KATYPI Recipe Reviews (Pg. 6) - Allrecipes.com (10791517)

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Treacle Scones

Reviewed: Mar. 18, 2007
Absolutely lovely. I enjoy most things with molasses in it, and this is no exception. I added maybe a 1/4 tsp of pumpkin pie spice, used only 3/4 cup of milk, (otherwise, I think, the dough may have been too soft too roll out) and rolled them out approximately 1/2-inch thick. Recipe made 18 scones, so I think the dough could be rolled out a little thicker, as it doesn't rise in the oven. He-Who-Had-Sleepy-Seeds-in-His-Eyes liked waking up to the aroma of these and greatly enjoyed them with his British tea blend! Thank you, Karen, for this submission. I will be making these again!
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16 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Mar. 17, 2007
Never knew this recipe was here, always used it from the back of the Hershey's cocoa can. The cake and the frosting are just simply the best! This is the chocolate cake recipe most requested by friends and family. I've made it countless times with satisfying results every time. It's in my favorite, favorite collection of recipes :)
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Gramma Bertha's Banana Cake

Reviewed: Mar. 13, 2007
Excellent banana flavor! I added an extra banana because I had it and didn't want to toss it out, but it was probably a mistake; cake was too heavy and dense. Next time (and I will make this again because of the distinct banana flavor) I'll follow the directions!
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Chicken Sherry

Reviewed: Mar. 11, 2007
This is rich, a little goes a long way! The amount of sherry may almost be a bit too much, but it's a flavor I like so it was fine with me. As much as we like this (and will have again, I'm sure of it), this is a guilty pleasure; it's not the most healthful. BF loved this!
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3 users found this review helpful

Beet and Pear Puree

Reviewed: Mar. 11, 2007
I'm just a simple country girl, so this unusual combination of flavors and food was a stretch for me and my BF. Our little grocery store didn't have cranberry vinegar, but I did have balsamaic raspberry vinegar, which I used. I tried it after it was first pureed, and couldn't decide. The flavor was unique, but not unpleasant. I let it come to room temp while I made the rest of our meal, and sampled it again and then couldn't stop "sampling". I really, really like this (BF is still unsure). This is not your mother's canned beets! This is a "impress your friends and family" recipe. It's that good.
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18 users found this review helpful

Pork Loin Chops in Apple Cream

Reviewed: Mar. 11, 2007
Very, very good. Apple and pork is one of my favorite flavor combinations. For me the apple flavor was a little too subtle and I added some unsweetened applesauce which perked the flavor up tremendously. Also, for me, I would probably next time add some finely diced shallots. I can see the sauce being served just about anywhere fine food is made even without my tinkering :)
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34 users found this review helpful

Roasted Fan-Shaped Potatoes

Reviewed: Mar. 11, 2007
I had the oven going for other cooking projects and decided to make these as well (energy conservation minded, I guess). These potatoes don't have a big flavor, but they do have a ton of eye appeal. I think they're fun to serve and would prepare them again.
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1 user found this review helpful

Mexican Mango

Reviewed: Mar. 11, 2007
This was very tasty, nice mix of sour, sweet, spicy. We used it like a chutney alongsome some pork. A nice, different use of the mango!
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17 users found this review helpful

Raspberry Peach Crumble

Reviewed: Mar. 11, 2007
Very good flavor. I used frozen raspberries and canned peaches because neither fruit is in season here. I noted that the fruit mixture looked a little juicy so I made a slurry of cornstarch and water. I think the next time I'll use a struesel topping that also calls for flour, like some apple crisp toppings. Once it cooled, the fruit has a nice consistency and the crisp was crispy. All in all, very good flavor. I would definitely make this again.
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1 user found this review helpful

Mushroom Cube Steaks

Reviewed: Mar. 4, 2007
BF, who is the beef lover, said give this a four. The steak was very tender, though the mustard/worcestershire was just a bit overpowering for him. I'm not a beef eater, thought this was just ok. I wouldn't make this again for me, but I will likely make it again for him. Maybe I'll sub out the worcestershire/mustard for some brandy.
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0 users found this review helpful

Confetti Scalloped Potatoes

Reviewed: Mar. 4, 2007
Not bad, just not really good or great. I thought I would love it with the added peppers, onions, and cheese crackers, but the recipe just didn't hit the mark. I much prefer the other hash brown casserole on this site. Now that one I LOVE!
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Famous Chicken Francaise

Reviewed: Mar. 3, 2007
Very good interplay of flavors! Like the reviewer before me, after cooking the chicken, I put it on a plate and finished the sauce separately, and like LadyJayPee, I added subbed in part white wine, which added a nice note of sophistication. Thank you LadyJayPee for the hint!
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Cream Cheese Pound Cake I

Reviewed: Feb. 25, 2007
Oh My Goodness good!!
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Asian Orange Chicken

Reviewed: Feb. 25, 2007
Quite excellent! I did make some changes, however. Instead of the 1 1/2 c water, I subbed in chicken broth. I didn't have fresh ginger, but I had a very good quality Chinese ginger powder; no scallions, but I finely diced some white onion. I coated the chicken in cornstarch, not flour. In the perfect world I think the chicken should be deep fried, but in a sautee pan with hot oil, I was able to obtain very good results. MOST of the coating stayed on, and the chicken was succulent on the inside and crispy on the outside. I also added one green pepper and one red pepper, quickly stir fried after the chicken and excess fat were removed. I removed the peppers to sit with the chicken, and then followed the rest of the recipe as written. Picky boyfriend LOVES this. He said "Give it a 5!" So I did.
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Creamed Tuna On Toast

Reviewed: Feb. 25, 2007
In my humble beginnings, this was a meal that was often served at home; it's economical, filling, and fast. It's not gourmet, but it is good. Hadn't had it with canned soup, which is a very clever idea; I used mushroom soup as another reviewer suggested, and it was good. I also added peas, and believe it or not, maybe 1/4 to 1/2 cup of shredded cheddar cheese. Boyfriend is looking forward to the leftovers. Thank you for the post!
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1 user found this review helpful

Cucumber Sandwiches III

Reviewed: Feb. 21, 2007
I discovered this recipe many years ago and in that time have eaten unladylike quantites of this delightful little bite. I usually cut the bread with a cookie cutter to give it a little more eye appeal, but that's just me. Also lovely with a little shrimp perched on top, anchored in a bit of spread.
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61 users found this review helpful

Tomato Soup I

Reviewed: Feb. 18, 2007
Excellent soup; I can't believe I overlooked this keeper in my earlier searches! I used diced tomatoes and part way through the cooking time, I pureed half the batch in my blender so that the soup would have a chunky blend. I like my homemade tomato soup to have some character. I added a good splash of cognac to make the flavor a tad more complex, but it's not necessary, just personal preference.
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2 users found this review helpful

Monte Cristo Sandwich - the Real One

Reviewed: Feb. 18, 2007
Very good, filling sandwich. I used the Amish White Bread I made earlier for this. I pan fried the sandwich, and it worked very well for me. (I just couldn't justify all the oil for two sandwiches.) Boyfriend who never had a Monte Cristo before this, requested that we make this one again!
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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Feb. 18, 2007
These are mighty fine pancakes! Best made-from-scratch pancake I've ever made...light, fluffy, tender. I had some buttermilk left over that I wanted to use up and decided to make these for breakfast. I reduced the servings to 3, which still made too much for us, added a little extra milk as I thought the batter was too thick, but otherwise followed the directions as written. Boyfriend says these are superior to our favorite boxed buttermilk pancake mix!
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Country Fried Steak and Milk Gravy

Reviewed: Feb. 15, 2007
Very good comfort-style food. Fried steak in butter, seasoned (simple salt and pepper with a touch of paprika) coating was nice and crusty and I had no problem with it adhering. Doubled the sauce. Removed steak from the pan onto a warmed plate, added a gob of butter, melted, and an equal amount of flour. Whisked flour into butter to cook out the raw flour taste, (a couple of minutes) and SLOWLY add the milk. Flour will seize into an unappetizing ball, but don't despair. Keep whisking and slowly adding milk and eventually the mass will soften and loosen to a wonderful gravy. By doing it this way you'll have a gravy that's thickened to your preference. Salt & pepper to taste.
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131 users found this review helpful

Displaying results 101-120 (of 194) reviews
 
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