KATYPI Recipe Reviews (Pg. 7) - Allrecipes.com (10791517)

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Seven Minute Frosting I

Reviewed: Feb. 11, 2007
I've made this recipe several times, each with great success. The first time I made this I was a little afraid of it as I'd heard from others how difficult it was, but I've never had a problem. Fluffy white clouds of marshmallow like frosting, cannot be used in a decorator's tube, but can slathered on with a spatula. Once it's on, I take the side of my spatula and "pick" the frosting all around, making tiny peaks. This makes one of the prettiest cakes ever. I think the frosting is best eaten the day it is served as it can get kind of grainy and start to droop.
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111 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Feb. 11, 2007
Very good, easy, inexpensive; I used low sodium chicken broth for added flavor, but otherwise followed the recipe. I feel that it's missing something, but as I don't have a lot of experience with this style of cooking, I can't identify what it needs. Right amount of spices, I added salt. I would make this again, but probably add cilantro as others have, and reduce the amount of broth.
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1 user found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 11, 2007
I'm giving this a four only because my boyfriend really liked this and he's the beef lover and said it deserves a four; I personally didn't care for the wine/balsamic sauce and thought it was too much for an expensive cut of meat. I doubled the sauce as others suggested, but felt that the poor filets were drowning in it. I can understand why some folks would really enjoy this, but for me, I'm going to keep looking.
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2 users found this review helpful

Best Green Beans

Reviewed: Feb. 11, 2007
A different way to serve green beans; we liked it. They're a little bit southern with an Asian twist, I'd say. I used fresh green beans, steamed them first (I thought the canned would be too mushy)but otherwise followed the recipe. Beans were nice and crispy. Maybe some folks would find it a little too salty for their taste with the bacon and soy sauce, but we didn't mind it; I used low sodium products.
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2 users found this review helpful

Amish White Bread

Reviewed: Feb. 4, 2007
It's been a while since I've made white bread from scratch but I was having one of those "earth mother" days and breadmaking fulfills my need to nuture. We loved this recipe. Dough was tender; I used only 5 cups, reserving 1 cup of flour for kneading so as not to add too much flour, toughening the dough. I found I didn't need the entire amount. Dough rose beautifully, and baked golden brown and soft. Aroma filled the house with homemade goodness. And I won't go into how heavenly it was...warm with melted butter.
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2 users found this review helpful

Sky-High Strawberry Pie

Reviewed: Feb. 4, 2007
Very good pie indeed with a lot of eye appeal. The only change I made was to add a "splash" of chambord, which brightened the strawberry flavor on this February day. I didn't add the red food coloring as I felt that it would look unnaturally red. I can't wait to try this recipe again when strawberries are in season! The one thing that the recipe doesn't tell you to do is to wash and hull the strawberries. I know it's probably an obvious step for an experienced cook, but for those who might not know, for the 2nd half of the strawberries where they are added whole, make sure that the berries have also been drained & dried before adding or the extra moisture could throw off the consistency of the cooked puree .
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33 users found this review helpful

Ham Loaf with Golden Sauce

Reviewed: Feb. 4, 2007
Well, this recipe is a departure from our usual norm. I wanted something different, and this is; I teetered between giving this 3 and 4 stars and ultimately decided on 4 stars because the recipe is well written and unique, but not one that I would do again based on personal preference. This, for me, had an unusual combination of flavors. I think the intent of this recipe is to be a kind of sweet-and-sour. The loaf cooked up beautifully, nice and crusty, barely any fat in the pan. I use a larger than specified dish and formed the loaf into a 9x5, as I wanted the loaf to be crusted all around, and to make it easier to drain any fat. The clove is a dominant flavor; not entirely unpleasant but definitely unexpected in a meat dish, and the sugar really sweetened the meat, along with the pineapple juice. The golden sauce was, again, interesting, and different, a nice mix of lemon and pineapple juice, and I would serve it with a "typical" baked ham. I'm glad I tried this because I think it's good to experiment, but I think I'm probably just a bit of a fuddy-duddy with more a conservative and traditional-to-me palate.
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16 users found this review helpful

Steak Tip Marinade

Reviewed: Jan. 28, 2007
Very good marinade. I let the steak marinate almost 24 hours before cooking them indoors on a cast iron grill on the stove top. I think the Worcestershire was a little too much for us, and I will cut back on that the next time, probably by about half. Boyfriend, who's the steak lover, really liked this!
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0 users found this review helpful

Grandmother's Oatmeal Cookies

Reviewed: Jan. 28, 2007
This really is a very good oatmeal cookie! I chose this recipe over others as it has only a single spice, cinnamon, and I want an oatmeal cookie that takes like oatmeal. Also, any recipe that has the word "grandmother" in it makes me look twice. The cookie is crisp on the outside, soft on the inside, perhaps a bit too sweet for me (I will cut down the sugars by 1/4 cup each next time, I think). I omitted the walnuts because I think they don't belong in an oatmeal cookie. I only made 3 1/2 dozen out of this batch, but we like a larger cookie! Thank you for the submission!
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1 user found this review helpful

Crispy Potato Pancakes

Reviewed: Jan. 28, 2007
I was first attracted to this recipe because it's scaled for 2 servings and secondly because it included a little garlic. I put together all my ingredients first, then peeled and grated the potatoes, squeezed the excess water from the grated potatoes and then was good to go. The pancakes were fried to a golden crispy brown on the outside and creamy on the inside. Absolutely delish. Served with a bit of applesauce. Yum! We look forward to eating these again!
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51 users found this review helpful

Perfect Pie Crust II

Reviewed: Jan. 28, 2007
This pie crust rolled out velvety smooth and was an absolute pleasure to work with. The crust is slightly sweet with a hint of lemon. This has to be one of the flakiest, most tender pie crusts I've ever made, and it will be my go-to crusts for fruit pies.
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14 users found this review helpful

Cherry Chambord Butter

Reviewed: Jan. 28, 2007
Elegant and gracious. Pretty pink color. Nice fruity flavor, with the spreading consistency of a thick yogurt. Put this together last night to have this morning with some crumpets I made from a recipe that a dear lady was kind enough to share, coffee with frothed milk in china mugs, pleasing company, and the below-freezing weather was forgotten.
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7 users found this review helpful

Salisbury Steak

Reviewed: Jan. 24, 2007
I've made this recipe a dozen times and we really, really like it. One thing I like to do is make the burgers up ahead of time and refrigerate them so I can save myself a little time at night when I make dinner. The other thing I like to do is to double the sauce because we love it on mashed potatoes! Wonderful comfort food. It's not typical fancy "company fare" but I would absolutely be pleased to serve it to family and friends.
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 21, 2007
This has to be one of the best discoveries yet on this site! Dinner's been over for a while now but my boyfriend is still emoting about how much he liked this! My presentation needs improvement, but the taste was absolutely divine. I used a pinoir grigio for the white wine, used a whole stick of butter, followed another review's lead in spreading a little dijon mustard on the chicken before adding the cheese and ham, and added a little pepper to the flour mixture. This recipe is company worthy, but it's so good I'm going to make up special occasions just so we may have it often at home! Thanks for the submission!
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4 users found this review helpful

Butterscotch Oatmeal

Reviewed: Jan. 21, 2007
We loved this! So hearty, sweet and homey! So much better than the packaged maple-flavored oatmeal, with a more distinct maple flavor and real oatmeal texture. Next time I will probably add a bit more milk while cooking as it was a tad too thick, but this recipe is a keeper! Thank you!
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6 users found this review helpful

Frosted Pineapple Cookies

Reviewed: Jan. 20, 2007
A delightful, charming cookie, easy enough for a novice cookie baker but with enough appeal for an experienced baker who may want something quick with readily available ingredients.
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6 users found this review helpful

Berry Cobbler

Reviewed: Jan. 7, 2007
This was a very nice cake indeed, quick and easy with ingredients with I typically have on hand. I really liked it. I did add maybe a quarter to half teaspoon of cinnamon and a quarter teaspoon of freshly grated nutmeg to the batter as I feel the taste compliments the raspberries. I used frozen raspberries and baked this close to an hour. Lovely homey appeal and flavor. I will make this again! Thank you, Sheila, for your submission!
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1 user found this review helpful

Old-Fashioned Swiss Steak

Reviewed: Jan. 7, 2007
Boy, did we ever like this! To me this good enough to be one of those special mom-dishes that would be brought out for special occasions when you're a kid. This says "home goodness" to me. I'd be pleased to serve this to friends and family. The sauce's flavor reminds me of barbeque sauce, which we really liked, and the steak came out nice and tender. I had leftover homemade tomato sauce from the previous night, and just added the additional seasonings and lemon juice to it. I used dijon mustard because that's we had on hand. We will be eating this often. Thank you!
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23 users found this review helpful

Stovetop Yankee Pot Roast

Reviewed: Jan. 1, 2007
This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that will benchmark my beef cookery. It was tender, flavorful, moist. I did season simply the flour with salt, pepper, garlic powder before dredging the beef; browned it in a cast iron skillet, added the wine (cabernet sauvignon), and let it simmer for maybe 10 minute or so before adding it all to my electric fry pan with the remaining ingredients. I tasted the broth, thought it lacked "a little something" and decided to add 1/2 tsp of sugar. That, for me, was the missing ingredient, and now the flavors were a melody upon the tongue, sweet, salty, tart. Linda, thank you SOOOO much for this submission. There shall be no other pot roast recipe for me. This one is it!
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47 users found this review helpful

Blueberry Scones

Reviewed: Jan. 1, 2007
These are very nice, and we really enjoyed them for breakfast this morning. I altered the recipe slightly, based on what I had on hand; I used frozen blueberries and added a bit of lemon zest, did not cut the scones into the traditional triangles (I just dropped dough from a spoon), and sprinkled with a little additional sugar. The frozen blueberries colored the dough a ghastly blue color (too late I realized I should've rinsed and drained them first on paper towels because when cooked they looked like moon rocks, oh well....), but the flavor was delightful, so next time I will definitely use fresh berries! I will make this recipe again.
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1 user found this review helpful

Displaying results 121-140 (of 194) reviews
 
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