Kitten Recipe Reviews (Pg. 1) - Allrecipes.com (10970420)

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Warm and Creamy Bacon Dip

Reviewed: Nov. 4, 2011
This is so yummy. I made two batches; the first one as stated and the second one with some tweeks of my own. The ingredints sounded quite good, but I'm not a fan of bacon bits. The second batch I added a few things and I thought it had gone from good to great. The second time I added crushed crisp bacon pieces and some sliced black olives. Both bowls of dip disappeared at about the same rate, so I think if you care for the flavor of bacon bits, it's a hit. I definitely will make the dip again. Cheese dip doesn't last long here and I'm always looking out for new ways to make it. I like to spread the warm cheese dip on hot rolls or a slice of hot crusty bread. Oh, yum!!
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60 users found this review helpful

Breaded Toasted Ravioli

Reviewed: Jun. 9, 2009
I made these as an app to go with spaghetti night. I coated them with pankp bread crumbs. I think all the reviews said they tended to taste rather bland so, I raided my new erb garden and added everything not nailed down. basil, oregano, thyme, sage, rosemary, cilantro, onion and garlic powder and a healthy amount of Parmasaen cheese, We liked them. Next time I will adjust the heat because at the 15 minute mark they were pretty crispy. I made a second batch and shortened the cooking time and they were much better. Mine were not frozen maybe that makes a difference. We will definitely have these again. I would like to get a more Italian taste to them next time. We didn't worry about sauce, we just used the pasta sauce.
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48 users found this review helpful

Real Welsh Rarebit

Reviewed: Apr. 19, 2009
Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger reviewers, not being famililar with Welsh Rarebit, don't realize it is not just a cheese sauce. it is an entree. I liked it, it reminded me of home, not so much my home, but of high school. Family liked it and we are ging to have it again. I've never had it with beer, I just used milk and some cream.
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48 users found this review helpful

Poached Eggs Caprese

Reviewed: Mar. 20, 2009
I think we have a winner here. I made this for a Brunch. We had 10 people over for Brunch so I made 14 servings. I knew the taste of some of our guests and so I knew I was going to have to offer more toppings other than just the pesto. Also, 4 of them I left the tomato off, just in case and it's a good thing I did. I made the muffins and placed them on a heated platter. I did everything except put on the psto sauce. I made 6 sauces to go with them. The pesto sauce, a hollendaise sauce, a cheese sauce, a Italian flavored sauce, a cream sauce, and a salsa. Those I put into my old fashioned Lazy Susan with dipping spoons so each could top theirs with what ever they liked. Most of the guests took small servings of several sauces. The ones without the tomato, I put sausage/bacon patty. The guests ended up using the sauces almost as dipping sauces. Taking a piece of muffin and dipping it in a different sauce each bite. The muffins/cheese/eggs were a hit. The ones with the sausage and no tomato were a hit. The sauces were a hit. Gotta' tell you, it was one of my better offerings. If you want a winner, this is it.
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44 users found this review helpful

Lemon Lush

Reviewed: Dec. 18, 2009
I have this same recipe and the lemon cheese cake is a definite show stopper. Except one thing, for the bottom crust I use 1 1/2 cups chopped pecans or walnuts and 1 cup flour and 1 stick of butter. The rest is all the same and it is fantastic. I call a recipe like this, an Impressor. Guaranteed to impress.
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39 users found this review helpful

Simmered Cranberry Pork Chops

Reviewed: Jun. 21, 2011
This was so good. I am a push-over for cranberries and this recipe didn't fail to bring some serious smiles, well-dones, and pats-on-the-back. I browned the pork chops, without a lid, long enough to achieve a good color and have plenty of yummies on the bottom of the skillet. Using the water and a 1/2 cup of whole berry cranberry sauce, I deglazed the skillet and when all the goodies were loose from the bottom of the skillet I added the remaining ingrediences. I returned the pork chops to the skillet and added enough liquid to almost come to the top of the pork chops. I simmered them on Low/Med-Low until they were done having to add liquid twice. The pork chops were savory and sweet, but not too sweet, I will certainly be making these again. For those of you who enjoy tweeking recipes, this has so much potential. My thoughts were along the lines of adding orange zest and toasted pecans to the cranberry sauce. Something else I was thinking about was, using a mixture of water and cranberry juice instead of just water.
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38 users found this review helpful

BC Cherry Jam

Reviewed: Jul. 12, 2011
I love cherry season. I used bing cherries and the jam was so good. I cut the cherries in half, removed the seeds then cut the halves again. I wanted the cherry pieces large enough to see. Oh, by the way, do as I didn't and wear gloves to pit the cherries, I do believe my finges will forever be stained with the cherries, but it's cherries, and well worth the red fingers. I have a large canning funnel which I use when putting the food into jars to help keep the rims of the jars clean, which is very important, as Pepper stated. The jam was excellent; the flavor is very definitely cherry and the color is beautiful.
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37 users found this review helpful

Awesome Beef Vegetable Soup

Reviewed: Sep. 16, 2011
Yep, this soup certainly earned its name...Awesome. I made the soup pretty close to how Michele stated, except I wanted a more hearty flavor. I am a pushover for beef stew and beef soups. I increased the amount of onion and used one the size of a softball, up'ed the garlic to 1 TBS minced, and I, being a chicken when it comes to hot food, had to back off the horseradish and hot sauce. When I cooked the ground meat, I used turkey and tried to keep it in small chunks. For the water, I added beef broth; using water just wastes so much flavor potential, up'ed the carrots to about 4 peeled and medium diced, 1 cup rough chopped celery, I didn't do all the corn, and added 2 good sized bay leaves. I served the soup in Sour Dough Bread Bowls from San Francisco. I also had a round loaf of San Francisco Sour Dough Bread because I figured if anyone wanted crusty bread with their soup, they would have to eat their bowl and then what would we do for seconds. I am pulling out recipes for the chilly weather coming up and this one is certainly going to be in the repertoire. The soup is quite good and inexpensive to make which always helps. Next time I make the soup I am going to try adding some extra herbs. Depending on how you are going to serve the soup, sometimes you want a thick soup and sometimes you want a soup with more liquid. Just add more water or broth for a less thick soup. Spmetimes you just want more broth for dunking your crusty bread. Very enjoyable.
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35 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Mar. 8, 2009
I am boiling the bejeezus out of a HUGE pot of Cabbage Fat-Buring Soup. All the reviews, well, maybe not all, there are 235. Let's just say the first 2 or 3. Weeellllll. The reviews I read say it has the ability to be pretty bland. NOT THIS TIME!! I put 5 tsp. minced garlic, a whole stalk thing...bunch of celery, and EVERY herb known to modern man. Well... maybe not guite that many but, everything I could get my hands on. I just tasted it, Oh MY GOOD LORD. I've died and gone to stew Heaven. I can't put the cabbage in it 'cause some of the little ones here don't have a hankerin' to eat cabbage. So, I am boiling the cabbage in another pan with some tomato sauce and onion and will put a bed of cabbage in my bowl then add the soup over that. This is gonna' be so good. I've browned some smoked sausage for those who don't need the fat burning properties. Gotta' go check my masterpiece!!
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33 users found this review helpful

Fruity Pork Chops

Reviewed: Feb. 8, 2009
My family definitely wants to add this one to our recipe box. I made a lot more than just 4 chops so, had to more than double the ingredients and I added a ittle more orange zest. It was great. I served it with fruited rice and a salad with orange sections and slivered almonds and everyone enjoyed dinner.
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30 users found this review helpful

Parmesan Cheese Twists

Reviewed: Sep. 7, 2010
Very good. I made one batch as the recipe stated. For the second batch instead of using the cheese, I used cinnamon and sugar. Did everything else the same. Wow, great either way.
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27 users found this review helpful

Iced Coffee Syrup

Reviewed: Jun. 21, 2009
I don't care for cold coffee but my daughter thinks it's the best thing since sliced bread. If she didn't love a Diet Coke so much, she could live on Iced Coffee. I made some for her and she just raved about it. She said it's great the way it is but also is just perfect for adding your own personal touches. This is a winner. I'd serve this one to company.
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27 users found this review helpful

Southern Style Fried Okra

Reviewed: Aug. 7, 2009
This is an awesome recipe for fried okra. I have also made this without the potatoes and it is just as good. Something about the okra being fried in the cornmeal that really sets it off. I have also used this same recipe with out the corn muffin mix just using corn meal and flour. Wanted fried okra and didn't have the corn muffin mix. Fried okra is just good eating. oH, the Yukon Gold potatoes are fine but I have used what ever potato I have on hand and works great. Just good.
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25 users found this review helpful

Refreshing Watermelon Salad

Reviewed: May 31, 2009
Well, I liked it. My family, mistakenly thinking there is a food better than watermelon, thought it was okay. They said it is an attractive salad and the comment was made that those flavors together will take some getting used to. I agreed there. I think I will try it again and play with the flavors a little and see if we can't make it a little less savory. I think that could be accompolished by leaving out the salt, pepper and some of the cilantro and adding some herbs from my herb garder of lemon and cinnamon basil. Over all I think it is good but I love watermelon any way at all. I'm still thinking about the cheese. I'm giving it four stars.
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24 users found this review helpful

Raspberry Fudge Brownies

Reviewed: Feb. 9, 2009
For the top I did a drizzle of melted Raspberry chocolate, like Petit Fours, across the tops of the brownies. They are were so pretty. I did as was suggested and rinsed my knife between cuts, and they came out with no jagged edges. The Raspberry topping is almost framed by the dark chocolate. But, I didn't cut them in triangles. I cut them in 1/4 inch slices, 4-inches wide and then layed them on a dessert plate that I had drizzled with the melted Raspberry Chocolate. The dessert plates I used were white with pink ribbons and light and dark pink tiny roses around the outside. The presentation was stunning. Thank you, for such a beautiful dessert. This is going in my recipe file under, Impressors. Thats where I put my, "Blow your socks off" recipes.
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22 users found this review helpful

Moist Lemon Chicken

Reviewed: Jun. 25, 2011
The dish was delightful. Everyone liked it, even my picky eaters. I knew it was going to be good with "Lemon" in the title. I did need to change a couple of things; I used an onion about tennis ball size, used dill weed in place of the dill seed, and I used my own blend of curry powder. I doubled the sauce recipe so we would have plenty to use in basting during grilling. Because of time restraints, I let the chicken marinate over night. The chicken had a wonderful flavor, moist, and garnered several OH's and AH's. The flavor of the lemon was definitely there but wasn't at all overpowering. Will I be making Moist Lemon Chicken again? You bet'cha' and as Nancy suggested, I am going to try the sauce with fish. The light lemon flavor would go wonderfully with fish.
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21 users found this review helpful

Mini Mushroom and Goat Cheese Tarts

Reviewed: Apr. 12, 2009
Well, this was an adventure for us. I have never had goat cheese. Just couldn't quite bring myself to use goat cheese. I used the feta. As usual, I made two batches. The first one exactly as written and a second time with some changes. The isntructions are pretty simple andwe really enjoyed them. The second time I made them I added some onion, a little garlic powder and a sprinkle of Mrs. Dash Tomato, Basil & Garlic seasoning. All said both versions were quite tasty and would like to have them again.
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21 users found this review helpful

Betty Baker's Strawberry Salsa

Reviewed: Apr. 4, 2009
Well, this certainly was different for me. I have never made a sweet salsa but I found I liked this one with certain things. This one we served with dipping crackers and chips plus I served it with some BBQ'ed pork chops and chicken and everyone really liked it. When I plated the pork chops, I just made a trail of salsa across the chops and on to the plate and it made a very attractive presentation. I did the same way with the chicken and I also had some salsa in a dish for those who wanted more or some with dippers. Like usual, I made two batches. One exactly as written and the second one I changed slightly to accomadate personal tastes. I added less hot pepper, half the vinegar, and less mint. I can't do hot peppers so I didn't try the hot one but the ones who did said it was great. They would have never thought of mixing hot peppers with strawberries but they said it sure works. As for the toned down version, I though it was very good. It reminded me of summer and back yard BBQ's and picnics. Yes, I will prepare the Strawberry Salsa again. My family has ordered it.
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20 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Mar. 17, 2009
This is awesome. I made the cauliflower twice. The first time I followed the recipe exactly. My family said it was great. The second time I made it I added juliened red and green bell peppers, a bit of basil, thyme, and some grilling spice. Oh my goodness. it was great. My family liked it also and said both are good and both are going inot my recipe book as regulars.
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18 users found this review helpful

Apple, Brie, and Walnut Salad

Reviewed: Mar. 6, 2009
What a treat. And it is so pretty on the table. I have never used Brie cheese so that was an adventure. I found it very similar to cream cheese. I'm not sure I like the gooey-ness of the Brie on the salad. The rest of the salad was a sure hit with the family. It was light, not over powering and just very enjoyable. I used Blasamic Vinegrette Spritzer dressing. I made the salad a second time later in the week and with the few changes I made, it goes to the head of my recipe bos. I used fresh Mozzarella cheese slices and toasted pecans and macadamian nuts. I especially like the lightness of the dressing. This will show up at our table often and I would have no problem at all serving it to guests. I highly recommend this salad.
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18 users found this review helpful

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