Kate GR Recipe Reviews (Pg. 1) - Allrecipes.com (10977970)

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Kate GR

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Cream Cheese Frosting II

Reviewed: Dec. 25, 2014
Super simple and super delicious. I made this as a last minute surprise for hubby who loves spice cake and cream cheese frosting. Waaaayyyyyy better than store bought. It was just a tad tangier than I personally liked so I added about 1/2 cup more of the confectioners sugar. Perfect. Let it sit for a little bit in a cooler room in the house, then piped it onto cupcakes with ease. They taste and look fantastic. Definitely will keep in my arsenal. Thank you!
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Slow Cooker French Onion Soup

Reviewed: Nov. 6, 2014
I give this recipe 4 starts simply due to the prep work this particular one entails. The soup tasted amazing! However, for ease of cooking, here are my tweaks: First, I sliced the onions, and tossed them in the butter which I melted, and placed them in the crock pot on low on their own to caramelize over night, 10-12 hours. I used salted butter, so I omitted the salt. I also omitted the sugar since they were caramelizing this way. SUPER EASY. The next morning, when the onions were good to go, I threw in the other cooking ingredients to cook for the day. I had no cooking sherry, so I used a 1/2 cup of dry red wine my husband opened the night before. I am a firm believer that if you don't drink it you shouldn't cook with it. And I had 2 quarts of beef stock, so I used that all up. No sense wasting a cup. When it came to the cheese, we used what we like, so that is personal taste not tweaking. I did find, however, that I needed to add a bit of salt and pepper to taste at the end just before serving, so make sure you taste it to ensure it is to your liking. But allowing the onions to cook and caramelize themselves cut the prep work down to the bare minimum of slicing the onions, measuring the ingredients, and getting the bread and cheese ready at the end. About 20 minutes total. You just need to start it the day before, which was worth it to me if it meant not standing over a stove for an hour. Family loved it, warms well for leftovers, which wasn't too much. Will make again!
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Light Zucchini Casserole

Reviewed: Oct. 20, 2014
It was... ok. The only variation I used in the recipe was using sour cream due to my lack of buttermilk in the house. The rest was according to the page. I dunno, it just lacked.... something. I'm not sure what it was. I served this with a turkey I had done in the slow cooker, so we had gravy to pour over it, and that seemed to add the savory factor it was just lacking. I can see this recipe excelling maybe with some sausage or something like that. Also some garlic wouldn't hurt either. I am not a fan of the raw onion. I think the next time I will finely chop and sautee the onions first to mellow them out and sweeten them. I will repost when I try some variations. Oh and I DIDN'T have any gooey issues, I had shredded zucchini after an over abundance and I was tired of making zucchini bread. So, I had it in a plastic bag, which I opened slightly and basically rolled and squeezed all the excess liquid out of it. Worked out great.
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20-Minute Skillet Salmon

Reviewed: Aug. 6, 2014
This recipe was a good starting off point. Akari Hoshi said they needed to doctor the sauce, and I completely understand why. It was... flat. I made it according to the directions, tasted it, and added some garlic, salt, and pepper. I used dried dill weed by the way, and the dill flavor was fine. I got the sauce to taste pretty good, but when you add the salmon to the dish, it still fell flat. It wasn't bad by any means, but it still needed that "zoom-bang" factor to it. I will try adding a bit more garlic and some lemon as per other reviews next time possibly. This is not a recipe to toss out, rather than to build upon to make great.
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Best Brownies

Reviewed: Nov. 17, 2013
This was a great, simple recipe from which to jump off from. After reading several reviews stating this was either too cake-like, or somewhere in between, I Made the following conclusions. First, DO NOT WHIP OR USE A MIXER when mixing these ingredients together. Just get a spatula or spoon and incorporate them enough to be as uniformly wet as possible. Just like a box recipe, there will be some small lumps. Fear not, it will even out as it bakes. Also, because I like think, heavy fudge-like brownies, I substituted some brown sugar for a quarter of the white sugar. I doubled the recipe, so that meant 1 1/2 cups white sugar, and 1/2 cup of brown sugar, just to give it a bit more density and intense flavor. Unfortunately my timer did not alert me to the end of baking time, and they stayed in the oven a little longer than they should have, but they STILL turned out great. The edges were crunchy with a heavy, dense brownie throughout. I am pleased they had wiggle room. Will definitely use this recipe again, maybe as a base and throw some yummy chocolate pieces or candy into it next time. Oh and I didn't bother with the frosting either. They turned out just perfect without it
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Photo by Kate GR

Loaded Potato Soup I

Reviewed: Aug. 1, 2013
This turned out great for my family!! My husband, who I found out later didn't like these types of soups, actually went back for seconds, so I consider that a win! Things I did differently: 1) I boiled the potatoes in salt water instead of microwaving them. 2) I added the onion to the butter in the beginning to soften them and help release liquid and flavor for adding the flour. 3) I had the milk/butter/flour mixture simmer on low while stirring a little longer to reach my desired consistency. The extra time also helps some of the "raw flour taste" cook out better and prevents milk curdling. 4) GARLIC! The original recipe is good enough, but there is always room for garlic in our book. I added a few teaspoons of minced garlic when I added the onion. 5) I DID NOT add the sour cream nor the cheese until the soup was served up and ready to head to the table. That way, my husband and son could add each ingredient to their tastes. 6) I also added some fresh chopped green onions and crumbled bacon to the top. Again to each person's taste at the end. Since my cooking changes involved a little more time, this brought the cooking time to about 45 minutes to an hour, but the results were WELL WORTH the effort. Anytime I can get my husband to love something he previously hated it is worth all the effort. Lol
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Delicious Egg Salad for Sandwiches

Reviewed: Aug. 1, 2013
Egg salad is a tricky thing, because so many people have different variations on what they like in it. That being said, I think this is a perfect base recipe to jump from for any starter cook. I usually just threw the basic mayo/mustard/spices in to taste without measurement and it came out differently each time. This gives me good consistency in acquiring my start mixture every time. I like the paprika. Since I have basically used this as only a base, and it is decent on its own, I have made alterations to spice it up better to my tastes. Green pepper is not always available in my house, but dill pickles almost certainly are, so a 1/4 cup of chopped pickles gives the salad a good boost and a little crunch. I add a few shakes of celery seed when I don't have celery to add for flavor. Also a little finely chopped onion is a good addition at times as well.
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Baked Penne

Reviewed: May 10, 2013
Did this almost exactly as written. The only ingredient I changed was doubling the meat to a total of 1 pound, since that is what I had defrosted. I made this a day in advance and stuck it in the fridge overnight so all we had to do was throw it in the oven for a weeknight meal. Both my husband and my son went back for seconds! So this was a total win. Worked perfect as a make-ahead meal too.
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Photo by Kate GR

Crab Delights

Reviewed: Mar. 17, 2013
I had this can of crabmeat in my cupboard for literally months and needed something to do with it, so I figured I would give this a try. Very simple recipe. But, after reading a few reviews, and taking stock of what was is my kitchen, I altered things to my taste and what I had on hand. First, I used more butter (6 tablespoons) and less mayo (1 large tablespoon), partly based on how much I had of each, and partly based on a couple of reviews using more butter. I had a good portion of a loaf of French bread left over, so I sliced that and toasted it in the oven while I mixed the topping. We like to cook with fresh or minced garlic as opposed to the dry spices, so I used about 2 teaspoons of minced garlic from a jar (we like it garlic-y). I added about 1/8 teaspoon sea salt (approximated from a grinder). I know quite a few people recommend Old English in the jar as the cheese spread, but being a Western New Yorker, I am very fond of the Helluva Good brand. Either way that's what I had, so that's what I went with. Used dried parsley. And finally I added a few shakes of Old Bay seasoning for a bit of flavor and good measure. It is crab after all. I topped the french bread slices, baked it for 13 minutes and broiled it for the last 2. Wow! That was an easy and amazing result. My husband, who is not fond of crab, even said he liked it when he was given a slice. That is really saying something. It has good flavor with my alterations, but the crab flavor still comes through.
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Quick Quiche

Reviewed: Jul. 6, 2009
Very very good! I followed the recipie, with the exception of substituting Colby/Jack instead of swiss because I'm not such a big fan. This turned out splendidly for my veryy first time making any sort of quiche! My only complaint, if any, is that the amount of salt added in addition to the bacon made it ever so slightly saltier than I might have wanted. But this will be an easy fix the next time I make this, which will be very soon! The "crust" came out perfect, and I look forward to experimenting with adding other ingredients in the future. Thanks!
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Easy Alfredo Sauce I

Reviewed: Feb. 2, 2009
Simple and flavorful. I would like to note that patience is a virtue when making this. You gotta add the cheese slow in small amounts, and wait for each addition to fully melt before adding more. It just takes a few extra minutes, and makes all the difference in the sauce. I added it to some angel hair pasta and simple grilled chicken breast for a meal. My husband cleaned his plate, and anything that makes him do that is a keeper in my household.
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Cha Cha's White Chicken Chili

Reviewed: Feb. 2, 2009
This recipie was a fantastic base to start from! I only changed a couple small things though. My husband isn't really into spicy, so I omitted the jalepenos. The green chilis and cayenne added just the right kick for us. Also, as per some previous suggestions, I blended one of the cans of beans before adding, and added the others bean water and all for a more thicker chili. It worked out great. I let each person decide how much cheese they wanted to add to their taste rather than mix it all in, and this worked out to everyone's advantage. I love the flavor, it reminds me of a great cheen chili sauce at my favorite local mexican restuarant. I will be making this again soon, per my husband's request. So I know this was a hit!
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Slow Cooker Thanksgiving Turkey

Reviewed: Oct. 26, 2008
I tried this turkey for the first time this past weekend, but after carefully reading the reviews, I altered this recipie slightly as well to suit my tastes. I had no garlic pepper, but instead added rosemary and thyme in equal parts to the sage. I used a jar of store bought gravy, but also thinned it out with some water and left over chicken broth. This left a TON of liquids for gravy afterwards, which is great, because my family puts gravy on everything on their turkey plates. Just a little roux in a pan and instant gravy goodness. I also sort of arranged the turkey breast on its side, so I flipped it about half way through to ensure both breasts cooked in liquid for a while. The result was fantastic. I had friends over and received nothing but rave reviews at the dinner table! I enjoyed the bacon and worcestershire sauce, it wasn't overwhelming at all since I thinned the liquids, but it did add a nice touch. I will definitely be using this recipie again as the winter months approach, such a fantastic cold night meal!
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