Kathie Brundege Recipe Reviews (Pg. 1) - Allrecipes.com (11742349)

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Kathie Brundege

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Juiciest Hamburgers Ever

Reviewed: Jul. 31, 2013
OK, first I will apologize as I did Not make it as is, but made some changes based on other reviews, that being used 2 slices of bread with crusts cut off and 2 egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Here was my only problem, I thought I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use 2 cloves of garlic, along with garlic powder, onion powder, season salt, salt and pepper. What I will say about the result I got is that they were WAY better than the hockey pucks that generally come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, season at will and enjoy. The 2 pounds made 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a real problem with stomach aches from dry meats, esp. beef. I actually look forward to our next try.
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Juiciest Hamburgers Ever

Reviewed: Jul. 31, 2013
OK, first I will apologize as I did Not make it as is, but made some changes based on other reviews, that being used 2 slices of bread with crusts cut off and 2 egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Here was my only problem, I thought I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use 2 cloves of garlic, along with garlic powder, onion powder, season salt, salt and pepper. What I will say about the result I got is that they were WAY better than the hockey pucks that generally come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, season at will and enjoy. The 2 pounds made 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a real problem with stomach aches from dry meats, esp. beef. I actually look forward to our next try.
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3 users found this review helpful

Nonni's Spicy Gingerbread Men

Reviewed: Dec. 1, 2012
Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe that adapts well to Splenda..definitely a keeper! Great taste and texture, just like they should be!!
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0 users found this review helpful

Mardi Gras King Cake

Reviewed: Feb. 17, 2012
Rating even before trying., Just made a King Cake yesterday adapting two recipes from allrecipes.com, loved it! Reason I am rating this is because I like the sound of the filling use here Jo. Already planning one with raisins...but going to put the raisins in my dough., But will def. use your filling idea. One note...folks these are SWEET coffee cakes...the glaze and sprinkles make it over the top...so you can go easy!
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3 users found this review helpful

Florida Seafood Casserole

Reviewed: Feb. 16, 2012
One of my favorite go to recipes!! Adapted from another posting I use all different combinations of seafood in this.
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1 user found this review helpful
Photo by Kathie Brundege

Florida Seafood Casserole

Reviewed: Feb. 16, 2012
This is a brilliant recipe and adapts to personal preferences wonderfully! I have used many combos of shrimp, fish, crab, lobster ...some and/or all....love love love this recipe, Thank you Lucille!
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1 user found this review helpful
Photo by Kathie Brundege

King Cake in a Bread Machine

Reviewed: Feb. 16, 2012
OK, while I must agree with reviewers who detest people who rate after totally changing a recipe I do understand the reasons folks do this. You may follow most of a recipe, but want to share your own adaptions. That being said... This recipe is to die for!! I made the dough as written, with the exception of 1 tsp nutmeg added. It is flexible and a dream to work with. Rises beautifully. I wanted to use both the cinnamon filling as listed and the cream cheese filling of the "King Cake" also on this site, so that is what I did. (8oz softened cream cheese, 1/2 c gran. sugar and 1/4 c 10X sugar)....blended this and spread first. Then followed directions for the cinnamon sugar filling from this recipe (doubling it) And I added 1 cup chopped pecans. I placed a greased bowl in center of my circle to hold the shape, definitely needed to as cake rose spectacularly and would have been solid. I made my own frosting/glaze and used the traditional Mardi Gras colors of decorating sugars. The cake is sweet, moist and delightful! Both fillings are Not a necessity...but a decadent treat! I am adding 5 photos of the stages of building this cake! Definitely will make again and again!
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18 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 17, 2011
Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe that adapts well to Splenda..definitely a keeper! Great taste and texture, just like they should be!!
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2 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 17, 2011
Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe that adapts well to Splenda..definitely a keeper! Great taste and texture, just like they should be!!
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4 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 17, 2011
Not at All impressed, Made these and they are definitely not the best rolled sugar cookies I have made. I am a seasoned baker and was horrified with the results. I will stick with my Ethel's Sugar Cookies from the Betty Crocker Cookie Cookbook, thank you very much.,
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4 users found this review helpful

Almond Shortbread I

Reviewed: Dec. 17, 2011
Lovely, lovely lovely!! Wonderful taste and texture, made these especially for my daughter with my regular Christmas cookies and she will adore them!! Thanks for a great recipe Robin!
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4 users found this review helpful

Gingerbread Men

Reviewed: Dec. 17, 2011
First off, I doubled the recipe and contrary to some posts had no problem mixing the dough. I will say that I always cream the butter/sugar extremely well in any recipe and find that key to good dough. Giving it a 5 star with making some changes always makes me feel guilty, however the only changes I made was to the spices. I added more ginger, cinnamon and added cloves, this is a matte of personal taste and shouldn't detract from a rating. Now let me say...OMG!! This dough is marvelous, one of the smoothest and easiest I have ever experienced. I chose to do all Gingerbread men, half large and half small. They rose to perfection, though I will caution, really watch your baking times, I reduced mine significantly. I always bake for half the time and rotate pans as I don't have a convection oven. The first batch always tells the time tale....so be cautious. I always bake on parchment. I adore these cookies, the taste is wonderful, and I adore working with the dough! You won't be sorry giving this a try. I make traditional molasses Gingerbread men for my daughter using Splenda, and they come out great...but this is going to be my go to recipe for the little guys using sugar! Great Recipe Kim!
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3 users found this review helpful

Gingerbread Men

Reviewed: Dec. 17, 2011
First off, I doubled the recipe and contrary to some posts had no problem mixing the dough. I will say that I always cream the butter/sugar extremely well in any recipe and find that key to good dough. Giving it a 5 star with making some changes always makes me feel guilty, however the only changes I made was to the spices. I added more ginger, cinnamon and added cloves, this is a matte of personal taste and shouldn't detract from a rating. Now let me say...OMG!! This dough is marvelous, one of the smoothest and easiest I have ever experienced. I chose to do all Gingerbread men, half large and half small. They rose to perfection, though I will caution, really watch your baking times, I reduced mine significantly. I always bake for half the time and rotate pans as I don't have a convection oven. The first batch always tells the time tale....so be cautious. I always bake on parchment. I adore these cookies, the taste is wonderful, and I adore working with the dough! You won't be sorry giving this a try. I make traditional molasses Gingerbread men for my daughter using Splenda, and they come out great...but this is going to be my go to recipe for the little guys using sugar! Great Recipe Kim!
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3 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Dec. 4, 2011
I have been making a casserole like this for several years now. One thing...use WHITE SWEET POTATO....these are NOT Yams....Yams are yellow! White Sweet Potato has a subtle, sweet taste. To be honest I detest yams! However this recipe is a total keeper your family will love it...but remember ask at the store...white sweet potatoes!
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3 users found this review helpful

Pineapple Zucchini Muffins

Reviewed: Jul. 24, 2011
Very moist, very tasty....think I will reserve the juice and add that to the liquid
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1 user found this review helpful

Cranberry Zucchini Bread

Reviewed: Jul. 24, 2011
Came out lovely and moist. Made muffins and bread and pleased with both....add a bit of orange zest next time
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1 user found this review helpful

Zucchini Puffs

Reviewed: Jul. 24, 2011
I am giving this four stars because it really is a brilliant start. My problem is the same as others have stated...they are quite bland. Just made them and I am really pleased with how they puffed, the texture, color...however even with onion and garlic they really lack something. So, as I have pondered away, I am thinking of trying them again with grated Parmesan, possibly fresh cut corn, something to give it some more flavor...not certain what spices I would want to add to kick it up...don't want them hot as that is not to our liking....tho some might appreciate that. Some kind of dipping sauce, an Aoli of some kind might be nice. For now I would definitely say try these, but keep in mind they are really bland as written, so use your imagination....
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1 user found this review helpful

Zucchini Puffs

Reviewed: Jul. 24, 2011
I am giving this four stars because it really is a brilliant start. My problem is the same as others have stated...they are quite bland. Just made them and I am really pleased with how they puffed, the texture, color...however even with onion and garlic they really lack something. So, as I have pondered away, I am thinking of trying them again with grated Parmesan, possibly fresh cut corn, something to give it some more flavor...not certain what spices I would want to add to kick it up...don't want them hot as that is not to our liking....tho some might appreciate that. Some kind of dipping sauce, an Aoli of some kind might be nice. For now I would definitely say try these, but keep in mind they are really bland as written, so use your imagination....
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18 users found this review helpful

Mom's Buttermilk Biscuits

Reviewed: Jul. 16, 2011
I have posted 3 photo's, one of them ready to go into the oven, I made 14 two inch biscuits that I had reserved the dough and added 1/2 cup of Cheddar/Monterey Blend and 1/4 cup of grated Parmesan - that batch looks browner on the bottom but it is just the cheese. The rest of the batch I did 3 inch biscuits. Here is my problem, I did not follow this recipe, yeah I know - don't ya hate that! I tripled the recipe, so that changes the measurements. One reviewer from "down South" suggested using melted butter, sounded good to me, so I melted a stick of butter (not a lot when it's tripled gang) To this I added the buttermilk to get to the total I needed which was 2 1/4 c. The cheddar biscuits are nice, good flavor and being small the problem I have encountered really doesn't apply to them. The Problem is that the butter prevented the biscuits from rising as they should. They are very, very heavy! A very dense texture and not at all what I want in a good biscuit. I tossed them in the freezer and will use them with Beef or Chicken Stew Definitely did not waste any of my homemade Raspberry Jam on these. Although I do look forward to having the cheddar ones. Do yourself a favor, stick with trying the original recipe as it sounds like keeper. Be certain that everything is good and cold, do not overwork your dough with biscuits, handle as little as possible. Chill well before cutting. The colder the shortening, the flakier your biscuits will get this is true with pies too!
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1 user found this review helpful
Photo by Kathie Brundege

Mom's Buttermilk Biscuits

Reviewed: Jul. 16, 2011
I have posted 3 photo's, one of them ready to go into the oven, I made 14 two inch biscuits that I had reserved the dough and added 1/2 cup of Cheddar/Monterey Blend and 1/4 cup of grated Parmesan - that batch looks browner on the bottom but it is just the cheese. The rest of the batch I did 3 inch biscuits. Here is my problem, I did not follow this recipe, yeah I know - don't ya hate that! I tripled the recipe, so that changes the measurements. One reviewer from "down South" suggested using melted butter, sounded good to me, so I melted a stick of butter (not a lot when it's tripled gang) To this I added the buttermilk to get to the total I needed which was 2 1/4 c. The cheddar biscuits are nice, good flavor and being small the problem I have encountered really doesn't apply to them. The Problem is that the butter prevented the biscuits from rising as they should. They are very, very heavy! A very dense texture and not at all what I want in a good biscuit. I tossed them in the freezer and will use them with Beef or Chicken Stew Definitely did not waste any of my homemade Raspberry Jam on these. Although I do look forward to having the cheddar ones. Do yourself a favor, stick with trying the original recipe as it sounds like keeper. Be certain that everything is good and cold, do not overwork your dough with biscuits, handle as little as possible. Chill well before cutting. The colder the shortening, the flakier your biscuits will get this is true with pies too!
Was this review helpful? [ YES ]
1 user found this review helpful

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