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

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Kathie Brundege

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Shrimp Fettuccine Alfredo

Reviewed: Jul. 5, 2011
I just saw the recipe in my email and came to check it out., Sounds lovely Mamatiff! I have to add that the previous person to rate mentioned reserving some of the pasta water....ALWAYS do this with any pasta and sauce dish! You will be very pleased not having your sauce pool in the bottom of the pot or plate. It will amaze you, it is a trick I learned a long time ago and always pass on especially to newbie chefs! Bon Appetit
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33 users found this review helpful

Wilted Lettuce Salad

Reviewed: Mar. 12, 2010
I was thrilled to find this recipe, my mother made wilted lettuce all my life and I could not remember the vinegar/sugar ratio. She used regular white vinegar, sugar, no lemon juice....crumbled the bacon reserving the drippings pouring off grease a bit. She then added the vinegar and spices and simmered just a bit, then poured it over the torn lettuce (she just used iceberg back then, a bit of sliced onion and no radish) Then she covered the salad with a dinner plate to "wilt" the lettuce....It was delicious...and just reading the recipe has the juices flowing and a smile on my face! Thanks for whisking me back 45 years
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28 users found this review helpful

Strawberry Cake from Scratch

Reviewed: Apr. 22, 2010
Reading all the reviews everyone is complaining about density. Someone queried "could it be the gelatin?" Absolutely. The gelatin does add weight to the layers. Think about the "Jello Cakes" you have made, even though that jello is wet, think about that density. The liquids in the recipe add that density to the jello even though it is added to the remaining ingredients. Be certain to use sifted CAKE flour, you may even want to do a double sift. Don't rush and think just because you haven't any cake flour that you can still get by and have this cake come out fluffy as a cloud. I would also follow others' idea of separating the eggs and whipping the whites into a "meringue" and carefully folding it in the the other ingredients by hand and filling the pans immediately. One other thing, please, please do yourselves a favor, whatever you chose to frost this cake with, please make it from scratch as well. Your family and guests will praise your efforts believe me! Happy baking.
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26 users found this review helpful

Cinnamon Rolls II

Reviewed: Apr. 23, 2010
These are probably the best cinnamon rolls I have ever had! First time I followed the directions and they were great. Made three more batches this week with the following changes. I used 1 cup of milk, added 1 tsp vanilla to the milk, 2T soft butter and 1 egg to my bread maker, then 3c of all purpose flour, 1/4 c white sugar, 3/4 tsp salt. and 2 1/2 tsp of instant yeast. Then followed directions for sweet dough cycle of bread machine. When it was done, I turned onto floured board and rolled into a rectangle. For the "swirl" I used 1/2 c of brown sugar, 1 tsp. cinnamon and 3 T. melted butter, I added 1 cup of raisins that I put in a bowl of hot water and microwaved for about 30 seconds to plump them. I brushed the dough with melted butter and sprinkled with the cin/sug. Rolled tightly and with super sharp knife I cut in half and then into 12 rolls. Placed 6 each in greased round cake pans, covered one with plastic and put in fridge, the second into the freezer. The first pan did an overnite rise, and in the morning I took it out and while oven was preheating I let it rise a bit more. These are melt in your mouth good. Please note, with the original recipe these are still the best I have ever had, so the changes aren't necessary for superb rolls. It's just fun to tweak this a bit to make it mine, just as many of you will tweak it to make it yours. Either way, you have got to make these! Your family will proclaim you Queen of the Kitchen (or King)
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23 users found this review helpful
Photo by Kathie Brundege

Grilled Garlic Parmesan Zucchini

Reviewed: Jul. 8, 2011
This recipe was wonderful. I use 4 or 5 TB of butter, a spin of olive oil and a spin of sesame oil. To this I added some sesame seeds and dry parsley, salt and pepper. I put about 1/2 cup of grated Parmesan cheese and 1/4 to 1/3 c of Panko Breadcrumbs. I used 2 zucchini, sliced off the ends and then sliced them in half lengthwise. I sliced a small portion off the skin side to both level the pieces and also to open up to the meat. I dried the squash with paper towels, and scooped out the center seeds and pithy part, and salted generously (this is a bland veggie and needs the salt even using the Parm. I scored the skin side, and basted with the butter lightly on both sides. I put it flesh side down on the grill for 4 or 5 minutes, basted and flipped. Then I filled the cavity with the remaining butter mixture and filled with the Parmesan/Panko. I grilled for another 8 minutes. Then I put them on a foil covered cookie sheet and put under the broiler for about 3 or 4 minutes, til the cheese was a beautiful crisp golden brown. We enjoyed this with Filet Mignon, and it was just perfect, not to filling but not needing anything else. In spite of salting as well as I did I will probably add a bit more next time, and there will definitely be a next time! Delightful way to enjoy summer's bounty of Zucchini.
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20 users 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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19 users 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

Country Potato Pancakes

Reviewed: Dec. 15, 2009
My mother made the best potato pancakes in the world, when I was just a wee bit of a kid I could slam away a dozen with no trouble at all. We had an old fashioned grater, that looked like a rectangular tennis racket, with curvey cross bars, not like the graters you are probably familiar with. I would grate my fingers raw and bloody getting the potato and onion all grated. What I remember most was the light, crisp oniony flavor along with homemade applesauce...ahhh heaven. Using the food processor the grated potato was in larger pieces than the mush of my mom's taters, I remember the key was to drain off the excess liquid. This recipe was nice except not nearly enough onion. To 4 cups of grated potatoes you need about 1/3 cup of grated onion, do 2 beaten eggs, three to four TB of flour, salt and pepper to taste. The potato mash should hold together when pressed against the side of the dish with a spoon. Get your oil nice and hot, just smoking, then reduce to medium high, you want that instant sizzle....spread the pancake as thin as you can possibly get it without holes....don't undercook, these are best crispy!! You get a nice crisped outside with a soft inside.....heaven with the homemade applesauce!
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17 users found this review helpful

Sesame Seed Cookies I

Reviewed: Dec. 15, 2009
Not as good as they should have been...definitely need to add 1/2 tsp of Anise oil and 1 tsp of vanilla
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17 users found this review helpful

Aunt Gert's Sour Cream Cucumbers

Reviewed: Jun. 4, 2011
Your Aunt Gert and my Grandmother were genius! My Gram made these as long as I can remember as did my Mom and I have as well....I wait very impatiently for the garden to produce our cuke crop....sure I make them with store bought, but somehow they taste better with our own. I always use sweet Vidalia onions....I could eat the entire bowl...hmmmm, actually I think I do. You will love love love em!
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16 users found this review helpful
Photo by Kathie Brundege

Grilled Swordfish Steaks with Cucumber Sauce

Reviewed: Jul. 14, 2011
Wonderful Recipe, Did tweak the marinade for our swordfish to our taste tonight. Followed the recipe for the cucumber sauce and it was perfect with the meaty fish! For my marinade I used olive oil, and sesame oil, minced onion and garlic. Added Lemon Thyme, Herbes de Provence, a dash of Lemon Pepper seasoning, onion powder and salt and pepper. Grilled for 4 minutes, then turned 45 degrees to enhance grill marks and cooked 2 minutes longer. Flipped and cooked another 2-3 minutes, covered with foil while I was getting the rest of our meal finished. Served this with a Zucchini and Corn Medley and it was a perfect summer meal.
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6 users found this review helpful

Dog Treats II

Reviewed: Dec. 13, 2009
I made these yesterday for my Bichon Beau and for the furkids of friends and made the following changes: 1 c rolled oats, 1/3 c. butter, 1 c boiling beef stock, 3/4 c cornmeal, 1 T. Splenda, 1/2 c milk 1 1/2 c cheddar cheese, 1/3 c gr. parmesan cheese, 1 egg and 2 1/2 c of all purpose flour. My "Bubba" went nuts for them! He is somewhat finicky, also a diabetic receiving insulin twice a day, which is why I used the Splenda...but he loves them, and today has taken to "talking" to them before he eats them...no idea what that is about!
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6 users found this review helpful

Dinah's Baked Scallops

Reviewed: Feb. 22, 2010
OK this dish was fine, however I did change the recipe and after just finishing it I will use it again with a big change. It truly was good I used Old Bay seasoning, garlic powder, salt and pepper to season crushed Club Crackers. I mixed wine into the melting butter. Next time I will use some nice pieces of white fish (halibut, tilapia etc) and toss in some nice sized shrimp and turn it into a seafood casserole, and will then add some cream to the butter and wine, bake and then broil at the end. Also I did "baggie" the scallops in the crumbs as another cook did...I will not do this when I cook again....rather I would place the seafood into a greased casserole pour on the liquid and sprinkle the crumbs on top. We did enjoy it as is but I envision something a bit more.
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5 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

Bev's Orange Chicken

Reviewed: Mar. 29, 2010
Ok, first I will say I have very diverse taste buds. I am always willing to try new flavor blends, new recipes etc. The ingredients, for the most part, sound like they would meld beautifully. I did not care for this dish at all. I could find nothing redeeming in any part of this. Following directions of those who used the oj concentrate, ginger, adjusting the soup mix....The taste was strange at best. Sorry folks, just did not understand this dish, nor do I plan to "try again" to give it that second chance.
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4 users found this review helpful

Mom's Baked Macaroni and Cheese

Reviewed: Jan. 18, 2010
Really cheesey and totally perfect comfort food...but yes I did adjust Did one 16 ounce box of Penne pasta. Sauteed 1/2 small minced onion, added 1 can of evaporated milk, 1 huge dollop of sour cream, 1 cup plus of whole milk, 1 can of the cheddar cheese soup, 3 1/2 c of grated sharp cheddar and 2 handfuls of parmesan....salt, pepper a dash of dry mustard and just a bit of nutmeg. Buttered a 2 1/2 qt casserole, topped the mac and cheese with the remaining half cup of grated cheddar. And melted 1 TB of butter and mixed that into 2 TB of bread crumbs and 1 TB of parmesan, and sprinkled that on top. Baked lightly coverered with foil in 350 degree oven for 25 minutes, removed foil baked 5 minutes longer and then flipped to broil for 2 minutes....outstanding!
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4 users found this review helpful

Holiday Biscotti

Reviewed: Dec. 13, 2009
I do a similar biscotti that is to die for with dried cherries and pistachios, foolproof every time. I have submitted the recipe for approval
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4 users found this review helpful

Almond Crunch

Reviewed: Dec. 13, 2009
very good.
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4 users found this review helpful

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