KadyKat Recipe Reviews (Pg. 1) - Allrecipes.com (12095828)

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Best Baked French Fries

Reviewed: May 26, 2014
Fantastic, especially for baked fries!
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2 users found this review helpful

Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Dec. 28, 2012
Wonderful! I added just a tad more butter, along with 4 whole cloves (instead of the ground cloves) and simmered for 2 hours. Leftovers were even better the next day. Authentic recipe, and totally delicious!
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0 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Feb. 19, 2012
This recipe is fabulous! I have made this soup at least 5 times, and I cannot believe I haven't commented upon this recipe before now, as it is absolutely excellent! Please read further for some small alterations I made. Firstly, I substituted fresh dill weed - I used 2 tablespoons, at least. (General rule of thumb, when substituting dried herbs for fresh: 1 teaspoon dried herbs = 1 tablespoon fresh.) Secondly, I used homemade chicken stock. For those of you (in the comments section) that were using canned broth, that's alright, but you might want to jazz it up a bit by adding some bouillon for added depth. (I recommend Knorr.) I also added 1 tablespoon of dried turmeric to the broth - everyone liked this addition, and it adds a nice color and more flavor to the final result. I also topped off each bowl of soup with a dollop of sour cream, and garnished with additional chopped fresh dill and fresh parsley. All in all, hats off the author of this recipe! Extremely good - well done!
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2 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Apr. 19, 2011
5 stars for the recipe, no stars for the stated prep time! My gosh, just made this (for the third time) the other day, and once again, this took me over 2 hours to make, not to mention the cleanup! No doubt about it: this recipe is the real deal, one of the best I've found on the web, and it's a serious dish! I followed the suggestions from others, most especially from StewartFip, in regards to cooling the mixture before assembling! No kidding - and that part (directions, part 2) should be in caps! Other than that, I mixed in some melted butter with the olive oil, while brushing the phyllo dough - figuring the extra calories wouldn't matter, in the long run! Thanks for sharing!
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9 users found this review helpful

Chili Relleno Casserole

Reviewed: Apr. 8, 2011
Bon Bon, I'm going to try this, because it sounds great! Sounds like all of the flavors of the classic Mexican dish (chili rellenos - basically, stuffed peppers), but without the work. THAT'S the part I'm kinda worried about - but I'm still gonna give it 5 stars. Why? Well, because I'm planning on adding 1 sauteed bell pepper (in some olive oil), some sauteed sweet onions, and pressed garlic, to 1 (28 ounce) can of whole, peeled, plum tomatoes (undrained), and then I'm going to use THAT mixture as my salsa! Thanks a LOT for the idea!!
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9 users found this review helpful

Tangy Pear and Blue Cheese Salad

Reviewed: Apr. 8, 2011
This is a very good version of similar salads I have been served in restaurants! I have one recommendation, though, which would help in ease of preparation. When you're making the dressing, gently heat the vinegar, stir in only a scant 1/2 cup of white sugar, so that it is incorporated (melted). Let cool, whisk in the ketchup, then slowly whisk in the salt and oil; set aside for an hour (covered) at room temperature to let flavors blend. (I used peanut oil, as I don't like canola oil, but that's just me! If you can't eat peanuts, then I suggest using vegetable or sunflower oil.) And as others had mentioned, you don't need that much sugar - I added a scant 1/2 cup, so start with a heaping 1/4 cup of sugar, and see if you like it, once you've added the rest of the ingredients. The ketchup will compensate, and the pears are sweet enough by themselves! Also, I don't know why everyone is questioning the use of ketchup in the prep for the salad dressing. Lots of great American-Chinese restaurants use this ingredient all the time, especially in shrimp dishes that are sweet and hot. Overall, though, the salad can stand alone as a nice lunch, with some good bread and sparkling water! Very nice - thanks for sharing!!
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15 users found this review helpful

Greek Lentil Soup (Fakes)

Reviewed: Mar. 29, 2011
Outstanding blend of flavors - one of those classic recipes in which every ingredient is essential, and the final product transcends the simplicity of the ingredients! I finally, finally had the time to make this soup, and it is fabulous!! I *love* lentils, and this soup - my gosh, it is wonderful, Diana! Thank you for sharing this recipe! :) I also liked your comment about this soup being meatless. You said, "this is a simple soup, born out of generations of (those) that lived simply and were lucky if they had meat once every six months." Nothing could be further from the truth - no further commentary needed. (Also, this is not a recipe for use in any slow cooker; this is a serious soup, that needs attention.) I used Greek Cook's suggestion of adding more carrots, and I also added chopped celery, along with some freshly-minced parsley (used a mezzaluna), for both flavor and additional color. I also added a sprig of fresh rosemary to this soup (see Step 2 in the directions), along with 2 bouillon cubes as another reviewer had mentioned - one chicken, and one vegetable. I also added more garlic, since I love garlic! I used the "Ponti" brand of red wine vinegar - I put that out on the table in a nice carafe, to be used as needed, along with a small carafe of extra virgin olive oil!! (Please do NOT use balsamic vinegar, as that is too strong for this delicate dish.) Serve with a nice bread, and there you have it! Excellent!! Thanks again, Diana!! ~ Lauren
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7 users found this review helpful

Beer Batter Fish Made Great

Reviewed: Mar. 18, 2011
Hey people - this recipe would be "great" if you just take a moment to read my suggestion. About 30 years ago, I came across an article in a magazine that had interviewed the owner of a very successful restaurant. Since he was retiring from his business, he was in a generous mood, and decided to share his secrets! (Great guy - wish I had met him!) Anyway, all you have to do to ensure a great beer batter is to do the following: add one can or bottle of beer (12 fluid ounces) to 12 ounces of flour (do the math yourself this morning, please, as I'm kinda tired from work!). Basically, the batter is just a 1:1 ratio of beer to all-purpose flour. Therefore, you can make any amount of batter you choose to - 2 cups beer, to 2 cups flour, and so on. THEN, with a whisk, mix those 2 ingredients well. Cover with a tea towel, and leave it alone! Let it sit for 3 hours, and you're ready to do anything! (A chemical reaction occurs between the beer and the flour during that time period.) Get out your seasoned fish filets, dip it in this mixture, then drop one at a time into hot oil. Don't crowd the cooking vessel, and turn only once, as the author of this recipe suggests! Drain on paper towels, serve hot! If you're feeding a crowd, and want to keep the fish warm while you're cooking the rest, place fried filets in a slow oven (200 degrees F) while you're frying up the rest. This batter also makes the best onion rings!! (The man who shared this recipe owned a steak house.) Enjoy! ~ Lauren
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1706 users found this review helpful

Lahmacun Turkish Pizza

Reviewed: Mar. 13, 2011
Sounds fabulous, Lysis - thanks for sharing! I had the pleasure of going to Antalya, Turkey for a conference almost 2 years ago, and after the conference, we did a tour throughout a large portion of this beautiful country! Our tour group had something similar to this at a lakeside cafe, and I could not, for the life of me, figure out how to recreate it at home! Thank you, thank you!! I'm rating it 5 stars, because now I know where I went wrong on my first attempt - I didn't add enough mint! My only recommendation would be to add more fresh parsley to the garlic sauce! (And more garlic, but that's just me, I love garlic!)
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7 users found this review helpful

Chicken in Tarragon Cream Sauce

Reviewed: Mar. 3, 2011
I agree with a previous poster regarding this recipe. One should *never* use cooking spray on any type of non-stick cookware! Depending upon the brand and type of the non-stick surface, a lot can (and will) happen. A chemical reaction does occur, and the result could lead to the person ingesting some of the materials from the non-stick pan itself! (This is also why everyone should toss out any non-stick surfaced pan they have that has scratches on the surface.) I realize the author of this recipe was most likely trying to reduce the caloric content, to add to its appeal - but for goodness sakes! What harm could 1 tablespoon of olive oil do? The addition of the oil, spread out among 4 servings, would add only 25-40 calories per serving (depending upon the type, of course). Not to mention, as another reviewer suggested, that the oil would help in the browning process, which of course would then lead to a better presentation. I'm giving this recipe 1 star, because I like the idea of adding light cream to chicken broth, along with the fresh tarragon. It also sounds like a great (and fast!) way to prepare chicken on a busy night! However, I cannot condone the idea of using non-stick cooking spray with a non-stick cooking surface; this is an extremely unsafe cooking "tip."
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11 users found this review helpful

Four Cheese Baked Ziti

Reviewed: Feb. 4, 2011
I've read through the reviews, and some people say it doesn't have much flavor, except for the quality of the cheeses you buy (and good cheese is expensive). Reading the recipe as it's written, I can see why people have said this - there is no "underscore" for the sauce. An easy way to fix this is to realize that you're basically making a white sauce, and adding cheese to it. Well, the recipe calls for 2 cups of half-and-half. That means, you can add 2 bouillon cubes of your choice to the sauce (look at step 2) while the sauce is simmering - make sure you crumble the bouillon cubes well, so that the spices are incorporated into the sauce. I would suggest a good chicken bouillon, like Maggi or Knorr - and for the vegetarians that DO eat cheese and eggs, you can add 2 vegetable bouillon stock cubes instead of the chicken. Hope this helps! P.S. I would also suggest adding whole milk only, instead of half-and-half. The sauce would be almost as creamy, but your guests wouldn't be bogged down with all those calories from the cheese!
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5 users found this review helpful

Taco Seasoning I

Reviewed: Feb. 3, 2011
I haven't tried this, but I'm giving it 5 stars anyway! It's the only one on this site that uses cayenne pepper, instead of dried chili (which doesn't agree with my tummy!). Good "follow-up" directions, too, so that anyone can make this at home. Packaged taco seasoning is getting very expensive, because it's an easy meal for anyone to make - and this version sounds fantastic!
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2 users found this review helpful

Awesome Bow Tie Pasta

Reviewed: Feb. 1, 2011
I haven't tried this recipe yet, but I will soon, for an upcoming party. However, I see a LOT of potential for this salad to be a great side dish! I've read some of the reviews, and as far as I can tell, most of the bad reviews mentioned that this recipe contains too much vinegar. Well, for goodness sakes, people - a good cook knows that in most salad dressings, the ratio of oil to vinegar is 2:1. By that I mean, if you see that a recipe calls for 1/4 cup of oil (of any type), the amount of vinegar (or any acidic compound, for that matter) should be 1/8 cup. It's possible there is a typo in the initial recipe! SO, give it a chance! Also, feta cheese is tangy itself...if you think about it, perhaps this recipe would need 1/2 cup of extra-virgin olive oil, to a scant 1/4 (or even less) cup of a good balsamic vinegar to offset the feta cheese! AND, I cannot possibly fathom why anyone would go to the trouble and expense of boiling up some pasta, cooling it off, then pouring on the dressing without at least giving the dressing a taste test! At any rate, I'm giving this recipe 5 stars, even though I haven't even made it yet! Again, I see a lot of potential in this salad, especially since, as one reviewer pointed out, she let it sit in the fridge overnight - if you do that, you can always drain the pasta the next day, and adjust the seasonings. Then, you can add fresh basil and parsley (if you want!), as those herbs would wilt, sitting in the fridge all night. Hope this helps!!
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7 users found this review helpful

Lyn's Minestrone

Reviewed: Jan. 14, 2011
I haven't tried this yet, but it sounds very similar to the way I make minestrone. I like the addition of the fresh spinach! I do use fresh (dried) white beans, though, instead of canned kidney beans. Just soak one cup of white beans overnight in 4-5 cups of water with one-half teaspoon of sodium bicarbonate, drain, and rinse the next day. Takes more time, as you have to simmer them for an hour or so before you add the rest of the fresh veggies like carrots and celery, but in the end it's worth it! (Yet in a pinch, if you didn't have the time to soak the beans, the canned ones are a good alternative.) I'll make this version next week!
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3 users found this review helpful

 
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