KathleenO Recipe Reviews (Pg. 1) - Allrecipes.com (13168434)

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KathleenO

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Potato Salad Deviled Eggs

Reviewed: Sep. 10, 2014
I neglected to read the reviews before making this recipe, as I usually do. I chopped some onion and also used dill relish. I didn't have Miracle Whip, but used a vegan mayo with a small splash of an Italian vinaigrette instead. Really, really good variation on a typical deviled egg recipe! Having now read the reviews I wish I had added chopped celery, but I will next time. I pretty much stuck to the recipe otherwise,though I did make 12 eggs. I did add some Penzey's coarse ground Telicherry Black Pepper as my family loves its dishes very peppery which gave the egg/potato mixture a nice snap. Will make this one again. So good!
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Homemade Sweetened Condensed Milk

Reviewed: Feb. 27, 2014
Decided to make the Passion Bars recipe I found and made several years ago also on AR. Starting a baking project at 10 pm is pretty typical for me, but when I disovered what I thouht was sweetened condensed milk in my pantry was evaporated milk I was not happy. Fear not! Another enterprising cook had posted a recipe to turn the evaporated milk into just what I needed! So I initially followed the directions as written and while I waited for the milk and sugar to come to a boil, I read the reviews and decided to deviate from what I had in the pan. I added a half cup powdered sugar, a cup of fat-free half and half, 1 tsp vanilla and cooked everything for 30 minutes, stirring constantly at a rolling boil. Placed in the fridge to cool ang voila! The result was a great tasting sweetened condensed milk without a late night run to the grocery store. Also, the bars turned out great.
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Blueberry Bread I

Reviewed: Aug. 13, 2013
I had a large amount of blueberries that needed to be used. First I made To Die For Blueberry Muffins on AR that I had made previously and added an additional cup of blueberries. That is a really fabulous recipe. I still had quite a few loose berries and a plastic bag full that had been beat-up some and were sitting in alot of blueberry juice. I decided to double this recipe and used one 9 x 5 loaf pan and one 8 x 4 loaf pan. I subbed some applesauce for most of the oil and stirred some greek yogurt into the applesauce/oil mixture, as well. Because of other reviews I decided to dump both the smushed-up blueberries and the loose ones into the batter at the end. With all the extra juice the batter was not stiff or hard to stir. It did make the batter blue, but once baked the color wasn't noticeable. I didn't have nuts, so didn't add, but did add a couple of teaspoons vanilla. This came out really moist and sweet and super delicious with the large amount of blueberries. Because of the unsweetened applesauce it was sweeter than it would have been without. It was probably an additional 1 and a half cups of blueberries. I froze the large loaf and the smaller one is quickly disappearing. :-)
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Mango Bread Pudding

Reviewed: Aug. 11, 2013
I have made both this recipe and the one from which it derived which is made with sugar. They are both very good. I made once using cinnamon and another time using the cardamom that the recipe calls for. Again, both were very good. I used leftover multi-grain hamburger buns and the second time leftover challah bread. A really simple, yet versatile recipe. Several other reviewers noted that very ripe mangoes should used and I agree. Really great bread pudding!
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To Die For Blueberry Muffins

Reviewed: Jul. 31, 2013
Obviously this recipe has been around a long time with many reviews too. I doubled the recipe, using an extra cup of blueberries. I substituted unsweetened applesauce for half the oil and also used orange juice in place of some of the milk as I wanted a bit of tang. I also saw Chef Joy's suggested topping in her review from 2009 and used her version instead. These were really good and a bit sweet, but others in my house thought they were perfect. I had to add more blueberries as they needed to be used, but was glad I did as these were just full of blueberries. Made in the jumbo muffin tins I have resulted in 13 very large muffins. Super recipe and I think it does outshine most bakery muffins!
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Lemon Glazed Date Sticks

Reviewed: Jun. 29, 2013
I liked the idea of this recipe better than the finished product. I also agree with Ralwattar's review that there isn't enough batter to fill the pan adequately. Maybe that would help. I ordinarily love dates, so I will try to make this one work. Did like the tartness of the lemon.
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Berry Oatmeal Muffins

Reviewed: Jun. 29, 2013
Overall a good recipe. Used fresh raspberries and got a nice, tasty muffin. I do agree with some other reviewers that the topping was the best part of the overall taste. Will try again and make some of my own refinements.
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Crispy Potato Wedges

Reviewed: May 1, 2013
First time making these I stuck to the written recipe. Second time around I used olive oil, added paprika, rosemary and a dusting of cayenne pepper once they were in the pan. I think the cayenne gave this dish some zing that was lacking in the original recipe. I usually substitute sea salt for regular table salt as I think it imparts a better flavor and I did with this dish, as well. As others have noted, this recipe is very versatile and can be changed as per individual tastes or occasions. A winner in my view!
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Cinnamon Lemon Cookies

Reviewed: Apr. 23, 2013
I don't understand why some baked goods improve so much overnight but, these cookies got about 60% better overnight. After they cooled completely and my husband and I had about 5 apiece, I put them in a big ziplock bag because I wanted these soft cookies to stay soft. I thought they were good last night, but not spectacular. And not as good as the other reviewers thought they were. Well, today I reached for one and now I DO think they are spectacular. Soft, buttery little mounds of cinnamon/lemon deliciousness. However, I do have a problem with how few cookies this recipe actually makes. I doubled the recipe as I intended to send some to my grandkids. Even doubling the recipe only yielded 70 cookies. And I made them quite small, only forming the balls to 1-inch size. The picture accompanying the recipe shows a much larger cookie. It is, unfortunately misleading. I should have gotten 120 cookies by doubling the recipe or at least over 100. And these came out so small they looked like dog treat cookies. But for the discrepancy in the number of cookies, I would have rated this cookie 5 stars. Any ideas as to why some bakers got many less cookies from this recipe? I stuck to the recipe except for doubling it and I used the adjustment feature Allrecipes has to change proportions.
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Seminary Muffins

Reviewed: Apr. 5, 2013
Don't get me wrong, I do appreciate chocolate chips in many recipes. I am just not crazy about putting them in muffins. I used dried cranberries and dried cherries instead of the chocolate chips. Made these as per the recipe except for the chocolate chips. Very, very good. I think these are a good quick breakfast or with a nice cup of coffee. Nice tender crumb and sweet taste without being too sweet.
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Janine's Best Banana Bread

Reviewed: Mar. 30, 2013
This banana bread was just average in my opinion. It lacked nuts and a strong banana flavor. Meh...,
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Dried Cherry Cake

Reviewed: Mar. 28, 2013
I found this cake to be just wonderful. I discovered too late that I had run out of almond extract so used vanilla to soak the cherries and also added a bit more to the cake itself. I doubled the recipe so it would adequately fill a 9" round pound cake pan (with hole in middle). I also decided on impulse to chop up a large dark chocolate bar I snagged at Big Lots for $1 because I love chocolate and cherry flavor combinations. It turned out great. Besides doubling the recipe and adding chopped chocolate, and omitting the pecans, I followed the recipe. I also took Laurama's advice (great idea, Laurama) and made the cherry sauce she mentioned in her review, adding in the drained- off water from the dried cherries in the cake to the frozen cherries and sugar and cornstarch. What a wonderful, beautiful looking treat. The chocolate and the cherry sauce makes it more of a mainstream dessert than a coffee cake, but I think that is a good thing. I am the baking heroine tonight at my house. I think this cake is really versatile and is just waiting for more versions for people to imagine. I think dates and candied orange peel would make a great combination, for example. Loved this cake!
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Lentil Soup

Reviewed: Mar. 18, 2013
I made this and, basically doubled the recipe. I also added some chicken sausage, frozen spinach and smoked paprika. Really great cold weather one pot dinner. You don't need anything else besides some good bread. I am thawing the second half of it right now after we ate the first of it last week. Excellent taste and very filling.
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Citrus Turkey Brine

Reviewed: Feb. 6, 2013
Great, great, great! This brine recipe makes for a succulent, juicy bird. I did heat the brine to boiling, then cooled before placing the bird in the brine. I also liked one reviewer's suggestion to put some citrus juice into the brine, which I did in my second time using the recipe. I also recommended this recipe to my son's father-in-law for a Christmas dinner we were invited to. Super flavor! Funny how you are able to enjoy more a meal you don't cook.
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Summer Squash Bread

Reviewed: Nov. 4, 2012
I came to this recipe in an unusual way. I was given 2 fairly large spaghetti squash. I found a recipe on AR called Sweet and Easy Spaghetti Squash. I cooked it per the directions, only realizing halfway thru the process that, although I saw the recipe called for brown sugar it wasn't listed in the ingredients list and the quantity wasn't noted. I added some brown sugar, just guessing at an amount. On removing the squash from the oven I tasted it and it was bitter and not at all what I expected. I added more brown sugar and chopped up 2 apples I had on hand and baked for additional time. Still not good. I refrigerated overnight and had a flash of inspiration to use the squash/apple combination in a quick bread. That was what brought me to this recipe. I only used 1 cup of sugar since it already had brown sugar in it. I cut the oil to a quarter of a cup since other reviewers suggested that. Added a half cup applesauce, a half cup Greek yogurt and chopped pecans. I made a streusel topping before baking and baked in 1 9 x 5 pan and 1 8 x 4 pan. Wow, it turned out great and I was able to salvage the failed spaghetti squash and apple dish! Additional note: the spaghetti squash recipe has since been corrected if you are curious to look that one up, the brown sugar is now listed in the ingredients. So, I guess I am really not reviewing this recipe per se since I changed it so much, but it does show how versatile the recipe can be.
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Sweet and Easy Spaghetti Squash

Reviewed: Oct. 22, 2012
The squash turned out bitter. I added brown sugar but, since I uwas guessing on the amount, it still was not very good. I tried to rescue it by adding 2 chopped apples and more brown sugar and butter and still wasn't happy after baking about 15 more minutes. I put it in a container overnight and put it in the fridge. I had a flash of inspiration to make it into a quick bread. I found the recipe Summer Squash Bread on AR and used that as my starting point. I made the bread per the directions, adding half a cup Greek yogurt, cut the oil to a quarter cup, anning a half cup applesauce, and a cup of chopped pecans. It made a large loaf and a smaller loaf and the texture was like coconut had been added from the spaghetti squash. Wow, it was a big hit at my house and it made me feel so much better because I was able to salvage the squash and apples and my time and come up with something delicious.
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Mom's Paprika Chicken with Potatoes

Reviewed: Oct. 1, 2012
I made this for my son and his family while visiting them out of town. Even in someone else's kitchen, away from my own equipment and spices, this was a breeze to make. Quick and easy and good! I added 1/2 yellow onion, a small amount of chicken stock and white wine and lots of paprika per the recipe submitter. The little kids loved it too. To make it even easier I used baby carrots.
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Garlic-Roasted Chicken and Vegetables

Reviewed: Jan. 28, 2012
Liked the finished result, but I wanted to love it. Other reviewers complained too much liquid, I agree. I would have liked to have seen more variety of vegetables, but in the size pan I used it would have been impossible. Next time I will use a turkey roaster and probably use more spices as it was a little bland. I think with some work this would be much improved, but it has potential. I actually liked the addition of garlic cloves into the chicken itself and anticipated that would be hard to do. It wasn't at all.
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Blueberry Pound Cake

Reviewed: Aug. 8, 2011
I made a couple of additions to the cake batter of lemon and orange extracts and lemon and orange zest. Then while the cake was cooling, I made a lemon/orange glaze using butter, powdered sugar, Greek yogurt, lemon and orange juices and zest. Drizzled over the cake while it was cooling and WOW! Came out great. Rich and dense with a great zing in every bite. I froze half of the cake to make sure the whole thing didn't get eaten in a day and thawed it later the same week. The frozen half was every bit as moist and rich as the first half. What a great recipe.
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Blueberry Peach Muffins

Reviewed: Jun. 29, 2011
I doubled this recipe and used blackberries instead of blueberries. I added vanilla and a touch of almond extract, as well as substituted some plain yogurt for some of the milk called for in the recipe. These were good, not great, but the family did like them.
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