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

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KathleenO

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Custard Bread Pudding

Reviewed: Mar. 11, 2009
I found the pudding a bit dry, but I may have cooked longer than I should have. At Denver's high altitude that is easy to do. I must say though that the sauce recipe is just great. I made a German Marble Cake from a recipe on Allrecipes.com and only used 1/2 cup water and 1/2 cup Frangelico. Great on both the pudding and the cake.
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Mandi's Cheesy Potato Soup

Reviewed: Jan. 22, 2010
1/22/10 Great soup, although I did change somewhat. I felt that there wasn't enough carrot and celery and also added 1/2 small onion. Chopped 2 carrots, 2 ribs of celery and onion together in food processor. Wonderful, creamy and thick soup for a cold, winter day. 03/03/10 Have made this soup several times since my initial review. I do really believe that adding more carrots and celery to the recipe results in a much better soup. This is a great basic potato soup recipe and have enjoyed finishing off the leftover soup. I use a homemade broth to cook the potatoes, carrots and celery in and find it truly adds to the depth of flavor of this recipe. Wonderful, flavorful soup.
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3 users found this review helpful

Angel Chicken Pasta

Reviewed: Dec. 30, 2009
I planned to make this while I was visiting my son and his family in another city. When preparing to start it was noticed that all the chicken was gone, but they had shrimp, so I subbed with the shrimp. It turned out great even with the last minute substitution. Lovely! Special yet simple to prepare.
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2 users found this review helpful

Cranberry Bread Pudding

Reviewed: Dec. 30, 2009
I made this for my family's (brothers, sisters, spouses and kids) big get together on Dec. 26. There were 4 other desserts and this was definitely the star of the dessert table. The custard sauce is rich yet creamy and delicate. I wondered about the sugar sprinkled over the top, but it would not have been as good without it. The sugar forms a sweet crust which is especially good on the cranberries. I did increase the amounts of everything a bit because the pan I used is slightly bigger and I like a very full, dense pan of bread pudding. I also wanted a rich red look to it because I was making it as a holiday dessert. Fabulous and such a treat!
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28 users found this review helpful

Best Ever Banana Bread

Reviewed: Dec. 3, 2009
I doubled the recipe and made 1 loaf and jumbo muffins adding vanilla and almond extracts and using banana cream pie flavored yogurt instead of the buttermilk. I added chopped dates to the loaf and added pumpkin pie spice to the muffins as well as a struesel to the top of the muffins. Very good, moist and tasty, both versions.
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1 user found this review helpful

Pineapple Carrot Bread

Reviewed: Nov. 17, 2009
I made this as muffins as I only had one 8 x 4 pan. I also didn't discover until almost finished making that I had no nuts. Added pumpkin pie spice also. I applied melted butter and dipped muffins in a mix of sugar and cinnamon when finished baking. Thought this recipe was just great as muffins.
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Cinnamon Streusel Orange Muffins

Reviewed: Nov. 5, 2009
Wonderful, tasty moist muffins. Great right out of the oven. Only change I made was I did not have buttermilk so substituted orange yogurt. We had one just before bed after they came out of the oven and again for breakfast. Fabulous!
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Peppery Scalloped Potatoes

Reviewed: Oct. 17, 2009
The first time I made this exactly as the recipe directed. The next time I used 3/4 cup half and half and 3/4 cup chicken broth. Both times I felt the recipe was a winner and loved the addition of the cayenne pepper. Very creamy and rich and I will definitely make again.
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2 users found this review helpful

Green Chile Frittata

Reviewed: Oct. 11, 2009
I had a similar recipe many years ago and lost track of it. I wanted to bake the frittata in a 7 x 11 pan so only used 8 eggs and left everything else the same. Came out great and we loved it. With my old recipe I found that it was so versatile, I could put pepperoni on top, or asparagus spears or whatever you have on hand. Really good and easy recipe.
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2 users found this review helpful

Old-Fashioned Rice Pudding

Reviewed: Aug. 31, 2009
08/31/09- As in the case of other reviews, I had leftover rice (quite a lot) and was craving some rice pudding. It seems most rice pudding recipes call for uncooked rice so this one attracted me right away. I tripled the recipe, adding some brown sugar and cinnamon and raisins. It turned out great. I think next time I'll add an egg to up the creaminess as another reviewer suggested. Great basic, old-fashioned recipe that lets you add or change as needed. 09/08/09- I have made this recipe several times now and added a beaten egg to the mixture to up the creaminess quotient. As I commented earlier, this is a great basic recipe to change as needed. I also substituted Splenda for sugar the last time I made and it was still an excellent pudding. Very creamy and satisfying recipe for an old-fashioned treat.
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Orange Oatmeal Muffins

Reviewed: Aug. 16, 2009
Yesterday I made the Tasty Orange-Oatmeal Muffins on the Allrecipes site and tonight I made these. These I found were much better tasting. I put 1 cup of craisins in with the boiling water/oj/oatmeal mixture to help plump them and even forgot to add the vanilla extract. I made a streusel from a banana crumb muffin recipe on Allrecipes and think this is an excellent muffin.
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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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Orange Banana Nut Bread

Reviewed: Aug. 14, 2009
I also really liked this recipe. I made only one change: instead of 1 1/4 cups mashed banana, I added 1/2 cup banana yogurt. I thought this banana bread recipe rocked. So, good!
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Blackberry Cobbler

Reviewed: Jul. 19, 2009
As I don't routinely have self-rising flour in my pantry, I made the changes as suggested by Caramello in her review. I also did half white sugar and half brown, added a couple of "glugs" of half and half to the milk, and added a 1/4 cup wheat flour to the flour to make up for the additional liquid. I also added almond extract, vanilla extract and cinnamon to the blackberries. Even so, I told my husband after putting in the oven that this recipe seemed deceptively easy and I had my doubts about the finished product. Not to worry: this is a fabulous tasting and fabulously easy recipe that just begs for vanilla ice cream and says summer picnic to me. Great recipe, Valerie!
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Restaurant-Style Potato Salad

Reviewed: Jul. 14, 2009
I come from a family in which my mother's (now deceased) potato salad is legendary. I was surprised by how good and simple to make this one is. I did increase the onion, grated carrot and celery and added hard-boiled eggs, but I don't think it changed the flavor overall with these additions. Great recipe, Mary Ann!
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4 users found this review helpful

Chicken Marsala

Reviewed: Jul. 14, 2009
Very good and really easy. Loved the flavor. Sent leftovers with hubby to work.
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Passion Bars

Reviewed: Jul. 10, 2009
After seeing other's issues with spreading the peanut butter/condensed milk mixture I thought that the bars would be more easily prepared in my food processor. It worked great. Another change I made was to add 1/3 cup of cream cheese and 1 tsp. vanilla to the peanut butter/milk mixture in the food processor. I store the cooked bars in the refrigerator so it keeps longer and that helps with the crumbly top layer, as well. Great dessert with these changes.
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Pet Cookies

Reviewed: Jun. 8, 2009
All the baby food jars I've found are 4 oz. so I did use this recipe and formulated my own, using 1 cup of wheat germ, 1 egg, 1 cup whole wheat flour and 1 cup of 10-grain pancake mix and the 3 4-oz jars of sweet potato baby food. Just a note: as there are no preservatives these can develop mold easily, I had to toss some of my last batch.
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6 users found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: May 28, 2009
I try to not revise recipes when I make them the first time, but I broke that policy with this recipe. I had already purchased chicken sausage from Sunflower Market and had that on hand. My husband stated he didn't feel like rice so I substituted Rice Pilaf (okay, so it is still rice!) and made the rice with chicken broth. We didn't have alot of time so I made everything on top of the stove and mixed in a large sauce pan instead of baking it as a casserole. It was very good and I will make it again. Also, I reheated leftovers in the microwave with some grated Mexican mix grated cheese. Really good!
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Tangy Honey Glazed Ham

Reviewed: May 19, 2009
Excellent flavor. We loved it. I had a ham given to me and kept stalling on cooking it. Really good unique flavor.
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