Kate Recipe Reviews (Pg. 1) - Allrecipes.com (1341568)

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Prosciutto Wrapped Asparagus

Reviewed: Mar. 28, 2006
I'm a personal chef, & this recipe gets rave reviews. I agree with other reviewers- blanch the asparagus for 1 minute, plunge into an icewater bath, & drain. I used chive & onion soft cream cheese, and sprayed both the bottom of the pan, as well as tops of finished bundles with olive oil. Also, buy the best prosciutto that you can afford, ths helps with the saltiness factor. Elegant, & good either warm or chilled!
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848 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Aug. 5, 2002
THANK YOU!!! This recipe was a huge hit at my family reunion, and was SO easy! I used plain Melba Rounds, and splurged on a seedless English Cucumber. It sliced very thinly, which is key in this recipe. I used fresh dill on top; tiny sprigs arranged to look like seagrass. A faint brushing of paprika added the final color. My relatives thought I had been to culinary school! Chilled on a crisp white platter, these make a great addition to any party!
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329 users found this review helpful

Fish in Foil

Reviewed: Jun. 25, 2003
This method of cooking works with ANY type of fish- our favorite is Mahi Mahi, rubbed liberally with fresh lemon juice, patted with butter, & sprinkled with Old Bay Seasoning. Thanks for sharing such a simple way to enjoy seafood!!
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197 users found this review helpful

Salmon Cakes II

Reviewed: Jul. 29, 2001
These are SO delicious!! I dusted the patties with parmesan instead of flour- it made them really crispy outside, tender inside. A new family favorite!!
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180 users found this review helpful

Toasted Pecans

Reviewed: Nov. 27, 2005
I've been making these for years- only 4 stars, because the butter content is too high. Use 1 stick per 5 cups of pecans...melt the butter in a shallow glass dish in the oven. Stir in a dash of garlic powder. Add nuts, stir gently until coated. Remove to baking pan with a SLOTTED spoon, to remove excess butter. Bake & shake every 10 minutes until done to your taste. Enjoy!
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176 users found this review helpful

Baked Pork Chops II

Reviewed: Jun. 25, 2003
You're right, Laurie...my Mom's original recipe called for fresh chopped celery, but my kids never liked the texture. Celery seed is a great addition. Also, I forgot to mention that covering the dish tightly in foil helps keep the chops moist.
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40 users found this review helpful

Marinated Pork Roast with Currant Sauce

Reviewed: Jul. 30, 2002
This was a great recipe to prepare in a clear plastic cooking bag. No need to baste, with juicy results! Shake a little flour inside the bag before baking, to prevent sticking. No fuss, and easy cleanup.The sauce adds the final crowning touch! Yum...
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30 users found this review helpful

Zucchini and Cheese

Reviewed: Apr. 12, 2006
I love this dish, but I also had a problem with sogginess. I solved it by using a carton of chopped tomatos, & simply drained them. YUM!
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25 users found this review helpful

Slow Cooker Ham

Reviewed: Oct. 24, 2006
Excellent! The keys to success are, make sure whatever ham you choose fits your crockpot, and watch carefully after the first 4 or 5 hours. Newer crockpots seem to cook hotter than the old ones, so be aware. Mine overcooked after 6 hours in a newer, rectangular crockpot. Add the pineapple as suggested, and stud with a few whole cloves. Smells & tastes "Heavenly"...
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21 users found this review helpful

Pepper Jelly Glazed Chicken

Reviewed: Jun. 23, 2005
This chicken deserves 10 stars! I used chicken breast tenderloin strips, as that was all I had on hand. It made a delicious sauce that we used on our veggies & bread as well! This is a "Hall of Famer"!!! Thanks a million!
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21 users found this review helpful

Cinnamon Sugar Crisps

Reviewed: Mar. 22, 2006
These are a quick & easy snack, or desert after a tex-mex dinner. To make it even easier, use spray margarine. Will make these often, thanks!
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19 users found this review helpful

Salmon with Tomatoes

Reviewed: Feb. 20, 2007
This a wonderful new way to cook salmon! We like it over rice as well as over angel hair pasta. I omitted the [hot sauce, used a can of Italian-style diced tomatoes, and added 1 tsp. Italian Seasoning. It was delicious and reheated well, also. Thanks, we're keeping this one!
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17 users found this review helpful

Crab Ceviche

Reviewed: Mar. 2, 2006
Should be called Super Ceviche! Great for those who don't care for raw fish dishes. I found a few shortcuts: used the chopped tomatoes that are sold in cartons- used fresh Cilantro paste that's sold in chilled tubes. Make the effort to find Lime Oil- it's KEY in this recipe!! Then have fun tweaking the heat to your own taste! Great with the scoop-shaped tortilla chips. For a crowd, doubles easily.
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16 users found this review helpful

Sparkling Grilled Ham

Reviewed: Sep. 14, 2006
This was delicious- I used pineapple juice in palce of the orange juice. Marinated the ham overnight in a big baggie. Will make again & again, thanks!
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14 users found this review helpful

Frogmoor Stew

Reviewed: Oct. 3, 2001
This has been a favorite for years!! We even add crablegs when the budget allows! I've found that using lite keilbasa cuts down on the grease and makes peeling the shrimp easier. You can't go wrong with this one!!
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14 users found this review helpful

Alaskan BBQ Salmon

Reviewed: Sep. 1, 2001
This is GREAT on an indoor grill! We used thick fillets and marinaded them for 2 hrs.- YUM!!! Thanks, Tim!
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13 users found this review helpful

Mahogany Chicken Wings

Reviewed: Sep. 16, 2002
Yum!! This is the BEST chicken sauce EVER- I've used wings, boneless breasts, and drumettes. All tasted great!
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12 users found this review helpful

Roasted Asparagus with Shallots

Reviewed: May 30, 2005
What a delicious was to serve asparagus! Easy, and south Beach Friendly, too! Thanks, Sarah!
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10 users found this review helpful

Hot Artichoke Dip

Reviewed: Sep. 30, 2003
This is great served in Hawaiian Bread- available almost anywhere. Cut a large core into the loaf for the dip, spray with olive oil before stuffing with dip. Use the remaining bread as "croutons", cubing and lightly toasting them. I added just a PINCH of crushed red pepper flakes when blending the cheese. GREAT presentation! Dust with paprika to add color. Thanks for a great recipe!
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10 users found this review helpful

Creamy Cheddar Cheese Soup

Reviewed: Sep. 30, 2003
This is a winner! Use New York State Sharp Cheddar, which is worth the extra few pennies. I also used low-sodium broth, since the cheese tends to be a bit salty. You can always add more salt if you prefer, but it's better to start low and work up! Thanks for a terrific soup that is worthy of company!
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10 users found this review helpful

Displaying results 1-20 (of 85) reviews
 
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