CatherineO Recipe Reviews (Pg. 1) - Allrecipes.com (13489166)

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CatherineO

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Easy, Cheesy Tortellini Bake

Reviewed: Dec. 23, 2012
This recipe was so simple and delicious that I took a break before getting seconds to send a quick email with the recipe link to a few people. I usually don't buy or have alfredo, plus a total of two jars seemed like a lot of sauce, so I added about a cup of milk to the marinara to make it a little creamier.
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10 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Dec. 23, 2012
This title is spot on - these are absolutely the best chocolate chip cookies! I like to use mini semi-sweet chocolate chips. I use an old bakers tip and refrigerate the dough for 1 hour before baking. I've been told it's to let the gluten rest, and something about the fats re-solidifying. The resulting cookies are less spread out and better formed. Make special note of the servings if you need a specific amount - a serving size for this recipe is 2 cookies, not 1.
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0 users found this review helpful

Chocolate Chip Yummies

Reviewed: Jul. 6, 2012
Oooooh, wow. The combination of flavors is wonderful - I think these are better than either chocolate chip or oatmeal cookies. Mine baked the full 12 minutes on a silicone baking mat. I scaled the recipe to 66 cookies, and it made about 30 cookies using a cookie scoop. I accidentally poured in too much baking soda this time, so I left it and decided not to push them down with a fork before baking. Great results! I baked an extra 2 minutes to make up for the extra height.
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0 users found this review helpful

White Chocolate, Chocolate Cookies

Reviewed: May 20, 2012
SO delicious. You definitely need this modified version with baking powder - mine were the perfect consistency. I ended up with 4 dozen.
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2 users found this review helpful

Tiramisu II

Reviewed: Jan. 19, 2012
I needed to make additional coffee/rum mix to dunk the ladyfingers in...perhaps because I ended up using twice the amount of ladyfingers than the recipe calls for. But it was fantastic that way - will make again!
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3 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Jan. 10, 2012
Fantastic! I assembled these and then refrigerated them overnight in the muffin pan, and let them warm up a little while the oven preheated. I added a simple cream cheese/powdered sugar very similar to "Cinnamon Bun Icing" by ASILMARIE. I think I'll make the gooey cinnamon filling a little thicker next time so less goes to the bottom of (or overflows over) the tin cups.
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1 user found this review helpful

Vegetarian Tortilla Soup

Reviewed: Jan. 10, 2012
Very good! I added 2 cans of black beans for additional fiber and protein, and reduced the cumin to 2 tablespoons, because it started to get a little spicy for my taste. I'm also a huge avocado fan, so I'll probably add more next time - it also helps to cut the spiciness.
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1 user found this review helpful

Cream-Braised Brussels Sprouts

Reviewed: Jan. 10, 2012
This wasn't mind-blowing as it's written, so I added some Parmesan (1/4 cup) at the end and just cooked until it was melted. Helped a bit, but I'll search the other reviews for additional tips before making again.
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3 users found this review helpful

Classic Minestrone

Reviewed: Oct. 31, 2011
4 stars as written, 5 with changes! Next time, I'll quadruple pasta to 1 cup, and add a little extra liquid (tomato sauce?) to make up for it. Also needs more seasoning - parsley, basil, oregano.
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3 users found this review helpful

Mexican Casserole

Reviewed: Sep. 3, 2011
Simple and delicious! I sauted the onions in a little oil, and didn't bother warming up the refried black beans.
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1 user found this review helpful

Cheddar Bay Biscuits

Reviewed: Apr. 24, 2011
I followed other reviews and doubled the garlic, parsley and cheese. Yum!
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4 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Apr. 14, 2011
I love this super simple recipe. I saute the zucchini in olive oil instead of butter, and I add minced garlic. I broil these in my toaster oven and leave them open-faced so the cheese browns a little.
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2 users found this review helpful

Cara's Moroccan Stew

Reviewed: Mar. 9, 2011
Very flavorful, but also very labor-intensive. I used just about every pot and pan I own. I hope this freezes well, because this recipe makes a LOT of stew!
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3 users found this review helpful

Chocolate Marvel Cake

Reviewed: Jan. 23, 2011
I made cupcakes (baked 25 mins in foil liners & non-stick pan) from the recipe and they are fantastic! I think I'm going to make this my standard chocolate cake recipe from now on. I was a little skeptical, but the prunes give a little sweetness and a lot of moistness. I doubt most palates would pick up the prune taste. The coffee flavor is subtle, but it stands out in the frosting. This frosting would be great to brighten up a cake mix chocolate cake.
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4 users found this review helpful

Kentucky Biscuits

Reviewed: Jan. 17, 2011
Great basic recipe! I didn't have buttermilk, or even milk, actually. I used fat-free half & half and added 2 teaspoons of vinegar. I'm sure they'd be even better with real buttermilk. I lowered the temp to 375 after reading other reviews. Definitely making again.
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4 users found this review helpful

Vegan Split Pea Soup I

Reviewed: Dec. 31, 2010
Delicious! Seriously hearty soup. After reading reviews, I omitted the potatoes and parsley, and also added the carrots/celery at the beginning, with the onions. I ended up using 5 cups of veggie broth and 5 cups of water.
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4 users found this review helpful

Emerald Green Risotto

Reviewed: Dec. 3, 2010
Pretty good, although I made it a little less healthy with almost a full cup of parmesan instead of the feta. If there were some other major flavor involved, feta would have probably be fine. I thought this really needed a strong-flavored cheese. After reading reviews, I added the veggies just after I poured the second helping of broth.
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1 user found this review helpful

Chocolate Chip Peppermint Cookies

Reviewed: Nov. 4, 2010
Wow, yummy! I followed the recipe except that I substituted the peppermint extract for 6 crushed-up candy canes. It's a nice visual touch and adds a little texture. This recipe tastes exactly like when you let a candy cane melt in your hot chocolate. Definitely a keeper! I baked for 10 minutes and cooled for 2 on the sheet, and they were perfect.
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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 2, 2010
Fantastic! I made small revisions - so small that I think it'd still get 5 stars if made as directed. Based on other reviews, I revised to lower both fat and sugar. I used 2 cups brown sugar instead of 3 cups white, egg whites from 6 eggs instead of 4 whole eggs, and 1/2 cup applesauce and 1/2 cup oil instead of 1 cup oil. I didn't have cloves or ginger, so I used 2 tsps of cinnamon and 2 tsps of nutmeg. Great! Loaf baked for 1 hour, muffins baked for 30 mins. 12/5/2010 UPDATE - Made again, increasing spices: 4 tsps cinnamon, 2 tsps nutmeg, 1/2 tsp cloves. I attempted to replace even more oil with applesauce - I wouldn't recommend it. Half applesauce and half oil seems to be the perfect ratio.
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4 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Oct. 24, 2010
Important note - use raw pistachios. Toasted overpowered the recipe! Next time I'll use more cranberries and less nuts.
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9 users found this review helpful

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