hi-desert Kath Recipe Reviews (Pg. 1) - Allrecipes.com (13926974)

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Slow Cooker Pork

Reviewed: Jul. 30, 2009
This is a good recipe. For those who find that it lacks flavor, DO NOT ADD LIQUID. Pork shoulder/boston butt makes lots of its own liquid in the slow cooker (you only dilute the flavor when you add liquid). Just rub the spices over the meat and throw it in the cooker and you will have a flavorful piece of meat (with plenty of liquid) to shred and use for tacos, burritos or whatever.
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243 users found this review helpful

Grilled Buffalo Wings

Reviewed: Jul. 2, 2011
Good wings! For those who are worried about putting cooked chicken back in the sauce that raw chicken was in, as long as the sauce is kept simmering, it is no different from cooking raw chicken in a sauce for 1 hour.
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21 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 9, 2011
This is a great way to cook a prime rib and I have used it for many years. For those who keep saying it is Paula Deen's recipe, I don't think so! Just because she cooks hers the same way doesn't make it "hers" any more than it is mine. Prime rib restaurants cook theirs this way too. It is a method not a recipe!
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20 users found this review helpful

Baked Tortilla Chips

Reviewed: Feb. 6, 2010
I make chips all the time with pita bread usually. But the easiest way is to lay the tortilla out and brush with oil (I use olive) and sprinkle with coarse salt and whatever seasonings you like BEFORE cutting into wedges (I do both sides). It is much easier than doing each individual chip. For those who have trouble with them burning, your oven may run a little too hot, so just lower the temperature. I have even done them at 250 degrees, just leave them in longer to evaporate the moisture in the chips. I always test one or two to make sure they are as crispy as I like.
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11 users found this review helpful

Breakfast Loaf

Reviewed: Aug. 1, 2011
I made this tonight as a sort of breakfast for dinner meal. I added sauteed mushrooms and scallions to the eggs and also a layer of fresh spinach. I brushed the crust with milk and turned the whole thing upside down for the last 15 minutes of baking to avoid overbaking the bottom crust. I still found it difficult to eat. You can't pick a slice up like a sandwich and using a knife and fork doesn't work so well as the crust is tough for cutting. I wish I could figure out how to make the crust tender. I will be very happy if someone can come up with a tender crust version because it is so pretty and good tasting. I would love to serve it to guests.
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6 users found this review helpful

Guacamole

Reviewed: Feb. 6, 2010
Good recipe. The lime juice helps keep the avocado from turning brown, so does leaving the pit in the mixture. But, the best way is to lay a piece of plastic wrap directly on the guacamole until serving time. It's the air that turns it brown. I do all three and never have it turn brown. Of course, it's usually gone before it has a chance=)
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6 users found this review helpful

Apple Walnut Cake

Reviewed: Mar. 27, 2010
I made this cake, but changed the process. Mixed the sugar, flour, soda, cinnamon and salt together. Beat the eggs, oil and vanilla separately, then added to flour mixture. Batter is very thick. Then I added the apples and nuts and poured/spread into a 9X13 pan and baked for 40 minutes. It was perfect.
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4 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Dec. 16, 2010
This is the same recipe I use and it is the same one my mom used to use also. The cookies are wonderful. I just want to mention to the person who took these to school for the children, to be sure there are no little ones allergic to nuts. That seems to be an issue with schools where I live.
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3 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Jan. 3, 2010
I used the crockpot to cook a turkey breast on Christmas in case there was anyone who did not like prime rib. I did not use the onion soup mix, just salt and pepper. The turkey breast was 7# but since my "slow cooker" is slow in name only it was done in about 4 hours. I turned it on "warm" (where it continued to cook) until the rest of the meal was ready. In retrospect, I should have just taken it out, refrigerated it and reheated it if anyone wanted some-nobody did anyway. I thought it was way overcooked but once it had cooled, it sliced nicely for sandwiches. I will make this again just for us and take it out when it is done and not when a company dinner is planned around a particular time. By the way, you can cook most any meat without liquid in a crockpot. I do it with pork butt/shoulder and with beef. Much more concentrated flavor not to mention how easy it is.
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3 users found this review helpful

Caramel Apple Coffee Cake

Reviewed: Nov. 13, 2011
If you like a REALLY SWEET cake, this is for you. I did not care for it at all but my husband did so I think it is just my personal taste. The glaze is way too much. It just pooled in the center hole of the bundt cake and around the outside on the plate.
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2 users found this review helpful

Mexican Rice III

Reviewed: Jul. 31, 2011
I just made this recipe and am eating it for lunch in front of the computer. It is good! For those who claim it is not authentic, that is like saying everyone in Mexico cooks identical recipes and that the cooks don't vary according to what they have on hand. Just like you, they make rice to the liking of their families. I spent a lot of time in Mexico and I've eaten rice in tiny villages and in big cities. Trust me, it is not all the same. This is a good recipe, try it.
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2 users found this review helpful

Coconut Pecan Frosting II

Reviewed: Jul. 1, 2011
I can't believe I messed up this recipe, but I did! I made the same mistake as MHHUGHES and mixed up the first 4 ingredients using a full can of milk instead of 1 cup. It had been cooking for awhile so I only added another 1/2 cup of sugar and let it continue to cook for another 10 minutes or so. I added extra vanilla, coconut and nuts too. It wasn't as good as I know it will be next time but it was tasty anyway. My recipe now has the measurements highlighted and circled so I will do it right next time.
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2 users found this review helpful

Grilled Filet Mignon with Gorgonzola Cream Sauce

Reviewed: May 15, 2010
I make a recipe for a gorgonzola sauce/fondue to serve with garlic crostini. I use equal measures of heavy cream/gorgonzola cheese. Reduce the cream by half and add cheese. I expect it would be very light on the cheesy taste with this ratio which is the reason most people are adding more. I am not going to skew the rating for this recipe as I haven't made it.
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2 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Feb. 7, 2010
I use this exact same cream cheese filling to swirl on the top of a pan of brownie batter (I use a mix). I line the pan with foil (extending over the sides) so I can lift the baked brownies out, freeze for a 1/2 hour then they cut perfectly. Yum!
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2 users found this review helpful

Oatmeal Dinner Rolls

Reviewed: Nov. 3, 2009
Don't try to make this recipe as written. There is an error in the recipe. Just google Oatmeal dinner rolls recipe and the original (from the same person in Marble Rock, Iowa) will come up in Taste of Home magazine. As others have said, it takes 1 cup less water. To try to make it as written here will only lead to frustration.
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2 users found this review helpful

Baked Coconut Shrimp

Reviewed: Sep. 29, 2010
In answer to Lonster's question, I made this recipe with unsweetened coconut because I thought we'd like it. It was not good at all and did not taste like coconut shrimp. I am sure the recipe will be good when I do it next time with sweetened coconut.
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1 user found this review helpful

Greek Chicken Pasta

Reviewed: Jun. 28, 2010
We loved this pasta dish. I did not use the chicken (because I forgot to thaw it), but I doubled the garlic, the onion and used 3 large tomatoes. I also used the marinade from the artichokes and added about a quarter cup of capers and a half cup of chopped Kalamata olives. To keep the pasta from being dry, I added about 1 cup of the pasta water back into the dish. Oh, I skipped the oregano just because I didn't notice it until I was finished but it was great without it. The feta melted and just made a wonderful coating for the angel hair. Next time I will use the chicken too. Thank you Lalena
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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: May 13, 2010
First off, I am not a chocolate lover (hard to believe, I know), but my husband is and yesterday was his birthday. I decided to make this cake because of the name. I figured if he wants chocolate, he's going to get chocolate, by gum! I followed the recipe exactly and frosted it with a cream cheese, sour cream frosting. My husband said it was the best cake he ever had. And I, who can take or leave cake in general and chocolate in particular ate two pieces! The only thing I don't like about this cake and the frosting I made is that a piece probably contains about 50,000 calories give or take a couple thousand. Sure can't make it very often.
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1 user found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jan. 24, 2010
I have made this many times and had it turn out perfectly using just generic sea salt. Then I made a special effort to seek out Hawaiian sea salt. I put the same amount of salt on the meat as usual but it was so salty! So I am going back to the regular sea salt (don't know why it would be different). I love this recipe! Just go a little easy on the salt if you use the Hawaiian, it's easy to add more, not much you can do if it's too salty. Wonderful recipe though.
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Acorn Squash

Reviewed: Dec. 13, 2009
These are the same ingredients I use but I just put the butter/brown sugar in the squash, flesh side up, directly on the oven rack and bake around a hour. If I have something else in the oven I just use the temperature required for that dish and adjust the time for the squash. Always perfect. In fact I think I'll go to the store and buy a squash for dinner right now!
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1 user found this review helpful

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