Katinator Recipe Reviews (Pg. 1) - Allrecipes.com (13978093)

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Daria's Slow Cooker Beef Stroganoff

Reviewed: Mar. 3, 2012
Four stars, since I made my own modifications per other reviewers' feedback. Used precut stew meat which I seasoned w Montreal steak seasoning, salt and pepper. I didn't add the worcestershire sauce only because I didn't have it on hand, and I used only 8 oz of sour cream, which I whisked in during the last 30 mins of slow cooking. Any more sour cream would probably have been too much and overwhelm the other flavors. Instead of canned mushrooms, I sautéed baby portabellas, dried thyme, and added to the crock for the last 30 mins. I found the sauce a little too thin for our liking, and used a few sprinkles of wondra flour to thicken it slightly. Served over wide egg noodles, my husband really enjoyed it, it's a keeper!
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2 users found this review helpful

Jalapeno Popper Spread

Reviewed: Feb. 5, 2012
wow, this will definitely be a mainstay on my party food menu! Tasted just like the real thing, but in a much more enjoyable and decadent dip! I took others' advice and doubled the jalapenos to 4 oz, which made it really quite hot - definitely something you should add or subtract to your liking. I mixed about 1/2 c panko breadcrumbs w the 1 cup FRESH grated pram, and baked uncovered at 375 for 30 mins. Produced a golden crust that just put this dip over the edge!
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1 user found this review helpful

Springtime Pasta Salad

Reviewed: Jan. 26, 2012
My go-to pasta salad recipe! The sour cream makes it so creamy, and the dill is super refreshing. I always add extra dill!
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2 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Mar. 13, 2011
Fantastic, and now my fiancee's favorite dish. I have made several variations with the sauce, using half and half, whole milk, or heavy cream, depending on what I have in the fridge. I do cook my capers beforehand, usually but putting in with the chicken and letting them cook to make their flavor a little more neutral. I also grate fresh parmesan into the sauce if I have it on hand. We like to eat this with rice.
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6 users found this review helpful

Quiche

Reviewed: Mar. 13, 2011
I made this as my first quiche, and seems like a great quiche base. I followed the directions by putting the cheese in first, then meat, then added spinach and cooked onions, pouring the egg over that all. Next time I will stir the ingredients before I put in the oven, as the cheese seemed to stay at the bottom and I couldn't taste it well. Overall, a great standby recipe.
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3 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Mar. 13, 2011
This recipe is fantastic and super easy. I made it for the first time this weekend for a dinner party of 20 people as an extra meat dish. I used top round, cut into small chunks. I cooked on low for nearly 10 hours. The meat was very tender and the flavors were awesome with no modifications necessary. I did use fresh chopped garlic, lite soy sauce, and marinated the meat overnight in a bit of lite soy. Like others, I put the peppers in only 30 minutes before serving time, and they were perfect - soft but not falling apart. I served with rice and egg noodles. I received rave reviews, many likened it to more of a goulash than a pepper steak, probably because of the tomatoes. Will make again!
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1 user found this review helpful

Stovetop Yankee Pot Roast

Reviewed: Dec. 20, 2010
This was a good pot roast, I only wish I had followed the recipe more! I ran out of broth, so I substituted the balance with water and onion soup mix. I think the onion soup mix may have been a bit too overpowering to the general taste of the meal. It was good, just not as great as I thought it would be. Most likely, however, due to my modifications!
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5 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 20, 2010
This recipe made a great lasagna. I'm not a frequent lasagna eater and thought this was great, however, my parents raved even more about how fantastic it was! Definitely a hit. Like others, I simmered the sauce for as long as my schedule allowed - about 1.5 hours. I used extra ricotta per our family's taste. I ended up with so many layers that it overflowed a bit in the oven. Will make again - great to make on a weekend when you have time to let the sauce simmer.
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7 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Dec. 20, 2010
EXCELLENT! I made no variations to this recipe. I basically folded a slice of deli ham and swiss into the chicken, making kind of like a taco shape, then pinning with a toothpick. This meant that some of the ham and swiss were exposed during the cooking process, which seemed to really flavor the sauce. The sauce was perfectly seasoned without adding any extra salt, again, likely due to the ham and swiss cooking somewhat in the sauce. My only mistake was using colored toothpicks (that's all I had!) in the chicken, which did dye the chicken a bit, but no harm, no foul! This recipe was simple and fantastic. I can't wait to make this for my large, picky family!
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4 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Dec. 20, 2010
Very good, will be comfortable making variations on this recipe in the future. Took me a while to get the arborio rice al dente, but was my mistake as I was not cooking on a high enough temperature.
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5 users found this review helpful

White Chili II

Reviewed: Jul. 12, 2009
This is definitely an awesome white chicken chili recipe. I reviewed others' commnents before I made it, and also made my own adjustments. I added yellow corn for some sweetness and also some vidalia onion along with the green onion - I love onions. I doubled the cumin, but did not put in sage. After 4 jalapenos, I certainly felt it was hot enough. Otherwise, I followed the recipe. I like the consistency - not too thick, not too soupy. Just to experiment, I may try it sometime with ground turkey or chicken to really make it reminiscient of chili, but I worry I'll miss the great chunks of white meat. Great recipe.
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3 users found this review helpful

Pasta with Tomato Cream Sauce

Reviewed: Apr. 26, 2009
This was a great recipe, but I would make a few modifications for the next time I make it. Most importantly, I want to make more sauce and to give it a stronger tomatoey taste next time, I believe I will end up doing 2 cans of diced tomatoes, then adding 3/4 C heavy cream. I also added chicken, which was good, very similar to an amazing rose cream pasta I enjoy at our local italian restaurant.
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5 users found this review helpful

Baked Potato Salad II

Reviewed: Apr. 26, 2009
I did make a few tweaks to this recipe. I made a mistake early on and actually mixed the bacon into the whole potato, mayo and cheddar mixture, rather than following the recipe's putting the back on the top of the dish. I did end up putting extra bacon in overall, and did not feel it was overwhelming. I would recommend adding extra bacon to the recipe - more like 2/3 lb instead of 1/2 lb. I would also recommend nmixing 3/4 of the crumbled bacon into the potato mix, then putting the remaining 1/4 on the top before it bakes. I also tried making an alternate one with ranch dressing added to it, and it only made the dish taste a bit sweeter. Would definitely not add the ranch dressing again. Overall, a great dish, all enjoyed.
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4 users found this review helpful

 
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