KATIEVIVIAN Recipe Reviews (Pg. 1) - Allrecipes.com (1403770)

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KATIEVIVIAN

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Ricotta Gnocchi

Reviewed: Jul. 24, 2014
I had a larger container of ricotta, so I made two batches. In one I added 1 Tbl of fresh thyme, in the other 1 Tbl fresh basil. I adjusted the garlic powder to ~3/4 tsp (I love garlic, but pwdr can be a bit harsh) and that amount worked really well for my taste. I made my own sauce so I can't comment on that portion, but the gnocchi was wonderful. Especially with the addition of the herbs. It was fun having some bites taste of thyme and some of basil. I know I'll have a lot of fun trying other fresh herb combos in the future. Thank you for the recipe. Btw, when I strained my ricotta, using cheese cloth for 6 hrs, maybe 1 tsp of liquid drained off. It probably depends on your brand. With the type I used I wont bother to strain it next time. I'll just pour off whats on the top and go with it as is. Oh, and I used gluten free flour with no trouble.
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'No Soup For You' French Tomato Soup

Reviewed: Jun. 28, 2014
Delicious. Passed it on to my mom right away. Notes: I halved a large sweet onion and sliced it thinly with the grain so it would stay together better during carmalization. I'd say I took the caramalization level to medium, ~20 minutes. I used a 28 oz can of crushed tomatoes, plus one large fresh tomato roughly chopped with skin on to add some brightness and texture. We don't mind a little skin in our soup and its faster. The cloves of garlic I used were very large, prob. closer to three regular sized. I used sweet vermouth because I prefer it. I omitted the fresh oregano, as I didn't have any on hand. I tried the soup at this point and it was already good, but it was the combination of cinnamon and Gorgonzola that drew me to this recipe in the first place. I love this combo with pears and red wine in risotto. My cinnamon is a particularly sweet variety so I used 1/8 tsp and stirred it into the soup after the cooking was done. I added Gorgonzola to the individual bowls prior to serving. The cinnamon added a subtle complexity and aroma that were just lovely and complemented the salty, nutty cheese beautifully. My husband, who doesnt like tomato soup, said this one was great. Thank you for this recipe.
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Spicy Crispy Beef

Reviewed: Dec. 7, 2004
This was very, very good. I don't have a deep fryer so I just fried the beef strips in a skillet with about an inch combo of olive oil/corn oil. I used two red peppers, one whole sweet onion, approx. 1/2 lb. fresh snow peas, and two small cans of pineapple chunks. Because of the vegie additions I doubled the sauce and it worked out very well, though next time I'll probably use one tbls less ginger. Seven tbls of sugar seemed like a lot for my taste, so I used 1 tbls regular sugar and 1 tbls splenda. This made it just the right sweetness for me. I added about 1 tbls of corn starch to my doubled batch of sauce to thicken it. I added the crisped beef to the sauce/vegie mix just before I served it and what a wonderful crunchy, sweet, gingery masterpiece. Thank you for the recipe.
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Gorgonzola Sauce

Reviewed: Nov. 23, 2003
Great sauce. I used sweet white wine instead of dry because I like a slight sweetness with the nuttiness of the bleu cheese. I used about a half cup of fresh grated parmesan since I used a very fine shaving grater and I wanted to make sure I used enough and it was fantastic. Thanks for the recipe.
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Ginger Scallops

Reviewed: Nov. 18, 2003
Great recipe. I had worried that the ginger would be very strong, but it was perfect. I added sliced mushrooms instead of carrots and left out the last 2 tbls of butter. I didn't reduce the sauce as much as it needed so it was more soupy than saucy, but my husband and I planned it that way. We had it in a dish and ate it like soup. Thanks for the recipe.
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Apple Bacon Tomato Soup

Reviewed: Nov. 17, 2003
This was a great soup. I tripled the recipe and it filled my giant crock pot (I didn't cook it in this, just served it at work in it). I used half golden delicious apples and half granny smith. I did drain the pinto beans and I used about 2 tbls of the bacon drippings to emphasize the bacon flavor. I made it the night before and added the crumbled bacon just before serving. It turned out very well. I think the apples would have been less soft if I had served it the same night I made it. Make sure not to over cook them in the wine. Thanks for the recipe!
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Pumpkin and Sausage Soup

Reviewed: Nov. 17, 2003
I doubled the recipe for work and everyone LOVED it. I used a half lb. andouille sausage and half lb. sweet Italian sausage to keep it from being too spicy-hot for my work colleagues. I also used Frangelico (hazelnut liqueur) since I didn't' have any praline liqueur. The taste of the soup was good before I pureed it, but after I pureed it and added the cream it was phenomenal. Thanks for the recipe.
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Almond-Crusted Halibut Crystal Symphony

Reviewed: Nov. 13, 2003
Fantastic flavors. To lighten the sauce I added only 4 tbls of butter. Next time I will add less shallots (maybe 1 tbls) to help lighten the onion flavor since using less butter made the flavor very pronounced. We still liked it, but some people might find it overwhelming. I think I will add a little more cream as well to help extend the sauce. I happened to have some chive cider vinegar that I used in place of chopped chives. I left out the lemon juice since some other reviewers had mentioned it was tangy enough without it and I agree with them. I don't think the sauce needed it. I didn't have any bread crumbs so I just used the minced almonds and egg for the topping. This worked fine. I really liked how the topping hardened and helped keep the fish moist while it broiled. It took about 7 minutes for my topping to brown and I had been concerned that my fish would be overdone. Not to worry the topping did the trick. The fish was perfect. Thanks for the great recipe!
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