cathy Recipe Reviews (Pg. 1) - Allrecipes.com (14527414)

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Easy Leg of Lamb

Reviewed: Jan. 6, 2013
thank you hkwilkins1!! this was a very very easy recipe and produced a succulent and very flavorful leg of lamb. i used a boneless leg of lamb from costco and it was excellent. i pretty much followed the instructions to a t and was rewarded well for my efforts. i made a sauce to go with consisting of orange marmalade, hot pepper flakes, fresh mint, and red wine vinegar (a recipe that accompanied one of chef johns grilled lamb chop recipes) and it was excellent as everything from him is. i love lamb but i remember my mom's (sorry mom!) well done, kinda dried out lamb, with that green jelly, from easters past. not any more!
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Jennie's Heavenly Slow Cooker Chicken

Reviewed: Jul. 1, 2013
this is a great croc pot recipe. I did make some changes, because of what I had on hand. 1. I used turkey breast because that's what I had defrosted, doubled sauce because of larger size, 2. added 8oz sliced baby portobellos cuz we love shrooms, 3. added a few tablespoons of lf sour cream because it needed to be used up, and finally, 4. added about 1 tablespoon of herbs du provence because I wanted to add a dash of tarragon from another reviewers suggestion but used this instead cuz it contains tarragon and I didn't have any plain tarragon. came out tasting wonderful, served with hot buttered basmati rice and steamed peas for color. yummmmmmy.
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Slider-Style Mini Burgers

Reviewed: Jun. 30, 2013
this was so good, I am in white castle heaven. I now live in seattle, and this city has never been graced with the presence of fresh wc sliders. I no longer have to get my childhood memories, being born and raised in Chicago, from the supermarket frozen food case. I can make my very own, for a fraction of the price of the grocery store. and, for a much fresher and scrumptious flavor, I might add. I followed recipe to a t, except I didn't use Hawaiian rolls as I don't recall wc using sweet buns, and didn't bake but just nuked for about 2o seconds as I wanted a soft, not crunchy bun. came out tasting like home. thank you so much mn girl, for posting this fantastic recipe for this great comfort food for us transplanted midwesteners.
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Quick Quiche

Reviewed: Jun. 26, 2013
i loved this easy recipe. I spiced it up using Italian seasonings, mozz and parm instead of swiss, and a bit of pancetta instead of bacon. also threw in a few red pepper flakes to give it some kick. yum. served with garlic bread and a bit of marinara on top. good dish, and very easy and cheap for a quick dinner.
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Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Jun. 12, 2013
i think this recipe is restaurant quality. it is fantastic. doubled the amount of the shrimp, pesto, and ingredients for sauce. i will sub out frozen artichoke hearts for the broccoli next time i make this. thanks for posting, thumbs up all around
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Scrambled Eggs Done Right

Reviewed: Jun. 11, 2013
these were great. i am not an egg lover but this tasted great, very moist and creamy. highly recommended.
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Hamburger Steak with Onions and Gravy

Reviewed: Jun. 11, 2013
made this for our dinner last night and it was a great treat. i added fresh finely chopped parsley, half a finely chopped onion, finely chopped green pepper, and fresh garlic to the meat. still used the recommended seasonings, which resulted in a very flavorful burger. i did double the ingredients for the gravy, and also added fresh garlic and fresh sliced shrooms with the onion. didnt have any sherry so just omitted it, and added a shake of worstershire instead. served with mashed potatoes and corn on the cob. this was a fantastic comfort meal which reminded me of somthing my mom would make. loved it.
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Country Fried Steak and Milk Gravy

Reviewed: Jun. 2, 2013
this was indeed excellent. made as stated but i added garlic powder to the flour, and doubled the amount of gravy. easy and quick to make, but dont overcook, and a family favorite. a real people pleaser. will definitely add this to regular rotation. served with mashed potatoes and green beans.
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Oven Fried Chicken II

Reviewed: May 3, 2013
this is a great recipe. i did, however, make a few changes. instead of 3 eggs i used 2 and a splash of milk, to which i added a few shakes of hot sauce. i really spiced up the flour with s and p, onion and garlic powder, and a healthy shake of cayenne. and instead of breadcrumbs i used crushed corn flakes. and i didnt use all that oil in the pan, i just sprayed it well with pam. then i melted a couple tablespoons of butter and drizzled over the top of the chicken. over that i sprinkled some garlic powder and smoked paprika. turned out really crispy and delicious. i plan on trying this with fish as well.
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2 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Apr. 28, 2013
Great recipe! However, I did make a few changes: 1. I used 2lb venison backstrap instead of beef, 2. I used 4 bell peppers instead of 2, 3. I added a handful of mushrooms cuz they had to go, 4. added fresh garlic, cayenne, and red pepper flakes cuz we like our food spicy! Also, I made stovetop instead of in the crocpot becuz I was short of time. Worked out fantastic! Plus, the house smells soooo good while this is cooking! Served it on hot buttered rice, yum! Thank you MJWAGNER68!
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Baked Salmon Fillets Dijon

Reviewed: Apr. 28, 2013
This was an absolutely awesome recipe. I made the dish with frozen salmon fillets from Costco. Only change I made was to add a small sprinkle of cayenne and garlic powder to the salt and pepper. Mixed the butter and breadcrumbs together. Very succulent and moist and tasty. A plus! Thanks for the fabulous recipe!!
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1 user found this review helpful

Sweet, Salty, Spicy Party Nuts

Reviewed: Apr. 6, 2013
hahaha, chef john i SOOOO love your sense of humor, and i love your recipes even more! i've made these about 4x now, and the only thing i change is that instead of almonds i use peanuts (they're way cheaper!), and i add a very healthy dose of chipotle pepper, cuz thats the way we roll. highly recommend, don't pay outrageous "gourmet food store" prices for delicious nuts like this, make these instead. they're SOOOOO easy, delicious, and not exhorbitantly priced to make yourself. we all are really lucky to have chef john and ar. thanks!
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Chef John's Swedish Meatballs

Reviewed: Apr. 6, 2013
these were awesome, better than ikea's even :) remember, to avoid tough meatballs, don't overmix and try to use a melon baller to shape the balls, as the heat from your hands will tend to break them down a bit. the only thing i changed with this recipe is that i used an 8oz container of fresh mushrooms, which were browned in butter before adding to this delicious gravy. i also added a smidge of allspice. delicious! our store doesn't carry lingonberries so i made some homemade cranberry sauce using the teeny cranberries, with a bit of tangerine zest. very nice substitute using commonly found ingredients. used homemade creme fraiche for this recipe, and served over egg noodles from trader joe's. bork bork!! this is my husbands all time favorite dinner, i made it for his birthday!
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Black-Eyed Peas with Pork and Greens

Reviewed: Apr. 6, 2013
i just adored this recipe. i had never had BE peas before, and i was so pleasantly suprised. chef johns recipes never disappoint, and this was no exception. i stuck true to the recipe except doubled the bacon, and added extra cayenne *wink wink* i felt fortunate that i was able to find the smoked pork neck bones, as our store doesn't regularly carry them, so when i saw them i snatched up a bunch and threw them in the freezer. now i can make this delicious dish whenever the mood strikes me. try this recipe, it is brimming with nutrients, its savory, filling, delicious, and relatively cheap to make (although i WAS shocked how pricey the neck bones were). i served this with white rice (a must in imho to acommodate all that delicious "gravy" this recipe produces, crystal hot sauce, chef johns jalapeno cornbread, honey, and butter. thanks again, chef!
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Baked Buffalo Chicken Dip

Reviewed: Apr. 4, 2013
OMG!! This was so very good! We took this to a birthday party and I had nothing left to take home except a clean plate :) I have made this 2x now, and I find that a chunkier dice of the chicken is favored by most people. First time I diced it quite finely and was not the texture I wanted. Second time I chopped the chicken more coarsley and it was perfect. Also, I used 1 package of neufchatel cheese and 1 package of full-fat cream cheese. Was rich enough for my blood. Also, use a good brand of blu cheese dressing (lighthouse or maries or anything in the refrigerated section) and not a product off the dry goods shelf. This is not too spicy as is, so if you want it hotter add xtra cayenne. I served this with waverly crackers, carrots, and celery sticks. Also, this is great served hot, room temp (very convenient!) or even chilled. Try this recipe, as always, Chef Johns recipes NEVER disappoint.
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Simple Garlic Shrimp

Reviewed: Apr. 4, 2013
this recipe is fantastic. i made this about a month ago and my husband and i polished off the whole recipe :) i served it over angel hair pasta, and accompanied it with fresh artichokes, lemon, and butter. oh, and a nice glass of white wine. but remember what chef john says, have everything prepped and ready to go before you start. it is critical to the success of the recipe, as shrimp will not be very tasty if overcooked. this is a great recipe (very very quick!) for a weeknight or for a fancy special occassion. and i feel that the caper brine is critical, as chef says. it really adds a special somthing. bon appetit!
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Reuben Sandwich II

Reviewed: Apr. 1, 2013
This is THE perfect reuben, thank you Colette G! Used top quality ingredients and made a corned beef just for this reciipe (have a freezer full from when they were on sale for St. Paddy's Day) A tip for all of you who found your sammie to still be cold inside after cooking: Cook on med-low, and COVER YOUR PAN WITH A LID. And take your time, these can't be rushed. This will insure that outside will be crispy and golden, but not burnt, and the inside will be perfect with yummy melty cheese and warm meat and sauerkraut. I served these with warm German potato salad and sour pickles. Absolutely fantastic :). Thanks for posting!
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Simple Beef Pot Roast

Reviewed: Mar. 31, 2013
Thank you Chef John!! Definitely another winner here, absolutely the best pot roast I have ever made. I have to say that I was a little skeptical being there is no broth or liquid, but I have absolute faith in all of your recipes(I have made about 30 of them so far, all have been hits with my family) so I followed recipe exactly. Soooooo gooooood :) And I love your drawings, and of course your humor. My husband can always tell when I make a "Chef John" recipe because he enjoys it so much. His all time favorite is your Swedish Meatballs, in fact, I made them for his birthday! Thank you for making me a great cook, keep up the good work :)
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Rach's Broccoli Casserole

Reviewed: Nov. 26, 2012
I made this for Thanksgiving and it was a big success. I did make some modifications however. I used 1/2c mayo and 1/2c sour cream, and added an extra 1/2c of shredded Jarlsburg. Also, to those of you who found the casserole to be runny, make sure to thoroughly drain the thawed broccoli before mixing. I REALLY use the back of a spoon to press the water out of the broccoli when it is draining in the sieve. Also, the recipe DOES call for 1C cream of mushroom soup, not one can. Maybe that makes the difference between a runny consistency or not. I did use the 1C soup, and didn't have the problem of it being too runny (I also only used 1 egg per the other reviewers suggestions and it turned out fine.) Tonight for dinner I am going to make this again, using a mix of frozen broccoli and cauliflower, and throw some leftover turkey in it to make it a main dish. My husband is requesting it, and it really is that good. Thank you, Rach :0
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Johnsonville® Italian Meatballs

Reviewed: Sep. 7, 2012
These were fantastic! Changes I made: used turkey sausage as this is what we had in the freezer, used very finely crushed saltines as we were out of breadcrumbs, increased saltines to 1/2 c as the mixture was a bit too goopy to form a proper meatball, threw in some fresh garlic, garlic powder, a liberal amount of red pepper flakes cuz we like things spicy, a dusting of ground oregano and a few crushed fennel seeds. I made 16 balls out of this so had to bake about 30 minutes, til they were nice and brown on their bottoms :) and oozing melted parmesan. The texture and consistency of the finished product was great, tender yet firm enough to withstand simmering in a red gravy, or even a bbq sauce if you care to change up the sausage flavor/seasoning a bit. I served these with penne and roasted tomatoes and roasted hot Italian garlic with crumbled feta cheese and fresh chopppd basil from my potted Globe. They were a bit hit with my family.
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