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

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Chef John's Classic Beef Stroganoff

Reviewed: Apr. 4, 2013
oh my gosh, i think that i have made this recipe about 4 times now....it is a fantastic dinner and often requested by my picky husband. i usually double the shrooms and onions just because we like a lot of veggies. i DO make my own creme fraiche as chef suggests, it is extremely easy, just consists of cultured buttermilk and heavy whipping cream. you just need to start it 2 days before you will be making the stroganoff. it is so much better than sour cream because you can actually simmer it without seperation and reduce the sauce. well worth the very minimal effort. be patient when browning your mushrooms, because at first they will appear to just be stewing in their own juices, but then, the water evaporates, but the butter does not, and they begin to brown beautifully. it usually takes me about 15 minutes to get to this point. this is a wonderful tip i learned from chef john, before i rushed them and they never got brown....just have to be a bit patient! anyway, served this on hot buttered poppyseed egg noodles (papadelle from trader joes) and a nice pickled cucumber and onion salad. thank for reading :)
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Unbelievable Chicken

Reviewed: Jul. 22, 2013
this was really a fantastic marinade. I used it on bone in pork chops instead of chicken and it turned out great. I used a small blob of honey, prolly about 2 tablspns, instead of brown sugar cuz that's what I had on hand. I smoked them on our traeger for about 1 hour per side as they were pretty thick. served them up with chef johns broken spaghetti risotto, and pickled sweet and sour beets, made with fresh beets just harvested. all of these recipes found on this site. thank you, ar is fantastic.
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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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Whole Egg Mayonnaise

Reviewed: Jun. 18, 2013
this recipe was absolutely amazing. i have never had homemade mayo before, and i couldnt believe how good mayo could taste. the difference between this recipe and store bought is night and day, both in terms of texture and taste. followed the recipe to a t, and used my kitchen aid stick blender. i am looking forward to trying variations suggested by other reviewers in the future. i will never, ever buy store mayo again. thank you so much for posting.
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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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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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Chef John's Creme Fraiche

Reviewed: Apr. 6, 2013
this was great, love this because it is super easy, and you can simmer/reduce sauces with this unlike sour cream. and it tastes soooo much better! annnnnddddd waaaaayyyy cheaper than creme freiche that you can buy at the fancy dancy grocery stores (if you can find it at all). i used this to make chefs stroganoff and chicken and dumplings, very very rich and delicious. just be sure to be patient and let it set up properly for 48 hours. well worth the wait! tangy goodness! thanks chef!
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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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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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Homemade Nacho Cheese Sauce

Reviewed: Apr. 4, 2013
this is a big big hit with my husband and his buddies......i throw in a can of rotel tomatoes as well, adjusting the flour to thicken things up to the proper consistency. i added about 1t of cayenne, but we like things really really spicy! for those of you whose nacho cheese came out grainy, lower your heat! and for those whose product came out lumpy, always remember, hot roux, cold liquid equals lump free product. yes, this is more expensive, and more work than store bought nacho cheese, but is vastly superior. another hit for chef john!!!!!!!!!!
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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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Buffalo Chicken Wing Sauce

Reviewed: Apr. 4, 2013
i really love this sauce. i par-boiled the wings for about 15 min, let them air dry thoroughly, and baked at 375 for about 40 minutes. then dumped them in a bowl of this exquisite sauce and we went to town on them :) we used the franks xtra hot sauce, and added a few dashes of cayenne, because we like things very spicy! served , of course, with homemade blu cheese dressing, carrots, and celery sticks. a feast fit for a king, thanks chef john!!
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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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