Katedutch Recipe Reviews (Pg. 1) - Allrecipes.com (14931097)

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Easy Meatloaf

Reviewed: Aug. 7, 2012
Easy and turned out delicious! I reduced the onion by half, will saute full onion next time as suggested. Used Italian breadcrumbs for flavor, added a dash of garlic powder, and mixed a couple tbsp ketchup into loaf. I actually didn't have prepared mustard on hand, so I used a little bit (about 1 tbsp) of yellow mustard - it tasted AMAZING in the "glaze". BF loved the brown sugar flavor, too.
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Easy Chicken Enchiladas

Reviewed: Aug. 25, 2012
Great recipe! A couple substitutions - used rotisserie chicken, 1/3 fat cream cheese (just a little less than recipe called for, too), and about 3/4 cup salsa and 1/2 can Mexican style Rotel diced tomatoes. I set 1/4 cup of the sauce aside before adding chicken and drizzled it over the enchiladas before sprinkling sargento Mexican cheese blend over the top. Served with sliced avocado, it was a huge hit!!
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Chicken Quesadillas

Reviewed: Aug. 26, 2012
Turned out awesome! Used a quesadilla maker, sautéed the pepper & onion beforehand, and used rotisserie chicken that I had on hand.
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A Good Easy Garlic Chicken

Reviewed: Aug. 28, 2012
Incredibly easy and extremely delicious, I made it with the gravy that Mamajudd suggested (pan drippings, 3T butter, 1.5T cornstrach [her recipe calls for 3T flour], and about a cup of chicken stock). It was a little on the salty side, next time I'll probably just omit salt altogether, otherwise it was perfect. Great for a quick dinner!
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Aug. 29, 2012
I make these all the time and they're always a hit! I even use Tollhouse cookie dough (I purchase the tub) and freeze it for a couple of hours before using (as stated, that step is very important so that the cookie dough doesn't fully bake inside the cupcakes).
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Easy Shepherd's Pie

Reviewed: Oct. 8, 2012
I usually make the BBQ version of this Shepherd's Pie, with 1/2 Sweet Baby Ray's BBQ sauce and 1/2 SBR Sweet Vidalia Onion sauce, opting to use canned corn instead of frozen veggies and omitting the cream cheese (or only using a tbsp)... it's always a hit. This time, however, I followed the directions to a T. The mashed potatoes were amazing, my boyfriend said the gravy gave it a nice "homestyle Sunday dinner" feel (exactly what i was hoping for). The one thing I will change for next time is to use CANNED veggies rather than frozen. I had thawed the veggies, as directed, but they still watered down the gravy quite a bit. Since I was hoping for the super creamy beef gravy taste, I'll try the canned veggies next time. Even still, the dish was great.
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Chicken Cordon Bleu II

Reviewed: Nov. 8, 2012
This recipe is amazing with a few adjustments. I lined a baking dish with tin foil for easy clean up and then combined about 1C Italian bread crumbs with 1 tbsp grapeseed oil and 1 tbsp white cooking wine. I stirred until breadcrumbs were lightly moistened and then covered bottom of baking dish. I then followed the directions for pounding chicken, laid a couple slices of ham (I used my own leftovers rather than deli meat), and used shredded swiss rather than slices (just what I had on hand). I didn't seal with toothpick as it wasn't necessary, just laid on the dish, open end down. I then lightly patted the top of chicken with more grapeseed oil and poured about 1/2C breadcrumbs over the top. I closed up the tinfoil and baked at 350 for 20 minutes. After that time, I opened the tin foil, drizzled a little more oil over the top & baked for another 10 minutes (sprinkled shredded swiss over the top for last 3 minutes). As for the sauce, BEFORE putting chicken in oven, in a saucepan I combined 1C white cooking wine with about 2 tsp seasoned boullion granules over medium heat. I let that heat up, meanwhile combining 1 1/2 C heavy cream with 1 tbsp corn starch in a bowl. I then slowly added the cream mixture to the pot, stirring constantly with a fork. After thickened, I set aside. When meal was just about done, I heat up again over medium and added two large dollops of sour cream, stirring until combined. It was DELICIOUS!
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Ten Minute Enchilada Sauce

Reviewed: Dec. 9, 2012
This is a great base sauce. Following some reviews (and also based on what i had on hand) i came up with the best version for my family. From the get go, I didn't have flour so i substituted 1 tbsp cornstarch. I only had a regular chile powder so i used a dash of that. I used a 15 oz can of tomato sauce and 1 cup water. Then, i had old el paso original taco seasoning so i used 1 heaping tbsp of that along with a dash of cumin and half a tsp crushed jarred garlic. I also used a touch of lime juice and 1/4 cup mini chocolate chips, which gave it a great creamy consistency without a chocolatey flavor (tasted creamy and as if there was a touch of cocoa). I let simmer on lowest heat for about 20 mins before adding a little bit more of the taco seasoning and lime juice. It was incredible.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 20, 2014
These cookies are incredible. As another reviewer suggested, I used 2 full TBSP of vanilla. I used one of the double boxes of vanilla pudding mix. Lastly, I used chocolate chunks and caramel bits. After they came out of the oven, I very lightly garnished with kosher salt. Delicious!
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Japanese Chicken Wings

Reviewed: Jan. 20, 2014
These wings are out of this world! Made them for a football party and everyone raved and asked that I make them for every future party LOL. I oven fried them for about 30 minutes at 350 and then broiled them on high on each side for a few minutes to really crisp them up. I double the sauce to make sure they were really moistened, so I wouldn't have to keep basting them. When they were finished, there was a lot of the sauce remaining in the pan so I feared they would be dripping wet, but it seems the sugar really "latched" onto the wings. The meat fell right off the bone and the skin was extremely flavorful. Can't wait to make them again!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 20, 2014
I made these as the recipe states, except that I dipped the stuffed mushrooms in breadcrumbs and spritzed with butter before cooking. No one was really crazy about the cream cheese stuffing, wondering if maybe this isn't a standard in MA as I've never seen a restaurant style with a cream cheese filling. I will certainly try them again, but possibly add spinach and either bacon or sausage to give it a bit more substance and flavor.
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Marinated Scallops Wrapped in Bacon

Reviewed: Jan. 20, 2014
How does this recipe only have 100 reviews!? These scallops wrapped in bacon are the best I've ever tried. I always fear that scallops will become chewy, but soaking them really did the trick. Same with cooking the bacon beforehand for several minutes. A couple of woman made "I've never precooked the bacon/soaked the scallops" remarks, but the finished product spoke for itself. Flavorful, moist scallops with crispy bacon - YUM. One reviewer made a comment about how over-marinating the scallops gave it a funny taste and 20 minutes was sufficient, but mine marinated for about 90 minutes and it definitely didn't affect the taste. Sidenote: for reference, I used Grade B maple syrup (what I had on hand) and the dijon with chardonnay.
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