Catrina C Recipe Reviews (Pg. 1) - (15020599)

cook's profile

Catrina C



View All Reviews Learn more

Scott's Savory BBQ Sauce

Reviewed: Oct. 18, 2012
Just made this, and based on the other reviews, cut back on the vinegar by 1/4 cup. Still, I found it watery and acidy from too much vinegar. So like that, it was a 3 star recipe for me. I added a tablespoon of cornstartch to thicken, a small can of tomato paste, and 1-2 teaspoons of liquid smoke and HOLY HALLELUJAH! 5 stars.
Was this review helpful? [ YES ]
2 users found this review helpful

Oatmeal Carmelitas

Reviewed: Feb. 18, 2013
I can usually tell if I have a winner when I taste the dough, I can eat it like cookies. :) I was disappointed by this dough however, it seemed unspectacular and buttery. Still, it looked fantastic and gooey and bubbly when I pulled it out of the oven (it took about 10 minutes longer than quoted to get golden) and I took the advice of several reviewers and let it cool before cutting. I had a bite then, and thought it was ok. Fast forward 7 hours-it's now past bedtime, everyone's asleep, and the flavors have had a chance to meld. I cut another sliver and another and another and honestly, I think I've eaten half the dang pan, they're so good.
Was this review helpful? [ YES ]
0 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Jan. 1, 2012
Oh. My. Gosh. First time making risotto, and it was easy and amazing. Time consuming, but amazing.
Was this review helpful? [ YES ]
2 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jun. 14, 2013
To the person who wouldn't make this recipe because of its unhealful qualities, you missed out, sister! You don't have to eat this for breakfast, lunch and dinner, you know. It was Ahhhhhhmazing. Based on Naples review about quantity, I changed the servings to 6 but kept it in the same 8"x8" pan, baking until bubbly and golden, about 60 mins. I stuck to the recipe, using coarse sugar for the top. Seriously, it was in the oven in minutes, and nothing short of fabulous when it came out. HOWEVER! The next time I make it, I will cut back on the butter and sugar by 1/3, for personal preference only, I just felt that it didn't have to be as sweet as it was...didn't stop me from eating half the pan, though! This recipe will not disappoint!
Was this review helpful? [ YES ]
2 users found this review helpful

Coconut Cream Cake I

Reviewed: Dec. 4, 2011
This cake is phenomenal. I made it for my mom's 70th birthday party, and I honestly couldn't believe how easy it was. I set aside about 7 hours to make 2 elaborate cakes, and started with this one. When I got into making it, I couldn't believe that it involved only a couple of simple steps-and half the time that I imagined! But this cake almost didn't happen: I was so excited when I first read the reviews and decided to use this recipe. It wasn't until making my shopping list, that I noticed that it was made from a box cake. I came very close to scrapping this recipe. I needed a made-from-scratch-show-stopper for this important occasion, one that presented as well as it tasted. It was the reviews that swayed me back to trying it...and boy am I glad I did. Coconut lovers adored it, mild coconut eaters asked for seconds, and everyone who took a bite raved about it. I agree that it has the consistency of a tres leches cake. I also agreee that it should be made a day in advance, so the glaze flavors have adequate time to be absorbed into the cake, and set. In my opinion, it is best served cold. I made the cake exactly as per the recipe, down the the coconut cream/evaporated milk combo. While the sweetness suited me just fine, someone with a lessor sweet tooth might want to use the coconut milk/evaporated milk combo that someone mentioned in their review earlier. However, like I said, too many people wanted the recipe for me to change one thing!
Was this review helpful? [ YES ]
12 users found this review helpful

Crunchy Baked French Toast

Reviewed: Jan. 5, 2015
I apologize in advance, but I'm not going to rate this recipe (since I haven't made it yet), but instead make a note: A local restaurant near our house makes Cap'n Crunch french toast...and it is AMAZING! I'll try this recipe using crushed Cap'n Crunch cereal but will pan fry it instead. Based on the taste and crispiness of the one I ate, I could tell it was fried. Okay not healthy, but Mmmmmmmmmmmmmmmm....
Was this review helpful? [ YES ]
0 users found this review helpful

Sweet Restaurant Slaw

Reviewed: May 18, 2013
Okay...yum. I rarely rate recipes, and to do so now for, of all things, cole slaw? Mostly, cole slaw is just there, like a dish of white rice, or a bowl of oatmeal. But THIS cole slaw was really, really good. I sliced my own cabbage, and found that doubling the dressing recipe was the perfect amount for one entire head of cabbage. Do yourself a favor: halve the sugar then taste it. You can always add the other half of the sugar if it's not sweet enough for you, but I found that is was perfect with half the sugar, couldn't imagine it any sweeter, and I like it sweet.
Was this review helpful? [ YES ]
1 user found this review helpful

Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze

Reviewed: Apr. 27, 2015
This is not your daughter's cake. No triple-threat chocolate, caramel, salted, nouveau let-it-sit-for-a-day-so-the-flavor a-can-blend cake here. This is simply a fabulous old-school cake, with the perfect moistness and density of a pound-cake-gone-right. This is the type of cake my mother would have presented on our birthdays, or served to company on a Sunday afternoon: simple in its elegance, with understated decadence. It doesn't need bells and whistles to draw attention to itself, the texture, density and flavor do all of the talking. That said, mine needed about 12 minutes longer cooking time, so keep that in mind for your particular oven and bundt pan. The top looked done, but my cake tester said it was still wet, so testing is essential. Lastly, if anyone has ideas of serving the cake without the icing, or not using lemon zest in their icing, stop right there and choose a different recipe. The icing takes it over the top. Serve with a scoop of vanilla ice cream and you'll have them eating at your feet.
Was this review helpful? [ YES ]
9 users found this review helpful

Asian Coconut Rice

Reviewed: May 16, 2012
For those of you who get brown or burned bottoms: your heat is too high. I have a gast stove, and even on its lowest flame rice will burn. I have to take a burner stand from an unused burner and put it on TOP of the burner I'm using, to keep it to a low low simmer. Be careful though not to overturn the pot! My rice turns out perfectly. One word of caution regarding Chef Joy's finger method of measuring liquids for rice: that method can only work on the same size saucepan that she's using-which she doesn't mention. If you use a larger or smaller size, the water level will obviously change.
Was this review helpful? [ YES ]
13 users found this review helpful

Creme Brulee French Toast

Reviewed: Feb. 8, 2015
Call me Sherlock. I just made this for my family, and contrary to most reviews, mine turned out dry on the top. It didn't totally ruin the dish though, after baking, I flipped each piece over in the pan so the tops were moist--and the flavor was wonderful. The important thing is that it made me realize why there were so many varying degrees of success with this recipe: It's not that there are too many eggs or too much milk or anything faulty with the recipe. It's the bread. I'm reading that some have used pre-sliced sourdough--I know the bread, and it's MAYBE 1/2" thick. The bread/liquid ratio is off, leaving a soggy, soupy mess. Others are using roughly 1 to 1-1/4" slices with great success. Me? I LOVE big, fat slices of French bread for my French toast, so I cut my slices at least 2" thick, making the bread to liquid ratio off again, only in the opposite direction. Mine was dry. To make matters worse, I had company for the weekend and wanted to make sure that I had enough French toast to serve for breakfast, so I squished and squeezed and pushed and pinched every slice of an entire loaf of bread into my 9"x13"--until I thought it was going to spring up and hit me in the face. Rookie move! I should have known better, but after enjoying the beautiful flavor of the dish, I know now that I can have my 2" giant slices, I just need to adjust the liquids to accommodate that preference. I may have to make it 2 mo
Was this review helpful? [ YES ]
7 users found this review helpful

Subscribe Today!

In Season

Sweet Summer Desserts
Sweet Summer Desserts

Summertime is all the sweeter with light desserts that satisfy without weighing you down.

Let's Make Zucchini Bread
Let's Make Zucchini Bread

Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States