LUVMYCAT Recipe Reviews (Pg. 1) - Allrecipes.com (1512744)

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Honey Bran Muffins

Reviewed: Sep. 22, 2011
I have made these muffins many times. I don't care for raisins, but I love chopped dates in cereal, so I use them instead of the raisins in this recipe. These are the best-tasting bran muffins I have ever eaten.
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Cinnamon Sugar Tortilla Delight

Reviewed: Jul. 18, 2011
I have always loved Sopapillas for dessert in Mexican restaurants, so I was thrilled to find this simple recipe. I have a Quesadilla maker, so I spread soft butter from a tub on a flour tortilla, put another tortilla on top, and "smushed" them together to make sure the butter got spread around on both. Then I separated them, sprinkled a generous amount of cinnamon sugar on one, put the other one back on top, and baked my snack in the Quesadilla maker until it was crispy and browned. Then I cut it into six wedges and dipped them in honey. DELICIOUS!
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Chickpea Soup I

Reviewed: Feb. 21, 2009
For some reason, I had quite a few cans of garbanzo beans in my pantry, so I made this last night. I used 2 sweet potatoes, 3 cans of Roasted Garlic chicken broth, 1 can of Fire Roasted diced tomatoes, 1 can of green beans and 1 can of corn. I also added 1/4 tsp of cayenne as another reviewer suggested, plus a 4-oz can of green chiles. It was so good that I ate two bowls of it along with some corn muffins.
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Sauteed Garlic Asparagus

Reviewed: Apr. 13, 2008
This is the best way to cook asparagus if you don't like it mushy. I used 2 Tbsp of butter and 1 Tbsp of olive oil to keep it from burning. Instead of chopped garlic, I used garlic salt, along with lemon pepper and lemon juice. I had some sliced mushrooms, so I sauteed them for a few minutes on medium heat, then added the asparagus, which I had broken in half. I stir-fried it without timing it, and when it was still bright green, I tasted several pieces and they were perfect - tender but still slightly crisp. I am going to be eating more asparagus now that I have found a great way to cook it.
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Sweet Potato Casserole I

Reviewed: Nov. 22, 2007
I made this with less sugar and butter, and it turned out great. I peeled the potatoes, cut them into cubes and boiled them instead of baking them, then added 1/4 cup of melted light butter, 1/4 cup of milk, 1/2 cup of Splenda instead of white sugar, the eggs, vanilla and salt. I omitted the coconut and orange and skipped the topping all together. Instead, I just mixed 1/2 cup of dark brown sugar and the chopped pecans into the potatoes. I didn't even bother with the electric mixer, just mashed the potatoes, added the other ingredients, and stirred it all up with a wooden spoon.
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Sweet Potato Casserole II

Reviewed: Nov. 22, 2007
I couldn't decide whether to use this recipe or the Sweet Potato Casserole I, so I combined the two. I used 1/4 cup of melted light butter, 1/4 cup of milk, 1/2 cup of Splenda instead of white sugar, 1 tsp vanilla extract and 1/2 tsp salt (probably didn't need it) mixed in with the mashed potatoes. I skipped the topping all together and just mixed 1/2 cup of dark brown sugar and the chopped pecans in with the potatoes. It turned out great with much less sugar and butter.
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Hash Brown Quiche

Reviewed: Oct. 23, 2005
I sprayed the bottom of my glass pie dish with olive oil cooking spray and used southwest style hash browns for the crust, and instead of the melted butter, I sprayed the potatoes with butter flavored cooking spray. I used spicy hot pork sausage and sauteed the onions first with both red and green bell pappers. I used taco cheese and 5 eggs but did not increase the amount of milk. I baked it for 25 minutes after adding the filling and it was perfect. It looked pretty too!
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Pesto Lasagna

Reviewed: Oct. 17, 2005
I HAD A BUNCH OF FRESH SPINACH TO USE UP, SO I TRIED THIS RECIPE. I DIDN'T HAVE ANY BASIL PESTO ON HAND, SO I USED CLASSICO SUN-DRIED TOMATO PESTO AND SUN-DRIED TOMATO ALFREDO SAUCE. I SAUTEED THE ONION WITH GARLIC, SLICED MUSHROOMS, SHREDDED CARROTS AND CHOPPED ZUCCHINI WHICH I SEASONED WITH NATURE'S SEASON SALT MIXTURE INSTEAD OF ADDING SALT TO THE CHEESE FILLING. I MIXED THE PARMESAN INTO THE CHEESE FILLING AND LEFT OUT THE NUTMEG BECAUSE I DIDN'T THINK IT WOULD GO WITH THE SUN-DRIED TOMATO SAUCE. I LAID UNCOOKED SPINACH LEAVES ON TOP OF THE VEGGIE FILLING IN EACH LAYER. I HATE COOKING LASAGNA NOODLES, SO I LAID THEM IN THE GLASS BAKING DISH, POURED BOILING WATER OVER THEM AND LET THEM SOAK WHILE I PREPARED THE VEGETABLES AND THE CHEESE FILLING. I USED A 16-OZ JAR OF ALFREDO SAUCE AND POURED ABOUT HALF OF IT INTO THE DISH BEFORE I PUT IN THE FIRST LAYER OF NOODLES, AND THEY COOKED JUST FINE IN THE SAUCE. THIS IS THE FIRST VEGGIE LASAGNA I HAVE EVER MADE AND IT TURNED OUT GREAT!
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Rosemary Turkey Meatloaf

Reviewed: Aug. 1, 2005
I DECIDED TO TRY THIS IN SPITE OF THE NEGATIVE REVIEWS AND I'M GLAD I DID. I USED A 20-OUNCE PACKAGE OF GROUND TURKEY, 1 CUP OF ITALIAN BREAD CRUMBS, DRIED MINCED ONION, DICED GREEN BELL PEPPER, AND SOME GRATED CARROTS THAT I HAD LEFT OVER FROM A STIR FRY RECIPE. I LEFT OUT THE MILK, CUT THE VINEGAR TO 1/4 CUP, CUT THE SALT AND PEPPER TO 1/2 TSP EACH, AND USED 1 TSP OF DRIED ROSEMARY. I REPLACED THE MILK WITH SOME RAGU SAUCE, JUST ENOUGH TO MOISTEN THE MEAT MIXTURE. THEN I BAKED THE LOAF AT 400 DEGREES F0R AN HOUR, SPREAD MORE RAGU SAUCE OVER THE TOP AND BAKED IT ANOTHER 10 MINUTES. IT TURNED OUT GREAT.
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To Die For Blueberry Muffins

Reviewed: Jul. 26, 2005
I MADE THESE YESTERDAY, AND THEY ARE JUST AS GOOD AS THE ONES I HAVE BEEN BUYING FROM THE SUPERMARKET BAKERY. I ADDED 1 TSP VANILLA, 1 TSP CINNAMON, AND SOME GRATED LEMON PEEL. I SKIPPED THE CRUMB TOPPPING AND JUST SPRINKLED SOME SUGAR ON TOP. THEY PUFFED UP NICE AND HIGH AND LOOKED BEAUTIFUL. I WILL DEFINITELY MAKE THEM AGAIN.
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Chicken Piccata II

Reviewed: Jul. 2, 2005
I DIDN'T LIKE THIS WHEN I FIRST MADE IT, BUT IT WAS MUCH BETTER WHEN I DOCTORED UP THE LEFTOVERS. I SCRAPED THE BREADING OFF THE CHICKEN, CUT IT IN INTO SMALL CHUNKS, SEASONED IT WITH LEMON PEPPER AND GARLIC SALT, AND SAUTEED IT AGAIN IN BUTTER AND OLIVE OIL WITH CHOPPED ONION, CHOPPED RED BELL PEPPER, AND SLICED MUSHROOMS. WHEN I MADE THE SAUCE THE FIRST TIME, I MIXED A CAN OF ITALIAN SEASONED CHICKEN BROTH WITH 3 TBSP OF LEMON JUICE, 1/2 CUP OF WHITE WINE, MINCED GARLIC AND CAPERS. I ADDED ARTICHOKE HEARTS THE LAST TEN MINUTES. THIS WAS GREAT OVER BOWTIE PASTA. MUCH BETTER THE SECOND TIME.
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Chicken or Turkey Tetrazzini Deluxe

Reviewed: Jan. 3, 2005
I thought this was very tasty. I halved the recipe and left out the water. I used canned mushrooms, red bell pepper, and frozen broccoli florets instead of peas. I also added celery and black olives. I used a whole can of chicken broth because I didn't want to waste half of it, and I added a cup of milk. I didn't have any cooking sherry, so I used 2 tbsp of white wine. I also read several other recipes and added 1/4 tsp of dry mustard and 1/2 tsp of poultry seasoning, along with some Nature's Seasoning which is a blend of salt, pepper and other spices. I used 2 cups of cheddar cheese, and I mixed the parmesan cheese and paprika into the sauce instead of sprinkling it on top. It was very colorful!
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Pan-Fried Asparagus

Reviewed: Oct. 18, 2004
I have not eaten asparagus in years, but it was on sale today, so I bought a package and tried this recipe for dinner tonight. After reading the reviews, I made some of the changes that were suggested and it turned out so good that I wish I had made double the amount! First I melted just 2 Tbsp of butter, then added sliced mushrooms and cooked them for a few minutes before adding the asparagus so it wouldn't get overcooked because I like it crisp. Then I drizzled just a little olive oil over the vegetables. I substituted garlic salt for the coarse salt and garlic cloves because so many people said this was too salty and/or the garlic burned. I also used lemon pepper instead of regular black pepper and sprinkled a little lemon juice over the vegetables while they were cooking. After I took them out of the pan, I sprinkled fresh parmesan cheese over them. This was the best asparagus I have ever eaten!
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Burgundy Pork Tenderloin

Reviewed: Feb. 12, 2004
I WONDER IF THIS WOULDN'T WORK BETTER IN A CROCKPOT. I HAVE NEVER HAD ANY PROBLEM WITH PORK COOKED THAT WAY. IT IS ALWAYS VERY TENDER AND JUST FALLS APART.
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Swiss Steak Stew

Reviewed: Jan. 15, 2004
THIS IS MUCH BETTER THAN PLAIN OLD BEEF STEW. I ADD GARLIC, CARROTS, AND CANNED MUSHROOMS. I USE FROZEN CORN AND ADD FROZEN GREEN BEANS AT THE SAME TIME. I AM MAKING RIGHT NOW FOR THE SECOND TIME.
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Mom's Mustard Style Potato Salad

Reviewed: Jun. 7, 2003
THIS IS THE BEST POTATO SALAD I HAVE EVER TASTED. I MADE IT WITH YUKON GOLD POTATOES AND DID NOT MASH THEM. I USED GREEN ONIONS AND DIJON MUSTARD. I OMITTED THE PIMENTOS. ALSO, I USED EXTRA PICKLE RELISH, MUSTARD AND MAYO AFTER READING THE OTHER REVIEWS.
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