Kathryn Recipe Reviews (Pg. 1) - Allrecipes.com (16572343)

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Sauteed Apples

Reviewed: Apr. 28, 2013
Loved it - added it to the top of pancakes. Next time I will increase amount of "liquid" of the apples and omit syrup on pancakes.
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Dec. 25, 2012
Scaled down for 6 people = 3 lbs of potatoes. Had lots of left overs. Easy recipe, great flavor but felt guilty about eating due to amount of butter. Keeping the recipe for a "once in awhile" mashed potato treat.
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Chef John's Macaroni and Cheese

Reviewed: Dec. 25, 2012
Used a 5 year aged sharp cheddar from Wisconsin. Was a little too overpowering for my taste but I am not much of a "sharp" cheese fan. Panko and cheese topping was the best. Going to try other recipes before I come back to this one.
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French Toast Casserole

Reviewed: May 13, 2012
I used fresh french bread loaf, 16 oz (I doubled the recipe.) I cut up into cubes and let them sit out for about an hour to dry out a bit. I then soaked for about 10 minutes prior to putting in the oven. It was very tasty but the texture really varied. Some bites were very soaked, much like bread pudding and then other bites were more crispy.
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Amish Breakfast Casserole

Reviewed: May 13, 2012
Excellent, just the way it was! So easy to make.
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Marinated Flank Steak

Reviewed: Apr. 8, 2012
Awesome recipe! Definitely making this again and I am sure it will be even better the second time when I include all the ingredients. I was feeling very lazy when preparing this so I omitted the minced garlic cloves and I also forgot to buy the lemon at the store. Without the lemon and garlic it was amazing and so I can't wait to try it again with those two ingredients. I marinaded it for 24 hours and then my husband grilled it for 8 minutes per side and it was incredible. Served in corn tortillas with all the fixins and a side of steamed cauliflower and broccoli (trying to bring some healthy stuff to our table.)
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White Chocolate Fruit Tart

Reviewed: Mar. 16, 2012
After reading in the reviews that the crust either puffed up or was too hard this is what I did/suggest. 1. Poke holes in the bottom of the crust with a fork, like you would a shortbread cookie, to prevent puffing. 2. LIGHTLY pack down the crust in the base of the pan using the bottom of a flat surface such as a measuring cup. The more compact/dense your crust the tougher it will be after baking. 3. If you want to use fresh fruit or other fruit than what is suggested in the recipe but are afraid of the cost, keep in mind when laying out your design that you will need the most of one type of fruit for the outer edge. You can get away with smaller quantities of a type of fruit for the inner parts. For example, when I was at the store the strawberries and kiwi were cheap but blueberries were expensive. Therefore, I loaded the exterior of my design up with strawberries and kiwi and saved the blueberries for the center. I also used the canned stuff from the recipe and I felt funny mixing fresh and canned but it sure did taste and look great.
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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 8, 2012
I bought a 3 lb pot roast (there are only two of us) but I kept all the other ingredients in the same quantity. I seared my meat first in a cast iron skillet. I then cooked in the crock pot on high for 4 hours, then added baby carrots and small heirloom potatoes, and cooked on low for another hour. I was worried I overcooked the meat but it turned out fine and the veggies were perfect.
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Shepherd's Pie VI

Reviewed: Feb. 29, 2012
I recommend using a cheddar that does not have that orange/yellow dye added to it. The white/natural cheddar cheese on top of the mashed potatoes and mixed in looks much more elegant than globs of that orange stuff! I love Kerrygold and WSU Cougar Gold. I cooked the carrots and potatoes in the same pot. My carrots were on the smaller side - next time I will use larger carrots or increase the number. I used a food processor to mash up my carrots and an immersion blender for the potatoes. (Unnecessary, but I recently got married and have all these new toys.) Per some other recommendations I added a can of peas and carrots to the meat (after it was cooked.) Will do this next time but will rinse the veggies first - I think it added a sweetness to the pie which was good but different than what I am used to. I also added two cloves of garlic, minced, and salt to the potatoes just before mashing.
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Quick and Easy Chicken Noodle Soup

Reviewed: Feb. 24, 2012
I am so proud of myself! Something my dad served me when I was little and sick, from a can, I can now make from scratch and it rocks! So easy too! I had to make adjustments based on what I had at home. (Used 1 cup home made chicken stock instead of vegi broth, no celery, and used whole wheat noodles.) I also sauteed the carrots at the beginning with the onion and reserved my cooked noodles and cooked chicken breast and added that at the very end. However, my noodles were a little mushy and so next time I will just add the dry noodles to the broth at end as the recipe says to do! (I think I was following one of the reviews and it didn't work for me.)
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Sugar Snap Peas

Reviewed: Feb. 21, 2012
I buy fresh sugar snap peas just to have something to snack on in the fridge. Love that I now have a recipe that will turn my snack into a great side dish! Only modification I had to make was using dry thyme instead of fresh. Tasted great!
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4 users found this review helpful

Lentil Soup with Lemon

Reviewed: Jan. 3, 2012
Great tasting and so fast to prepare! Next time I will double the recipe so we have leftovers. I served it with a side salad and put a scoop of brown rice in the bottom of the soup bowl. The rice gave an extra nice texture to the lentil soup. However, this soup really is 5 star stand alone.
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Yummy Sweet Potato Casserole

Reviewed: Nov. 21, 2011
Awesome dish! I did not alter a thing....very tasty.
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Chicken Pot Pie IX

Reviewed: Mar. 3, 2011
I am giving this 5 stars even though I messed up big time and also injured myself in the making of this dish. Let me share my mistakes so it makes everyone else feel better about themselves. :) 1. As others suggested I mixed about half the gravy with the filling and then put the combo into the pie shell. Next I put the top pie shell on and seal it up. I put it in the oven and then realized the other half of the gravy was still sitting on the stove top! I was worried since folks commented about dryness...this would be very dry. 2. Instead of deconstructing the shell I thought I would just top the pot pie slices with the gravy....sort of like a dollop of whip cream on a pie. I needed to reheat the gravy once the pot pie was out of the oven. It began to boil fast (here is where the dummy in me came out) and I took a spoon and got a helping of that gravy. Instead of dolloping the pot pie slice I put it in my mouth to taste it. Um, didn't I say it was boiling? Burnt the roof of my mouth and it still feels sensitive today. Regardless of these mistakes the pie was flavorful and despite missing half the gravy inside we thought it was great. (and less fatty) Even with a burnt mouth this was very tasty. I did use a rotisserie chicken from the store, potatoes instead of celery, and garlic powder instead of celery seed. I can't wait to make it again, minus the mishaps.
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