CatherineCooks Recipe Reviews (Pg. 1) - Allrecipes.com (16822691)

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Steelhead Trout Bake with Dijon Mustard

Reviewed: Mar. 12, 2015
This was really delicious! The mustard was key. We get a lot of steelhead because both my son and my husband love to fish for them. We'll be using this delectable, simple recipe many more times! Thank you very much.
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Fast and Easy Creamed Spinach

Reviewed: Mar. 12, 2015
I was getting ready to roast some steelhead filets and, though we love steelhead, we eat a lot of it because my husband and my son are avid fishermen. I wanted something to jazz it up, popped onto AllRecipes and found Steelhead Trout Bake with Dijon Mustard. After I mixed up the sauce and tasted it, I knew it would be delicious and so I decided I needed something to jazz up the plain salt-and-pepper, butter-and-vinegar spinach I had planned as a side dish. Once I had the steelhead in the oven, I found this recipe and slammed it together--didn't measure anything, just pan-roasted the spinach 'til cooked and dry, boiled down the cream, dumped in the spices. I think I got more onion and more nutmeg in than the recipe called for--and it was magnificent! WOW! We had a great meal of well-seasoned, delicious food. It was only after I came back to leave a review that I realized that there was supposed to be Parmigiano Reggiano in it too. Guess now I'll have to make it again! Thank you so much. I love this site.
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Squasage (Sausage-stuffed Squash)

Reviewed: Jan. 15, 2015
This recipe arrived in my e-mail and I immediately wanted to make it. I didn't have acorn squash but had a couple nice small butternuts. No sausage but some fresh ground pork. No sour cream but some fresh buttermilk. I microwaved the squash and wrapped it in foil to finish cooking. Cooked the pork and seasoned it with salt, pepper, garlic and sage. I had only a couple stalks of celery, which was only about half what the recipe needed, but I had lots of baby bellas, so my recipe had half the celery and twice the mushrooms. I added an extra egg to accommodate the more liquid buttermilk. There wasn't as much room in the butternut halves as there would have been in the acorn ones, so I just heaped up the sausage mixture. Got it all put together and could already tell it would be not just good, but great, and it was. Such a delicious combination of flavors! The fresh, delicious squash played off the richness of the pork and vegetables. It's always a joy to find something reasonably healthy that we will want to eat again. Really good food.
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Apple Squares

Reviewed: Nov. 19, 2014
This is a good recipe. I made it one day, 1 1/2 times the recipe in a 9 x 13" pan. I backed the sugar up by about a third and halved the topping, all based on other people's reviews. The result was good enough that we wanted more but seemed to be missing something, so I made another batch. One and a half times the recipe in a 9" x 13" pan, with full bore sugar. I used Honeycrisp apples, four of them, but otherwise followed the recipe, including the entire amount for the topping. SUCH good food! Lots of classic flavors here, especially when you put a square of it in a bowl and pour some cream in beside it. Sometimes you just need all the sugar. Thank you.
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Out of this World Turkey Brine

Reviewed: Mar. 20, 2014
Please make sure that whatever you are using is FOOD GRADE! Coolers are made to hold ice and insulate: they were never meant to come into actual contact with food. Ditto for buckets and refrigerator storage drawers and more. Manufacturers are required to use a higher grade of plastic--and to AVOID using certain chemicals--when what they are making is expected to come into contact with food. Long exposure time, the variable temperatures and the acidic nature of some of the ingredients all are potential contributors to leaching of chemicals from the vessel to the turkey. Hey, protect your beautiful life and your beautiful health. Make sure you have a food safe vessel and BRINE ON!
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Megan's Granola

Reviewed: Mar. 10, 2014
This granola is first rate! I just made it for the first time and it's really delicious. The only changes I made were to use pumpkin seeds, chopped, instead of sunflower seeds (had pumpkin seeds on hand) and to use coconut oil instead of veg oil (healthier, in my opinion). 325 degrees F was the perfect temperature, but after I stirred it for the first time at 10 minutes, per the recipe, it really got cooking and required stirring every 3 minutes or so, which I was happy to do. I baked it for a total of 27 minutes because I wanted some toastiness in the nuts and no raw taste in the oats. It worked out wonderfully. I can't wait to bag some up and deliver it to my mom and my kids because I think they will love it. I love it. GREAT on plain Greek yogurt with a few raspberries sprinkled over, even though it was still warm from the oven (no patience in this house, alas). Oh, I did not add the raisins as some of my peeps don't like them and we'll probably all be eating the granola over yogurt with berries. Thank you so much for your efforts in developing and sharing this recipe.
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Kathy's Award Winning Barbeque Sauce

Reviewed: Feb. 6, 2014
Some of the ingredients contribute some salt, but not nearly enough to carry a large quantity of condiment like this. I started with 1/2 teaspoon--you don't need to slam it with salt like food manufacturers do--and go from there according to your tastes. The other thing I knew would be missing before I even put in all the ingredients was TOMATO. Luxe it up with tomato PASTE, same quantity as juice called for. I added some rosé vinegar because I like vinegar in barbeque sauce. I dialed down the cayenne because I share the table with two of the younger set (6 and 7 years old). Everything else is perfect. Oh, I added a whole big onion to a double batch. We like onion. Very great savory sauce. Thank you for sharing.
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Fluffy Pancakes

Reviewed: Jan. 11, 2014
Good pancakes. Don't ever "whisk pancake dough until lumps are gone." Recipe for tough pancakes. Make a well in the dry ingredients and fold in the wet ones. There will be a few lumps. Leave 'em alone. These pancakes have a good flavor that belies the simple ingredient list. Can't decide if that's due to the fact that I cooked them in a little butter or if it's just a good recipe. Thank you either way.
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Barbie's Tuna Salad

Reviewed: Nov. 13, 2013
I made this with trepidation. I like to cook, but usually steer clear of recipes with too much tarting up. This one has lots of additions but still features the tuna as the star. It's delicious. I made it just as it's written except no sweet relish. Never touch the stuff. Minced some bread-and-butter pickles that were made with hot chiles. Also upped the minced dried onion to a tablespoon (in a triple batch) because 1/8 of a teaspoon, even of a dried condiment, is not worth taking the jar down from the pantry. And onions are always welcome and are often the backbone of tuna salad. But I practiced restraint because I had a feeling about this recipe. I made my own curry powder from a recipe by Alton Brown. Curry powder was the only thing I did not have to complete the ingredient list for this recipe, and I'm glad I didn't and was forced to make my own (I did have all the ingredients for that). I keep going to the little container of my newly made curry powder and sniffing. It's aromatic and wonderful. The tuna is truly great. The tuna flavor is front and center, but the Parmesan and the pickles and all the great spices round it out and fill it out. My husband just ate a mound of it inside half a Delicata squash, freshly picked and roasted. Thank you for this recipe.
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Hot Corn

Reviewed: Oct. 11, 2013
Used frozen corn because it's better than watery canned. Steamed it until the frost was off. Set the butter and 1 pkg. of cream cheese atop until they melted. Used the full cup of butter because corn and butter were made in heaven for each other. Left the milk out: cream cheese was creamy enough. Added salt and pepper as the frozen corn had none. Chopped a few slices of jalapeno from a jar. Used the full 2 cups of sharp cheddar. One pan. No fuss. Result was pretty good. Will eat some more in a day or so. If I ever make it again, will cut the butter in half at least. Too much of a good thing.
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Cucumber Salad With Thai Sweet Chili Vinaigrette

Reviewed: Sep. 7, 2013
This is really good! Thank you.
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Blonde Brownies I

Reviewed: Apr. 5, 2013
These are a lot like the Brown Sugar Chews I made as a teenager for harvest crews. I cut the brown sugar by 1/4 C. (I doubled the batch). I also just used 1 T. of vanilla, even though doubling would have called for 2 T. WAY to much. Wasteful. Stirred the chocolate chips into the batter. Didn't have nuts (hey, it's the middle of the night and I live on a farm). These were chewy and delicious. We liked them very much. Thank you for your recipe.
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Quick Spaghetti Sauce

Reviewed: Jan. 31, 2013
This was good with additional tweaks: 1/2 t. hot pepper flakes, 1 T. sugar, 1 t. salt and some drying-up shredded Parmesan. Served it cooked onto al dente angel hair pasta and it was good! Looking forward to tasting it tomorrow 'cause I'm sure it'll be even better! I prefer the fresher taste of this sauce to any cooked, canned or jarred sauce. THANK YOU!
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Toddler Muffins

Reviewed: Jan. 12, 2013
Delicious! I added more spice because I always wish for more; added about 1/3 more of same spice. Only had 1 banana so I added a little buttermilk to maintain the moistness of the original recipe. Used pureed pumpkin instead of squash. Otherwise exactly as written. Love them! Husband loves them! Five-year-old grandson LOVES them! Nice idea to make them mini and freeze. I love hearing from people on how they do things. Enriches my own life! THANK YOU for this recipe!
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Mexican Bean Salad

Reviewed: Aug. 9, 2012
This is a wonderful recipe to make exactly as directed or to add or delete your own touches. I love it because it is so healthy AND delicious! The second time I made it, I thought I remembered what to get for ingredients and came home with kidney beans, black beans and garbanzo beans. That was good too. I work 12-hour days in a very intense line of work where I'm not free to take a real break or a lunch, and I can't leave the site at all. So if I don't bring at least one good thing to eat on the run, it can be a pretty sad day. This stuff brightens any day that it comes with me. I try not to make it too often because I don't want my enjoyment of it to dim. My doctor wants me to eat more olive oil and avocados to increase my levels of good HDL cholesterol, so I don't worry about changing the recipe. Perfect as is! Thank you very much for sharing.
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Oven-Fried Pork Chops

Reviewed: Aug. 5, 2012
I came across this recipe mid-afternoon on a Sunday. I had already micro-sliced some cabbage, tossed it with salt and had it draining for the addition of the vinegar, sugar, pepper and cream. Pork chops sounded like the perfect entree with the sweet creamy cabbage, so I sent my husband to the store for the chops while I mixed up the dip (out of milk, used cream), rolled the cornbread stuffing mix fine and added garlic, sage, thyme and pepper. My husband came back with six 1-inch-thick chops, so I used them all. The dip and the crumbs were more than enough--I sprinkled all the crumbs I had left over the chops before I put them in the hot oven. I had to reduce the oven temp and bake them longer because of the thickness, but OH MY OH MY were these good! I always use a meat thermometer to make sure I get things done right and these were no exception. Thank you very much, RachelHacker! Perfect Sunday dinner after a VERY hectic week and prior to another one!!!
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Janet's Rich Banana Bread

Reviewed: Aug. 2, 2012
I gave 3 stars for just average. Banana bread is a quick bread, not a cake. I was disappointed with the very thing others seem to like about this recipe: it yields a bread with a find, tender crumb and not much flavor. I like banana bread that has a robust, buttery crumb, a sweet crunchy crust and LOTS of banana flavor. About 25 years ago, a co-worker named Mary Fisher gave me a recipe for banana bread that yielded just such a product. I made it regularly for my family and others for years, long after Mary Fisher and her husband had moved away from our town to parts unknown. I never shared that banana bread without receiving avid compliments and requests for the recipe. Then one day when my daughter was making a batch of it, the recipe, still on the scrap of lined yellow paper that Mary Fisher had written it on, disappeared off the counter. We looked and searched, to no avail. I have spent the intervening years trying and discarding banana bread recipes (ok, not every minute of those years. Just when we wanted some delicious, buttery, banana-sweet quick bread). What I wouldn't give for another copy of that recipe. Are you out there, Mary Fisher?
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Calico Bean Casserole

Reviewed: Jul. 18, 2012
I've eaten variations of this dish countless times at barbeques, etc., but I'd never made it before. I had a bunch of people expected for a very informal, quick dinner and this seemed a good entree. I doubled the recipe and put in a full pound of bacon, cooked crisp and drained. I used kidney beans, great northern beans and canned baked beans. Lean ground beef. The vinegar and dry mustard were indispensable, in my opinion: they provide the tang. I added some chopped garlic to the chopped onions; garlic can play a wonderful starring role, but it also does amazing things in a supporting role. Didn't put much in. Also added a little ground cloves, not enough to recognize, just enough to add the deep complexity cloves has. I used white sugar and molasses as I was out of brown sugar, but only about 1/3 C. for the whole double batch. If I added 1 1/2 C. of sugar to this, I could have just sliced it, added a dollop of whipped cream and served it for dessert. Don't understand the taste for overwhelming sweetness in main dishes. Anyway, it was fantastic: meaty, thick, tangy and DELICIOUS! Thank you for the recipe.
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Grilled Asparagus Salad

Reviewed: Jun. 15, 2012
I know it's boring to read the same thing over and over, but THANK YOU for this recipe. I applied a few readers' ideas but the asparagus, the spinach, the olive oil and the lemon juice are the backbone of this dish. I minced a fat garlic clove and added it to the olive oil/lemon juice marinade and sent a drift of very finely ground black pepper over it, too. Sprinkle of salt. I chopped a fresh cooked chicken breast and cooked a handful of mini penne, rinsed it and spilled it in the sink while draining it. Saved less than half for the salad. Rest went down the disposal. *sniff* Sliced a handful of grape tomatoes and yellow cherry tomatoes and tossed them in. Another drift of fine black pepper. Oh my! Mouthfuls of flavoral and textural bliss! I would have paired this with a nice pinot gris or chardonnay, but all I had was my fave shiraz. Salad stood up amazingly well to the robust wine. Only quibble: you say this recipe feed six; if my husband and I had had company, they'd have gone hungry. Yes, we ate it all. :/
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Dark Chocolate Cake II

Reviewed: May 19, 2012
Yes, for what it is, this is a 5-Star recipe--but it's not a one-bowl recipe! I'm surprised that no one knows the purpose of the vinegar. It's to sour the milk. You put the vinegar in a glass measuring cup and then fill with milk to to the 1 cup line. Then wait 15 to 25 minutes until the milk shows signs of souring (curdling). This is a time-honored method of inexpensively adding flavor and richness to baked goods. Buttermilk can't match it. I remember years ago, learning to cook in my mother's kitchen and scoffing at her old-timey farm-raised ideas. I used buttermilk instead of soured milk in my dad's favorite Coconut Raisin Cookies and had to listen to him tell how I just couldn't match my mom for making good cookies. I went right back to the sour milk! The Farm Journal Test Kitchens supported my findings, too. The other item I would mention is DON'T FORGET THE VANILLA! No chocolate cake is ever complete without vanilla. Yes, the coffee (I use espresso) brings out the rich, deep flavor notes of the chocolate, but the vanilla highlights the "flowery," sweet notes. To achieve the full depth and range of chocolate flavor, you need the vanilla. Then, when you smother this complex, delicious cake with a sweet frosting, you will have a truly complete chocolate experience. I chop this cake into serving-sized cubes and freeze them in squares of plastic wrap. Perfect treats at a moment's notice! Thank you for this recipe.
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