Kathy Stuart Dobson Recipe Reviews (Pg. 1) - Allrecipes.com (18063649)

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Kathy Stuart Dobson

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Braised Corned Beef Brisket

Reviewed: Apr. 8, 2014
This was really delicious. I used brown ale instead of water, about half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared it all of the 'fat cap' after browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next time I will rinse the brisket first, it was a little too salty. It was really really good, this is a keeper!
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Bourbon-Glazed Ham

Reviewed: Sep. 17, 2013
I made this as written the first time, except I used a bone-in ham & didn't add the pineapple rings on the outside nor the water, but I used a disposible tin pan so I didn't need water & didn't want to dilute the sauce. The 2nd time I added spicy brown mustard- made it during the holidays & we had leftovers plus incredible ham & cheese sandwiches on crusty Italian bread for several days. Each time I used a pre-cooked [smoked] ham so I only heated at 20 minutes/lb. at 325 degrees and it came out perfect & juicy [didn't want overcooked dried out ham!] Bonus: both times got a meaty bone for home made pea soup later in the week!
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Vichyssoise

Reviewed: Aug. 5, 2010
This was very good, we enjoyed it!
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Tarragon Lover's Scallops

Reviewed: Jan. 25, 2010
We loved this, had to use dried tarragon but it was delicious.
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Spinach Casserole

Reviewed: Mar. 31, 2009
My friends & I loved this. After making it according to the directions the first time, it was a little bland, so I modified it: cook 1/3 lb. cubed bacon, drain grease; zap cream cheese 6 min. on defrost in casserole; add well drained spinach & cream mushroom soup to cream cheese & mix with a shortening creamer or wire style potato masher; add 4 [pepper mill] twists of black pepper, a couple of shakes of onion powder & 4 shakes of Mrs. Dash Table Blend; fold in a small drained can mushrooms, 1/2 of the fried onions, 1 heaping Tablespoon jarred minced garlic, & the bacon; top with a thin sliced layer of any cheese you like [I used american & swiss because that's what I had] & top cheese with remaining fried onions. Bake as directed. Rave reviews!
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3 users found this review helpful

Maggie's Clams Casino

Reviewed: Feb. 4, 2009
This is the proper way to make Clams Casino. Even though there was extra hot bubbly butter spilling out, that's especially yummy [as a once in a while treat] to soak up with crunchy french or italian bread or bread sticks. [I use more garlic, too.]
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Grilled Cheese and Bacon Potatoes

Reviewed: Dec. 3, 2008
I followed other reviewers & my suggestions -thanks! Doubled heavy duty foil cut large enough to enfold each large potato & gave each foil square a hit of butter-flavored cooking spray. Sliced large potatos not quite through, drizzed a bit of EV olive oil, with finger over opening-a splash of white wine, sprinkled into each slit & exterior of potato w/garlic powder, seasoned salt, milled pepper, basil, stuffed each slit w/thin sliced red onion, sprinkled all w/real shredded cheddar cheese, wrapped regular uncooked bacon around exterior. With doubled foil, I made an upside-down tent around potato, brought both ends together and folded down from the top, leaving a little air space for expansion, then folded in each end [to avoid leakage]. Flipped each halfway through the grilling time. Very good!
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Slow Cooker Lasagna

Reviewed: Dec. 3, 2008
I give 5 stars for the amazing idea of using a crockpot. The 1st time I made it I followed the recipe [other than subst. sweet italian sausage] as written & didn't like the consistency of the noodles, but the kids liked it so I kept my mouth shut! 2nd time I followed other reviewers suggestions & my own the night before: in scant olive oil sauteed onions, garlic, about 6 big leaves fresh basil, small handful of Italian Seasoning, 1-2 lbs. bulk sweet italian sausage- chopping sausage into large chunks while cooking rather than crumbling, & 1 lb. hamburger, deglazed w/some Vermouth, mixed all with 1 Newman's jar sauce & the remainder of about 1 C. Vermouth. I had a quart of normal ricotta& used normal [not precooked] lazagna noodles. Lined the crockpot [Reynolds Slow Cooker Liners], started with about 1 C. 2nd jar of Newman's undoctored sauce in bottom, layer of noodles, layer of ricotta, layer my doctored meat/sauce mixture, layer fresh mozzerella, all the way to the top, then poured all the leftover sauce. I ended up using 3/4 of the quart of ricotta & 3/4 of a pound of mozzerella altogether. Left in refrigerator overnight, next day cooked 3 hours on high, then took to a party, put on low about 1 1/2 hour due to circumstances- I was afraid it would overcook; however, it came out perfect- a big hit.
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Fabulous Fried Cabbage

Reviewed: Oct. 7, 2008
I've made this dish [passed from my Irish Grandmother to my Mom to me] for years, but we add mushrooms and onions. Comfort food!
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4 users found this review helpful

Toffee Cake

Reviewed: Jun. 10, 2008
I have been making a similar recipe for years called Angel Food Delight. I only make it about 4 hours in advance but it is also just as good made at the last minute. I use store bought angel food cake, chocolate fudge sauce, 8 oz. thawed whipped topping, [mix the sauce and whipped topping together in a bowl] and any crunchy candy Plus peanut M&Ms. I put the candy into a baggie and smash it into bits with a jar [spagetti sauce or whatever]. In a seperate baggie I add any nuts I have around, usually almonds, and smash those up or use my nut chopper. I split the cake horizontally in 3 layers, frost with topping mix & candy between layers, frost the sides, inside, & top, crumble candy over all. Last crumble chopped nuts over all. I have never failed with this dessert, it's always a Big Hit.
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Slow Cooker Honey Garlic Chicken

Reviewed: Jun. 3, 2008
Using the suggestions of some of the other reviewers, I didn't bother to brown the chicken first. [I'm of the same mindset, I want to have a one-pot meal and not bother dirtying other pots/pans] I put a cup of uncooked rice in the bottom of the crockpot first. I used scant powdered ginger instead of fresh, about 6 lightly smashed big cloves of garlic, and a couple of shots of teriyaki marinade & a splash or 2 of dry sherry. I skipped the last thickening step with cornstarch; my "secret" to thickening many slow cooked soups and sauces is to add some instant mashed potatoes. It came out great, the mashed potato wasn't noticable at all. Everyone Loved It!
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241 users found this review helpful

 
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