KATSINTHEKITCHEN Recipe Reviews (Pg. 1) - Allrecipes.com (18123008)

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Trout Amandine

Reviewed: Jul. 16, 2005
Hubby brought home fresh trout and this is an excellent and simple recipe. I use clarified butter whenever possible and it works great in this recipe. I also used sliced almonds and they were wonderful in this dish. Note to seanzilla: a·man·dine: Prepared or garnished with almonds: swordfish amandine.
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15 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Oct. 8, 2005
This recipe inspired me. I added a box of instant refried black beans from Fantastic Foods to 4 cups of boiling water (following a similar soup recipe on the package) along with rinsed and drained canned black beans, canned diced green chiles, canned sliced ripe olives, jarred salsa, frozen sweet corn, seasoned rice wine vinegar and ground cumin. I served it with a dollop of sour cream and a drizzle of salsa. You could pass diced avocado and crushed tortilla chips and shredded cheese and stand back. It was that good. Many thanks, Dee Dee!
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1 user found this review helpful

Banana Coconut Loaf

Reviewed: Apr. 9, 2006
I made four mini-loaves and substituted sliced almonds for the walnuts, omitting the cherries. The coconut I had on hand was sweetened and the breads came out delicious. Next time I will try adding some chopped crystallized ginger in place of the cherries, just for an added layer of flavor. Wonderfully easy recipe; many thanks for sharing!
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2 users found this review helpful

Oatmeal Craisin Cookies

Reviewed: Oct. 28, 2006
I just made these and they came out great. I made two additions--added 1 cup of finely chopped walnuts and one teaspoon pumpkin pie spice. Delicious!
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51 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Nov. 13, 2006
I used part cake flour (about one third of the total) owing to a Cook's Illustrated recipe and I added 1/4tsp orange flower water. They were heavenly. And they looked so perfect that they could have come from a bakery. Thanks for this keeper!
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52 users found this review helpful

Mom's Fried Fish

Reviewed: Dec. 9, 2006
You'll have equal results using egg substitute and I've found my mini food processor is the perfect tool for pulverizing the saltines. Made it for dinner tonight using fresh rock cod (we live in Northern California) in fact. You can't beat it for ease and the light crispy coating comes out perfect every time.
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11 users found this review helpful

Maple Apple Crisp

Reviewed: Apr. 9, 2007
I've used this recipe several times and whenever I find organic granny smiths, I buy them just to make it--it's that good. I don't even bother measuring; I just pour maple syrup over the apples and use equal parts of flour, butter, oats and brown sugar till I have the amount of topping I need. The one and only change I made was to add pumpkin pie spice to the topping. That took it from four stars to five so if you have any on hand, try it. I found an organic pure maple syrup that is thicker than most and find that it makes the perfect consistency. This is definitely one of the best recipes I have ever found. Thank you, Crystal!
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4 users found this review helpful

BAKER'S® ONE BOWL Coconut Macaroons

Reviewed: Nov. 5, 2007
I've made these for several years and the only thing I do differently is to line the baking sheets with parchment. This keeps cleanup to the bare minimum and these are wonderful. They should be made in small batches as they don't retain their crispness for long but they are delicious. I forgot to add that I often use liquid egg whites for this recipe with no discernable difference.
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23 users found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: Nov. 13, 2007
The only thing I found necessary was to increase the bread crumbs and that may well be because I used dried crumbs rather than fresh. But I'd been looking for a baked crab cake recipe and this one is outstanding. Husband loved them and I will be making them from now on. Many thanks for sharing this recipe--a total winner!
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3 users found this review helpful

Freezer Pie Filling

Reviewed: Aug. 26, 2008
I found no such problem with the thickness of the filling but for the reviewer who did, it is worth noting that berries have much more natural pectin than cherries and in addition, cooking on the stovetop is going to increase the evaporation of liquid. So in all fairness to the recipe submitter, the consistency problem was due to the substitution of ingredients and cooking method, not the recipe itself. I do hope the reviewer tries this again and follows the recipe; I am certain she will be as pleased with the results as I was. In fact, I am off to my kitchen to prepare another pie right now.
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22 users found this review helpful

Roasted Garlic Bread

Reviewed: Jan. 19, 2009
I used half a jar of peeled garlic cloves which I drizzled with olive oil and roasted in my toaster oven in a foil packet I made, which left nothing to clean up. I mashed the garlic in a bowl with a flat, smooth pounder till it was paste. I then mixed in softened butter and fresh minced Italian parsley. I spread this on halves of bakery sourdough bread and broiled till golden. It was the absolute hit of the crab feed and I will never make garlic bread any other way. Highly recommended but be careful..it's addictive! Many thanks for the recipe :-)
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2 users found this review helpful

Banana-Berry Nut Bread

Reviewed: Jun. 10, 2009
I always use whole wheat pastry flour and EggBeaters for quick breads to make them healthier and this was no exception. I also used 1/8 tsp ground cardamom and a packet of crystallized lemon (True Lemon)for the cinnamon and nutmeg and I used vanilla sugar which I always have on hand. Lastly, I used toasted chopped pecans for the nuts. I made three mini loaves and one is already gone, right out of the oven. This is a keeper and I'm sure just as good as written. Thanks! I'll be making it over and over now that strawberries are everywhere.
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3 users found this review helpful

Banana Blueberry Muffins

Reviewed: Jun. 14, 2009
I just tasted these out of the oven and they are darn good considering they have no oil. I made my normal substitution of whole wheat pastry flour and EggBeaters. I also wanted to use my two large muffin pans so I increased the recipe by 50% and added some chopped fresh strawberries for the extra blueberries I would have needed. I usually sprinkle about 1/4 tsp of vanilla sugar on muffins before baking so I did this as well. The only thing I might add next time is a little salt. They were very good and I'll make them again because they are pretty much guilt-free and very easy to put together. For those who found them tough, do not overmix the batter. Whole wheat flours especially will develop gluten with too much mixing. It's best to fold the liquids into the flour with as few strokes as possible. It really makes a difference in the texture of any muffin or quickbread.
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2 users found this review helpful

Blueberry Oat Cookies

Reviewed: Oct. 15, 2009
I made these today with the thicker old-fashioned oats (rather than quick-cooking, since that's what I had) EggBeaters, dark brown sugar and dried blueberries. My substitutions meant a few minutes longer baking time, but they came out great and I will put this in my cookie file. Thanks to Elaine for submitting!
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2 users found this review helpful

Blueberry Oat Cookies

Reviewed: Oct. 15, 2009
I made these today with the thicker old-fashioned oats (rather than quick-cooking, since that's what I had) EggBeaters, dark brown sugar and dried blueberries. My substitutions meant a few minutes longer baking time, but they came out great and I will put this in my cookie file. Thanks to Elaine for submitting!
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Nov. 3, 2009
Since his college days, my husband has loved Jiffy corn muffin mix. I don't buy it because it contains partially hydrogenated oil. I've been looking for a replacement for years and this is it. I use organic stone-ground (fine) cornmeal and Eggbeaters and he loves it. The best part is that it's just as easy as the mix. Thanks, bluegirl, for a great recipe that will be used from now on in my house.
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2 users found this review helpful

Pumpkin Cake II

Reviewed: Nov. 12, 2009
I give it 4 stars because I think it needed a bit more than 10X (confectioners') sugar for frosting. I made it in a bundt pan, using pecans instead of walnuts. I drizzled a glaze over the cake made from 10X, maple syrup, maple extract and half and half to thin it. I topped the glaze with more nuts. My family said it was five stars with the added topping. The cake itself is wonderful...moist and not too sweet, and it could not be easier. I'll make it often.
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2 users found this review helpful

Crinkle-Top Chocolate Cookies

Reviewed: Feb. 6, 2010
I followed the recipe exactly and chilled the dough for 2 1/2 hours. It was very easy to measure out with my cookie scoop and just as easy to drop each ball into the confectioner's sugar. To the reviewers who had sticky dough I would ask how long they refrigerated the dough before making the cookies. The only thing I'll do differently will be to make them larger. They came out perfectly for me.
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3 users found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Mar. 7, 2010
I've been looking for a snickerdoodle recipe that did not contain shortening. I used butter instead of margarine. My husband said they were better than his mom's so I know this is a keeper recipe. I thought the maple was subtle and enhanced the cookie without overpowering the cinnamon. I used my 1 1/2" cookie scoop and got 36 cookies. There was also alot of leftover coating mixture so you might want to cut that in half. I'm just going to save the leftover sugar/maple sugar mixture for the next batch which, by the looks of the cookie jar, I'll be making very soon. Thanks for a great recipe!
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5 users found this review helpful

Crabmeat and Corn Soup

Reviewed: Apr. 20, 2010
I scraped the kernels from fresh white corn and sauteed them with olive oil cooking spray and Old Bay seasoning and set them aside. After I made the roux according to the recipe, I added a teaspoon of crushed dried basil and then a can of very good crabmeat and heated it through. I sliced some bakery sourdough and drizzled olive oil and coarse salt over the slices, baking them at 500 just till they were crispy around the edges. I served them with the soup and the dinner was fabulous. Thank you for a wonderful recipe!
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2 users found this review helpful

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