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

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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

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

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

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

Mom's Ginger Snaps

Reviewed: Apr. 13, 2011
I made three small changes and was rewarded with the best ginger snaps I've ever tasted. First, I used dark brown sugar. Next, I added about 1/2 cup finely chopped crystallized ginger to the flour mixture. Lastly, I rolled the cookies in turbinado sugar (Sugar in the Raw) which added a little more molasses flavor and extra crunch due to the larger crystals. Baked for 10 minutes on parchment, cooled 5 minutes then transferred to a rack to cool completely. Hubby ate four before I could get them into the cookie jar. This will be our only ginger snap cookie recipe from now on. Many thanks to Elaine for sharing!
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16 users found this review helpful

Cranberry Sauce with Raspberry Vinegar

Reviewed: Nov. 23, 2010
After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and pomegranate vinegar. I omitted the orange as I don't care for it in cranberry sauce. I made it just now as a dry run before Thursday and this stuff is simply divine. I would give it more stars if I could and it is going to be our cranberry sauce from now on. Many thanks to Christine!
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14 users found this review helpful

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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14 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

Crispy Fried Chicken

Reviewed: Jun. 2, 2011
I followed the recipe and skinned the chicken pieces. I had too much flour even for a 5# chicken but the coating turned out wonderfully, according to my husband (I don't eat meat) and he wants me to make this our standard recipe. I fried the pieces in canola oil on medium heat in my large, shallow Le Creuset pan and did not need to lower the heat nor cover the pan. The chicken fried evenly and absorbed very little fat. This is a great recipe and the chicken is excellent cold as well so it's wonderful for a picnic. Thank you, Sleepygal!
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10 users found this review helpful

Kat's Best Brownies

Reviewed: Jun. 8, 2010
I cut the sugar to 2 1/4 cups and increased the cocoa to 1 1/4 cups. I added 1 tsp of baking powder and 2 tsps of instant coffee powder to the dry ingredients. I also doubled the chips, using a full 12-oz bag. Fantastic!
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9 users found this review helpful

Ricotta Gnocchi

Reviewed: May 7, 2010
I had some leftover ricotta mixture that had fresh spinach in it, from some manicotti I'd made. I added flour and made these and used the same sauce I had made for the manicotti. To my amazement, they cooked perfectly and came out great. I don't see this as a heavy meal and we loved it. I will make these again. I may even give up making manicotti....who needs the pasta? Feel free to add chopped fresh (or frozen, squeezed dry) spinach to the mixture. Add some garlic toast and you have a complete meal. Thanks for an awesome recipe!
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9 users found this review helpful

Fabulous Beef Tenderloin

Reviewed: May 5, 2010
I used a filet mignon tip (about a 3/4 pound "tail" piece) and clarified butter, roasting it at 375. Husband said it was fabulous. (I don't eat meat but even I was tempted.) Thanks for a simple but great idea. I'll use it for filets from now on.
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9 users found this review helpful

Spinach Cheese Manicotti

Reviewed: May 2, 2010
If you can find the Barilla brand of no-cook lasagna sheets, you will probably never buy the tubes again. Fill a shallow pan with really hot tap water and place the sheets in the pan to soak while you prepare the filling and sauce. Lay them on paper towels and spread the filling on each sheet, leaving a small border on all sides. Roll up and place seam-side down in the dish. This is so easy it's become a staple in our house. I have also very successfully used fresh spinach....just pulse it in the food processor till it's evenly chopped, and stir in the ricotta, egg, cheese and seasonings of your choice...we like dried basil and garlic pepper. Using the pre-cooked sheets also allows you to make as many or few as you need...they only need to soak for about ten minutes, till they are nice and pliable, so you have plenty of time to prepare a few more if you find yourself with leftover filling. And since I don't eat meat but hubby does, it's easy to make some with meat sauce just for him. To me, they taste like freshly-made pasta and the texture comes out perfectly every time. I hope some of you will try this and share your results. And thanks to Ernie for a great recipe that can put Italian on the table even on a busy weeknight.
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8 users found this review helpful

English Toffee

Reviewed: Jul. 22, 2010
I made this this morning as a gift for a friend's birthday. It was so good I am going to make some to keep. I followed the recipe but because I use unsalted butter, I added 1/8 tsp kosher salt. I used non-stick aluminum foil to line the pan. It worked perfectly and I recommend it highly. I also topped it with thinly sliced toasted almonds, crumbling them onto the still-warm semisweet chocolate right after spreading it over the candy. It chilled in less than an hour and broke up perfectly. I had no problem with separation during cooking and it was not grainy in the least. I used my 3qt All-Clad saucepan on my smallest burner at med-low heat and stirred only occasionally until the mixture reached 300 degrees. I did not have any problem with texture and the chocolate adhered fine. This is a great recipe and since I always have chocolate chips and nuts in the freezer I can now make candy on short notice. Since I live in a dry climate I imagine that helped me avoid some of the problems others have had and I didn't see any reason to add corn syrup; it came out just great as-is. Thanks, Nora!
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7 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

Mom's Ginger Snaps

Reviewed: Apr. 13, 2011
I made three small changes and was rewarded with the best ginger snaps I've ever tasted. First, I used dark brown sugar. Next, I added about 1/2 cup finely chopped crystallized ginger to the flour mixture. Lastly, I rolled the cookies in turbinado sugar (Sugar in the Raw) which added a little more molasses flavor and extra crunch due to the larger crystals. Baked for 10 minutes on parchment, cooled 5 minutes then transferred to a rack to cool completely. Hubby ate four before I could get them into the cookie jar. This will be our only ginger snap cookie recipe from now on. Many thanks to Elaine for sharing!
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4 users found this review helpful

Washboard Cookies

Reviewed: Feb. 27, 2011
When I saw the photo of these cookies it brought to mind some coconut cookies I bought long ago that I think were made by Mother's brand. So I decided to use these as a base and see what I could create. I used only 1/2 tsp of vanilla and added 1 tsp of coconut extract. I added 1/2 cup of shredded unsweetened coconut after stirring in the flour. I skipped sprinkling the sugar and baked for 15 minutes at 325. They came out great and my house smells yummy. My husband had just walked in as I was taking the first batch out and he gave them five stars. These will become a staple in the cookie rotation. Many thanks, John, for a real keeper!
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4 users found this review helpful

Washboard Cookies

Reviewed: Feb. 27, 2011
When I saw the photo of these cookies it brought to mind some coconut cookies I bought long ago that I think were made by Mother's brand. So I decided to use these as a base and see what I could create. I used only 1/2 tsp of vanilla and added 1 tsp of coconut extract. I added 1/2 cup of shredded unsweetened coconut after stirring in the flour. I skipped sprinkling the sugar and baked for 15 minutes at 325. They came out great and my house smells yummy. My husband had just walked in as I was taking the first batch out and he gave them five stars. These will become a staple in the cookie rotation. Many thanks, John, for a real keeper!
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4 users found this review helpful

Applesauce Bread

Reviewed: Feb. 13, 2011
I doubled the recipe and made it with homemade granny smith applesauce. It made 6 mini loaves (baked for 35 mins) and is delicious. I would not change a thing and will make them a regular treat. I sprayed the pans with the usual baking spray (the one that contains flour) and they came out perfectly.
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4 users found this review helpful

Cranberry Sauce with Raspberry Vinegar

Reviewed: Nov. 23, 2010
After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and pomegranate vinegar. I omitted the orange as I don't care for it in cranberry sauce. I made it just now as a dry run before Thursday and this stuff is simply divine. I would give it more stars if I could and it is going to be our cranberry sauce from now on. Many thanks to Christine!
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4 users found this review helpful

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