CatLovesD Recipe Reviews (Pg. 1) - Allrecipes.com (18161678)

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Taco Seasoning I

Reviewed: Aug. 5, 2013
Very, very good. Doesn't taste just like the packaged seasoning, but I think it's better. Make at least a quadruple batch and save it in a jar for future use. I used it to season beef for freezer burritos and they wee outstanding!
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2 users found this review helpful

Mushroom Stuffed Zucchini

Reviewed: Aug. 5, 2013
Excellent with these changes based on the reviews and what I had on hand: doubled the mushrooms and added about 1/4 c. finely diced onion, jarred minced garlic, extra oregano, salt, pepper and about 3 ounces cream cheese to the stuffing mix. Also used grated Parmesan and shredded cheddar on top. Broiled about 6 minutes and they were excellent. A little time consuming, but very easy. Boiling the zucchini until tender and scooping out most of the inside is key. This was the first thing on my husband's plate to be finished! Will make again.
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1 user found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 19, 2013
Delicious, tangy and easy! Plus I had everything to make it and threw it together in about a minute. Good right away, but better the next day. Next time I'll try emulsifying it in the blender.
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1 user found this review helpful

Dump Cake III

Reviewed: Apr. 24, 2013
Excellent and different, definitely a keeper! Texture is something between a banana bread and a cake, with a subtle apple pie flavor. I made it as directed, with just one can of pie filling and a touch more cream cheese in the frosting, and baked in a 9 x 13 pan. It was slightly overdone at the edges at 1 hour, so next time I'll try 55 mins. I may try more cinnamon and 2 cans of filling to see the difference, but it was awesome as written. Tasted great cold from the fridge the next day or with coffee, too.
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Veronica's Hot Spinach, Artichoke and Chile Dip

Reviewed: Oct. 15, 2011
I changed this a lot based on what I had on hand, but think it would be great no matter what. I only used 1 package of cream cheese, used 1/4 c. mayo and 1/4 c. sour cream, added a teaspoon of minced garlic, used less than half the green chiles, fresh jalapenos, extra artichokes, 2/3 a small can of crab, and some extra parmesan sprinkled on top. Very yummy!
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Terrific Turkey Chili

Reviewed: Oct. 15, 2011
Yum! Very thick and flavorful. i added black & white beans, about a teaspoon of minced garlic, and chopped fresh jalapeno. Subbed some tomato sauce for the tomato paste, a packet of au jus with water for the beef broth (out of broth, but I would go with broth next time), and used only about half the onion & green pepper, both finely chopped.
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3 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Apr. 30, 2011
This is a true 5 star recipe - outstanding! The flavor is awesome and the chicken came out tender even after my husband grilled the skewers for a bit too long. We loved them so much we're making them again today and marinating some veggies to grill, too. I'm thinking I'll mix the leftover veggie marinade (that hasn't touched the chicken) with some extra ranch or even sour cream for a dipping sauce. Awesome summer recipe that just about anybody would love!
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1 user found this review helpful

Easy Fruit Cobbler

Reviewed: Apr. 20, 2011
This is a good cakey fruit cobbler. Makes a moist, light cake topping, not a crumble. I used peaches and it was tasty, will try again with other fruit.
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1 user found this review helpful

Fat Pete's Fudge

Reviewed: Apr. 20, 2011
Super simple and fast fudge that is so adaptable! I used this recipe to clean out the little bags of various leftover chocolate chips from my freezer and a 3/4 jar of marshmallow creme I had. Only made 1/2 batch and used less than 1 jar of marshmallow creme. Made as directed, boiling the candy mix 7 minutes over medium heat. I then threw in the mm cream, 5.2 oz of milk chocolate (3 pack of little belgian milk choc bars from trader joe's), about 3 oz. of milk chocolate chips (ghirardelli & hershey's), a cup of semi sweet choc chips, and about 1/3 cup of ghirardelli bittersweet chips. These were just what I had, and I would definitely try it with all milk or just a little semisweet, too! After I mixed the chocolate in, it was basically a dough, but spread pretty easily into the foiled, greased pan. I microwaved about 3/4 cup of pb to swirl in, but it really wasn't swirling at all, just sort of mixing it with a lot of work, so I only added about 1/2 of it and just basically mixed it into the top of the fudge. Result still tasted like pb-choc fudge, but the top layer had an odd texture. I think I'll do all chocolate next time. Still very yummy and super easy!
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5 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Apr. 20, 2011
I modified this a lot based on what I had and the reviews, but I think it would turn out great as written, too. I sauteed a pack of mushrooms in an EVOO/butter combo with a big scoop of minced garlic, then removed them from the pan. Added 1/3 c. butter + a big tablespoon of healthy butter substitute to the hot pan, stirred in about 7 oz. cream cheese and more garlic and whisked til it became a smooth paste. Added 1/2 can evap milk, several sprigs worth of fresh thyme and a big sprinkle of dried basil and simmered for a few mins. Added a big splash of pasta water to thin it out a bit, then threw the mushrooms back in along with sliced chicken andouie sausage and simmered it all til the sausage was fullly heated. Served it over gnocci with fresh parmesan, salt & pepper. Sauce was fantastic and could've been done very quickly. A definite keeper to try on different pastas (linguini next!) and with the shrimp or chicken. Thanks so much!
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Gourmet Mushroom Risotto

Reviewed: Mar. 30, 2011
Excellent! It did take about 20 minutes total, but I didn't have to stir constantly, just frequently. Added garlic toward the beginning, subbed onion slices for shallots (which I fished out at the end) some extra wine (maybe 1/3 c more) toward the end b/c it needed a tad more liquid and cook time to become al dente. Added an extra handful of parmesan because we love it. So flavorful and delicious!
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3 users found this review helpful

The Mushroom Steak Stuff

Reviewed: Mar. 17, 2011
I would've given this 3 stars, but I think the few modifications I made contributed to the not-so-great results. I made it as written, except substitued fat free half-n-half for the cream (just what I had on hand), powdered ginger for fresh, and too much mustard (accidentally). I also used proscuitto for the bacon, which was a plus. Unfortunately, the sauce would not properly combine. The butter was floating on top, even after simmering for the full time, and even after it baked in the oven. It was way too mustardy (my fault) and just seemed to have too many strong flavors for one dish. I think it could have been better if I made it exactly as written, but still not a keeper for me. It was fun to try, though!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Mar. 10, 2011
Super delicious! Everyone loves these!
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Garlic Red Potatoes

Reviewed: Mar. 10, 2011
Simple & good!
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1 user found this review helpful

Peanut Butter Bars I

Reviewed: Mar. 10, 2011
Not my favorite texture - the peanut mix was a little grainy - or flavor - just not quite right - but DH loved them, so 4 stars!
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2 users found this review helpful

Soft Gingersnaps

Reviewed: Mar. 10, 2011
Made these at Christmas and they might've been my favorite item! So good, even after omitting the cloves and i think the nutmeg. Veeeerrrry chewy and lasted a couple weeks with great texture!
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8 users found this review helpful

Chewy Sugar Cookies

Reviewed: Mar. 10, 2011
The BEST chewy, buttery, perfect-textured sugar cookies!
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1 user found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Mar. 10, 2011
Made this at Christmas and it was my most complimented sweet treat! A definite keeper to make every year. Double the topping per reviews.
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London Broil for the Slow Cooker

Reviewed: Mar. 10, 2011
What a great alternative for london broil! My grill's not set up at my new house yet, so I was looking for a different way to prepare london broil. This was excellent. I added a lot of roasted garlic & herb seasoning and pepper, omitted the salt, and cooked on low for about 7 hours. It was a little dry, as expected per other reviews, but was very tender and flavorful. I coarsely shredded it into the delicious gravy for the last half hour or so and dryness was not an issue at all. Yum! Definitely will make again!
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5 users found this review helpful

Twenty-Four Hour Salad

Reviewed: Nov. 29, 2010
I made this minus the onions and it was delicious! Added a splash of red wine vinegar and accidentally used cubed cheddar instead of shredded. Made it in my trifle bowl (like the pic on here), which was full to the brim, so I had to toss it in a different bowl, then transferred it back to the pretty bowl. A little too heavy on the dressing, but still delicious and very easy.
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