KATHY S Recipe Reviews (Pg. 1) - Allrecipes.com (1822513)

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KATHY S

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Pumpkin Cookies V

Reviewed: Nov. 25, 2012
I made these for Thanksgiving this year and they were very very good! Instead of icing, I just added a bag of white chocolate chips. However, as much as I liked those with chips, I also loved the couple of plain ones that I made at the end. I used a 2T scoop to measure out the cookies and next time I would use a smaller one. It made big domed cookies that were beautiful but it was tricky getting them done enough in the middle since they didn't really spread. For spice, I added 2 t cinnamon, 1/2 t nutmeg and 1/4 t cloves. That made a mildly spiced cookie. Next time I might add another t of cinnamon. (I'm sure ginger would be great, but I can't eat it.) Oh, almost forgot, I also used 1 1/2 sticks of butter and 1/2 c applesauce rather than shortening. Thanks for this wonderful recipe, Peggy!
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Eva Claiborne's Hen and Dressing

Reviewed: Dec. 1, 2011
I didn't realize I haven't rated this wonderful recipe! I've been using it for at least 5 years, I think. The only thing I do differently is usually using a rotisserie chicken in place of making my own. Awesome! I always make it for potlucks, especially around the holidays. Thanks for sharing this wonderful recipe, Smatterchu and Eva! **EDIT**wanted to add after reading other reviews that you really have to add far more broth than you usually do for a stuffing or dressing. I used 6 'grands type' biscuits, a pan of cornbread, a whole rotisserie chicken, 5 lg eggs, 1/2 T ea of sage & poultry seasoning, 1/2 t ea of seasoning salt and reg salt, plus an onion & a celery heart (chopped) & about 7 cups of chicken broth. In the recipe it explicitly says the mixture should be THIN! I had to mix this in a roasting pan, then poured some into a 9 x 13 cake pan and the rest into an 8 x 8 pan. I baked it the large one for 45 min and the small one for about 35 min and it is really REALLY good! Hope this is helpful for those who had problems with dryness.
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Vegetable Quesadillas

Reviewed: Jul. 3, 2011
This is a great idea and one that is easy to customize to your own tastes. I personally add a layer of refried beans, sprinkle on the cooked veggies, then the cheese. I serve with salsa. Sometimes I add some cooked meat like ground turkey or chicken. Here's the trick to turning them neatly. Warm the tortilla for a few seconds in the microwave to make it pliable, lay it on the foil and only put the filling on HALF of the tortilla. Fold the tortilla over the filling and flip it over so it doesn't keep opening, broil until brown, flip it over and broil the other side. Easy, peasy.
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23 users found this review helpful

Health Nut Blueberry Muffins

Reviewed: Mar. 3, 2011
Thank you, thank you, thank you for this delicious recipe, ZOPOOH! I made some changes because of our dietary needs but I have been trying for a couple of years to find a good cake or muffin recipe that has no fat or sugar in it, and the base of this recipe has let me FINALLY achieve that. Here are the changes I made: I used all whole white wheat flour for all the flour in the recipe, 1/2 c splenda instead of sugar, a heaping 1/2 c of unsweetened applesauce in place of the banana & oil, 1 T vinegar in lactose-free milk (to sour it) instead of buttermilk, 2 egg whites instead of a whole egg, and omitted the nuts. That may sound like a lot of changes, but they are all simple substitutions and resulted in a muffin that is not rubbery or tough--just delicious, healthy & satisfying. I am so THRILLED and so is my family!
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2 users found this review helpful
Photo by KATHY S

Cinnamon Pudding Cake

Reviewed: Dec. 31, 2010
Excellent! But it should be called CARAMEL Pudding Cake! I read some reviews and added about 2 1/2 c diced apple to the batter before spreading it in the pan. I also omitted the walnuts. Other than those minor adjustments, I followed the recipe exactly and it is absolutely scrumptious! I love the cinnamon-y caramel flavor. Can't say enough good about this one! Thank you, Matthew!
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2 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Dec. 20, 2010
This recipe is a BIG hit with my guys! I made only small changes: included a chopped red bell pepper and omitted the hot sauce (just passed at table). We will be making this really often at our house. We may experiment with substituting brown rice for the quinoa sometimes. Thank you very much for this wonderful recipe, Drew!
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Basic Cream Cheese Frosting

Reviewed: Dec. 7, 2010
I did change this to try to make it a bit healthier but still delicious. Thank you, JJ, for the base recipe to work from. I used 1/4 c butter, neufchatel cream cheese, and 3 c conf. sugar. Oh, so very nice and took seconds to whip up in the mixer. It covered a half sheet cake well.
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Ham Stew for Two

Reviewed: Oct. 21, 2010
Such a quick & simple recipe and so good! Thanks so much, Judy, for this low fat "cream" soup! I had given up on them since I stopped making roux (butter, flour, milk) to thicken soups. Just leaving out the butter never occurred to me! I made a few other minor changes also: added diced celery, a teaspoon of chicken base, used the teeniest bay leaf I could find, used fat free half and half and only had deli ham. The results were a delicious and satisfying very low fat chowder. (Remember to correct the salt at the end if you use chicken base or bouillon.)
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Marinated Pork Tenderloin

Reviewed: Jul. 4, 2010
I subbed grape juice for the sherry, otherwise followed the recipe. Very very good. I did have to cut the sauce w/chicken stock because it was so sweet which was due to the grape juice. This will be our go to recipe for pork tenderloin from now on! (I marinated them for 7 hours.) Thanks, WKeller!
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Feta Cheese Turkey Burgers

Reviewed: Jul. 1, 2010
LOVED THESE! I used chicken breasts, pulsing quickly in the food processor, then added all the other ingredients plus about 1/4 c chicken broth. Next time I'm tripling the recipe because I made 1 1/2 lbs this time and only got one burger and there are only 3 of us! I was looking forward to having one for lunch tomorrow but that's not going to happen. Poor me! I think I'll go back to the store tomorrow. These would make sensational meatballs for soup...mmmmmmm! Thank you Lol!
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Restaurant Style Egg Drop Soup

Reviewed: Jun. 17, 2010
My husband and I enjoyed this simple to make soup. I made this exactly as described but next time I will decrease the sesame oil by half and taste since I thought it was a little strong.
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Meringue Kisses I

Reviewed: Mar. 1, 2010
I live in Florida so I was concerned with how these might turn out because of the humidity. However, they are light and airy and just melt away in your mouth. Someone else compared them to cotton candy and I have to agree as far as the taste goes. I subbed splenda for the sugar and am pretty sure they would taste better with sugar. Next time, maybe I'll use half sugar and the other half splenda. I did just as the instructions said, Put them in a preheated 375 degree oven, turned the oven off and left them in there without peeking...for 4 hours...then I couldn't wait any longer and they are perfect. Thanks for the recipe!
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No-Fuss Chicken

Reviewed: Dec. 24, 2009
Thanks to you and to your mother-in-law, Mark, for this very very yummy recipe! I made it just as written except for using boneless skinless breasts. I had about 6 lbs (one of those large packages from Sam's) and in my slow cooker, on high, it took between 2 and 2 1/2 hrs. Very flavorful, chicken was nice and moist, gravy was really really good! It's so nice to find a recipe that doesn't depend on a can of soup. Might not be exactly 'no fuss' but some of those that truly are don't really taste all that good.
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Photo by KATHY S

Spooky Witches' Fingers

Reviewed: Oct. 31, 2009
These are adorable! I found it easier to form them by rolling 'worm' shapes in my hand with my fingers open so there are knobby places. Then put almond on smaller end near a small knob. Put wrinkles in with back of paring knife. For large knuckle, I used a plastic oval-shaped 1/8 t, pressing the open side down over the middle knobby area then put the wrinkles in there. The less precise you are with your formation of the fingers, the better they turn out. Check out photo 90 so you can see what I mean. The taste is good but would be better (sweeter) if you could roll them in confectioner's sugar. However, I think that would take away from the wanted effect. I might serve them with some to dust in on the side. I also did not have gel icing so made my own with corn syrup and red gel food coloring. Worked fine. Thanks, Sandra, for this brilliant idea!
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Cottage Cheese Bread I

Reviewed: Aug. 22, 2009
Dara, thank you for this recipe. I did take reviewers' suggestions to decrease the amount of yeast to 1 1/2 t which made a beautiful loaf in my bread machine. I also used 1 c of whole white wheat flour in place of one of the cups of bread flour. Nice sandwich bread and beautiful toast.
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Hearty Bean Chowder

Reviewed: Aug. 22, 2009
Made this yesterday and it was SO SO good! Thank you so much for this idea, Adam. Instead of water I used broth from my roasted soy/sesame chicken breasts. I can't use onion or garlic so I need all the flavor help I can get. I did not simmer the beans more than 45 minutes since I was worried the black beans would be mushy. I just let the veggies simmer for about half an hour first, then added the beans. Absolutely delicious!
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Italian Wedding Soup II

Reviewed: Aug. 7, 2009
Loved this recipe! I made it, first of all, because it does not include garlic or onions. (I used homemade chicken broth.) Took reviewers tips to remove meatballs from broth after cooking, then to add egg/cheese mixture, then escarole & meatballs again. Not sure that was necessary as long as the meatballs do not cook too long before adding the rest of the ingredients. I did not cook the soup further from this point. The only changes I made were to add 1/2 t salt to meatball mixture and subbed romano cheese since that's what I had. Also fresh basil/parsley to the meatball mixture. I might add some pasta to it next time for a heartier soup. Thanks to you and your grandmother for this wonderful version of Wedding Soup.
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Rolled Dumplings

Reviewed: Jul. 26, 2009
These rolled dumplings are beautiful & taste so so good. They are soft, not slippery and noodle-like. I made a basic chicken soup w/celery, carrots, potatoes & when tender I added the cooked chicken and then the dumplings. I followed reviewers suggestions to use 1/2 shortening and 1/2 butter. The dough came together easily and was soft but not sticky. Floured the counter liberally, rolled to 1/8 in., sprinkled w/flour & cut w/a pizza cutter. The flour on the dumplings thickened the soup beautifully. Only wish I'd had peas to add & next time I'll add some fresh parsley, too.
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Macaroni Ham Salad

Reviewed: Jul. 20, 2009
Thank you very much for this great recipe, Lori! I added a little white sugar & some pickle juice, subbed pepper jack cheese, adjusted amounts of some ingredients to taste and left out the ham. Really great!
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Serendipity Bread

Reviewed: Jun. 14, 2009
I wasn't even looking for a specific recipe, just browsing the 'daily recipes', when I happened upon this one. I guess it was our lucky day because I decided on the spur of the moment to make this the star of our Sunday lunch. I used 1 c of bread flour & the rest white whole wheat, divided the dough into 8 pcs, otherwise as stated in recipe. When on the grill, after brushing w/olive oil, I sprinkled on some kosher salt & a mixture of fresh herbs (tarragon, basil, thyme). After both sides were cooked, I sprinkled on some parmesan cheese. We piled on cooked chicken breast, bacon, tomato, onions, lettuce, hot sauce & a bit of mayo. With only a little preparation, I proved once again that the food I make at home is much much better and also cheaper than going out. Thanks to you, Sue!
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