KATHY S Recipe Reviews (Pg. 2) - Allrecipes.com (1822513)

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KATHY S

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Sixteen Bean Sour Cream Soup

Reviewed: May 21, 2009
OK, what's everyone's problems with cooking dried beans??? I make some kind of bean soup every week though I usually use navy or pinto beans or both together. I rinse & check the beans for foreign matter, takes less than a minute. Then I cover the beans with water so that it's 2 inches over the beans. Bring to a boil, then turn down to a simmer & cover. Takes about 2 1/2 hours to cook pintos, maybe half an hour less for navy beans. I never ever bothered with the soaking or boiling for 2 minutes and waiting an hour or any of that unnecessary stuff. (However, if you have gas problems from eating beans, it might help if you do that, as described by BugsNRoo.) And if you can't be bothered with or plain old just don't have time to cook dried beans, then just open some canned ones, rinse and drain them and stop whining. Wanda, you have been treated poorly! Thanks for sharing this great recipe!
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Cinnabun Cookies

Reviewed: May 15, 2009
Incredibly good, tender and sweet! Deserves 10 stars! Thank you so much for this recipe. It was also very easy to make. I was worried when I saw how soft the dough was, but chilling for an hour as instructed did the trick. I made icing for these cookies, but after tasting how sweet they are, decided icing was overkill. My husband put icing on his own cookies only and the rest of us were happy with them plain. Absolutely beautiful cookies with a lovely texture. (I only had plain shortening & added all filling to inside of cookies,otherwise no changes to recipe.)
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Disappearing Marshmallow Brownies

Reviewed: Mar. 23, 2009
My brownies turned out perfect! They were chewy and the marshmallows had melted into the bars and left little airy pockets all through. I baked them until they were a pretty dark tan on top and the middle was firm, NOT LOOSE! I think that's why so many reviews complained of gooey messes. Another thing is that I've never liked butterscotch chips too much because, to me, they're too sweet, but mixed in the batter like this just makes the sweetness factor perfect. I can't eat chocolate so I substituted peanutbutter chips. These are my very favorite cookie/brownie of all time now. Thank you so much for this perfect recipe.
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Pecan Turtle Bars

Reviewed: Mar. 16, 2009
This is delicious! I altered the recipe according to reviews, by mistake, and to my own taste but I never would have made them in the first place if the recipe hadn't been here to start with. So THANK YOU! I used 2 c flour. Because I read the recipe wrong, I added an extra 1/2 c sugar to the base. (I wouldn't do this on purpose though because I doubt it would matter.) I doubled the carmel layer plus I sprinkled on some toffee chips. I sprinkled on the 1 c of pecans, then filled in the spaces with peanuts. Then I subbed peanutbutter chips instead of using chocolate. I am so in love with these!
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Chinese Roast Chicken with Gravy

Reviewed: Mar. 12, 2009
I make this all the time now because it always comes out moist and delicious. It's like brining the bird without all the trouble! I do put a cup of water or broth in the pan to prevent burning of the juices. I 'paint' on the soy and sesame oil, add the broth and roast at 400 the entire time. Takes about 1 hour and 10 minutes to get the internal temp to 170. I make at least 2 chickens at a time. My favorite thing at the moment is to make this recipe just using chicken breasts instead of a whole chicken. I do everything the same, except just half a cup or so water, enough to cover the bottom of the pan by about a quarter inch. Then bake at 400. It takes about 40 minutes for the biggest breasts to cook to 170, but less time for smaller ones that are sometimes in the same package. I just start checking around 35 minutes. Extremely yummy moist chicken. Thanks so much for the jumping off point!
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3 users found this review helpful

No-Bake Peanut Butter Cookies III

Reviewed: Jan. 15, 2009
I was really happy to find these cookies in a non-chocolate variation. I made them with 5 cups of oats but next time I will stick to the recommended 4 1/2 c because I thought the extra made it crumblier. I agree that these are just about too sweet but I believe I will leave them that way because now I find just 1 or 2 satisfying and I'm afraid if I cut down the sugar I wouldn't be able to stop eating them! Thanks for this recipe and the trip down memory lane!
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1 user found this review helpful

Golden Sweet Cornbread

Reviewed: Jan. 12, 2009
I made only one change to this recipe and that was to only add 1 T baking powder (3 t). My cornbread came out light, fluffy, sweet and moist. I baked in a 9 in clay Pampered Chef baker (pretty close to using a cast iron skillet) which I greased liberally with shortening and placed in the oven while it was preheating. I convection baked it at 400 degrees and it was beautifully golden. (I'm not sure how long it baked.) I wish I had taken a picture of it; it was that beautiful! I saw one commenter said it wasn't cornbread, it was a cornmeal cake and I kind of agree with that, but I don't think that makes it bad at all--just different. I have always preferred unsweetened cornbread but I really did enjoy this variation and I thank you for the recipe. You can bet we'll be making this one time and again.
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Pumpkin Pancakes

Reviewed: Dec. 25, 2008
We made these pancakes for our Christmas breakfast and they were a big hit! I did make a couple of changes. I used 1/4 c (4 T) brown sugar and added an extra egg. I also omitted the ginger (heartburn sufferer) and added 1 more t cinnamon & 1 t vanilla. These pancakes turned out fluffy and light and tender. Another plus was that while I normally pretty much drown my pancakes in syrup, I found I enjoyed these best with just a drizzle. Thanks for a great recipe!
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Butter Icing for Cookies

Reviewed: Dec. 23, 2008
Thank you thank you thank you! This is the basic recipe I use for cake icing, too. I have successfully made it for cookies before but it's always hit or miss since I never knew how much of anything I used. I just iced the sugar cookies I made and they are divine. Usually I just sprinkle on sugar but this is way better. It's an old recipe that makes cakey thick not-too-sweet cookies that are just perfect for frosting. I found that just stirring everything in the pan made the frosting smooth and perfect so I didn't bother with the mixer. I also kept a small amount of skim milk (used instead of cream) next to me and added a few drops whenever the icing dried out. No need for reheating or anything else. These were ready to layer between sheets of waxed paper in less than an hour. Thanks again for figuring out the proportions for me!
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Caramel Snack Mix

Reviewed: Nov. 9, 2008
Great recipe! I made this exactly as stated in the recipe, using Chex Multigrain cereal, almonds and pecans. I left the nuts whole, and toasted them in the oven first. I saw several 'bad' reviews, and I believe most of them complained about stickiness of the finished product. These same reviewers stated that they 'had' to increase the cook time for the coating in the microwave to get it to the hard crack stage. That's their mistake right there! Like the recipe says, you just put it in the microwave until the butter melts! Stir it and pour it over your cereal mixture. I couldn't find my roaster so I used 2-9x13 cake pans, then dumped it on sheets of quick release foil and spread it out. It took almost no time to cool and didn't have to be stirred. Next time I'm going to try adding some cinnamon and vanilla as others suggested. Great recipe, Trish!
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12 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Oct. 18, 2008
I was wrong to be so hesitant about making these. I never liked the Girl Scout version so I balked. But these are really really special. After reading some of the reviews I made only 2 changes: used half butter and half shortening & subbed skim milk for the cream. I doubled the recipe since it seemed to make so few but I should not have. I used a small scoop which is 2 teaspoons size and made 56 two-inch diameter sandwich cookies. I did flatten with a fork. I also used a good tablespoon of filling for each sandwich. Be sure to use a mixer for the filling. I added enough skim milk to the other ingredients to get the fluffy texture I was after. In my convection oven I found that 7 minutes worked best. These are so gooooooooooood!
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2 users found this review helpful

Gobble Up Granola Snacks

Reviewed: Aug. 17, 2008
Mmmmm! I read a lot of reviews and ended up making this with high protein Special K cereal and 2/3 c each of peanutbutter & brown sugar. Then I added 1/3 c each of honey and light corn syrup. I mixed it in a plastic bowl, then turned it out onto my wooden cutting board and rolled it out with a wooden rolling pin. The mixture did not stick to the wood at all! I wish I had a big wooden salad bowl to mix it up in because it did stick a little to the plastic. Then, I cut off one edge (just to make it straight. I swear!) and put in in the fridge to cool faster. I just ate it and it is really really delicious. But, really, I could totally have waited until it cooled on the counter because I'm an adult. I think. The mixture does stick after it cools so it's best to get it off the cutting board as soon as it's firm enough to move. Thank you so much for this recipe!
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Sweet Restaurant Slaw

Reviewed: Jun. 10, 2008
Yay, Sandy! Thanks so much! I only used 1 T oil and left out the onion and & used mayo instead of salad dressing and this slaw was perfection . I also happened to use rice vinegar, but that's just because I like it so much. I let it sit in the fridge for about 3 hours and it was great, no gritty sugar or watery sauce. I served this with Mushroom Blue Cheese Turkey Burgers and Tea Biscuits (both from this site) and sliced tomatoes. Perfect meal!
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Mushroom Blue Cheese Turkey Burgers

Reviewed: Jun. 10, 2008
Oh my gosh! I didn't think ANYthing would make me like a turker burger but this recipe proved me wrong. Thanks so much, Trish! I used a little less than 3 oz of gorgonzola and mixed it into the burgers. The taste was a little strong for me and then I realized that 1/4 cup is NOT the same as 4 oz. DUH! The mushrooms keep the burgers so moist and delicious! I served these w/Tea Biscuits & Sweet Restaurant Slaw (both recipes on this site) and sliced tomatoes. It was a perfect meal!
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Tea Biscuits

Reviewed: Jun. 10, 2008
These had just the BEST taste! I halved the recipe because the original says it serves 20...but then I found that I had to roll it to about 1/4 inch to get even 8 biscuits out of it. Which is what I did. So they came out really flat, and I wasn't looking forward to the taste, but OH MY GOSH! They were so good that I wanted to eat all of them! Next time I will just make 4 big biscuits with half a recipe. (I did take suggestions to halve the salt and use 1/2 shortening, half butter.) Thanks for the recipe!
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Creamiest Rice Pudding

Reviewed: May 14, 2008
This is really really good! I used 2% milk and cooked it about 15 minutes longer and it is VERY thick! I used all 3 eggs and it is not at all custardy. I didn't have the patience to wait for 10 min. for the pudding to cool before adding the egg mixture so I just tempered the eggs by adding a ladleful of the hot pudding to the eggs, stirring well and then adding all the egg mixture to the pudding. I tasted it right away and worried that it wouldn't be sweet enough, but when we had it for dessert the next day, we thought it was perfect. I also added 1/2 t. fresh nutmeg because we love it. Thanks so much for this great recipe!
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Iced Pumpkin Cookies

Reviewed: May 9, 2008
I really don't understand all these rave reviews. I am so sorry to say that this is the worst recipe out of all the ones I've ever tried on this site. The ingredients seem ok and I am an experienced baker/cook, but the cookie was tasteless and gummy. I followed the recipe as written with the exception of icing them w/cream cheese frosting after I found they were not good plain. Even the frosting couldn't make these cookies taste good however. I tried underbaking them and baking them longer as well. My husband didn't like them either so it's not just me.
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Sweet Corn Cake

Reviewed: Sep. 2, 2007
Mmmmm! I made this today to go with grilled ribeyes, salad and apple pie. I quadrupled the recipe except for the butter which I doubled and cooked it for 60 minutes in a 9 x 13 pan and it was perfect. (I thought it was too sweet and personally would halve the sugar but everyone else thought that would be a bad idea!) I took someone else's suggestion, mixing the masa harina with warm water, adding the butter and sour cream (instead of heavy cream)and then adding the other dry ingredients. I mixed the corn in last. I did not have to use a mixer when fixed this way. Thank you for this awesome recipe!
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Pumpkin Cookies with Penuche Frosting

Reviewed: May 19, 2007
WOW! I would rate this 10 or more if I could! Thank you so much for this awesome cookie recipe! I did add 1/2 tsp each of cloves and freshly ground nutmeg. Awesome!
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4 users found this review helpful

Sweet Party Mix

Reviewed: Mar. 7, 2007
Not quite what I expected but very good. I really thought it would be sweeter. I made the syrup just as directed but did add some broken pretzel sticks, potato sticks, and toasted chopped almonds, walnuts & pecans. The trick to this is just to mix it in the roasting pan in the first place, then dump onto two sheets of parchment paper side-by-side on your table. It cools very quickly, allowing you to 'mix' it with your hands on the parchment. Thank you very much for this recipe! UPDATE: I just made this again, 1 1/2 years later and forgot I had made it before. My experience this time was much different, although I didn't really do anything significantly differently. I was really really awesomely good and addictive. I do have a convection oven now and wonder if that's why it came out a little chewier, though not sticky. LOVED IT!
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3 users found this review helpful

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