Kathy Sheets Recipe Reviews (Pg. 1) - Allrecipes.com (1822513)

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Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 4, 2003
Ooo-ooo-oooh! Marvelous little bites of chocolate heaven. After reading previous reviews I was concerned about dryness after the first day so I used half butter and half butter-flavored shortening for the fat. Since I was using a small cookie scoop, I used mini chocolate chips (baked for 8 minutes)...all I can say is they are perfect for a chocoholic like me. For those who don't know this tip: Line your baking sheet with regular old aluminum foil and you'll have no problem with cookies sticking. Use a new sheet each time then slide the foil onto newspapers to cool slightly before removing cookies to wire racks. Thank you for the perfect recipe!
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429 users found this review helpful

Baked Fake Steak with Gravy

Reviewed: Nov. 10, 2002
Very good! I took a big shortcut though, made the meat mixture, shaped it into oval 'burgers', browned on both sides, topped it w/fresh mushrooms, then the gravy mixture. Then I covered it, brought it to a boil, turned it down to a simmer, and let it cook for 15 minutes. My teenaged boys and husband loved it! YUM!
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61 users found this review helpful

Steve's Chicken Noodle Soup

Reviewed: May 15, 2006
I LOVE this soup! I just read it about half an hour ago and it's just about ready, but I have already tasted it and can't wait to eat a bowlful! I did not have the fresh herbs on hand so I used about 3/4 t of each, dried. So yummy! I've tried similar recipes before, but the difference is the herbs. Thank you, Steve!!!
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32 users found this review helpful

Good Old Meat Pie

Reviewed: Oct. 25, 2002
Agreed! This is awesome and easy! I used leftover sirloin steak and mushroom marsala sauce. Add estra potatoes and other veggies!
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26 users found this review helpful

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

Old Fashioned Fudge Cookies

Reviewed: Mar. 8, 2002
These are the most amazing cookies ever! They are incredibly tender and have a wonderful chocolate flavor. I am a true chocoholic and didn't really believe a chocolate cookie without chocolate chips could be so good but boy was I wrong! I used a small cookie scoop, covered the cookie sheet with the cookie balls and then went back and lightly flattened each one with the bottom of a glass dipped in sugar. I also took some of them to work and my coworkers thought they were awesome, too! TRY THEM NOW!!!!!!! Thank you so much for this recipe!!
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22 users found this review helpful

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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19 users found this review helpful

Rosemary Sherry Pork Chops

Reviewed: Nov. 12, 2002
You're right, Stacey, incredibly good! I used dried rosemary, and doubled the sauce. I also removed the chops once they reached 160 degrees, boiled the sauce down some and then finished it with about 3 T. butter. Mmmmmm-mmmm! (The chops didn't take 25 min. to cook, more like 15 total.)
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15 users found this review helpful

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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14 users found this review helpful

Baby Carrot Bars

Reviewed: Jan. 22, 2007
Even though I made some changes to this recipe (after reading all the reviews) I just have to give it 5 stars because I would not have been able to come up with something so incredibly good without the original recipe. Here are the changes I made: couldn't find a 7 1/2 oz jar of babyfood so I used 2-4 oz. jars of baby carrots. I only used 1/2 c of canola oil since I had many times substituted applesauce for all the oil in a recipe, and only made 1/2 a recipe of the frosting using 1/3 less fat cream cheese. That made plenty of frosting. Also FYI, about 2 medium carrots, chopped in my mini food processor made 1/2 c. It may just be my oven, but I had to bake it for a total of 35 minutes before the cake tester came out clean. The end-product is a cake rather than a cookie, very moist, very delicious! I store this in the refrigerator due to the cream cheese in the frosting. Thank you, Star!
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13 users found this review helpful

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

Enchiladas Suizas

Reviewed: Aug. 12, 2003
Wow! Was this ever great! Thanks for the recipe, Lisa! I also substituted 2-4 oz. cans green chiles for fresh and used fat free half n half instead of heavy cream and no one knew. Next time I will layer like a lasagna instead of taking the time to roll the tortillas to save on prep time. Also the chicken & 'cream' were not hot before going into the oven so it took 45 minutes to bake. I'll make sure all is hot when putting the dish together next time. Mmmmm!
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12 users found this review helpful

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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8 users found this review helpful

Old-Fashioned Banana Pudding

Reviewed: Sep. 23, 2002
This is THE banana pudding to make. My whole family loves it! Worth every second it takes to make it and every calorie, too. Though I always use skim milk and you can never tell the difference! Thanks for the recipe!
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6 users found this review helpful

Salmon Cakes II

Reviewed: May 11, 2002
Delicious! We especially love these with creamed spinach & mashed potatoes. If we don't have a creamed vegetable, though, we feel this recipe needs a sauce.
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6 users found this review helpful

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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5 users found this review helpful

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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5 users found this review helpful

Buttermilk Pancakes II

Reviewed: May 9, 2002
OHMIGOSH!!! These are the best ever! Extremely light and fluffy! (Anyone who doesn't get a light and fluffy pancake with this recipe is probably mixing them too long or too well. The batter should be definitely lumpy. Also be sure your baking powder still has its zing.)
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5 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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