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Sausage Stuffing

Reviewed: Nov. 17, 2006
This is similar to my mother's traditional recipe,with a few critical ommissions. I am not good with measurements... do it by taste... so a good handful of chopped fresh parsley and a cup or so of chopped walnuts really complement. Also, I use sage sausage, and rather than poultry seasoning, (we already have the parsley)plenty sage, rosemary and thyme (la la la). I stuff it into the turkey (bah humbug to non-stuffer panic)and always make extra, bake in a covered casserole. When you unstuff the turkey, you can mix some of that wetter stuffing in with the dryer baked batch. We all fight over it, later adding it cold with real cranberry sauce to turkey sandwiches w/salt,pepper,mayo. mmmmmmmm
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161 users found this review helpful

O' Henry Bars

Reviewed: Oct. 27, 2007
This is BRILLIANT if you change a few of the steps. My sister would put the sheet right in the freezer to speed cooling because her boys were so impatient!!! I mail them to our Marine in Iraq and they are devoured! You MUST CHILL base before spreading with the topping. Also, two-thirds cup of melted butter is more than enough, and it should be DARK corn syrup. Line a 9X13 cookie pan with foil, spray with Pam, and after patting down base mix, (GOOD TIP) push the edges back a bit with a fork. It becomes brittle if you bake it too long, so 12 min. max. After chilling, you should be able to lift it out of the cookie sheet and peel the foil right off. Also, we use 1 C peanut butter and a 1-1/2 C chips melted in dbl boiler, then spread on cooled base. Chill again after frosting, and use big, heavy knife to cut into bars. mmmmmmmmm
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62 users found this review helpful

Stovetop Granola

Reviewed: Sep. 9, 2007
Excellent! I followed the advice in a few of the reviews, such as adding more oats, some cinnamon and adding the nuts and fruit at the end of the last cooking phase. I also put the cookie sheet into a moderate oven, turned off after 5 minutes and let it sit... Nice and crunchy and very light... Granola costs a fortune in the market. This is far better, less additives and a fraction of the cost. Thanks a million!
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44 users found this review helpful

Lemon Ice

Reviewed: Feb. 22, 2007
I've made this gorgeous treat for years thanks to Susan Branch, but with the following adjustments: 3.5C water boiled, then stir in and dissolve 1.25C sugar. When cooled add .75C fresh lemon juice and 2Tbs zest. Freeze in metal bowl and beat when ready to serve. Good for vegans, and now I want to try with Splenda. I'll let you know...
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37 users found this review helpful

Vegan Carrot Soup

Reviewed: Oct. 21, 2007
This was a big hit, but I also tweaked it a bit: I added a fistful of chopped fresh coriander/cilantro,2 stalks of celery, some cumin and nutmeg. Our vegan visitor was very pleased... and I was happily surprised as I'd normally want to add butter/cream and other vegan no-nos. Season it to your own taste. A great winter warmer (it actually started snowing while we were eating)!!
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19 users found this review helpful

Pistachio Hazelnut Baklava

Reviewed: Nov. 22, 2009
I've made this a few times and it always disappears. Pistachios are great, and I have used other nuts like walnuts if I have no hazelnuts. I'm glad I found it again, it will make a great Thanksgiving gift!
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15 users found this review helpful

Baked Scallops

Reviewed: Oct. 25, 2006
I had to search for this recipe, and it was exactly what I had in my head. It was really good, but I thought it was too much breading. More important is that I had the most gorgeous bay scallops, and their delicate taste was somewhat overpowered by the seasoning in the Italian breadcrumbs. Next time I would make my own with subtle spices and use less. I have not tasted such sweetness since my Long Island childhood.
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12 users found this review helpful

Harvest Vegan Nut Roast

Reviewed: Jan. 3, 2010
Five stars with my spice ad-lib, but this was a good start. My first time making a nut roast, so I changed a few things after reading the other reviews, and the roast became a thing of beauty! Left out the bread crumbs because I was not sure they'd be acceptable to our visiting vegan. Added garlic, mushrooms and cashews, and changed the spice to hot curry powder (spicy hot Madras style), cumin and thyme. Because of the 'too soupy' comments, I used enough soy milk to bind, and cut the recipe sort of in half. I think you have to trust your cooking instincts when it 'feels' like the right texture. Totally vegan, and the carnivores were fighting over the small bit that was left!! Will make it very soon again, and even keep it vegan.
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11 users found this review helpful

Pecan Pumpkin Pie I

Reviewed: Dec. 24, 2010
excellent every time just as written, always a hit with guests Double the spices, add a little ground cloves and a pinch of chili pepper
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9 users found this review helpful

Inside-Out Manicotti

Reviewed: Feb. 21, 2007
In Brooklyn and the Bronx they called this 'baked ziti'. In Long Island my mother called it 'lazy lasagna'. It is easy to improvise, and extra black pepper and parsley/oregano in the ricotta mix is good. I also agree with the suggestion that using a little extra sauce eliminates the need to cook the pasta before hand... it bakes to a perfect al dente. Mangia!
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6 users found this review helpful

Key Lime Cheesecake I

Reviewed: Oct. 22, 2006
Followed this to a T, mostly... and used the cheesecake tips: pan of water in oven, turn off oven when centre still jiggly, leave in closed oven for an hour. No cracks, most visually beautiful, perfectly textured cheesecake. I used fresh limes, and it was the perfect balance of sweet and tart. NOTE: in high altitude (7500 ft)the time was 75 minutes. Thank you for a killer dessert!!
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5 users found this review helpful

Chocolate Chip Orange Zucchini Bread

Reviewed: Sep. 21, 2008
I've made this a few times since my husband is bringing in bushels of zukes from his garden every day. We also had 19 lbs of apricots which make a great sub for applesauce... and freezing them straight from the tree make prep much easier. No blanching needed, and they defrost mushy, so pits just pop out when cooking down. I omitted oil, used the stewed apricot, half the sugar, lime zest,Ghirardelli chips, increased cinnamon to 1tsp and 3+ cups of sweated zucchini. We are high altitude, so increased baking time to 1 hour. This made 4 mini loaves and a thin regular load. GORGEOUS, and now freezing them for Christmas presents.
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4 users found this review helpful

Super Simple Oven Barbequed Chicken

Reviewed: Aug. 26, 2011
This can be tinkered with, but great as is. Raves from family who rarely notice...
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3 users found this review helpful

Down Under Lemon Tart

Reviewed: Nov. 22, 2009
I made this last Thanksgiving to bring to our friends. I left it in the pantry with a pumpkin pecan pie, and when we returned home from our night away, our kids had demolished both. They were lying on the floor like over-stuffed dogs. I'm about to make them again to bring along this year. I'll make two sets to leave one behind. BEST recipes!!
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3 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Jun. 27, 2009
I've made this fantastic scampi many times, adding some butter to the marinade. I sautée the shrimp until not quite done. This is important so they don't get overcooked when finishing the dish. The red pepper is a great addition. Heat the leftover marinade, toss into al denté linguini with grated reggiano and black pepper. Lastly add shrimp and toss at the end just to heat up. Add some lemon, black pepper and cheese to taste, garnish with fresh parsley and watch them devour it. again 12/2010!!!!!
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3 users found this review helpful

Red Cabbage

Reviewed: Oct. 11, 2008
This is a great. BIG NOTE: If you make too much,it freezes REALLY WELL. I found some that I froze a year ago (!!!) in tupperware, defrosted, heated & served w/Apricot-Glazed Pork Chops... perfection!!
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3 users found this review helpful

Cozy Mulled Wine

Reviewed: Dec. 20, 2014
It's a holiday staple. I use Jameson Irish Whiskey, my favorite. I think the flavor, and certainly the alcohol, loses its kick the more it's kept warm. I will usually add more at the end. I think one of the kids made it with the brandy once, but I was getting so cranky/flustered with all our 20-somethings in the kitchen that I threw more straight Jameson into my mug. I believe they call that 'self-medicating'. Enjoy!
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 29, 2009
The best cheesecake I've ever made. I used five pkgs of cream cheese and no flour, but no other ingredient changes. We're at 7500 ft, so baking time was about 15 minutes longer. I used the usual advice: water bath, leave in over for cooling, then in fridge overnight. It still had minor cracks, but stood up tall, was very creamy. Thanks a million, Chantal.
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1 user found this review helpful

Wine Soaked Mushrooms

Reviewed: Sep. 21, 2008
I also used half the wine and broth, doubled the garlic and did the full 90 minutes plus a bit more as guests were late. We had realy good steaks, and the mushrooms were more popular! Thanks for a great recipe.
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1 user found this review helpful

Chocolate Frosting I

Reviewed: Mar. 6, 2006
Just made this with my 17 y/o stepson Zach ...telling him he was able and that it would be way better than the instant stuff he was craving. It was our first collaboration, a much-needed (and good) bonding exercise. He is thrilled with the results and amazed that he can actually do this. BUT, less than HALF the sugar was more than enough. wow...he is chatting away and has made a sandwich with the chocolate spread and peanut butter, so thanks a million!!
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1 user found this review helpful

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