MrsKatt Recipe Reviews (Pg. 1) - Allrecipes.com (1841272)

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Blueberry Pie

Reviewed: May 17, 2006
I'm giving this four stars because I had to tweak it some. I used 5 cups of blueberries, 6 tbsp of cornstarch and 1 1/4 c sugar, lowered the heat to 400 and it was perfect! The first one I made, I followed the recipe to a tee, except increased the cornstarch to 5 tbsp (per several other reviews) and baked at 425. It was very runny and it burned.
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1243 users found this review helpful

Bean Soup

Reviewed: Feb. 1, 2006
I soaked my beans overnight, like I always do. I put all the ingredients into a slowcooker, set it on low and at dinnertime we had bean soup like I remembered! I grew up putting ketchup in my soup and eating it ladled over thick slices of homemade bread! YUM
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116 users found this review helpful

Cream Cheese Won Tons

Reviewed: Nov. 4, 2001
I made these and used crabmeat instead of the clams. My kids couldn't get enough of them!
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65 users found this review helpful
Photo by MrsKatt

Sweet and Sour Red Cabbage

Reviewed: Jul. 22, 2006
Good, I leave out the caraway seeds, no one in my family will touch them. I also used bacon grease instead of butter and left the bacon pieces in. I also don't boil the cabbage, I just let it cook in the vinegar/sugar mixture until crisp tender.
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55 users found this review helpful

Quick Black Forest Cake

Reviewed: Aug. 6, 2006
Okay, I hesitated giving this five stars because I didn't really make this. I had every intention of making it. I went to my cupboard (like old Mother Hubbard) and all I had was a caramel cake mix and apple pie filling. Another recipe was born. I followed the same premise using caramel cake mix, white chocolate chips and apple pie filling (I chopped the apples finer). Instead of the almond extract, I used 1.5 tsps of butter flavoring and 1.5 tsps of rum extract. I heated some caramel frosting and used that for a glaze. It was a major hit and the entire cake is gone. My brother's best friend said it's the best cake he's ever eaten. I can't wait to try it the "right" way.
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49 users found this review helpful
Photo by MrsKatt

Slow Cooker Macaroni and Cheese I

Reviewed: Aug. 26, 2006
I skipped the eggs because I didn't want a custardy mac & cheese. I added 1/2 tsp of dry mustard, used white pepper instead of black and sprinkled with paprika before serving. My 9 yr old daughter and I loved it...my blue box (read: fake) mac & cheese loving 7 yo son hated it.
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47 users found this review helpful
Photo by MrsKatt

Mock Lemon Chiffon Cake

Reviewed: Jun. 21, 2006
I used a lemon cake mix instead of white, I wanted a more lemony flavor. I also used mayonnaise instead oil. Turned out perfectly! Nice, refreshing summertime dessert.
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24 users found this review helpful

Tammy's Philly Cheese Steak Dip

Reviewed: Apr. 11, 2009
I made this with Steak Ums like some of the other reviewers, that was a mistake! It was really greasy and nasty. I tasted it before adding the (drained) meat and liked it, so I'm going to try again with real roast beef.
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21 users found this review helpful

Fresh Spinach Salad

Reviewed: Sep. 15, 2003
Very good! I was looking for something a little different and this was it! My 6 year old daughter loved it and so did my husband. I made it lower-carb by substituting Splenda for the sugar, low-carb ketchup for the regular and I used walnuts instead of the water chestnuts. I thought it needed a little something else so I added a little fresh minced garlic and cracked black pepper. *updated 12/23/07 * I still make this, but now add dried cranberries or dried cherries, add pecans instead of walnuts and make the dressing with the bacon grease instead of oil, not heart healthy but WOW!!
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18 users found this review helpful

Scalloped Potatoes II

Reviewed: Sep. 16, 2010
I have been making this for years. The only difference between this recipe and my family's recipe is that we salt and pepper each layer and also add very thinly sliced onions to every layer. Top with pork chops or pork steaks for a one pot dinner! By the way, once you add cheese, these are no longer scalloped (or escalloped) potaoes, they are au gratin.
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17 users found this review helpful

Special Buttercream Frosting

Reviewed: May 12, 2010
This a great recipe! I use it for cakes that I sell and never fail to get compliments. I do make two changes...I use only butter (shortening is an abomination) and I use REAL, high quality vanilla. My white frosting isn't necessarily brilliant white, but it's white enough that no one ever notices.
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13 users found this review helpful

Sweet Potato Salad

Reviewed: Sep. 27, 2005
I made this for sweet potato lovers and everyone thought it was "just okay". Won't make it again, not a bad recipe, just not to our liking.
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12 users found this review helpful

Souvlaki

Reviewed: Aug. 14, 2008
I make these on a regular basis. I buy pork loins on sale, cut my meat up and add the pork chunks and marinade to a freezer bag. I freeze it until I need them, works beautifully.
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11 users found this review helpful

Rhubarb Cherry Pie

Reviewed: Jun. 23, 2005
Wonderful! Super quick. This pie was a nice change from Strawberry Rhubarb (I hate cooked strawberries). It was sweet and tart, very pretty. I cut out pie crust hearts and placed them over the top instead of a full crust. Very "valentiney". Make sure the pie is cool before you cut it and it doesn't run!
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11 users found this review helpful

Hot German Potato Salad III

Reviewed: Sep. 29, 2013
I've been making this for years and didn't realize I never rated it! I double the sauce, use cider vinegar instead of white, a ton more bacon (we are bacon lovers) and use half celery seed/half celery flakes. I lost my German great-grandmother's recipe and with my tweaks on this recipe it is the same as hers. Another thing...I always, always, always throw this together and put it in a slow (225F) oven for a few hours, give or take. It really melds the flavors, I try to make this the day before I want it because it's always better the next day.
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9 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 27, 2002
I made this for a dish to pass at my in-laws Thanksgiving dinner. My MIL makes Stove Top along with traditional stuffing because my husband won't touch her stuffing. I'm not too crazy about it either. Anyhow, I made this, my husband reluctantly tried it and ABSOLUTELY loved it! I thought it was pretty good, also. My six year old thought it was cool to have cranberries (Craisens) in her dressing! I made it in a 13x9 pan, baked it at 350 deg F for about 45 minutes. I also used 2 and 2/3 cups stock, it seemed to dry to me while mixing it. Turned out beautifully and it's very eye-appealing!
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8 users found this review helpful

Easy Manicotti Florentine

Reviewed: May 14, 2002
I started out stuffing the pasta with a teaspoon and quickly switched to a butterknife..worked a heckuva lot better. This went together VERY quickly..I love not having to cook the pasta! I added a little oregano and garlic to the cheese mixture along with about 1/3 cup of grated parmesan cheese. I used LOTS of marinara sauce. My picky three year old LOVED it, my five year old begged for more and my husband thought I slaved!!!! 5 stars for that alone!
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8 users found this review helpful

Holiday Leg of Lamb

Reviewed: Nov. 23, 2008
This was very good.
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6 users found this review helpful

Honey Bourbon Fire Sauce

Reviewed: Aug. 14, 2008
Very good! I used 32 oz of my own homemade salsa and added minced garlic. Perfect. I used this recipe in a rib cook off and subbed regular V8 instead of the hot&spicy and used a medium salsa and we took first place. This makes a lot!
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6 users found this review helpful

Pickled Beets

Reviewed: Aug. 14, 2008
The longer these sit, the better they are.
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5 users found this review helpful

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