Cathie H. Recipe Reviews (Pg. 1) - Allrecipes.com (18486872)

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Cathie H.

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Hearty Vegan Slow-Cooker Chili

Reviewed: Oct. 12, 2012
Wonderful chili recipe, very flavorful, and imho you definitely won't miss the meat! I have a 6-qt. crockpot, and as other reviewers stated, the ingredients filled it to the brim. Just a few minor modifications...I used a 16 oz. pkg. of frozen spinach, same size of frozen corn, only one onion, 3 tsps. jarred minced garlic, and added 2 cups cut-up fresh green beans I had on hand. As suggested by other reviewers, I skipped the sauteeing step and added the peppers, onions and garlic directly into the pot, and used canned Mexican-style tomatoes with green chilies. I also cut way back on the chili powder; I used 2 Tbsp., and that to me was the perfect amount, considering it also calls for a Tbsp. of cumin, which is similar to chili powder. Any more would have been too overpowering. The one ingredient I added that veered me off the vegan path was a cup of homemade chicken broth I had in the freezer, in lieu of vegetable broth. In all, the chili is excellent, and it came out perfect...not too thick OR thin. I cooked it about 6-1/2 hours total. It made plenty of leftovers, and right now I am enjoying a bowl of it for lunch as I type this.
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4 users found this review helpful

Baked Pork Chops II

Reviewed: Nov. 18, 2010
These came out so yummy! Loved 'em! Tender pork chops in a sweet barbecue-style sauce. The recipe is perfect; I only made a few minor adjustments because I was cooking 6 boneless pork chops. I used a 15-ounce can of tomato sauce, and doubled the rest of the ingredients EXCEPT the water...that I left at 1/4 cup. I baked them in a 13"x9" pan. Served them with Betty Crocker roasted garlic & cheddar mashed potatoes, and bagged coleslaw with a homemade coleslaw dressing. The extra sauce from the pork chops even tasted great on the potatoes!
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6 users found this review helpful

Sausage Potato Bake

Reviewed: Jun. 25, 2010
I made this in the slow cooker and, based on other reviewers' suggestions, added chopped onion, a drained can of corn, and a 1 lb. bag of baby carrots on top of the sausage, in that order. I also mixed the mushroom and vegetable beef soups together in a small bowl before adding them on top. It did taste good when it was done, but a little on the dry, thick side. I'm thinking maybe something like a cup of beef broth might have helped sauce it up a bit. The French onion soup, that other reviewers suggested, in place of the veggie soup might have done the trick, too, because it's a more liquidy soup to begin with. I also think it could have used some spices to jazz it up, maybe some black pepper or garlic or onion powder. If you make this in a slow cooker, I would recommend keeping the cooking time closer to the low end (6 hours) rather than the high end (8 hours). I went right down the middle with 7 hours, and if I would have cooked it that extra hour, it would have ended up way too dry.
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5 users found this review helpful

Banana Split Cake III

Reviewed: May 19, 2010
I made this cake for a birthday, and it came out sooo good! Light, cool, delicious, simple and fun to make, and very pretty! I found a very similar recipe on the Kraft site, and I used a couple of their suggestions: I used the juice drained from the pineapple as part of the liquid in the cake mix, and I mashed an extra banana and added that to the mix, too. I baked the cake in a greased 13"x9" pan at 350 degrees for 35 minutes. I followed the advice of other reviewers and used banana pudding mix instead of vanilla in the cream cheese layer. I used a 20-ounce can of crushed pineapple on top of the sliced bananas. I found that an 8-ounce container of whipped topping was adequate for covering the top of the cake; I think 16 ounces would be a bit much. To decorate the top of the cake, I used a large 10-ounce jar of whole maraschino cherries (which I found for an inexpensive price at Walmart), and I used closer to 1/2 cup chopped walnuts.
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4 users found this review helpful

Cabbage Kielbasa Supper

Reviewed: Apr. 15, 2010
Really good stuff! Easy to make, inexpensive and filling. FYI, one whole medium head of cabbage equals approx. 8 cups shredded. I used 5 medium-sized red potatoes, and I cut them into chunks somewhat bigger than 1/2 inch. I also rounded out the salt to 2 tsps. It started smelling really done after about 7 hours on low, so I went ahead and served it, and it was great! The potatoes and cabbage held together very nicely. I really like the way the cabbage came out tasting very similar to sauerkraut, simply by cooking it in chicken broth.
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1 user found this review helpful

Slow Cooker Ham and Beans

Reviewed: Jan. 24, 2010
This is by far one of the most flavorful bean recipes I've discovered. I liked the contrast between the brown sugar and the onion/garlic/cayenne combination; it made them "sweet 'n spicy". It came out more like a soup than what I expected, but that was fine; I just served it with saltines and we were set to go! I have a 6-quart crockpot, so I doubled the ingredients. There will be plenty for tasty leftovers tomorrow. I used turkey ham, and added two cans of chicken broth before covering with water. I also converted the cooking time to 8 hours on high, since I'm not an early enough riser to have everything prepared by 6 a.m.! LOL Cooking on High, as far as I can tell, works just as well. One last thing, next time I might try adding some chopped onion, celery, and/or carrots.
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10 users found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Jan. 17, 2010
After many years of making countless meatloaves in the oven, I was skeptical about a meatloaf coming out correctly in a slow cooker. This recipe proved to me that it could be done, and deliciously, too! A few minor modifications--I beat the eggs and milk together with a fork first, then mixed in 2 pounds of ground beef, a cup of stovetop-type stuffing mix, an envelope of dry onion soup mix, the salt and the sage. After it had cooked for 6 hours, I removed the meatloaf to a plate, drained off the accumulated fat from the slow cooker, returned the meatloaf to the slow cooker, and then topped it with the ketchup mixture. I let it cook 20 more minutes, then put it back out on the plate and let it sit for 10 minutes. It was very easy to slice and serve, and absolutely yummy!
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3 users found this review helpful

Fish Fillets Italiano

Reviewed: Nov. 17, 2009
Very flavorful, light, and quick & easy to make. I used 2 pounds of whiting fillets, so I more or less doubled the recipe and used my electric skillet. I used 4 Tbsp. of olive oil, 2 cans of tomatoes, 4 cloves of garlic, and 2 teaspoons of dried parsley flakes. I also used a cup of chicken broth in place of the wine, and sliced up one large white onion. I only had one small can of sliced olives on hand, but that was plenty. I took the advice of a previous reviewer and added a tsp. of salt, 1/2 tsp. of pepper, and 4 tsps. of Italian seasoning. Served over rice as suggested. Excellent!
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Cranberry Sauce Chicken II

Reviewed: Jun. 6, 2009
Yummy!! Very light, sweet and fruity. I used boneless/skinless chicken breasts, and a can of whole berry cranberry sauce; otherwise, I followed the instructions as written, and it came out perfect! There is plenty of sauce, so I suggest making rice as a side dish so you can pour some over it.
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Calico Bean Casserole

Reviewed: Jun. 6, 2009
This is the best recipe using a combination of canned beans that I have found to date. No need to change any of the ingredients. I liked how it came out so thick--a lot of similar recipes, for me at least, turn out way too saucy. Good BBQ-y flavor, too. My main suggestion is that if you want to skip washing that extra mixing bowl, use a large pot to fry the ground beef/bacon/onion mixture; then after draining (if you need to--I found that I didn't), mix in the cans of beans and then mix in the remaining ingredients. Then you can pour it directly into your baking pan. I also decided to use a large (28 oz.) can of baked beans, and I baked the casserole for a total of 50 minutes, until it was bubbling around the edges. I let it sit for 10 or 15 minutes after taking it from the oven while I made some biscuits to go with it.
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8 users found this review helpful

Tender Italian Baked Chicken

Reviewed: Jun. 6, 2009
The taste was great, and the chicken did turn out moist. It was somewhat messy to prepare, however. I really had to dunk the pieces into the mayo/cheese mixture to get it adequately coated, and it took a bit of doing to get the crumbs to stick evenly. I sprayed the pan with non-stick cooking spray to ensure the chicken could be removed easily without losing the coating, and I baked it for 20 minutes on the first side, then 25 minutes on the second side, to get the coating crispy.
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1 user found this review helpful

Green Chile Frittata

Reviewed: May 20, 2009
After making this recipe, I know I'll be making frittatas a lot more often. It was easy to prepare, much easier than an omelette, and really tasty and filling. It came out perfect just the way the recipe is written. I did beat the eggs slightly before adding the dry ingredients, and I used a wire whisk to make sure the flour, etc., got mixed in thoroughly. The only thing I might do differently next time is to add some chopped onions. But it's great just as is!
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Smoked Sausage and Zucchini Saute

Reviewed: Mar. 23, 2009
I thought this dish was a bit too spicy and on the dry side. All I really tasted was the smoked sausage, and barely detected the zucchini and tomatoes. I cut the zucchini into slices, and when it was time to add back in the sausage and the spices, I let it cook for 5 more minutes; then I stirred in the diced tomatoes and let it cook another 5 minutes, in hopes the tomatoes would let off enough juices to make it moister. If I cook this again, I may try a can of tomatoes instead, and add another zucchini.
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1 user found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 18, 2009
Absolutely delicious! A hearty, full-bodied bread, and in my opinion as good as bread that takes hours to make, only much easier! The recipe is perfect as written. Make sure to use up the butter/buttermilk mixture by basting the bread a couple of times while it bakes, because it will make it taste and smell that much better! Postscript: I had a couple pieces this morning for breakfast, toasted, with apple butter. Yummy! I noticed it did develop more of a biscuity flavor after sitting overnight (wrapped in plastic).
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Corned Beef and Cabbage

Reviewed: Mar. 18, 2009
Overall, this is one of the best ways I have found to prepare corned beef. Tastewise, it was excellent and perfectly seasoned. The flavors were also infused into the vegetables, so there was no need to add anything extra to them like butter or salt. I followed a couple of reviewers' advice and placed the meat at the bottom of the crockpot and put the vegetables on top. I used a larger piece of meat (4 1/2 lbs.) and added a couple of extra potatoes, so the pot was full before I was able to add the cabbage. I followed another reviewer's advice and used some of the cooking juice to boil the cabbage in a separate saucepan.
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1 user found this review helpful

Smothered Mexican Lasagna

Reviewed: Mar. 16, 2009
I thought this recipe was okay; it had a lot of good spicy flavor. It had an odd texture, though, which I think was due to layering the ricotta/egg mixture on top of the tortillas. It came out soft and tasting rather like, I would say, imitation lasagna noodles. I didn't mind it, but my husband wasn't too fond of it. I used ground beef instead of turkey, and after adding the next five ingredients to the meat, let the sauce simmer for 10 minutes to allow the flavors to meld and the onions to get tender. I also topped the casserole with 2 cups of shredded pepperjack cheese, and increased the baking time to 30 minutes, so the liquid from the meat sauce would be adequately cooked in.
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Oatmeal Banana Raisin Coconut Cookies

Reviewed: Jun. 22, 2008
These cookies are oh-so-yummy! Soft, moist and delicious, and the recipe is perfect just as written. They're a bit time-consuming, but well worth the effort. I was impressed by the fact that I was able to let them bake for the full 13 minutes to get them adequately browned, and the bottoms didn't get overly-browned (or blackened) like some cookies do. Plus, I actually came out with 60+ cookies--more than what the recipe says it makes. My family is devouring them quickly!
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Momma Lamb's Famous Fruit Salad

Reviewed: Jun. 7, 2008
Myself, I think this fruit salad turned out too intensely sweet. However, I asked my oldest son's opinion of it and he thought it tasted great. Difference in taste buds, I guess! I did do some adjustments to accommodate the ingredients I had in the cupboard, but the submitter of this recipe does say it can be easily doubled and that the juice from the oranges could be used. I had two 3.4-ounce boxes of lemon instant pudding, so I substituted these for vanilla. I measured out the pineapple juice (approx. 1-1/2 cups), and added enough mandarin orange juice to make 2 cups (because of the increase in the amount of pudding). I also had two 11-ounce cans of oranges and used both. I sliced up four medium-sized bananas into a smaller bowl and then sprinkled them with a tablespoon or so of bottled lemon juice to prevent them from browning. That way I could add the bananas to the salad along with the other fruits before refrigerating, and since I used it sparingly, I didn't really detect the taste of the lemon juice. The pudding didn't actually set up; rather it came out creamy, which was fine. In all, it resembled a VERY sweet, creamy fruit cocktail!
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3 users found this review helpful

Beans-n-Franks

Reviewed: May 28, 2008
Good ol' beans and franks are a great standby for those of us on a budget and a bunch of big appetites to feed. I used a 28-ounce can of pork and beans, half an onion, chopped, and sliced up a pound of smoked sausages. I also doubled the brown sugar, mustard and celery salt. It came out excellent!
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12 users found this review helpful

Tender Barbecued Chicken

Reviewed: May 28, 2008
Easy and delicious! I had approximately 5-1/2 pounds of chicken thighs and drumsticks, and I own a 6-quart slow cooker, so I used 2 bottles of barbecue sauce (Kraft Honey Hickory Smoked), 2 onions, 2 lemons and 1-1/2 cups of cola. I let it cook for the maximum time of 10 hours. The meat was so tender that it literally came right off the bone. My oldest son and I agreed that the flavor was more smokey than barbecue, but it was a good flavor that was absorbed into the meat. I was a bit skeptical about not browning the chicken to crisp the skin before placing it in the slow cooker (I'm not a fan of rubbery chicken skin), but I found there was no need to worry, because the skin came out very light and tender--I hardly noticed it was there.
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38 users found this review helpful

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