Cathie H. Recipe Reviews (Pg. 2) - Allrecipes.com (18486872)

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Cathie H.

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Classic Waffles

Reviewed: May 19, 2008
This is a perfect waffle recipe! My oldest son made them yesterday (May 18) for my birthday breakfast. He doubled the recipe and it made 6 full-sized waffles. He added 1-1/3 cups chocolate chips to the batter, and that made them even yummier! A great way to satisfy a chocolate craving! I agree with other reviewers about making extras and freezing them for a later meal. Then all you have to do is pop them in the toaster or microwave to heat them up. Definitely less expensive than buying frozen waffles at the grocery store!
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2 users found this review helpful

Mashed Potato Salad

Reviewed: May 15, 2008
Eating mustard potato salad from the grocery store deli will never be the same after tasting this delicious homemade version. My family and I loved it--it was very fresh tasting and had a nice crunchiness from the added vegetables. The mustard really added a nice zip. I made it almost exactly as written, and it produced a big bowlful (I used medium-sized potatoes). It was enough to serve with dinner (baked pork loin chops), and have leftovers the following day. The only very minor adjustments I made were the addition of an extra stalk of chopped celery, a couple of extra chopped sweet pickles (they were small, and my husband loves sweet pickles), and the use of 2 tsps. of celery salt and 1 tsp. of white pepper instead of regular salt and pepper. I think the addition of a few chopped hard-boiled eggs would have been good, too. I also refrigerated it for around 5 hours before serving it to let the flavors meld, and the leftovers were even tastier the next day after refrigerating it overnight.
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2 users found this review helpful

Mom's Goulash in the Microwave

Reviewed: Apr. 25, 2008
This is a really good recipe--it's simple, economical, and requires only a minimum of cookware to prepare. It used basic ingredients I already had on hand, and the combination of spices made it very tasty. I like the fact that it uses pasta to help stretch a pound of ground beef. I think it would be very flexible, too--you could add a can of vegetables, or beans, or whatever you have on hand that strikes your fancy. The only minor adjustments I made were the cooking times: I cooked the ground beef and chopped veggies for a total of 8 minutes on High; the sauce for 15 minutes on power level 8; and after adding the macaroni, I heated it for 5 minutes on High. I served it sprinkled with Parmesan and a side of garlic bread.
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1 user found this review helpful

Delicious Pineapple Muffins

Reviewed: Apr. 21, 2008
As a whole, these are pretty good, but they are more or less just a basic muffin. I could only taste a hint of the pineapple now and then in the ones I've eaten. If I make them again, I think I will try stirring the pineapple right into the batter. Also, at least for me, I found the recipe rather time-consuming, but it was a nice project for a chilly, wet mid-April Saturday afternoon. I doubled the recipe and used a 20-ounce can of crushed pineapple, which resulted in 30 cupcake-sized muffins. I used paper liners, but next time will probably spray the cups with non-stick cooking spray instead. The liners tended to stick to the muffins when I sampled them the same day I baked them, especially to the bottoms. However, after refrigerating them overnight, the paper peeled off a lot easier. There was also too much butter in the topping, so I added some extra flour and brown sugar to make it more "sprinkleable."
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Maple Salmon

Reviewed: Apr. 16, 2008
Very tasty recipe, and easy to make! I had approximately 2 pounds of salmon fillets, so I increased the ingredients accordingly. The only minor adjustment I made was that I marinated the fish in the fridge for around 45 minutes while I made a side dish (garlic red potatoes), and I baked it for around 25 to 30 minutes (since I was using double the amount of fish). And you know what, I didn't have any genuine maple syrup--I previously checked it out at the grocery store, and the price is a bit too spendy for my budget--so I used regular pancake syrup instead. It turned out great! It added just the right touch of sweetness to balance out the saltiness of the soy sauce and other seasonings.
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Fruit Cocktail Cake

Reviewed: Apr. 14, 2008
This cake was okay; my husband and sons seemed to like it better than I did. It definitely wasn't what I was expecting. I decided to double the recipe and use a 13"x9" pan. Like other reviewers mentioned, it was more like a cobbler. It didn't have a whole lot of flavor, and the sweetness was overpowering, to the point of leaving something of an aftertaste. Also like other reviewers stated, I don't think it would matter what kind of canned fruit you used, because you really don't taste the individual flavors of the fruit. I used one can of light fruit cocktail and one can of mandarin oranges, and it didn't seem to make much difference. The fruit did make the cake nice and moist, though, and the texture was fine even after refrigeration; the top stayed crunchy and the cake didn't go soggy. I definitely agree you could cut the amount of sugar in half. Maybe using half white sugar and half brown sugar in the batter would help improve the flavor, and possibly adding a teaspoon or two of a spice such as cinnamon.
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38 users found this review helpful

Lemon Garlic Salmon

Reviewed: Mar. 30, 2008
An easy and flavorful way to prepare salmon. I actually had two huge salmon fillets (I'd say equal to a whole fish), so I cut them into 6 serving pieces total and adjusted the other ingredients accordingly. I didn't bother to measure the lemon pepper--I just sprinkled it on both sides of the fish until it looked like enough. I cooked it in my electric skillet at 325 degrees, and I used regular stick margarine since that's what I had on hand. It works fine, although I know it adds salt to the recipe. I also used 2 tablespoons of instant minced garlic (if you decide to use it, too, add it in after the butter is melted to prevent overbrowning of the garlic). One large lemon provided enough juice to squeeze over the cooked fish.
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Pennsylvania Dutch Pickled Beets and Eggs

Reviewed: Mar. 19, 2008
Excellent recipe! As a child growing up, my mom made pickled eggs and beets each year as part of our Easter tradition. I always looked forward to them, and I wanted to find a recipe that matched the way I remember them tasting. This one did the trick! I have a large glass gallon pickle jar that I wanted to fill, so I actually used 20 hard-boiled eggs, and I quadrupled (yes, four times as much) the rest of the ingredients. I used 4 cans of regular (not pickled) whole beets, which gave me 4 cups of juice. To the juice I added 4 cups of sugar, 3 cups of vinegar, 2 tsps. salt, 1 tsp. pepper, 8 bay leaves, and 48 whole cloves (they're small!). (As for the onion, I used one extra-large onion, cut it in half, and sliced it into thin half-rings.) It sounds like a lot, but it made just enough liquid to pour over the eggs, onions and beets in the jar, with just a little left over. I made two layers each of the three items in the jar--first beets, then onions, then eggs. I recommend allowing them to refrigerate at least 3 to 4 days. I made them on Saturday afternoon (3/15), and this morning, Wednesday (3/19), they finally taste like they've developed the full pickled flavor. Yummy! Thanks, Cindy, for helping me to recall some fond childhood memories.
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77 users found this review helpful

Oatmeal and Applesauce Pancakes

Reviewed: Mar. 14, 2008
I was actually looking for a waffle recipe that uses applesauce, and I ran across this particular pancake recipe. I liked the idea that it also uses oatmeal (since I have a lot of it in my cupboard!) I figured why not, I'll give it a try and make it into waffles. My experiment was a success--nice, light waffles with a hint of cinnamon. I doubled the recipe, and it made 4 full-sized waffles. I baked them in my waffle iron for approximately 8-9 minutes each. My husband gave them a thumbs up, too!
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66 users found this review helpful

Ground Beef Curly Noodle

Reviewed: Jan. 15, 2008
This dish is economical and very tasty. I was surprised just how flavorful it was using such simple ingredients, and it was filling, too. I stretched the pound of ground beef by doubling the other ingredients, and it still came out really good. I didn't have Oriental ramen, so I used pork ramen instead, and it worked just as well. I also used 15-ounce cans of corn because that's what I had on hand, and the liquid was still adequately absorbed by the noodles. This is a very flexible recipe and easy on the food budget.
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2 users found this review helpful

Mushroom Tuna Noodle Casserole

Reviewed: Dec. 15, 2007
I guess I'll be the first one to differ on my opinion of this recipe. I discovered it 6 years ago on Allrecipes, and I've made it several times as a nice alternative to traditional tuna casserole. This time I happened to have on hand some pre-cooked frozen baby carrots, so that is what I used in lieu of a package of frozen carrots. I also like the use of canned sliced potatoes, I think they add something different to the dish. I simply made one layer of each ingredient, no need to make multiple layers of each. One suggestion I'd like to make, however, is to lightly season each layer as you go, or else you'll end up tasting all the salt, pepper and paprika on the top layer.
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31 users found this review helpful

Spanish Rice II

Reviewed: Dec. 15, 2007
Spanish Rice has been an old standby of mine for many years when I need to come up with something quick and easy for dinner. This recipe is a good version, simple, economical, and it used items I already had on hand. I doubled the ingredients so there would be leftovers for next day's lunch. To make it more filling, instead of using the vegetable oil I sauteed a pound of ground beef with the onion, green pepper and rice. I used 14-1/2 ounce cans of tomatoes (one Mexican style, one Italian style, because that's what I had in the cupboard). They worked just fine, and all the liquid was absorbed.
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Easy Salsa Meatloaf

Reviewed: Dec. 15, 2007
This is one of the tastiest meatloaf recipes I've ever come across! Meatloaf is one of my husband's all time favorite foods, and he loved this one. It was very flavorful, and the minced garlic added zing. I made it with ground beef as suggested, and used medium-hot salsa. I doubled the ingredients to make a larger loaf because I knew it would quickly get gobbled up! I baked it in an 11"x7" pan, at 375 degrees for one hour. It came out perfectly!
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Breakfast Casserole II

Reviewed: Nov. 27, 2007
This was pretty good; I consider it a variation of Tater Tot Casserole. I really liked the use of tater tots, as they are one of my favorite kinds of potatoes. However, I felt the recipe needed the addition of some sort of spices, and I was very hesitant about adding salt because of the sodium content of the ingredients already being used. Next time I make it I may add some pepper, or some chopped onion or garlic, to see if that livens the recipe up a bit. Also, one minor alteration I made was to shred 2 cups of Cheddar cheese so there would be enough to cover the casserole in a 13"x9" pan.
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Pasta with Tomato and Bacon

Reviewed: Nov. 19, 2007
I like discovering new variations on the traditional way to make spaghetti, and this tasty recipe fills the bill. It's easy to make and uses simple ingredients I happened to have on hand. I doubled the recipe to make sure it adequately fed my hungry husband and son, and there was plenty to feed the three of us plus leftovers. I used 8 slices of bacon (I had previously divided up a 3-pound package into freezer bags), and I didn't drain off the grease, as it helped to make the recipe more flavorful. I sauteed the onion and garlic in the grease and then added the tomatoes and cooked bacon. I simply crumbled the bacon into the sauce rather than breaking it into 1/2" pieces. I also used diced, rather than stewed, tomatoes because that's what I had in the cupboard, and they provided nice bits of color.
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4 users found this review helpful

Cowboy Stew II

Reviewed: Oct. 29, 2007
I found this stew very delicious and filling, and it was a recipe I was able to put together at the last minute with simple ingredients I already had in my kitchen. I didn't have any canned corn, so I used a 16 oz. bag of frozen corn and it worked just fine. I didn't drain the kidney beans to make up for the water that would have been in the canned corn. I didn't use a separate skillet to brown the ground beef--I simply browned the beef and cooked the onions together in my stew pot before draining and adding the remaining ingredients. I used 1 teaspoon salt and 1/2 teaspoon pepper, and that seemed to add just the right amount of seasoning. Good stuff! Nice alternative to chili.
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4 users found this review helpful

No Bake Cookies IV

Reviewed: Mar. 12, 2007
Very yummy, easy to make, and the perfect treat to satisfy a chocolate craving. I'm sold on no-bake cookies. My husband won't keep his hands off them! The only minor adjustment I suggest is that after you remove the melted chips, marshmallow and butter mixture from the heat, stir in the peanut butter and vanilla first until it is smooth, then stir in the coconut and oatmeal. I used cookie sheets lined with waxed paper; actually I ran out of waxed paper for the second pan and substituted foil to cover half of it, and it worked just as well--the cookies came right off after they were set. I doubled the recipe and used a tablespoon to form adequate-sized cookies for three hungry guys, and I came out with approximately 4 dozen.
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11 users found this review helpful

Baked Macaroni and Cheese with Tomato

Reviewed: Feb. 27, 2007
This recipe wasn't bad, but it was a little on the bland side. It has potential, however, and next time I make it I am going to add some seasonings to give it a little more zip--maybe cayenne pepper or paprika, or Worcestershire sauce or dry mustard. It wasn't quite cheesy enough for my taste either, so I'll probably add an extra cup of cheese. I couldn't really tell that there was tomato soup in it. For the crumb topping I melted the 2 Tbsps. of butter, and then mixed it with prepared dry bread crumbs packaged in a canister that you can find in your grocer's baking goods aisle.
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4 users found this review helpful

Ultimate Potato Soup

Reviewed: Feb. 26, 2007
Superb soup! I added my own touches adapted from another favorite potato soup recipe--2 Tbsp. Worcestershire sauce and 1 tsp. dry mustard. These additions made it even more flavorful. I like lots of potatoes in my soup, so I used two extra cups of chopped potatoes. Incidentally, after cooking the vegetables for 15 minutes in the two cups chicken broth, there wasn't a whole lot to drain--the potatoes soaked up most of it. After thoroughly mixing the flour/butter mixture into the half & half, I added the remaining chicken broth and the seasonings, made sure it was mixed until smooth, then added the vegetables and finished heating. I also used 4 tsps. chicken boullion granules instead of chicken boullion cubes. This is definitely a recipe I will keep on hand.
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2 users found this review helpful

Spicy Beans 'N' Rice

Reviewed: Feb. 24, 2007
This is a great recipe for one of those nights when you think there's nothing left in the cupboard to provide sustenance 'till next payday, like last night was for me! It's tasty, economical, quick, easy, and very healthy. Beans provide the protein, lots of tomatoes, and no added salt. I subbed a can of black beans and a can of white beans for the ones listed, because that's what I had on hand, and it came out great. That's the beauty of recipes that use canned beans--you can usually interchange the type of beans you use. I followed Ranae's suggestion and mixed up a couple of boxes of jiffy corn muffins to serve on the side. Very good meal!
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7 users found this review helpful

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