Cathie H. Recipe Reviews (Pg. 3) - Allrecipes.com (18486872)

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Cathie H.

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Garlic Red Potatoes

Reviewed: Jan. 26, 2007
These potatoes are scrumptious, and the hint of lemon and garlic are what makes them so flavorful. A definite option to basic baked potatoes. The only thing I changed was the cooking temperature and the amount of time they were in the oven. I baked them at 400 degrees, first covered for 30 minutes. Then I removed the cover, gave them a stir, and continued baking them uncovered for another 10 minutes. They weren't quite done, so I gave them another stir and baked them uncovered for 10 more minutes. They were fork-tender. I served them as a side dish to this site's Millie Pasquinelli's Fried Chicken. Awesome meal!
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2 users found this review helpful

Millie Pasquinelli's Fried Chicken

Reviewed: Jan. 26, 2007
This is definitely a recipe I will keep for making perfect fried chicken. I used a 5 pound package of thighs (10 pieces). The meat came out moist and the coating was golden brown and crispy. The flour-egg-reflour procedure is a definite key to keeping the coating adhered to the skin during frying--I didn't have a lot of trouble with it sticking to the pan or falling off. I didn't add any regular salt, because there is plenty of seasoned salt in the coating. I did add a teaspoon of pepper, however, and it blended well with the other ingredients. I also didn't want to use up a whole bottle of cooking oil, so I used approximately 1/2 quart (2 cups), enough to fill my electric skillet about an inch or so. It was more than enough. I also increased the cooking time because I feel you shouldn't hurry chicken. A minimum of 45 minutes total works for me. I cooked it uncovered at 350 degrees for about 10 minutes per side, then covered it, lowered the heat to 275 degrees and cooked it another 10 minutes. Then I uncovered it again, turned the chicken, increased the heat back to 350, and cooked it 10 more minutes. I turned it one last time and cooked it for 5 minutes. It came out absolutely delicious.
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3 users found this review helpful

Army SOS Creamed Ground Beef

Reviewed: Dec. 15, 2006
This dish is tasty and filling, and is easy to make and economical. It is very similar to another recipe I have used time and time again from a 1950's Betty Crocker cookbook, called "saucy hamburger crumble." I love hamburger gravy, it's one of my old standbys, and you can serve it on whatever you have on hand--noodles, macaroni, rice, potatoes or toast.
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Tuna Pita Melts

Reviewed: Dec. 12, 2006
I had great expectations for this recipe after reading all the rave reviews, but it came out disappointing. The toppings were good, I even added slivers of onion, but pita bread just did not work out being baked in the oven. It came out way too crispy and hard, especially after following the suggestions to bake the sandwiches a little longer to make sure the tuna mixture was hot enough. I used 3 cans of tuna and increased the mayo, relish, and dill weed accordingly to cover 6 pitas. I also sliced up two tomatoes and used 2 cups of shredded cheddar cheese. However, I'll be sticking to tuna burgers (made with hamburger buns) from now on if I want to make a hot alternative to a cold tuna sandwich.
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2 users found this review helpful

Crustless Cranberry Pie

Reviewed: Nov. 30, 2006
This was okay, but definitely more like a fruitcake or a coffeecake than a pie. I thought it came out rather heavy and dense, but that may be partly because I made it as a second dessert for Thanksgiving and refrigerated it until we were ready to cut into it. It may have been better if served warm from the oven as suggested.
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A Different Carrot Raisin Salad

Reviewed: Nov. 24, 2006
I made this as part of my Thanksgiving menu, and it was absolutely yummy! I love carrot raisin salad, and this is the way it should taste. I doubled the recipe because I knew it would get gobbled up. At first I was a bit concerned about the amount of vinegar, because when I sampled it right after mixing everything together, the vinegar seemed a bit overpowering, so I added an extra teaspoon of sugar to balance it out. However, after allowing it to refrigerate for a day, it tasted perfect. Thanks for a really good recipe!
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9 users found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Nov. 24, 2006
This is good stuff, a real comfort food, and a definite improvement over green bean casserole. I made it as a side dish for Thanksgiving dinner, and will be keeping it in my file for Thanksgivings to come.
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1 user found this review helpful

Beanie-Weenie

Reviewed: Nov. 17, 2006
Franks and beans is a recipe I depend on when I'm extra-tired at dinnertime, or if I'm just too broke to buy meat any more expensive than hot dogs. I have made this version a couple of times, and I think it's pretty good. It tastes like BBQ'd beans. It's easy, and I made it even easier by using dried parsley flakes instead of fresh. I also put in a Tbsp. of dried chopped onion. Also, I would suggest keeping the heat down VERY low, just so it barely bubbles, and stir it fairly often to keep it from sticking to the bottom of the pan (I also advise to use a large pot rather than a skillet to make stirring easier). It comes out rather thick and cooks quite awhile, so that's why frequent stirring is important. It is a very filling recipe, and is good with the shredded cheddar cheese on top.
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10 users found this review helpful

Country Style Barbecued Chicken

Reviewed: Nov. 16, 2006
This was good, but like other reviewers, I thought it tasted a little too ketchupy. Next time I will modify the sauce ingredients to match a sauce for oven-barbecued beef that I've always liked from one of my old Betty Crocker cookbooks: 1/2 cup chopped onions, 3/4 cup ketchup, 1/2 cup vinegar (can use apple cider vinegar), 1 Tbsp. brown sugar, 3/4 cup water, 1 Tbsp. Worcestershire sauce, 1 Tbsp. prepared mustard, 1/2 tsp. salt, and 1/8 tsp. pepper. B.C. says to simmer it for 5 minutes, but I don't think it would hurt to simmer it for up to 15 minutes to meld the flavors. If anybody out there tries this, let me know how it turns out. Also, I baked the chicken for 25 minutes, turned it, basted it with the sauce, and baked it for an additional 20 minutes. It came out fork tender. I'm from the old school of cooking and still believe in cooking chicken parts and porks chops for at least 45 minutes total. They've always turned out great!
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116 users found this review helpful

Parmesan Garlic Bread

Reviewed: Nov. 16, 2006
Really good bread, served it with this site's Ground Beef Zucchini Skillet. As did other reviewers, I chose to soften the margarine rather than melt it, and then mixed in the seasonings as listed. I used a popular grocery store's Artisan garlic peppercorn bread, spread the seasoned margarine on each half, and then wrapped it in aluminum foil and baked at 400 degrees for 15 minutes. Yummy! I'm always looking for new variations on garlic bread.
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3 users found this review helpful

Ground Beef Zucchini Skillet

Reviewed: Nov. 16, 2006
I thought this recipe was very tasty, and if you are looking for something delicious with low sodium, this is the one to check out. It uses a small amount of salt, and other spices to bring out the flavor. You can go one step further and use lean ground beef and low-sodium or no-salt canned ingredients (i.e., the corn, tomatoes, and mushrooms). Very Italian-tasting and very healthy. Followed the suggestion to round it out with garlic bread, made a great meal.
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11 users found this review helpful

Chili Rellenos Casserole

Reviewed: Nov. 16, 2006
I thought this recipe was great, and turned out to be a very pleasant surprise. I am always looking for meatless main dishes and wondered how a main dish with green chilies for its focal point would turn out, but it was super! I made it almost exactly as it was written, one minor change is that I sliced up the chilies into somewhat smaller pieces so I could spread them out over the pan a little more. Also, I did bake it for about 10 more minutes than instructed, as my own personal adage for casseroles, etc., is "bake until it's bubbly," and after topping with the final cheeses, I put it back in the oven for about 3 minutes until they were melted. I didn't have any trouble with it turning out runny; it came out more like the texture of a souffle or omelet. I served it with a side of green chili and lime refried beans topped with more shredded Cheddar cheese, and it made a wonderful meal.
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2 users found this review helpful

Pumpkin Turkey Chili

Reviewed: Oct. 23, 2006
This is an awesome recipe, right up there with traditional chili made with ground beef. Much healthier, too, with the use of leaner meat and the addition of pumpkin. I have never been much of a ground turkey fan, but this recipe changed my mind--I couldn't tell the difference from ground beef. The pumpkin is subtle and adds extra flavor, not to mention Vitamin A. I followed the advice of other reviewers and added canned kidney beans, frozen corn, and a small can of diced green chilies, all which helped to make the chili more substantial and filling. I also followed the suggestions to add more spices, so I added cumin, cayenne pepper, and a few dashes of hot sauce. A word of advice here--make sure you like your chili hot and spicy before you do this. It was a little bit too spicy for my palate, although otherwise very delicious, but my husband and son thought it was just right. So next time I probably will tone down the spices--just using chili powder would be fine for me. I didn't use the Cheddar cheese or sour cream toppings, and I felt it really didn't need them, but I'm sure it would taste good if they were included. I love collecting and making seasonal and holiday recipes, and this is definitely one that will be added to my fall recipe file.
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15 users found this review helpful

Easy Shake and Bake Chicken

Reviewed: Oct. 20, 2006
Overall, a really good recipe and a nice alternative to pan-fried chicken or buying it at a store deli or fast food restaurant. I used a somewhat larger amount of chicken, 5 pounds of drumsticks and thighs (7 drumsticks, 5 thighs), so I decided to double the coating mixture to make sure there was enough for all the pieces. As per other reviews, I doubled the spices (actually quadrupled since I doubled the flour) and added 1 tsp. each garlic powder and onion powder. I also substituted 1/2 tsp. poultry seasoning for the sage. I was impressed by the fact that the coating stayed dry all the way to the last piece of chicken--didn't get wet and clump up like some coatings do. I used a 15"x10" pan and I actually used two sticks of margarine (1 cup) so the entire bottom of the pan would be coated. I cooked the chicken 25 minutes per side so it would come out crispy and golden brown, turning it only once, which is a rule of thumb for successful fried chicken. Forgive me if I sound excessive to some of you, but it did come out delicious and moist, and a fair amount of the margarine went in the grease can. There was just a bare minimum of sticking to the pan (a couple of the drumsticks), and the skin stayed on all of the pieces. Served it with microwave baked potatoes that I prepared while the chicken was in the oven, and sliced carrots. Great dinner that my husband and son both gobbled up!
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7 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Oct. 15, 2006
Very moist, rich, chocolately and delicious. However, I used nonstick cooking spray to grease the pans and I had trouble with the loaves sticking to the bottom of the pans. I wonder, since the bread turned out almost like cake, if it would have helped to both grease and flour the pans. I wrapped the loaves in plastic wrap and refrigerated them overnight, which made them easier to slice the next morning, and you can't tell a little of the bottom is missing. Plus I immensely enjoyed eating up the parts that stuck to the pans!
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1 user found this review helpful

Displaying results 41-55 (of 55) reviews
 
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