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

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Cathie H.

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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

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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76 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

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

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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37 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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