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

cook's profile

Cathie H.

Reviews

Menus

 
View All Reviews Learn more

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!
Was this review helpful? [ YES ]
6 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.
Was this review helpful? [ YES ]
11 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.
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
80 users found this review helpful

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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
3 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.
Was this review helpful? [ YES ]
1 user 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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
2 users found this review helpful

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!
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
8 users found this review helpful

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!
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
4 users found this review helpful

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.
Was this review helpful? [ YES ]
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).
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
17 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.
Was this review helpful? [ YES ]
5 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States