Kate U. Recipe Reviews (Pg. 2) - Allrecipes.com (18513544)

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Kate U.

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Ten Minute Enchilada Sauce

Reviewed: Feb. 18, 2011
This was a pretty good quick-fix if you need some sauce pronto. The flour kind of weirded me out, but I think it worked in the end. The sauce was kind of bland--even my kids needed to add extra hot sauce at the table.
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4 users found this review helpful

Coconut Macaroons III

Reviewed: Dec. 17, 2010
Oh, Macaroon III, where have you been all my life?! Dipped the bottoms in melted semi-sweet chocolate. mmmmmmmmmmm... so good and so easy.
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8 users found this review helpful

Black Bean Hummus

Reviewed: Jun. 9, 2010
This is very tasty hummus. I did have a problem with it being too stiff (which may be due to the fact that I don't have a great quality food processor--I was trying to do mine in a blender, then I eventually had to move the mixture over to a mini-food processor). Anyway, I had to add quite a bit more bean liquid and lemon juice. I also left out the cayenne (little mouths here) and subbed in two minced garlic cloves, instead of one. I think that made all the difference! Great recipe, Jen.
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4 users found this review helpful

Artichoke Tossed Salad

Reviewed: Jun. 6, 2010
This salad is delicious! I took the advice of other reviewers and decreased the amount of onion in the dressing. I also added two minced garlic cloves to the dressing. I used one small jar of marinated artichoke hearts and one can (14oz) of non-marinated artichoke hearts. I also subbed cucumber for celery (it's what I had on hand). This salad went quickly at a picnic! The dressing is the best!
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4 users found this review helpful

Mimosa

Reviewed: May 24, 2010
Perfect ratio! I used cheap champagne and good quality OJ. Definitely add a splash of Triple Sec if you have any! mmmmmmmmmmm.......
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8 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Mar. 22, 2010
Um. Why make anything else? Do definitely make sure you leave 1.5 inches of "cook space" above the batter. Really. This is the *bomb*
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6 users found this review helpful

Blue Ribbon Sugar Cookies

Reviewed: Jan. 3, 2010
I wasn't terribly impressed. These were an awful lot like Snickerdoodles. And the oil was just way too much. I ended up needing to add additional flour just to keep these from spreading everywhere. But hubby and kids liked them.
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5 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 30, 2009
These were delicious! I used smaller mushrooms (about 20 total) and I still had leftover filling. I did add some precooked bacon bits--yum! And since I didn't have any onion powder, I minced up a couple of green onions and sauteed them with the filling. So good!
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3 users found this review helpful

Simple Carnitas

Reviewed: Oct. 28, 2009
The name of the recipe only tells half the story! This is not only simple, but delicious! I did use a crockpot (easy, peasy). And I did use a bone-in pork picnic roast (not so easy, peasy...the fat layer was a bear!). Served this with guac, cilantro-jalapeno relish, lettuce, and black beans. My kids were going back for thirds!
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3 users found this review helpful

Pumpkin Cake III

Reviewed: Oct. 16, 2009
This is a great basic pumpkin cake recipe. The pumpkin flavor is pretty mild, so if you're looking for a really pumpkin-y cake, this is probably not it. We do enjoy more spice in our pumpkin cake, so I added 1 tsp. nutmeg and 1/2 tsp. cloves, along with 2 *heaping* tsp. of cinnamon. I did not change anything else, except to bake it in a 10" bundt pan for 45 minutes. It came out great. Topped it with a light cream cheese glaze--yum!
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3 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Sep. 17, 2009
Delicious! I used a pork butt--way more flavor than a tenderloin. But since I didn't want all of that fat, I trimmed as much off of the pork as I could before cooking it. I actually cooked mine on low overnight, then refrigerated the pork--crock and all--while I went about my day. A few hours before dinner, I skimmed the hardened fat off the pork and shredded it, removing the chunks of solidified fat (gross, I know) as I went. Then I drained the crock, mixed in some Sweet Baby Ray's BBQ sauce and warmed up the pork on low for a couple of hours. Served it with a vinegar-based coleslaw. Very yummy!
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6 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Sep. 16, 2009
This is a great soup! If you love potato soup, I definitely recommend this one. I omitted the red pepper flakes (little mouths over here). And I used spinach, which was okay the first night, but not so good when it was reheated. I really vacillated about using kale, but next time I will for sure. Oh, and I would recommend peeling the potatoes (just in case you're like me and skip this step when you can). I used a mix of russets (peeled) and reds (unpeeled) and found that the red potato skins were an annoying distraction in the soup. We served this up with plenty of freshly cracked black pepper for that added zip.
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2 users found this review helpful
Photo by Kate U.

Pumpkin Cream Cheese Muffins

Reviewed: Sep. 16, 2009
Okay, ya'll. You can't compare these to the St****ck's muffins. Why not? Because these muffins are made with ingredients you can PRONOUNCE. No fake stuff here. These are delicious muffins. Sure, many of us AR cooks tweak things. That should go without saying. But please don't compare a perfectly lovely, though basic, recipe to some plastic, $2.95 chain-sold "ideal."
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 16, 2009
Very tasty zucchini bread. I subbed mini-chocolate chips for the nuts---very tasty! I did use about 3 cups of shredded zucchini. I wouldn't use any less. I also peeled my zucchini so my kids wouldn't be freaked out by the green flecks. It just tasted like a very moist cinnamon-chocolate bread.
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3 users found this review helpful

Pork Tenderloin alla Napoli

Reviewed: Aug. 14, 2009
WOW! This recipe was fantastic. I made only three slight changes. Besides doubling the sauce portion, I rinsed the olives ever so quickly to help eliminate the possibility of too much salt, and I added about one cup of artichoke hearts (not marinated) to the sauce. I used a nice, dry chardonnay and served the pork and sauce over linguine. Soooo good! I will definitely be making this again--and soon! We had a zucchini saute on the side and a loaf of pugilese bread. I felt like a fancy chef! Thank you, Deltaqueen50!
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12 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Feb. 8, 2009
I also baked this in a 9x13 pan and I had to bake it for much longer than the recipe states. While the flavor was pretty good, the consistency was a little gummy in the middle.
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0 users found this review helpful

Golden Rum Cake

Reviewed: Dec. 23, 2008
Fantastic cake. I did like some of the other reviewers and pour half of the glaze in the pan and replace the cake (after I gave it a good once or twice over with a toothpick). I also reduced the walnuts by half and it was perfect. I had no problems leaving the cake in the pan overnight--it came out intact and looking beautiful.
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Grandma Johnson's Scones

Reviewed: Nov. 8, 2008
This seriously is the best scone recipe I've ever made. I added dried cran-cherries and a teaspoon of vanilla (I would have added almond extract if I'd had any). Before baking, I did a milk wash and sprinkled them with sugar. And I divided the dough in two and made two discs. One would have been too huge! I know this recipes is a winner because my husband, who detests scones because they're usually dry and bland, loved these. Serve them with the Easy Devonshire Cream from this site and you'll have a tea party to remember!
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2 users found this review helpful

Country Pumpkin Muffins

Reviewed: Oct. 27, 2008
Moist and delicious! I made about 50 mini muffins from this recipe and subbed mini chocolate chips for the raisins and nuts. I was out of nutmeg, so I used pumpkin pie spice to total the amount of spices in the recipe (approx. 2 heaping teaspoons). They were a hit!
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1 user found this review helpful

Poke Cake I

Reviewed: Jun. 21, 2008
Don't forget to let the cake cool in the fridge for three hours before topping with the Cool Whip. I didn't the last time I made it and my cake was SO ugly. But it still tasted good... I also put a layer of fresh, sliced strawberries on top of the cake before topping with the Cool Whip. Delicious!
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