Kathy W. Recipe Reviews (Pg. 1) - Allrecipes.com (18542640)

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Kathy W.

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Cajun Corn and Crab Bisque

Reviewed: Mar. 7, 2010
I did my own tweaking and it came out so good it should be illegal. I used 6 TB butter, 6TB flour for the roux. Then I used 2 TB butter to soften the 1/2 of small onion. I used 1/2 tsp of cajun seasoning,( 2 )14oz cans of low sodium chicken broth,1 bag of 14oz frozen baby corn,1 cup fat free half & half, 1 cup lite cream, 1/2 tsp shrimp & crab boil, 1 lb of canned lump crabmeat & salt to taste.UPDATE: I used 1 can of white wine in place of 1 of the 2 cans of broth, and it has a nice complimentary flavor to the crab.
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27 users found this review helpful

Crostini

Reviewed: Apr. 5, 2009
I have made this for family and a boyfriend of the time(2006) and it is a go to crostini recipe.
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3 users found this review helpful

Apple Crumb Pie

Reviewed: Apr. 5, 2009
Update: Made this morning for dinner later at mom's. I make it with the refrigerated store bought pie crust, 6 large granny smith apples, and I did add 2 xtr TB of flour to thicken the juice. I also put in the raisins and walnuts. I also added another 1/2 tsp of cinnamon and as usual doubled up the crumb topping mixture. It looks beautiful and I can't wait to taste!
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1 user found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Apr. 5, 2009
I love this recipe. Who doesn't love mashed potatoes, and who doesn't love roasting garlic that brings out the sweetness? This is a keeper.
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1 user found this review helpful

Ali's Amazing Bruschetta

Reviewed: Apr. 5, 2009
I made this recipe and added minced garlic to it, and my family and I love bruschetta. This is a good recipe for bruschetta, but I definitely would say that garlic should also be used.
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2 users found this review helpful

Impossibly Easy Chicken Pot Pie

Reviewed: Apr. 5, 2009
I made this with fat free soup, heartsmart bisquick, fat free milk, and egg substitute. It came out delicious.
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2 users found this review helpful

Slow Cooker Chicken Parisienne

Reviewed: Apr. 5, 2009
I have made this recipe and it is delicious, and simple to make. I am a fan of using my slow cooker.
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2 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Apr. 5, 2009
I have made this for my boyfriend at the time(2003) and it was a hit. I still have the recipe, not the boyfriend, but find it to be a delicious and simple one to make.
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2 users found this review helpful

Allie's Delicious Macaroni and Cheese

Reviewed: Apr. 5, 2009
This is my go to recipe for mac and cheese. I love mac and cheese, and I make this recipe during the cooler months of Fall and Winter, since I think it is a heavy type of dish. I have also added imitation crabmeat in place of using ham and that tasted yummy as well.
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4 users found this review helpful

Coconut Macaroons IV

Reviewed: Apr. 5, 2009
Everytime I have made these, they are a hit with people at work, and my family. The last time I made was at Christmas 2008 and my mom just loves these cookies.
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6 users found this review helpful

14-Karat Cake

Reviewed: Feb. 3, 2008
I made this on Jan 20th for my stepdad's birthday. Everyone liked it, and said it was good. I thought the texture seemed a little rubbery, and I'm not sure if it is because of whole wheat flour, since that was a first time I ever used it in baking. Otherwise, I thought the flavor was good and tasted just like carrot cake should be.
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17 users found this review helpful

Biscuit Tortoni

Reviewed: Jun. 18, 2007
I just made this on Saturday for my family dinner, and we all LOVED it! I did accidentally burn the almonds, so I did not have them to mix in, but it still was DELICIOUS! I recommend this recipe to anyone!
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11 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Apr. 9, 2007
I made this to bring to my parent's house for Easter Dinner. I gave it 4 stars since I changed the recipe. I did everything the same except, I added an additional 1/2 cup of butter, and did not add salt since I was using salted butter. The cake was very dense, moist, and had a nice lemony flavor. Everyone enjoyed the cake. I loved the lemon glaze, and would use the lemon glaze again on a plain pound cake! I also had to leave in oven for 1 hour and 30 minutes probably because of the extra stick of butter.
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4 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 18, 2007
I made this yesterday for my family St Patrick's day dinner. I threw in the cabbage and carrots along with the brisket, and I had to fill the crockpot with water to cover veggies, so the end result from all day slow cooking gave everything a nice flavor, and the meat was tender like butter. I do not like beer, but I liked this. It did NOT have a bitter beer taste, and that was because there was water and it cooked all day.
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2 users found this review helpful

Fudge Brownies I

Reviewed: Mar. 18, 2007
Update...I made these yesterday for my Mom's Valentine Birthday dinner which we celebrated early. They were PERFECTION, and here is what I did. I only used 2 eggs, 1 1/2 cups sugar, 1 cup semi-sweet chocolate chips, and thawed, drained, frozen cherries(cut in half & pat dry, so not too wet)1 cup salted butter, 1 cup flour, & teaspoon vanilla extract. I baked in a heart shape pan that was size 8 5/8 x 8 1/2 x 1 1/2 inches in a preheated 350 degree oven for 35 minutes. They were not too sweet(first time I used the 2 cups & did not like the too sweetness), fudgy, chocolatey, and everyone in the family LOVED them.
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62 users found this review helpful

Buttermilk Pound Cake II

Reviewed: Feb. 20, 2007
I used 2 tsp lemon extract, 1 tsp orange extract, and 1 tsp of vanilla extract. The flavor is good, but it is not moist enough. I found it a little dry for my taste.
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2 users found this review helpful

George Washington Chocolate Cake

Reviewed: Feb. 18, 2007
I give it 4 stars because I made some changes. I used butter instead of shortening in the cake batter,and 3/4cup 100% cherry juice in place of the water and a teaspoon of vanilla extract, and 2 cups of frozen cherries in place of the maraschino cherries. When it came to the frosting, I used 100% cherry juice, and used way more than 1/3 cup. I used 4oz instead of 1oz of the chocolate in the frosting, and 1 tsp of vanilla extract in place of the almond. I also had to heat the frosting on top of a double boiler to get it smooth and creamy since it was a disgusting lump when the frosting ingredients were cold. Now for the taste...it was very chocolately and fudgy. Next time I would perhaps add something to make the cake a little moister, but not sure what...maybe applesauce, or a little oil.
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6 users found this review helpful

Split Pea and Ham Soup I

Reviewed: Jan. 1, 2007
I made this today...I used 1 small onion, 1 lb bag of green split peas,chopped up leftover Christmas Eve ham, chicken broth and salt and pepper. I dumped all ingredients in slow cooker, and cooked on high for about 3 1/2 hours. The peas never fully disintegrated, so I put it in a blender, and pureed. Then it was too thick, so I thinned it out with more chicken broth. It was then the right consistency for me, and there wasn't any more chunky peas or ham chunks. I liked it.
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4 users found this review helpful

Spicy Turkey Chili

Reviewed: Nov. 19, 2006
I have been making this for a long time, and I use fresh ground turkey meat. I brown the meat first, and I eliminate the chili peppers, since I do not like it that spicy. I make it often, since it is a fave recipe of mine.
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20 users found this review helpful

Tandy Cake

Reviewed: May 13, 2006
I just made this cake for a girls night party, as I have had it before when a co-worker brought it into a work party. It is very good, especially if you like the chocolate and peanut butter combination. I did use boxed yellow cake mix, and I only used 1 pound of chocolate bars since I think 2 pounds is overkill. I will be making this again in the future.
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1 user found this review helpful

 
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