Kathy Recipe Reviews (Pg. 1) - Allrecipes.com (18570186)

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Snapper Veracruz

Reviewed: Mar. 7, 2006
Excellent recipe. I used RoTel canned tomatoes with cilantro, lime and chilis. Also added some white wine, simmered to reduce liquid, poured over the fish and baked. Topped with Mexican cheese at the end of baking time. Delicious!
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18 users found this review helpful

Scallops with White Wine Sauce I

Reviewed: Jan. 1, 2010
I made this for New Year's Eve dinner, doubling the sauce though decreasing the amount of butter by about 1/2 c. I added 1/2 +/- tsp of dijon mustard to taste and sauteed sliced baby bella mushrooms. We all thought we'd died and gone to heaven. Be sure to dry the scallops very well between a couple sheets of paper towels, you may have to change the towels to be sure the scallops are dry enough. I put them on a plate in the refrigerator for an hour or more, changing the paper towels twice; doing this avoids the spattering from wet scallops and the hot oil. The dry scallops also sear rather than steam. I used a cast iron pan, got it very hot, added the oil and seared. Don't over crowd the pan, and don't over cook the scallops or they will turn into chewy pieces of rubber. Remember they keep cooking after they are off the heat. Use fresh sea scallops if you can get them, if they are too big, cut them in half. Don't use bay scallops and avoid frozen scallops. The taste and texture of frozen are just not the same as fresh. If you use frozen be sure to take extra time for defrosting and even more time drying the excess moisture. Thanks for the recipe!
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7 users found this review helpful

Slow Cooker Blackberry Pork Tenderloin

Reviewed: Sep. 16, 2011
What I did differently was use a tart cherry preserves instead of blackberry (husband's preference); instead of rosemary I used a rosemary/garlic blend together with the rubbed sage because that's what I had on hand. It came out great but the cooking time is definitely too long. I made the wine reduction, doubled, and added dried bing cherries since I used the cherry preserves; added it to the juices in from the pork, thickened it up, added 1-2 TBL butter and it was fabulous. My husband and my son loved it as did I. Will make it again maybe with a loin and cook for a lesser amount of time.
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3 users found this review helpful

E-Z Marinated Swordfish

Reviewed: Apr. 2, 2011
Even my swordfish hating husband loved this one. Definitely marinate for at least 3 hrs. Very, very good and very easy!
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 15, 2014
I stopped making cornbread years ago and seldom get it in a restaurant. It's always been dry as sawdust. This however is absolutely delicious; it's changed my mind at least about a cornbread I can make. This is moist and very flavorful. My husband and son loved it. I highly recommend trying this. To those who say it's not a southern cornbread.....don't make it.
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2 users found this review helpful

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

Reviewed: Mar. 9, 2013
Delicious and easy. I made this last night, combining a small pkg of Herb and Garlic goat cheese (eliminating the garlic and herbs) prechopped dates to taste and using 2 chicken breasts. Cut a slit almost through the the breasts to flatten and pounded thin but not too thin. Cooked as directed and made a pan sauce after removing some of the grease with chicken broth, white wine, wild mushrooms, extra shallots which I had sauteed earlier, and some butter; reduced to desired consistency. You may need extra Prosciutto so plan accordingly.
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2 users found this review helpful

Baked Cod with Boursin Herb Cheese

Reviewed: Dec. 8, 2010
Very good. I followed the suggestion to drain the tomatoes extra well; be careful doing that not to remove too much of the liquid, the fish will be dry. Used 1 lb. cod, but the remaining ingredients stayed the same which I would not change. I sprinkled a little panko over all for some crunch. Next time I might add some olives or capers and maybe a little white wine. I will definitely make this again. For those who don't want the expense of buying Boursin, there are several good recipes online to make your own which is what I did. Made the one by Paula Deen using whipped butter.
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2 users found this review helpful

Shrimp Francesca

Reviewed: Nov. 29, 2010
Great recipe. Didn't change much except added some white wine to the butter mixture; if you do add wine be careful with the lemon and increased acidity. Rather than bread crumbs I used Parmesan/Herb Panko; panko makes a much better topping than breadcrumbs. Topped with a little more cheese. It was delicious and will definitely make it again. I think this would be good with chicken as well.
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2 users found this review helpful

Slow Cooker Carnitas

Reviewed: Dec. 19, 2009
Excellent! The roast I had was a Boston Butt, bone-in. Doubled seasonings except cinnamon as suggested by others. Next time I'll triple. Cooked about 10 hrs, then as suggested shredded the meat and then into 400 degree oven for about 20 min. being careful not to over cook. Served with flour and corn tortillas, chopped onion, fresh cilantro, salsa and Mexican rice. Will definitely make this again. Thanks for the recipe and the helpful suggestions.
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2 users found this review helpful

Easy Slow Cooker Ham

Reviewed: Mar. 7, 2009
No, no, no. We didn't care for this recipe at all. Followed the directions exactly except cut down a bit on the cooking time. Watery, tasteless, dry. The excess spices kill any taste of the ham. I don't recommend it!
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2 users found this review helpful

Jambalaya

Reviewed: Feb. 24, 2015
First time making Jambalaya and it was great. After reading many reviews I was careful with the spices since too hot isn't what we like. I used fresh locally made Andouille sausage which added plenty of it's own spices, pre-cooked chicken and 1/2 to 3/4 lb. large peeled shrimp, double the amount of tomatoes, red pepper (green are so boring), a couple bay leaves, and a TBL or 2 of tomato paste. No celery, used some celery seed, and Cajun seasoning. Be careful with the salt! I cooked the rice separately, based on reviews, in chicken broth. I simmered it very slowly, then refrigerated for about 4 hrs so the flavors would come together. Reheated and served with the white rice. Delicious and will definitely make this again. Thanks for the recipe, and all the previous reviews!
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1 user found this review helpful

Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Jun. 15, 2015
Great recipe! I doubled it for myself, my husband and my son, adding the shrimp to the tomato mixture last so as to not overcook the shrimp, then adding the pasta and mixing it all together. I sauteed sweet onions in olive oil, added extra fresh basil and next time will add more garlic. I didn't have feta but I had fresh mozzarella and herb and garlic goat cheese, both worked out very nicely. Definitely will make this again.
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0 users found this review helpful

Maple-Brined Pork Loin

Reviewed: Mar. 9, 2015
Excellent! My son and I really like pork from time to time but my husband doesn't.....until now. This was the juiciest, most flavorful pork we've ever had. I used a 2.5lb pork loin, real VT. maple syrup, fresh rosemary because that's all I had, probably a little more garlic and ginger and 1/4 c. salt based on previous comments. I made the maple/mustard sauce, put most of it on the roast and saved some to serve. Loved it! Thanks for the recipe, I can now make pork from time to time. I'll try this with thick bone-in pork chops and see how he likes them.
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Dutch Babies II

Reviewed: Dec. 25, 2014
Excellent! I doubled the recipe for a 12" cast iron pan and added a touch of pure vanilla extract as suggested by others, along with freshly grated nutmeg; served with real maple syrup, confectioners sugar, and jams. It looked ugly as sin but tasted wonderful. A warning though, it takes a LONG time to heat the cast iron pan in the oven to 475 so be sure to plan for that. We had this for Christmas morning breakfast.
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Dutch Babies II

Reviewed: Dec. 25, 2014
Excellent! I doubled the recipe for a 12" cast iron pan and added a touch of pure vanilla extract as suggested by others, along with freshly grated nutmeg; served with real maple syrup, confectioners sugar, and jams. It looked ugly as sin but tasted wonderful. A warning though, it takes a LONG time to heat the cast iron pan in the oven to 475 so be sure to plan for that. We had this for Christmas morning breakfast.
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0 users found this review helpful

Super Seven Spinach Salad

Reviewed: Apr. 8, 2013
Great salad! The only changes/additions I made were to add grilled chicken, sliced strawberries and baby mixed greens. I also omitted the cheese for the sake of calories. This was a hit with my husband, my son and myself and I will be making it frequently. You can't make a salad much easier than this one. Thanks for sharing!
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Broiled Tilapia Parmesan

Reviewed: Mar. 4, 2013
Great base recipe! We eat tilapia a lot and I'm always looking for new recipes. This one is a keeper. I used about 3/4 c. of unflavored Panko in the mixture as well as some sweet smoky paprika, dried parsley flakes and garlic paste. I mixed it all ahead of time so the flavors would "get together". The mayo doesn't seem to do anything for the taste, maybe it's just to help hold the mixture together. Next time I may not use it. There was plenty of topping for 2 pounds. I will definitely make this again, my husband and son loved it as did I. Thanks to Phoebe for the recipe and the other contributors for their comments and suggestions.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jul. 31, 2010
Very nice. My husband is never crazy about salmon but loved this. I used ingredients as listed except a mixture of chopped hazelnuts and pecans, and panko instead of breadcrumbs. I also let the honey mustard mixture sit on the fish for several hours before I cooked it. This will become one of my regular recipes for salmon and possibly other fish. We did not think it was overly sweet. Thanks Chris!
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 9, 2009
I've been making a pumpkin bread almost exactly like this for several years. I add chopped pitted dates. My family loves it.
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0 users found this review helpful

 
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