KatGreen690 Recipe Reviews (Pg. 1) - Allrecipes.com (18612483)

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Grilled Salmon I

Reviewed: Oct. 24, 2014
I used frozen salmon fillets and marinated for less than 30 minutes because I decided I wanted salmon at the last minute. My usual go to recipe for salmon (which calls for ginger and other ingredients I don't usually keep on hand) was not an option. This recipe was simple, used ingredients found in most every kitchen, and was delish. I added red pepper flakes for taste and instead of grilling I baked them individually wrapped in foil at 400 for 20 minutes. If you want more of a glaze atop the fish, just unwrap them after cooking time, brush with the juices and broil for a minute or so.
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Mar. 28, 2014
I thought these were good but I did reduce the seasonings from tablespoons to teaspoons. It just seemed like too much for the amount of fish I was making (3 pieces of tilapia). I didn't know what jicama was or where to find it so I just left that out of the corn salsa. I really enjoyed the salsa and the tilapia was seasoned well. I didn't bother grilling or baking. I just browned the pieces in a little oil in the skillet. Took 10 minutes at most. Quick, easy and delish!
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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Mar. 28, 2014
Only rated three stars because I did not care for the chipotle-lime dressing, which was the whole reason I tried this recipe. On the other hand, the marinade for the fish was really good. I didn't have a grater so I didn't use lime zest in the recipe but kept everything else the same. Marinated for 2 hours. Used the corn salsa from the fiery fish tacos and topped with my favorite toppings. Delish!.
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Hamburger Steak with Onions and Gravy

Reviewed: Aug. 20, 2013
I doubled all the ingredients so I could make 8 nice sized patties and a sufficient amount of gravy. For the seasoning I used Montreal Steak Seasoning (adding it as the recipe states and sprinkling it to the tops of the patties). I also added about 1/8 tsp of cayenne to the mixture hoping for a little kick but it was unnoticeable so next time I'll add more. I lightly dusted the patties with flour before adding them to the hot oil which gave them a nice flavorful crust. I skipped adding the onions until after the patties had browned and were removed to the plate. I just felt like it would be better that way. GRAVY: I should have paid attn to how much additional grease the patties made in comparison to how much flour I added. I started off with the 2 tbsp called for but figured since I doubled the rest of the ingredients I should add 2 addt'l tbsps. It still looked thin so I ended up adding 8 tbsp to the flour trying to get it to thicken up. Little did I know as soon as I added the broth it sucked all the flour and oil up and it was a thick mess. I was able to save it by adding almost 2 cans of beef broth but that's a note to self. My DH and son both took one bite and said it was delicious and they are brutually honest with my cooking. BTW, I didn't have sherry so that was omitted. It wasn't missed.
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Grilled Rib Eye Steaks

Reviewed: Apr. 16, 2013
This was pretty good. I didn't find it too salty as other reviewers mentioned. In fact, I will add my usual Montreal Steak Seasoning to it next time. Marinated for 12 hours.
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Jeannie's Kickin' Fried Fish

Reviewed: Feb. 12, 2013
This was good. I tasted the crumbs before breading the fish and decided to add a 1/2 tsp of cajun seasoning. I also added a few dashes of hot sauce to the egg mixture. Overall I thought it was good but probably could have still used a bit more kick for my taste but then I'm a New Orleanian so this fish is probably perfect for the masses. My son and boyfriend loved it. Adding it to the recipe box.
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Grilled Sausage with Potatoes and Green Beans

Reviewed: Oct. 19, 2011
Delish!!! Southern down home goodness. I used russets instead of new potatoes and used frozen instead of fresh green beans but it was thoroughly enjoyed by my family.
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Grilled Delmonico Steaks

Reviewed: Apr. 20, 2011
This recipe was good because I read previous reviews and omitted the salt. Even without the salt my son thought it was a tad bit salty. I like salty foods so I didn't mind but next time I will use reduced sodium soy sauce. I did use reduced sodium steak seasoning (McCormick's Montreal). Also, I marinated for 3 hours and the flavor definitely soaked through. I recommend you try this recipe but definitely omit the salt.
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Seven-Up™ Sheet Cake

Reviewed: Apr. 11, 2011
If u hate pineapple and/or coconut, skip this recipe. Everyone else, cherish it!!!. You know what? Try it regardless. It's super simple and inexpensive and someone u kno will gladly take it off your hands if u don't want it. I know very little about baking yet the results were a very moist and oh so flavorful cake. (It was even delicious despite me adding the coconut to the saucepan instead of after as the recipe states). A few things in the recipe weren't clear to a juvie like myself so to clarify: I used Betty Crocker Sup Moist Butter Yellow Cake Mix and I used real butter vs. marg. The "pineapple tidbits" were too big (imo) so I put them in a food proc on low. I used a 9 x 13 glass pyrex dish sprayed w/ Pam. Baked 40 min vs. 35. The topping only took 15 min to thicken for me, altho other reviewers said it took much longer for them (maybe bcuz I added coconut in the beginning and/or because I pureed the pineapples) but it was a perfect thick creamy consistency after 15 min. Also I don't like thick icings on a cake so I put 1/4 of icing on the btm of a different dish and placed the cake on top, then frosted w/ remaining 3/4 icing. Everyone LOVED IT!!!! Someone else suggested two round pans with icing in the middle. I'm trying that next.
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Simple Chicken Brine

Reviewed: Dec. 9, 2010
This brine is great. Added a few addt'l seasonings for pref like cayenne, italian seasoning, garlic salt, onion powder, etc and instead of all soy sauce I did 1/2 soy and 1/2 worceshire sauce...I let the 4 lb bird marinate for 18 hrs, rubbed well with my cajun seasonings and marinate addt'l 2 hrs then roasted at 250 for 3 1/2 hrs. Skin was nice and crisp and meat was juicy & flavorful (even the white meat, smh). This may seem like a lot of steps but it is super easy and sooooo worth it. I dare you to plan a day ahead to prepare your chicken this way. If you don't like it you can always go back to the super easy, flavorless way. But if you like good tasting chicken with every bite, you won't regret this minimal effort.
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Crawfish Fettuccine I

Reviewed: Oct. 3, 2010
Just cooked this pasta for dinner. It was very tasty and creamy. I suggest the following changes (per other reviews). Reduce the cayenne by half or even more if you don't like it spicy. I am from Louisiana and love the heat but 2 tsp is waaay too much. If you like saucier pasta definitely skip the baking step and either double the cheese sauce ingredients or reduce the amount of pasta. The proportions as written in the recipe will produce dry pasta.
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Southern Dill Potato Salad

Reviewed: Sep. 29, 2010
The dill was a lil strong for my taste so if there's a next time I will reduce to 2 tsps. I added a tbsp of yellow mustard along with a tbsp of spicy brown mustard. I didn't add the chopped celery but did use the celery salt. I also used 1/2 tsp of black pepper and 1 tsp of Season All. All in all this was good potato salad if you like the taste of dill weed.
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Simple BBQ Ribs

Reviewed: Sep. 29, 2010
These ribs are sooooo good. I added a medium size onion to the water and added 1/8 tsp of cayenne. Boiled ribs for an hour. Meanwhile I mixed Sweet Baby Rays Honey BBQ with a little of Sweet Baby Rays Brown Sugar, mixed in a little additional brown sugar (about 1/2 tbsp), and a nice squirt of lemon juice. Transferred the ribs and a lil of the juice from the pot to my pyrex dish. Poured bbq sauce over ribs. Sealed the dish tight with foil and baked for 1 hr at 325 degrees. Absolutely deslish. Melt in your mouth tender and flavor explosion.
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Simple BBQ Ribs

Reviewed: Sep. 29, 2010
These ribs are sooooo good. I added a medium size onion to the water and added 1/8 tsp of cayenne. Boiled ribs for an hour. Meanwhile I mixed Sweet Baby Rays Honey BBQ with a little of Sweet Baby Rays Brown Sugar, mixed in a little additional brown sugar (about 1/2 tbsp), and a nice squirt of lemon juice. Transferred the ribs and a lil of the juice from the pot to my pyrex dish. Poured bbq sauce over ribs. Sealed the dish tight with foil and baked for 1 hr at 325 degrees. Absolutely deslish. Melt in your mouth tender and flavor explosion.
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Baked Salmon Fillets Dijon

Reviewed: Jul. 25, 2010
Sorry I didn't see anything special about this one. The fish was bland and I seasoned it well. Definitely takes longer than 15 min in the oven and definitely need to broil the top to give it a lil crisp.
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Braised Collard Greens

Reviewed: Jul. 25, 2010
very good, i add a little andouille sausage to mine and instead of the ham I used bacon, overall very tasty
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4 users found this review helpful

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