KatMac Recipe Reviews (Pg. 1) - Allrecipes.com (18617974)

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Southern Pineapple Casserole

Reviewed: Apr. 23, 2011
As a born and bred Southerner I've enjoyed this authentic dish at every gathering of southerners I've ever attended from the time I was a very small child. Some variations I've seen included 1 cup of sweetened coconut, a can of drained Mandarin orange slices, chopped pecans, a small jar of maraschino cherries drained and cut in half, and a half bag of mini marshmallows. I've seen it served at everything from Sunday family dinners to dinner on the grounds at churches to family reunions to funerals and weddings to neighborhood potlucks and it is ALWAYS one of the first dishes to disappear. That many Southerners just can't be wrong. You should try this. This base recipe is the same at every occasion ENJOY!
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10 users found this review helpful

Coconut Horchata

Reviewed: Apr. 11, 2011
Patience!!! Takes a while to make this but OHH is it worth it. For those having trouble straining it try placing a double layer of cheese cloth over a bowl and secure with a large rubber band. Pour puree over cheese cloth and allow to drain. Repeat process using a sieve to get the smaller particles out. It's an extra step but much easier than trying to force it through a sieve the first time and gives you a much smoother puree to finish with.
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16 users found this review helpful

Mango Sorbet

Reviewed: Apr. 11, 2011
Can we say PERFECT! This recipe is so simple and easy that I was inspired to try other flavors as well. Strawberry (from frozen), Peaches (have to VERY Ripe) Pineapple/Banana(Strain puree) Kiwi! Made so many flavors we wound up having a sorbet party for the neighborhood. Folks it just doesn't get any easier than this. For those with sugar issues you can use Splenda or Truvia just as easily as sugar. Having a Share Our Strength bake sale once a month this spring and summer and have decided to sell these as well in one pint containers. I expect this to be a huge hit!
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14 users found this review helpful

Bacon Cheddar Patty Cakes

Reviewed: Apr. 2, 2011
OMG! OMG! OMG! Saw this yesterday while surfing the site. Hours later was checking the fridge for something to whip up quickly and BINGO there were the mashed potatoes a pack of bacon and some shredded cheddar. Was running late- dinner a must in 45 mins. OK Lets try this! OMG! It was quick, easy and out of this world good.Served them up with some baked eggs and fresh fruit for a quick dinner and was instantly hailed as a kitchen hero by 4 HUNGRY teens. Thanks rae! this one will definitely be a permanent keeper in my house. LOL my hollow legged 19 yr old just walked by and asked if he could make these for breakfast!!!
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197 users found this review helpful

Nitey Night Cookies

Reviewed: Apr. 2, 2011
Been Making these for over 50 years! Here's the scoop on meraguine. You MUST use fresh egg white. You have to add the sugar slowly and make SURE that it is fully incorporate. you MUST line the cookies sheet with parchment or a brown paper bag trimmed to fit. That helps in several ways by absorbing moisture,keeps bottoms from browning(remember the bottom of the oven is always warmer - heat RISES) and makes for easy removal(you peel the cookies off instead of scraping off with a spatula).And very important make sure you oven is at the proper temp. Not all ovens are accurate. Get an oven thermometer and test your oven then either get it adjusted professionally or adjust your temp setting according to the thermometer. and last but not least when making this type of cookie NEVER,EVER open the oven once the cookies are inside until the full time has elapsed. Now to the cookie! these are SO versatile you can do many many variations on these. Almost any extract or nuts, color of your choice from vibrant to the palest shades with food color, peanut butter chips, crushed or chopped candies, sprinkles or decors of your choice, shredded coconut, finely chopped dried fruits. Let you imagination go WILD. And for goodness sakes ENJOY!!!
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68 users found this review helpful

Alice Chicken

Reviewed: Mar. 20, 2011
OK So how do I give this beauty 10 stars? It was moist, flavorful, easy and quick. What's not to love?? I am a retired chef with over 30 years of cooking chops to my credit and I found NOTHING to complain about here. "All things in moderation." We all need to relax and give ourselves permission to splurge occasionally.
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134 users found this review helpful

Slow Cooker Pinto Bean Bonanza

Reviewed: Feb. 4, 2011
For a dried bean lover like me this is a little bit of heaven! I made this during the big freeze this week and ate it for two of the coldest days EVER in my area (Colorado). When it was all gone my 19 yr old was begging me to make it again RIGHT NOW! I always make recipes exactly as written the first time then play with it if I think it could be improved. NO PLAYING this time around! I'm a retired chef and would have proudly served this in my restaurant.
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126 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Jan. 30, 2011
Excellent recipe! My PROBLEM is the name. For those that don't know, ANY time cheese is used it is a GRATIN. It is only Scalloped when there is no cheese. I see this all the time and for some reason it simply grates on my nerves. Now to the recipe. Make sure your potatoes are sliced thin and season each layer as you go. This way there is no blandness under all the wonderful cheese topping. Other than the name I had no problem at all with this recipe. To answer one question asked this can be made to the point of baking and held up to 24 hours in the fridge just make sure that none of the potatoes are exposed (they turn black when exposed to air) and the dish is well covered. Make and enjoy!
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11 users found this review helpful

Classic Butter Cookies II

Reviewed: Dec. 21, 2010
We made a triple batch for a holiday Share Our Strength bake sale. They were easy to work with and turned out beautiful. We needed something simple and quick because we only had 6 hours to get the items ready for sale. Each batch was a different color since we didn't have the time to frost that number of cookies. Simply add a few drops of food coloring to the batch while mixing until you reach desired shade. We used yellow, red and green. Yellow for stars, red for ornaments and green for trees. Sprinkled them with matching colored sugar for each one as soon as they came out of the oven. These were the ONLY item to completely sell out. Thanks Heidi for helping feed hungry kids!
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4 users found this review helpful

Chicken Crumb Coating

Reviewed: Dec. 7, 2010
Why limit yourself to chicken! I've used this with no fry pork chops and large baked (white) fish fillets as well. For the fish I coat with some sour cream with a splash of lemon juice stirred in. Tried it just yesterday with pork chops coated with a painting of undiluted cream of mushroom soup. THANK YOU for taking the boring out of breading!
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27 users found this review helpful

Kielbasa Made Easy

Reviewed: Nov. 6, 2010
I made this for my son's 18th birthday were I had 25 hungry teens to feed. Tripled the recipe and there was not even a drop of the sauce left. Served it with New England style buns(Top Split) with coleslaw, sauerkraut and curly fries for sides. Even the girls were wolfing this down! I've already been asked to make this for several graduation parties this spring. I simmered it for 1 hour before the kids arrived and left it on low as the party progressed (about another 2 hours). The next day three of the other moms called to ask for the recipe! Made a smaller version the next week at the request of the rest of the family and again not a drop was left . It is seldom that I find a recipe that I don't have to adjust other than for quantity but this is one. This is definately one that I will be using for years to come at all types of gatherings and for "just us" meals.
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16 users found this review helpful

My Bottom-Up Peach Cobbler

Reviewed: May 28, 2010
This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger, again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition.
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17 users found this review helpful

Campbell's® Golden Chicken with Noodles

Reviewed: Feb. 24, 2010
A very good and simple base recipe. Made as directed the first time and then did some adjustments. First I seasoned the chicken and lightly coated it with corn starch. then very lightly browned the chicken before adding to the crock pot. This helps to thicken the sauce while it cooks without that sometimes raw taste of corn starch or flour that gets added later. I also stirred in 1 cup frozen whole kernel corn, 1 clove minced fresh garlic, 2 tbsp whole capers. 30 minutes before serving I added 1/2 cup frozen green peas and 1/2 cup diced green pepper for crunch. the third time I made this I added 1/2 cup sour cream for a more luxuriant feel. The additions made this a complete meal and got raves from family and friends.
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34 users found this review helpful

Slow Cooker Sausage with Sauce

Reviewed: Dec. 29, 2009
I did the original and then made several variations primarily using different sausages and adding different herbs and spices to dress it up. Slow cookers take at least 90 min. to reach full temp which is a gentle even heat so stop worrying so much about the grease factor. Use a skinned sausage to help with that as well. I tried polish sausage and added some rosemary (1/2 tsp dried then crushed). Also used smoked sausage and added 1/2 tsp each dried thyme and marjoram for a more southern flavor. Also used smoked sausage and 1/2 tsp ground cumin and 1/4 tsp ground corriander for a more Tex Mex flavor. 1 oz of Mexican Chirrozo added to the sauce really kicks up the heat factor. A whole host of cheeses used as a condiment and a variety of rolls can make this simple basic recipe a real launch pad for experimentation. As a cook with more than 50 years experience cooking for myself and others (up to 300 folks at a time) I gave this 5 stars for being a good recipe that gave me an adaptable base for numerous variations. Thank you Jellyko for a good easily adaptable place to start or simply to enjoy as is.
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2 users found this review helpful

Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Dec. 4, 2009
I've made these using the rolls mentioned. Recently I wanted to add a little variety to this stand by. I got a loaf of Black Forest Rye bread. Each slice makes one of these sandwiches. The rye bread added a whole new demension to these wonderful treats. They were such a hit I then tried Seeded Jewish Rye, Sourdough, and Sundried Tomato Foccacio breads. Got raves form everyone. I kept everything but the breads the same and they always turn out beautifully. Thanks for a great party or even famliy dinner dish.
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8 users found this review helpful

Brussels Sprouts Gratin

Reviewed: Nov. 29, 2009
Brussel Sprouts! Son LOVES them. Hubby HATES them. Made this Thanksgiving. Hubby ate a small serving to please me. then he ate 2 more to please himself. Enough said!
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30 users found this review helpful

Tomatillo Guacamole

Reviewed: Aug. 30, 2009
The recipe is great.
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13 users found this review helpful

Cream Cheese Sugar Cookies

Reviewed: Jan. 20, 2009
Did these recently for a Back To School party for the new term. I was almost out of almond extract so I substututed lemon extract instead. WOW these went even before the pizza!! Give different flavors a try.
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0 users found this review helpful

Zucchini Parmesan

Reviewed: Jul. 19, 2008
GREAT taste!! BUT... Where is the Parmesan Cheese??? I renamed it in my files as Zucchini Mozzarella.
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1 user found this review helpful

 
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