Kathy Recipe Reviews (Pg. 1) - Allrecipes.com (18652876)

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Kathy

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Foolproof Rib Roast

Reviewed: Dec. 10, 2008
This is Paula Deen's recipe. You can check it out on foodnetwork.com.
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3 users found this review helpful

Nancy's Chicken in Puff Pastry

Reviewed: Feb. 18, 2009
I've made something very similar to this for many years. I use defrosted puff pastry sheets, rolled to 12x14 and then cut into 7x6 rectangles. I place the UNCOOKED chicken (fold the lower tip on itself to make a uniform thickness) and herb cream cheese on the pastry and then fold it into little packages. Overlap the edges and seal with egg wash. Coat the outside with egg wash for a nice shine. Place on baking sheet with folded edges down. Bake at 400 for 30 minutes. The pastry is beautifully browned and the chicken is nicely cooked.
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Bacon and Tomato Cups

Reviewed: Jul. 12, 2009
I made this 2 ways - with the refrigerator biscuits and with mini phyllo shells. Both were good, but the version with the phyllo shells was clearly the winner. The refrigerator biscuit version was a little too bready for our taste. I also took the lazy way out and instead of chopping tomatoes, onions, and basil, I used my favorite prepared bruschetta from Sam's Club. I made these for a party and kept them warm on a hot server, but they didn't last long enough to get cold. Thanks for a great recipe.
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4 users found this review helpful
Photo by Kathy

Baked Pineapple

Reviewed: Nov. 11, 2011
Loved it! My family liked it so much that they asked me to put it on the Thanksgiving menu. I used tidbits instead of chunks and followed another reviewer's recommendation to mix flour with butter, then add sugar and juice, before combining with pineapple and cheese. Great recipe - Thanks!!
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Kentucky Butter Cake

Reviewed: Dec. 29, 2011
This is a fabulous cake. I've made it several times, and each time I was asked for the recipe. I use a chopstick to poke many holes before pouring in the butter sauce. Once word of advice - DON'T skip the butter sauce - it makes the cake. Without it, you will have an ordinary yellow cake that is actually a little on the dry side. I increase the sauce recipe to 1 1/2 times what the recipe calls for. Yum!!
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2 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Apr. 24, 2012
Love this recipe! I usually just microwave the veggies till they are crisp-tender. I've made it with broccoli, green beans, and broccoli/cauliflower mix. Green beans are my family's favorite.
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1 user found this review helpful
Photo by Kathy

Sausage and Mushroom Tarts

Reviewed: Jun. 21, 2009
This recipe turned out great! My family loved it. That said, I gave it 4 stars because I found it very confusing. First, why put butter in with sausage - it's already loaded with fat - and you're throwing it away when you drain. I saved the butter until the mushrooms were added. I suspect it can be omitted entirely. Second, I think the pound of cheese is waaaaay too much. The recipe says put a pinch on each tart - no way that uses a pound. I mixed 1/3 to 1/2 pound in with the suasage and mushrooms after they cooled, and that was very generous. There was so much cheese in the mix that a pinch on top was no longer necessary. In all fairness, I used grated instead of shredded cheese, but a pound is a pound. I also took the advice of others and pre-baked the tart shells for 5 minutes. I will definitely make this again with my slight modifications. Thank you for submitting this great appetizer.
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27 users found this review helpful

 
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