Kathy Recipe Reviews (Pg. 1) - Allrecipes.com (18695309)

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Southwest Stuffed Chicken

Reviewed: Mar. 11, 2012
I used Panko rather than bread crumbs and used a hot pepper cheese instead of Monterey Jack. Chicken breast tip: Take a breast and with your palm on top pressing lightly slice the chicken from side to side in two thin filets. Use a gallon size zip lock bag and cut sides to open lengthwise. Place one breast at a time between the plastic and pound until desired thickness is achieved. If chicken separates and becomes lacy, use fingers to press back together. Chicken will shrink up during baking. It is crucial to really get the chicken thin so that it is side enough to tuck and roll.
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Quick and Almost-Professional Buttercream Icing

Reviewed: Feb. 10, 2012
Perfect....freezes like a dream and comes back to buttery goodness in just a few minutes left at room temperature. When I'm done frosting my cake with several different colors of this I put them all in a pastry bag and make tie-dyed cupcakes...nothing goes to waste!
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2 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Feb. 1, 2012
Run, don't walk, to your local grocery and find the "cheese remnants" bin, purchase several that sound interesting....gruyere is a good one with white cheddar. Then go home and go to foodwishes.com and watch the tutorial by Chef John on this recipe. He makes it so easy! This is an excellent recipe-our whole family of 5 loves it!
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9 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Jan. 27, 2012
I followed another users recommendation of putting everything into the crockpot, with a couple of exceptions. I had cubed rotisserie chicken in the freezer so I added that, already cooked. Also, I sauteed the onion and garlic for a minute to release their flavor before adding them into the crockpot. I sliced corn tortillas into ribbons and fried them myself for the topping. (Don't forget to top them with sea salt) and it could not have turned out better!!!!!
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2 users found this review helpful

Baked Pork Chops I

Reviewed: Nov. 16, 2011
WOW! This one is a keeper and is now in the fall/winter dinner rotation! The baking time is suitable for thick cut chops, they come out fork tender. Make them with the scalloped potatoes with onions recipe by Dorothy Bateman from this site-you won't be disappointed. :)
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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Nov. 16, 2011
Good flavor, nice presentation....there is probably more that could be done to enhance it overall. Certainly worth trying just didn't leave me wanting more.
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Janet's Rich Banana Bread

Reviewed: Nov. 16, 2011
I have been making the EBNB recipe from this site for a couple of years but it is just so highly caloric I went searching for a replacement. Ah, search no more! This one is a keeper and tolerated a "reduced fat" sour cream very well. So moist, very good banana flavor. I did mash the bananas after I read a previous reviewer thought the "sliced" bananas were like "biting into a bruise"!!!!!
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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Sep. 22, 2011
FANTASTIC...your search for green chile enchiladas ends here. I substitute soft taco size for corn to eliminate the frying. I throw them right over an open flame for a few seconds to soften them up and roll the chicken mixture, top with the sauce and throw them in the oven. This last time I made them I didn't have any sour cream so I used about a 1/4 cup or so of french onion dip...I also add a little jalapeno for some heat. SO GOOD, SO GOOD!
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Soft Sugar Cookies IV

Reviewed: Jun. 27, 2011
I will NEVER, EVER roll and cut out a sugar cookie again! This recipe ROCKS....I substituted margarine for shortening with outstanding results. Search no more, this is the quintessential sugar cookie!!!
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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jun. 12, 2011
This one is a KEEPER! No cream of something soup means natural ingredients and lower fat, yay! I made exactly as called for and wouldn't change one thing....so very good! Thanks!
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2 users found this review helpful
Photo by Kathy

French Baguettes

Reviewed: Jan. 23, 2011
Very, very good.
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17 users found this review helpful
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Buttery Soft Pretzels

Reviewed: Jan. 22, 2011
Excellent! As good or better than pretzels at the mall-without a doubt. I've made these twice and my only suggestion is to measure out the flour and start with about three cups...add the rest slowly. Mine simply would not hold 5 cups of flour. The first time I made them they were a little tough because of this...second time I used about four cups and added a bit more water until the consistency was right. For this reason four stars but worth the time and effort.
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21 users found this review helpful

Toffee Bars

Reviewed: Dec. 25, 2010
Wowza this is SWEET! You better have a real sweet tooth to enjoy these. Maybe warmed with a little ice cream on top would neutralize that overwhelming brown sugar essence.
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4 users found this review helpful
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Best Toffee Ever - Super Easy

Reviewed: Dec. 21, 2010
SWIRL MORE, STIR LESS...This really is EASY and exceptional tasting! I, too, read all the reviews and what I can tell you about stirring is not to do it too much, but rather swirl the pan...this moves the toffee around but doesn't break it up and cause it to separate. Also, if you see your toffee start to smoke, it is DONE! One reviewer said when it's done you just know and this was true for me. This was my first time making toffee and it couldn't have turned out better. Check out my photo of this..it's the one on the glass cookie tray with the peanut blossoms and pecan sandies. Also, if you want to practice without wasting all the ingredients-halve the recipe and use a smaller pan. I "greased" my pan with a little crisco and they fell right out.
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5 users found this review helpful
Photo by Kathy

Carrot Cake Cookies

Reviewed: Mar. 11, 2010
Made twice this week...FANTASTIC!!!! Made once with dried cranberries. Moisten up the dried fruit by simmering in the drained off pineapple juice from the can. These are excellent with a simple cross hatch of cream cheese frosting on top!
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2 users found this review helpful

Oatmeal Butterscotch Cookies

Reviewed: Nov. 4, 2009
Excellent recipe. I added about 1/4 of coconut for some extra chewiness...FANTASTIC. Cook on 325 to avoid spreading. Yes, they are very sweet so if you are concerned, use a bit less sugar.
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4 users found this review helpful

Chicken Stir-Fry

Reviewed: Aug. 27, 2009
Excellent recipe! I used broccoli, julienned carrots, snap peas, water chestnuts, baby corn and onion and it was DELICIOUS. Make sure you refrigerate your chicken before stir frying or it will paste up when fried. Sauce is so versatile that it will tolerate any vegetable modification you can think of. Don't miss this can't go wrong recipe!!!!!
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3 users found this review helpful

Cajun Chicken Pasta

Reviewed: Aug. 23, 2009
There is little you can do to make this recipe any better. It is one of AR's very best. As a previous reviewer suggested, use the frozen peppers-saves time and money! Reheats nicely.....if you have a Sunflower Market in your area, use the Cajun Seasoning that comes in the grinder-WOW!!!!!
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 28, 2009
Excellent recipe! Followed to the T and they came out perfect. Goodbye banana bread, HELLO banana crumb muffins. Best ever!
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Almost No Fat Banana Bread

Reviewed: Feb. 17, 2009
This is pretty good. I followed the recipe with a couple of exceptions recommended by other reviewers. I used a 1/2 cup of sugar plus one tablespoon of splenda for extra sweetness without the calories. I added a teaspoon of vanilla and used apple pie spice instead of cinnamon. It's really very good, crispy outside and moist inside. Not rubbery as others have experienced.
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Displaying results 1-20 (of 40) reviews
 
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