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

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Kathy

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South Texas Carne Guisada

Reviewed: Jan. 31, 2008
I've rated this recipe before but changed one thing, which I believe, makes it really special. Add a splash ( or two ) of red wine while simmering. This deepens the flavor and complements the beef well. This probably doesn't make it "authentic" but you won't be disappointed if you decide to try it. Either way, this recipe is a keeper!
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66 users found this review helpful

Chicken Florentine Casserole

Reviewed: Jan. 31, 2008
Pretty good overall. I saute the chicken rather than bake, as baking can tend to dry out the chicken. Also, I use about 1/2 a bag of fresh (washed and dried) spinach spread out evenly on the bottom of the pan. I also add a splash of white wine. This has a "sophisticated" taste that is good enough for company.
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55 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Mar. 29, 2008
This is a 5 star recipe. I used paste to thicken and it worked perfectly. Served with mashed potatoes. This works really well in the crock pot outstanding!!!
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52 users found this review helpful
Photo by Kathy

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

Donna's Cheesy Quiche

Reviewed: Aug. 22, 2007
As others have said, a great basic quiche recipe. I have made this several times and have found that variations on the dairy are well tolerated. You can add any vegetable or meat you like and will not be disappointed. Try sun dried tomatoes & mushrooms if you like them.
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18 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

Flounder Mediterranean

Reviewed: Jan. 22, 2008
You must try this! I omitted the capers and olives, personal preference and used diced (petite) tomatoes with the juices. Drizzled some olive oil over the filets and arranged most of the sauce around them and just a bit on top. Then, sprinkled italian bread crumbs and parmesan cheese over the filets. Placed in the oven for the recommended baking time...created the perfect "crust". Crispy on top-moist and flaky on the bottom! I think it's really important to simmer the sauce until reduced by at least half....otherwise too wet. My 4 year old and 8 year old boys LOVED it!
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12 users found this review helpful

Ragu Bolognese

Reviewed: Jan. 31, 2008
This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast, authentic tasting, meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my favorite jar sauce and serve over pasta. I follow the recipe to the letter, mmmmm good!
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10 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

My Kid's Favorite Pork Chops

Reviewed: Dec. 28, 2008
Really good. Followed recipe to the letter with one exception. Two tablespoons of steak seasoning seemed like a lot so I seasoned each chop before browning them. This worked well and wasn't overpowering. I used Sweet Baby Ray's BBQ sauce, Montreal Steak Seasoning, and an Amber Ale for the beer. If you are looking for a different way to prepare pork chops, this is a great recipe for you.
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9 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Dec. 16, 2007
The very best carrot cake recipe out there. I made the cake exactly as called for and it turned out GREAT. I would suggest, per a previous reviewer, to simmer the raisins in orange or pineapple juice to plump them up a bit. Also, be sure you really strain the juice off the pineapple before mixing into the batter. This is a true carrot cake recipe and worth the effort!
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7 users found this review helpful

Love the Mama Lemon Bars

Reviewed: Jan. 31, 2008
Pretty good flavor but not enough lemon. One reviewer mentioned that they doubled the lemon topping, which is NECESSARY for this recipe. Rather than making this again, I would probably be inclined to find another recipe.
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6 users found this review helpful
Photo by Kathy

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

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

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

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 9, 2007
True, there is a great variety of reviews on this recipe. I read many and made a few adjustments. I used 1/2 corn syrup and half molasses. I used 3 cups of flour and two sticks of butter. I actually added the three cups of flour by accident and so I added the second stick of butter little by little until the dough was smooth but not sticky. I cut back a bit on the cloves-not quite half a teaspoon. Other than that, all else was the same. I had snow on the deck so I rolled the dough between wax paper to the desired thickness and placed on a cookie sheet on the snow for about an hour so it didn't take up room in the fridge. I piped cream cheese frosting on mine-great with the ginger. Really good recipe overall.
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3 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: May 20, 2007
I always have frozen, roasted chicken my freezer.Great to defrost and toss in a salad-quesadilla, this lasagna. So mine came together quickly. Could also use a roasted chicken from the deli to save time. Excellent recipe. Agree-needs more garlic. I used three cloves. I did one cup of milk and one half cup of 1/2 and 1/2. Also, can definitely mix the washed and dried spinach with the chicken and add to the sauce. Kind of eliminates the layering which isn't noticeable and saves time, too. Great recipe, a sure keeper!
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3 users found this review helpful
Photo by Kathy

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

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

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