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

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Kathy

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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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56 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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1 user 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

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

Asian Beef Skewers

Reviewed: Aug. 16, 2008
Good recipe. I used top sirloin and sliced very thin. Marinated most of the day and was really pleased with the result on the BBQ. The thickness of the meat and length of time on the BBQ, along with the marinade are the keys to perfectly cooked meat.
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2 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

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

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

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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11 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

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

Ninety Minute Cinnamon Rolls

Reviewed: Dec. 25, 2007
Great recipe. I put them in mini bundt pans and they turned out great! I've been looking for a cinnamon roll recipe that doesn't take hours and hours and this one is perfect. I used my Kitchen Aid mixer with the dough hook attachment-which worked well. I needed to add a tablespoon more butter (didn't use margarine) and another tablespoon milk to get the the right consistency. Don't be afraid of using yeast on this one-it couldn't be easier!
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1 user found this review helpful

The Best Meatballs

Reviewed: Dec. 10, 2007
The quintessential meatball! So good and a piece of cake to make. I didn't have the stale bread so I used bread crumbs and they were delicious.
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1 user 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

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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2 users found this review helpful

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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1 user found this review helpful

World's Best Lasagna

Reviewed: Oct. 14, 2006
This is a great, easy to make favorite! I have tried several other fussy lasagnas and this is just simple and delicious!
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1 user 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

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