KITTYMOMMA Recipe Reviews (Pg. 1) - Allrecipes.com (18719223)

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Souvlaki

Reviewed: May 10, 2004
This is probably some of the best pork I have ever eaten. I was concerned that we wouldn't be having "authentic" souvlaki without using lamb, but this was fabulous. I omitted the green bell peppers from the recipe and only used 1 onion, as we only had 2 lbs. of meat. I was concerned about the use of soy sauce in the marinade (not a big soy sauce fan), but it added just the right amount of saltiness. We used cut-up center cut pork chops and grilled the kebabs - the meat was so tender it was almost falling off the skewers. Served it in grilled pitas with sliced tomatoes and a tzatziki sauce found on this site - deeelish!
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2 users found this review helpful

Tzatziki Sauce

Reviewed: May 10, 2004
This was very good - made it to go with a souvlaki recipe found on this site. It was a tad watery, but I knew it would be as I didn't have time to drain the yogurt or cucumbers. The flavor was still out of this world!
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11 users found this review helpful

Chicken Adobo I

Reviewed: Mar. 26, 2004
This sounded good on paper... I took another reviewer's suggestion to add bay leaves and onion to the pot, but it didn't seem to make a difference - the vinegar flavor overpowered the entire dish. My boyfriend said he liked it, but I wasn't that impressed. I used 2 tsps. of salt rather than Tbsps., but used all the soy sauce called for and the salt level seemed to be ok. The chicken came out very dry, and the sauce was almost too tangy to use. I poured the sauce through a colander to get all the chunks out and tried to reduce it, but it stayed pretty watery. Also, when I attempted to brown the chicken, the skin came off - I think broiling is definitely the way to go here to get a crispy outer texture.
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5 users found this review helpful

Chicken Savoy

Reviewed: Mar. 26, 2004
This was excellent. I thought the chicken might end up being too dry, but it came out wonderfully moist, and the skin is TO DIE FOR! I used a half-cup of grated fresh Parmesan instead of Romano, since that's what I had on hand. Very good flavor - I can't wait to eat the leftovers today! Thanks for the recipe, Joe!
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1 user found this review helpful

Seven Layer Dip II

Reviewed: Mar. 12, 2004
This wasn't quite as good as 7-layer dips I have made in the past. The guacamole mixture didn't taste right, and the mexican cheese blend I used didn't seem to be as flavorful as plain old Cheddar. That didn't stop my guests from making this dip disappear, tho! I'll have to do some tweaking on it next time... Thanks, Dinah!
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 12, 2004
These are dee-lish, and I usually don't like sweet stuff! I almost make myself sick when I am baking these from eating too many of them as they come out of the oven! Thanks for the great recipe Beth!
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1 user found this review helpful

Jo Jo's Favorite Banana Muffins

Reviewed: Mar. 12, 2004
These are FANTASTIC! I always end up making banana bread when I buy bananas - they get overripe so fast. I was sick of making bread and wanted to make banana muffins instead. This recipe certainly fit the bill! I used 3 ripe bananas and made 12 muffins - cooked them for the same amount of time and they were perfect. Thanks for this keeper, Jo Jo!
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1 user found this review helpful

Mama's Balsamic Vinaigrette

Reviewed: Mar. 12, 2004
This was an okay dressing - it did seem a bit too vinegary, and there wasn't enough mustard or garlic flavor for our taste. Thanks anyway!
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7 users found this review helpful

Best Fried Green Tomatoes

Reviewed: Mar. 12, 2004
I soaked the sliced tomatoes in some white vinegar for about a half an hour at room temperature before dredging and frying them. Once again, I showed up my Southern-born and bred boyfriend who thinks he knows how to cook all things "country"... He says these are the best fried green tomatoes he's ever eaten, and I have to agree with him! This is a definite keeper. Thanks, Diana!
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3 users found this review helpful

Texas Coleslaw

Reviewed: Mar. 12, 2004
I don't like sweet coleslaw and thought this would be a perfect side for BBQ ribs. I used a package of finely shredded cabbage, but kept the rest of the recipe the same. Next time I make this, I will definitely cut down on the cumin - it was way too much. I also will use more shredded cabbage, as my slaw came out a bit soupy. Very unique recipe - thanks for sharing, Denyse!
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4 users found this review helpful

Chicken Enchiladas II

Reviewed: Mar. 12, 2004
This is my favorite chicken enchilada recipe! The only changes I made were I used white onion instead of green, used less cream of mushroom soup and more sour cream, shredded the chicken up a bit, and used 12 small corn tortillas rather than flour. Excellent dish - thanks for sharing, Steph!
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Stuffed Cabbage Rolls

Reviewed: Mar. 12, 2004
My boyfriend was craving cabbage rolls like his momma used to make, and I served him these. He LOVED them! I had never had cabbage rolls in my life, and I enjoyed them quite a bit, too! This recipe is going to be a standard in our household from now on. Thanks Judy!
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1 user found this review helpful

Alabama Pulled Pig

Reviewed: Mar. 12, 2004
This is almost exactly the recipe I was given by a true Alabamian, who makes the most amazing smoked boston butt I have ever tasted. However, when we attempted to recreate it with this recipe in our smoker, the taste just wasn't quite there. I think we probably didn't smoke and baste our roast long enough. We will definitely try again, tho, as this sauce is delicious. Thanks for sharing, Robert!
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6 users found this review helpful

Italian Chicken with Garlic and Lemon

Reviewed: Mar. 12, 2004
This is fabulous - I make it quite often. The chicken comes out soooo tender... it's a great comfort food dish. Make sure to get the potatoes real crispy when you're frying them. I use approx. 1/4 cup olive oil in the vinegar mixture (step 3) rather than use 1/2 c. frying oil - seemed to make the dish a tad too greasy. Other than that, I make the recipe as written. Thanks for sharing, Peter!
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30 users found this review helpful

Chicken Scarpariello

Reviewed: Mar. 12, 2004
This is a very elegant dish that I have made quite a few times. I like to cut the chicken into a small dice before browning - makes it easier to eat with pasta. Sweet onion can be used in place of the shallot, but be sure to use a dry white wine. I have ruined the dish a couple of times using cooking wine and also a sweet white wine - tasted terrible! Thanks for sharing the recipe, Jill!
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90 users found this review helpful

Caramel Popcorn

Reviewed: Mar. 12, 2004
I made several batches of this for Christmas last year. It's so easy, so good, and people rave over it. It's one of those recipes that seems like you spent hours on it, but it is probably one of the most effortless recipes I have ever made. For the 5 quarts of popcorn, I popped 2 unbuttered, unsalted popcorn packets in the microwave.
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6 users found this review helpful

Collard Green Risotto and Pot Liquor

Reviewed: Mar. 11, 2004
This was a fabulous recipe! A little time consuming, but well worth it. I used more bacon in the greens than was called for (6 slices), and simmered them covered for over an hour. My Southern boyfriend, who grew up eating collard greens, says these were the best he'd ever eaten. One comment - don't go out and buy a bottle of molasses just to add to the pot liquor. It's not necessary - the juice you get from the greens themselves is flavorful enough. The risotto is a nice addition, too - great flavor. I used a cheap chablis as the dry white wine. I'll definitely make this again.
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3 users found this review helpful

 
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