kate Recipe Reviews (Pg. 3) - Allrecipes.com (18722056)

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Creamy Potato Leek Soup II

Reviewed: Sep. 3, 2009
This was so good, and just what I was looking for. I didn't use bacon, though. Only bacon drippings which I had preserved from a breakfast of bacon and eggs. I used about 7 potatoes, and might use less next time, because it is rather thick. I used half cream and half 2% milk. The potatoes already thicken the soup enough. Using only milk wouldn't be too bad either. I blended everything to make it smooth.
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Eggplant Parmesan II

Reviewed: Sep. 2, 2009
This was absolutely divine. I made it using spaghetti sauce that I made myself, which was meatless, not to take away from the eggplant flavour. I didn't want to use storebought sauce, because what would be the point? There's too much sodium in those sauces anyway. Make sure you use the best quality Mozzarella you can find because it really makes a difference, since you are using an important amount. I used 4 small eggplants, and wished I had had more on hand, because it barely covered the sauce. I didn't use basil because my sauce was already intensely flavoured. I used parsley instead. I had a hard time browning the bread coating, so after 15 minutes, I switched the oven to broil and it quickly became golden.
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Soft Oatmeal Cookies

Reviewed: Aug. 31, 2009
Even better than Beth's. I didn't use cinnamon, and halved the recipe because I only had 1 egg. The recipe still yielded a startling 30 cookies, about 2 inches in diameter each. I put them in balls on a disposable aluminum cookie sheet and they shaped into nice thick cookies in the oven, just how i wanted them. I turned them after 8 minutes and they still took about 4 minutes to brown nicely. They are my new staple oatmeal raisin recipe.
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Savory Garlic Marinated Steaks

Reviewed: Aug. 30, 2009
The balsamic vinegar was a little too overpowering to my taste, but the people I served it to didn't complain. If I made it again, it would be with regular vinegar and only a few tablespoons of the balsamic vinegar.
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Caramelized Baked Chicken

Reviewed: Aug. 28, 2009
Simple 6 ingredient recipe that yields superb wings, but the only thing that should be modified is the baking instructions. I baked them that way and the sauce dripped off leaving only a transparent film on the wings, which wasn't very tasty. I made it again because I love the taste of the sauce, only this time using a technique I use for baby back ribs. Let them marinate in the slow cookers 5-6 hours on low, pouring sauce over them every once in a while. Then switch them to your broiler on an aluminum-foil-covered cookie sheet, and watch them closely, to bake them just enough so they're nice and crisp instead of slimey. This takes me 5 to 10 minutes. The flavour is so much more intense thanks to the slow cooker!
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World's Best Lasagna

Reviewed: Aug. 28, 2009
This truly is the best! Just the right amounts for all the ingredients. Fennel seeds add a nice touch, too. Left out the basil because I didn't have any, but doubled the Italian seasonings. Used whole wheat pasta, which hardly makes a difference anyway. I did add provalone and gouda to the top layer of cheese, and used shredded mozza instead of slices. Shredded cheese allows you to spread more evenly and makes the illusion of having more. The sauce is perfect. Nothing can compare! I will use this recipe for sauce to make spaghetti sauce, adding veggies.
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Maple Dill Carrots

Reviewed: Aug. 8, 2009
Outstanding flavour brought by the dill and butter, but why is it called "maple dill carrots" when there isn't a drop of maple in the recipe??? I find that a bit misleading.
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All-Day Apple Butter

Reviewed: May 11, 2009
I let this cook over night and the flavour was so intense! I would just use a little less cinnamon and less sugar, but the sugar depends on the sweetness of your apples, so it is really up to you to be the judge.
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To Die For Blueberry Muffins

Reviewed: May 11, 2009
Too sweet, and that's without the topping, which I omitted. I could easily use only 1/2 cup sugar in this recipe. I used raw sugar in place of white sugar. For more flavour, use melted butter in place of oil, which makes all the difference sometimes. Of course, if you are opting for a healthier muffin, keep the oil as I did. I used soymilk instead of regular milk. I don't know why it calls for fresh blueberries. Frozen ones are as good, and I've always used them frozen. I used whole wheat pastry flour in this recipe for a 100% wheat muffin, and they are just as nice. I added 1/2 teaspoon almond extract in the batter instead of vanilla, which actually brings taste to the muffins and nicely compliments the blueberry flavour. They turned out fine, but not really "to die for". The texture wasn't consistent enough for me, more cake-like than muffin-like. I like mine nice and dense. It could use a bit more flour (and I used wheat flour which is already more dense, so I can't imagine what using white flour would be like).
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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: May 11, 2009
I made this for my mother, who is the ultimate lemon fan. She loved it, but I must admit, it is not a cake for everyone to enjoy. You must really be into lemon to like it because it is very tangy. For a more universally-acceptable flavour, I would tame it down by omitting all lemon in the icing, or I would just use a vanilla buttercream recipe. I didn't really care for the cake recipe, it was average. The texture was a bit crumby, not velvety as I like my cake. Cake flour might deliver a softer texture. I was surprised to find there is no lemon in the cake batter. I might add some zest in next time, which would add lemon flavour without being overpowering, as it is in the frosting. The lemon curd was excellent, though, and very easy to make. I speed-cooled it by putting it right into the freezer for 30 minutes, then spread it on the cake. Three hours is unnecessary if you cook the curd right, it'll thicken up right away and won't get much thicker as it cools. Bottom line is, use this recipe as a basis for your own creativity, because following by the T might not give you what you want.
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Whole Wheat Zucchini Bread

Reviewed: May 7, 2009
I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry, but to me, it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which doesn't even come close to regular whole wheat flour in texture, it is much smoother and softer) and 1 cup soymilk in addition, because anything whole wheat needs more moisture. I omitted all white flour. Because whole wheat flour is more dense than white, it is preferable to use less when substituting completely. I used only 3 eggs, and might even use 2 next time. 6 are really unnecessary. I also used raw sugar instead of brown in the same amount, only adding 1 tablespoon molasses to mimic the brown sugar flavour and moisture. Raw sugar is much healthier for you. I made 21 muffins out of these. Nice, big plump ones. They are succulent. The kind you would pay for. Just make sure you use pastry flour, because regular flour will make them rock hard if you want them 100% whole wheat.
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Creamy Rice Pudding

Reviewed: May 5, 2009
I modified this recipe to make it a tad healthier. I used brown rice and raw sugar instead of refined white sugar, which enters the bloodstream at a much faster pace than raw sugar. I kept everything else the same, except for drizzling a little maple syrup on top before serving (to satisfy my extremely sweet tooth).
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Vegan Red Lentil Soup

Reviewed: May 5, 2009
This recipe takes soup to a whole new level for me. The use of coconut milk instead of cream is brilliant, and its fragrance perfectly compliments the squash and lentils. I halved the coconut milk, added more water with vegetable broth powder (2 cups) because I like a thinner soup, and the rest stayed the same. I grate my ginger (the thicker slice side of the grater) for nice crunchy ginger.
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Restaurant-Quality Maple Oatmeal Scones

Reviewed: Apr. 30, 2009
Wonderful texture and very present flavor, but I don't really detect any maple in them, which is normal because maple is delicate and needs to be used in high quantities to achieve a subtle hint of it at all. But good otherwise.
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Simple Turkey Chili

Reviewed: Apr. 30, 2009
This really was simple. U substituted chicken for the turkey because that's what I needed to use up, and in addition to all the ingredients which I followed to the T, I added about 1/4 cup Ketchup, 1/4 cup chili sauce, and as another reviewer suggested, 2 tablespoons of brown sugar. I also added about 1/4 teaspoon more salt than was originally called for. I made half a recipe. I'll be making this again and serving it with biscuits.
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Oatmeal Whole Wheat Quick Bread

Reviewed: Apr. 8, 2009
I've tried it with honey but I prefer molasses. Molasses gives it a richer taste and darker colour. Yum! The size of the loaf is fine for me, since I am the only one eating it. And I don't ground the oats, this way the bread is chewy.
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Oatmeal Bread I

Reviewed: Jan. 30, 2009
Made this in early December 2008, froze a loaf, and I am eating it right now. It still tastes as good as when freshly baked. I toast it and have it with butter. So comforting.
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Restaurant Style Spaghetti Sauce

Reviewed: Jan. 30, 2009
I added about a tablespoon of sugar, maybe a bit less than a tablespoon, because I found it lacked flavour and was too zesty, probably due to the wide variety of italian sausage availiable on the martket, and this just made it superb. It definitely has a special taste, and I would be skeptic about serving it to guests because it sure isn't your ypical sauce, but I will make this again for myself.
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Tomato Soup I

Reviewed: Jan. 22, 2009
This is restaurant quality, definitely, but to cut the fat, I use 2% milk instead. Is delicious all the same. If I'm making this for company, though, I'll use 15% cream or half milk, half heavy cream. Using only heavy cream would be best, of course, but I couldn't get the fat content out of my mind. Just by substituting milk for the cream, this recipe as a whole cuts its calories of 1320.
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Banana Banana Bread

Reviewed: Jan. 15, 2009
I've tried this recipe with both margarine and butter. The butter makes the difference between the batter rising high or not, so do not substitute it for margarine. It also adds to the bread's rich texture. I added 2 tsp real vanilla extract, 1 tsp cinnamon, and 1/16 tsp of each cloves and nutmeg, which is a perfect blend of spices that does not overpower the banana taste. I also add a 1/2 tsp banana extract, which makes a more fragrant bread. I make these in a loaf pan, or into 12 muffins. I have used white sugar once when I was out of brown, upped the quantity to 1 cup and added 1/2 tsp water just to make sure the moisture from the brown sugar wasn't missing. Has a great taste all the same. What a perfect recipe.
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