Kathy Recipe Reviews (Pg. 1) - Allrecipes.com (18733397)

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Kathy

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Brunch Strata

Reviewed: Dec. 25, 2011
Simply fantastic. Made for Christmas morning the day before. Will definately make this again.
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3 users found this review helpful

Seven Layer Taco Dip

Reviewed: Nov. 25, 2007
Good base recipe. I made my own refried beans for the bottom layer, and omitted the lettuce.
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1 user found this review helpful

Slow Roasted BBQ Beef Roast

Reviewed: Jun. 17, 2007
Fantastic!
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12 users found this review helpful

Marinade for Chicken

Reviewed: Jun. 17, 2007
Great, easy marinade for chicken on the barbeque. Thanks!
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1 user found this review helpful

Anniversary Chicken I

Reviewed: May 21, 2007
Very good! I made this for our anniversary. My husband would give it 10 stars if he could. Note: I basted the chicken with teriaki sauce on the BBQ, and grilled the bacon also. We also had some 4-year old aged white cheddar on hand, which added the right zing to the dish. will definately make again.
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1 user found this review helpful

Tomato Chicken Parmesan

Reviewed: Apr. 25, 2007
Wonderfully easy! I served this with spaghetti.
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2 users found this review helpful

Best Ever Tuna Salad

Reviewed: Jan. 7, 2007
Very good, but the taste of the crabmeat got a little lost on me. Will stick to a basic recipe next time until another recipe captures my eye.
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2 users found this review helpful

Gold-Medal Vegetable Dip

Reviewed: Dec. 31, 2006
I think I may have put too much mustard in...:(
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3 users found this review helpful

Barbie's Tuna Salad

Reviewed: Aug. 20, 2006
Loved it! I made this into some tuna melts for my husband and I on a rather cool, dreary day. A-1 comfort food! The curry and the dill compliment each other perfectly with the tuna. I'm looking forward to taking leftovers with me to lunch.
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1 user found this review helpful

Tabbouleh III

Reviewed: Oct. 2, 2005
Very good recipe, although my husband (who loves tabbouleh) couldn't remember ever having any with bulgar in it. At any rate, he said it was very good; I made Peppy's pitas from this site (excellent) along with Hummus III (the best!!) and this is what I did: I cut the pitas into triangles, lightly toasted them in the oven, and spread each piece ith a bit of hummus and topped with some tabbouleh. Arrange on a platter and garnish with bits of parsley, red pepper, and green onions, and you've got a presentation worthy of any gourmet restaurant. Wonderful recipe Katherine!
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26 users found this review helpful

Peppy's Pita Bread

Reviewed: Oct. 1, 2005
Thanks Sandy, for giving us this easy recipe. I didn't have a cake rack, but dug a wire rack out of an old toaster oven (hmm...I wonder if these would come out as well in a toaster oven??)...so, it took me a little longer to cook all eight pitas, but the end result seems to have been worth it. I am just letting them soften now, but as a pita bread fan for many years I can tell that the consistency and texture will be just right. I plan to cut them into wedges and serve with Hummus III from this site, which I also threw together tonight (and it tastes amazing!!) People...Get rid of the chips and dip and try something a lot more healthy. The fat grams are GOOD fat grams!!
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4 users found this review helpful

Hummus III

Reviewed: Oct. 1, 2005
Thank-you Rhoda for making my first hummus-making experience a no-brainer. I first tried hummus in university over 10 years ago, and have been thinking of making it ever since. For all first-timers out there, don't change a thing...EXCEPT, reserve the liquid drained from the garbanzo beans. A little bit will be needed during processing to make an ultra-smooth result. Other than that, I didn't change a thing about this recipe.
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2 users found this review helpful

Herb and Garlic Cheese Spread

Reviewed: Sep. 14, 2005
I followed the recipe to a tee, but the flavours just didn't go together. The thyme was overpowering. If I make this again, I will experiment with seasonings that blend well.
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4 users found this review helpful

Bread Machine Rolls

Reviewed: Jul. 11, 2005
Excellent rolls, the best I've made yet using the bread machine. They take a long time, but the fact that I don't have to put in any elbow grease makes it worth it. I'm off to make some more, so my husband and I have rolls for sandwiches this week while at work. Thanks Kay!!
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2 users found this review helpful

Tasty Buns

Reviewed: May 8, 2005
Excellent!!! Even better than the recipe for hamburgers/hotdog buns off of this site. I know this because I made both recipes and casted a vote. I'm about to make more! Bravo. Easy!!
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3 users found this review helpful

Burger or Hot Dog Buns

Reviewed: May 2, 2005
Very good, will make again. I found these a bit dense for hamburger buns, but my fiancee absolutely fell in love with them. Great for sandwiches.
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2 users found this review helpful

Bob's Blue Cheese Dressing

Reviewed: Mar. 18, 2005
This was amazing. I am not a fan of blue cheese like my fiancee is, but even I found myself stealing a taste from the bowl here and there. I made a couple of changes, only because I didn't have on hand any honey or sea salt (I used regular salt). I used slightly more than 4 ounces of blue cheese, and used a good danish brand. I then made buffalo chicken pizza (from this site), and it was by far the best I have made yet (I have made that pizza about a half a dozen times now). You HAVE to make this dressing!! Bravo Bobby!
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7 users found this review helpful

Boiled Bagels

Reviewed: Feb. 3, 2005
These were OK. They're best eaten shortly after being baked. The outside was nice and crispy and the inside was warm and fluffy...but the next day, they're too chewy. When I make these again, I'm going to tweak the recipe a bit to see if I can improve th flavour and texture.
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1 user found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Jan. 11, 2005
My fiance and I loved this. Just loved it. We used store-bought, pre-made pizza crust (although a home-made crust, with more time at my disposal, would have been equally as good). We used Renee's Blue Cheese dressing, and boneless, skinless chicken thighs (I used 4 for one pizza). Ok, here's what I did, after reading all 176 reviews: I boiled the chicken thighs until cooked through, about 10 minutes. Then, I shredded the chicken. I used a full 2 ounces of Frank's red hot sauce, but didn't marinate for longer than 20 minutes (because although we like hot and spicy foods, we try to keep the skin of our tongues intact). I omitted the butter. On the ready-to-bake pizza crust, I spread just a little more than enough blue cheese dressing to cover the entire diameter. I distributed the chicken evenly, and topped with 4 sliced mushrooms, and mozzarella cheese. For a little bit of colour, I sprinkled a parsley/portobella mushroom blend of seasoning on top, and a slight sprinkling of red chili flakes. I placed the pizza directly on the top rack of my oven...no pizza stone, no pizza baking sheet, just on the rack. Voila! It came out perfectly. For all of you that are hesitant to try this, don't hesitate! Just make sure that your oven is hot enough, eyeball the ingredient amounts, and you'll have a unique and flavourful pizza that won't disappoint. Will make again!!!!! Thx Brown
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3 users found this review helpful

Florentine Artichoke Dip

Reviewed: Jan. 9, 2005
I made this dip for a birthday party, and followed some of the other reviewer's suggestions: I used 8 oz. of light cream cheese, and 8 oz. of light sour cream...and topped with extra parmesan cheese and about 1/2 cup of shredded mozzarella cheese during the last 5 minutes of baking. It turned out good; everyone tried it, but it wasn't gobbled up. This is perhaps because of the fact that there was so much food present, but in the end I had almost as much dip leftover as I had started with. I enjoyed this with tortilla chips, mini pita breads and melba toast, but suspect that it would go over better with breadsticks and crackers, as Stephanie mentioned in her recipe description. May make again; I'm not 100% sure. It is SO rich!!
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1 user found this review helpful

Displaying results 1-20 (of 39) reviews
 
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