Antoinette Katora Recipe Reviews (Pg. 1) - Allrecipes.com (18760899)

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Antoinette Katora

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Butternut and Acorn Squash Soup

Reviewed: Nov. 28, 2013
Made it as written and, to me, it was too sweet and too cream cheesy. Made it again a few weeks later without the sugar and used 1/2 cup of half and half instead of the cream cheese. Much better... If you were thinking of boiling the squash instead of roasting, just know that the roasting adds so much more flavor; much better to roast.
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0 users found this review helpful

Egg Salad Sandwiches

Reviewed: Apr. 14, 2012
I made it as written. It was way too salty. Also felt it had too much mayo. I'm giving it 4 stars because if the ingredient amounts are altered to taste it is awesome. I cut the salt, dill and mayo in half, used fresh finely chopped onion instead of the flakes, and sprinkled in some paprika. It's now awesome :)
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4 users found this review helpful

Chicken French - Rochester, NY Style

Reviewed: Mar. 13, 2011
The only difference I made was to season the chicken directly instead of mixing in with the flour. This was a quick meal and it was delicious! My husband kept saying over and over that "this recipes is a hit!" Thanks!
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8 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 24, 2010
Well I planned on making this as written... bought the cranberries and thought I had OJ in the fridge. Turns out the what I had was 100% juice blend of white grape, apple, orange and mango. So I used that instead and chopped up an orange for good measure. Turned out great!
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17 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 15, 2009
Started making this recipe five years ago, as written. I then adjusted to my own taste by cutting the caraway in half (1/2 Tbsp). I use two cups of raisins instead of three (1 cup dark and 1 cup golden raisins, I like the contrast). I make five of these every St Patty's Day. One for me, one for work, one for a friend and two for a coffee shop that sells it! The loaves I make for the coffee shop are baked in giant sized EZ Foil loaf pans 11/75 X 5.5 inches. This recipe fits the loaf pan perfectly. Thank you so much for sharing.
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3 users found this review helpful

Spicy Black Bean Soup

Reviewed: Feb. 5, 2009
I made this as written. It was so salty I couldn't eat it. Looking again at the recipe I should have known: 2 tsp salt, 1 tsp celery salt, 2 boullion cubes, and pound of ham - no wonder! I will not be making this again.
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3 users found this review helpful

Busy Day Barbeque Brisket

Reviewed: Oct. 8, 2007
Okay this is the first recipe I've ever given a poor rating to. I can't believe it considering all the great comments here. I prepared the recipe as written, being careful to use a 3lb brisket and measured out all the ingredients. It turned out WAY too salty, dry and spicy. If you are considering making this my advice would be to add a cup of water to the sauce and leave out the salt and cayenne. There is more than enough salt in the liquid smoke and BBQ sauce. I will not be making this again.
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6 users found this review helpful

Honey Baked Chicken II

Reviewed: Jun. 29, 2006
I'm giving this 5 stars even though I changed the recipe somewhat after making it as written the first time. I agree with others that the butter should be cut in half. When I made it as written the first time it was just too greasy for me. The reason I'm keeping the 5 stars is because of all the recipes I've tried from this website THIS is the recipe my family keeps asking me to make. It is simply delicious! Except for cutting the butter in half I keep the ingredients the same. I found that it bakes best covered in foil at 350 degress for the first 30 minutes. Then foil is removed and chicken is basted, basking for another 40 minutes or so until nicely browned. Served with roasted red new potatoes and mixed veggies. Thank you for this wonderful recipe!
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1592 users found this review helpful

Best Ever Split Pea

Reviewed: Mar. 4, 2006
The soup is delicious. After only one hour I added a cup of diced ham and simmered another 15 minutes. I found that 75 minutes of simmering is plenty instead of the 2 1/2 hours stated. I too used an immersion blender (so much easier to blend right in the pot). I've made this twice now. When I told my husband I was going to make this (for the second time) he said "Like the last time? Cooool! Mmmmmmm!" Don't for get the crusty bread to go with it.
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10 users found this review helpful

Oven Barbecued Beef Brisket II

Reviewed: Mar. 4, 2006
I trimmed the fat off my 2.5 lb brisket and made the recipe as written. It was awesome. I served it with salad, roasted new potatoes and brussels sprouts. My husband wants me to throw away my other brisket recipes and serve this often. Thank you!
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15 users found this review helpful

BBQ Steak

Reviewed: Oct. 30, 2005
My family loved this recipe. Excellent flavor. I only used 1/4 cup soy sauce because I ran out. For the vinegar I used 1/4 cup red wine vinegar and 1/4 cup balsamic. I used extra garlic. Marinated a 3lb tri-tip for about 90 minutes. I ran out of propane so I roasted the meat in my Flavorwave oven (I love that thing). Served with garlic smashed potatoes and mixed veggies. The tri-tip was so flavorful and moist, yum. I will use this marinade again for sure. Thank you for the recipe!
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4 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Nov. 28, 2004
The pie turned out great. I made it twice in two weeks - once as written and once with a little apple pie spice sprinkled on the apples which I preferred. I had no problems with a runny pie. I believe this is because I used the granny smith apples as called for. Tart apples have more pectin to them which prevents a runny pie. The tartness of the apples blended beautifully with the sugar syrup. Using sweet apples would probably yield a too-sweet runny pie. Thanks for the recipe - my family loved it.
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5 users found this review helpful

 
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