catherine Recipe Reviews (Pg. 1) - Allrecipes.com (18820743)

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Mashed Sweet Potatoes and Pears

Reviewed: Jan. 7, 2015
I had pears that needed to be used and found this recipe. The pears and sweet potatoes are a great combination and for that I'm giving 4 stars. My objection is there is no need for any sugar and certainly not 1/4 cup. I used none and would have preferred a little less sweetness even then. Perhaps I was looking for a vegetable side dish and this is more of a dessert. I didn't think vanilla sounded good either - so left that out and substituted a bit of cardamon for the cinnamon and nutmeg. Also like other reviewers I recognized a whole cup of evaporated milk would make this very runny, so just poured in a little, perhaps 1/4 cup.
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Tilapia Scampi

Reviewed: Jul. 15, 2014
DH and I both liked this recipe which was very easy and used ingredients I almost always have on hand. What more can I ask for? I followed several of the suggestions - used less butter, added dijon and a pinch of cayenne, and served it over pasta. I do believe it would have been a little boring without the additional spices. With those modifications I'll definitely make it again. And I cooked it in the toaster oven - no need to heat up the kitchen on a warm day.
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Classic Bran Muffins

Reviewed: Aug. 10, 2013
This will be my go to recipe from which I start to experiment, adding spices, fruits, molasses, etc. But for my first attempt I made the recipe exactly as written except I used All Bran cereal rather than plain wheat bran. I didn't think about the fact that All Bran has sugar in it. This gave the muffins the sweetness of many bakery muffins but I prefer less sweet. In the future if I use the cereal rather than plain bran I will reduce the sugar to 1/3-1/2 cup. Other than that the texture, moisture content and everything was just perfect. Baking time for me was just 15 minutes.
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6 users found this review helpful

Tarte Tatin

Reviewed: Sep. 30, 2012
This was very good and very easy to make. I made the recipe exactly as written except I added a sprinkle of cinnamon. I followed the suggestion to use a 9" cake pan rather than a spring form pan and that worked beautifully. I used Jonathan apples and my home made pie crust - both contributed to the excellent result. Pieces are very rich but very thin. A scoop of vanilla ice cream on top of the warm tart would have been perfect.
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Salmon and Asparagus with Penne and Light Cream Sauce

Reviewed: Feb. 26, 2012
The flavors in this recipe were good but the proportions and cooking time are off. My salmon fillet was thicker than typical but was almost done when I flipped it and was certainly done less than three minutes later and by then the asparagus was over cooked. I would suggest not adding the asparagus until flipping the salmon - and do that much sooner than called for. Also 1/4 cup olive oil is way too much. I used it but next time would use closer to 1 Tablespoon. And 1 1/2 cups cream yields way too much sauce for the salmon and pasta. I used about 3/4 cup and that was more than enough. As written, the recipe yields an overcooked heavy dish. With some tweaks to make it lighter and fresher it could be great.
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9 users found this review helpful

Slow Cooker Chicken Mole

Reviewed: Jan. 16, 2012
Very good! You could spend all day in the kitchen roasting and grinding peppers and spices, simmering, stewing and blending or you could take a few minutes to put these ingredients in the crock pot and get results almost as good. I made only one change - I had some Mexican chocolate and tossed that in rather than the unsweetened cocoa and sugar. I doubt it really changed the taste. This is a keeper.
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4 users found this review helpful

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Reviewed: Nov. 20, 2011
Oh my these are good! I just made them up through the point where they go in the oven. Now I'll freeze them and heat them on Thursday. I had a bowlful first and will have to exercise self discipline not to eat more. As another reviewer said, they don't really have to be baked - but that step does make them easy to make ahead. The only change I made to the recipe was because I didn't have whole garlic but had the stuff in the jar. I took about 1/4 cup of that, drained it good and then browned it in olive oil and tossed that, olive oil and garlic, into the mashed potato mixture. I also added a little more rosemary than the recipe called for, probably more than a teaspoon. This recipe is a keeper.
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4 users found this review helpful

Rhubarb Crunch

Reviewed: Nov. 13, 2011
I love rhubarb but this is a recipe for people who want to overpower the taste of rhubarb with sugar and crumb. The rhubarb to crumb ratio is off. There is far too much crumb and not enough rhubarb and not enough liquid. The rhubarb cooked dry and sticky - sticky sweet. The whole thing was way too sweet even though I reduced the sugar as others have suggested. Rhubarb is supposed to be tart - not over come by sugar. I did like that the crumb mixture goes under as well as over the rhubarb. Had there more rhubarb in between that would have been nice.
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5 users found this review helpful

Nutty Quick Bread

Reviewed: Nov. 8, 2011
This is a good recipe - and very low fat. The texture is perfect. It is a nice quick bread to have with coffee or tea in the morning. But it needs something to give it some oomph. I used 1/2 whole wheat flour and brown sugar and added currents and pecans. I cut the sugar to 3/4 cup but it was still a little too sweet for my taste. I might try adding citrus peel and dried cranberries if I make it again - a little tang would give it some interest.
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1 user found this review helpful

Baked Fried Eggplant

Reviewed: Oct. 7, 2011
If you like eggplant, it works fine to bake it. I didn't use eggs, sour cream or flour - just salted the eggplant and let it rest, then shook it in seasoned bread crumbs, spritzed with olive oil and bake. To my mind, baked tastes better than fried. Crisp and not inundated with oil. I'm sure the sour cream and eggs would be nice but not necessary.
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7 users found this review helpful

Baked Green Tomatoes

Reviewed: Oct. 4, 2011
Much better than fried! Crispy, not greasy. I cut my tomatoes about 1/4 inch but will make them a bit thicker next time. I let the slices rest for awhile, then shook them in a bag with the corn meal (+ seasoned bread crumbs), and flipped them 1/2 way through baking. They were crisp on the outside and perfectly done on the inside. We'll make these again before all the green tomatoes are gone.
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6 users found this review helpful

Tuna Egg Sandwich

Reviewed: Jun. 16, 2011
Thanks for posting a good basic recipe. I was making tuna salad sandwiches for a crowd. I used the big can of tuna, about 65 ounces, and needed help getting the proportions right. This recipe calls for a lot of celery and I worried it would be too much but when you are making sandwiches ahead of time and don't want wilted lettuce, the celery gives the necessary crunch. As others have said, flavors can be adjusted as desired. I used half the eggs as that is all I had and added onion and dill pickle.
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3 users found this review helpful

Garbanzo Bean Soup

Reviewed: Mar. 18, 2011
When I came to review this recipe I realized I forgot the pasta! Whoops - but it was great. I used dry garbanzo beans, 1 lb soaked overnight and cooked in the crock pot all day. Then I used both 1 can peeled tomatoes and a can of tomato paste as I had more beans. I also added onion, garlic, celery and carrots and more spices as others have suggested. When it was about time to eat I blended it a bit with my hand held blender - about half the beans were chopped into small grains, a very nice texture. Is it the same recipe? Not exactly but it was wonderful. This recipe is a great place to start. I've never made soup with garbanzos before but I will again.
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4 users found this review helpful

Gingerbread Biscotti

Reviewed: Dec. 31, 2010
This is a nice textured biscotti. I have made a lot of biscotti and this dough was definitely not stiff. Indeed it was wetter than most biscotti dough. I formed it into one log, making longer biscotti. You could form it into two logs and get smaller biscotti. I think the time in the recipe is set for one loaf. I had no problem with baking time. This has mild gingerbread flavor. I prefer more spice! I added 2 Tablespoons chopped candied ginger, used brown sugar instead of white and rounded the teaspoons on the spices - but for my taste, it was still quite mild.
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2 users found this review helpful

Fresh Cherry Crisp

Reviewed: Sep. 26, 2010
I made these in six individual dishes as my husband and I really shouldn't eat the whole recipe at one sitting - and it was good enough that that would have been tempting. By making it in small dishes I was able to freeze extra. I made the topping in the food processor, grinding the oatmeal fine and used all butter. It tasted like shortbread. I only used half the topping, put the rest in a ziploc bag and held it in the refrigerator for next time. I made this twice - the first time I used Splenda as another reviewer suggested. Yuck! I don't use Splenda but someone had left a box in my kitchen and I thought it would be a good idea to use it up. I followed the instructions to use it in the same quantities as sugar but it turned out way too sweet and to me it had an aftertaste. I'll never try that again.
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Potunas

Reviewed: May 25, 2010
Why I love allrecipes! This was in various women's magazines in about 1968 before we had started to worry about fat. I liked it then, made it often, tossed the recipe because it was so simple I didn't need it but more than 40 years later I'd forgotten the ratios. It's good as is but a little dressing up with spice or down with fat doesn't hurt. This is comfort food.
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1 user found this review helpful

Goat Cheese and Tomato Pizza

Reviewed: Jan. 11, 2010
My review is for the sauce. This is pizza sauce like it should be. I didn't have Italian seasoning so used a mix of basil, oregano, thyme and rosemary and I used fresh garlic (a lot). I couldn't disagree more with those who said it was heavy on the spices - if anything I used more and I thought it was great.
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Creamy Smoked Salmon Pasta

Reviewed: Dec. 29, 2009
I'm not sure three stars is fair. The recipe isn't bad, just ordinary. I used what I had in the refrigerator - less butter, real garlic, no mushrooms and whole milk. If anything those changes should have made it better. But it still seemed more like tuna casserole than a good pasta dish. And, although I really like tuna casserole, that is not what I was expecting.
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Roasted Butternut Squash and Garlic Lasagna

Reviewed: Nov. 5, 2009
I followed the recipe but used a kabocha squash from a friend's garden. I added a little nutmeg and added toasted pine nuts to each layer. Next time I think I'll also add a little sage. It was great! The whipped cream on top seemed odd but worked fine. My only complaint is the high fat content - but it's so filling you won't eat too much!
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4 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Jun. 16, 2008
This worked really well for us. My husband would have eaten all the skin if I hadn't called on it. But the flavors were present in the moist meat as well. Very nice.
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3 users found this review helpful

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