KatyP Recipe Reviews (Pg. 1) - Allrecipes.com (18859432)

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Carrot Souffle

Reviewed: Apr. 19, 2014
My diners from age 9 to 94 all LOVED it. Reduced sugar to half cup, added 1/8 tsp cayenne pepper, puréed in blender, sprinkled paprika on top before baking. Served with filet mignon, russet potato stacks, roasted asparagus. Giant hit!
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0 users found this review helpful

CB's Black Eyed Peas

Reviewed: Jan. 1, 2012
Excellent - made with large can of Rotel instead of small can of tomatoes and jalepeno. Cooked Six hours. Added half can of beef consommé and half can water at about three hours cooking time.
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2 users found this review helpful

Warm and Creamy Bacon Dip

Reviewed: Nov. 26, 2011
It's not the most complex, beautiful, or unusual dip, to be sure. But for ease of preparation and crowd appeal, it gets four stars. I served it baked in a hollowed round bread loaf. If you buy the precut green onions in your produce section, you have a nice little dip with about one minute's prep. Definitely use the REAL bacon bits (Hormel or Oscar Mayer both have good ones), not those pebble-like things.
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10 users found this review helpful

Yellow Squash Casserole

Reviewed: Aug. 2, 2010
Perfect simple summer casserole. I made as recipe recommended, but with whole wheat Ritz crackers, skim milk, and just 2 TB butter in casserole with none dotted on top. Just simple and yummy!
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2 users found this review helpful

Jersey Summer Salsa

Reviewed: Jul. 25, 2010
I brought this to a party last night and have already received several follow up texts/emails for recipe. I made the recipe as specified, but found it a little bland in color and flavor, so I added a bunch of fresh cilantro and a few exotic mild fresh peppers and it definitely amped up flavor and color. So with cilantro, I'd give it five stars!
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7 users found this review helpful

Chocolate Mint Grasshopper Pie

Reviewed: May 23, 2009
I served this at a casual dinner party without having tried it before (always a mistake) - it was terrible. I followed the instructions, making no alterations. The main problem is that when you serve it to someone, they expect it to have a mint flavor and the texture of ice cream, but instead tastes of pistacio and has the texture and density of frozen cool whip. You may be saying, "Duh, that's what the instructions say - you should've expected it." But my guests hadn't read the recipe, so they made gentle comments like, "Oh...is that, um, well it's not mint.. what is it?" "Oh, pistacio? Pistacio and oreo? Huh." Finally, we all laughed.
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8 users found this review helpful

Red Velvet Cupcakes

Reviewed: Dec. 6, 2008
This recipe made wonderful little mini cupcakes. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. Like another reviewer, I made Janni's Cream Cheese Frosting II. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare.
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498 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Dec. 26, 2005
Everyone enjoyed at Christmas dinner. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). Then, slice the flesh of the potato almost to the bottom in quarters. Use the knife from the center to loosen the quarters from the shell. This should leave you with a firm shell to stuff.
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480 users found this review helpful

Buckeyes I

Reviewed: Dec. 21, 2005
I've made this recipe several times and everyone loves them! I use 4 cups confectioner's sugar and 2 cups peanut butter. A few other techniques that have helped: chill the peanut butter mixture in the fridge 30 minutes before making the balls - this will help make a smoother, rounder buckeye. Also, melt more chocolate than the recipe calls for so you have a good pool of chocolate to dip the ball into (you'll throw chocolate away, but it will make the product look better).
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1567 users found this review helpful

Lori's Famous Crab Cakes

Reviewed: Jul. 30, 2005
I made this for a dinner party last night and it was a huge hit. These were great for a party because I prepared them all early in the day, fried them and put them on paper towels before everyone sat down for salad, and then served them with grits and a crab cake sauce once they'd rested about 10 minutes. I used fresh lump and backfin crab meat and shredded it slightly. I used about a 1/4 cup of oil per skillet full of cakes (I made 24 cakes) and it seemed to be the right amount (and the key is to heat the skillet well before adding the cakes so they can immediately fry to hold together). As the directions indicate, 5 minutes cook time per side was just right.
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18 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Jul. 30, 2005
Delicious and easy. I used whole milk instead of 2%. I put regular choc. chips in the blender so I had tiny bits of chocolate as well as some larger pieces. Every bite was full of chocolate, it didn't clog up the ice cream maker, and the chocolate didn't turn into frozen pebbles, like whole chips tend to do.
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37 users found this review helpful

Crab Cake Sauce

Reviewed: Jul. 30, 2005
Delicious and easy. I made this to go with Lori's Famous Crab Cakes (also a hit). As other reviewers have said, it makes way more sauce than you'll need (and I made 20 large crab cakes), and could use a little more kick (and I'm not a person who loves spicy foods). I'd use 1/2 tsp or more cayenne pepper and maybe some tabasco next time.
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3 users found this review helpful

 
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