KateShaw Recipe Reviews (Pg. 1) - Allrecipes.com (188817010)

cook's profile

KateShaw

Reviews

Menus

 
View All Reviews Learn more

Tuna, Noodles, Pickles and Cheese

Reviewed: Feb. 19, 2015
I've been iced in all week, so this was the perfect back-of-the-cupboard-food recipe! I used thin egg noodles since that's what I had and they worked fine. It reminded me of Chicken a la King but with tuna. The only thing I changed was that I couldn't wait until it chilled through to eat it, but it was good warm too, and I have leftovers for tomorrow!
Was this review helpful? [ YES ]
1 user found this review helpful

Chocolate Mice

Reviewed: Nov. 26, 2014
These mice were a hit! Everyone wanted to take a picture. I used white chocolate with vanilla cookie crumbs for the white mice, and rolled them in coconut. The brown mice were regular chocolate with chocolate cookie crumbs. I used caramel for the tails (which was a lot easier than I expected). I put the eyes on first, then rolled the mice in crumbs/coconut, then added ears. I put the tails in just before I left for the party (I used a toothpick to make holes to insert the tails), but I didn't have any problems with the caramel getting sticky so I probably could have added the tails earlier. This was a lot of work so I may never make them again, but it was fun once and the result was tasty as well as cute.
Was this review helpful? [ YES ]
3 users found this review helpful

Sunny Pepper Parmesan Rice with Spinach

Reviewed: Nov. 26, 2014
I added a can of black beans and served this with Parmesan on the sider. Unfortunately, it was still disappointingly bland.
Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 26, 2014
I replaced the oil with 1/4 c melted butter and 1 c unsweetened applesauce. I also added 2 c of walnut pieces. Excellent!
Was this review helpful? [ YES ]
1 user found this review helpful

Lemony Cranberry Hazelnut Scones with Lemon Glaze

Reviewed: Nov. 16, 2014
These are delicious! I just ate more of them than I care to admit with tea. :) I didn't have hazelnuts so used almonds instead, and added 1/2 tsp almond extract to the batter. Other than that I didn't change anything. They were done much, much earlier than 30 minutes, though--after 15 minutes they were almost overdone.
Was this review helpful? [ YES ]
1 user found this review helpful

Lemon Turkey Soup

Reviewed: Nov. 15, 2014
A great way to use up leftover turkey when everyone's sick of heavy, rich food. I added a little more turkey and carrot than called for because I love both, a little less onion and spinach. I also left out the garlic because I forgot to get fresh. The result was still delicious, and I'm about to have the last of it for lunch. The lemon is perfect with it, giving it a lightness and a zing not usually associated with turkey! I used homemade turkey stock.
Was this review helpful? [ YES ]
0 users found this review helpful

Coconut Bread Pudding

Reviewed: Oct. 26, 2014
The coconut flavor wasn't as strong as I'd hoped (I love coconut!). I didn't have fresh coconut and used unsweetened instead, so that was probably the reason why. Next time I'll try it with real coconut.
Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Pie

Reviewed: Oct. 26, 2014
I made this in a deep dish crust and it made a good pie. I prebaked the crust about ten minutes so it wouldn't be mushy on bottom and that worked well. The pie itself was good but not the best I've ever made. I might try it again with a few tweaks to the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Pork Ribs Piquant

Reviewed: Oct. 26, 2014
I was skeptical, but this turned out excellent! I halved the recipe since I only had 3/4 lb ribs, but forgot to halve the water. The ribs were almost covered with sauce. After I turned them I removed the foil to let some of the moisture cook off. They turned out amazingly tender and delicious! I left out the onion since I didn't have one and didn't want to run to the store, and used red wine vinegar since that's all I had on hand too. Oh, and I used brown mustard since I didn't have dry mustard.
Was this review helpful? [ YES ]
1 user found this review helpful

Chicken Pecan Quiche

Reviewed: Oct. 13, 2014
This turned out quite good, if a little on the bland side. I made my own crust and prebaked it in a hot oven about ten minutes, then lined it with slices of Swiss cheese before filling. This kept the bottom crust from getting soggy. I used shredded cheddar in the recipe itself. I was worried the filling would be more than would fit in my pie plate and skimped on the milk (I think I reduced it by about 1/4 c), but as it happened I had plenty of room. I also added a little bit of leftover broccoli, chopped up fine, mostly to add some color. I peppered the top but didn't salt it, but definitely add salt. It's too bland otherwise.
Was this review helpful? [ YES ]
0 users found this review helpful

Hard Sauce

Reviewed: Oct. 1, 2014
I made this with rum to go with bread pudding. I used confectioner's sugar. It's good but definitely needs more rum (or whatever spirit you use) than called for.
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Beer Bread Mix

Reviewed: Sep. 26, 2014
I made this first with a beer I didn't care for much, which was a mistake. The taste came through in the bread. I made it again tonight with a beer I like and the flavor was much better. However, it is not an exciting bread if you make it like I did (without the italian seasoning and onion powder). I did up the brown sugar to 1/3 cup. I was hoping to imitate a Budweiser beer bread mix someone gave me for Christmas last year, but this is nowhere near as good.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by KateShaw

Halloween Cookies

Reviewed: Sep. 13, 2014
I wanted to try this one because making the little faces sounded so fun. I used half white sugar and half brown sugar to make the cookies slightly less sweet, added a half tsp of baking powder and a full tsp of allspice. I'm not sure any of the changes were really necessary. To form the cookies into rolls, place a piece of waxed paper on the counter and spoon the dough onto the paper in a rough line. Then roll up the paper over the dough and pat it gently into shape. If you try to do this with your bare hands it will never work. I stuck the dough in the freezer and made my cookies very big (one log instead of several small ones). Once the dough was firm I unrolled it from the wax paper and sliced it with a sharp knife. Worked just fine! Then I had a blast making the little faces. Since my cookies were so big I expected them to take longer to bake, but the first batch was starting to burn on the edges within ten minutes. For the second batch I turned the oven down to 350 and baked them about 11 minutes. They looked slightly underdone when I took them out, but firmed up as they cooled. They did spread more than I expected (might have been due to the baking powder I added). They have a light peanut-butter flavor and I think they're very good. Next time I may use cinnamon instead of allspice. This would be a good party activity for kids--make the dough ahead of time, stick it in the fridge, then slice and let the kids decorate.
Was this review helpful? [ YES ]
1 user found this review helpful

Raspberry Almond Coffeecake

Reviewed: Aug. 23, 2014
I doubled the recipe as suggested by many others, and used almond extract instead of vanilla. I also didn't have very many raspberries so I used half raspberries and half strawberries. Next time I'll use all raspberries because the strawberries didn't add enough flavor. I didn't make the glaze but I may try it next time. Even without, though, it's a delicious not-too-sweet small cake. I did not need to add any milk.
Was this review helpful? [ YES ]
1 user found this review helpful

Cherry Pie III

Reviewed: Aug. 4, 2014
This review is just for the pastr. I've never had pastry fail so catastrophically.
Was this review helpful? [ YES ]
2 users found this review helpful

Ham and Cheese Omelet Casserole

Reviewed: Aug. 3, 2014
I halved the recipe and used only 1/4 c cream instead of 1/2 c milk. I also added a small tomato, most of the seeds removed to minimize the liquid released, and used sharp cheddar (since that's what I had on hand). It turned out very well! I baked it in a Pyrex pie dish. After 20 minutes I took it out, added another handful of cheese on top and some shredded fresh basil, and baked it another 10 minutes. The tomatoes and basil add a lot of flavor and color to the dish. I'll definitely be making this again.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by KateShaw

Georgia Peach Pie

Reviewed: Jul. 27, 2014
Amazing pie! I didn't have a deep-dish pie plate so I used a regular one and heaped the peach slices and whipped cream on top. It worked just fine. I only had three (large) peaches but plenty of whipped cream, so I put one layer of peach slices on the pie crust and cut up the rest and folded them into the whipped cream. I put the whipped cream on top right away to keep the peaches from discoloring, and popped the whole thing in the fridge overnight. It was a hit at lunch! Oh, and I reduced the amount of sugar in the crust to 3/4 cup and it tasted just right. Next time I may add just a touch of cinnamon to the peaches.
Was this review helpful? [ YES ]
0 users found this review helpful

Vanilla Crepes

Reviewed: Jul. 26, 2014
These are yummy! As others have mentioned, they turned out a bit oily even though I reduced the butter to 4 Tbsp (and upped the milk a bit). I think you don't really need to grease your pan at all. Next time I won't. I used powdered sugar in place of regular white sugar and used a whole egg in addition to two egg yolks (I had two yolks reserved from another recipe). I also added 1/4 tsp nutmeg. For filling I made the cream cheese-butter-powdered sugar-vanilla recipe suggested by several folks here (thanks!) and also cut up a ripe peach and simmered it lightly with cinnamon until the pieces were warm through and a bit syrupy. Yum!
Was this review helpful? [ YES ]
4 users found this review helpful

Easy Spicy Mexican-American Chicken

Reviewed: Jul. 26, 2014
This turned out really good! I used two leg quarters and removed the skin and as much fat as possible. I did not grease the pyrex dish and it didn't need it. The only thing I changed with the recipe was leaving out the paprika because I was out. It was still really good. Because quarters are bigger than thighs alone I cooked it under foil for 30 minutes, then removed the foil and baked another 20 minutes. Then I turned off the oven but didn't take it out for maybe another five minutes while I was getting the veggies ready. I had a hard time leaving the second piece and not eating it right up, but I want to make tacos from the leftover meat!
Was this review helpful? [ YES ]
1 user found this review helpful

Cream Cheese Tart Shells

Reviewed: Jul. 13, 2014
I halved this recipe to use in two ramekins. Super easy to make and a good result. I baked them without the filling for about 25 minutes, then added the filling and baked another ten minutes. The bottoms were still a bit squidgy so I probably should have baked them 30 minutes before adding the filling.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Grilled Burgers For the 4th
Grilled Burgers For the 4th

Check out our collection of almost 200 grilled burger recipes.

Potato Salad On the Side
Potato Salad On the Side

A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States