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

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KateShaw

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Cranberry Orange Bread

Reviewed: Mar. 24, 2013
A very good recipe! I increased the orange juice to 1 cup and added a tsp of cinnamon, but otherwise didn't change anything except that I used dried cranberries. It's moist and delicious!
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Chicken Katsu

Reviewed: Mar. 3, 2014
Very easy and makes nicely crispy chicken. Next time I'll probably add paprika for a bit of extra flavor.
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2 users found this review helpful

Gingerbread Men Cookies

Reviewed: Dec. 21, 2013
I'd have liked a bit more gingery bite, but the cookies are really good even so. I did increase the cinnamon to 2 tsp, the nutmeg to 1/2 tsp, and added 1/2 tsp cloves. The cookies cooked very fast in my oven. I had to take them out after only about 7 minutes.
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Basic Corn Muffins

Reviewed: Dec. 20, 2013
I've made this recipe twice now. Both times I used buttermilk instead of milk and used 1 1/4 c cornmeal to 3/4 c flour, 2 eggs instead of one, and omitted the salt. The first time I took the muffins out 5 minutes early but they were still very dry and tasted slightly oily. I liked the flavor though--not too sweet--so I tried again. The second time I used 6 Tbsp butter in place of the oil and cut it in instead of melting it. I also baked the muffins at 375 instead of 400. That resulted in a much moister muffin without the oily taste.
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Beefy Lasagna Roll-Ups

Reviewed: Mar. 30, 2014
Wow, I'm definitely going to be making this one over and over! There's enough sauce to make more than six pieces (eight or maybe even ten) and it's easy to serve since each piece is separate. I used shredded cheddar and mozzarella. I didn't measure, just put the fillings on until it looked right, and ended up using about half the package of cream cheese. I accidentally drained the pasta too early and it wasn't quite cooked through, so I baked the dish about half an hour and that did the trick.
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Cranberry Sauce

Reviewed: Dec. 7, 2013
So simple and delicious! I used half white and half brown sugar and added 1/4 tsp cinnamon.
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Best Chocolate Chip Cookies

Reviewed: Oct. 19, 2013
Usually I just use the recipe on the back of the chocolate chip bag, but this one is far superior. I halved the recipe since I didn't have enough chocolate chips otherwise (and didn't want 4 dozen cookies in the house to tempt me all weekend!) and left out the nuts. I think I'll add them next time. Other than that, and doubling the salt (I don't know that it needed it), I followed the recipe exactly. Make sure to get these out of the oven before they look fully done, about when the edges start to firm up, then let them cool a few minutes in the pan before transferring to a cooling rack.
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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.
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Cherry Pie III

Reviewed: Aug. 4, 2014
This review is just for the pastry, not the filling. I've never had pastry fail so catastrophically. It's not edible--it's nothing but shortening, melted all over the place. It ruined the excellent filling I'd made from another recipe. I've made pastry a thousand times and wish to goodness I'd used ANY other pastry recipe except this one.
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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.
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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.
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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!
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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!
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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.
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Peach Kuchen

Reviewed: Jul. 6, 2014
I thought I'd try making this in a pie plate (I have a pretty one I'd just washed) and it worked great. I used a 1-pound package of frozen peach slices, thawed, but they didn't quite cover the bottom of the pie plate so I put a few handfuls of blackberries and raspberries in the middle. That gave it some nice contrasting color too. I used butter instead of margarine and almond extract instead of vanilla, as others suggested. I also added a handful of sliced almonds, chopped into small pieces, to the cinnamon/sugar topping. Maybe since I used a ceramic pie plate, the kuchen was done in only 25 minutes. It's delicious and not too sweet, PERFECT with coffee or hot tea. It would make a good brunch recipe or a good dessert after a large meal since it's so light and not too filling. I believe you could use just about any fruit with good results. This recipe is a definite keeper!
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Cherry Chocolate Cake

Reviewed: Jun. 7, 2014
This is a very good cake. I baked it in two round pans for 30 minutes for a two-layer cake. I used vanilla icing (from a can), which made a pretty cake that would work well as a birthday cake. I was a bit disappointed that the cherries get lost in the chocolate flavor and don't stand out, but it's still a delicious, moist cake that was very easy to make. I'll be keeping this recipe for sure.
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Best Brownies

Reviewed: May 10, 2014
The only thing I changed was to add 3/4 c walnut pieces. I baked it in an 8x8 pan as the recipe says but the middle took forever to set. I took it out after half an hour and the center still looked liquid but I figured it would set up as it cooled. 15 minutes later I checked and it was still battery! I put it back in the oven for another five minutes and it still didn't set. Finally I turned off the oven but left the pan inside until the middle set up a bit. I'm not sure what happened--I bake a lot and haven't had this trouble before--but next time I'll use a 9x9 pan instead and hopefully that will do the trick. All that aside, these brownies are really good!
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Easy Meatloaf

Reviewed: Mar. 30, 2014
Not bad but very dense. I used Panko crumbs since I didn't have regular breadcrumbs, which may have made a difference. I didn't love the topping either.
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Easter Buttermilk Hot Cross Buns

Reviewed: Jan. 29, 2014
I used currants instead of raisins and made my own icing with powdered sugar, but those were the only changes I made. The buns turned out great but not as rich as I expected, probably because of the lack of eggs. I like lightly sweet much better than overly sweet but the currants were not enough to make me feel I was eating a sweet pastry instead of savory. I may up the sugar just a bit next time. I will probably also bake them on a baking sheet instead of a 9x13 pan since they smashed together as they baked and look like pull-apart rolls instead of the round hot-cross buns I remember from when I was a kid. Still, this is a good basic recipe and great for when I need to bake for a family member with an egg allergy.
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Chocolate Earl Grey Cookies

Reviewed: Dec. 20, 2013
A very good cookie although I did think the cocoa overpowered it a little. I used the tea from three Twinings Earl Grey tea bags (about 3 tsp) and it was already so finely ground that I didn't do anything more with it. Next time I may use more tea. I also added 1/2 tsp almond extract, which added a bit more depth to the flavor, and 1/8 tsp salt. I chilled the dough for about half an hour, then rolled it into balls, flattened them slightly and pressed them into colored sugar before baking. I think my cookies were bigger than the recipe intended since I only got 2 1/2 dozen and I had to cook them 9 minutes instead of 7 or 8 as other people have reported. They still looked very underdone when they come out, but I let them cool on the pan for about 5 minutes before moving them to a rack, and by then they were perfect.
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