Kate56 Recipe Reviews (Pg. 1) - Allrecipes.com (18957389)

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Roasted Brussels Sprouts

Reviewed: Aug. 1, 2012
My husband loves Brussel Sprouts, so I thought I would try roasting them ( we love roasted Asparagus ). I read alot of the reviews and set my oven at 425 and roasted for 20 mins. I did cut my Sprouts in half and added some minced garlic. I thought they were alittle dry..and both hubby and I agree that adding some crumbled bacon would be a good add. I'll try this recipe again, with a few of my own personal tweeks.
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2 users found this review helpful

Dilly Chicken Breasts

Reviewed: Aug. 1, 2012
Honestly.....kinda boring. I have other marinades for Chicken that I like better.
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2 users found this review helpful

Fruity Bundt Cake

Reviewed: Feb. 18, 2012
very moist. I loved this cake ( and I really don't like cake that much ) The only reason I gave this a 4 star is because of my Husband's input. He would liked to have tasted more coconut. I did use half of the oil suggested and the other half applesauce. The cake held very well for several days ( there is only two of use to consume this ) Please do try this recipe...a nice mix of fruits and a moist cake indeed.
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1 user found this review helpful

Roasted Garlic Zucchini and Tomatoes

Reviewed: Aug. 16, 2011
yummm,,,,GREAT!!!!!!!! I tryed this tonight with "gifted" yellow cherry tomatoes, Zukes and summer Squash! The only change I made was ; I switching from red pepper flakes to a Mix of Black Pepper and Red Pepper called " Hot Shot " by McCormick. I will certainly make this recipe again! Easy and Healthy!
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1 user found this review helpful

Awesome Red Pepper Hummus Dip

Reviewed: Aug. 11, 2011
I have made this recipe several times and I always get rave reviews. However,in all fairness, I had to rate it a 4 star, as I made ALOT of modifications. I love garlic and spice, so increased that and cut back on the Lemon amount by half and included the lemon Zest. Just personal taste, but this is a wonderful 'Base' Recipe for making a delic hummus of your own. Don't buy the store stuff :(
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7 users found this review helpful

Spicy Lime Grilled Shrimp

Reviewed: Jul. 24, 2011
I did cut back on the seasoning ( I used My home-made Essense recipe ) to 1 Tbsp. and that was plenty, so you could still taste the Shrimp. Olive Oil for a healthy option ,and I followed everything else in the recipe to a Tee. The only reason I gave it a 4 star, is I feel that the flavor would be greatly inhanced with the addition of afew cloves of minced garlic to the marinade. It was a bit "one note". I served this with wild rice, sliced tomatoes and sweet peas. I will certainly make this again and it was indeed easy to prepare.
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4 users found this review helpful

Grandma's Chopped Liver

Reviewed: Jun. 19, 2011
I made this for the first time for a Elderly friend that was craving "Chopped Liver" like in the big city. I added one more hard boiled egg than recommended and 1 tbsp. of Hot Hungarian Paprika. Cleaning the membranes from the livers was alittle laabor intensive ( but worth it ) and I soaked the raw livers overnight in milk ( suggested by another entry ) to tenderize them. I thought the recipe was delicious, my elderly friend said "Well..the taste isn't what I am used to, but it is still good!" ...So at least I tryed to please a friend.
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4 users found this review helpful

Blackened Salmon Fillets

Reviewed: May 27, 2011
Yum! I LOVE Salmon...and this was very good! I did cut back on the Cayenne to 1/3 of the suggested amount and the butter was delic...but I will try cutting this amount in half and use Olive Oil in addition next time, to cut back on the greasiness and improve the Health factor. The crisiness was very nice with just the right amount of heat in the back of the throat. For those who commented that this was too spicy and the salmon flavor was lost......I do not agree. Salmon in a stronger fish and I felt it held up well to the spicy Blackening. I will indeed make this again, only I will buy more FISH! My Husband really is not a fish lover....but he gave this attempt a 5! That speeks volumns!
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3 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Sep. 12, 2010
I made these along with Beef and Veggie Kabobs, for a surf and turf on a stick dinner, when company came to visit us. My Sis-in-law stated she didn't like spicy food ( bummer ) so, I tryed this recipe in order to not offend her delicate tastebuds! Overall a very good marinade for the faint of heart, and the fresh basil really was a nice floral note to the shrimp. I will make this again when I have folks over that don't like the heat.
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2 users found this review helpful

Hoisin-Ginger Beef Skewers

Reviewed: Sep. 12, 2010
I made these as Shish-kabobs along with Shrimp Kabobs, for a surf and turf on a skewer dinner, when family came for a visit. I marinated the beef cubes for two days, and threaded the meat separate from assorted Veggies, and Shrimp ( as all cook at a different rate ) I should have started the veggies first and had to finish them in the Micro....but the beef was a Hit with everyone. I used a sirloin rather than flank however, wanting the tenderness to be the best for my company. I will use this marinade again, and might make kabobs more often now!
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5 users found this review helpful

Zippy Summer Shrimp

Reviewed: Jun. 18, 2010
If you are looking for a spicy shrimp...this is it! I served mine over Fettuccine, added the zest from my lemon, a handful of snowpeas and one rough chopped tomato. Inspite of all the addtions, the heat from the Red Pepper Flakes was the most pronounced flavor. If you don't like too much heat, cut that way back. We do like heat and loved the lip tingling after-glow. Lovely served with mixed fresh fruit to cool the palette.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Apr. 21, 2010
I misplaced my regular Southern Cornbread recipe...and hunted this one up as a substitute. Very good and close to the one I usually make. I did however cut way back on the sugar to 1/4 cup and added about 1/2 tsp. of Baking Powder as levening. To make the assembly easier, I melted the butter in the oven right in my 8X8 pan, and mixed the remaining ingredients in a mixing bowl to save dishes and extra steps. When the butter is melted coat the edges of the pan, pour the remaining butter into batter and stir. Pour into hot buttered pan and bake according to the listed directions. Very moist and great with Chili. Now that I have found this recipe I will stop looking for my old one!
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2 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Apr. 19, 2010
Very tasty. I did take some advice from other comments and added Garlic and some honey to the marinade and roasted the meat on a bed of Onion slices, which I think really helped add depth to the overall taste. The meat was tender and had a very unusual flavor from the ordinary. My husband usually has a hard time eating foods with alot of Vinegar ( i.e. buffulo wings, mustards, ect...) but he really liked this dish. A make again for our household!
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2 users found this review helpful

Easy Baked Chicken Cordon Bleu

Reviewed: Apr. 8, 2010
This recipe was certainly easier than pounding out chicken into thin cutlets and rolling the filling in. I slit my pre-washed and trimmed chicken breasts slightly frozen for easier cutting. ( be careful not to cut in too far or leaking of filling will be a problem ) I had left over Ham from Easter...so that worked out well, but both my Hubby and I agree that the String Cheese was to mild. Certainly easy, but tastless. Next time I will cut chunks of Swiss cheese to a sharper contract to the Sweet Ham slices and mild Chicken. I Keep a mixture of crackers crumbs, Grated Parm. Cheese, minced Garlic, Fresh Parsley and salt and Pepper ready to go in a Zipper Bag in my Freezer for breading. So that made this recipe even easier to pull together. Baking time was increased to about 60 mins to make up for the partially frozen Chicken. Over-all,......Very good. Easy With a few personal tweeks, a Keeper for sure.
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4 users found this review helpful

Apricot-Glazed Cornish Hens

Reviewed: Dec. 21, 2009
I love Cornish Game Hens and was looking forward to trying a recipe with an Apricot Glaze. Overall the flavors were a nice blend,,, but , I expected a crunchier,crispier skin finish...and it was a bit soggy. I even baked the hens longer than suggested to achieve that golden crust...but it just didn't happen for us. It was OK served with wild rice and a green salad. Honestly. I like the results better for a rotissirie method of cooking for poultry. This was alittle disapointing...but has the potential for a wonderful combination if cooked a different way.
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3 users found this review helpful

Sour Cream Apple Pie Deluxe

Reviewed: Dec. 3, 2009
Very good. I made this pie to take to a Thanksgiving dinner while away from my home. My Mom broke her hip and at the last minute our holiday plans changed from time with Family to kind friends in another state. Thank Heavens for the internet and Allrecipes. This pie was easy and delic...I did add 1 more cup of apples and no leftovers were left. Worth a try.
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2 users found this review helpful

Flounder Florentine

Reviewed: Oct. 10, 2009
I used this recipe as a guideline to duplicate a dish my Husband and I had in a restaurant in Baltimore, Maryland that we LOVED! I did make changes, so the 4 star rating is for that reason. I used a lg. bag of fresh spinach ( approx 9 oz. ) and sauteed' it with 3 cloves of sliced garlic til the spinach was 'just' wilted and drained well in a colander. Also blotted out as much liquid as possible between paper towels, chopped and added 1/4 cup grated Parm. cheese to the filling. I followed the Bernaise Sauce to the letter with the exception of 1/4 of Parm. Cheese, and Smoked Paprika. In a baking dish coated with Olive Oil, I placed each fillet and filled it with the Spinach/garlic mix and rolled the fish gently around the stuffing. After all the fillets were rolled, I topped with the Sauce and baked according to the directions in this recipe. 20-25 mins. I think this presentation is alittle nicer to the eye and it was very close to the wonderful dish we enjoyed in Baltimore. The only thing I might try next time, is to add Lump Blue Crabmeat to the Spinach filling. Overall a very delicate dish and has many possibilities for variation.
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18 users found this review helpful

Gramma Bertha's Banana Cake

Reviewed: Sep. 5, 2009
Very good cake...Moist and certainly Heavy in density. I gave it a 4 star rating, only because I added afew suggested changes. Walnuts, afew Choc. Chips and vanilla. I think the best added suggestion was to add cocoa to 1/3 of the batter, and marble it into the banana batter. It gave the cake a very interesting flavor, and not at all too sweet. I would not consider this to be a "bread" at all,,,more of a pound cake. Well worth trying.
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3 users found this review helpful

Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Aug. 22, 2009
This is a DELICIOUS salad...and the only reason that I gave it 4 stars is due to the revisions that I made. The best advice I can give anyone looking to try a new recipe, is to read the reviews from other cooks who have tryed it first. Very valuable and well worth afew extra mins to do some reading! I used Rice Wine Vinegar rather than the much stronger suggested Red Wine. I cut back abit on the sugar and added one minced Garlic Clove and alittle Celery seed as well. I cut the seeded Cukes in chunks and salted them in a colander in the frig for about an hour to draw out some of the water. Other reviews mentioned that the Red onion was over-powering. As a result I used only 1/4 of a red Onion;sliced very thin and steeped it for 5 mins. in hot water and then drained to 'soften' the sharpness,then added 5 Green onions; sliced to make up the difference lost in the amount. One other thing that was unclear is WHAT KIND of Mint to use. I have 3 different kinds growing in my herb bed. I used Peppermint in this recipe and minced it finely ( again a suggestion from another review )Peppermint was brighter in taste than the Spearmint I sampled in the garden. Top with Feta Cheese if you have some..yummy! Overall.VERY GOOD salad. Both my Husband and I really enjoyed it with Rosemary Salmon and fresh Corn-on-the-Cob. Well worth trying and adjusting to your own personal tastes. :)
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10 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Jul. 5, 2009
Yumm! Salmon is one of my favorite fish, so I am always looking for a way to make it more appealing to my husband ( who is less of a fan ) This Glaze was very easy and not too sweet. A nice change from the standard Lemon and Herbs that I often use. Lining the pan with foil is an excellent idea, making clean-up a snap. My Husband even gave it a 5 star rating! *grin*
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1 user found this review helpful

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