Kate56 Recipe Reviews (Pg. 2) - Allrecipes.com (18957389)

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Kate56

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Shredded Brussels Sprouts

Reviewed: Jul. 5, 2009
My Husband loved Brussel Sprouts, and I myself can take them or leave them! This was a very good way to prepare the little rascals, and avoid the "strong" flavor often associated with the veggie. We shedded them by hand, and followed the recipe as is...right down to the bacon and pinenuts. Yummy..not alot of leftovers. Next time I might add afew cloves of garlic and double the green onions.
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One-For-All Marinated Beef

Reviewed: Jun. 29, 2009
easy and Delicious. I did cut the brown sugar back by half however. Not that crazy about overly sweet meat. I marinated for one day in a zip-loc bag in fridge and made Shish Kabobs out of Flank Steak that my butcher had on sale. Very good. I would like to try this marinade with Pork Chops! I think some fresh garlic would be a good addition mext time I try it.
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Fresh Mint and Cilantro Melon Salad

Reviewed: Jun. 25, 2009
Yummy! Even though I changed this recipe to fit what I had on hand in the house, the basic flavor was a nice balance and refreshing. I had only watermelon, so decided to try that and added about 1 cup of strawberry slices as others suggested. Trying to cut back on carbs....I used Splenda rather than sugar, and let in marinate for at least 4 hours. Both my husband and I liked it very much and will certainly make it again with other combinations of melon and tropical fruit. I added the zest of the lime I used as well, and really feel that is what makes this recipe pop....Fresh LIME! Yummmmy!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jun. 25, 2009
After reading the reviews of this dressing I decided to give it a shot. I love Greek food. I cut the recipe down to servings for 15, and took the suggested equal parts of Olive Oil to Red Wine Vinegar. Very easy and delicious. My husband felt it was abit too strong on the Vinegar side ( but he has a hard time with Vinegar based foods anyway ) I loved it and look forward to trying it with feta, cucumbers and seasonal tomatoes. A nice Dressing and change from our usual Blue Cheese standby.
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Lasagna Roll-Ups

Reviewed: Jun. 16, 2009
As usual...I used the 'concept' of this recipe, adding in my own interpretations. After years of cooking for growing boys and Firemen, paring down my amounts has been a challenge. With just myself and my Husband now, this was a great way to get that Lasagna dinner without eating it for an entire week! I added hot sausage and more spices,Garlic and Onion, steamed fresh Spinach, pressed dry and rough chopped in the Cheese mixture, and Ricotta rather than Cottage Cheese, as well as Parmesan and more Mozz.....but overall really a very good recipe. That is the beauty of a dish like Lasagna, it is meant to be 'tinkered' with to personal taste.
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Parmesan Garlic Bread

Reviewed: Dec. 15, 2008
OK.....but just "OK". I had two 20 year old college students and a former fireman as judges. Nice herbage, however it needed ALOT more garlic to be considered "Garlic bread". I would use fresh minced garlic in the future. There was none left...but I was feeding the masses!
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Cranberry Sauce I

Reviewed: Nov. 30, 2008
My college age son is in love with the jellied can stuff, so I tryed this after he headed back to school.WOW! An explosion of flavor!! My husband gives it a 10 ( I told him 5 is tops). As usual, I read reviews before making and did afew adjustments. I used fresh squeezed Valencia Oranges and no water. both White and Brown sugar 2/3's white to 1/3 Brown. Added the zest from the oranges and a cinnamon stick while cooking. Mashing the berries alittle after popping to make sure they were good and soft. EXTREMELY WONDERFUL recipe! Will make again and again,,,,maybe even when our son is home from college next time!
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 30, 2008
Born and raised a Michigander I was obligated to try this recipe!! Indeed a very moist turkey. I did take a suggestion from the previous ratings, and added garlic powder to the butter-lube. I used half seasoning salt and half Garlic salt for the skin. The amount of liquid was almost too much for the pan I had,resulting in the bottom of the bird being submerged in liquid, even though it was resting on a low rack. For the last hour I drained-off about 4 cups of liquid for later use in the gravy. I flipped the wire rack in the same pan and placed turkey higher in order to give the bottom a chance to brown up some for the last hour. Overall, the end result was a very nice, tender turkey, but could have had alittle more time without the foil covering, for a deeper browned skin. Liquid for the gravy was very nice after straining out various 'chunks' of undesirable globs of skinage. I'll make again, with a deeper pan or less liquid. :)
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Upside-Down Apple Pecan Pie

Reviewed: Oct. 30, 2008
I have been making Pies since I was high enough to reach to kitchen counter, taught by my great-grandmother (along time without telling my age!) and friends and family tell me that I am tops at piemaking...that being said. This "PIE' was very good. I loved the addition of the nuts, which gave the pie a 'cinnamon roll" taste, coupled with the loveliness of the apples. Lining the pieplate with 'non-stick foil' was a very good idea from another review...keeping the pie from sticking and protecting the crust from burning. After comparing back to back with a regular Apple Pie,,,my husband and I agree that you trade in the wonderful flakiness of the crust of the traditional pie, for the nut topping. both delicious...but we vote for the Crust of a traditional Pie. Will certainly make again for something out of the ordinary.
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Easy Creamy Pork Tenderloin

Reviewed: Feb. 28, 2008
Yummy!!! Tryed this on a day that both my husband and I had to work. I used some of the suggestions, adding one can of Cr. of Celery Soup, and one can of Cr. of Chicken, 2 small onions; sliced, a few stalks of celery;diced, and a few cloves of crushed garlic and 1/2 cup cooking wine. Added 3-4 carrots 2 hours before serving and great with mashed potatoes! Will certainly make this one again and again!
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B.L.T. Salad with Basil Mayo Dressing

Reviewed: Oct. 10, 2007
Pretty good salad...I especially liked the dressing recipe. However, I made only half of the dressing and that was MORE than enough. I used the amount suggested of cherry tomatoes, and Hubby thought that was alittle to many. But overall...delicious,,,just not so much dressing! left-overs get wilty fast, so eat what you make right away.
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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Oct. 10, 2007
My neighbor gave me wonderful swiss chard from her garden, inspiring me to try this recipe. I liked the addition of the Garbanzo beans and tomatoes alot. I added several cloves of fresh garlic, juice and zest from half a lemon to brighten-up the heaviness of the swiss chard. Was great served with pork roast and mashed potatoes. Worth a try for something different.
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Bok Bok Popovers

Reviewed: Apr. 27, 2007
I made these because my teenage son LOVES anything in a crescent roll. The recipe has alot of potential, however, I thought they were bland. Too much filling for the amount of crescent rolls called for. I liked the sesame seeds..nice texture, and I added fresh chives from my garden. With some *twicking* this could be a very inventive appetizer. Just needed more zing for me....the kid finished them off!
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Baked Orange Roughy Italian-Style

Reviewed: Apr. 27, 2007
Very good recipe. Moist, flavorful and a nice slight crunch to the outer coating. Once again I followed many of the suggestions of other folks, soaking the fillets in milk and hot sauce for about an hour. Doubled up on the cheese and garlic powder. My hubby would have liked it alittle more spicy, but both my son, and myself, liked the mildness of this dish as is.
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Salisbury Steak

Reviewed: Apr. 16, 2007
Very easy recipe! I personally give this a 5 star, however, my son and Hubby voted it a 3 star, so I compromised and ended with a 4 rating. Very rich flavor to sauce, which I did double as suggested for serving over mashed potatoes. I used one can of the french onion soup and added a can of Cr. of Mushroom soup. I did cut back on the ketchup to 1/4 cup and left the remaining "spices" the same. I thought the gravy was very good, making these glorified Hamburger patties rather tasty. great Comfort food on a gloomy day. Would be great with Mushrooms added, if you all like them.
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Saucy Chicken Cordon Bleu

Reviewed: Apr. 10, 2007
Great way to use up left-over ham and mashed potatoes after Easter. I took alot of previous suggestions and doubled the sauce, made sure the chicken was thin enough to cook properly and didn't pour sauce OVER the chicken, rather placing the browned meat ontop of sauce to bake. Didn't have mushrooms or parsley, but the dish was a success never-the-less. I used one can of Cream of Chicken soup and one can of Mushroom gravy along with the sour cream for the sauce. All I had on hand in the pantry, but in worked. Great with mashed Potatoes and steamed Broccoli on the side. My husband really liked this one,,and he can be rather fussy @ times, as he is a good cook himself. Round #2..........Still yummy. My son loves this without the sauce.....so I bake the chicken in the oven, after browning, and do the sauce on the stovetop...that my hubby and I totally enjoy as a topping. Very good flavor.
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Grandma's Sloppy Joes

Reviewed: Mar. 18, 2007
Not bad. I usually make a very easy sloppy joe recipe with chicken gumbo soup/ketchup and mustard. However...I was out of the soup and decided to try something new. This was a good recipe, just alittle too sweet to my families liking. I cut WAY back on the amount of sugar. I would most likely delete it all together next time. Half ketchup and half BBQ sauce was a good suggestion, as was adding garlic. Alot of fuss for the end product,,,but never-the-less good if you like a sweeter Sloppy Joe.
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Diane's Colcannon

Reviewed: Mar. 18, 2007
This was my first attempt @ making and eating Colcannon. Very good recipe, and even my fussy 18 year old son liked it, and he hates cabbage!( give him pizza or give him death!) I did however, take afew of the previous suggestions. I added 4 minced garlic cloves to the onion/cabbage mixture, and ALOT more bacon. VERY filling and rich flavor. Went great with our corned beef dinner and roasted carrots on St. Patty's Day! Over-eating prevailed with second helpings of this dish.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jan. 23, 2007
Pretty good.....the sauce is really what makes this recipe stand-out. My family likes the fish better with the sauce, as opposed to without. I did add more garlic powder and had to use dried dill. But, over all , I will make this again.
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Dijon-Tarragon Cream Chicken

Reviewed: Sep. 7, 2006
After noting MANY suggestions from other reviews I agree this is a VERY GOOD recipe. I totally agree that More Sauce is a MUST, as well as using FRESH tarragon. I marinated the chicken with White wine and Lemon Juice. Flour and seasoning before browning was a good suggestion, as well as adding garlic and onion to the sauce for alittle more depth in taste. I served this over rice, but will try pasta next time, as the rice acted like a "sponge" and soaked-up the sauce too much. Over-all my family liked it alot, and whould be open to having it again. I would make ALOT more sauce. I did double the recipe for sauce this time and it still wasn't enough for my guys.
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