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

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Creamy Potato Pork Chop Bake

Reviewed: Mar. 3, 2006
My Hubby and Son liked this better than I did. All commented that Cheddar cheese was too overpowering. I spent alot of time reviewing comments in order to "tweek" recipe. End result....SO-so. Not sure I would make it again
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0 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 20, 2006
I never would have tryed this recipe if it where not for all the rave reviews. One word...YUMMMMMMM! Very tender,moist and easy. I doubled the liquid and used beef broth rather than water. Didn't have enough pickling spice in the house, so I came up with my own concoction of Mustard Seed,Caraway Seed, Whole Coriander and Allspice Seeds, Hot pepper flakes, tumeric, a crumbled bayleaf and Afew Black Peppercorns. My entire family voted this tops and I will never boil Corned Beef again.
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59 users found this review helpful

Baked Pork Chops II

Reviewed: Apr. 3, 2006
Very good chop recipe. Overall my family liked it alot. Meat was moist and had a good flavor. I played with the ingredients abit. Used only half of the brown sugar ( actually used a dark Molasses sugar ) added some worchestshire sauce to the tomato sauce, topping the chops with one sliced onion and afew minced garlic cloves to kick-up the flavor of the sauce some. Was very good served with mashed potatoes,green beans and fresh fruit. I will make this again.
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31 users found this review helpful

Lemon Rosemary Salmon

Reviewed: Apr. 5, 2006
Salmon is one of my favorite fish. this recipe was simple and delic! Would work well with most any fish. I paired this with steaks on the grill for a surf and turf dinner. Very good!
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0 users found this review helpful

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: May 6, 2006
Overall this recipe had very nice flavor. I agree with some of the other comments that the sauce was too thin. I was lucky enough to have found fresh wild Morel Mushroom where I live, so I added those along with Cremini Mushrooms ( baby Portobello's) to the dish. Also cut asparagus into smaller pieces. I made my own Boursin cheese ( MUCH CHEAPER and just as good) which consisted of 8 oz. cream cheese, 8 oz. cottage cheese, 2 Tbsp. butter, 1/2 tsp. Dillweed,Garlic Powder,onion powder, oregano,thyme and 1/4 tsp. salt and black pepper. I added afew fresh herbs form my garden and alittle fresh garlic for kick. Process in food processor til light and the consistancy of Ricotta. refrig. 8 hrs. for the flavors to blend. This Boursin recipe makes more than enough to try this recipe with plenty leftover. Worth trying again with afew minor adjustments.
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2 users found this review helpful

Thai Spiced Barbecue Shrimp

Reviewed: Jun. 5, 2006
Wonderful!!!! 5 stars and beyond! Tryed this paired with marinated grilled Chicken Breasts. Very nice together. I marinated the shrimp for atleast aday in a zip-loc bag. I wouldn't change a thing with the recipe! My guests LOVED it and the few that were leftover the next day, were delic cold as well. Zippy and a nice change from the ordinary.
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7 users found this review helpful

Mint Tea Punch

Reviewed: Jun. 5, 2006
I served this with Thai marinated grilled shrimp ( from this website which was GREAT!). the tea was Cool and refreshing...however, I felt the mint overpowered the tea/citrus flavors. Maybe I just used too much mint or the wrong kind ( I used Peppermint from my herb bed) I might try it again with alittle less mint. I switched to white wine after the first glass!
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11 users found this review helpful

Blackberry Cobbler II

Reviewed: Aug. 25, 2006
I am lucky enough to live in the Mountains where Blackberries grow in abundance. I loved the topping on this recipe and did mine with half fresh blackberries and half fresh peaches. I love that combination. I took suggestions on cutting the sugar in half...which was OK..but more would have been fine as well. However, I and my son both agree, that baking it in the iron skillet ( although very homey ) gave the entire dessert a metallic taste. I would certainly do this again,,,,using a glass baking dish to avoid the metal after-taste. Make it "home-spun" by decorating your table with wildflowers instead! A very nice dessert with afew modifications, and ice cream is a MUST.
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1 user found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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0 users found this review helpful

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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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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3 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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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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1 user found this review helpful

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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3 users found this review helpful

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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6 users found this review helpful

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