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

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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

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

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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12 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

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

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

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

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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5 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

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

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

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

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

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

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

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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3 users 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

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

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

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