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

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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0 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

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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2 users 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

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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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

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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2 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

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

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

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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1 user found this review helpful

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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2 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

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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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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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

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

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

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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2 users found this review helpful

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