KATHYLC Recipe Reviews (Pg. 1) - Allrecipes.com (1921366)

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Overnight Blueberry French Toast

Reviewed: Dec. 29, 2002
I made this for Christmas Eve Brunch. I followed the advice of others and decreased the cream cheese to 10 oz. I added a little milk and whipped the cream cheese and spread it on the slices of bread. A little messy but it was evenly distributed. I also took the advice of others and doubled the amount of blueberries in the syrup and in the dish itself. Atleast use one and a half the blueberries when making it. I cut the sugar in the syrup to 3/4 cup - it was plenty sweet. I added a dsh of cinnamon and nutmeg to the syrup too. I still had a request to get out the regular maple syrup. All in all, a very easy dish that is a little different from the standard egg casseroles so often served for a crowd at breakfast or brunch. I would make this again - next time I will try strawberries.
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463 users found this review helpful

Bacon Quiche Tarts

Reviewed: Dec. 29, 2002
I made these for Christmas Eve Brunch and they flew off the platter. I used a basic cream cheese dough for the crust (from Pampered Chef's recipe for pecan tassies) & I substituted onion flakes for the green onion and they turned out great. Since I was limited on oven space the morning of the Brunch I made these a couple days before and put then in the freezer until that morning. I placed them on foil and put them in the toaster oven until they were heated through and it was just like they were mixed up and baked right then. I will make these again - great to have in the freezer to use for an appetizer for drop in company too.
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144 users found this review helpful

Magical Mint Kiss Cookies

Reviewed: Dec. 29, 2002
I agree with the reviewers that suggest wrapping a small amount of dough around the kiss. I followed that advice and made no other changes to the recipe and they turned out great. Everyone liked them. I will make these again.
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2 users found this review helpful

Amaretto Cake

Reviewed: Jan. 9, 2003
This cake is fantastic! I made it for my mom's birthday party - everyone loved it. I used a french vanilla cake mix - all I had on hand - and dusted the top with powdered sugar since my mom doesn't like frosting or sugary glazes or anything too sweet. It was easy and looked very tempting on the plate. I will definitely make this again.
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17 users found this review helpful

Fudge Truffle Cheesecake

Reviewed: Jan. 9, 2003
The recipe was good and the cake turned out great - but it wasn't "all that I had hoped for" based on the reviews. I felt it was a "good" chocolate cheesecake but not phenomenal like others promised. It didn't remind me of truffles and it wasn't "fudgy" per say. I would try an oreo crust if I made it again. I did melt semi-sweet chips in a ziplock bag, cut the corner and wrote "Happy Birthday Mom" in chocolate and drizzled it all along the edges and down the sides which made for a very pretty looking dessert. Not sure I will make it again though. I'm still searching for something that is a chocolate explosion that can fulfill my fantasies!
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29 users found this review helpful

American Lasagna

Reviewed: Jan. 9, 2003
A little on the sweet side. Definitely use a deep pan or you will have trouble fitting it in. I would decrease the amount of meat or use a 15 x 11 pan next time. I took others advice and added tomato sauce and I am glad I did. I actually added more than one can because it was not "saucy" enough for me. I also added some wine and I was glad I did that too. It helped counter some of the sweetness. I also did as many others did and used partial italian sausage instead of all ground beef.
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8 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Jan. 17, 2003
Excellent dish. I made this and an American Lasagna at the last dinner party I had and they were equally loved, though more guests commented on this one and I had a few requests for the recipe. It was almost like they were taken by surprise that they thought this was as fantastic as it is. It's easy to make, I actually put it together the night before and baked it the following day. Fantastic. I wouldn't change a thing. Make sure you squeeze all the excess water out of your spinach. I will definitely make it again.
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6 users found this review helpful

Down Home Macaroni and Cheese

Reviewed: Feb. 7, 2003
It was an average homemade macaroni & cheese. My only suggestion is to only cook your noodles for half the time - so they are not already "done" when you put them in the oven. If you only "half cook" them before baking when they come out of the oven they are not mushy but al dente. I always do this when a recipe calls for a cooked noodle to go in the oven, it turns out much better.
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28 users found this review helpful

Oatmeal Cinnamon Chip Cookies

Reviewed: Feb. 7, 2003
These are great, something a little different than the ordinary oatmeal cookie. Always a hit when I make them.
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5 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 7, 2004
The 1st time I made this was on 12/24/03 for 7 adults and 2 children. Everyone loved it! My 2 yr couldn't get enough. Using 7 1/2 lbs of meat I had abt 1/3 leftover. I read all the reviews & made some changes based on them. I made the sauce the day before & I was glad I did b/c it had time to flavor through. I used cabernat instead of port and added a 2 TBLS of brown sugar to it. Definitely double the sauce. I tripled it & had just enough. DEFINITELY use as many shallots as the recipe calls for if not more, they are wonderful. They MAKE this recipe. I pureed half of the shallots after I had roasted them as others suggested and was happy with the outcome. I added some minced garlic to the sauce as well. It was wonderful. I did NOT add any salt. Be sure to let your meat sit 15 min after coming out of the oven (tented) so the juices can reabsorb. I served it w/ garlic roasted mashed potatoes & glazed carrots. I will defintely make it again EXACTLY as I made it this time. Mushrooms would make a great addition for those who like them. If you don't want to spend the cash on the tenderloin, the sauce would be fantastic on just abt anything. I have made it many more times since then & it always turns out fantastic.
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131 users found this review helpful

Bacon and Tomato Cups

Reviewed: Jan. 7, 2004
These are a great appetizer and very easy. Everyone loved them. I made a double batch before Christmas and froze half of them for New Year's Eve. I pulled them out of the freezer and heated them through in the oven - 350 for about 8 minutes and they were just as good as the first time.
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13 users found this review helpful

Champagne Shrimp and Pasta

Reviewed: Jan. 13, 2004
My husband and I loved it! It is on the sweet side, but it isn't heavy like alfredo. I will definitely make it again. Next time I may thicken the sauce just a bit with flour or cornstarch.
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3 users found this review helpful

Healing Cabbage Soup

Reviewed: Jan. 31, 2007
This is a great recipe! Thanks for sharing. I did make a few additions as others did. The great thing about this recipe is you can tailor it to your tastes without any problem. I used a whole onion. I added celery, shredded carrots as well as basil, oregano, marjoram, cayenne pepper and a few red pepper flakes. As a final touch I added some thinly sliced smoked sauasge. And as always, when I make any soup I use boxed chicken stock. It is so much more flavorful than boullion or broth and not nearly as salty. After simmering together for less than an hour it tasted like it had cooked all day. So flavorful and wonderful!!! Will definitely make again.
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763 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Jan. 31, 2007
My husband loved this chili. I will definitely make again. I used 1 lb ground HOT italian turkey sausage, 1 lb HOT italian pork sausage and 1 lb ground round. It turned out to be a wonderful flavor combination and much more healthy than 3 lbs of beef. Since there were so many spices already in my HOT sausage blends I omitted the extra peppers and tabasco. It was still quite spicy. I cut the chili powder down to 3 Tablespoons. I was worried the full 4 T (=1/4 cup) would be too overpowering and mask the other flavors. I also used a whole can of beer. I didn't have any tomato paste so I used 2 small cans of tomato sauce. For the diced tomatoes I used 4 of the regular 14 oz cans - 1 petite diced and 3 regular size diced with chili spices included. I also added a fifth can of petite diced which had lime juice and cilantro in it. I did not drain any of them. Turned out wonderfully. The flavors were great and the tomatoes of different sizes cooked up for great texture. You can cetainly modify this recipe for your own tastes as far as spiceyness and heat. We like spicey chili but for my 5 year to eat it I have to go a little lighter on the spice. This recipe is difinitely worth the time and trouble. Will make again....and again! Thanks for sharing.
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226 users found this review helpful

Sweet Corn Cake

Reviewed: Feb. 13, 2007
This turned out great with a few modifications...mostly to make it healthier. I used 1/4 c of butter (recipe calls for 1/2 c) and that was plenty. Instead of 1/3 c of sugar I used 1/4 c Splenda, perfectly sweet enough. I used 1/3 c all-purpose flour plus 1 T cornmeal in substitution of 1/3 c masa harina. I used canned corn, which I did pulse in the blender with a little cream, though I don't think that is necessary if you don't want to do so. I would have used creamed corn but I didn't have any. I baked it in an 11X7 b/c I thought that fit into the 13X9 water bath easier. Turned out just the restaurant...probably healthier though. Will make again, probably double the recipe though so the pieces are thicker.
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318 users found this review helpful

Clark's Quiche

Reviewed: Mar. 24, 2007
Quite rich but very good. I would cut down on the sour cream layer next time. Will make again though - with a few adjustments to tailor to my taste.
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4 users found this review helpful

Overnight Apple Cinnamon French Toast

Reviewed: Dec. 16, 2007
This turned out great. The first time I made it I cut back on the sugar and used the applepie filling...it was great. The second time I made it I still cut back on the amount of sugar but I used splenda. I also made my own apples with fresh apples, a little brown suagar, butter ans mostly splenda. I cooked them in a pan until tender and substituted thenm for the apple pie filling. Very tasty and healthier.
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12 users found this review helpful

Christmas Brunch Casserole

Reviewed: Dec. 29, 2007
Needs more eggs for sure. I made it with ham and bacon, mixed in some of the cheese with eggs and then added more cheese on top the last 20 mins. Definitely use pepper or a little cayenne pepper for flavor.
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 2, 2008
It was good - but not fabulous. I did follow the directions precisely and it did turn out according to instructions as far as rising, etc. One thing I noticed is it was a bit stickier than I expected it to be and tasted a bit more like bread than pizza crust. I also agree with others that say add more spice to it. I am a fan of fresh basil so I put that on my pizza otherwise make sure you add dried italian spices to the dough.
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3 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Mar. 2, 2008
Excellent...I have made it several times and it has become a requested recipe at family gatherings. Make sure you use real sweet potatoes & not canned. BAKE them in the oven first...don't boil! That's the key to making this the best ever sweet potato casserole. Splenda works wonderfully in this. I have used straight Splenda and also made it 1/2 Splenda and 1/2 sugar. You can also safely cut down on sugar & not affect the outcome of the taste. I usually do it half with nuts and half without so everyone's preference is covered. Thanks for a great recipe. It can be tweeked to your needs and wants.
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31 users found this review helpful

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