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

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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

Traditional Mashed Potatoes

Reviewed: Sep. 18, 2011
Great recipe. I added less butter and 2-3 ounces of cream cheese.
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3 users found this review helpful

Cheddar Spirals

Reviewed: Sep. 18, 2011
I must admit I changed the recipe based on the reviews I read. The end result was a huge hit. I am not a fan of the typical "mushy, over cooked homemade mac n cheese" type dishes. I found a way to make this so it was not like that. I cooked whole wheat pasta until el dente. Drain and set aside. Next, place the cheese soup, milk (instead of half n half), 2 cups of shredded cheddar (I used the kraft that is states on the label that it is made with cream cheese), and 1/2 of a small loaf of velveeta in the crock pot. I also add 1 tsp of dry mustard. I let that melt together for approximately 1.5 - 2 hours. Once it is melted and combined, turn to keep warm until ready to serve. Before serving, I add the cooked, drained pasta and mix until well coated. It's creamy, not overcooked, and completely wonderful. There is NO need for extra butter in this recipe. Most complaints in the reviews I read were about it being "greasy" and that it does not reheat well. Mine was not greasy. It reheated better than any other mac n cheese I have made. If interested, other reviewers suggested adding broccoli, ham, etc. This recipe can be easily tailored to your personal tastes. Make it...you will not be disappointed. :)
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8 users found this review helpful

Taco Seasoning I

Reviewed: Apr. 3, 2011
Great seasoning mix. I will no longer buy prepackaged.
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5 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Sep. 13, 2010
First time I ever made Lemon Rice Soup and we all LOVED it. I tweaked it based on other reviewers and loved the version I came up with. I did not use flour/butter for roux...instead added a can of cream of chicken soup and a little cornstarch dissolved in cold water to thicken it a bit. I used orzo instead of rice and placed the cooked orzo in individual serving bowls, then ladled soup over. I also used 1/2 of a rotisserie chicken cut up. Great flavor, easy recipe. Paired it with Spanakopita for an awesome dinner. =)
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8 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Feb. 7, 2009
My family loved this! I didn't have poppy or celery seeds so I omitted that completely. I added about 1 1/2 teaspoons dijion mustard to it, & reduced the sugar to slightly less than 1/3 cup of sugar. Great flavor - will make again.
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6 users found this review helpful

Pan-Seared Chicken Breasts with Shallots

Reviewed: Oct. 8, 2008
We loved this recipe - with a few changes to make it "ours." I roasted 4 shallots in the oven. let them cool and diced them up for the sauce. For the sauce I used 3/4 c boxed chicken stock - so much more flavor than broth. I also dissolved abt a TBSP of corn starch in a couple TBSP cold water and added that to the sauce at the end to thicken it just a bit. PERFECT! I served rice and steamed broccoli with it for a fabulous dinner. Thanks for sharing.
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4 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

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

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

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

Beef Bourguignon I

Reviewed: Sep. 18, 2011
This recipe does have A LOT of steps, and IS not just throwing a bunch of ingredients together...however, it is worth it, so be sure to plan ahead. For the marinade I skipped the brandy, simply b/c I did not have any. I doubt you would notice. I didn't use a lb. of bacon. I used a couple Tbsp of REAL bacon bits. Omitted mushrooms, simply b/c I am not a fan. I did add large chunks of carrots into the marinade and let them cook with the meat. The other change I made was, instead of placing in a 9X13 pan, it went into my 6 qt crock pot on low and I let it cook on low until beef was tender. (approx 5-6 hrs) Amazing. You may choose to thicken sauce if you like a thick gravy. It was fine for me without doing that. I thought it was even better the second day. :)
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5 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

Garlic Chicken

Reviewed: Sep. 10, 2013
I used 1/2 butter, 1/2 EVOO & increased the minced garlic quite a bit. Heat that in the micro to meld develop flavor. Butterfly chicken and let it marinade for 2-24 hours. Then bread in 1/2 panko, 1/2 Italian bread crumbs with an equal amount of grated Parmesan. Amazing!!!
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1 user 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

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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143 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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754 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

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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224 users found this review helpful

Barbecued Beef Cubes or Hamburger

Reviewed: Feb. 20, 2011
Awesome sloppy joe recipe. Will never buy another can or mix again. I added a beef bouillon cube instead of salt, brown sugar instead of white, and threw all the ingrediants in the crockpot. I used cubed beef rather than ground beef. It made an amazing sandwich. Try it, you won't be disappointed.
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9 users found this review helpful

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