Creative Caterer Recipe Reviews (Pg. 1) - Allrecipes.com (18758697)

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Brazilian White Rice

Reviewed: Sep. 7, 2014
My go to rice. Love it. Be sure to cook rice in a teflon skillet
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Easy Batter Fruit Cobbler

Reviewed: Jul. 13, 2014
This is now my go to cobbler recipe. I made it last night for a small dinner party and everyone loved it. I followed other reviewers suggestions and used 3+cups fruit (blueberries & peaches- yum!); I also cut back by 1/3 on the sugar but left all other proportions of the batter the same. I placed fruit in the bottom of the dish and then poured batter over it. It came out just beautifully with crispy edges, etc. I baked about 15 minutes or so longer than required until the top of the batter was golden brown and just sprung lightly to the touch. Thanks to the author for sharing this great recipe!
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Bacon Pork Tenderloin

Reviewed: Jul. 13, 2014
Great recipe! Served last night for the first time for a small dinner party. Everyone raved. Great blend of flavors. Pork turned out very tender; two people commented they could cut with a fork! The only mistake I made was not cooking the bacon enough initially. Author says cook until browned but still flexible. Make sure to do that. Also please be sure to use a broiler pan as the instructions say - I used a regular pan and the bacon on the bottom didn't crisp. Broiler pan is the key! Thanks to the author for this great recipe!
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2 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 13, 2014
This is now my go to cobbler recipe. I made it last night for a small dinner party and everyone loved it. I followed other reviewers suggestions and used 3+cups fruit (blueberries & peaches- yum!); I also cut back by 1/3 on the sugar but left all other proportions of the batter the same. I placed fruit in the bottom of the dish and then poured batter over it. It came out just beautifully with crispy edges, etc. I baked about 15 minutes or so longer than required until the top of the batter was golden brown and just sprung lightly to the touch. Thanks to the author for sharing this great recipe!
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Wonderful Banana Cake

Reviewed: Dec. 29, 2013
Good & fast recipe vs. from scratch. Family loved it. I added 1/2 tsp of vanilla (actually bourbon vanilla but regular will work fine too). I baked in a 10x10 cake pan so it was a little taller. Definitely need to watch the cooking time because it cooked faster (about 45 min). I made a nice buttercream frosting for it and put in refrigerator for at least one hour prior to serving. Will make again. :)
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Broccoli Chicken Divan

Reviewed: Dec. 28, 2013
This is very similar to my Mom's chicken divan which was standard fare back in the 70's - with one big difference. True Chicken Divan calls for 1/2 - 3/4 teaspoon of curry added to soup/milk mix. Several people commented it was bland so this will definitely add some zing; The curry is NOT overpowering but a good subtle taste. My mom's original recipe also called for 1/2 mayonnaise and 1/2 cup milk (vs. 1/3). The mayo makes the sauce a little more substantial. Enjoy!
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Beer-Baked Irish Beef

Reviewed: Dec. 1, 2013
I will make this again but no allspice next time; Also, I must have used an unusal brand of beer because it was overpowering. I had to all Worcestershire, sugar and some white wine to cut it. Next time I'll use Bud. Recipe made excellent gravy and I served over mashed potatoes.
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Beer-Baked Irish Beef

Reviewed: Dec. 1, 2013
I will make this again but no allspice next time; Also, I must have used an unusal brand of beer because it was overpowering. I had to all Worcestershire, sugar and some white wine to cut it. Next time I'll use Bud. Recipe made excellent gravy and I served over mashed potatoes.
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Raspberry Cheesecake

Reviewed: Nov. 28, 2013
Excellent as is. Definitely used crushed Milano's for crust and middle layer. You only need 2 packages of Milano's if you do this!
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Autumn Pork Chops

Reviewed: Nov. 23, 2013
I had 2 thick bone-in chops (about 2.5") that I needed to use and found this recipe. I only added a few personal touches and it was deemed restaurant quality by my husband. First I chopped a little onion and one clove of garlic and added it to the pan with the oil to sauté before adding the chops. Second I used Grill-mates Smokehouse Maple Rub sprinkled and rubbed into both sides of chops prior to adding to heated pan and seared the chops on both sides. Lastly, it seemed to me that the creamed mixture was alittle bit thick after adding to pan so I adding about 1/4-1/3 cup of white wine to thin it slightly. Then I let these cook on medium-low for about 25 min. because they were thick. Served over egg noodles and it was a real hit. Will definitely make again.
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Autumn Pork Chops

Reviewed: Nov. 23, 2013
I had 2 thick bone-in chops (about 2.5") that I needed to use and found this recipe. I only added a few personal touches and it was deemed restaurant quality by my husband. First I chopped a little onion and one clove of garlic and added it to the pan with the oil to sauté before adding the chops. Second I used Grill-mates Smokehouse Maple Rub sprinkled and rubbed into both sides of chops prior to adding to heated pan and seared the chops on both sides. Lastly, it seemed to me that the creamed mixture was alittle bit thick after adding to pan so I adding about 1/4-1/3 cup of white wine to thin it slightly. Then I let these cook on medium-low for about 25 min. because they were thick. Served over egg noodles and it was a real hit. Will definitely make again.
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Amazingly Delicious Prime Rib

Reviewed: Dec. 26, 2012
This recipie was excellent! I made it for Christmas dinner and everyone loved it. Unfortunately, I did not see the update from the recipe publisher so I used both black pepper and lemon pepper but it was delicious and not too spicy at all. One review comment says it is alright to use cooking spray in place of the olive oil rub. If you are going to spend this much on a cut of meat please use the olive oil - it will make a big difference!
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6 users found this review helpful

Danish Christmas Red Cabbage

Reviewed: Dec. 23, 2012
This recipe is wonderful! I took it to our November supper club as an extra vegetable. Not only does it look very pretty but everyone commented on it. Even the men (the reason for the main vegetable) loved it. I couldn't have been more shocked. Will make again and again!
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2 users found this review helpful

Cavatelli and Broccoli

Reviewed: Nov. 6, 2011
Very good recipe. Use the Celantino frozen cavatelli - will make this recipe! (all the photos shown from other reviewers don't look like they are using cavatelli pasta). I added a little chopped onion to the garlic and oil while cooking. Also added some fresh chopped basil at the very end. Great recipe for a quick dinner.
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5 users found this review helpful

My Country Style Steak

Reviewed: Sep. 5, 2011
I have been making this recipe for years and it is always a hit. The one thing I do differently is to lightly sprinkle both sides of the cube steak with Adolph's meat tenderizer and fork it a bit prior to cooking. The meat is so tender after cooking it on low (275) for hours you can cut it with a fork.
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Stuffed Sourdough Loaf

Reviewed: Feb. 19, 2011
I wanted to make this recipe for a dinner party but was alittle concerned by the directions (or lack of some key info). I made a few cooking adjustments and it really turned out great. Everyone enjoyed it! Here is what I did: 1. Be sure to use a long "larger diameter" loaf of bread, like the artisan kind. I don't think this will work without a hefy loaf of bread. 2. You only need to use about 2/3 of the required "stuffing ingredients" (i.e. Monterey Jack cheese on down). That will be plenty to fill your loaf. I made the full recipe and had lots left over that I couldn't use for this. 3. As others mentioned "broiling for 10 min." would never work. I baked (without adding the cheddar cheese and green onions) for 20 - 25 min. in a 350% oven. I then added the cheddar cheese and green onions and broiled for 5 min. until bubbly. 4. To serve: I sliced each loaf half down the long way and then came back and sliced each quarter length into 1 1/2 inches easy to eat portions. Everyone loved it!
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Cheese Onion Garlic Bread

Reviewed: Dec. 21, 2010
Took this to a large dinner party last night and it was met with fabulous reviews. I would say this recipe serves 16-18 easily. That is how many we had at dinner and there were still a few slices left. Very good! Thanks for sharing!
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That Good Salad

Reviewed: Dec. 21, 2010
This was just o.k. I took it to a large dinner party last night and no one even commented on it. The dressing was way too light - really almost no flavor at all. I would not make again.
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Broccoli Divan

Reviewed: Nov. 18, 2010
This is my recipe so I'll be the first to rate it. If you want a different twist on broccoli this is it. The curry adds a great subtle flavor but is definitely not overpowering. I love it with the water chestnuts added too as I've mentioned but men in particular don't seem to like them so I omitted from main recipe. Hope you like it too!
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Bada Bing Pork Chops

Reviewed: Aug. 7, 2010
I have made this dish twice now . . . to rave reviews. It keeps the chops succulient and tender while providing that "Bada Bing" as promised. Works with chops and pork tenderlion. I have found that I can easily make half of this marinade and it suffices too. Thank you for sharing!
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3 users found this review helpful

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