Creative Caterer Recipe Reviews (Pg. 2) - Allrecipes.com (18758697)

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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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0 users found this review helpful

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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2 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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6 users found this review helpful

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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2 users found this review helpful

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

Roquefort Grapes

Reviewed: Apr. 27, 2010
The reason it has gotten some so-so reviews is that it is VERY important to use good quality Roquefort cheese (or Gorgonzola as one person suggested). If you don't there will be no flavor to these. This is an absolutely great recipe and all my friends beg me to make them but the proof is in the cheese. Don't skimp!
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12 users found this review helpful

Broccoli with Poppy Seed Butter and Parmesan Cheese

Reviewed: Feb. 14, 2010
Great way to cook an old favorite! Thank you!
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4 users found this review helpful

Chicken Marsala

Reviewed: Jan. 24, 2010
This was an excellent dish - simple & quick to make and my family loved it. I served it over orecchiette pasta that I sauced with some of the marsala gravy first. It was a real hit and will make again. Thank you for sharing.
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3 users found this review helpful

Displaying results 21-40 (of 56) reviews
 
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