Kathie Brundege Recipe Reviews (Pg. 2) - Allrecipes.com (11742349)

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Kathie Brundege

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Grilled Swordfish Steaks with Cucumber Sauce

Reviewed: Jul. 14, 2011
Wonderful Recipe, Did tweak the marinade for our swordfish to our taste tonight. Followed the recipe for the cucumber sauce and it was perfect with the meaty fish! For my marinade I used olive oil, and sesame oil, minced onion and garlic. Added Lemon Thyme, Herbes de Provence, a dash of Lemon Pepper seasoning, onion powder and salt and pepper. Grilled for 4 minutes, then turned 45 degrees to enhance grill marks and cooked 2 minutes longer. Flipped and cooked another 2-3 minutes, covered with foil while I was getting the rest of our meal finished. Served this with a Zucchini and Corn Medley and it was a perfect summer meal.
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Photo by Kathie Brundege

Grilled Swordfish Steaks with Cucumber Sauce

Reviewed: Jul. 14, 2011
Wonderful Recipe, Did tweak the marinade for our swordfish to our taste tonight. Followed the recipe for the cucumber sauce and it was perfect with the meaty fish! For my marinade I used olive oil, and sesame oil, minced onion and garlic. Added Lemon Thyme, Herbes de Provence, a dash of Lemon Pepper seasoning, onion powder and salt and pepper. Grilled for 4 minutes, then turned 45 degrees to enhance grill marks and cooked 2 minutes longer. Flipped and cooked another 2-3 minutes, covered with foil while I was getting the rest of our meal finished. Served this with a Zucchini and Corn Medley and it was a perfect summer meal.
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6 users found this review helpful

Corn and Zucchini Melody

Reviewed: Jul. 14, 2011
Wonderful recipe! I used 1 zucchini and 1 yellow summer squash, diced. Happened to have 2 ears of fresh corn left from last nights dinner so I cut the kernels from that. I did 5 slices of bacon, drained off all but about 2 TB and added some olive oil, and a TB of butter....needed the extra calories :) I started the squash and after about 3 minutes or so I added the diced onion and also 2 cloves of minced garlic. Seasoned with salt and pepper as it was cooking. I had a Mexican blend of Cheddar and Monterey Jack so I used that plus about 1/4 cup of shredded Parmesan. Hubby loved it! Another super hit recipe for summers abundant squash. Served this with a lovely marinated grilled Swordfish with a Cucumber Sauce. Perfect summer meal! Definitely a keeper!
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Photo by Kathie Brundege

Corn and Zucchini Melody

Reviewed: Jul. 14, 2011
Wonderful recipe! I used 1 zucchini and 1 yellow summer squash, diced. Happened to have 2 ears of fresh corn left from last nights dinner so I cut the kernels from that. I did 5 slices of bacon, drained off all but about 2 TB and added some olive oil, and a TB of butter....needed the extra calories :) I started the squash and after about 3 minutes or so I added the diced onion and also 2 cloves of minced garlic. Seasoned with salt and pepper as it was cooking. I had a Mexican blend of Cheddar and Monterey Jack so I used that plus about 1/4 cup of shredded Parmesan. Hubby loved it! Another super hit recipe for summers abundant squash. Served this with a lovely marinated grilled Swordfish with a Cucumber Sauce. Perfect summer meal! Definitely a keeper!
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Grilled Garlic Parmesan Zucchini

Reviewed: Jul. 8, 2011
This recipe was wonderful. I use 4 or 5 TB of butter, a spin of olive oil and a spin of sesame oil. To this I added some sesame seeds and dry parsley, salt and pepper. I put about 1/2 cup of grated Parmesan cheese and 1/4 to 1/3 c of Panko Breadcrumbs. I used 2 zucchini, sliced off the ends and then sliced them in half lengthwise. I sliced a small portion off the skin side to both level the pieces and also to open up to the meat. I dried the squash with paper towels, and scooped out the center seeds and pithy part, and salted generously (this is a bland veggie and needs the salt even using the Parm. I scored the skin side, and basted with the butter lightly on both sides. I put it flesh side down on the grill for 4 or 5 minutes, basted and flipped. Then I filled the cavity with the remaining butter mixture and filled with the Parmesan/Panko. I grilled for another 8 minutes. Then I put them on a foil covered cookie sheet and put under the broiler for about 3 or 4 minutes, til the cheese was a beautiful crisp golden brown. We enjoyed this with Filet Mignon, and it was just perfect, not to filling but not needing anything else. In spite of salting as well as I did I will probably add a bit more next time, and there will definitely be a next time! Delightful way to enjoy summer's bounty of Zucchini.
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Photo by Kathie Brundege

Grilled Garlic Parmesan Zucchini

Reviewed: Jul. 8, 2011
This recipe was wonderful. I use 4 or 5 TB of butter, a spin of olive oil and a spin of sesame oil. To this I added some sesame seeds and dry parsley, salt and pepper. I put about 1/2 cup of grated Parmesan cheese and 1/4 to 1/3 c of Panko Breadcrumbs. I used 2 zucchini, sliced off the ends and then sliced them in half lengthwise. I sliced a small portion off the skin side to both level the pieces and also to open up to the meat. I dried the squash with paper towels, and scooped out the center seeds and pithy part, and salted generously (this is a bland veggie and needs the salt even using the Parm. I scored the skin side, and basted with the butter lightly on both sides. I put it flesh side down on the grill for 4 or 5 minutes, basted and flipped. Then I filled the cavity with the remaining butter mixture and filled with the Parmesan/Panko. I grilled for another 8 minutes. Then I put them on a foil covered cookie sheet and put under the broiler for about 3 or 4 minutes, til the cheese was a beautiful crisp golden brown. We enjoyed this with Filet Mignon, and it was just perfect, not to filling but not needing anything else. In spite of salting as well as I did I will probably add a bit more next time, and there will definitely be a next time! Delightful way to enjoy summer's bounty of Zucchini.
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20 users found this review helpful

Shrimp Fettucine Alfredo

Reviewed: Jul. 6, 2011
I just saw the recipe in my email and came to check it out., Sounds lovely Mamatiff! I have to add that the previous person to rate mentioned reserving some of the pasta water....ALWAYS do this with any pasta and sauce dish! You will be very pleased not having your sauce pool in the bottom of the pot or plate. It will amaze you, it is a trick I learned a long time ago and always pass on especially to newbie chefs! Bon Appetit
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Shrimp Fettuccine Alfredo

Reviewed: Jul. 5, 2011
I just saw the recipe in my email and came to check it out., Sounds lovely Mamatiff! I have to add that the previous person to rate mentioned reserving some of the pasta water....ALWAYS do this with any pasta and sauce dish! You will be very pleased not having your sauce pool in the bottom of the pot or plate. It will amaze you, it is a trick I learned a long time ago and always pass on especially to newbie chefs! Bon Appetit
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33 users found this review helpful

Aunt Gert's Sour Cream Cucumbers

Reviewed: Jun. 4, 2011
Your Aunt Gert and my Grandmother were genius! My Gram made these as long as I can remember as did my Mom and I have as well....I wait very impatiently for the garden to produce our cuke crop....sure I make them with store bought, but somehow they taste better with our own. I always use sweet Vidalia onions....I could eat the entire bowl...hmmmm, actually I think I do. You will love love love em!
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16 users found this review helpful

Baked Pork Chops I

Reviewed: Apr. 27, 2011
Alright,evil cook that I am I of course made alterations I am rating 4 stars for that reason. I seasoned 2 - 1 inch bone in center cut chops with onion powder, garlic powder and seasoning salt,regular s & p, beat two eggs Dredged the chops in flour, dipped in the eggs and then in a mixture of seasoned breadcrumbs mixed with panko Fried the chops in 1 inch of canola and 4 turns of olive oil Sliced 1/3 of a sweet vidalia onion, 8 oz of fresh mushrooms (canned,ew) and chopped 2-3 cloves of garlic and sauteed til caramelized Chops baking away at 350 I get out 2 cans of cr. of mushroom soup, poured in whole milk to the consistency I prefer, then added some white wine. Seasoned the sauce with some s&p, added the sauteed veggies At 25 minutes I decided against my better judgement that I would add the sauce However, I only spooned on about 1/3 cup to each chop, with a hefty amount of the mushrooms and onions. Decided I didn't want to drown the chops. Cooked another 20 minutes OK SEASON SEASON SEASON! I used more than the original recipe called for on only two chops I added salt and pepper, garlic, onions, fresh mushrooms, and it just lacked that finish! I would add 10 - 15 minutes to the cooking time, perhaps 35 then add sauce and cook an additional 15 or a bit more. These were moist and tender, my only complaint is with the breading, you need to season like crazy, the gravy/sauce as written would be like a paste without what I added and still that was not enough.
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2 users found this review helpful

Cornbread Chicken Pot Pie

Reviewed: Apr. 20, 2011
Wish I could rate this dish better. The concept is great, however as I was afraid, the cornbread just soaked up every bit of sauce. At the first bite I had to run to the kitchen to make up a sauce to put on top. May try some sort of variation of this again....but definitely have got to have about 2 cups more of some type of sauce!
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Amazingly Easy Irish Soda Bread

Reviewed: Apr. 23, 2010
Quite good. I probably would have given it 5 stars, but I ended up tweaking a recipe I found on another site and rewrote it and have fallen in love with that one. This does make a very nice bread, I did add a cup of raisins (soaked to plump) Lowered the temp to 350, and the bottoms still tend to overcook, haven't found a cure for that as yet with any soda bread. Please do take the time to baste this every ten minutes while it is baking, makes a lovely crust that is well worth the effort. Delicious right out of the oven and up to three days later.
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Quick and Easy Cheese Bread

Reviewed: Apr. 23, 2010
Simple, fast and perfect texture. There is nothing else to say, this recipe is terrific.
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Cinnamon Rolls II

Reviewed: Apr. 23, 2010
These are probably the best cinnamon rolls I have ever had! First time I followed the directions and they were great. Made three more batches this week with the following changes. I used 1 cup of milk, added 1 tsp vanilla to the milk, 2T soft butter and 1 egg to my bread maker, then 3c of all purpose flour, 1/4 c white sugar, 3/4 tsp salt. and 2 1/2 tsp of instant yeast. Then followed directions for sweet dough cycle of bread machine. When it was done, I turned onto floured board and rolled into a rectangle. For the "swirl" I used 1/2 c of brown sugar, 1 tsp. cinnamon and 3 T. melted butter, I added 1 cup of raisins that I put in a bowl of hot water and microwaved for about 30 seconds to plump them. I brushed the dough with melted butter and sprinkled with the cin/sug. Rolled tightly and with super sharp knife I cut in half and then into 12 rolls. Placed 6 each in greased round cake pans, covered one with plastic and put in fridge, the second into the freezer. The first pan did an overnite rise, and in the morning I took it out and while oven was preheating I let it rise a bit more. These are melt in your mouth good. Please note, with the original recipe these are still the best I have ever had, so the changes aren't necessary for superb rolls. It's just fun to tweak this a bit to make it mine, just as many of you will tweak it to make it yours. Either way, you have got to make these! Your family will proclaim you Queen of the Kitchen (or King)
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Cinnamon Raisin Bread I

Reviewed: Apr. 23, 2010
Love, love, love this bread! I followed suggestions of SandraJ, and convert the servings to 12 - reduces the ingred to make 1 loaf. I use 1c all purpose flour, 1c bread flour, 2/3 c of whole wheat, 2 1/2 tsp of instant yeast. I still use 1 cup of raisins (in hot water microwaved for 35 secs, toss them into my bread machine after it's been mixing for a cpl. of min.) (no need to wait til the add-in beep) At end of dough cycle I turn dough onto floured board and roll out in a 9x12 (approx) rectangle. I mix 2 T of melted butter with 2 T of milk and brush the surface to the edges. I mixed 1/4 c gran. sugar with 1/4 c brown sugar and 1 tsp cinnamon with 1/4 tsp nutmeg and sprinkle on dough leaving 1/2 inch edge. Rolling tightly I compress the sides as I go, put into a greased loaf pan and brush the surface with the butter/milk and sprinkle just a bit of cinn/sug on top. (you could set for 2nd rise at this point) Instead, I do this in the evening, cover the pan lightly with plastic wrap and put in the fridge. I get an overnite rise and in the morning I set on top of the stove while I am preheating the oven and let it rise a bit more. Only thing I have noticed is that I have to watch the bake time....at 38 minutes my bread was almost too brown...but was delish! I did spread on a light cream cheese icing...omg this is heaven slathered with softened butter with a big glass of milk or cup of coffee. Would be killer as french toast-but never makes it to that point! Must Do Recipe!!
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2 users found this review helpful

Strawberry Cake from Scratch

Reviewed: Apr. 22, 2010
Reading all the reviews everyone is complaining about density. Someone queried "could it be the gelatin?" Absolutely. The gelatin does add weight to the layers. Think about the "Jello Cakes" you have made, even though that jello is wet, think about that density. The liquids in the recipe add that density to the jello even though it is added to the remaining ingredients. Be certain to use sifted CAKE flour, you may even want to do a double sift. Don't rush and think just because you haven't any cake flour that you can still get by and have this cake come out fluffy as a cloud. I would also follow others' idea of separating the eggs and whipping the whites into a "meringue" and carefully folding it in the the other ingredients by hand and filling the pans immediately. One other thing, please, please do yourselves a favor, whatever you chose to frost this cake with, please make it from scratch as well. Your family and guests will praise your efforts believe me! Happy baking.
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26 users found this review helpful

Bev's Orange Chicken

Reviewed: Mar. 29, 2010
Ok, first I will say I have very diverse taste buds. I am always willing to try new flavor blends, new recipes etc. The ingredients, for the most part, sound like they would meld beautifully. I did not care for this dish at all. I could find nothing redeeming in any part of this. Following directions of those who used the oj concentrate, ginger, adjusting the soup mix....The taste was strange at best. Sorry folks, just did not understand this dish, nor do I plan to "try again" to give it that second chance.
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4 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 28, 2010
You can save calories without forfitting taste by doing a Splenda/Cinammon mix. My daughter cannot eat sugar, and also have several diabetic friends and relatives, it would be a sin to prevent them from enjoying this lovely fruit dessert/appetizer.
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Pancetta/Tomato/Cheese Frittata

Reviewed: Mar. 28, 2010
Just a lovely brunch or light dinner idea. Adapts to your tastes and pantry
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Thighs on Rice

Reviewed: Mar. 18, 2010
This recipe could lend itself to any change I believe, so change I did. Need to get those down before I forget, lol. I diced a small onion, and 3 stalks of celery, sauteed in 3 TB of butter, then added 2-3 inch cuts of fresh asparagus, let it sautee a bit, then deglazed pan with 2 cups of "Kitchen Basics" chicken stock. Added 1 tsp. Italian Seasoning, salt and pepper. Stirred in 1 cup of long grain white rice, and poured all into a greased 13x9 in. pan. I topped the rice/veggie mixture with 6 bone-in chicken thighs and sprinkled those with some Paprika (I just felt with the lovely greens a touch of red would be nice visually, if I hadn't been lazy I think some diced pimento or better still roasted red peppers would be lovely.) Well I was very disappointed so changed from an anticipatory rating of 4 down to a 2 star. If I hadn't added the asparagus this would have had no taste whatsoever. Definitely a workable idea. I would add 3 cloves of minced garlic, thinking about diced tomato...or the roasted red peppers I had thought about, possibly some red pepper flakes, just a few to zip this up a bit. I used Kitchen Basics Stock which is very good, very flavorful...even with that this was so bland it was just sad. As I say, don't discount the concept...but trust me, doctor this up!
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