Kathie Brundege Recipe Reviews (Pg. 1) - Allrecipes.com (11742349)

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Kathie Brundege

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Butternut Squash Soup II

Reviewed: Dec. 13, 2009
Just finished my soup and am giving it 5 stars with my changes...if I had made it as written I would have given it four. I used 2 Tb butter and softened the mir poix (2 celery, 2 carrots, small sweet onion about 1/4 c., 1 diced apple, and 1 clove of garlic minced) I roasted my butternut, cut in half along with one white sweet potato (not yam), at 400 degrees for 1 hour, peeled the skins and cubed them and added to the veggies. I added 32 oz of chicken stock, I seasoned with one bay leaf, cumin, parsely, cinammon and nutmeg and a pinch of cayenne pepper, and salt and pepper to taste. Bring to a boil and then simmered for about 40 minutes. After blending the soup I added about 1/2 c. of heavy cream. Served with a dollop of sour cream, this was delightful!
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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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Sarah's Applesauce

Reviewed: Dec. 15, 2009
Lovely applesauce, just the right sugar/cinammon combination. Great with potato pancakes! I am just now making a sugar free (Splenda) version for my daughter. I added a little less than 1 1/3 c of water and just under 1/2 c. of splenda, and upped the cinammon a bit.
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Gingerbread Men

Reviewed: Dec. 17, 2011
First off, I doubled the recipe and contrary to some posts had no problem mixing the dough. I will say that I always cream the butter/sugar extremely well in any recipe and find that key to good dough. Giving it a 5 star with making some changes always makes me feel guilty, however the only changes I made was to the spices. I added more ginger, cinnamon and added cloves, this is a matte of personal taste and shouldn't detract from a rating. Now let me say...OMG!! This dough is marvelous, one of the smoothest and easiest I have ever experienced. I chose to do all Gingerbread men, half large and half small. They rose to perfection, though I will caution, really watch your baking times, I reduced mine significantly. I always bake for half the time and rotate pans as I don't have a convection oven. The first batch always tells the time tale....so be cautious. I always bake on parchment. I adore these cookies, the taste is wonderful, and I adore working with the dough! You won't be sorry giving this a try. I make traditional molasses Gingerbread men for my daughter using Splenda, and they come out great...but this is going to be my go to recipe for the little guys using sugar! Great Recipe Kim!
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Old-Fashioned Swiss Steak

Reviewed: Jan. 26, 2010
This is better than my mom's old fashioned swiss steak recipe was. I did change things a bit....used about 1 1/2 lb. of thin steak (rnd. for braciole)...salt and peppered meat then pounded with the flour (1/3 c) Browned meat, moved to casserole, then did med. large onion sliced added a TB of butter to the drippings and sauteed til soft. Then added 8 oz jar of canned tomato, a large can of tomato sauce, 3 tsp lemon juice, a small handful of brown sugar, 1 T of french's mustard, 1 T plus a bit of Worcestershire sauce....added a couple shakes of celery salt and garlic salt....then added a bit more salt and pepper to sauce (to taste) Baked at 350 for 90 minutes.....steak was fork tender....and the sauce was awesome on mashed potatoes.....Definitely a keeper
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Mom's Baked Macaroni and Cheese

Reviewed: Jan. 18, 2010
Really cheesey and totally perfect comfort food...but yes I did adjust Did one 16 ounce box of Penne pasta. Sauteed 1/2 small minced onion, added 1 can of evaporated milk, 1 huge dollop of sour cream, 1 cup plus of whole milk, 1 can of the cheddar cheese soup, 3 1/2 c of grated sharp cheddar and 2 handfuls of parmesan....salt, pepper a dash of dry mustard and just a bit of nutmeg. Buttered a 2 1/2 qt casserole, topped the mac and cheese with the remaining half cup of grated cheddar. And melted 1 TB of butter and mixed that into 2 TB of bread crumbs and 1 TB of parmesan, and sprinkled that on top. Baked lightly coverered with foil in 350 degree oven for 25 minutes, removed foil baked 5 minutes longer and then flipped to broil for 2 minutes....outstanding!
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Juiciest Hamburgers Ever

Reviewed: Jul. 31, 2013
OK, first I will apologize as I did Not make it as is, but made some changes based on other reviews, that being used 2 slices of bread with crusts cut off and 2 egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Here was my only problem, I thought I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use 2 cloves of garlic, along with garlic powder, onion powder, season salt, salt and pepper. What I will say about the result I got is that they were WAY better than the hockey pucks that generally come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, season at will and enjoy. The 2 pounds made 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a real problem with stomach aches from dry meats, esp. beef. I actually look forward to our next try.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 17, 2011
Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe that adapts well to Splenda..definitely a keeper! Great taste and texture, just like they should be!!
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2 users found this review helpful

Gingerbread Men

Reviewed: Dec. 17, 2011
First off, I doubled the recipe and contrary to some posts had no problem mixing the dough. I will say that I always cream the butter/sugar extremely well in any recipe and find that key to good dough. Giving it a 5 star with making some changes always makes me feel guilty, however the only changes I made was to the spices. I added more ginger, cinnamon and added cloves, this is a matte of personal taste and shouldn't detract from a rating. Now let me say...OMG!! This dough is marvelous, one of the smoothest and easiest I have ever experienced. I chose to do all Gingerbread men, half large and half small. They rose to perfection, though I will caution, really watch your baking times, I reduced mine significantly. I always bake for half the time and rotate pans as I don't have a convection oven. The first batch always tells the time tale....so be cautious. I always bake on parchment. I adore these cookies, the taste is wonderful, and I adore working with the dough! You won't be sorry giving this a try. I make traditional molasses Gingerbread men for my daughter using Splenda, and they come out great...but this is going to be my go to recipe for the little guys using sugar! Great Recipe Kim!
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3 users found this review helpful

Dog Treats I

Reviewed: Dec. 15, 2009
With some subtle changes my dog adored these cookies and am giving some for xmas gifts.
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Hot Spinach and Artichoke Dip

Reviewed: Dec. 15, 2009
Followed the recipe exactly and this was to die for! Everyone loved it!!
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Pumpkin-Pecan Cake Roll

Reviewed: Dec. 15, 2009
FABULOUS!!! Easy to roll and unroll, was gone in under 5 minutes!
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Maple Apple Crisp

Reviewed: Dec. 15, 2009
Probably one of the very best apple crisps ever!
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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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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 17, 2011
Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe that adapts well to Splenda..definitely a keeper! Great taste and texture, just like they should be!!
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4 users found this review helpful

Nonni's Spicy Gingerbread Men

Reviewed: Dec. 1, 2012
Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe that adapts well to Splenda..definitely a keeper! Great taste and texture, just like they should be!!
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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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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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