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

cook's profile

Kathie Brundege

Reviews

Menus

 
View All Reviews Learn more

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
Was this review helpful? [ YES ]
33 users found this review helpful

Worms on a rock

Reviewed: Mar. 13, 2010
Freddy I have to rate this a five, because the sheer invention of this lovely sandwich is brilliant. I love love love noodles, and I love bread...I am very irish in spite of my married name...I live in the US, in New York State. I am 57 years old....and made this sandwich with my daughter and we had so much fun making it and eating. Thanks for a fun night-keep on cooking.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
3 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.
Was this review helpful? [ YES ]
0 users found this review helpful

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!!
Was this review helpful? [ YES ]
2 users found this review helpful

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)
Was this review helpful? [ YES ]
25 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!
Was this review helpful? [ YES ]
16 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
Was this review helpful? [ YES ]
0 users found this review helpful
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.
Was this review helpful? [ YES ]
20 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful
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!
Was this review helpful? [ YES ]
1 user 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!
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

Cranberry Zucchini Bread

Reviewed: Jul. 24, 2011
Came out lovely and moist. Made muffins and bread and pleased with both....add a bit of orange zest next time
Was this review helpful? [ YES ]
1 user found this review helpful

Pineapple Zucchini Muffins

Reviewed: Jul. 24, 2011
Very moist, very tasty....think I will reserve the juice and add that to the liquid
Was this review helpful? [ YES ]
1 user found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Dec. 4, 2011
I have been making a casserole like this for several years now. One thing...use WHITE SWEET POTATO....these are NOT Yams....Yams are yellow! White Sweet Potato has a subtle, sweet taste. To be honest I detest yams! However this recipe is a total keeper your family will love it...but remember ask at the store...white sweet potatoes!
Was this review helpful? [ YES ]
3 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!
Was this review helpful? [ YES ]
3 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!
Was this review helpful? [ YES ]
3 users found this review helpful

Almond Shortbread I

Reviewed: Dec. 17, 2011
Lovely, lovely lovely!! Wonderful taste and texture, made these especially for my daughter with my regular Christmas cookies and she will adore them!! Thanks for a great recipe Robin!
Was this review helpful? [ YES ]
4 users found this review helpful

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!!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 67) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States