Kitten Recipe Reviews (Pg. 1) - (10970420)

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Poached Eggs Caprese

Reviewed: Mar. 20, 2009
I think we have a winner here. I made this for a Brunch. We had 10 people over for Brunch so I made 14 servings. I knew the taste of some of our guests and so I knew I was going to have to offer more toppings other than just the pesto. Also, 4 of them I left the tomato off, just in case and it's a good thing I did. I made the muffins and placed them on a heated platter. I did everything except put on the psto sauce. I made 6 sauces to go with them. The pesto sauce, a hollendaise sauce, a cheese sauce, a Italian flavored sauce, a cream sauce, and a salsa. Those I put into my old fashioned Lazy Susan with dipping spoons so each could top theirs with what ever they liked. Most of the guests took small servings of several sauces. The ones without the tomato, I put sausage/bacon patty. The guests ended up using the sauces almost as dipping sauces. Taking a piece of muffin and dipping it in a different sauce each bite. The muffins/cheese/eggs were a hit. The ones with the sausage and no tomato were a hit. The sauces were a hit. Gotta' tell you, it was one of my better offerings. If you want a winner, this is it.
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45 users found this review helpful

Oatmeal Whole Wheat Waffles

Reviewed: May 9, 2009
These waffles are very flavorful, tender and I willmake them again
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9 users found this review helpful

Lemon Streusel Muffins

Reviewed: Jun. 14, 2009
We really enjoyed the muffins. They were really good. Tasted like summer. Not heavy or overly sweet. I made then twice, once the way written and the second time with adjustments. The first ones were good, okay, light, flavorful but jsut tasted like they needed a boost. The second time I added the zest of one lemon, used Splenda instead of sugar and whole wheat flour. I had to add a teaspoon of baking powder for each cup of whole wheat flour I substituted an add more liquid which I did in the form of 2/3 cup of lemonade. I also added chopped pecans to the topping. I also made them in my huge muffin pan. It held almost two batches. Everyone has asked for them again. I am giving this one 5 stars. I would feel quite ocmfortable serving them to guests. Good job.
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14 users found this review helpful

Iced Coffee Syrup

Reviewed: Jun. 21, 2009
I don't care for cold coffee but my daughter thinks it's the best thing since sliced bread. If she didn't love a Diet Coke so much, she could live on Iced Coffee. I made some for her and she just raved about it. She said it's great the way it is but also is just perfect for adding your own personal touches. This is a winner. I'd serve this one to company.
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28 users found this review helpful

Southern Style Fried Okra

Reviewed: Aug. 7, 2009
This is an awesome recipe for fried okra. I have also made this without the potatoes and it is just as good. Something about the okra being fried in the cornmeal that really sets it off. I have also used this same recipe with out the corn muffin mix just using corn meal and flour. Wanted fried okra and didn't have the corn muffin mix. Fried okra is just good eating. oH, the Yukon Gold potatoes are fine but I have used what ever potato I have on hand and works great. Just good.
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26 users found this review helpful

Pineapple Pie V

Reviewed: Oct. 24, 2009
This pie is very good. Not wanting to waste pineapple and not having a small can of crushed pineapple, I used a 15oz can of crushed pineapple. It had a great flavor and we didn't notice a big lemon flavor. Maybe that was because of the extra pineapple. I love pineapple and pineapple pie and to me this is a keeper recipe. it goes together quickly so when time is short, this is a good one to pick.
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10 users found this review helpful

Lemon Lush

Reviewed: Dec. 18, 2009
I have this same recipe and the lemon cheese cake is a definite show stopper. Except one thing, for the bottom crust I use 1 1/2 cups chopped pecans or walnuts and 1 cup flour and 1 stick of butter. The rest is all the same and it is fantastic. I call a recipe like this, an Impressor. Guaranteed to impress.
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40 users found this review helpful

Cream of Asparagus Soup

Reviewed: Apr. 15, 2010
Just WOW!!
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16 users found this review helpful

Parmesan Cheese Twists

Reviewed: Sep. 7, 2010
Very good. I made one batch as the recipe stated. For the second batch instead of using the cheese, I used cinnamon and sugar. Did everything else the same. Wow, great either way.
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29 users found this review helpful

Pink Lemonade Bundt Cake

Reviewed: Nov. 27, 2010
H Maureen, I haven't made this yet, but I am tomorrow. It sounds so awesome. This is a recipe where you need to make two because you are gonna' eat the first one before anyone else gets a chance to taste it. Thank you for sharing
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17 users found this review helpful

Simmered Cranberry Pork Chops

Reviewed: Jun. 21, 2011
This was so good. I am a push-over for cranberries and this recipe didn't fail to bring some serious smiles, well-dones, and pats-on-the-back. I browned the pork chops, without a lid, long enough to achieve a good color and have plenty of yummies on the bottom of the skillet. Using the water and a 1/2 cup of whole berry cranberry sauce, I deglazed the skillet and when all the goodies were loose from the bottom of the skillet I added the remaining ingrediences. I returned the pork chops to the skillet and added enough liquid to almost come to the top of the pork chops. I simmered them on Low/Med-Low until they were done having to add liquid twice. The pork chops were savory and sweet, but not too sweet, I will certainly be making these again. For those of you who enjoy tweeking recipes, this has so much potential. My thoughts were along the lines of adding orange zest and toasted pecans to the cranberry sauce. Something else I was thinking about was, using a mixture of water and cranberry juice instead of just water.
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39 users found this review helpful

Moist Lemon Chicken

Reviewed: Jun. 25, 2011
The dish was delightful. Everyone liked it, even my picky eaters. I knew it was going to be good with "Lemon" in the title. I did need to change a couple of things; I used an onion about tennis ball size, used dill weed in place of the dill seed, and I used my own blend of curry powder. I doubled the sauce recipe so we would have plenty to use in basting during grilling. Because of time restraints, I let the chicken marinate over night. The chicken had a wonderful flavor, moist, and garnered several OH's and AH's. The flavor of the lemon was definitely there but wasn't at all overpowering. Will I be making Moist Lemon Chicken again? You bet'cha' and as Nancy suggested, I am going to try the sauce with fish. The light lemon flavor would go wonderfully with fish.
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21 users found this review helpful

BC Cherry Jam

Reviewed: Jul. 12, 2011
I love cherry season. I used bing cherries and the jam was so good. I cut the cherries in half, removed the seeds then cut the halves again. I wanted the cherry pieces large enough to see. Oh, by the way, do as I didn't and wear gloves to pit the cherries, I do believe my finges will forever be stained with the cherries, but it's cherries, and well worth the red fingers. I have a large canning funnel which I use when putting the food into jars to help keep the rims of the jars clean, which is very important, as Pepper stated. The jam was excellent; the flavor is very definitely cherry and the color is beautiful.
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38 users found this review helpful

Green Bean Potato Bake

Reviewed: Jul. 13, 2011
This is nice. Made me think of when I was a kid and my mom made creamed potatoes with green beans. A great dish and a trip down memory lane all in one great recipe. About half way through the baking time I added a crunchy topping of Grated Parmesan Cheese mixed with Panko bread crumbs to add another texture and 'cause I like toasted bread crumbs baked on casseroles. I will definitely add this one to my "Tried & True" list.
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7 users found this review helpful

Hearty Beef Vegetable Soup in Sour Dough Bread Bowls

Reviewed: Sep. 17, 2011
Yep, this soup certainly earned its name...Awesome. I made the soup pretty close to how Michele stated, except I wanted a more hearty flavor. I am a pushover for beef stew and beef soups. I increased the amount of onion and used one the size of a softball, up'ed the garlic to 1 TBS minced, and I, being a chicken when it comes to hot food, had to back off the horseradish and hot sauce. When I cooked the ground meat, I used turkey and tried to keep it in small chunks. For the water, I added beef broth; using water just wastes so much flavor potential, up'ed the carrots to about 4 peeled and medium diced, 1 cup rough chopped celery, I didn't do all the corn, and added 2 good sized bay leaves. I served the soup in Sour Dough Bread Bowls from San Francisco. I also had a round loaf of San Francisco Sour Dough Bread because I figured if anyone wanted crusty bread with their soup, they would have to eat their bowl and then what would we do for seconds. I am pulling out recipes for the chilly weather coming up and this one is certainly going to be in the repertoire. The soup is quite good and inexpensive to make which always helps. Next time I make the soup I am going to try adding some extra herbs. Depending on how you are going to serve the soup, sometimes you want a thick soup and sometimes you want a soup with more liquid. Just add more water or broth for a less thick soup. Spmetimes you just want more broth for dunking your crusty bread. Very enjoyable.
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5 users found this review helpful

BBQ Chicken Crescents

Reviewed: Oct. 29, 2011
The Chicken Crescent was very good. I served this and a some other Pillsbury Crescent dishes and everyone really enjoyed them. They are easy and starting with a Crescent roll it's a pretty sure bet it's going to be good.
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6 users found this review helpful

California Crescent Sandwiches

Reviewed: Oct. 29, 2011
I couldn't fins the Pillsbury Crescent Recipe Creations so we used the crescents securing the edges. These are awesome. Everyone loves a crescent and they make the sandwich so tneder and add greately to the flavor. Tp us s sandwich isn't just stuff held together by bread, but an adventure. You have to consider the bread, the filling, cheese, condiments and naything else is so very important and using the crescent is a wonderful beginning. I will certainly make these again and plan to really do some serious experimenting to use the cresecent "bread" with different fillings.
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6 users found this review helpful

Beef and Bean Crescent Burritos

Reviewed: Oct. 29, 2011
Everyone really enjoyed these burritos. Just love the flaky ness of the crescent roll. Gives the burrito a whole new look and taste. Gonna' have some fun thinking of other fillings for the Crescent wraps. Love em'.
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8 users found this review helpful

Zesty Italian Crescent Casserole

Reviewed: Oct. 29, 2011
We used a 9 x 13 baking dish. My only problem with this is I want to find a way to put a crust on the bottom. I think adding a bottom crust would be awesome. We kind of jazzed up the meat mixture using: Italian suasage, sliced black olives, chopped pepperoni, a good amount of Italian seasonings and more onion. It was wonderful and if you let your imagination run amuk, the possibilities are endless. I think it would taste great with a Mexican flavor. We will centainly prepare this again and do some serious thinking about alternative ingredients. Someone said it is such a great basic recipe just begging for jazzing up. Great!!
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9 users found this review helpful

Campbell's® Healthy Request® Green Bean Casserole

Reviewed: Nov. 27, 2011
We nade the healthy version of Green Bean Casserole and was pleasantly surprised at how much like the original. I did use frozen beans instead of fresh and had no problem getting them done. The family wondered why I went so light on the onions so next time, I will add a few more. This is quite good. I will make this from now on instead of the original.
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6 users found this review helpful

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