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

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Baked Lemon Chicken

Reviewed: Feb. 8, 2009
This Chicken was great. I covered my chicken with Kellogg's corn Flake Crumbs instead of the bread crumbs and I added an egg to the mixture I dipped the chicken. The lemon flavor wasn't over-powering, just enough to say, "WOW, like that lemon flavor." I also make a lemon butter sauce to be served with the chicken. This one I highly recommend.
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4 users found this review helpful

Betty Baker's Strawberry Salsa

Reviewed: Apr. 4, 2009
Well, this certainly was different for me. I have never made a sweet salsa but I found I liked this one with certain things. This one we served with dipping crackers and chips plus I served it with some BBQ'ed pork chops and chicken and everyone really liked it. When I plated the pork chops, I just made a trail of salsa across the chops and on to the plate and it made a very attractive presentation. I did the same way with the chicken and I also had some salsa in a dish for those who wanted more or some with dippers. Like usual, I made two batches. One exactly as written and the second one I changed slightly to accomadate personal tastes. I added less hot pepper, half the vinegar, and less mint. I can't do hot peppers so I didn't try the hot one but the ones who did said it was great. They would have never thought of mixing hot peppers with strawberries but they said it sure works. As for the toned down version, I though it was very good. It reminded me of summer and back yard BBQ's and picnics. Yes, I will prepare the Strawberry Salsa again. My family has ordered it.
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20 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

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

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

Donnasue's Cornbread Mustard Green Casserole

Reviewed: Aug. 12, 2011
Don't bother me, I'm eatin'. Really, I have a big piece of Donnasue's casserole right here and it's awesome. I am a hopeless lover of cornbread which is what caught my eye. I may have been born in California, but to Southern parents. I'm a Southerner at heart. When I was a kid mama and daddy would pick a bunch of salad fixin's from the garden. Then we'd each chop up our own salad of raw mustard greens, lettuce, green onions, radishes and tomatoes and then we topped it off with hot bacon drippings dressing. I knew, mixing cornbread and mustard greens, this had to be awesome, and it didn't fail to make me smile. Did yourself proud, Donnasue. I'm goin' after more Cornbread Casserole, Don't bother me...
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10 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Mar. 17, 2009
This is awesome. I made the cauliflower twice. The first time I followed the recipe exactly. My family said it was great. The second time I made it I added juliened red and green bell peppers, a bit of basil, thyme, and some grilling spice. Oh my goodness. it was great. My family liked it also and said both are good and both are going inot my recipe book as regulars.
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19 users found this review helpful

Real Welsh Rarebit

Reviewed: Apr. 19, 2009
Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger reviewers, not being famililar with Welsh Rarebit, don't realize it is not just a cheese sauce. it is an entree. I liked it, it reminded me of home, not so much my home, but of high school. Family liked it and we are ging to have it again. I've never had it with beer, I just used milk and some cream.
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48 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

Cabbage Fat-Burning Soup

Reviewed: Mar. 8, 2009
I am boiling the bejeezus out of a HUGE pot of Cabbage Fat-Buring Soup. All the reviews, well, maybe not all, there are 235. Let's just say the first 2 or 3. Weeellllll. The reviews I read say it has the ability to be pretty bland. NOT THIS TIME!! I put 5 tsp. minced garlic, a whole stalk thing...bunch of celery, and EVERY herb known to modern man. Well... maybe not guite that many but, everything I could get my hands on. I just tasted it, Oh MY GOOD LORD. I've died and gone to stew Heaven. I can't put the cabbage in it 'cause some of the little ones here don't have a hankerin' to eat cabbage. So, I am boiling the cabbage in another pan with some tomato sauce and onion and will put a bed of cabbage in my bowl then add the soup over that. This is gonna' be so good. I've browned some smoked sausage for those who don't need the fat burning properties. Gotta' go check my masterpiece!!
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35 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

Steak Fajitas

Reviewed: Mar. 27, 2009
Now, that was good. Thsi is my first time to have fajitas. All the rest of the family has had them plenty of times so they helped me with mine.I made the fajita strips in my new Geroge Forman Grill. I put the strips on one side and the veggies on the other side. It tool longer for the veggies to cook so I put those on first then the steak. When they were done, I slipped them off the grill onto a platter and mixed the veggies and meat. I warmed the torillas, we used whole wheet tortillas, trying to eat healthy, and added the steak and peppers and it was very good.It took me less than 5 minutes to cook everything. Boy, talk about yoyr fast-food. We will definintely have these again. Easy to prepare, great tasting, sounds like a winner to me.
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17 users found this review helpful

Mini Mushroom and Goat Cheese Tarts

Reviewed: Apr. 12, 2009
Well, this was an adventure for us. I have never had goat cheese. Just couldn't quite bring myself to use goat cheese. I used the feta. As usual, I made two batches. The first one exactly as written and a second time with some changes. The isntructions are pretty simple andwe really enjoyed them. The second time I made them I added some onion, a little garlic powder and a sprinkle of Mrs. Dash Tomato, Basil & Garlic seasoning. All said both versions were quite tasty and would like to have them again.
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21 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

Awesome Beef Vegetable Soup

Reviewed: Sep. 16, 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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35 users found this review helpful

Italian Chicken Bow Tie Pasta

Reviewed: Feb. 10, 2009
I read through the reviews and almost all sggested or added extras. So, I started with the basic here and added sauteed, mushrooms, onions, red and green bell pepper, garlic and basil. And then went on with the directions. Oh, I left out the can of tomatoes and put in a can of taomato sauce. With the additions, it was great. We will difinitely be having this one again. It is basic enough taht a whole list of extras can be added to personalize it to suit most any family.
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8 users found this review helpful

Apple, Brie, and Walnut Salad

Reviewed: Mar. 6, 2009
What a treat. And it is so pretty on the table. I have never used Brie cheese so that was an adventure. I found it very similar to cream cheese. I'm not sure I like the gooey-ness of the Brie on the salad. The rest of the salad was a sure hit with the family. It was light, not over powering and just very enjoyable. I used Blasamic Vinegrette Spritzer dressing. I made the salad a second time later in the week and with the few changes I made, it goes to the head of my recipe bos. I used fresh Mozzarella cheese slices and toasted pecans and macadamian nuts. I especially like the lightness of the dressing. This will show up at our table often and I would have no problem at all serving it to guests. I highly recommend this salad.
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18 users found this review helpful

Ultimate Chicken Sandwiches

Reviewed: May 7, 2009
These were a hit with our family. The chicken was very good and had no problem with the breading. I pounded the chicken breasts out longer than wide so we could use them on French bread rolls. The coating on the chicken seems quite verstile and I'm am considering using it for other breaded baked foods. The recipe didn't suggest any bread spreads so I offered the old stand-by of different mustards, and mayo and also Olive Aioli, oh, minus the jalapeno. That was by far my favorite. For lunch or a casual dinner, these were great. And the breading?, I'm thinking about using this idea for baked chicken fried steaks sandwich with steak sauce. These were a winner with our family.
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15 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

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

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