• Joined April, 2006
  • Intermediate Home Cook
  • 0 medals this month
  • 72 medals lifetime

My Most Recent Ratings

Jellied Cranberry Sauce

Jellied Cranberry Sauce

I made this again for Thanksgiving. It set up beautifully as it has every year; I am wondering if some that are saying it's "pourable" have made sure to refrigerate the sauce after cooking? Straight out of the pot, it will seem pourable; but after chilling, it sets up as it should. That's the only thing I can think of at the moment that could cause consistency issues for those having them. It doesn't need a longer cooking time; I followed the cooking time exactly earlier this evening just to make sure. I've never added gelatin, either. My only suggestion for those of you that have had trouble with geting the sauce to set up, is to try chilling it, the longer the better. (I chilled the sauce for 4 hours.) This is also a recipe that can be done in advance with good results. Thank you for the reviews, everyone, happy cooking, and Happy Holidays! — catgurrl 11/23/2012
20-Minute Chicken Parmesan

20-Minute Chicken Parmesan

@hollirussell: I am very happy you liked it, thank you for the great review... I think I will try your addition of Parmesan cheese in with the bread crumbs (great idea!) and I also like the idea of using pre-sliced chicken breasts (nice time-saver trick!). Thank you again... and happy cooking! :) — catgurrl 3/15/2012
Jellied Cranberry Sauce

Jellied Cranberry Sauce

@ talmalee Thank you so much! I'm very glad you enjoyed it! :) Also, thank you for confirming that this recipe set up as well as it did for me. Happy Cooking and Happy Holidays :) — catgurrl 12/21/2011
Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

@ Cydcej: I am not sure, but I would guess that the cooking time should be reduced. I wish I could give you more help, but I have never tried these as minis, though it sounds like a wonderfully cute idea! I will look around to see if I can find any answers to your question. Good luck, and happy cooking :o) — catgurrl 11/24/2011
Snickerdoodles

Snickerdoodles

@ Hayyum121: Yes, I did the writing, baking, and took the photo of the recipe, to answer your question. I hope you enjoyed them! :) — catgurrl 11/17/2011
Jellied Cranberry Sauce

Jellied Cranberry Sauce

@ BlueSchmoo: I get the feeling you have never even made this recipe and are downrating good recipes for reasons I'm not sure of; I have made this sauce every year at Thanksgiving and have *never* had it come out even close to "pourable." After trying this, most who know me ask for more and don't want to go back to trying the "stuff in the can." Perhaps you did something wrong? No one is immune to mistakes, I've done it myself with recipes that would otherwise have turned out really well. I need to say, from my personal experience and from those that have shared Thanksgiving with me and complimented the sauce, that this sauce sets up beautifully and also makes a wonderful addition to any Thanksgiving dinner. * This recipe comes from a top-rated chef, which is where I got the recipe, and it has never failed me. — catgurrl 11/16/2011
Cooks Illustrated Meat Balls and Spaghetti

Cooks Illustrated Meat Balls and Spaghetti

I made this tonight -- it was excellent.... Great recipe! Thank you to whomever posted it. I didn't have any problems at all with the meatballs and followed the recipe exactly. Not sure what the problem was with the previous poster who complained about them. They were perfect. The only difference I made was to refrigerate them for about 30 minutes while I got ready to cook. I served with cheesy garlic bread and a salad. I did submit a picture, but my camera is broken, so apologies for the bad photo quality. This was delicious and is definitely going into my favorites! 3/27/2011
Fish Tacos

Fish Tacos

@bstraughan Habanero is a great addition! For future reference, I have posted a habanero salsa that complements this dish wonderfully, especially for those of us who love to spice things up! Happy Cooking... — catgurrl 3/19/2011
Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

April, the flaked coconut sounds like a wonderful addition to the batter - I will have to try! Thanks, and I'm glad you enjoyed them! — catgurrl 3/12/2011
Banana Spice Bread

Banana Spice Bread

Yes, 50 minutes is most likely the ideal baking time for this bread, judging from both my experience with this recipe and others who have tried it. It is a wonderful banana bread. As one reviewer suggested, using very, very ripe bananas is best (thank you, pnjwood!). It's a very good idea to watch the bread closely at the end if you are worried about overbaking, or test with a toothpick (as the recipe suggests) at the 50-minute mark. All ovens are different, and that's why the recipe suggests 50 to 60 minutes. — catgurrl 3/12/2011
Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

These are delicious, yet easy to make. Kids and adults alike love them. The tart centers will "sink" after removing them from the oven, but they are supposed to, and they hold the cherry (or other fruit) filling better that way. These tarts are best after they've had time to chill, and they also will hold well in the refrigerator for a day or two. [I posted this recipe.] — catgurrl 2/14/2011
Shrimp Sauce Piquant

Shrimp Sauce Piquant

Delish! We regularly make sauce piquante and love the spiciness in this dish. Our guest (who had never tried sauce piquant) loved it as well. Thank you! 8/4/2010
Blackberry Jam

Blackberry Jam

Psyche 1571: The sugar in the recipe is a MUST, as it retards spoilage, and hence, prevents illness. Feel free to use less sugar in this recipe if you are dieting, but to do so would be to risk your health and the health of any one else who tries the jam. This recipe was from a highly reputable source, and calls for the precise amount of sugar to prevent spoilage of the final product. One thing a person should not experiment with in the kitchen is the proportion of sugar in jams, jellies and preserves unless they know what they are doing. If you are dieting and/or wish to make low-sugar jams or preserves, there are pectins made specifically for that purpose, and you can easily find them at any major supermarket chain. Good luck, and please do not reduce sugar in any jam recipe unless you have consulted the proper book (such as Ball), or unless you are using a low-sugar pectin. To do so is to jeopardize your own health and that of those around you. — catgurrl 9/5/2009
Raised Doughnuts

Raised Doughnuts

This recipe worked out really well. The only change I would make in the future when making these again is to double the amount of glaze the recipe calls for, as I barely had enough to glaze all of the doughnuts. I fried the doughnuts in peanut oil (recommended by me, but not specified in the recipe itself). Make sure your oil stays at 375 degrees, it is very important to the final result that the oil temperature remains stable at 375 degrees, and it will cool if you crowd the fryer, so make sure you fry only a couple at a time, depending on the size of your pan or fryer. (I used an electric fryer and would recommend it for keeping the temperature steady.) The size of doughnut cutter was not specified in the recipe: I used a 2 3/4-inch cutter with good results. [I posted this recipe.] — catgurrl 2/25/2008
Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

— catgurrl 1/13/2008
Peanut Butter Cookies

Peanut Butter Cookies

These cookies are outstanding! I was actually looking to recreate the peanut butter cookie from my childhood, and this recipe ended up exceeding my expectations by far. Everyone in my family agrees that it's the best peanut butter cookie they've ever had. Thank you! It's a keeper and a new favorite for our family. — sgrishka 12/22/2007
Banana Spice Bread

Banana Spice Bread

This took exactly 50 minutes in my oven. This bread has great flavor. Use very, very ripe bananas for best results. [I posted this recipe.] — catgurrl 1/25/2007
Italian Meatloaf

Italian Meatloaf

Everyone enjoyed this, but most importantly, my son (who was not previously a meatloaf fan) gave this one 5 stars and told me that when I make meatloaf again, it should be this one. So that alone earns five stars in my book :o) [I posted this recipe.] — catgurrl 1/24/2007
Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

I made these again as a Christmas Eve treat. It's amazing how quickly and easily they come together - yet they are impressive, too. — catgurrl 12/25/2006
Rib Roast with Madeira Gravy

Rib Roast with Madeira Gravy

[I posted this recipe.] — catgurrl 12/25/2006

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For your Jellied Cranbery Sauce, you dont have to use Knox gelatin? I want to put it in a small mold...Thanks, Stephanie

5 years ago    steffie0128

How does this recipe taste with regular mayo and regular sour cream?

6 years ago    OU_Sooners1

Thank you for both the medal and the very gracious comments you gave me and my Peanut Butter Cookie recipe. By the way...your Butter Pecan Pie was a hit again this year and received raves from my family on Thanksgiving. I also just finished baking another one for tomorrows Christmas Eve dinner.

6 years ago    sgrishka

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