KRANEY Recipe Reviews (Pg. 1) - Allrecipes.com (1042978)

Spaghetti Pie II

Reviewed: May 21, 2012

This was great! I used whole wheat spaghetti, no butter, and lowfat mozzarella to make it more healthy. I also used Italian-seasoned diced tomatoes to add more flavor. The only thing I would do differently next time is to omit the sugar (didn't need the sweetness - just a personal preference), and add some salt to the spaghetti (maybe 1/4 tsp?) when mixing in the eggs and parmesan because the salt I left out made it need some. Thanks for the recipe!

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Buttermilk Mango-Berry Crumb Cake

Reviewed: May 21, 2012

I liked this, but it was quite 'wet' inside, although very done. My mango was a bit dry, so I sprinkled it with a tsp. of sugar to make the juices come out - maybe that is what made the cake so wet? Note that it wasn't easy to evenly distribute the crumb topping, but it spread all over during baking, so don't worry about 'blobbing' it on. 1/2 tsp. nutmeg seemed like a lot (that spice is strong!), but I added it anyway, and was glad I did! Thanks for the recipe!

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Stuffed Peppers My Way

Reviewed: May 17, 2012

I thought this was outstanding(!), and not bland at all as others noted. I spritzed my peppers with olive oil before roasting, as someone else suggested, and roasted only 15 minutes (would have been extremely mushy otherwise!). I used only 1/2 tsp. salt (1 tsp. sounded like a lot!), and was SO glad I cut down the amount. I used 1/8 tsp. pepper. I didn't need to put them back in the oven because simply stirring it all together melted the cheese. Note that you could use regular rice instead of Arborio - there wasn't much difference. Thanks so much for the recipe!

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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: May 15, 2012

This was the best pork tenderloin recipe I've ever tried, and I have made TONS. The sauce was amazing, and went perfectly with the rub on the pork. After reading another review, I was worried that the rub would be too spicy - it was not at all, even without the sauce! Instead of grilling, I made the pork in the oven (uncovered, in a roasting pan): 15 minutes at 475, then 30 minutes at 375. Be sure and let the pork rest about 10 minutes before slicing, as that is what makes the juices evenly distribute and not dry the pork out. Thanks so much for the recipe!

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Salad Nicoise

Reviewed: May 11, 2012

This was fantastic! I added an extra Tbl. of capers, and left off the onion and anchovy filets, just as a personal preference. I couldn't find a lemon vinaigrette on this site, so I used another one I found, and it ended up being perfect!: 1/8 cup fresh lemon juice + 1/2 cup extra virgin olive oil + 1/2 tsp. Dijon mustard + 1 clove garlic, minced + 1/2 tsp. kosher salt + 1/8 tsp. fresh ground pepper. Thanks so much for the recipe!

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Easy Strawberry Lemonade

Reviewed: May 7, 2012

This was great, and a big hit with kids! Thanks for the recipe!

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Salmon Cakes II

Reviewed: May 2, 2012

Very good! I think canned salmon is a little fishy tasting, so serving this in a bun (with "Mustard Cream Sauce from this site) would make it less noticeable. I followed other reviews and used crackers instead of bread crumbs, and 2 eggs. I didn't think the onion would get fully cooked (I'm picky about that!), so I sauteed mine in 1/2 Tbl. butter before adding it to the mixture, and would definitely do that again! I didn't dust the salmon cakes with anything - they were just fine without it. I also left out the cheese, as I just didn't think it went well (sorry!). I baked mine for 18 minutes at 375. Thanks for the recipe!

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Curried Coconut Chicken

Reviewed: Apr. 30, 2012

What amazing flavor this dish had! It tasted just like the version I get at a nearby Thai restaurant, which is what I was looking for. Instead of chunks of chicken, I just thinly sliced 3 chicken breasts. I cut down on the fat a bit and used only 1 Tbl. oil. Instead of thinly sliced onions, I chopped them to make the sauce thicker. I thought 2 Tbl. curry sounded like a lot, but I added it as written, and was so glad I did! I forgot to season the breasts with salt and pepper at the beginning, so I just added 1 tsp. salt and 1/2 tsp. pepper while simmering. After reading other reviews, I cut the sugar in half, and was very glad I did! I ended up adding another 1/2 tsp. salt at the end. You might want to add some crushed red pepper while the sauce is simmering, if you want to give it some spice. I served this dish over basmati rice, and spooned some sauce on top of fresh steamed broccoli. Thanks so much for the recipe!

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Spicy Bok Choy Slaw

Reviewed: Apr. 25, 2012

Sorry, I didn't much care for this recipe, but I must admit that I didn't add as many peppers as stated (I admit it - I didn't add any cherry peppers, and only 1 jalapeno). As written, it was just way too spicy for me, but I love bok choy, so I decided to try the recipe anyway, thinking it would still be good. It turned out extremely vinegary and bitter. I'm sure it is great as written though.

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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Apr. 24, 2012

I thought this was great, but I did make some adjustments. I added 1 Tbl. minced fresh ginger with the garlic, which was key to the authentic flavor. I used 1 pkg. thin strips of beef instead of ground beef, as others suggested. I used a bag of chopped cabbage as a timesaver (would definitely do that again!). Next time I will marinate the beef overnight in some oil and soy sauce to make it more tender (it was still tough even thought it was wafer-thin, and I didn't over cook it). Just as a personal preference, I will double the sauce. Thanks for the recipe!

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Peanut Butter Vegetable Chicken Soup

Reviewed: Apr. 16, 2012

Awesome! I must admit, I was skeptical about the peanut butter, but you must try it! I doubled all the vegetables, and the result was a very thick & hearty soup! I also used a rotisserie chicken, and added it to the very end, as it doesn't need to cook. I've never heard of a soup recipe not starting with oil and the onion, so I tweaked it: I heated 1 1/2 Tbl. olive oil, and added the celery, onion, bell pepper, and garlic, sauteeing until all were soft. I then followed the rest of the steps (as a timesaver, I used a can of *diced* tomatoes instead of whole). Note that using reduced fat peanut butter is just fine! I added 1/2 tsp. salt + 1/2 tsp. pepper at the end, and would use those measurements again. Thanks so much for the recipe!

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Feb. 18, 2012

This was amazing! I cheated and didn't do the whole garlic cloves, just added minced garlic to the cavity. Be sure and chop the rosemary up some before adding it. I didn't have cranberries on hand, so I didn't add them - having just apricots was still fabulous! I used cherry preserves instead of apple jelly (not a big apple jelly fan). I served this with broccoli-cheese-rice casserole and steamed spinach. Wow! Thanks for the recipe!

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My Crab Cakes

Reviewed: Feb. 18, 2012

I had to tweak this quite a bit (and make these twice), but I think I like what I ended up with. I used only 1 tsp. oil to sautee the green onions in, 3 cans crabmeat (otherwise, I wouldn't have ended up with many crab cakes), 2 eggs, 2 Tbl. mayonnaise, 1 tsp. *fresh* garlic, 1/2 tsp. Old Bay, 1/4 tsp salt (canned crab usually has salt in it), 1/2 tsp. pepper, pinch of cayenne (I don't like things spicy), plus I added 1/2 Tbl. olive oil to the mixture to make it more flavorful and moist. I served them with "Mustard Cream Sauce" from this site. Thanks for the recipe!

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Hot Fudge Ice Cream Bar Dessert

Reviewed: Feb. 18, 2012

This was good, but extremely rich! I think I would have preferred chopped toffee bits instead of peanuts, however, so I'll do that next time. I did follow other reviews and put the chocolate-peanut butter mixture before the whipped cream, and would definitely do that again! Be sure and let the individual servings thaw about 5 minutes before serving, otherwise, it's just too frozen to enjoy all the flavors. Thanks for the recipe!

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Chicken and Gnocchi Soup

Reviewed: Feb. 8, 2012

This was fabulous! I used more veggies and added an extra can of chicken broth (3 total), then followed others' advice about not thickening with cornstarch. Big mistake, but totally my fault for adding more broth! Next time, I will thicken with cornstarch if I add more broth, and I bet it will be perfect! Thanks for the recipe!

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Best-Ever Meatloaf

Reviewed: Feb. 8, 2012

This was awesome, and I mistakenly used regular tomato soup instead of low sodium. I wish I had used 2 eggs as another person suggested because it did need a little more 'binding' material. I omitted the water, and just used the entire can of soup, then spread ketchup on the top after baking. This was so easy & fast compared to my standard one in which I have to cut and saute' onions and bell pepper. Thanks for the recipe!

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S.O.P.P.

Reviewed: Feb. 3, 2012

This was great, and so easy! I used 2 russet potatoes, sliced thin. I browned the potatoes and onions for about 5 minutes before adding the bell peppers (so that the peppers didn't turn to mush), then added pre-cooked lean Jennie-O brand turkey sausage, sliced, and heated until warm. Thanks for the recipe!

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Chicken In Basil Cream

Reviewed: Jan. 30, 2012

This was great! I used 5 chicken breasts, as this is what came in the package I bought. I pounded them a little thinner, which is key to making them tender. I doubled the milk & bread crumbs since I had more chicken than called for (skim milk works fine, by the way). I doubled the sauce (used half-and-half instead of whipping cream to cut down on the fat) as suggested by others, and was glad I did! I left off the pimentos, just as a personal preference. Thanks for the recipe!

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Chicken Wild Rice Soup I

Reviewed: Jan. 15, 2012

This was one of the best soups I have EVER had!! I made 2 servings of rice in my rice cooker & added it at the very end. I doubled the celery & carrots, used only 1/2 cup flour (3/4 sounded like a lot, and 1/2 cup was perfect), used a rotisserie chicken off the bone), 3 cans chicken broth, 1 tsp. salt and 1 tsp. curry powder (KEY!), and I simmered it only 30 minutes. Wow! Thanks for the recipe!

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