KrisMarie Recipe Reviews (Pg. 1) - Allrecipes.com (13982598)

Hungarian Pork Chops

Reviewed: Jun. 8, 2011

Very tasty! I added a T of cornstarch mixed w water to thicken at the end. I used bone in chops to avoid getting dry.

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3 users found this review helpful

Beer-Baked Irish Beef

Reviewed: Jun. 8, 2011

Delicious stew! Made it for St. Patrick's with the Amazingly Easy Irish Soda Bread recipe from this site. I love anything in the slow cooker - the beer was tasty and the perfect seasoning.

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7 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Jun. 8, 2011

Perfect recipe and consistency! Compared to another recipe my sister made, this was the clear winner. Should be eaten right away - chewy the next day.

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1 user found this review helpful

Sweet Restaurant Slaw

Reviewed: Jun. 8, 2011

Perfect homemade coleslaw! I don't ever think twice about take out coleslaw, but this was so tasty!

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3 users found this review helpful

Great method! I used BBQ instead of ketchup and chili sauce, although I did add the other ingredients. Meat was falling off the bone and tender! Next time I might cut them up first, because it all just comes off when you try to cut them. Then I'll cook them on high for 4 hours instead of low for 8. Although it was delicious, I kinda wanted to eat the meat on the ribs.

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4 users found this review helpful

Fresh Broccoli Salad

Reviewed: Jun. 8, 2011

This was wonderful and delicious! I added more mayo because it seemed like not enough liquid, but after sitting overnight I wished I didn't! It makes it's own liquid. I waited to put the bacon in till right before serving so it wouldn't get soggy.

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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jun. 8, 2011

Great recipe! Just follow it exactly, don't change it like all these people said. I even forgot to put the chips into the batter, and still yummy and super moist! The outside didn't get burned on mine, and was perfectly done after 45 minutes. I added a Duncan Hines vanilla glaze (in a bottle) to the top, and some mini chocolate chips. Going to try a red velvet version this weekend and put cream cheese frosting on it! UPDATE: made with red velvet cake mix, vanilla pudding (no choc chips) and a cream cheese frosting. TO DIE FOR. This is my forever cake recipe now! Thank you!

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4 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jan. 26, 2011

Although I like buffalo sauce, I must be a wimp because this was too spicy for me. I bought Franks Red Hot buffalo wing sauce and used the whole bottle since it was 12 oz. I also accidentally used a whole packet of ranch and it was totally fine. Also, when it was done cooking, I took out the sauce with the chicken and spooned some back in so it wouldn't be sopping. It would have been swimming in sauce if I hadn't done that. Think I used about a pound of chicken, maybe a little more. You can put the breasts in the crockpot frozen to save time - I cooked on low for 8 hours and chicken was not dry. I know they warn against using frozen meat in the crock pot but I've always done it and always been fine so I'm taking my chances.

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5 users found this review helpful

Acorn Squash Soup

Reviewed: Oct. 25, 2010

This soup was sooo delicious. I made exactly as directed except with fat free evap milk and you would never know the difference. High recommended, flavorful and the spices were just right! 3 cups of squash was 1 acorn/danish squash for me. Cut in half, scoop out the seeds and microwave face down on a plate for 15 minutes. Then you can basically peel the skin off (easier than scooping the squash out because the skin is so soft).

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6 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Aug. 18, 2010

This is fantastic! Personally, I prefer my fish sauteed instead of baked (I use butter spray to keep it low fat). However, cajun seasoning plus that sauce is to die for! I also use low fat mayo and sour cream - tastes perfectly normal to me. My boyfriend wants this every week now. Thanks so much for this serious keeper!

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2 users found this review helpful

Thai Red Chicken Curry

Reviewed: Jul. 21, 2010

By no means was this bad, it was actually very good. For some reason though, it did lack the flavor you usually get with restaurant Thai curry. I think the amount of curry paste you use depends on the brand. I bought some paste from my grocery store, it was one of those major brands that sells tons of packaged thai foods, etc. I put in one T and literally, there was no heat at all. I put in another T just for flavor, but still no heat. Guess my brand was mild. I don't like it hot, just a little bit of spice but mostly flavor. Next time, I'll add fish sauce and brown sugar. Perhaps another can of coconut milk as well to make it more saucy for the rice.

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2 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Apr. 30, 2010

This was definitely a tasty way to make healthy chicken breasts. The only reason I'm giving it four stars is because it didn't have the wow factor. I used dijon, and only had to bake for 25 min (small chicken breasts). I didn't turn them over. If I make this again, I will brush the sauce on the chicken instead of pouring. It's pretty thin and most of it just baked onto the pan. I would brush the chicken a few times during baking to really get that flavor in there.

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2 users found this review helpful

Peking Pork Chops

Reviewed: Feb. 24, 2010

These chops had great flavor, but I think the recipe would benefit from thickening the sauce a little. Next time I make these, I will add a T of cornstarch mixed with some water to the sauce. That would help. Otherwise, I just browned them first with cooking spray because I prefer pork chops browned. They definitely have to be cooked for a minimum of 4 hours - I did 3 on low and they still weren't crock-pot tender.

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2 users found this review helpful

Easy Meatloaf

Reviewed: Jan. 28, 2010

This was REALLY moist!! The only reason I'm giving it 4 stars is because it was almost too moist! I baked it for an hour and 15 minutes and the meat was cooked through but it was so moist the pieces fell apart as I cut them! Don't know what to do different, maybe bake it another 15-30 min? Anyway, highly recommended anyway! I did as the others said and sauteed the onion with 1t of garlic and added 1T of worchestershire. yum!

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3 users found this review helpful

Feta Chicken

Reviewed: Jan. 25, 2010

Great recipe! I added some diced roasted red peppers. Next time I'll try olives. I also just put salt, pepper and italian herbs on the inside of the chicken. Sprinkle the bread crumbs on the top of the breasts - don't bother with the bottom as they just get soggy. I sprayed with cooking spray to get a little crispiness and broiled for a minute or two at the end to brown the bread crumbs. Fabulous, easy and great use of feta!

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6 users found this review helpful

Mexican Zucchini Cheese Soup

Reviewed: Jan. 10, 2010

This is fabulous healthy soup! I actually used one largish yellow squash, one largish zucchini, and one small bag of butternut squash. I also subbed 2% velveeta to save calories. Also, I ended up using 2 full cartons of chicken broth in this. I think it's best to just add the amount of broth you like and keep the other ingredient levels the same. It would have been a stew without the extra broth I added... maybe my veggies were bigger? I also added 2 heaping T of cornstarch mixed with water before adding the cheese - next time I will add even more cornstarch. It seems like a cream soup but no one can tell it's just broth, low fat cheese and cornstarch! love it!

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1 user found this review helpful

Garlic Chicken

Reviewed: Dec. 30, 2009

Flavorful and SO easy! I will make again. I try to use a little less oil though - 1 teaspoon or so per chicken breast to keep the calories and fat down. Then just spread the garlic over that and then you won't waste any. I had 6 oz chicken breasts and only needed to bake 25 min.

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1 user found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 29, 2009

Absolutely delicious, complex flavor! I think fresh ginger really makes the sauce (I'm not usually a ginger fan, but it tasted great!) and I used only 1 T of Frank's RedHot. Perfect spice amount for me - not hot but added a little kick and boosted the flavor. The sauce didn't thicken on it's own for me either (there's no thickening agent..). Many of the other reviewers suggested coating the chicken with flour, but I am watching my calories, so I just added a tablespoon of cornstarch (mixed with a bit of water first) to the pan after it had simmered for about 5 minutes. Thickened immediately and became very sticky. The boyfriend loved it and coworkers complimented the smell of the leftovers! Will be making this again for sure!

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7 users found this review helpful

My Chicken Pho Recipe

Reviewed: Dec. 16, 2009

This was very good and easier than expected. I didn't have any lemongrass, so just added lime instead. I also used more broth - about 8 cups, and next time I will add 1 T of fish sauce, instead of 2. I've heard adding hoisin sauce to pho is great, so I'll do that next time as well.

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16 users found this review helpful

Burrito Pie

Reviewed: Dec. 2, 2009

This was tasty and filling. There are so many reviews on here you just don't know what to believe. I am watching my calories constantly, so figured I would try to make it without doubling up on tortillas as others suggested. They weren't soggy at all. In fact, I only used 9 flour tortillas - three per layer. I also only used 1 lb of beef and 1 can of refried beans - also perfectly fine. I used salsa instead of taco sauce, and 2% cheddar cheese. These changes basically halved the recipe and it made 8 servings in a 9x13. Will make again!

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3 users found this review helpful