Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (10002324)

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Salsa Chicken

Reviewed: Dec. 15, 2014
Everyone in my house really enjoyed this dinner. I put a little extra hot sauce & jalapenos on my husband's portion but kept the rest mild for myself and the kids. I served it over Spanish rice and with some broccoli.I will definitely make this again.
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Good for You Greek Salad

Reviewed: Jul. 24, 2014
This was very good, even my 6 yr old son loved it! Next time I make it I will definitely salt & drain the cucumbers 1st. It got very watery after a few hours in the fridge. A tip I used with a different cucumber recipe was to line a bowl w/paper towels, add the cut up cucumbers and lightly salt them and put them back in the fridge until you need to use them. Just remove the wet paper towels and make your salad in the same bowl. Next time I make this I will try the Absolutely fabulous Greek/House Dressing form this website. That dressing is amazing and would go with this so nicely!
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Tangy Cucumber and Avocado Salad

Reviewed: Jul. 24, 2014
This was a refreshing and filling salad. I cut everything in half since I was making it just for me. I took other reviewers' advice and cut up the cucumbers, placed them in a paper-towel lined bowl (I used the same bowl I planned to eat the salad out of) and I salted the cucumbers and let them sit overnight to drain in the fridge. I'm glad I did that, the paper towels were saturated in the morning! When leaving for work I put everything in the bowl except for the lemon, lime & avocado. I added them approx. 45 minutes before I planned to eat my lunch in the office. I had some grape tomatoes with me so I added them right before I ate the salad too. Very good! I will make this again!!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 24, 2014
I love this dressing! I clicked on "change servings" and dropped it from the recipes original 120 servings to 4 servings. That was enough dressing to last a few salads for me. I kept it in an airtight container on the counter for the week. Don't refrigerate it, the oil will harden. I am going to buy a better quality red wine vinegar for the next time I make it (I used generic and I could tell it would be better with a good brand). I plan to make this my go-to dressing for salads. Thanks for sharing!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jun. 30, 2014
This is always a big hit at parties! I have made this several times and have followed the recipe exactly. I now reduce the brown sugar by half because I use Sweet Baby Ray's BBQ Sauce and its already sweet. I also now use a mix of breast & boneless thighs. The last time I made this was for a BBQ so I prepared it in the crock pot the day before, shredded the meat (be careful not to over-shred or your meat will look like mush), then put it in a foil pan overnight with a little extra sauce on top. At the BBQ we just heated the pan on the grill for a little while and it was ready to eat. I put mini-rolls out next to the pan of meat so everyone could have a mini-sandwich and save room for all the other BBQ food at the party.
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Old Fashioned Mac and Cheese

Reviewed: Dec. 3, 2012
I made this over the weekend for my son's birthday party and it was excellent! It was the 1st tray of food that was emptied at the party. Everyone loved it. I doubled the recipe & left out the onions since I had a lot of kids and some don't like onions. I made it the night before the party and the day of I put it in the oven to bake then left it over a sterno during the party. I will be making this again for my family & for every party we have from now on. One thing I did different was I melted the velveeta into the milk mixture and I added extra milk (about 3/4 cup more). Since I was letting it sit overnight I knew the pasta would suck up a lot of the liquid so adding extra milk helped it from drying out the next day when it was reheated. If I make it to be served the same day I will not add extra milk. This is a keeper for sure! Thank you for the wonderful recipe!
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Peppered Shrimp Alfredo

Reviewed: Nov. 14, 2012
This was excellent! I used frozed mixed veggies & 2% milk (instead of cream). I will make this again! It would be great with chicken too.
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Iced Pumpkin Cookies

Reviewed: Oct. 16, 2012
My son & I made these cookies and followed the recipe exactly minus the ground cloves (I didn't have any). We had so much fun making these and my son loved icing the cookies. You do need to flatten them out a little, they keep the shape of however they land on the cookie sheet prior to baking. I just put a little water on my finger tips & smothed them out a little. The dough is very sticky! We will be making these again.
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World's Best Lasagna

Reviewed: Oct. 10, 2012
This is my go to lasagna recipe. I have made it several times over the past 2 or 3 years (I don't even look at a recipe anymore, it's all in my memory). I have made it as the recipe states & with others' suggestions. I recently found a recipe for a meat sauce on this site that I prefer so I make a double batch on a Sunday and freeze it for other recipes such as this one (I have also used jar sauce with some ground beef when I'm short on time, it still turns out fabulous!). I put all my noodles in a pan with hot tap water while I assemble all of the other ingredients. This is the best trick ever! I add a bit of nutmeg to my ricotta, this gives it such a nice flavor. I layer sauce, noodles, ricotta, shredded mozzarella cheese, sauce, noodles, ricotta, mozz cheese, sauce, noodles, sauce, grated parmesean & fresh mozzarella on top. I put the ricotta mixture into a large ziplock bag, snip off a corner, and squeeze the mixture over the noodles. It's easier then trying to spread it with a spatula. I make 2 trays and freeze one for another time. Make sure you spray the foil with cooking spray so it doesn't stick to your mozz before its time to remove the foil & brown the cheese. I have had so many rave reviews about my lasagna! This one is a keeper for sure!
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Creamy Chicken and Wild Rice Soup

Reviewed: Sep. 24, 2012
I made this soup yesterday and it was amazing! I used 1% Milk instead of heavy cream and it was still super creamy. I also added carrots, onion & celery after I softened them up in a little butter on the stove. Next time I will reduce the amount of flour to 1/2 cup. I ended up having to add more broth & water because the soup was getting too thick. My husband & 4 year old loved it! I served it with buttermilk buiscuits for dipping. I will be making this again!
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Chicken Pot Pie IX

Reviewed: Aug. 10, 2012
This was so good!!! I doubled the sauce so it would stay creamy. I used 1% milk and low fat butter and it was still amazing! You don't want the sauce too thick before you bake it in the shells bacause it stiffens up a bit while baking. I made the filling a few nights before then the night I was serving it I pre-baked the bottom shell for 7 minutes on 375, I microwaved the filling for 8 minutes then added it to the bottom shell, covered it with the top shell with slits in it, brushed some egg scrambled with a little water on the top and I baked it for 40 minutes at 375. I took a little of the extra pie dough & made my son's initials on the top of the pie. He thought it was so cool. After about 20 minutes I had to cover the edges of the crust with foil to prevent them from burning. I will make this again! Next time I'll make 2 and freeze one.
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Laura's Quick Slow Cooker Turkey Chili

Reviewed: Jan. 24, 2012
Very good chili! I don't even miss the ground beef! I did as some other reviewers suggested and I put in 1 can of tomato soup and 2 cans of diced tomatoes. I did not have any allspice but it still tastes great! I do think next time I will cut the red pepper flakes back a bit. I put the finished product into small, lunch sized containers. I froze a few so whenever I don't have time to make lunch, I'll just grab a chili on my way out the door.
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Smothered Green Beans

Reviewed: Dec. 21, 2011
This is very tastey & easy to make! When I'm short on time I brown chopped canadian bacon w/onions and add a bag of microwave steamed green beans. Toss to coat & it's ready to serve! My husband & my 4 year old love these green beans!!
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Jalapeno Popper Spread

Reviewed: Dec. 1, 2011
I have made this dip several times now & it is a hit every time! I double the Jalepenos & top it with shredded parm mixed with bread crumbs. I bake it at 350 for 25 minutes, until the top is golden brown. Serve with toasted french bread & Tostido Scoops. Its amazing!!
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Bada Bing Pork Chops

Reviewed: Aug. 14, 2011
I marinated my pork chops overnight & put them on the grill. The sauce for this recipe is amazing!! I got tons of compliments & my 3 year old said they were the best pork chops ever! I did leave out the lime juice since I didn't have any on hand but everything else I left as written.
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Orzo with Parmesan and Basil

Reviewed: Aug. 9, 2011
Amazing! I will be making this again & again! I did need a little more liquid to finish cooking the orzo. I added diced up cooked chicken to make this a quick easy meal to have when I get home late from work.
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Juiciest Hamburgers Ever

Reviewed: Jul. 28, 2011
I love these burgers! I have been making them all summer & everyone always compliments me on how juicey they are! I use milk and I add a TBSP of Emeril's Burger Bam Seasoning. To switch it up I've added sauteed onions to a batch & diced up jalepenos to another batch. I double the recipe then wrap each burger in press & seal then put them in a freezer bag. Whenever we feel like having a burger, they are ready to go right from the freezer! I am so happy I didn't have to spend the money for a box of burgers that turn into hockey pucks on the grill. These are juicey every time! :-)
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Colleen's Slow Cooker Jambalaya

Reviewed: Mar. 8, 2011
This recipe is great! I followed the recipe exactly and it turned out perfectly. It is a bit soupy but I used some of the excess liquid to make my rice (I used a mix of the jambalaya liquid & chicken stock to make a flavorful rice). I served the Jambalaya over the rice and then stored the leftover Jambalaya & rice together in a container. The rice absorbs some of the excess liquid so when you reheat it, it tastes great & the rice is moist. My husband swears it was better the second day. I will definetly make this again. I think the only thing I will add is some garlic. The rest is perfection!
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Meatball Nirvana

Reviewed: Oct. 20, 2010
These turned out great! My husband & 3 year old LOVED these! I omitted the red pepper flakes & I didn't have any bread crumbs on hand so I made my own by toasting up some stale bread w/ EVOO and then crumbling them into the mix. I also grated the onion so it wasn't in any big chunks in the meatballs. I tuned them half way through baking then I put them in my sauce to simmer for a little while. They were great reheated in meatballs subs the next day too! This recipe is a keeper!!!
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Beer Butt Chicken

Reviewed: Jul. 12, 2010
This was amazing! I brought it to a friend's house for the 4th of July and it was eaten up even before ribs that someone else brought! I rubbed some of the butter mixture all over the chicken & under the skin then let it sit overnight in the fridge. I didn't want to use up all the propane on the grill so I cooked it in the oven for an hour and 15 minutes on 325 then I put it on the grill for another 15 minutes to crisp up the skin. To serve it I cut it up & poured all the juices from the bottom of the roasting pan all over the chicken. I will make this again. My husband told me that he has been dreaming about this chicken since I made it!
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