Sarah King Kornbrek Recipe Reviews (Pg. 4) - Allrecipes.com (10115384)

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Sarah King Kornbrek

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Laura's Quick Slow Cooker Turkey Chili

Reviewed: Jan. 20, 2015
I really liked this chili and will more likely make it again. I am not a big fan of heat or spice, so I only did about 1/8 tsp of red pepper flakes and 1 Tablespoon plus 1 teaspoon of the chili powder. For the kidney beans I used one can each of pink and pinto beans. It was what I had and I just prefer them. My only real issue is the sodium level. I would definitey opt for low-sodium canned goods. As my crock-pot is an older model and I wanted to make sure the soup was done in the 3-4 hour range I did sauté the onions in the oil, until soft, then added the ground turkey to the pan. This was good garnished with a little shredded cheddar, and jalepenos, on top, as desired.
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Photo by Sarah King Kornbrek

Pumpkin-Oat Scones

Reviewed: Jan. 19, 2015
We liked these. I am fan of baked goods with oatmeal and pumpkin anything though. I also don't like really sweet baked goods, so these worked good for me. With that being said, I had leftover pumpkin pie filling and this recipe was recommended. I really think, this recipe benefits from pumpkin pie filling over pumpkin puree due to having absolutely no sugar. It is a scone and not a biscuit. It should have even a little. So my rating is on making that necessary change. I don't care much for frosting or icings and opted to make just a half a recipe of it. I actually thought they were fine just as is. The icing makes them look more decorative though. After I measured out half the powdered sugar I realized it still needed the same amount of milk and spices as using the full amount. It tasted a little flat, so I also ended up adding an equal amount of pumpkin spice. That seemed to do the trick. I followed the recipe, as is, and had no troubles. I did knead on parchment and bake on it also. The suggested bake time is also way off. They took 30 minutes. During the last 5 minutes I used a sharp knife to separate the scones to ensure the centers were properly baked. ty
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Sauteed Garlic Asparagus

Reviewed: Jan. 18, 2015
I really liked this. Apparently, I made it twice. The first time didn't go over so well as there was too much browning due to reducing the fat too much and subbing some oil. I do not recommend that. I tried it again the other day and we really enjoyed it as a side dish. The only change I made this time was just going with 2 tblsp of regular butter and 2 cloves of chopped garlic. I wanted to keep within the same ratio. The cooking directions worked perfect this time. It makes 2 large or 4 small servings. The only thing it is only good when just made. The next day the butter bits all over the asparagus and the softer limper texture did not make it very good for leftovers. Definitely make this fresh and enjoy. I used about a medium sized asparagus, if that helps, about a 1/4" thick.
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Chicken Club Pasta Salad

Reviewed: Jan. 17, 2015
I thought this had good overall flavor. It did remind me of a club sandwich. It is pretty salty though. Also, it is a bit more expensive and time consuming than I prefer for a pasta salad. I did like that it wasn't all watery like I have had trouble with some pasta salads that I have put in the fridge. My husband really seemed to like this pasta salad. I supposed because of all of the add ins. I had to sub mini mozzarella balls for the cheese, because my grocery store did not have block of the munster. I think the cheese in the recipe would have been better for added color to the salad alone. I used a tri-color rotini and think that was a good choice. It ended up as approximately 2 cups of dry pasta. I used a box of pre-cooked bacon, 1/2 cup of the celery, and 1/3 cup of green pepper, which was what I had. For the dressing I used regular mayo, which may have helped with the non watery issue, and Paul Newman's family Italian dressing. I added a pinch of sugar or two as the dressing was a bit more bitter than Kraft Italian. I think, 2 avocados would have been good to in this. ty
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Photo by Sarah King Kornbrek

Easy Oven Brown Rice

Reviewed: Jan. 15, 2015
LOVED this rice or method of making brown rice. I usually make it in a rice cooker and it is so chewy. I lined my oval ceramic dish with foil, sprayed it with PAM, and added the ingredients with rice first. I microwaved the water right in my measuring cup in the microwave. I put the baking dish on a sheet pan and stirred the ingredients quickly. I covered with another sheet of foil not having a lid. After about an hour and 5~10 additional minutes I removed and the rice was nice and fluffy. This is my go to method now, easy clean-up and no stirring or watching. ty
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Paleo Cauliflower Rice

Reviewed: Jan. 13, 2015
I saved this recipe planning to try it. I dont have a food processor, so I put a 12oz bag of florets in my Vitamix with water to 7 cup line and processed that way 5-10 seconds on speed 3. That worked great. On the dr oz show he swore this would only work by steaming in the microwave with 2 tablespoons of water for 7 minutes. I then, changed methods. I would like to process cauliflower again as rice bits and saute it as instructed instead. I liked the texture, but it was not chewy nor tasted like rice.
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Double Chocolate Biscotti

Reviewed: Jan. 11, 2015
I made these over Christmas, with other biscotti, and forgot to rate them. Anyways, these were good. I thought they were more like a biscotti brownie in flavor. For the semi-sweet chocolate I had used a mix of semi-sweet and milk chocolate. I had liked that these were not excessively sweet.
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Easy Pumpkin Cornbread

Reviewed: Jan. 8, 2015
I was hoping these would turn out great, as I liked the concept of adding the pumpkin puree and using a small amount of sugar. My only change was making muffins instead of a square loaf. The issue with the recipe was without any baking powder the recipe just came out really dense. The whipped egg whites were not enough to cause levening. The flavor was okay and they werent over sweet which I did like. The pumpkin flavor is not real strong, but I did not expect it to be. I hope someone tries the recipe, with some baking powder, to see if it fixes that issue. I got 12 corn muffin/cakes.
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Photo by Sarah King Kornbrek

Chicken and Feta Burgers

Reviewed: Jan. 8, 2015
This recipe worked well for me. I was looking for a quick and easy recipe to use up some ground chicken and found this one. It is similar to one I used from the site for ground turkey. I don't have a handy grill in the winter, so I just broiled them indoors on a foil lined baking sheet. Meat comes in 1 lb packs, so I used that but kept the rest of the ingredient amounts basically the same. I actually weighed out the 2 oz of feta and it came to 1/3 of a cup. I didn't have kalamata olive tapenade. So, I finely chopped 1 tablespoon and mixed with a tsp of olive oil and a sprinkle of salt. For the 1 tablespoon of fresh oregano I used 1 tsp of dried. The garlic took an amount about 5 ex large cloves. Mincing the garlic was the most time consuming part of the recipe. I got 7 chicken burgers using 1/4 cup scoop at 130 calories made as written. ty
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Vegetarian Hoppin' John

Reviewed: Jan. 7, 2015
I hate to rate a new recipe even averagly, but this was just too hot for me with the cajun spice. It also seems like it just needs something. Even meat chicken or sausage might do the trick. I followed recipe, just doing 1 less can of beans. I might see if I can save this by turning it into a soup or something else. It did make quite a bit for just 2 of us. Having had a meal plan in college I am surprised this was served in the cafeteria at the dorms. 20 years ago we paid 800~1000 a month for a meal plan. I would have been pretty displeased if the main dish was cooked white rice and a can of beans.
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Photo by Sarah King Kornbrek

Angel's Cabbage Salad

Reviewed: Jan. 7, 2015
I am always seeing these tasty shredded cabbage salads at holiday pot-lucks. I just know they are loaded with fat, with all the crispy ramen noodles, and tons of sugary dressing. I was on the hunt for a healthier version and found this one. I used a 10oz bag of finely shredded cabbage. For the dressing, I followed it as is but used rice wine vinegar instead of red wine as it was what I had. I tried to make the dressing with less sugar, but it was too tart. I added in the amount of sugar suggested, but then only put half of it on the cabbage mixture to reduce the sugar dressing even further. I figured the other half could be added if really needed later. Although, this one definitely has less oil and sugar to begin with than other similar recipes. I used 1/4 cup each of sliced almonds and the sunflower seeds. Both were unsalted so I added a dash of sea salt and black pepper. I left out the raisins by choice and realized after the salad was done I had forgotten the green onions. It was fine. Also, I would definitely mix in dressing before serving if a crunchy salad is desired. It will completely wilt down within an hour. The recipe does not make a ton anyhow. Made as written I got 5, side dish servings, vs. the 8, at 144 calories each. ty
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Megan's Granola

Reviewed: Jan. 6, 2015
I really like the flavor of this and that it isnt terribly sweet like so many store bought and even homemade granolas. It almost had a slight sweet and salty taste to it. I used all unsalted nuts, but it may have been from the salt amount or that I used sea salt. I used the change serving button to change it from 30 servings to 10. It still made a full sheet pan of granola. As I like the flavor ad is, I wasnt concerned about the dry fruit at the end. I think it may be good with a little freeze dried fruit or dried bananas. This would make a good cereal out of it. It has closer to that texture and sweetness anyhow. My only real issue, with the recipe, is that none of the oats clumped in clusters as I had expected. I preferred it being less sweet though. The calories are also quite high unless I stretch the servings. ty
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Chicken a la King III

Reviewed: Jan. 5, 2015
I thought this tasted pretty good, for finding it looking for a recipe to use up some cubed chicken. My only changes were using low sodium vegetable broth, reduced fat sour cream, and 1 egg instead of 2 egg yolks. I also cooked it all for a few more minutes, on medium, to cook off any alcohol flavor. I served with some microwaved jasmine rice.
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Flourless Banana Pancakes

Reviewed: Jan. 5, 2015
I am so sorry, this was just not for us. I had seen at least 3 similar recipes made recently and decided to give this one a try. I noticed the others had a little arrow root, almond flour, baking soda, cinnamon, and salt. They really need some type of flour consistency like substance. This also had an additional egg than other recipes I viewed. I thought it tasted like banana eggs. The ingredients do not transform themselves. I did add a small pinch of salt and cinnamon. I also used a little safflower oil, not being a fan of coconut oil tastewise to cook food. I am sure these would be fine to simeone that has had flour and grains out of their diet for sometime. Be careful, as they go from raw to near burnt in seconds. Cooking between a 3-5 is best.
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Quick and Easy Black Bean Soup

Reviewed: Jan. 3, 2015
The flavor in this soup surprised me for the ease. I made 1/2 recipe to try it and it did yield the suggested servings. I dislike cooking bacon, so I just used 1-2 tsp of real bacon bits sauteed in some olive oil. I left out the cayenne, because I dont care for it in most recipes along with just a sprinkle of black pepper. I mixed my broth from reduced sodium vegetable paste. To save time I boiled it 5 minutes, then let it sit 2-3 minutes. I realized I forgot the water. I ended up only adding 1/2 of it at the end. I didnt want the soup to thin by that point. We topped with sour cream, chili paste, and a little 4 blend cheddar.
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Herb Bread for Bread Machine

Reviewed: Jan. 2, 2015
This baked very nicely in my Zojirushi bread machine. I used the basic quick cycle as it called for bread machine yeast. I personally prefer a chewier and crispier bread to balance all the herbs. This was very much like a standard white bread. I am not familiar with the Macaroni grill, but can see this being popular. I tried it with the suggested cream cheese, but think it would be better with a garlic spread or butter. Was interesting to try.
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Easy Kielbasa Skillet Dinner

Reviewed: Jan. 2, 2015
This tasted fine, but for me pre-cooked meats can just be a little salty. I found this recipe looking for one to use up a pack of Johnsonville swiss bratwurst. After cooking it there was so much oil I had to drain the meat and pan dripping well on thick layers of paper towel. To save time I used a bag of broccoli and cauliflower mixed and a bag of cubed potatoes that came with onions already. When done I added a little garlic powder and Adobo seasoning. This reminds me more of the breakfast hash recipes they sold on the college campuses for late night breakfast, with potatoes, onions, meat, and whatever leftover veggies they had. It was quick and filling, though, ty.
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Spinach and Rice (Spanakorizo)

Reviewed: Jan. 2, 2015
I liked this. It was different. I bought a jumbo bag of spinach from the regular grocery store and realized it was still only 16oz! So, I ended up making a half a recipe which made about 4 good sized side servings. The recipe was easy to follow and accurate. I may try this again at another time with the feta and lemon juice suggestion. I don't typically cook spinach this long or dark, but it seemed like it was still fairly healthy. When it was done I added a pinch of garlic powder, onion powder, and a quick sprinkle of Adobo seasoning. ty
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Photo by Sarah King Kornbrek

Mom's Carrot Banana Bread

Reviewed: Jan. 2, 2015
I thought this was pretty tasty banana bread. It has a nice sweet flavor and almost tastes like a mix between carrot cake and banana bread, but definitely still a banana bread in overall flavor and texture. I was confused by the 2 loaves suggestion. I changed the servings to 9 to make one loaf in-case that was an issue. Next time I will make the recipe exactly as is. I baked the reduced version in my 9x5 pan and it was a little short. I think that may be a misprint. The carrot amount is equivalent to about 1 large carrot. That was the most consuming part of the recipe, as the walnuts I had were already chopped. The one I made I baked for about 50 minutes, in a pan sprayed with Bakers Joy. It came out nicely. I sliced it with my bread slicer and got 16 slices. ty, I would make this for others as a food gift as suggested.
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Photo by Sarah King Kornbrek

Debbie's Zucchini Skillet Dinner

Reviewed: Dec. 30, 2014
I liked this. I cut all the cook times way back. I used a honey comb shaped pasta and it looked pretty with the red and green colors in the dish. I used my 3" tall frying pan and everything fit. I sauteed 1 lb Jones Creek burger in a tablespoon of heated oil. I drained it on paper towel. Then cooked the zucchini and garlic in another tablespoon of safflower oil for 5 minutes. Then, added seasonings including some garlic salt. Lastly, I added the tomato sauce, drained meat, pasta, and a can of Italian plum tomatoes I cut uo with scissors. I heated on medium for 5 more minutes. ty
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