kurlyy1 Recipe Reviews (Pg. 1) - Allrecipes.com (10185834)

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Shrimp Fettucine

Reviewed: Oct. 30, 2008
Simple and delicious!! Served with steamed asparagus and garlic bread. It was done in 10 minutes. ahhhhh....
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12 users found this review helpful

Baked Beer Can Chicken

Reviewed: Nov. 8, 2011
This was so good! Used heineken, didn't have green onions, rubbed most of seasoning on outside and 2-3 Tbs got poured into the can of beer. Next time may rub seasonings under skin to avoid the spices burning but don't know if its worth the trouble. *Put a bay leaf in the can of beer also. *Poured OJ into the bottom of pan with the beer. Didn't have a second can of beer so just basted every 15 min or so with the pan drippings. Took about 2 hours for a 4.5 lb chicken. Will definately be making this many more times!!! YUMMM
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10 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Feb. 14, 2014
This is easy and DELICIOUS! Both kids ate seconds. Followed directions easily from just a quick glance. Served w/brown rice, sauteed spinach and steamed brussel sprouts. Cleaned my plate.
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6 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Oct. 21, 2012
This was PERFECT. However I do admit to 2 minor additions. I browned the chicken prior, then sauteed the pepper, onion and celery in the sausage juices for a couple minutes before adding to the Rotel tomatoes in the slow cooker on Low. 5-6 hr later I used a ladle to scoop out 2 cups or so of the jamalaya broth, added another cup of water to that and threw it in the rice cooker with 2 cups of jasmine rice (only kind I have on hand most of the time). Added the shrimp to cooker. Once rice was done I mixed it back into the Jambalya (the rice was tasty all by itself from the stock!) I tasted it and it seemed to be missing tomatoe chunks and flavor to me, so I scooped out the excess broth (which was about a cup or more) and simmer that with a box of Romi chopped tomatoes for about an hour while I got ready for work. Once it reduced I added mixed it up with the Jambalya and that made it absolutely PERFECT and soooo tasty!!! No more excess liquid after that. Everything was just right =) Just finished eating both servings in one sitting (I work 13 hour shifts) because it was sooo good after sitting in the fridge and reheating I couldn't help myself!!! Yum Yum Yum!!! Next time I think I will cut back on sausage and add a little more shrimp or chicken just due to personal preference. Oh, and add a bay leaf =) Will be a staple Jambalya recipe in my house! Thank you Colleen!
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5 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Mar. 6, 2012
This carrot cake is PERFECT by the 3rd day. This recipe is perfect cuz it doesn't have too much cinnamon. I love cinnamon but I don't want my carrot cake to taste like a spice cake so this is perfect for me. The first day I decided I didn't like the raisins (which I had simmered in O.J. prior to adding) but the 3rd day I LOVED them in! I made a 13x9 and 45 min was perfect...I let mine cook for 50 and that extra 5 min dried the outer corners of the cake a bit.
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5 users found this review helpful

Picadillo

Reviewed: Jul. 16, 2009
I love picadillo because it is so versatile! This is a good picadillo, but I prefer Cuban style with golden raisins and no cinnamon. However, the cinnamon was a tasty variance. I serve picadillo many ways...over white rice, with potatoe (baked, hashed browns, roasted or mashed) and a dollop of sour cream or greek yogurt on side, sometimes with my eggs, sometimes i add black beans and make burritos or tacos with it, sometimes I use it as a filling for empanadas...my personal favorite but time consuming is to make rellanos de papas (fried potato balls) with it...yummmmm...i could go on and on with the different ways to use this stuff! I love it and it always is used up FAST by the family!
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5 users found this review helpful

Chef John's Buttermilk Fried Chicken

Reviewed: Oct. 21, 2012
This was PERFECT!! I soaked in buttermilk mix overnight. All the seasoning in buttermilk clung to the chicken and was under the skin also. Next time I will double most of the seasoning (s&p, garlic, and definately the paprika or leave as is and throw in some Lawrys or dry Adobo depending on my taste). I used more than 2 quarts of peanut oil and had a lesson in how that decreases the cooking time for the chicken by half!! lol...Despite the BROWN chicken lol, it retained it's juicyness much to my relief heehee. Next time it will be perfect ;) Also, for that nice crispy coating, after I breaded chicken I set on wire rack and covered in clean dish towel until the flour turned to a paste consistency-about 20 min. I had a little trouble keeping the temp at 350. I found 375 to be too high. But I find that getting temp to 370 right before adding chicken is good, because the chicken will decrease the temp, then you just decrease the heat a little to keep temp at 350. My chicken breasts were freaking ENORMOUS and I would not use giant chx breasts for this ever again lol.
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4 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Feb. 6, 2012
Easy and Delicious! I used more butter than lemon or it's too lemony (3T butter, 2T lemon) and 4 cloves of sauteed garlic. Seasoned with S&P and parsley (fresh is better) and cooked at 400 for 12 minutes (the filets were on the thicker side. Served with steamed broccoli and rice.
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4 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 26, 2011
I get raves over this EVERY time and always have mulitple recipe requests. Everyone always says it the Best they have ever tasted. I don't even think about making sweet pot. souflee any other way anymore =). I make as is except i double the pecans. Oh, and about 1/4 cup white sugar and 1 cup brown sugar...but it would still get exclamations just as written =)
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4 users found this review helpful

Southern Dirty Rice

Reviewed: Dec. 8, 2011
This dirty rice was very authentic tasting and I loved it! Will make again
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4 users found this review helpful

Glazed Chicken Wings

Reviewed: Sep. 21, 2011
My 9yr old son who begs for xaxby's teryaki wings all the time worshipped these lol. I didn't measure, just eyeballed everything. They were easy and delicious! Glazed them repeatedly and they were excellent and sticky =). UPDATE. Everytime I make this I get raves. I never measure just eyeball, but my son prefers them when I use the JackDaniels brownsugar bbq sauce. I bake them at 400 for 45 min or so on one side, then 40 min or so on other side (i periodically peek in on them). Once the chicken is done and skin starts to thin and tighten I start glazing every 10 min or so. I finish it up on broil, stopping to glaze as often as possible. (I stand there and watch it these last 15 min). They are BANGIN!!! =)
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4 users found this review helpful

Unbelievable Chicken

Reviewed: Dec. 4, 2013
Awesome marinade! Makes very versatile, juicy chicken. My mom did not care for the chicken due to the brown sugar in it, but the kids and I loved it!
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3 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Oct. 5, 2012
5 for great tasting meat free meal! I loved these! For future use I will remember that the amount of beans has to be equal to or slightly greater than the sweet potato. I made some with a little more sweet potato than bean and didn't really like those...I actually prefer about 2/3 bean to 1/3 pot, but 1/2 1/2 was good too! I used purple onion and LOVED the bits or carmelized onion in there...so GOOD!!! Perfect spices for my 5 year old but if it were just me I would add some roasted peppers and up the spices a bit. DEFINATELY will make again. Great to reheat on the go!! Have some in my freezer right now =)
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jul. 19, 2012
So EASY. I added a little bit more flour and chick broth. Basted egg whites on bottom crust and pre-baked for 4-5 min before adding filling. Added frozen peas to filling right before pouring in crust. Added celery salt and thyme also. DELICIOUS! My 10 year old son gobbled up the filling without the crust or chicken and it was loaded w/veggies! WoW! Def make again. Would work w/beef or turkey also. Also spread egg whites on top crust and that made it stay flakey and perfect even when reheating in microwave the next day.
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3 users found this review helpful

Fish Tacos

Reviewed: Mar. 17, 2012
More like TEN stars!!! Holy (which is a odd saying lol *shrug) these were BANGIN delicious! I can't praise them enough. Ppl couldn't stop eating them and all said this was better than any restaurant. I seasoned the flour mixture with chili powder, a bit of Adobo and S&P- PERFECT for me, but my son said it was a little on the bland side (he ate the fish plain and not with all the taco fixings). I left out the capers and subbed cilantro for the oregano. Used a dark lager beer (amber brock). And served with pico de gallo. I made the white sauce and pico de gallo that morning so the flavors could marinate all day. Served with brown rice and black beans (for which I sauteed minced garlic and a little onion first, used Adobo chicken broth instead of water for rice, subtracted about a third cup liquid and replaced with a can of drained black beans...so good). Will reheat the fish under the broiler for yummy leftovers today-can't wait! I could eat these things for breakfast lol. So good.
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Feb. 22, 2012
PERFECT. I added allspice and ginger, but it would have been perfectly delicious with the recipe as is. I made a loaf and a dozen muffins. Muffins were done in 25 min. I poked holes in bread when done and poured some melted sugar cinn butter on it, but this was not necessary. It is wonderful plain.
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3 users found this review helpful

Creolized Stuffed Chicken Breasts

Reviewed: Dec. 8, 2011
These were AWESOME! I put right in oven without searing...ingredients stuffed in middle. Wonderful flavor from the chorizo sausage! MUST make this again SOON!
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3 users found this review helpful

Sesame Seared Tuna

Reviewed: Jan. 21, 2011
Very good and EASY to prepare!
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3 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Nov. 20, 2013
My 11 yr old son loved these and didn't even realize they weren't beef. But 6yr old took one bite and wrinkled her face up. I liked them a lot and will make again. I did follow the tips from AUSSIEMUM1 minus the red pepper. =)
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2 users found this review helpful

Japanese Chicken Wings

Reviewed: Nov. 18, 2012
5 stars for my 10yr old son who's favorite are the teriyaki wings from zaxby's. These were the closest runner up. Sweet and sticky but delicious. Next time tho I will try to oven fry them as another reviewer suggested to cut back on fat. Also be sure to completely cover your pan in aluminum foil or you will have one tough cleaning job!
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2 users found this review helpful

Displaying results 1-20 (of 64) reviews
 
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