Kim Recipe Reviews (Pg. 1) - Allrecipes.com (10255395)

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Sweet Dinner Rolls

Reviewed: Apr. 16, 2014
My family loves this yummy bread recipe! I make it every week on the dough setting in my bread machine as our sandwich loaf (I don't even bother to get out the recipe any more; I've got it memorized!). Some weeks I make it with 2 1/2 c. all-purpose flour and 1 1/4 c. whole wheat flour, and other weeks I make it as written with just all-purpose flour. I always bake it in the oven at 400 degrees after letting it rise 1 hour in the greased loaf pans (it makes 1 large loaf and 1 mini loaf, which we use for toast). Brush the tops of the loaves with melted butter before and after baking: YUM!
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Carrot Souffle

Reviewed: Jan. 19, 2012
Wonderful basic carrot souffle. I took it to the next level by using half white sugar and half brown sugar for more flavor (I only used about 1/3 c. of each and it was nicely sweetened.) I also added cinnamon, nutmeg, extra vanilla, and a pinch of salt, as well as approx. 1/4 c. evaporated milk (half & half or cream would work as well). The second time I made this, I added an extra egg, which seemed to make for a fluffier souffle. BTW, since it's a "souffle," be sure not to grease your casserole, or it won't rise correctly.
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Carrot Souffle

Reviewed: Jan. 19, 2012
Wonderful basic carrot souffle. I took it to the next level by using half white sugar and half brown sugar for more flavor (I only used about 1/3 c. of each and it was nicely sweetened.) I also added cinnamon, nutmeg, extra vanilla, and a pinch of salt, as well as approx. 1/4 c. evaporated milk (half & half or cream would work as well). The second time I made this, I added an extra egg, which seemed to make for a fluffier souffle. BTW, since it's a "souffle," be sure not to grease your casserole, or it won't rise correctly.
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7 users found this review helpful

Turkey Spinach Casserole

Reviewed: Aug. 4, 2011
I'm giving this one four stars for a great new way to use up the extra yellow squash I always have on hand in July and Aug. I like using regular brown rice, so cooked 1 c. before adding to the casserole. I do NOT like using canned soups in recipes for health and taste reasons, so here are my modifications for making my own cream of chicken soup/roux. (I also subed sour cream for mayo because of my daughter's allergy to soy.): Homemade white sauce/cream of chicken soup (2 T. butter, 2 T. flour, 1 c. milk, 1/4 c. chicken broth). Saute 1/3 c. chopped onion and 1 clove garlic (instead of garlic powder) with butter for roux, add salt and pepper to taste when making roux. Lightly saute yellow squash with this also to remove some of the water. Be sure NOT to add the water to the recipe since the cream soup is homemade and not condensed. Use sour cream in place of mayo. Sub. tarragon for parsley and leave out paprika.
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8 users found this review helpful

Venison Stew I

Reviewed: Jan. 28, 2011
We liked this stew very well, but I'm mystified as to why no one has mentioned the obvious problem with adding 1 Tablespoon of salt to a stew with only 3 cups of liquid; that's a teaspoon of salt per cup plus whatever salt is in the Worcestershire sauce!!!! Yikes! I assumed it was a typo and added just 1 teaspoon. I also used 4 cups of beef broth and 1 cup of water to increase the liquid. Adding a stalk of chopped celery with the onions and a can of green beans with the veggies added even more flavor. Overall, a delicious winter stew.
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8 users found this review helpful

Indian Shrimp Curry

Reviewed: Jun. 21, 2010
Having never tried Indian cooking before, this practically perfect recipe provided a fun, easy way to start. We felt like we got to go on a little trip to an exotic place for supper. After simmering for 10 min., the mixture was still a little thin, so I added about a tsp. of cornstarch dissolved in a tbsp. of cold water. My whole family, including my 12-month-old enjoyed this.
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6 users found this review helpful

Baked Ziti IV

Reviewed: May 3, 2010
My husband and I both agreed that this is the best baked ziti we've ever had. As a previous reviewer suggested, I used sweet Italian sausage as my pork sausage. I also used 12 slices of provolone cheese (6 per layer) and an 8 oz. (2 c.) package of shredded mozzarella. To simplify the preparation, I sauteed the chopped onion and minced garlic with the beef and sausage as it cooked, and added the minced fresh rosemary with a little salt, pepper, and basil at the end with the sauce. The fresh rosemary gives the taste an added boost; I'm very glad I used it! I also simplified assembly by mixing the cottage cheese and sour cream, and added some Parmesan cheese, salt, pepper, basil, garlic powder, and parsley to this mixture to give it a little more flavor, although I'm sure it's good as written too. Thanks for a great ziti recipe!
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: May 3, 2010
My husband really enjoyed this Salisbury steak. I liked the fact that it used a homemade gravy instead of a condensed soup base. I followed several reviewers' suggestions: added a dash of Worcestershire Sauce to the meat and to the gravy, drained the mushrooms (used only 1 can), and added sliced onions to the gravy with the mushrooms. I also added a little salt and pepper to the gravy, and reduced the milk to 2 1/2 cups so it would thicken a little faster.
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Kay's Spaghetti and Lasagna Sauce

Reviewed: May 3, 2010
Excellent homemade spaghetti sauce! We had lots of fresh tomatoes from our garden to use, so I blanched, peeled, seeded, and diced them for this recipe. I used only one green pepper; any more would have overpowered the rest of the ingredients. Since I wasn't using the ground beef, I sauteed the onion, pepper, and garlic in 2 T. olive oil as indicated in the intro. I used only 1 T. brown sugar, since some reviewers indicated that it was a bit sweet. I used about 1 t. salt and 1/2 t. pepper and added a bay leaf. After simmering uncovered about 1 hour, I pureed the sauce with my stick blender and added a 6 oz. can of tomato paste to thicken to the right consistency. Yummy!
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Brisket with BBQ Sauce

Reviewed: May 3, 2010
Our house smelled so delicious as this was cooking! The recipe was not clear as to whether to remove the aluminum foil wrapping before placing in the roaster and cooking, so I left it on and am glad I did (the exposed ends were a bit dried out as opposed to the part wrapped in foil). I just added our favorite bottled sauce after slicing and heated briefly in the microwave since some previous reviewers mentioned it got dried out in the last cooking step. I did let the meat rest (wrapped in foil) for about 20-30 min. before slicing, to let it re-absorb the juices. When I have more time available, I may try the sauce recipe here. The meat itself had a great flavor from the liquid smoke and the dry rub!
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Chicken Piccata II

Reviewed: May 3, 2010
This recipe has become a favorite in our house. Several changes I've applied: I pound the chicken breasts flat (for even, quicker cooking), I flour, egg, flour when breading (helps it stick better), double the flour mixture ingredients and add at least 2 c. of chicken broth (crumble just one bouillon cube into it since I'm using chicken broth to start with) for more sauce. I make this in my big stainless electric skillet so I can control the temp. better (brown the chicken around 300 degrees and simmer in sauce around 175 degrees). Adding 8 oz. of fresh sliced mushrooms and a small sliced onion to cook with the sauce really adds a lot to this meal too! Since a "piccata" is supposed to have a "sharp" sauce, I've kept the lemon juice as is; if you use mostly butter when frying (I add a small amount of canola oil to raise the smoke-point of the butter some) the browned-butter taste and the lemon juice flavors compliment one another very well. We eat this over egg noodles.
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Easy Garlic Chicken

Reviewed: May 3, 2010
I used chicken leg quarters for this recipe, and followed several reviewer's advice to bake at 375 degrees for an hour (chicken was still slightly frozen) instead of broiling. Because of the low smoke-point of the butter, I still had some smoking, but not nearly as much as the high temps. of broiling would have caused. I love how the skin on the chicken turned a beautiful crispy golden brown: a feast for the eyes too! I used half the butter and garlic, and still had plenty with which to baste. I also used half Worcestershire & half low-sodium soy sauce. Next time I may try it with boneless, skin-on thighs (really a necessity with this recipe; the basting sauce makes the skin simply scrumptious), since eating bone-in leg quarters can be rather messy :)
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8 users found this review helpful

Shrimp Linguine Alfredo

Reviewed: May 3, 2010
Best Alfredo I've made yet! I like that it uses half and half instead of heavy cream: a little less fattening without compromising the creaminess or flavor. I cut the black pepper back to about 1/2 t. and increased the Parmesan cheese to about 1/2 c. I used pre-cooked shrimp and added them to the sauce at the very end. I also added a few tablespoons of fresh basil at the end to give it more flavor. To make sure it thickens well (has the "right consistency"), stir together the cooked sauce (it will still seem thin at this point), Parmesan cheese, and seasonings into the drained pasta using the pasta cooking pot, and let it stand for about 5 min. before serving.
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2 users found this review helpful

Blueberry Yum Yum

Reviewed: Apr. 26, 2010
Delicious crust; we love the pecan shortbread taste. I used a half of a container of Cool Whip for the whipped topping. Next time I will double the cream cheese & whipped topping mixture so it is thicker and can stand up to that "steal the show" crust! I made my own blueberry pie topping from freshly-picked blueberries (boiled/dissolved 1 c. sugar & 1/2 c. water, then added 3 c. blueberries, 1 T. lemon juice and 1/4 t. cinnamon and cooked for several minutes. Thickened with cornstarch dissolved in 1-2 T. of cold water) and got many compliments on a delicious dessert.
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Light Oat Bread

Reviewed: Apr. 26, 2010
Almost a five-star recipe, except for the fact that it's a bit short on flour. I added about 1/4 c. more flour to make it just right. To make it more healthy (I'm trying to lower my cholesterol), I followed previous reviewers' suggestions to use honey in place of the brown sugar and use 1 c. wheat flour and 2 c. all-purpose flour. I also added 1 T. milled flax seed as one reviewer suggested. As I always do, I made this on the dough setting in my bread machine, shaped it into loaves, let it rise in a warm place for an hour, and baked it in my oven at 400 degrees for about 20 min. As my husband says, "Nothing beats fresh, homemade bread!"
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Jay's Signature Pizza Crust

Reviewed: Apr. 24, 2010
I'm soo glad I tried this recipe! This is the first time I've been pleased with the way homemade pizza crust has turned out. I made this in my bread machine on the dough cycle and had to add about 1/2 c. more flour; the dough was waaay too sticky otherwise. As suggested by a previous reviewer, I added 1 tsp. Italian seasoning, 1/2 tsp. garlic powder, and 1/2 tsp. onion powder to add some more flavor. After taking it out of the machine, I divided it into two, let it rest a few min., then rolled it out, pricked it with a fork, and let it rest in the pans about 15 min. I liberally oiled my deep dish baking stone and my cast iron skillet, baked the crust 10 min. on the bottom rack before adding the toppings and baking for an additional 15 min. Turned out similar to Pizza Hut deep dish! Yum!
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4 users found this review helpful

Hearty Mixed Bean Stew with Sausage

Reviewed: Apr. 24, 2010
Good basic, Italian bean stew recipe. I was surprised the directions didn't mention soaking the beans first, but perhaps it was assuming you'd know that. I soaked 16 oz. of mixed beans (pinto and gr. northern) overnight, and added a can of red kidney beans when I drained the beans in the AM. 10 c. of broth would have been too much for a stew; I used about 7 1/2 cups. I also added 1 med. chopped onion, 1 minced clove of garlic, some chopped fresh mushrooms, and 1/2 tsp. dried basil. Yummy with fresh Italian bread on the side!
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Glazed Meatloaf

Reviewed: Apr. 22, 2010
I've never seen my husband eat so much meatloaf at one sitting! We both really enjoyed the sweet BBQ-sauce-style glaze. I followed previous reviewers' suggestions to use half lemon juice and half balsamic vinegar in the glaze, and to double the glaze. I used crushed crackers in place of the bread with good results. This will be my main meatloaf recipe from now on!
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10 users found this review helpful

Yellow Squash Casserole

Reviewed: Jul. 25, 2009
Yummy way to use up surplus yellow squash from the garden! I added a clove of minced garlic, and omitted an egg and the butter on top. To simplify and cut back on dishes, I mixed the shredded cheese with the cracker crumbs in the zip lock bag I used to crush the crackers, and beat the egg in the cup I used to then measure the milk. I mixed all the ingredients in the large skillet I used to cook the onions and squash, and then transferred it to the 9x13 dish. I found it needed an additional 10-15 min. in the oven before the top got lightly browned. Be sure to wait for it to brown, since that's the best part :)
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3 users found this review helpful

Garden Tomato Salsa

Reviewed: Jul. 25, 2009
Great way to use up fresh garden tomatoes! I added a clove of garlic to give it even more flavor. I also followed another reviewer's suggestion to seed the tomatoes first, and I'm very glad I did. It would have been too watery and seedy otherwise! I only made half a recipe and still ended up with about 3 cups (1 cup per tomato, I guess). Unless you have a big food processor, you'll need to process the onion, peppers, garlic and cilantro first, remove them from the processor, then process the tomatoes. Mine was too full to process correctly, and I only made half a recipe! We didn't find that the olive oil or the vinegar gave the salsa an "odd flavor" as the previous reviewer indicated, although I did use just regular olive oil, which has a lighter flavor, and not extra virgin.
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