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

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Hearty Mixed Bean Stew with Sausage

Reviewed: Mar. 19, 2009
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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19 users found this review helpful

Brown Rice Casserole

Reviewed: Feb. 18, 2009
Having made this a time or two before, I went back to this site to locate the recipe again and was surprised at the low rating some had given it. It's a nice way to add a healthy vegetarian meal to your rotation (perhaps not something for company, but a yummy week-night change), and I love that it uses brown rice and lots of veggies. I like to cook my rice in broth (chicken or veggie for this recipe) for added flavor, and used Italian-style diced tomatoes (one of my favorite quick-fix ingredients). I also added frozen petite peas with the rest of the veggies in the saute instead of using dry split peas. I love basil, so I added that with the rest of the herbs. If you're looking for brown rice recipes, don't pass this one up without trying it!
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18 users found this review helpful

Cherry Yum Yum

Reviewed: Aug. 4, 2008
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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14 users found this review helpful

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

Tasty Sesame Tilapia

Reviewed: Jun. 12, 2009
I'm always looking for new fish recipes, and my husband and I both agree that this one is a keeper! Great for an Asian-themed meal; served it with Jasmine rice, sweet-cooked carrots, and steamed broccoli. I topped the fillets with toasted sesame seeds and sliced green onions as suggested by previous reviewers. I did use a good quality (brewed) low-sodium soy sauce, and we did NOT find the dish at all salty as mentioned by a previous reviewer.
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9 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

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

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

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
Photo by Kim

Corn Fritters Southern Style

Reviewed: Mar. 13, 2009
Great recipe in which to use fresh sweet corn! I made this when the farmers were all selling corn out of the back of their pick-ups :) As is, it needs a little more flavor, so I added some onion powder, garlic powder, and a little cayenne pepper. We loved them with a little butter on top!
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5 users found this review helpful

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

Twice-Cooked Coconut Shrimp

Reviewed: Apr. 6, 2009
Excellent texture to this batter; makes crispy, flaky coconut shrimp! My husband and I both agreed that the 1 Tbsp. salt must be a typo; I cut the amount in half and it still seemed a bit salty. Next time I'll use only 1 tsp. or less and will use SWEETENED, shredded coconut (we like our coconut shrimp with a slight sweet taste, not salty). I skipped the baking step since I used pre-cooked shrimp to start with. The dipping sauce is super! Even my 21- mo.-old daughter loved dipping her shrimp in it.
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4 users found this review helpful

Faux-reos

Reviewed: Sep. 12, 2008
My husband said these chocolate cookies remind him of "soft batch" cookies! the yield of 2 doz. is off: I made my cookie dough into balls the size of quarters and still ended up with approx. 4 doz. sandwich cookies when finished. These are a wonderful cookie to plan on making at cookie parties and exchanges since the dough is fast (from a mix), but rolling the dough into balls takes a while and provides a great opportunity to chat with friends while you work. Since they're a sandwich cookie, they're also unique and fun to eat!
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4 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

Bermuda Spinach Salad

Reviewed: May 19, 2009
Excellent recipe! The sweet dressing compliments the smoky bacon, eggs, and spinach soo well! Unlike other reviewers, I feel that the dressing ought to be made in a blender or food processor as stated to achieve the proper consistency: shaking in a bottle or jar doesn't puree the chopped onions into the dressing as the recipe obviously indicates should be done. A better emulsification is also possible in the blender or food processor. I used the small food processor attachment for my stick blender and made half a batch of dressing; it turned out beautifully! I added halved cherry tomatoes to this salad and made my own garlic croutons (from this site), and we made a supper of it. Yummy!
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3 users found this review helpful

Perfect Crab Cakes With Green Onions

Reviewed: Apr. 6, 2009
These were my first attempt at crab cakes, and I was pleased with the recipe. I did as several previous reviewers suggested and used Ritz crackers instead of saltines, and coated the cakes in panko bread crumbs before frying. The panko bread crumb coating really added crunch and flavor, I couldn't imagine these without it! Since we're on a budget, I used imitation crab (made out of fish) broken into lumps; I'm sure it's better with the real thing, but we wanted to try these without breaking the bank. I wasn't sure they would hold together at first and had to place them in the oil very gently, but they firmed up very well as they fried, and were easy to flip without breaking. I served them with the "Remoulade Sauce a la New Orleans" from this site, as suggested and it complemented them perfectly!
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3 users found this review helpful

Blueberry Cream Cheese Pound Cake II

Reviewed: Mar. 13, 2009
Great starting point for a moist, rich blueberry pound cake! You have to have fun experimenting with flavors in this one: I added 1 tsp. maple flavoring and 1 tsp. cinnamon, and the flavor combination was heavenly! I used a pudding-included cake mix to save myself a step. To make it healthier, I used 1/4 c. raw cane sugar (also affected the flavor; could sub. light brown sugar with the same effect), 1/2 c. unsweetened apple sauce & only 1/4 c. canola oil, and used low-fat cream cheese. We picked LOTS of blueberries last summer, so I used about 2 c. frozen instead of the canned (tossed with a little flour and cinnamon so they wouldn't sink). I added maple flavoring and a little milk to the powdered sugar to make a maple glaze, and came out with a to-die-for coffee cake!
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3 users found this review helpful

Blackened Green Beans

Reviewed: Mar. 12, 2009
Thank you for showing this MN girl how to cook green beans Southern-style for her TN husband! I've always wondered exactly how it was done, and this is the recipe for which I was looking. I used 2 lb. of whole frozen green beans instead of fresh (since I made it in the winter and fresh weren't easily available). I also followed previous reviewer's advice and cut the amount of bacon in half (used 12 oz. for my 2 lb. of beans) and cooked it in the crock pot once all the ingredients were together. Yum!
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3 users found this review helpful

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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2 users found this review helpful

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