KPlace Recipe Reviews (Pg. 1) - Allrecipes.com (10302023)

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Minestrone Soup

Reviewed: Jan. 5, 2013
Loved this! A rich & hearty soup that, as did many others, we tailored to our individual tastes and in accordance with what we had on hand. Omitted corn & cabbage; used a can black beans & a can great northern beans (drained & rinsed). Also, small shell pasta instead of the orzo. Also, a can of crushed tomatoes & a can of stewed tomatoes. The recipe does need far more broth or liquid than called for & it is more of a stew than a soup - which suited us just fine. We thought the seasoning of 2 T Italian Seasoning was perfect for our tastes. It does make a LOT ... and we are looking forward to the leftovers!
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Easy Crabmeat Enchiladas

Reviewed: Mar. 7, 2012
Well. I thought these were delicious. I think the first thing is to actually like crab meat. Because I was cooking for just myself, I cut the recipe down considerably. Crab meat, chopped & flaked, chopped onion to suit me, a healthy dollop of sour cream & then Pace Salsa Verde. The consistency seemed to be what I wanted & so away I went. I also gave it three shakes of ground cumin (Yum!). I didn't run the tortillas through skim milk first - didn't really see the point in that extra step. A little of the salsa verde on the bottom of the casserole dish, a little more on top of the enchiladas & then topped w/ a bit of grated Mexican cheese. I find these to be strangely addictive. The flavors blended together very nicely & have just the right amount of spice. Next time, I think I will saute the onions a bit - they are a little too crunchy for my tastes, even after microwaving.
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Cornish Hens with Rice Dressing

Reviewed: Feb. 19, 2010
I thought this was excellent & couldn't have been any easier. I made a "cheater's" version in that I used a package of Uncle Ben's long grain & wild rice & added the amount of water/broth that the box calls for. Also used a can of sliced mushrooms, as I didn't have fresh. Only fixed one hen - & maybe overcooked it a bit. Could have probably removed the foil at about the 45 minute mark & let it finish cooking uncovered for another 20 or so to give the liquid a chance to absorb & the hen to brown a little. Leftover rice is five-stars all by itself! I'm fixing it again tonight!
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Herb Roasted Pork Loin and Potatoes

Reviewed: Mar. 29, 2009
Just wanted to add a "me too" to all the great reviews for this recipe. Couldn't be any easier; and couldn't be any better! I followed some of the other hints & suggestions and seared the roast first in hot vegetable oil. And, because my roast was a heavy 1.5 pounds, I did the 20/50 split, which worked wonderfully, except that I needed a little additional time on the back end to reach the 160 degrees internal temperature. In addition to the potatoes, I also added chunked carrot, onion & orange pepper ... all delicious! Tossed the vegetables with olive oil, fresh chives, fresh parsley, dried thyme, salt & pepper. Also added a couple of dashes of sesame seed oil for more flavor. (Note: I omitted the garlic powder from both the roast & the vegetables as a personal choice.) While the roast was resting under foil, I ran the oven up to 400 degrees and put the vegetables back in for some additional browning. (Yummy!!) Roast & vegetables were unbelievable!! Pork was cooked perfectly, very moist and had great flavor. As we were cleaning up the kitchen, we discovered that the pork is even more delicious as it cooled to room temperature! An instant favorite & an instant addition to the recipe box!
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Baked Salmon Fillets Dijon

Reviewed: Dec. 17, 2008
Five stars for ease, flavor, clean-up & presentation! The dijon mustard adds just the right flavor & depth to the salmon fillets & the top crust of bread crumbs looks beautiful. I also used the tip from another reviewer & stirred the bread crumbs into the melted butter before spreading on the salmon. My mother (not much of a salmon-lover) really enjoyed it, as did my husband & I. Served w/ a white burgandy wine. Final tip: make sure you are starting with a lovely, fresh salmon fillet. Salmon is one of those meats that, in my opinion, must really be as fresh as possible to keep down the fishy taste.
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Balsamic-Glazed Salmon Fillets

Reviewed: Jun. 15, 2008
A full five stars for a restaurant-quality main dish that uses on-hand ingredients, requires no marinating and is quick & easy. I followed the recipe as directed (except for using less garlic to suit our personal tastes). Very satisfied. My husband & I enjoy salmon & I have several recipes that I rotate on a regular basis. This one will definitely be added to the short list of favorites. A "no-brainer" suggestion is to start with a quality piece of salmon. This is a delicately flavored glaze and really allows the flavor of the salmon to come through; so it's very important that your salmon be fresh. I garnished with fresh lemon slices - also to suit our personal tastes. Super recipe - for expert or novice cook alike.
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Salmon with Tomatoes

Reviewed: Jan. 21, 2008
I've now made this recipe several times and everyone agrees that it is a hands-down success! Something about the combination of spices is perfect with the salmon. I always use a can of whole tomatoes, cut up into small chunks, rather than fresh tomatoes. The additional sauce is perfect because I always serve this over linguine. I combine the salmon, hot, drained pasta & the parmesan cheese in a big bowl so the pasta is well coated and the salmon fully incorporated into the dish, then serve & be gracious when accepting the compliments!
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Okra and Tomatoes

Reviewed: Oct. 12, 2007
Absolutely yummy & a great way to use frozen okra. The best thing about recipes like this is how adaptable they are. For example, if one wanted more spice, Rotel tomatoes could be used instead of stewed tomatoes. I personally don't ever have stewed tomatoes on hand & cut up a can of whole tomatoes instead. The true secret to this recipe is sauteeing the okra and veggies in the bacon drippings - delicious!
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Crab Crusted Grouper

Reviewed: Jul. 4, 2007
Wonderful! An easy, delicious way to dress up fish. I've made this recipe several times - sometimes w/ grouper, sometimes with another mild white fish. Works great every time! I particularly like to use thin fillets and use the broiling method. Only modification I make is to double the amount of jalepeno - suits our tastes better.
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Tomato Chicken Parmesan

Reviewed: Apr. 5, 2007
I want to add a "me too" review to the other glowing reviews for this recipe. After my husband had taken two bites, he said, "Wow! This is some good chicken!" Like others, I chilled the chicken after breading to make a better coating. I also substituted mozzarella cheese for the monterey jack. My breading mixture was 2 to 1 bread crumbs to parmesan cheese ratio (specifically 1/2 c. crumbs & 1/4 c. parmesan cheese, for 2 chicken breasts). Used 1/4 c. egg beaters with a splash of milk rather than whole egg to cut down the cholesterol a little. I spooned sauce over the tops of the chicken breasts before they went into the oven & I didn't add the cheese until the last five minutes - just long enough for it to melt down over the chicken! Served with a nice red wine blend of cabernet savignon & shiraz ... delicious!! This will become a regular to the repertoire!
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