KRANEY Recipe Reviews (Pg. 3) - Allrecipes.com (1042978)

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Spring Biscotti

Reviewed: Jul. 24, 2012
These were wonderful! I couldn't taste the white chocolate at all, so I think I will double it next time. If you want them to look like real biscottis and not round blobs, be sure and chill the dough for several hours before slicing. If the dough is somewhat room temperature, it doesn't hold the shape after you slice it. Thanks for the recipe!
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Cranberry Sauce Chicken II

Reviewed: Jul. 22, 2012
This was great, and so easy! Mine needed only 1 hour to bake. A friend of mine gave this same recipe to me a while back, and said it was a recipe from her Lithuanian grandmother. Interesting! Thanks for the recipe!
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Chipotle Crusted Salmon with Triple Berry Sauce

Reviewed: Jul. 18, 2012
Sorry, I didn't much care for this recipe. I liked the rub, and I liked the preserves mixture, but I didn't like them together.
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Risotto with Asparagus

Reviewed: Jul. 15, 2012
This was great, but I think putting pieces of asparagus in risotto was a little strange mixture of flavors. I steamed my asparagus in my vegetable steamer, until crisp-tender. I added a tsp. of minced garlic when sauteeing the onions (needed it!). I ended up using another can of chicken broth because the rice was still crunchy (the trick is to cook it slowly!). I omitted the butter at the end (just didn't think it needed it), and added 1/2 tsp. salt + 1/4 tsp. pepper. Thanks for the recipe!
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Cake Balls

Reviewed: Jul. 15, 2012
These were really good, but the confectioner's coating wasn't good on them, and was a disaster to roll in sprinkles. Next time, I'll use my recipe that's for dipped cookies: melt 12 oz. butterscotch chips, 12 oz. chocolate chips, and half a block of paraffin (wax for candy making) in a double boiler, mixing with a wire whisk until smooth. The mixture turns out very silky, and stays that way. It is a fantastic tasting and easy-to-work-with dip. I used chocolate cake and coconut-pecan frosting, and it was really good (but VERY sweet). I let the cake cool for 30 minutes before mixing in the frosting (used a hand mixer). Putting them in the freezer for a minimum of 3 hours is a must! Thanks for the recipe!
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Spanakopita (Greek Spinach Pie)

Reviewed: Jul. 15, 2012
This was good, but I made some adjustments. First, no one mentioned the need for salt, so I added 1/2 tsp. (and 1/2 tsp. pepper, as another reviewer mentioned adding pepper). I would use 1 tsp. salt and 1/2 tsp. pepper next time - 2 lbs. is a lot of spinach, and you still have all those onions and 2 eggs! I used lowfat ricotta and feta, and they had no effect on the mixture (I think I would use 1/2 cup more feta next time). You have to give the spinach about 7-10 minutes to fully wilt, and spinning it in the salad spinner took away a lot of water, but it still wasn't enough. I think I'll use 3 boxes frozen, and thaw it and wring it out with my hands next time before adding. Believe it or not, the restaurants use the frozen spinach, and it still tastes great! I used 6 sheets phyllo dough on the bottom, and 6 sheets on the top - that was perfect, and it held together nicely. I think next time I will alternate how I lay the sheets in, so that you don't have one side of the pan have just a little overhang, while the other side has a lot of overhang. I did top the final sheet with some olive oil, and that made it pretty. Thanks for the recipe!
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Layered Spinach Salad

Reviewed: Jul. 12, 2012
This was awesome! I used only 4 slices bacon because I used turkey bacon (no extra fat to drain off, so you have more bacon). As a timesaver, I used 1/2 of a 1-lb. bag of ready-to-eat- shredded cabbage, and 1/2 of a 1-lb. bag of ready-to-eat baby spinach. For the tomatoes, I used 1/2 of a vine-ripe bag of cherry tomatoes (= 14 tomatoes), and light Ranch (scan 3/4 cup) to lower the fat. It's key to let this sit overnight to 'hydrate' the vegetables; otherwise, the salad is kind of dry. Thanks for the recipe!
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Aunt Mary's Layered Salad

Reviewed: Jul. 12, 2012
This is great! I used only 1/2 lb. bacon because I used turkey bacon (no extra fat to drain off, so you have more bacon). As a time saver, I used a bag of ready-to-eat chopped Romaine lettuce. I subtituted 1/2 cup sliced green onions instead of a regular one (for milder taste - just a personal preference), 1 chopped red bell pepper instead of peas (to give it color), no cheese (to lower the fat), and 3/4 cups reduced fat Ranch dressing insead of mayonnaise. Layered with lettuce , cauliflower, red bell pepper, green onions, turkey bacon, and dressing. It's key to let this sit overnight so that the flavors meld. Thanks for the recipe!
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Roasted Vegetables

Reviewed: Jul. 11, 2012
This was fabulous!! I used 4 zucchini squash (I haven't ever been successful at peeling butternut squash - too tough), sliced up the onion more than called for, added a green bell pepper (I had one that needed using up), 1/2 tsp. salt, and 1/4 tsp. pepper. I followed another's suggestion and divided the oil into two bowls - one with the potatoes and one with the rest. I roasted the potoatoes first (15 minutes), then added the rest on top, and roasted an additional 15 minutes. Perfect! Thanks for the recipe!
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Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Jul. 11, 2012
This was wonderful! When I have had these at Cuban restaurants, there is no mustard or mayonnaise on the bread, just butter, so that's how I made mine. I used provolone instead of Swiss (just a personal preference, and Claussen garlic pickles. Wow! Thanks for the recipe!
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Grandpa's Classic Coney Sauce

Reviewed: Jul. 8, 2012
I cut this in half. This was great...as a sloppy joe recipe IMHO. :) I just couldn't add this sauce again on a *hot dog*, even though everyone said it was authentic. It was just too sweet. It was even a little too sweet for my taste for a sloppy joe. I will definitely make it again, just serve on hamburger buns (sorry!), and reduce the amount of sugar. Thanks for the recipe!
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Crispy Herb Baked Chicken

Reviewed: Jul. 4, 2012
This was wonderful, but I was in a huge hurry and didn't pay attention to the foil instructions...I thought the recipe said to cover in foil, not line the pan with it, ugh. I baked it for 30 minutes with foil on, then 20 minutes with foil off. The chicken was moist and tasted fantastic, just wasn't crispy - totally my fault. I added 1/4 tsp. pepper to the potato flake mixture, and loved that addition. I will definitely make this again (and not cover it with foil!). Thanks for the recipe!
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Microwave Corn on the Cob

Reviewed: Jul. 4, 2012
Awesome! Instead of a wet paper towel, I rinse the corn, then wrap in wax paper, twisting the ends. I microwave for 4 minutes at a time, turning it over each time I continue microwaving, and do this until it's tender, about 10-12 minutes. Thanks for the recipe!
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Quinoa with Chickpeas and Tomatoes

Reviewed: Jul. 4, 2012
This was wonderful! I followed the directions on my quinoa box for the measurement of water (and also added 1 tsp. salt to the water). I added 1 chopped bell pepper just because I had one that needed eating, and increased the olive oil to 1 Tbl. I used 1/4 tsp. salt and 1/4 tsp. pepper, and used 1 Tbl. chopped cilantro instead of parsley. Thanks for the recipe!!
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Sliced Tomatoes with Fresh Herb Dressing

Reviewed: Jul. 1, 2012
Fabulous!! I cut the recipe in half, and found that it needed an extra Tbl. of olive oil, + 1/4 tsp. salt + 1/8 tsp. pepper. My store was out of fresh oregano, so I used 1/2 tsp. dried. The garlic sounded like a ton, so I reduced it to 1 tsp. (for a halved recipe). So glad I reduced it! Thanks for the recipe!
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Garlic Shrimp and Cheesy Grits

Reviewed: Jul. 1, 2012
This was great! I added 1/4 cup more milk to the grits, as my grits label said 3 cups liquid to 3/4 cup grits - was glad I did that, or they would have been too thick. I added 1/4 tsp. salt + 1/4 tsp. pepper to the finished grits. I used 1 bunch chopped *green* onions instead of regular, along with 1 chopped red bell pepper, and sauteed that and the garlic before adding the shrimp. I added 1/8 cup white wine to the mixture while cooking. When the shrimp were finished, I sprinkled salt & pepper over it all, then served the grits over fresh greens to make them wilt a little bit, and added the shrimp to the top. Fabulous! Thanks for the recipe!
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Grandma's Raspberry Bars

Reviewed: Jul. 1, 2012
These are awesome! I had a similar recipe, and it called for 1/4 cup sliced almonds. I found that adding 1/2 tsp. almond extract to the mixture made it really special. Note that you can use 'quick oats' in the mixture. Thanks for the recipe!
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 1, 2012
Wow, was this great!! I used 4 kiwis, 2 fuji apples sprinkled with fresh lemon juice to keep them from browning, 1 cup diced frozen peaches, 1 lb. strawberries and NO added sugar. I used 3 Tbl. raspberry preserves (loved the flavor!), and ended up needing a little more juice to it all (probably because of the additional kiwis), so I added 1 Tbl. fresh orange juice. Perfect! Spraying the fronts AND backs of the tortillas, then dredging in a mixture of 1 cup sugar + 1 Tbl. cinnamon was perfect! Don't let the chips overlap, or they will be gooey in that overlapped spot. I also tried whole wheat tortillas and they were great! I baked them 9 minutes on a cookie sheet with foil. Note that if after a couple of days the chips become stale, just pop them back in the oven at 350 for 5 minutes. Taste as good as when you initially made them! Thanks for the recipe!
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Farmer's Market Vegetarian Quesadillas

Reviewed: Jun. 26, 2012
These were great! I used green onions instead of red onion (just a personal preference), and added 1/4 cup roasted sunflower seeds to the mixture, and topped it with alfalfa sprouts to give it some crunch. Awesome! Thanks for the recipe!
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Barbeque Chicken and Red Onion Pizza

Reviewed: Jun. 24, 2012
This was really good! I used the "Pizza Dough I" recipe from this site (read my review). I cheated with the chicken and took a pre-cooked, pre-seasoned one, and stirred 1 Tbl. barbeque sauce on it (big time saver!). Note that any marinara would do - I didn't use Classico brand, and it was just fine. The rest I left the same. Next time, I would increase the red onion to 1/2 cup - it needed just a little more. Thanks for the recipe!
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Displaying results 41-60 (of 646) reviews
 
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