KRANEY Recipe Reviews (Pg. 4) - Allrecipes.com (1042978)

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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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Pear and Gorgonzola Cheese Pizza

Reviewed: Jun. 24, 2012
This was absolutely fabulous! I must say, I was skeptical, but you have to try it to be convinced! I almost omitted the walnuts, as I felt they were just too weird, but they made the pizza perfectly balanced! I made a homemade crust (Pizza Dough I from this site - see my tips on the review), and it was amazing. Thanks for the recipe!
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2 users found this review helpful

Marshmallow Treats

Reviewed: Jun. 20, 2012
An American classic! This recipe is perfect for an 11 x 8 inch pan. Double it for a 13 x 9 x 2 inch pan. Thanks for the recipe!
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3 users found this review helpful

Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Jun. 20, 2012
These were wonderful! I doubled the recipe, and was so glad I did! I used 1 can organic pumpkin pie mix (which had all the spices & pure cane juice), so I left off the pumpkin pie spice & sugars, except for 1/3 cup brown sugar that I decided to add at the end. I didn't have buttermilk, so I used skim milk, and it was just fine. These were just sweet enough, and I was glad I added the oil (I almost didn't), because wheat flour makes some pretty dense muffins! I think next time I'll add raisins - they needed just a little something more. Thanks for the recipe!
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Roasted Asparagus and Mushrooms

Reviewed: Jun. 19, 2012
This was wonderful! I doubled the asparagus and olive oil, but used the mushrooms and rosemary as called for. I think (scant) 1/2 tsp. coarse salt + 1/4 tsp. pepper are the perfect amounts. Mine were stacked on top of each other, and that didn't matter - I stirred it once, halfway through roasting. My asparagus were thin, so I roasted for 12 minutes - perfect! Thanks for the recipe!
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Lemon Mushroom Herb Chicken

Reviewed: Jun. 19, 2012
This was absolutely fabulous! Restaurant quality! I used chicken tenderloins instead of breast halves, as they always seem to turn out more moist for me - and they were! I had some fresh rosemary to use up, so I chopped 2 Tbl. of it and used it in place of the thyme. Awesome flavor! I used an egg wash (1 beaten egg + 1 Tbl. water) to dip the chicken in before dredging in flour. I made my dish lower in fat by using 2 Tbl. margarine instead of 1/2 cup butter. Wasn't even missed! Thanks for the recipe!
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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Jun. 18, 2012
Awesome! I followed another reviewer's advice and bought sirloin steak, seasoned it with steak seasonings (+1 Tbl. olive oil), and marinated it in the refrigerator overnight. My only mistake was cutting the meat in slices before marinating. I think I should have left the meat as packaged, marinated it, and then sauteed it. Although I marinated it with seasonings, I still needed to sprinkle it with salt and pepper after cooking. Garlic in the mayonnaise is key! I sprinkled the dried oregano (leaves, not powder!) on the mayonnaise that I spread on the bread, and it toasted up very nicely. I sauteed the peppers and onions separately in 1 Tbl. olive oil - it took a while to cook and would have dried out the meat if I hadn't. Thanks for the recipe!
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Chocolate Muffins

Reviewed: Jun. 18, 2012
These were great! I must admit, I didn't have any sour cream, but did have applesauce, so I used that. They were super! Usually recipes call for applesauce *in place of* oil, but this one called for both (at least as originally written). I followed everything else as written. I filled the muffins almost full, and they baked up perfectly - didn't overflow at all. Mine didn't need baking more than 20 minutes. Thanks for the recipe!
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Spinach and Feta Pita Bake

Reviewed: May 29, 2012
This was awesome! I couldn't find "tomato pesto," so I used a jar of "tomato bruschetta" spread, which was wonderful! Since it had chunk tomatoes and had lots of olive oil, I omitted the roma tomatoes and olive oil on top. Next time, I will use my olive oil spritzer, and add a spritz on top, so that the spinach wilts some. I topped mine with grilled chicken breast slices to make a meal. Thanks for the recipe!
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4 users found this review helpful

Spaghetti Pie II

Reviewed: May 21, 2012
This was great! I used whole wheat spaghetti, no butter, and lowfat mozzarella to make it more healthy. I also used Italian-seasoned diced tomatoes to add more flavor. The only thing I would do differently next time is to omit the sugar (didn't need the sweetness - just a personal preference), and add some salt to the spaghetti (maybe 1/4 tsp?) when mixing in the eggs and parmesan because the salt I left out made it need some. Thanks for the recipe!
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Buttermilk Mango-Berry Crumb Cake

Reviewed: May 21, 2012
I liked this, but it was quite 'wet' inside, although very done. My mango was a bit dry, so I sprinkled it with a tsp. of sugar to make the juices come out - maybe that is what made the cake so wet? Note that it wasn't easy to evenly distribute the crumb topping, but it spread all over during baking, so don't worry about 'blobbing' it on. 1/2 tsp. nutmeg seemed like a lot (that spice is strong!), but I added it anyway, and was glad I did! Thanks for the recipe!
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Stuffed Peppers My Way

Reviewed: May 17, 2012
I thought this was outstanding(!), and not bland at all as others noted. I spritzed my peppers with olive oil before roasting, as someone else suggested, and roasted only 15 minutes (would have been extremely mushy otherwise!). I used only 1/2 tsp. salt (1 tsp. sounded like a lot!), and was SO glad I cut down the amount. I used 1/8 tsp. pepper. I didn't need to put them back in the oven because simply stirring it all together melted the cheese. Note that you could use regular rice instead of Arborio - there wasn't much difference. Thanks so much for the recipe!
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: May 15, 2012
This was the best pork tenderloin recipe I've ever tried, and I have made TONS. The sauce was amazing, and went perfectly with the rub on the pork. After reading another review, I was worried that the rub would be too spicy - it was not at all, even without the sauce! Instead of grilling, I made the pork in the oven (uncovered, in a roasting pan): 15 minutes at 475, then 30 minutes at 375. Be sure and let the pork rest about 10 minutes before slicing, as that is what makes the juices evenly distribute and not dry the pork out. Thanks so much for the recipe!
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Salad Nicoise

Reviewed: May 11, 2012
This was fantastic! I added an extra Tbl. of capers, and left off the onion and anchovy filets, just as a personal preference. I couldn't find a lemon vinaigrette on this site, so I used another one I found, and it ended up being perfect!: 1/8 cup fresh lemon juice + 1/2 cup extra virgin olive oil + 1/2 tsp. Dijon mustard + 1 clove garlic, minced + 1/2 tsp. kosher salt + 1/8 tsp. fresh ground pepper. Thanks so much for the recipe!
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Easy Strawberry Lemonade

Reviewed: May 7, 2012
This was great, and a big hit with kids! Thanks for the recipe!
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Salmon Cakes II

Reviewed: May 2, 2012
Very good! I think canned salmon is a little fishy tasting, so serving this in a bun (with "Mustard Cream Sauce from this site) would make it less noticeable. I followed other reviews and used crackers instead of bread crumbs, and 2 eggs. I didn't think the onion would get fully cooked (I'm picky about that!), so I sauteed mine in 1/2 Tbl. butter before adding it to the mixture, and would definitely do that again! I didn't dust the salmon cakes with anything - they were just fine without it. I also left out the cheese, as I just didn't think it went well (sorry!). I baked mine for 18 minutes at 375. Thanks for the recipe!
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Curried Coconut Chicken

Reviewed: Apr. 30, 2012
What amazing flavor this dish had! It tasted just like the version I get at a nearby Thai restaurant, which is what I was looking for. Instead of chunks of chicken, I just thinly sliced 3 chicken breasts. I cut down on the fat a bit and used only 1 Tbl. oil. Instead of thinly sliced onions, I chopped them to make the sauce thicker. I thought 2 Tbl. curry sounded like a lot, but I added it as written, and was so glad I did! I forgot to season the breasts with salt and pepper at the beginning, so I just added 1 tsp. salt and 1/2 tsp. pepper while simmering. After reading other reviews, I cut the sugar in half, and was very glad I did! I ended up adding another 1/2 tsp. salt at the end. You might want to add some crushed red pepper while the sauce is simmering, if you want to give it some spice. I served this dish over basmati rice, and spooned some sauce on top of fresh steamed broccoli. Thanks so much for the recipe!
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Spicy Bok Choy Slaw

Reviewed: Apr. 25, 2012
Sorry, I didn't much care for this recipe, but I must admit that I didn't add as many peppers as stated (I admit it - I didn't add any cherry peppers, and only 1 jalapeno). As written, it was just way too spicy for me, but I love bok choy, so I decided to try the recipe anyway, thinking it would still be good. It turned out extremely vinegary and bitter. I'm sure it is great as written though.
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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Apr. 24, 2012
I thought this was great, but I did make some adjustments. I added 1 Tbl. minced fresh ginger with the garlic, which was key to the authentic flavor. I used 1 pkg. thin strips of beef instead of ground beef, as others suggested. I used a bag of chopped cabbage as a timesaver (would definitely do that again!). Next time I will marinate the beef overnight in some oil and soy sauce to make it more tender (it was still tough even thought it was wafer-thin, and I didn't over cook it). Just as a personal preference, I will double the sauce. Thanks for the recipe!
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Peanut Butter Vegetable Chicken Soup

Reviewed: Apr. 16, 2012
Awesome! I must admit, I was skeptical about the peanut butter, but you must try it! I doubled all the vegetables, and the result was a very thick & hearty soup! I also used a rotisserie chicken, and added it to the very end, as it doesn't need to cook. I've never heard of a soup recipe not starting with oil and the onion, so I tweaked it: I heated 1 1/2 Tbl. olive oil, and added the celery, onion, bell pepper, and garlic, sauteeing until all were soft. I then followed the rest of the steps (as a timesaver, I used a can of *diced* tomatoes instead of whole). Note that using reduced fat peanut butter is just fine! I added 1/2 tsp. salt + 1/2 tsp. pepper at the end, and would use those measurements again. Thanks so much for the recipe!
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Displaying results 61-80 (of 647) reviews
 
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