KELLIBO Recipe Reviews (Pg. 1) - Allrecipes.com (1047968)

Pressure Cooker Beef Stew

Reviewed: Sep. 17, 2010

This recipe saved me from having to get take-out for supper: I had everything for stew, but forgot to get it started in time (I have a 5-hour no-stir oven stew recipe from Marcia Adams' "Cooking for Quilt Country" that I absolutely love because everything gets caramelized, but I just forgot to cut everything up). The timing is perfect; the only difference I made is that I roast my potatoes for the 20-minute cooker time after boiling them, since that's how my husband like it.

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2 users found this review helpful

Salmon Hash With Potatoes & Dill

Reviewed: Jul. 27, 2006

Excellent hash, and a nice change from the typical corned-beed: crusty, brown, and delicious. I didn't think browned salmon would be so tasty. Because it is such a good basic recipe, it's easy to mix and match proteins and herb flavorings. Just follow the same preparation directions and it will turn out great.

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2 users found this review helpful

Yellow Pickled Eggs

Reviewed: Nov. 12, 2005

Okay, but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs, which, though sweet like these, typically doesn't have garlic; my dislike for the garlic could just be for that reason, or maybe it really just doesn't go well with the eggs.

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36 users found this review helpful

Welsh Cakes

Reviewed: Sep. 11, 2005

Excellent taste and texture; sweet, but not overly so, and a soft texture. They are perfect with afternoon tea or as a substitute for bread or rolls with supper (especially with tomato-based stews).

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9 users found this review helpful

Three Ingredient Peanut Butter Cookies

Reviewed: Aug. 16, 2005

Excellent peanut butter taste - although they are "gritty" with sugar, that's what I like about them. Do not overbake, or they become dry and lose a lot of their peanut butter flavor.

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1 user found this review helpful

Buttered Ginger Sauce

Reviewed: Mar. 3, 2005

Truly nice flavor combination. I wasn't sure about mixing parmesan and ginger, but the cooking allows the cheese to take on a wonderfully nutty taste, which combines well with the ginger. Mixed the sauce with soba noodles and cooked shrimp: delicious (I did not use the full amount of butter, but cut it in half and thinned the sauce with shrimp stock.)

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2 users found this review helpful

Maple Walnut Crumb Cake

Reviewed: Dec. 21, 2004

The crumb topping is excellent. The cake is too oily. Another crumb cake recipe I've used has a ratio of 3 cups dry cake mixture: 1/4 cup oil; this one is 3 cups dry cake mixture: 1 and 1/4 cups oil. Way too much oil for our tastes. (The ratio for dry ingredients to milk and to eggs is the same between the 2 recipes.) The cake was unpleasant: heavy and greasy tasting (not at all like any of the European-style cakes I've eaten; they usually have a fine crumb and almost dry texture).

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10 users found this review helpful

Celery Smashers with Cream Gravy

Reviewed: Dec. 4, 2004

Excellent recipe - the celery and onion added even more flavor than I thought they would (although I did make the recipe the night before and reheated it the next day while the turkey was resting, so that could account for the extra flavor throughout). The leftovers made superb potato cakes.

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7 users found this review helpful

Pan De Sal II

Reviewed: Jun. 16, 2003

Great bread that stales slowly (still soft 4 days later). Went over well at a Mother's Day brunch - all ages enjoyed it. Very rich and silky texture.

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2 users found this review helpful

Waikiki Cornbread

Reviewed: Jun. 16, 2003

Wonderful! I used Krusteaz Buttermilk Pancake Mix (a Northwest Brand from Seattle) and it wowed my husband and I. Yum! Doesn't even need honey...

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3 users found this review helpful

Brown Sugar Sauce

Reviewed: Nov. 24, 2002

What a great, quick sauce! Buttery and sweet - a perfect dessert topping.

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0 users found this review helpful

Greek Potato Stew

Reviewed: Nov. 24, 2002

Loved it. The only change I made was to substitue 1.5 Tbs. of regular olive oil for lemon olive oil and to add a pinch of grated lemon peel. Excellent recipe! Will definitely be a regular entree at our house. Thank you!

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5 users found this review helpful

Candied Apples III

Reviewed: Oct. 30, 2002

An amazingly easy way to make a beautiful red, shiny candied apple. Wonderful! The only problem was that the wax paper stuck to the apples, so I think I would set them on a well-oiled platter or perhaps a silicon sheet to harden. I'm very pleased with this recipe.

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72 users found this review helpful

Pennsylvania Dutch Funny Cakes

Reviewed: Dec. 10, 2001

Loved this growing up in PA and glad to find the recipe again. Made these out here in Washington State for my church's semi-annual bake sale - now have requests to make them each time. Chocolate layer is sooo good and the cake part has a lovely vanilla flavor.

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4 users found this review helpful

Spanish Rice Bake

Reviewed: Aug. 21, 2001

This is indeed a very yummy recipe...wonderful comfort food. For once I'm looking forward to leftovers. Thank you, Melodie! (Made mine with home-canned tomato sauce instead of canned tomatoes and water.)

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1 user found this review helpful

Flaky and Tasty Pastry

Reviewed: Jul. 16, 2001

This is the best pastry crust I've ever tried, and I've tried MANY (the next closest would be the cream cheese pastry from "New Joy of Cooking"). It handles beautifully and is indeed flaky -I baked a piece alone with a bit of sugar on top just to see and taste, and it had quite a few layers and a lovely flavor. The egg and baking soda make it puff (just a little) nicely. The only difference is that I didn't need the whole cup of liquid, as I live in the Pacific Northwest and my flour must be kind of "wet", as I needed only 7 ounces of liquid to get the right consistency. A beautiful crust indeed.

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14 users found this review helpful

Greek Steffotto

Reviewed: Jun. 21, 2001

This is so good - I think it tastes like a barbecue stew. It really did make the house smell wonderful. I don't think kids would like it, as the vinegar might be overpowering to them. Great with roasted potatoes.

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1 user found this review helpful

Spinach Muenster Quiche

Reviewed: Jun. 21, 2001

This was such a wonderful dish - I made it the night before, then early the next morning just popped it into the microwave to reheat. It was fabulous! I think I might choose a more robust cheese next time, like a sharp cheddar, but the recipe is also just soooo good the way is. And what better way to eat spinach? Kelli

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25 users found this review helpful