kfcooke Recipe Reviews (Pg. 1) - Allrecipes.com (10540820)

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Chile Rellenos

Reviewed: Aug. 15, 2010
I blackened my peppers under the broiler and peeled them after steaming them in a paper bag for a few minutes. I tried removing the stems and seeds after blackening and steaming, but the pepper tore up pretty easily, so I would do it beforehand next time. I dipped each peeled pepper in an egg wash, rolled them in Panko bread crumbs, and baked at 350 for 10 minutes rather than frying. Delicious! It didn't taste too different from restaurant chile rellenos but was much healthier without all the oil. That said, this was quite time consuming, but they were fun to make.
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15 users found this review helpful

Miguelina's Poblanos and Cheese

Reviewed: Aug. 15, 2010
I blackened my peppers under the broiler instead of in a frying pan. I tried removing the stems and seeds after blackening and steaming, but the pepper tore up pretty easily, so I would do it beforehand next time. I dipped each peeled pepper in an egg wash, rolled them in Panko bread crumbs, and baked at 350 for 10 minutes rather than frying. Delicious! It didn't taste too different from restaurant chile rellenos but was much healthier without all the oil. That said, this was quite time consuming, but they were fun to make.
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12 users found this review helpful

Pesto Sauce

Reviewed: Jul. 2, 2011
Fantastic! Made as written. Be careful with the salt!
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6 users found this review helpful

Basic Beef Stock

Reviewed: Jun. 21, 2009
Made it as read except I roasted the bones for an hour before preparing the stock and added extra potato instead of parsnip. There was a ton of fat that congealed on the top when I let it cool, which I skimmed off. So don't leave out that step.
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5 users found this review helpful

Roasted Pumpkin Seeds

Reviewed: Dec. 1, 2010
Fantastic! Simple. Delicious.
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4 users found this review helpful

Summer Lamb Kabobs

Reviewed: Sep. 18, 2010
Very good! Made as written. No gamey aftertaste that you sometimes get with lamb.
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4 users found this review helpful

Beef Bourguignon II

Reviewed: Jan. 19, 2010
This was amazing! I replaced half the salt with some onion and garlic salt, halved the butter, doubled all the vegetables, added two potatoes and celery stalks, used 10 oz of fresh mushrooms, and skipped the canned onions. I also added 1/2 cup of vegetable broth in lieu of canned mushroom liquid. I used a quality bordeaux wine, and it came out just delicious - the beef was incredibly tender, there was plenty of gravy, and it smelled incredible. I think reviewers who complained that it was too dry must have forgotten to cook it covered, and those who said it was too "winey" likely used a poor quality or inappropriate type of wine. According to Julia Child's recipe, you should only use a Beaujolais, Cote du Rhone, Bordeaux-St. Emilion, Burgundy, or Chianti.
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4 users found this review helpful

Roasted Beets and Sauteed Beet Greens

Reviewed: May 28, 2010
Very good! I made it as is and served with a splash of red wine vinegar. The greens were delicious, and the beets had an incredibly earthy flavor, nicely offset by the vinegar.
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3 users found this review helpful

Best Guacamole

Reviewed: May 4, 2010
I used lime juice rather than lemon, only used 1 tsp of olive oil, added 1/4 cup chopped tomatoes, and added 1 clove of minced garlic along with the onion.
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3 users found this review helpful

Baked Corn

Reviewed: Aug. 14, 2008
Very good! I used half the butter, 1.5 times the sour cream, a splash or two of buttermilk, and fresh corn instead of canned. It was very yummy, but I think I would add more milk next time, as it was more bread-like, and I was hoping for more of a spoonbread.
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3 users found this review helpful

Fava Bean Breakfast Spread

Reviewed: May 17, 2010
Great! I used fresh fava beans. I made the following modifications suggested by other reviewers: sauteed the onion with 3 cloves minced garlic in the oil first, added the tomatoes and let them soften, then the beans and other ingredients plus 2 tbsp of tahini sauce. I left out the red pepper. I plated it with a runny fried egg on top of each serving, which we mixed together with the beans, and stuffed it all into a warm pita. Wonderful! Very healthy. Very interesting flavor.
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2 users found this review helpful

Scottish Shortbread IV

Reviewed: May 2, 2010
Very good, very easy. I skipped the kneading and the rolling and shaped the cookies into little torpedoes in my hand, smushed them a little on the baking tray, and pricked them with a fork. I baked for only 20 minutes. Next time I might do as other reviewers did and press the dough into a small pan, prick with a fork, then cut into rectangles before baking; that sounds even easier than what I did.
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2 users found this review helpful

Summer Salad with Cumin-Crusted Salmon

Reviewed: Jun. 20, 2009
I was really impressed with this recipe, both the taste and the quick preparation time. I used half the oil, skipped the feta and cilantro, and replaced pine nuts with sunflower seeds. Fantastic!
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2 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 29, 2008
I used fresh pumpkin from a medium sugar pumpkin, which came to about 4 cups of pumpkin. So I doubled the recipe to match, except for the condensed milk - one can of the fat-free variety was sweet enough. Two cans would've been overkill/diabetes-inducing. I also used homemade pie crust, which I pre-baked prior to use. Great! Also note that 1 tsp of pumpkin pie spice is 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg. So using pumpkin pie spice instead of the recommended spices is really no change; they're the same spices.
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2 users found this review helpful

Sweet and Savory Kale

Reviewed: May 1, 2011
Very good kale dish - made as written minus the almonds
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1 user found this review helpful

Neat Sloppy Joes

Reviewed: Aug. 31, 2010
Great! I used a bit more onion and celery and threw in three cloves of minced garlic rather than the garlic powder. I also used a can of tomato paste rather than tomato soup. I added a splash or two more of vinegar and worcestershire to give it a little more tang and cut the sugar in half.
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1 user found this review helpful

Raspberry Cherry Pie

Reviewed: Jun. 2, 2010
Fantastic! I used 2 cups fresh raspberries, 2 cups fresh Bing cherries, my own pie crust recipe, and I substituted lime juice for the lemon, which gave it a nice zing. I also cut the sugar down from 1.5 cups to 3/4 cup, and it was still delicious; I would think the full amount of sugar would've been way too sweet. Absolutely delicious! I probably could've used 1.5x the filling, as I had a deep dish pie plate, which could've held a good deal more. Loved it!
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1 user found this review helpful

Curried Mustard Greens with Kidney Beans

Reviewed: May 25, 2010
I made it pretty much as read with the following substitutions: butter instead of ghee, 1/2 tbsp powdered ginger instead of fresh, can of lite coconut milk instead of the half and half. I also doubled the kidney beans, added a few cloves of minced garlic in with the onions, added a tsp or two of garam masala in with the curry plus a little salt, and used way more greens - probably 1 bunch mustard greens, and 2 bunches kale (and could have used a bunch or two more). Turned out fantastic! Serve over basmati rice.
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1 user found this review helpful

Napa Cabbage Salad

Reviewed: May 17, 2010
This was a wonderful salad! I didn't expect it to be so good. I've had it before somewhere, maybe at P.F. Chang's. I made it as written, but only used 4 tbsp of butter, used rice vinegar instead of cider vinegar, and only used 1/4 cup sugar. I concur with other reviewers; this would be a complete meal and would be even better with a grilled chicken breast added.
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1 user found this review helpful

Cheddar Buttermilk Biscuits

Reviewed: Apr. 3, 2010
These were amazing! I made the recipe as is, except I substituted 4 tsp of dried oregano in place of the cayenne and doubled the cheddar. The dough was a bit crumbly and a little hard to work with ( - could maybe have used a bit more buttermilk -), but the biscuits turned out fabulous. The only thing I would do differently next time is maybe put a pat of butter on top of each biscuit before baking to make them a little less crispy on top.
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1 user found this review helpful

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