Kristin Recipe Reviews (Pg. 1) - Allrecipes.com (10609101)

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Cajun Shrimp Orecchiette

Reviewed: Aug. 14, 2012
Alright, so I tweaked this recipe a bunch and it turned out amazing! To start, I did not have shallots so I used a half a vidalia onion. Used half butter and half olive oil, and halved grape tomatoes instead of the plum tomatoes. I also used cubed chicken breast instead of shrimp because that's what I had. Lastly I added another cup of pasta because it didn't seem like enough. I added the chicken after cooking the onions, etc for a bit then added the wine and tomatoes a minute or two before adding the pasta and spinach. Topped with fresh grated parmesan...It was SOO good and nice and light. I can't wait to eat the leftovers!
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Pineapple-Lime Rice

Reviewed: Apr. 4, 2012
Yum!!! As per other reviews, I added a cup of water and a cup of pineapple juice. I actually needed to add a bit more water (1/2 cup or so) about halfway into cooking which didn't seem to change the outcome. I made this along with the Key West chicken on this site and it was a great combination.
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2 users found this review helpful

Asian Lettuce Wraps

Reviewed: Mar. 11, 2012
So so good! I follow this recipe "almost" exact except I use ground chicken instead of beef (Its just a bit lighter tasting), fresh ginger instead of pickled...about 1 tablespoon or so through the microplane. I make a peanut hoisin sauce to drizzle over the top. Heat over medium heat equal parts (or so, to taste) hoisin sauce, peanut butter and water. Amazing!
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B and L's Strawberry Smoothie

Reviewed: Mar. 10, 2012
Ok, so I didn't follow the recipe exactly but I thought the addition of the vanilla and a teeny bit of sugar was great. I used plain Greek yogurt, chocolate soy milk in place of the skim, and only used one teaspoon of sugar. It tastes like a chocolate covered strawberry! And good for you! I will definitely make this again.
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3 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Nov. 12, 2011
Oh. My. Gosh. This is still scalding hot from the stovetop and I can't stop taking bites. AMAZING. My husbands coworkers family owns a cranberry farm so the cranberries I used are super fresh (he raked them just for us!). The only thing I changed was using two medium apples versus one large. Not much of a change, i suppose...Actually next time I make this I think I will use more apple. Maybe three or four even. I can't even wait to make this again and again!
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Spaghetti Carbonara II

Reviewed: Mar. 1, 2011
I made this "almost" exactly as written except I think I used a bit more (like double) of the parmesan cheese and I mixed it with the eggs before adding to the pasta as recommended by another reviewer and it came out nice and creamy. REALLY good... I only gave it four stars because I was comparing it to a great little Italian restaurant called Dante's in a little town in NH (Barrington, NH to be exact, if you are ever in the area GO THERE! You won't regret it! And Calef's is right around the corner!!!). Their version is AMAZING and it makes you moan at every bite. I usually eat it until I can't move. They call it "The Widow Maker" for good reason!
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4 users found this review helpful

Chicken Chipulos

Reviewed: Feb. 9, 2011
I sure do love me some mexican style food! This was pretty darn good. I did make some additions but am rating on the listed recipe only. For starters, I added some cumin and garlic powder. I also added a "layer" of black beans between the chicken mixture and cheese. I did a mix of cheddar and monterey jack cheeses as well. The onions were a bit much for me personally because they didn't seem to cook as much as I had hoped and I don't like raw onions. I realize now that I had actually halved the cooking time (I read it wrong and cooked for a HALF hour, which was FINE otherwise) so I'm sure this was why. I bet this would be good with a layer of refried beans as well.
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11 users found this review helpful

Glazed Ham

Reviewed: Feb. 6, 2011
Sooo good. As per another reviewer, we agree the bottom part that cooked in all the liquid was to die for. I started with a 7 lb bone in picnic ham and used 1 cup of water (per label directions). Cooked for two hours at *350* (not 275) then did the glaze part and cooked for another hour. I didn't have liquid smoke but it was amazing even without it. I wonder if the smoke flavor would have detracted from it anyway... I will never make ham any other way again.
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5 users found this review helpful

Home Style Macaroni and Cheese

Reviewed: Jan. 18, 2011
I can't wait to dig in to this! I am rating just on the taste I had before putting it in the oven. Here are the changes I made: I used a full box of macaroni, added about 1/3 cup or so of fresh grated parmesan, about 1/2 cup or so (I never measure additions) of shredded mozzarella, 1 3/4 cups skim milk and 1/4 cup light cream and used 1 1/2 tsp regular yellow mustard and 1/2 tsp sweet hot mustard (Inglehoffer) because that's what I had. I also used 1 tsp dried parsley instead of fresh. I melted the butter then mixed with the bread crumbs and parsley. Lots of changes but I think this is a great recipe that you can be flexible with...
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4 users found this review helpful

Spicy Jalapeno Chicken Sausage with Mango, Pineapple Salsa

Reviewed: Aug. 23, 2010
So glad to see this recipe on this site. Now I can save it to my recipe box and not have to search the al fresco site for it. I have made this a few times and we just LOVE it! I don't add the edamame because we don't like it but I bet it works just fine here. I wouldn't change a thing otherwise! Perfect-spicy AND sweet! Update- ok, so I've started using the edamame and its pretty good in this. I do recommend doubling the sherry because, hey, why not! It makes just that much more "sauce". Yum Yum yummm!
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Best Steak Marinade in Existence

Reviewed: Jun. 20, 2010
Just like the title says...It really is the best!
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3 users found this review helpful

Special Pork Tenderloin

Reviewed: Feb. 14, 2010
I followed this recipe (almost) exactly but I didn't have apple juice so I used white wine in its place. I think it actually added an extra layer of flavor that may have been missing otherwise. Also I only had one pork tenderloin but it worked out because I would have doubled the sauce anyway. Really good recipe!!
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4 users found this review helpful

Fugi Salad

Reviewed: Jan. 14, 2010
Really good! I added some small bits of broccoli and used broccoli slaw instead of cabbage. I also tossed the ramen noodles in with the almonds and sesame seeds and toasted them a bit. Will definitely make this again!
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2 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Dec. 20, 2009
I must have looked at this recipe a dozen times before deciding to make it. So glad I did...It is so good! I found that using a wisk the last time I stirred it really combined the butter and brown sugar well. Also 15 minutes in the oven worked perfectly for me. I just kept checking it after 12 minutes.
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4 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Dec. 14, 2009
Yum!!! I used fresh cilantro in place of the oregano...added about 2 Tbsp of it at the end of cooking. I also added about 2 tsp or so of cumin. I thought it gave it a great smoky taste. Will definitely make again!
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3 users found this review helpful

Deb's General Tso's Chicken

Reviewed: Dec. 9, 2009
This was really good. Very tasty. Not quite how the restaurants make it but that may have been an error on my part. I didn't have the dried chili peppers so I also used about 1/2 teaspoon crushed red pepper flakes. I would have liked it a bit spicier so next time I may add another 1/4 tsp or so. As I crisped up the chicken in my wok I thought I would add the sauce straight to the chicken as it was finishing up. Bad idea! It was fine when it was hot but as it started cooling off it turned to the consistency of taffy. Very sticky on the teeth! Luckily I had only put a little bit of the sauce in there, otherwise it would have been ruined. Be sure to follow the directions and put the sauce on AFTER. I also like using the chicken thighs as opposed to breasts. I think breast meat would have easily overcooked, as you are basically cooking it twice.
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17 users found this review helpful

Chicken Flautas

Reviewed: Nov. 18, 2009
So yummy! I had never had these before but I'm a huge fan of anything with cheese and tortillas! I used shredded rotisserie chicken, used my own salsa instead of picante sauce (so easy to make and SO worth it) and didn't have any monterey jack so I just stuck with the cheddar. It took me a minute to get a routine to put them together but once I got going, they went together pretty painlessly. Oh, and I used about 1/2 cup oil in the pan to dip the tortillas in completely. Definitely making these again soon.
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Restaurant-Style Chicken Scampi

Reviewed: Oct. 13, 2009
I decided to follow sweetie pies review almost exactly but didn't have white wine so I used half sherry and half chicken stock. It was "almost" like olive gardens chicken scampi but was missing something...maybe needed more garlic (is that possible?). It was FANTASTIC, nonetheless.
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2 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Sep. 7, 2009
This is autumn comfort food at its finest! I used the leftover marinade to make a sauce. I brought the marinade to a boil then added some cornstarch diluted in water. I couldn't stop "taste testing it"! Next time I make this, I am going to try it in the oven because I think the flavor of the marinade will be more prominent and not quite as covered by the grill flavor. This will be great with warm homemade applesauce...Mmmm!
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Berry Shooters

Reviewed: Aug. 6, 2009
Made "margarita" shooters (tequila with lime jello), grape jello with vodka, and tropical fruit jello with pineapple rum. These were great. Felt bad for the person that ate all the margarita ones! They were pretty dangerous...
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6 users found this review helpful

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