KC Recipe Reviews (Pg. 1) - Allrecipes.com (10761601)

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Rosemary Roasted Cashews

Reviewed: May 3, 2014
These nuts are a delicious treat! Everyone likes spiced nuts, and these are a unique take on an old favorite. The rosemary flavor is unusual and special; the brown sugar and cayenne adds enough heat/sweet to perk your palate and make you do a double-take. (What spiced nuts are these?!) The salt adds a tiny bit of crispy crunch. And I used salted butter. I was introduced to these cashews when visiting my brother, who'd received them as a Christmas treat. When I was gifted a big tin of cashews the following Christmas, I decided to make them myself. Make sure you watch the oven carefully -- depending on the heat of your oven (ours runs hot) and the size of the cashews, they may cook a little quicker than expected, and as with all nuts, you will taste a burned flavor if they're even a little overdone. I'm not speaking from experience at all. ;-) These would be delicious made with almonds, too.
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Slow Cooker Carnitas

Reviewed: Jan. 18, 2014
This is delish!! I never seem to get going 10 hours before I want to eat --plus I trim the big pieces of fat off and cut the roast into 3-4 pieces to help the spices permeate (definitely do this), which usually takes me at least 20 min-- so I cook on high for 2 hours and then low for 5-6. This time after shredding, I'm also going to put the meat back into the broth for a little bit to moisten the meat. The leftover shredded meat, which I refrigerate in the broth, is so amazing that this last soak may be worthwhile.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 5, 2014
I think this is missing some essential umami depth, but I couldn't quite find the right add to make me feel I got "it." (I tried a bit of tomato paste, which helped.) It's still delicious, though. I doubled the recipe, used about 1.5 quarts of chicken stock instead of water, I sauteed the onions first and then added about 6 good sized cloves of garlic to the saute and them added to the pot. I used uncooked chicken breasts that I pulled out to shred about about 2.5 hours (and then added back in for 2.5 more hours). I also served over Cilantro Lime Rice from this site, which was delish, along with monterey jack cheese, avocado slices, generous squeeze of lime per bowl, extra cilantro, and sour cream. I'd definitely make again but I'd try to figure out the missing ingredient for the depth I was looking for. Maybe chipoltes in adobo...
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Lime Cilantro Rice

Reviewed: Oct. 6, 2013
This recipe is bright and delicious. I added more lime juice because I had no zest (only a squeeze bottle). I also added 1T of butter to finish. I thought the amount of cilantro was great, but I love cilantro.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 15, 2013
This recipe is delicious; the chicken tastes as good as you'd want it to and it's very moist, so I'm giving it 5 stars. But a grocery-store rotisserie chicken is nearly as good and only slightly more expensive to buy than this is to make, so I'm not sure if I'll make this recipe again.
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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Reviewed: Sep. 15, 2013
Seriously delicious. I had a lot of leftover country ribs that my husband had grilled, and I wanted to do something creative with them vs just reheating, so I tried this recipe. The ribs had been seasoned with a dry rub before grilling, so I scaled back on the salt in this recipe. The time spent simmering tenderized the ribs very well. The broth was thinner than what I think of when I think of "stew," but it was very fresh-tasting due to the cilantro and tomatillos, so it would be good in the summer as well as a cold-weather comfort food. I'd never had a pork stew before, and this is my go-to whenever we have leftover pork.
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Belgian Waffles

Reviewed: Sep. 15, 2013
I thought these were good but not as amazing as everyone said. I bought an inexpensive Belgian waffle iron to see if we liked Belgian waffles well enough to make them somewhat often (in which case I'd ask for a better iron for Christmas or bday), so the iron could be the problem. My husband and I found the waffles to not be as crisp as we wanted and also to be a little bit tough. I wonder if I overmixed the dough while incorporating the flour and milk; I wasn't sure how thoroughly I should mix in between flour or milk additions. I was disappointed in the outcome, since it took me about 45 min to make the batter (night before, and it did rise in the fridge very nicely). The batter was very thick and stretchy, much more like dough than traditional batter. It made 8 big waffles in my Belgian waffle maker.
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Chicken Broth in a Slow Cooker

Reviewed: Jan. 9, 2013
This was super easy and very tasty; I give it 4.5 stars. To get to 5 star status, strain and pour broth into saucepan. Add diced carrots and celery (and chicken, if you like), along with about 1/2 tsp of tumeric for color and flavor. Simmer about 15 min, seasoning for taste, to deepen and intensify flavors. A surprisingly delicious outcome without much effort!
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Saltine Toffee Cookies

Reviewed: Feb. 19, 2012
Although I timed everything exactly as directed so that I didn't cook longer than required, the cookies tasted a tiny bit burned to me. Maybe 30 seconds less would have prevented that. My husband loved them.
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Hash Brown Quiche

Reviewed: Jul. 18, 2011
I found this recipe to be bland. Granted, I omitted the onions b/c one of my guests couldn't tolerate them, but I otherwise followed it pretty closely. I did extend the cooking time of the hash browns in hopes of getting a crispy crust with all that butter. The edges did crisp but that's it (so the butter could probably be reduced without effect). I recommend following others' guidance and frying the hash browns first before pressing into pan to add some texture, and make sure you season well with salt and pepper during cooking. The quiche doesn't puff much during cooking, so I'd say this feeds 3-4 unless it's one component of several at a meal. If I make this again, I'll definitely add more seasoning to both the hash browns and the egg mixture.
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Best Formula Three-Cheese Fondue

Reviewed: Jul. 16, 2011
Amazing!!! Used cave-aged Gruyere. Served with celery, carrots, pumpernickel bread, pretzel bread, and grilled bratwurst. Definitely will make again and again!!
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Sour Cream Cucumber Salad

Reviewed: Jul. 16, 2011
Brought back memories of my grandma! She always prepared this and set it in the refrigerator to let the flavors blend, so I did, too, and served it a couple hours later. The salad was good, with the subtle flavor I expected. After letting the salted cucumbers sit to draw out their moisture, I rinsed with water to remove overly salty flavor and then patted as dry as I could before proceeding w/the recipe (in hindsight I wonder if I should have skipped the rinsing in case the sour cream neutralized the salt adequately). Leftovers got pretty soupy the next day; if preparing in advance, you may want to do two rounds of salting of the cukes (drying with towels in between the two rounds of salting) to try to draw out even more moisture.
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Sauteed Mushrooms

Reviewed: Jul. 16, 2011
These mushrooms are very tasty. I used about 1/3 package of the dip mix, as that's what I had on hand. And I did saute for about 30 min -- they'll be done sooner if you're in a hurry, but cooking them longer allows the sauce to reduce and intensify the flavors. I made this with a mix of white, baby bellas, and shitake mushrooms.
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Caesar Salad Supreme

Reviewed: Mar. 14, 2010
Great sub for raw-egg dressing! I discovered this when I was pregnant and couldn't eat raw eggs; the dressing is garlicky deliciousness, and I still make it often even now that I'm allowed to eat traditional Caesar dressing.
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No Bake Cookies V

Reviewed: Mar. 12, 2010
Brings me back to childhood. Yummy, chewy, chocolate-with-a-hint-of-PB deliciousness.
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Chex® Muddy Buddies®

Reviewed: Mar. 12, 2010
Addictive.
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Hot Bacon Cheese Spread

Reviewed: Mar. 12, 2010
My guests loved this! I did not have time to cook this in the bread bowl as suggested, so I cooked the dip in a pie pan for ~25 min and served with pumpernickel cubes. The bacon flavor was pretty pronounced; if you prefer a more subtle bacon taste, prepare with fewer strips of bacon.
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Hot Jezebel

Reviewed: Dec. 30, 2009
This is a great mix of heat and sweet, it's super simple to make, and it's a crowd pleaser. (It's similar to the old favorite of hot pepper jelly on cream cheese, but this is a unique take and more complex in flavor.) I like it if the horseradish is quite hot so that the sweet of the preserves is a nice foil to that hot flavor (otherwise, this recipe would be too much "sweet" for me). Several times I've bought new jars of horseradish for this recipe and the horseradish is quite mild. So now I prefer to grate some fresh horseradish to ensure that I get just the mix of heat and sweet that works for me. If my eyes water a little, I've got the right combination! (And it's quite the conversation piece being that hot -- but it's a "quick heat" that dissipates fast, vs the lingering heat of a jalapeno or other hot pepper.)
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Chicken With Mushrooms

Reviewed: Jan. 19, 2009
This is delicious. I made a couple of suggested changes -- added cream of mushroom soup, sauteed my mushrooms before putting them in the pan. I didn't have enough fresh mushrooms, so I supplemented with some canned (which I sauteed with the fresh; they tasted great). I coated the chicken with panko breadcrumbs that I seasoned with salt, pepper, garlic powder, and onion powder. I was also in a hurry and pounded the chicken breasts to be about 1/2" thick in hopes of speeding up cooking time. The dish was done in 30 min, and the chicken was surprisingly tender, not even requiring a knife to cut it. This recipe was a delicious surprise!
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Reindeer Snack Mix

Reviewed: Dec. 24, 2008
This mix has a nice hint of heat and sweet. I added garlic bagel chips and also doubled the recipe. I'd probably make a bit more butter sauce next time to get a little more heat/sweet, but my boyfriend loved it as is and it was the hit of the party I took it to.
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