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

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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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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Chicken Stock Gumbo

Reviewed: Nov. 30, 2008

This gumbo is really good. I was a bit skeptical about putting the rice in uncooked, but it cooked in the 30 min and really thickened up the gumbo nicely. I pulled meat off a rotisserie chicken and added it before simmering for 2 1/2 hours, in addition to the smoked sausage. One thing I would change: I would make the roux (bacon fat/oil/flour) by itself first, stirring constantly until it was the color of dark peanut butter; then I'd add the veggies to cook them down. In following the instrux as noted, I found that the flour mixture kept sticking to the bottom of the pan and never achieved a gravy-like consistency, which apparently it should have. But the taste is outstanding, so even following the instrux to a T resulted in delicious gumbo!

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Best Fried Green Tomatoes

Reviewed: Jul. 28, 2008

Although I didn't follow this recipe to a T, I'm giving it 5 stars because my first batch of fried green tomatoes ever turned out so yummy! My husband cut the tomatoes about 1/4" thick; they got perfectly crispy. I also skipped the breadcrumbs and cornmeal and instead used panko breadcrumbs (which stuck to the tomatoes very well). Otherwise, didn't change a thing ... flour, egg/milk dip, panko seasoned w/S&P. I never knew they'd be so delicious and almost a bit lemony! We're making for our first dinner party as a married couple; it'll be a fun surprise for our guests!

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Bacon Wrapped Hamburgers

Reviewed: Jul. 21, 2008

These are the most flavorful burgers I've ever had, and I am picky about my burgers! For flavor I give 5 stars; I've been trying to find the right mix of onions and egg to make sure the burgers don't fall apart on the grill, so for that I give 4 stars. Last time I used about 1/4 c or 1/3 c onion, chopped fine and then rolled in paper towel and squeezed to remove as much of the liquid as possible plus 1/2 beaten egg; the burgers stayed together better but still were a bit delicate on the grill. The flavor of the onions is subtle but that special something, so don't worry if you're not an onion lover, go ahead and dice them small and include them. You won't taste "onion!" -- you will taste flavor. I don't wrap in bacon b/c I'd rather have my bacon crisp, so I cook it and then top the burgers with bacon. For the ultiamte decadence, use Neuske's bacon from Wisconsin; you will never, ever want to go back to grocery-store bacon. (Buy at some butcher shops & specialty retailers, or order online. Expensive but absolutely worth it.)

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Jalapeno Popper Spread

Reviewed: Jun. 8, 2008

This easy-to-make dip was delicous -- everyone at the cookout I brought it to came back for seconds and thirds and ... I couldn't find canned jalapenos, so I diced one jalapeno. It was mildly spicy, so next time I make it I'll use two or three jalapenos for a real kick.

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Spinach Dip with Water Chestnuts

Reviewed: May 31, 2008

My favorite spinach dip! I serve it in a pumpernickel bread bowl -- nice contrast of color -- and then buy and cube a second loaf for dipping pieces. (I also use the pieces from hollowing out the bowl, but just that amount runs out before the dip is gone.) Also very tasty with fresh veggies, especially celery and quartered mushrooms. Leftovers make a good sandwich spread the next day, toasted ala grilled cheese.

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Chuck's Come On Ice Cream (or Night of the Red Death) Chili

Reviewed: Feb. 18, 2008

Spicy and very flavorful. Adding beans lends good texture and good nutrition without changing the flavor. The best way to make it is to marinate the meat overnight for at least 12 hours, then saute the meat in the morning. I used 2 saute pans simultaneously to cut down on the time I was standing over the stove; that's a lotta meat to brown. Put all the ingredients into a crock pot and simmer all day in on low.

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Doreen's Steak Marinade

Reviewed: Feb. 17, 2008

My fiance loved this -- he would give it 5 stars! I tried to make it a little less sweet -- the honey made it sweeter than I expected (next time I'll use a little less). Didn't have sherry so used rice wine vinegar; added dash of worcestershire sauce, 2 extra garlic cloves, and a few dashes of Tabasco. The rib eye that marinated for 10 hours was delicious!

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Spicy Bean Salsa

Reviewed: Feb. 14, 2008

This is very tasty. My small neighborhood market didn't have black eyed peas, so I used pinto beans instead. I also used canned corn and canned tomatoes b/c I didn't have much prep time. I am eager to see how this tastes with fresh summer veggies if the mostly canned version was as good as it was! (added cumin, garlic, cilantro as suggested -- cilantro really adds a fresh taste)

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Chicken Pot Pie VI

Reviewed: Oct. 30, 2007

This was delicous! I tweaked the recipe -- I used garlic/herb rotisserie chicken from the supermarket, both breasts (faster and lots of flavor). I sauteed the onion in a bit of butter and olive oil, and then added 8oz of chopped baby portabella mushrooms (more flavor than white buttons). I used these, plus a can of French green beans, rinsed, as my veggies. I didn't have 1 c Cheddar, so I used ~1/2 c sharp Cheddar and ~1/2 Mexican cheese blend, plus 1c Mozzarella. My boyfriend and I loved it!

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