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

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Yummy French Toast

Reviewed: Dec. 29, 2006
This was delicious -- richer than I was expecting, and so easy. I used 1/2" slices of french bread and let the bread soak for several minutes, turning 2-3 times, before cooking in butter. I did in two batches, keeping the cooked toast warm at 200 degrees. Best straight from the pan but nearly as delicous after being kept warm. The leftovers were good too!
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Slow Cooker Tender and Yummy Round Steak

Reviewed: Dec. 29, 2006
This tasted like beef stew to me. The beef was indeed very tender, but I was expecting more flavor. The veggies got mushy too, but I wanted to make this recipe in the crock pot while I was at work, so I didn't follow some of the suggestions to add the veggies late in the cooking. I recommend following those suggestions to keep your veggies from falling apart.
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3 users found this review helpful

To Die For Garlic Feta Pate

Reviewed: Sep. 8, 2007
This dip is delicious! I found it to have a lot of flavor -- lots of garlic and lots of feta (the anchovy adds richness but doesn't at all add a "fishy" flavor, if you're hesitant abou that). I made it a couple of hours before a party and found it to be very firm when I uncovered it at the party (I should have known better -- the cream cheese and feta naturally get firm in the fridge). Next time I'll make sure to take it out of the fridge at least 30 min prior to serving to allow the flavors to develop fully and make spreading easier.
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16 users found this review helpful

Brown Sugar Smokies

Reviewed: Sep. 8, 2007
When I show up to a party without my "pork on pork," I always get groans of disappointment. Salty plus sweet from the brown sugar; yum. I find that I need to cook for 45-60 min to get everything really brown and caramelized (worth the wait for the full caramelization flavor). I've thought about soaking the toothpicks in water to help them not get charred during cooking, but I always forget, and nobody ever seems to mind a bit of burnt pick on their fingertips.
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Hot Artichoke and Spinach Dip II

Reviewed: Oct. 30, 2007
Absolutely delicious!! The cream cheese base has so much flavor that you could also use it as a standalone cheese ball. I forgot to put on the mozz cheese until about 20 min left to bake, and it still came out great (maybe I had to extend the cooking time by ~5 min).
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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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2 users found this review helpful

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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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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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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11 users found this review helpful

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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1 user found this review helpful

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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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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1 user found this review helpful

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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4 users found this review helpful

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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12 users found this review helpful

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 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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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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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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7 users found this review helpful

Chex® Muddy Buddies®

Reviewed: Mar. 12, 2010
Addictive.
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1 user found this review helpful

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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Displaying results 1-20 (of 34) reviews
 
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