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

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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

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

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

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

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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5 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users 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

Charley's Slow Cooker Mexican Style Meat

Reviewed: Feb. 16, 2015
I thought the flavor was a little flat. I didn't have bouillon cubes to add depth, and I had to do a lot of flavor doctoring after 2 hrs on Low post-shredding (cumin, onion powder, garlic powder, salt, pepper, chili powder, smoky seasoning blend, taco seasoning -- I couldn't find the right flavor until finally I did, so it's not really the same recipe anymore). I'd make this again, because ultimately it was yummy, but I'd amp up the seasonings before browning as well as use beef broth instead of water, plus use greater quantities of seasonings at the start in the cooker.
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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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

Chicken Pot Pie IX

Reviewed: Dec. 28, 2014
Yum! Used as the base for modifications that I made to use up leftovers. I recommend adding sherry and/or white wine (I used both) to deepen the flavors as you let the sauce simmer. I let my sauce simmer for about 30 min in order to eliminate the flour taste in the sauce and to ensure a thicker sauce.
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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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

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