Kay Recipe Reviews (Pg. 3) - Allrecipes.com (10848370)

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Banana Crumb Muffins

Reviewed: Mar. 11, 2008
I am one of the few people I know who does not like bananas. I made this because of all the reviews. I didn't want to make muffins so I baked the batter as a coffee cake in a lightly greased glass baking dish. I had to bake it longer but checked with the toothpick test periodically. It came out perfectly and everyone at work loved it :)
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1 user found this review helpful

Terrific Turkey Chili

Reviewed: Feb. 17, 2008
This chili is fantastic! I just ate a bowl of leftovers for lunch. I'm giving 4 stars instead of 5 b/c I changed up the recipe a bit. You can change up some ingredients to your liking. I left out the zuccini and added 1 can of kidney beans + 1 can of corn, both drained. I also left out the tomato paste b/c I didn't have any but if you simmer the chili long enough, it will reduce to your desired consistency. I also had leftover chiopotles in adobo sauce and added two of those. SO GOOD!
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3 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Jan. 14, 2008
I'm giving this recipe 3 stars at best but I think part of the trouble was on my part. I followed the recipe exactly except for the honey, as it's hard to measure, so I eyeballed it. I don't think I put in enough. I used frozen fillets from Trader Joe's. I think the quality of the fish was OK but you really need to keep a sharp eye to be sure the fish doesn't overcook--it cooks fast. I wish it tasted better because of all the glowing reviews, but with all the recipes to try here, I won't be making this one again.
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Chicken Pot Pie IX

Reviewed: Jan. 6, 2008
OK so with 915 reviews at the time I'm writing this, I'm like, "why bother?" but this truly is a DELICIOUS pot pie. Here's some of what I did: -Sautéed onion, one clove of garic, and chicken in olive oil. -Added vegs and broth and simmered 10 min (or less) so veg doesn't get mushy. -Used herbs like marjoram and sage for sauce -Omit peas, added cut frozen green beans and canned corn -I used skim milk but next time I'll have to add more flour to thicken the sauce...or use 2% milk -Mix sauce and chicken/veg together before adding to pie crust. **ENJOY!!**
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3 users found this review helpful

Stuffed Pork Tenderloin

Reviewed: Dec. 27, 2007
I made this recipe with my sister for Christmas dinner. It was really moist and tasty--not dry at all, but it was on the salty side. I bought the loin from Fred Meyer and it was pre-brined. Add to that the bacon, and there's even more salt. You definitely need the bacon to keep the loin from drying out if your cut doesn't have a fatty side. The bacon also imparts that awesome bacon-y goodness to the meat. The stuffing was pretty good too. Doesn't make much so next time I'll make extra and cook it in a casserole. We added some chopped mushroom stems and then used some of the stuffing to make stuffed mushroom caps. I also made roasted sweet potatoes (cut in wedges, drizzled in olive oil, add a few crushed garlic cloves in skin, Kosher salt, and red pepper flakes--cook at 350F for @ 30 min or until tender). The sweetness of the potatoes really enhanced the pork and balanced the saltiness.
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33 users found this review helpful

Cucumber Sunomono

Reviewed: May 19, 2007
First of all, this salad is called "SUNOMONO", not "Sunomo". It's Japanese. I give this recipe 4 stars because it's quite good but I made a few additions that made it 5 stars. I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds. Everyone loved it :)
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167 users found this review helpful

Bulgogi (Korean Barbecued Beef)

Reviewed: Mar. 19, 2007
My father is Korean so I remember having this dish as a kid. We never put carrots in it so I left them out. I also omit the salt--the soy sauce already has plenty of salt and I used reduced sodium soy sauce at that. I added a bit more sugar to taste as I recall it to have a slightly sweet and salty taste. Also topped with fresh scallions when it was done and served it over hot white rice. Yum!
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163 users found this review helpful

Bread Pudding II

Reviewed: Feb. 21, 2007
This recipe is so easy and yummy. Next time I will grease the pan first. Definitely add raisins! I used golden raisins and they kind of "plumped up" and tasted delicious.
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1 user found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Feb. 4, 2007
I like this recipe but I gave it only 3 stars because I think the flavor needs a few kicks. I agree with a previous reviewer that 2-3 TB of lemon juice will do the trick. I also agree that it needs more garlic and feta because otherwise the flavor is bland. It smells great when you're preparing it. By the way, it took me much longer than 30 min to prep--almost an hour. The phyllo can be really fussy to work with. I used PAM spray and that worked great :)
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3 users found this review helpful

French Dip Sandwiches

Reviewed: Jan. 22, 2007
I have definitely had better French Dip sandwiches. Even with reduced sodium soy sauce and less bouillion, the main flavour is salt. The rosemary is subtle but I don't love the soy/rosemary combo. It masks the natural flavour of the beef which I think should be primary in a French Dip sandwich. I toasted baguettes with provolone cheese prior to layering in the beef--that made it taste better. I won't make this recipe again.
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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 8, 2007
I almost didn't review this since there's over 2000 rave reviews but I think it's yucky. I thought anything cooked in a Crock Pot tasted good but not this. I had leftovers no one wanted and had to throw them out. I'm a pretty good cook and that's never happened before. It tasted bland and too "onion-y". I love onions but boy....too much. What can I expect when I use an onion soup mix by the brand name "Mrs. Grass"?
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2 users found this review helpful

Sweet Corn Bread

Reviewed: Jan. 8, 2007
This was pretty good. The sour cream helps to make it moist and not crumbly like a lot of cornbreads out there. It tastes great the next day if you toast it and put some butter on it. Mmmm....
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1 user found this review helpful

Fish Chowder

Reviewed: Jan. 8, 2007
**I'm upgrading my review. This chowder tasted much better the 2nd day! I still say it needs some doctoring to suit your tastes** I was underwhelmed with this chowder. I followed the tip to cook the mushrooms, celery, and onion in bacon drippings but otherwise followed the recipe exactly. It definitely needs some doctoring, ie more Old Bay, scallops perhaps, etc. I also didn't care for the cod. I don't eat fish often so I didn't know what to expect of the cod beforehand. The bacon adds a nice depth to the flavor. I won't use this recipe again.
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2 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Dec. 3, 2006
This was my first attempt at French Silk pie and it came out fantastic. I used a 9" Marie Calender's frozen pie crust and there was plenty of filling for it--just the right amount in fact. Any more would've been too much. I served it with store bought whipped topping. Delicious as it is, I have to admit I can only handle this pie in small servings as it's quite rich.
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4 users found this review helpful

Slow-Cooked Chili

Reviewed: Dec. 3, 2006
**I have to make a correction to this review I posted a while ago: I used BRANDT GROUND BEEF, not Angus beef. It's 100% natural and I found it at my local Thriftway grocery store. It's really tender and flavorfull.*** This chili is really good! I set my Crock Pot on high for 4 hours and after a looksee at 3 hours, I was skeptical. The "sauce" part of the chili looked thin and watery. I had cut the recipe in half but used 8 oz of tomato sauce. At this point I added about 1/4 cup of Ragu sauce just to thicken it a bit. One hour later, it turned out great. It wasn't dry as other reviewers claimed. I also used Angus ground beef and I feel it made a huge difference. The meat is more tender and flavorful then "regular" ground beef.
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29 users found this review helpful

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