Kay Recipe Reviews (Pg. 1) - Allrecipes.com (10848370)

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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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163 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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162 users found this review helpful

Mom's Turkey Sausage Patties

Reviewed: Nov. 19, 2008
I just made this recipe and it's terrific. I didn't cook up all the mixture, I'm sure it'll taste even better tomorrow morning for breakfast. I used Foster Farms ground turkey and they come in packages of 1.25 lbs. The seasonings seemed just right for this quantity of meat, although I'll probably cut back the salt a little next time. I used Kosher salt. For an experiment, I separated some of the meat mixture and added half a grated apple. It's really good! It also adds much-needed moisture to the sausage if you're using 99% fat-free turkey.
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48 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

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

Terrific Turkey Meat Loaf

Reviewed: Mar. 15, 2009
I'm upgrading this recipe from 3 to 4 stars. It tastes much better the next day. I omit the green peppers and used bread crumbs. With 10 min left to cook I topped it with Heinz Chili Sauce. I think it's some trial and error to get the seasonings right if you're willing to experiment.
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9 users found this review helpful
Photo by Kay

Shoyu Chicken

Reviewed: Mar. 20, 2011
This is delicious! I halved the recipe and made it in a Crock Pot, low heat for 8 hours. When it was done I shredded it so it looked more like pulled chicken. I also took some extra marinade in a saucepan and whisked in some sriracha sauce, bringing it to a boil. Served it over the chicken.
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7 users found this review helpful

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Reviewed: May 11, 2009
This recipe is fantastic!! It was so easy to make too. I used top loin New York steak (it was on sale for a great price!) and regular onions instead of shallots because that's what I had. I heated olive oil at med-high heat and made sure the pan was H-O-T before adding the meat. This way you sear the outside and it makes a "crust" to seal in juices. I'm new to cooking steak so I still need to work on proper cooking time. I added mushrooms along with the onions. I'm looking forward to making this again!
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6 users found this review helpful

Spinach Basil Pesto

Reviewed: Jan. 29, 2012
I just got a food processor and this is the first thing I made. It's delicious! I cut the recipe in half but followed the recipe exactly. Nowadays I'm much more conscious of ready-made store bought food, with ingredients I can't pronounce. This way I know exactly what I'm eating and it's so easy to make.
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4 users found this review helpful
Photo by Kay

Easy Flat Iron Steak in Wine Sauce

Reviewed: Apr. 25, 2009
I was really craving steak and I found this recipe. If you find cooking steak at home a little daunting like I do, this recipe is so easy and practically fool proof. The flat iron cut is tender and much less expensive than the ribeye and New York cuts. I bought a 16 oz steak that ranged in thickness from 0.50" to just under 1.0" which I cut it into 4 pcs. I followed the rub recipe exactly and didn't change the quantities for my larger cut & there was still plenty of rub. I only swapped out fresh garlic for the powder. I cooked the steak 2 min on each side. This left the thinnest piece medium-rare in the middle and the thickest piece with a cool center. When I returned the steaks to the wine sauce, I cooked them for 2:30 on each side. I used an oil splatter shield too. While this was happening, I steamed a bag of frozen green beans in the microwave so that everything was done at the same time. I give the flavour of the steak 4 stars, the 5th star is for being quick 'n' easy. It smells wonderful while cooking and I'd serve it to guests.
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4 users found this review helpful

Fruity Curry Chicken Salad

Reviewed: Apr. 28, 2008
This chicken salad is really yummy, flavourful, and I love the crunch of the apple and celery. I didn't use any grapes--didn't have 'em and they're not missed b/c the apple and raisins add plenty of sweetness. I used roasted sliced almonds and next time I'll wait 'til serving to add them as they got a bit soft over night. Also, curry powders can vary as far as their spice make-up. I added a couple dashes of cinnamon to my salad to play up the curry and the apple.
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4 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

Homemade Horseradish

Reviewed: Jan. 13, 2013
I just made this to go with PJ's Sweet Potato Mash. In an effort to know my ingredients, ready-made horseradish at the store had so many extras in it, I couldn't buy them. This is an easy, quick recipe! I used my little Cuisinart to grate the horseradish. It only has two modes, grate and chop, so the root never got to a fine consistency. I may try the blender next time. The reason you're told to "keep your face away from the container" is that the fumes will slightly burn and make your eyes water. Think of wasabi! Great recipe.
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3 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Jan. 3, 2010
I followed the recipe exactly as written. Since the pork is seared first, it didn't absorb any flavors from the sauce. If I were to start over, I'd try baking it as other reviewers did however with so many pork recipes to choose from, I won't be trying this one again.
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3 users found this review helpful

Best Lemonade Ever

Reviewed: Aug. 1, 2009
Great, simple recipe. I made it for a bbq I hosted last week and it was a hit!! I only wish that I made twice as much. I suggest using 1.5 cups of sugar--you can always add more to taste.
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3 users found this review helpful

LuvAnn's Guacamole

Reviewed: May 6, 2009
This is an OK starter recipe but it's missing a lot of flavor. I added salt to taste but it's still bland.
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3 users 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

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

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

Strawberry Lemonade Ice Pops

Reviewed: Jun. 17, 2012
This is so simple and perfect for hot days. I puréed 1.5 pints of fresh strawberries instead of frozen because they're in season and it worked great.
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2 users found this review helpful

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