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

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Vegan Carrot Curry Soup

Reviewed: Mar. 27, 2013
This soup is good! I made this recipe exactly as written using Pacific brand low sodium veg broth. I think variances in taste can depend on the kind of broth and curry powder you use. I found I had to add some salt at the end. I chopped my carrots on the chunky side--rookie mistake--so next time I'll chop them smaller to reduce the cook time.
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Apple Squares

Reviewed: Sep. 18, 2008
These bars taste even better the next day. I followed the recipe exactly except I omit the nuts due to a friend's allergy to them. The consensus is in--they're delicious!
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Spicy Sweet Potato and Coconut Soup

Reviewed: Apr. 22, 2009
This soup is delicious. I followed another reviewer's tips and used fish sauce and lime juice. I puréed it in the blender after it had cooled a bit and did it in batches. The soup has a beautiful colour and flavour when it's done. Definitely use fresh ginger.
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2 users found this review helpful

Smokin' Scovilles Turkey Chili

Reviewed: Mar. 24, 2009
This chili is delicious. I didn't have hot chocolate powder so I used some Hershey Kisses as another reviewer suggested. Definitely taste as you add them so you don't add too many. Tastes great with Baked Tostitos for a low fat meal that's high in protein.
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1 user 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

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

Avocado, Tomato and Mango Salsa

Reviewed: Aug. 1, 2009
Fresh and colourful! This was a hit at my bbq last weekend. Since it's been so hot here, it was a light, refreshing salsa. Just be prepared to do a lot of chopping.
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1 user 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

Pat's Potato Salad

Reviewed: May 27, 2008
This potato salad is fantastic! I made it for a dinner with guests and it was a huge hit. I didn't even use fresh parsley--I used dried--and I know fresh would be even better. I used a garlic mustard b/c that's all I had. Definitely it make the day before you plan to serve it.
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1 user 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

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Mar. 16, 2010
This is delicious! I used garlic cloves instead of garlic powder. One warning, if you use a brined tenderloin, omit the salt in the rub as it will already be quite salty. I served it with roasted yams and pan fried asparagus. It also made for amazing sandwiches the next day, sliced thin on a baguette WITH the yams and some of the reserved glaze.
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Juicy Roasted Chicken

Reviewed: Jan. 18, 2009
I just had this for dinner and it is sooo good. I used I Can't Believe It's Not Butter Light. I stuffed the cavity with crushed garlic cloves, celery, onion, and parsley. I made gravy from the drippings and served it with green beans, corn, and home made stuffing. I had a 4.2 lb roaster and it cooked quickly at 350F. I have a gas oven, that may make a difference in cooking time. Keep your meat thermometer on hand! I'll definitely use this again, enjoy!!
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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
Photo by Kay

Peanut Butter Cup Cookies

Reviewed: Jan. 1, 2009
I just finished baking a batch of these and they're amazing! I used cookie sheets lined with parchment paper and I think it worked great. I rolled the dough balls in granulated sugar before placing on the sheet, it gives them a subtle sparkly look when done. I also used Hershey Kisses and pushed them into the cookies right after removing them from the oven. This worked great for me. The chocolate melts a bit and tastes awesome. The edges of the cookie cracked but this didn't bother me. These cookies are so easy to make, I'll definitely make them again.
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Brown Sugar Meatloaf

Reviewed: Jul. 12, 2009
This meatloaf is outstanding! I put the glaze on the top and added a few splashes of Worcestershire sauce and hot sauce. I also used dried breadcrumbs instead of crackers but otherwise followed the recipe exactly. The texture of the meatloaf is towards the smooth side. I prefer a more "meaty" textured meatloaf so next time I'll adjust the milk/breadcrumbs ratio. I served it with oven-roasted new potatoes. Thanks tangastar!
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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

Apple Pie by Grandma Ople

Reviewed: May 27, 2008
Apple pie is a lot of work, which is why I rarely make it. This pie was worth it! I used a deep dish ceramic pie dish and used 6 regular sized Granny Smith apples. It was piled high. I saved a lot of time by getting the Pilsbury Dough Boy to help me make the crust and I made my first lattice top. I found that crust to have a salty edge to it that I didn't like. It's still really yummy though and I even had a small slice with tea for breakfast.
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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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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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