Kimberly Recipe Reviews (Pg. 1) - Allrecipes.com (10875463)

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Grilled Pork Tenderloin with Balsamic Vinegar

Reviewed: May 29, 2008
Very very good meat! I doubled the garlic and used red wine vinegar instead of balsamic...I was wary of rosemary AND red wine vinegar, as both of these are things I have in my cupboards from failed recipes in the past. But on the barbeque this tenderloin was absolutely delicious. I saved the marinade to pour over the meat when it started to look dry towards the end of the cooking time, and it was a good choice.
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54 users found this review helpful

Marinated Chicken Pita Sandwich

Reviewed: Aug. 7, 2007
I was very excited to try this recipe...it sounded delicious, and all the ingredients were exciting! When I made it however, I was very disappointed that the chicken tasted just like olive oil, and nothing else! I marinated overnight, and was really looking forward to a tasty dish, and it was all delicious, except for the main part, the chicken marinade. If I make it again, I may not use any oil at all, just the lemon juice, and I'll add more fresh herbs to the marinade.
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40 users found this review helpful

Pork Chops in Red Sauce

Reviewed: Jan. 20, 2009
Great tender pork chops. I never use canned soup anymore, as I have found that tomato sauce with no added salt is a much healthier alternative in recipes, and just as tasty. With some added spices this was a very tasty dish.
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29 users found this review helpful

Strawberry Rhubarb Custard Pie

Reviewed: Aug. 1, 2012
Everyone loved this twist on classic strawberry rhubarb pie! Don't omit the nutmeg, but don't go overboard...it gives it a nice custard flavor. Delicious.
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14 users found this review helpful

Caesar Salad Croutons

Reviewed: Apr. 17, 2009
Great croutons, are very munchable as a snack. I added savory, dried parsley and some dried chilies...not spicy but oh so yummy. The oil and butter together is the key, and I don't clarify the butter first or strain the garlic and spices out, or fry the bread...just sautee and brush on! Flip bread pieces once and brush again, it takes about 30 minutes at 300 degrees...I love these croutons!
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11 users found this review helpful

Berried Delight

Reviewed: Jan. 16, 2011
Really tasty, and popular at the function I brought it to. The only problem I found was that, even though it had been thoroughly chilled, it was really difficult to cut it into clean squares: ended up being delicious piles of mush.
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9 users found this review helpful

Fresh Asparagus, Tomato, and Feta Salad

Reviewed: Apr. 5, 2009
Very good! We agree that the recipe makes too much dressing, so I cut it in half...also we omitted the cilantro, and it was very tasty and healthy with light feta!
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9 users found this review helpful

Pork Chops with Scalloped Potatoes

Reviewed: Oct. 26, 2010
Great idea to mix these two dishes, and I don't know why I've never thought about it before! I used pork tenderloin, and I cut it into medallions. I also omitted the thyme, and just put dabs of butter on each layer, I don't think it was anywhere near a quarter cup. No need to thicken the juice at the end either, and this was great for lunches the next day. Delicious, tender, and quick.
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8 users found this review helpful

Greek Chicken Stew (Stifado)

Reviewed: Apr. 17, 2009
Good, but not great...it smelled so good while simmering that I was anticipating a very flavorful meat...but the meat was on the dry side, with not much flavor! I will make it again, as I like the flavor of the broth, but next time I will pierce the raw chicken with a fork to get the flavor in, and I'll cook it at a lower temperature for longer.
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8 users found this review helpful

Beer Roasted Lime Chicken

Reviewed: Dec. 21, 2009
Great and easy recipe! I didn't have a lime, so just squirted some lemon juice in the appropriate areas...and added a clove or two of garlic to the can. I will be using this again and again!
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7 users found this review helpful

Shortbread Cookies II

Reviewed: Dec. 9, 2009
Yum. Simple, delicious, decadent. Don't wait until the tops get brown though, the bottoms are brown way before then. 12 minutes is perfect in my oven. And I don't own no fancy cookie press, just made them round with my hands and squashed em...delicious nonetheless!
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7 users found this review helpful

Cannelloni Tre Sapori

Reviewed: Nov. 16, 2008
Very good flavor, the eggplant lends an interesting and unexpected deliciousness. Next time I make this I will use less cheese, to make it a more calorie wise meal. Otherwise, great!
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7 users found this review helpful

Rhubarb Strawberry Jam

Reviewed: Oct. 8, 2012
Really great rhubarb flavour! We thought that letting the sugar and rhubarb sit overnight was totally unnecessary, so we let the sugar sit on the rhubarb for a couple of hours to get juicy, then started boiling on really low. Boiled for about an hour, until the rhubarb was broken and jammy consistency. Added jello, put in jars, and let cool. It's great! We also thought 3 cups of sugar was a bit over-the-top, so used only 2. Next time may use only 1.5 cups. Awesome and easy!
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5 users found this review helpful

Steak Tip Marinade

Reviewed: Jan. 7, 2012
Really simple, these ingredients are always around...we used half the sauce and stabbed the meat all over, marinated overnight, and these cheap steaks were GREAT! Super flavor, and tender!
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5 users found this review helpful

Vegetable Whip

Reviewed: Nov. 4, 2011
This is a great way to make mashed potatoes less guilty! I thought we'd kind of have to choke it back, but I was wrong - it's wonderful and tasty!
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5 users found this review helpful

Honey Chicken Stir-Fry

Reviewed: Dec. 29, 2010
Really good stirfry recipe! Nicely sweet, and tastes similar to a recipe from Joey Tomato's that I've been trying to replicate for years! Needs more garlic than called for, and the sesame oil and rice vinegar at the end didn't hurt either.
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5 users found this review helpful

Chicken Breasts Pierre

Reviewed: Dec. 12, 2010
Really great taste to this sauce...I made double because I only had a big can of diced tomatoes, and we'll use the extra sauce on rice, potatoes, even as a pasta sauce. Made the recipe as is, but added white wine instead of half of the water; delicious!
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5 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Dec. 21, 2009
This was unexpectedly easy and, as another reviewer commented, very classy! The paprika adds an interesting flavor to the mix...I would add a bit less of it next time. I used this amount of sauce for two large chicken breasts, and there was a nice amount of sauce for our mashed potatoes. Thanks for the recipe!
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5 users found this review helpful

Sauteed Garlic Asparagus

Reviewed: Nov. 29, 2009
Really good, not stringy! I think the key to this recipe is covering the pan...and don't put the burner on past medium. Good stuff!
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5 users found this review helpful

Red Cabbage-Asparagus Salad with Tahini Dressing

Reviewed: Jan. 16, 2009
I really thought this was a great recipe, until I tasted it! I went out and bought tahini for this recipe, as I have never used it before, and was a bit taken aback with the flavor of it, it's like peanut butter almost! This may be a good salad with a different dressing, for my taste. It is quite a big recipe too, so I have to discard alot of food because nobody here will finish it. I would suggest halving the recipe if you're not sure...I'm glad I tried it, but not for us.
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5 users found this review helpful

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