KAI Recipe Reviews (Pg. 1) - Allrecipes.com (11005281)

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Spanish Cod

Reviewed: Sep. 18, 2014
I don't include cherry tomatoes, but tiny Yukon gold potatoes that I drizzle with olive oil, sea salt, and Spanish paprika. I microwave them for about 3 minutes and set aside (they don't need to be fully cooked at this stage. I then add them to the skillet ingredients once the diced tomatoes are added.; Secondly, I don't use tomato sauce, but diced Roma tomatoes. Third, Instead of the marinated veggies, I add about 1/2 cup of fresh tomato, onion, and jalapeño salsa, which is something of a staple in my house. Fourth, in addition to olives, I add 1 T of capers. Finally, I add some cumin (about 1/2 tsp to 1 tsp.) because my family particularly likes that spice and a splash of sherry. The heat factor can be easily modulated with the addition of more or less cayenne pepper and cumin. With the addition of the potatoes, all you need is some crusty bread to sop up the rich sauce and a salad.
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Basic Spicy Tomato Sauce

Reviewed: Sep. 10, 2014
I liked this recipe and, more to the point, my family did, too. It's a good basic recipe that can be a springboard for more experimentation. Even in its most basic form, I think it needed some added sugar to cut the acidity of the tomatoes. I used this sauce for my eggplant parmigiana and it was delicious. Also, because I prefer a sauce with ground meat and mushrooms for my pasta dishes, I have added them to the mix and the results were excellent. Next time, I think I'll add some chopped fennel and Italian sausage. As people's definition of "spicy" varies widely, let me say that for my family (all of whom love spicy foods) the 2 tsp. of red pepper flakes are not too much, but if you're not a fan of heat, you might want to go easy on the red pepper initially.
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Slow Cooker Baked Potatoes

Reviewed: Sep. 7, 2014
Well, you learn something new everyday! I've been cooking for over 30 years and have never cooked "baked" potatoes in a crock pot until today. I followed the suggestion of another reviewer and included a whole butternut squash and (since I had one) a large, whole beet. The results were outstanding for all the vegetables. Great flavor and great texture. (And the aroma in the kitchen was out-of-this-world!) My family concurred that they preferred the results of these slow-cooked vegetables to oven baked. That was quite a surprise to me -- I didn't think they'd notice. This recipe is a keeper! It's wonderful for those days when you're out or when, like today, I was grilling outside and didn't want to run back and forth to fuss with a variety of side dishes. Thank you, Nurse Ellen, for sharing!!!
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Slow Cooker Cilantro Lime Chicken

Reviewed: Aug. 18, 2014
I just didn't care for this dish. Admittedly,It sounded good, but the lime juice turned the sauce too sour for my taste. Perhaps I should have added the juice towards the end of the cooking time and not at the start. Still, my family thought it was merely "okay," and I don't think it's a keeper, as written. This recipe benefits from some adjustments and additions.
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Vietnamese Aromatic Lamb Chops

Reviewed: Jun. 25, 2014
Outstanding good! The lamb chops are so tender and flavorful. Yes, there is a sweetness to it, but it's balanced very nicely by the spices, garlic, and lime juice. As with Asian cooking in general, it's that balance of opposites that lends the most delightful results. I have made it as written, and it's awesome, but I have also tried slight variations; eg. I didn't have fresh cilantro, but I did have fresh parsley and some Thai basil -- that was terrific, too. Also have tried a dash of Sriracha sauce, which amped it up a notch. Just love this recipe. Thanks so much for sharing it!
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Chef John's Sausage & Shrimp Jambalaya

Reviewed: May 21, 2014
This is an outstanding recipe for a fairly quick, easy, and delicious jambalaya. Purists may disagree, as this version does not begin by cooking a roux to a nice, deep color; but frankly, it's the time and care that's required to do this step properly that often deters me. I frequently need a quicker approach and, until I tried this recipe, I hadn't found one that still delivered a great, fresh flavor. This one does. I made it according to directions but found that I needed a bit more liquid (I had to add almost a cup of water) to get the rice to a fully tender stage without burning the lot, and yet, the broth that was left was still too thin for my liking. I thickened it with some sliced okra and that worked well. Other than these minor points, it's a really excellent recipe. My family raved about it and dived in for seconds.
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Orange-Scented Grilled Lobster Tails

Reviewed: Feb. 28, 2014
This is truly an outstanding recipe! Though I prefer using fresh ginger instead of the ground spice, I've made it both ways and it's still delicious. Ditto with the aromatic bitters. If you happen to have some on hand, the bitters gives a nice edge to the flavor but it's still wonderful without them. I have also had success in using my broiler instead of the grill (this winter has been far too cold for grilling where I live). This is now my preferred method of preparing lobster tails and each time I serve them, I receive rave reviews from family and friends. It's a "can't miss" recipe.
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Maryland Crab Soup

Reviewed: Nov. 13, 2013
An outstanding recipe. I added about a cup frozen, sliced okra in place of one of the small bags of frozen, mixed vegetables and used a container of fresh, pasturized lump crab meat from the fish counter. My husband is from Baltimore and very particular about his Maryland Crab Soup -- he proclaimed it "absolutely delicious!" Thank you for sharing the recipe!
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French Onion Soup X

Reviewed: Nov. 13, 2013
This is an excellent recipe. Admittedly, I made it with beef broth because that's what I had in the pantry; next time, I'll make it using the vegetable broth. Also, I used the Vidalia onions which I had on hand. Typically, I prefer them to other onions, but in this instance, they made the broth quite sweet. I would agree with the reviewer who suggested omitting the sugar if you are using sweet onions. To counter that sweetness, I added a 1/2 teaspoon of Worcestershire sauce, a bit of sea salt, and an extra grinding of black pepper. These minor points aside, it is an easy, delicious recipe, and a real "keeper." Many thanks for sharing it!
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Pumpkin Stew

Reviewed: Nov. 10, 2013
I agree with reviewers who say this is a great, basic recipe Equally, I concur with those who say the resulting flavor, as the recipe is written is pretty bland. I've been making a similar recipe for some time , and logged on to double-check cook times. I'd like to suggest a few easy tweaks to remedy the plainness of the recipe. Beef, pork, lamb, or some smoked sausage would work well as a filling, but be sure to season the meat first and brown in a separate skillet. Personally, I like to add Montreal Seasoning to the beef choice, and I do so with a fairly heavy hand since my family prefers more robust flavors. A pinch of ground cloves also heightens the flavor with beef, but be conservative with it. If using pork, I'm more inclined to use sage or poultry seasoning to taste. For lamb, I prefer thyme and a bit of rosemary. Ground black pepper, and lots of it, is a constant, regardless of the iteration. Also, instead of beef bouillon cubes, which are fine, I add dried French Onion soup mix for more of a kick, but a can of condensed Cream of Mushroom or Celery soup would also be an easy flavor boost for milder palates. The presentation always wins oohs and aahs from guests and I love that about this recipe. Also, it really lends itself to individual interpretation and variety.
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Slow Cooker Chicken Marrakesh

Reviewed: Apr. 20, 2012
This recipe inspired me. It thought the sauce sounded terrific and I made it with boneless loin pork chops, because that is what I had on hand. I also added a handful of frozen okra about 30 minutes prior to serving. Otherwise, I followed the recipe and the result was nothing short of out-of-this-world! I served it over a bed of couscous and my husband raved about it. By the way, I found that I needed a bit more cooking liquid that what was called for, but that's a minor point.
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Butternut and Apple Harvest Soup

Reviewed: Nov. 14, 2011
This is an outstanding recipe! It's easy and delicious -- even without the cream. I made it as written, but on the second time around, I omitted the cream. Either way, it's a winner in my house. Thanks so much for sharing it!
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Classic Macaroni Salad

Reviewed: Sep. 25, 2011
A very good basic recipe as written, but made even better by following some of the reviewers' suggestions. I decreased the sugar to about 1/4 cup; added four chopped, hard-boiled eggs and six slices of bacon, crumbled. My guests raved about this salad and requested I serve it again the next time they come to dinner. That's a hit in my book!
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Easy Beer Bread Mix

Reviewed: Sep. 17, 2011
An outstanding recipe, as written -- it's easy; it's delicious, and the aroma is out-of-this world. I followed the directions exactly and was rewarded with a moist bread with a tender crumb and a golden crust. It has an interesting flavor -- with a bit of a tart edge to it, but it is a very pleasant flavor and blends well with butter or cheese. Excellent! Thank you for submitting it, Kory H.
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J.P.'s Big Daddy Biscuits

Reviewed: Sep. 17, 2011
A great basic biscuit recipe. Added tip for high-rising biscuits -- don't twist the biscuit cutter -- press down only, then lift. A twisting motion seals the sides of the biscuits more, preventing maximum rise. Only use a glass as a last resort -- a sharp edged cutter makes for better rise, as well.
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32 users found this review helpful

Cola Pot Roast II

Reviewed: Sep. 4, 2011
This is a very good basic recipe and one that lends itself easily to customizing to one's tastes. I think 4 1/2 stars is just about right. It's a bit too plain for me, as written, to be a full 5 stars. I agree with one reviewer who suggested using a dry rub for the roast before placing into the crock pot. I used Montreal Steak seasoning by McCormack and it was perfect. I also love a rich mushroom gravy, so I added 1/2 a pound of sliced mushrooms to the mix. I think that instead of always relying on a plain brown gravy mix, one might amp up the recipe by using a chipotle or a bourbon and brown sugar flavored gravy, for example. The cola does wonders to help tenderize the meat but it does not lend a distinctly sweet flavor, either. Overall, then, this recipe is a true keeper. (By the way, the left- overs made a wonderful pot pie the following day. )
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Malidzano Eggplant Spread

Reviewed: Aug. 6, 2011
I was looking for something similar to a very flavorful roasted eggplant dip I made some time ago, but for which I have since lost the recipe. This wasn't it. While this is not bad, I found the garlic heavily overwhelmed the flavor of the smoky-sweet eggplant. The other flavors of the cheese, nuts, and olive oil just got lost entirely. Further, I found the texture to be too thick for my taste. Perhaps this was due to "operator error," though I tried to follow the recipe closely. Overall, I think this spread would be improved if some "tweaking" were done to balance the flavors more while lightening the texture a bit.
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Southern California Cioppino

Reviewed: Feb. 17, 2011
This is an excellent basic recipe, which I would assess at 4 1/2 stars, if I could. I cannot, however, give it a full five stars, because I found it to be rather blandly spiced. That surprised me, particularly as it's said to be inspired by the flavors of the southwest. No problem, though. After tasting the finished result (made according to recipe amounts), I just doubled the amounts of cayenne and chili, while also adding about a tsp. of our favorite seafood blackening spice mix, and a liberal grinding of black pepper. The result was terrific -- not over-the-top spicy, but it had that definite kick to it that my family loves. Over-all, this is certainly a "keeper" recipe and we all look forward to savoring it again.
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Melt In Your Mouth Pork Chops

Reviewed: Feb. 1, 2011
I have been making a similar recipe for 20 years and have found that covering the skillet with a lid as the chops simmer helps to keep them very moist. Just check periodically to insure that the liquid hasn't simmered away. Hope this helps . . . .
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15 users found this review helpful

Mushroom Sauce Baked Pork Chops

Reviewed: Feb. 1, 2011
This is an excellent recipe as written, but by following some reviewers' suggestions, it becomes a full-fledged 5 star delight! I also used two cans of soup, and added a 1l2 pound of sliced button mushrooms, which I sauteed with the onions, and a clove of minced garlic. As I was running behind schedule, I was encouraged by the reviewer who mentioned successfully using a package of frozen O'Brien potatoes. I had a package of cubed potatoes and diced onions that I had been saving for "emergencies." They also worked very well. Finally, the raves of my husband, who went back for seconds, convinced me that this was a real "keeper" -- easy, delicious, and the pork chops were wonderfully tender.
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13 users found this review helpful

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