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

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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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11 users found this review helpful

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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1 user found this review helpful

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

African Chicken Stew

Reviewed: Oct. 14, 2010
I had poached left-over chicken from another recipe that I wanted to use in something other than the "same old, same old" dishes. This looked very intriguing. Other than having the cooked chicken on hand, I also had one sweet potato and a bit of okra to use up, so they went into the stew, too. Otherwise, I followed the directions. The spice blend was delicious -- with a kick, but not overpowering. I received rave reviews from my family and our dinner guest. They all claimed this is a real "keeper" recipe and urged me to make it again. Thank you for sharing.
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1 user found this review helpful

Butternut Squash Bake

Reviewed: Sep. 22, 2010
This dish was a hit in my house -- even though my older son announced at the beginning of the meal that he doesn't like squash. Period. After his first bite (he is a good sport), he ate a hearty portion and declared how "surprisingly good" the squash was. It's a "keeper" as written.
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3 users found this review helpful

Creme Fraiche Chicken

Reviewed: Apr. 22, 2010
An excellent recipe as written. As I had some fresh thyme on hand, I added just a bit to the sauce --- delicious! This dish won me raves all around, even among the picky-eaters in my family. Be sure to serve some crusty bread with it -- you won't want to let any of the creme fraiche sauce go to waste.
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1 user found this review helpful

Irish Stew

Reviewed: Mar. 6, 2010
My family hails from Counties Antrim and Armargh in Northern Ireland and I can attest that this is an authentic version of Irish stew. Indeed, every cook does personalize the basic recipe a wee bit. In the US, my mother preferred using beef, though my grandmother always made the stew with lamb. I like to add a small handful of barley. Tt is a delicious basic recipe. Give it a try.
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7 users found this review helpful

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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1 user found this review helpful

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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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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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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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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1 user found this review helpful

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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1 user found this review helpful

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

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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3 users found this review helpful

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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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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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: Jun. 29, 2010
I followed the recipe carefully and was rewarded with a flavorful cake; however, I cannot give more than three stars because I was so disappointed with the texture and appearance of the cake. My version did not emerge looking nearly as fresh and appealing as the one in the photo. Instead, I got a gloppy, glue-y texture ( If I ever make it again, I'll reduce the amount of the marshmallows). The texture issue might just be my own personal preference, because my family didn't complain about it at all. Mind you, no one clamored for more cake, either. Also, the berry layer emerged from the oven looking discolored, congealed, and (to me, at least), very unappetizing. Again, the cake tastes good, but I do not suggest choosing this recipe for a special occasion dessert, where visual impact is important. Finally, the cake just doesn't keep well.
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1 user found this review helpful

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