KLEONARD Recipe Reviews (Pg. 1) - Allrecipes.com (1113643)

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Kofta Kebabs

Reviewed: Nov. 5, 2014
This was fantastic! After having similar kebabs over the summer made by a woman from Israel, I've always wanted to make something similer, although I didn't think I would be able to. These were surprisingly easy and taste very authentic. After reading the other reviews I decided to mix in 1/3 beef (1lb lamb and 1/2 lb ground beef). I didn't increase the spices although I increased the meat and it was still delicious. This recipe is a keeper for sure, thanks for sharing!
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Grandma's Green Bean Casserole

Reviewed: Sep. 16, 2012
Excellent! I just made this and have to say that I am thrilled to have a recipe for green bean casserole that uses non-pantry ingredients! I didn't have sour cream on hand so I made a roux with heavy cream, flour & milk. Also instead of onions I used shallots (again, what I had on hand) and once I tried the sauce, I decided to skip the cheese all together (the cheese by the way was the ingredient that first enticed me to try this recipe!) I felt that the cheese would have been overkill and take away from the great flavors that were already there. I don't think I'll ever use the stuff in the cans for my green been casserole ever again. Thanks Amy & thank your grandma too! :o)
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Japanese Chicken Wings

Reviewed: Apr. 22, 2012
Terrific wing recipe! I took the suggestion of another reviewer and oven fried them by seasoning with garlic salt and fresh ground pepper, floured them and then sprayed with Pam - I like wings well done so they were in the oven for a good 35-40 minutes on 400. I made the sauce on the stovetop to ensure the sugar dissolved and then just spread it over the wings. Everyone at my party raved about them! Thanks for a great and different recipe!
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Irish Cream Bundt Cake

Reviewed: Mar. 17, 2012
Well, I am now on to making my second version of this cake - I followed the suggestion of another reviewer and removed the cake from the bunt pan to pour the glaze in and then put the cake back in - the problem I had was that the cake broke on the way out - so if you do this make sure the cake is totally cooled! I had another box of cake mix so now I decided to make it into a layer cake for St Pattys day- the other cake (broken version) did taste great, but this time around I'm going to leave off the pecans, I don't think you need them - there is so much flavor with the irish cream, the nuts are a bit too much in my opinion.
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Classic Goulash

Reviewed: Aug. 30, 2011
This was a great easy recipe. I too grew up on this (yet I'm from New York, not the midwest) it almost tastes like my moms used to. I made some modifications using the advice of other reviews and also made some of my own. Half the recipe certainly makes enough for a family of 4 or even 5. I omitted the onions and fresh garlic (due to my picky son) and substituted worcestershire for the soy sauce. I also added in ketchup which gave it some sweetness and then added fresh ground black pepper - I used sea salt and also some garlic salt in place of the seasoned salt. I had no bay leaves on hand so did not use those. Delicious comfort food - you can also throw in some shredded cheddar cheese in each serving bowl which will melt into the hot goulash which is great.
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2 users found this review helpful

Russian Potato Salad from Costa Rica

Reviewed: Jul. 2, 2011
This is truly a delicious and unique potato salad. I make as is with the exception of the beets - I buy pickled beets as it definitely kicks up the flavor. You don't need to add too much to this recipe, likely just a bit more mayo than it calls for (my preference). I also chop the eggs as I prefer that texture to diced.
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4 users found this review helpful

Greek Chicken

Reviewed: Jul. 2, 2011
This is an excellent chicken recipe! I have made this twice now and both times altered the ingredients because of what was on hand. I used thin sliced chicken breast, I only had dried herbs/seasonings and only used thyme and oregano and garlic powder. I also added just a little bit of fresh ground sea salt. The first time I made this I added fresh lemon juice, the second time I made it I omitted it (again because did not have on hand). Both times the chicken was great! I served this for company which included a crew of 4 (5 yrs old and under) kids that typically won't touch anything that has an herb on it and they devoured it! I also sliced the chicken after it was cooked the first time and used it to make gyros and then the second time just served the breast pieces whole as part of a BBQ. Also, don't worry if you don't have the marinade time, the dish will still be terrific! Thanks Karen for giving me a great recipe variation for chicken that I will make again and again!
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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Apr. 25, 2011
I made this yesterday for Easter and all of my guests loved it! (Even those that don't typically like lamb)... I followed the recipe as written with the exception of the creme de cassis (I completely forgot to pick it up so I just used some red wine which was all I had on hand). For the figs I was not able to find Calimyrna, so I used dried mission figs. I made double the sauce and poured it over the sliced lamb on a serving platter, it presented beautifully. My sister loved the balsamic reduction so much she literally wanted a glass to drink it with! Do use fresh herbs as it makes a tremendous difference in the flavor. An exceptional dish that will become my go-to recipe for lamb for sure! Thanks Barbara E for a great recipe!!!
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9 users found this review helpful

Corn Chowder

Reviewed: Nov. 7, 2010
Wonderful and easy recipe - I made just a few modifications and I now have the perfect corn chowder recipe. I added chardonnay to the butter/onion step which gives the soup a very gourmet and complex taste. I also used canned kernel corn vs. the creamed and then added half and half vs. the milk - I added a bit of corn starch at the end so the soup wasn't a watery consistency. Great recipe, thanks!!
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3 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Aug. 11, 2010
Great recipe - delicious, easy and presents beautifully! I took the advice of other reviewers and used canned diced tomatoes. I did not drain them - the sauce seems runny, but it's actually the perfect amount as it absorbs into the pasta. I did not add the red pepper flakes but used fresh ground pepper instead. I added about 5 handfuls of fresh spinach to the sauce mixture before tossing it with the pasta. Definitely add some grated locatelli (pecorino romano) for a delicious added dimension. Thanks for the amazing recipe Linda - this will become part of my repertoire!
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KNUDSEN Creamy Layered BLT Dip

Reviewed: Jul. 4, 2010
I made this for a 4th of July gathering at the beach and it was a huge hit! I used the pre-cooked bacon but used about double what the recipe calls for. Also, I would say that the sour cream layer was a little bland so next time I would add a bit of sea salt or garlic salt, the onion powder alone was not enough. I added some sliced scallions as well. And lastly, I used iceberg lettuce and chopped it up fine and served it with scoop-type corn chips. I'll definitely be making this again!
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8 users found this review helpful

Blackened Salmon Fillets

Reviewed: Mar. 7, 2010
Excellent salmon recipe - tastes just like a version I recently had at a restaurant and did not taste fishy at all like salmon can. I didn't have all the ingredients on hand, I just used paprika, black pepper, garlic powder, garlic salt & a little creole seasoning. A little butter in the pan is all you need - 1/2 cup would have been too much. I'll definitely be making this again!
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1 user found this review helpful

Chocolate Covered Caramel Surprise Cookies

Reviewed: Feb. 28, 2009
Wonderful recipe! I have made these several times and they are always a hit! I keep them premade in the freezer, and when I have company just pop them right into the oven and serve them warm - you don't need the drizzle on top, they are delicious without it. I also like many other reviewers use rolos.
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Butterfinger Chunkies

Reviewed: Apr. 26, 2008
If you love butterfinger candy you will love these cookies! I make a few modifications which make the cookies chewy, I use only 1 cup of peanut butter and then form the dough into balls and chill before baking and reduce the baking time by 1 minute. Thanks for the great recipe!!!!
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Buffalo Chicken Dip

Reviewed: Dec. 10, 2005
Excellent! I wanted to make something different and this was a huge hit. I used fresh chicken breast (boiled) instead of canned, as I am not a huge fan of canned chicken. I also used less cheddar cheese (about 1 cup). A definite crowd pleaser and I will definitely make again (especially for the Super Bowl).
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