KARIDGES Recipe Reviews (Pg. 1) - Allrecipes.com (1144100)

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Crispy Fish Fillets

Reviewed: Feb. 26, 2015
Absolutely delicious with fantastic, mild flavor. I did nothing different except dredged the fish in some flour prior to the egg/mustard dip. To our taste it needs no additions. Will definitely do this again. Yum!
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Super Al's Cocktail Sauce

Reviewed: Nov. 14, 2014
I have no idea why it never occurred to me to make this from scratch rather than buying it at the store, but I'm happy that I've finally come to my senses. I used one tablespoon of the prepared horseradish, and doubled the lemon juice to 1/4 teaspoon. OMG... soooo good. I did a blind taste test with hubs... this vs. the store bought, and Al's won by a landslide. You'll never be able to eat the bottled stuff once you taste this. Super duper recipe... thanks AL!
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Debdoozie's Blue Ribbon Chili

Reviewed: Oct. 26, 2014
Soooo heartwarmingly good and no-brainer easy. I'm done looking for chili recipes... this is IT. No tweaks other than I added a little brown sugar to taste. Debdoozie... thankyou!
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Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots

Reviewed: Oct. 19, 2014
Delicious and full of flavor. I doubled the veggie broth and Worcestershire, and quartered the spuds, otherwise no changes were made (and doesn't need any). I love having new recipes for the pressure cooker, especially for pork chops. Love chops, but they always end of being dry by other cooking methods. This recipe will go into my regular rotation. Thanks!
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Baked Denver Omelet

Reviewed: Aug. 11, 2014
I found this recipe when I was searching for a new way to use up some leftover ham. This is FABULOUS. I have a stove-to-oven set of cookware, so was able to do the sauteeing and baking all in the same skillet. Used olive oil instead of butter, also added a chopped tomato (drained on a paper towel) and a palmful of fresh basil. Substituted cottage cheese for the milk and also threw in a couple of diced string cheese sticks for creaminess. Baked at 375 for about 15-20 minutes, and egg was perfectly cooked. Made 4 healthy sized servings, which I topped with sour cream and salsa. Can't wait to make it again. Thanks MOMINOREGON... you rock!
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Cabbage Patch Stew

Reviewed: Oct. 11, 2013
Sorry, but I tried this recipe exactly as written, with all the ingredients and no changes. Horribly disappointed... was craving a nice hearty cabbage dish, but this was totally and completely bland and flavorless. Took a ton of doctoring up to make it edible. I found a recipe for cabbage rolls which gave me the necessary ingredients to help bring this up to something I could salvage. Don't recommend as written, and I hate giving one-star reviews.
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Sesame Noodles

Reviewed: Jun. 20, 2013
My local gourmet deli makes a noodle dish like this, and I have been crazy to find a recipe to duplicate it. This is IT! OMG... so good. Like everyone else I made changes... lowered the amounts of sugar, oil and garlic. Skipped the chili sauce... hubs is sensitive to spicy. Added 2 cans of Costco/Kirkland chicken breast, 2 cups frozen peas, 2 cups of julienned carrot, and 2T minced ginger. My linguine only came in a 13 oz pkg rather than 16 oz, but it still made a large bowlful. Next time I think I'll break the linguine noodles in half prior to cooking so it's more "friendly" to eat. Thanks for this perfect, fantastic recipe.
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Chicken Hobo

Reviewed: May 16, 2013
I made this exactly as the recipe stated, except that I cooked it approx 5 minutes longer because we're at a higher altitude. Cooked this on the gas grill and kept the temp at approx 400-425. My super-picky DH loved this, and asked me not to change anything the next time I made it (I have a tendency to experiment). Next time though, for my packet I'll season the chicken with some Lawry's seasoned salt, and will go with with regular bacon rather than the peppered. Hubby will still get the peppered. Sidenote on the bacon... I didn't fry it until crispy... just cooked it for a few minutes on each side so it was still limp. I think that the bacon further cooking in the packet gave it a LOT of flavor that you might not otherwise get if you pre-cooked the bacon to a crispy state. I may try this using a mix of thighs and breasts down the road, and will probably also toss in a few mushrooms. Fantastic recipe-- will go into my regular rotation for sure.Thanks!
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Fast Chicken Soup Base

Reviewed: Jul. 30, 2012
Where has this AMAZING recipe been all my life? Forever and ever I’ve been making the long version of chicken soup… making the stock from scratch which would take days. Not only is this one a timesaver, but it is also infinitely better tasting and deeply flavorful. I made this exactly as the recipe stated, and used a freshly purchased Costco rotisserie chicken. While the chicken was still warm, I put on a pair of disposable gloves and pulled it from the bone; took only a few minutes to break it into chunks. I cooked up some noodles separately and ladled them into bowls prior to putting the soup in. My DH, who has eaten my chicken noodle soup for years said that this is his hands-down favorite, so needless to say it will go into my regular rotation. The only thing I most likely will add the next time are a few garlic cloves. Soooooo good, if I could give it ten stars I would… thankyou Pam!
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Sweet Restaurant Slaw

Reviewed: Jun. 15, 2012
This is a fantastic basic recipe. I am a KFC cole slaw junkie, but even as much as I love the KFC (price notwithstanding), I always felt it was WAY too sweet. Based on the other reviews, I did the following: used the bagged slaw mix, used mayo rather than Miracle Whip, 2T EVOO, 1/4 cup sugar, upped the vinegar to 2T and replaced the poppy seeds with an equal amount of celery seeds (1/2 t). OMG... this has only been in the fridge for 2 hours and I just tasted it... INCREDIBLE. SO much better than the KFC. This is the recipe I've been looking for. My German auntie Em was known for her cole slaw, and it's an exact duplicate of hers. This will go into my regular rotation, and I can't WAIT to put this on my newfound pulled pork recipe. I am SO in awe of having found this recipe. Next time I will double the recipe... the cabbage shrinks a bunch as it marinates. Thankyou Sandi! P.S. Make sure you really well whisk the dressing... that sugar can lurk into the corners of your container. Final thought...
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Pot Roast in Foil

Reviewed: May 29, 2012
This was incredible. I used a 3 pound chuck roast instead because the store didn't have a bottom round. The only other thing I did was to tuck some baby carrots and red potatos in around the roast. Tender and moist and perfect flavor... I wouldn't change a single thing. This recipe will be going into my regular rotation. Thanks LBEECH!
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Mom's Shrimp Macaroni Salad

Reviewed: Oct. 29, 2011
This is a FANTASTIC recipe Becky... thankyou. It will go into my regular rotation. Made a few changes. First, I doubled the recipe, and used small shells instead of the elbows. Used dried onion flakes instead of the fresh. Left out the green pepper because my husband doesn't care for it. Used dill pickle juice instead of the vinegar. Used dried parsley instead of the fresh, and substituted Old Bay for the chili powder as others have suggested. Used canned medium deveined shrimp (2 four ounce cans because the recipe was doubled). Even with all those changes, it still had amazing flavor. The sauce was very liquid when first made, but it all absorbed after the 3 hours in the fridge, and was the perfect consistency. Day #2 it's even better, and doesn't need more mayo. I can see where this would be terrific using chicken or ham instead of the shrimp. This is one of my favorite recipes on Allrecipes. Thanks again!
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Mouse's Macaroni and Cheese

Reviewed: Dec. 27, 2010
My gut instinct when I first read this recipe was that there wasn't going to be enough macaroni. Nonethless, I made it exactly as directed. Once baking was finished, I let it sit for an hour to give it time to absorb the cheese sauce. Sure enough, it was still too "soupy". I quickly cooked up another cup of macaroni (total, 2-1/2 cups) and stirred that in. Perfect! On Day two I stirred in some chunks of leftover Christmas ham and it made a yummy lunch. Other than the shortage of macaroni, this was absolutely delicious, and will definitely go into my rotation. Thanks Mouse... this is a winner!
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Greek Orzo Salad

Reviewed: Sep. 29, 2007
This is my #2 all time fave from this site, second only to the Brown Sugar Meatloaf. As are many others, I am guilty to modifications based on what I have in the house, as well as taste preferences. I am into easy prep and finding shortcuts, so I used an English cucumber and didn't remove the seeds, and the tomatos were those cute baby grape tomatoes, cut in half (used approx 20); no seed removal there also. Thanks to the advice of other reviewers here, I purchased bottled Greek dressing, and tossed in 1/2 cup. On the first try I only used 1/4 red onion, but I will upgrade that next time to 1/2. I would also double the lemon pepper, and add more salt (I use sea salt) and a liberal dose of freshly ground black pepper. Definitely more lemon... I will juice a full lemon next time...lemon is a leading flavor in authentic Greek cuisine, and 1 T is WAY too short. Also tossed in some sliced Greek pepperoncini (found in the condiment aisle near the olives), approx 1/4 cup. This is FABULOUS, and gets even better overnight. It is also very pretty and colorful when served in a glass bowl. Again, a keeper. Husband, kids, and picky grandkids ALL loved it. Thanks to the original submitter of this recipe. LoveLoveLove this!!!!!!
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Day Before Mashed Potatoes

Reviewed: Nov. 23, 2001
These are marvelous! I made them with Yukon Gold potatoes for our Thanksgiving dinner, and the flavor was incredible. These are my favorite all-time mashed potatoes, and I will never make them any other way. They reheated beautifully on the big day, and made great potato pancakes the following. I should also add that I used the reduced fat cream cheese (Neufschatel), and there was no way to tell...rich and creamy. Thanks for this great recipe.
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Florentine Artichoke Dip

Reviewed: Nov. 23, 2001
This is a fabulous recipe, and I will make it over and over. I made it for the first time as an appetizer for our Thanksgiving dinner, and served it with plain melba crackers (Old London brand). Even the children loved it. I found that I was one 8 oz. package of cream cheese short, so I increased the parmesan cheese by an additional half cup, and increased the mayo (I used Miracle Whip) by a half cup, and it was still PERFECT! Since we're such a bunch of garlic freaks, I also doubled the amount of garlic called for. Mmmmmmm... awesome!
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