KDai Recipe Reviews (Pg. 1) - Allrecipes.com (11929460)

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Spicy Zucchini Oatmeal Cookies

Reviewed: Aug. 24, 2013
Made for a potluck at my school with garden zucchini. I doubled the zucchini, didn't squeeze out any excess water (they were nice and moist and fluffy), added a bit of salt, semisweet morsels instead of raisins, and some walnuts. Would be good with butterscotch chips, too. Very good. Was the first dessert gone and many asked for recipe.
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I've Lost My Noodle Vegetarian Lasagna

Reviewed: May 23, 2013
Delicious! We eat a few veggie dinners a week, and this was a great alternative to traditional (even vegetarian) lasagne. I am Italian, so I doctored it up a bit, used homemade sauce, and added some things. I sauteed garlic, onion, and 2 zucchini in olive oil first while the spaghetti squash was cooking. Then, I added the two squashes together and mixed the cheese mixture. I used a whole container of skim ricotta instead of cottage cheese (similar calories) with the parm, and mozz. I added lots of italian herbs and two eggs to the cheese mixture. I don't like mine super saucey, so I only topped with marinara and then with more parm and mozz. Baked 30 mins and was delish. My husband took the next two days to work for lunch and was pleased with it! And he LOVES pasta!
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Mexican Enchilada Casserole

Reviewed: May 23, 2013
My only suggestions are to use a store bought Mexican enchilada sauce ( I live in an area with great choices for local Hispanic products) to save some time. I also sauteed some onion with the meat, and added extra hot taco seasoning to the mixture, as well as green chiles for flavor. I didn't drain the meat mixture at all. I would recommend using the firmest corn tortillas possible- I used very soft, fresh ones and they disintegrated in the casserole. It still tasted great, but was texturally off a bit. I added chopped tomatoes, lettuce, and onion when serving.
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Coffee Cake Supreme

Reviewed: Nov. 11, 2012
I couldn't keep the compliments from coming! Everyone raved about it! I used a half c. white sugar and a half c. brown sugar. I also doubled the struesal and layered three times in addition to more nuts- once on the bottom of the bunt, once in the middle, and lastly on the top of the bunt. I also used a whole tub of sour cream, maybe 1.5 cups. Very moist, very flavorful, perfect. I was told it tasted like something from our local famous german bakery! For my struesal- melt about a half stick of butter, maybe a cup of brown sugar, two tbs flour, and chopped nuts. Mix well, should be fairly dry, but clumps well to the touch.
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Classic Minestrone

Reviewed: Nov. 11, 2012
spending time in Italy, this recipe brought me right back to dining on a piazza. I always add a bit more veggies than called for, and a can (or fresh cooked) garbanzo beans, too. Used organic chicken stock for more flavor, a can of tomato paste, a can of diced Italian tomatoes, plus more fresh. No one in Italy uses elbow, so instead I used mini farfalle, or orzo is nice, too. Very flavorful- recommend topping with a strong Italian cheese like pecorino romano. very delicious, and very authentic.
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4 users found this review helpful

Egg Foo Yung II

Reviewed: Nov. 4, 2012
I have made this dish twice now, and both times have been a knock out. I love egg foo young, and grew up as a staple of our Chinese takeout, but it is very unhealthy. I was looking for a recipe that I could serve to my family that's healthy and flavorful. I made some changes- I only used chicken, which I had grilled earlier with an Asian spiced BBQ sauce, then cooled and chopped it. I think used about 5 thighs. Then for the sauce I used a quart of chicken stock, added one chicken bouillon cube, a shake of Chinese 5 spice ( get a good quality one from your local Asian market) and a shake of fine garlic powder. I also doubled the soy to give it that dark color a d rich flavor..it's best to use low sodium as you're using quite a bit of chicken broth and soy. I simmered that for about 30 mins while cooking the egg foo young, thickening it at the very end. My dad always says the gravy is the secret and the second version I made yesterday, was much more authentic tasting to both him and myself. The omelet recipe is perfect. If you love egg foo young, you'll love this recipe!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 4, 2012
I made these yesterday for dessert with my family.They were a BIG hit... There's none leftover! I modified it a bit for my dad who is diabetic- used Splenda for baking, semisweet chocolate chips, and 1/2 cup applesauce to omit the need for oil. I also wanted it to be spiced more similarly to pumpkin pie, so I added a shake of ginger and a shake or two of allspice in addition to two heaping teaspoons of cinnamon. There's no need to add food coloring as others suggest, just use high quality canned pumpkin. They're so moist and flavorful! My neighbors were raving about them, my dad took the rest home, and my husband must have eaten 8 of them. To make them neater, I used a cookie scoop and placed them as rounded scoops on parchment paper. They're best, in my opinion, just out of the oven!!
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Holiday Cranberry Sauce

Reviewed: Dec. 3, 2011
I prefer whole berry sauce and knew the flavors I wanted for my sauce this year. I used this recipe as a baseline and doubled it. I also added a dash of nutmeg (less than 1/8 tsp.) and instead of whole berry allspice or whole cloves (which I didn't have left after mulling cider), I just added a few shakes of ground for each. This was amazing cranberry sauce, everyone raved about it, and in addition to my other cranberry relish, I think if offered a nice traditional element to the dinner. One family member was eating it over ice cream. I appreciate the tartness still being captured, so I recommend tasting the sauce as it is cooking and adding sugar as needed rather than all at once. Fabulous sauce.
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5 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Dec. 3, 2011
This is an amazing recipe. I made this for my whole family the day after Thanksgiving and there were no leftovers. I added some chopped toasted pecans for some texture and crunch. I also doubled the topping and served with either their choice of maple syrup, or home made whip cream from the pies I had made for Thanksgiving. Highly recommend, especially for people who love the holiday spice flavors like I do.
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2 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Jun. 17, 2011
This is hands down the best chili recipe! I have made this repeatedly, and often I will add some extras like hominy instead of kidney beans (as those are my least favorite), a can of spicy pinto chili beans, chopped zucchini, bagged spinach, carrots, and extra onion. I also like without the burger crumbles, but when making for others, use ground turkey instead- which is fabulous. I add extra chili powder, a bit of cayenne for kick, and extra pepper. I serve along with homemade green chili corn bread- one of the best dishes for a cool, chilly night or a snowy one (we get a lot of those in Denver!).
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3 users found this review helpful

Triple Berry Crisp

Reviewed: Jun. 17, 2011
I make this in the summertime for BBQ and backyard parties. It is delightful and summery, but also good in the Autumn because of the spiciness from cinnamon and nutmeg. I always add a little bit extra of the spices and make a bit more of the topping to evenly coat the whole pan. Serve warm with vanilla ice cream or fresh whipped cream. Also, this is good to bake a day in advance and warm back up in the oven for a few minutes and tastes just as fresh! Very good left over.
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Downeast Maine Pumpkin Bread

Reviewed: Jun. 17, 2011
By far the BEST pumpkin bread recipe! I have made this dozens of times, always flawless and delicious. I always use unsweetened apple sauce instead of oil (it is incredibly moist and much healthier) and I add chopped/toasted pecans or walnuts. I prefer plain warmed up a bit, but it's yummy with honey butter or margarine, too. You won't be disappointed!
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5 users found this review helpful

Grandma's Gingerbread Pancakes

Reviewed: Jun. 17, 2011
Delicious! I followed recipe other than adding some extra of the spices and topping with some toasted nuts. I would recommend using real maple syrup, agave nectar, or top with fresh whipped cream for a more decadent pancake. My fiance awoke to spicy, warm, and comforting smells. He loved them!
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3 users found this review helpful

Sour Cream Coffee Cake II

Reviewed: Jun. 17, 2011
Best Sour Cream Coffee Cake I have made. I made extra of the topping for more in the filling and also on top. I patted large sections with wet hands to lay in the bundt pan, otherwise, it is too difficult to smooth with a spatula (as others suggested). I was asked repeatedly to make this again. Perfect for brunch, or Autumn days when the air is crisp and cool.
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3 users found this review helpful

PHILLY Baked Crab Rangoon

Reviewed: Jun. 17, 2011
I have made this for baby showers, holiday parties, and appetizers to Asian meals. I always get complimented on them, but they're so easy and much healthier than the traditional fried wontons. I have found they even turn out well with fat free cream cheese and light miracle whip. I serve them with a side of dipping sauce and there's never one left over. Very tasty, pretty, and health conscious. I highly recommend. Best when hot from the oven!
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1 user found this review helpful

Crisp Little Lemon Cookies

Reviewed: Jun. 27, 2010
I didn't have much time to bake today but I love lemon cookies. I made these for my boyfriends office mates and they ended up delicious!! The only variance I did to the recipe was adding about 2 tbsp of lemon juice and topped with coarse grained baking sugar about 3 minutes before pulling them out of the oven. Next time I will add some lemon zest as well to make the lemon even fresher tasting. Very soft and moist cookies- definitely more cake like than traditional cookies but delicious.
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7 users found this review helpful

 
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