keldon Recipe Reviews (Pg. 1) - Allrecipes.com (12025565)

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Beef and Biscuit

Reviewed: Oct. 26, 2012
Really good. Did a Mexican themed version of this. Basically, made a chili base with red kidney beans, tomato paste, salsa, and added the secondary ingredients, (egg, sour cream, cheese) according to recipe. With these alterations, it is a 5* dish.
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4 users found this review helpful

Spinach Manicotti

Reviewed: Oct. 31, 2011
This is my families favorite dish I make. I bring it over on the Holidays. However, I do make a few changes, I omit the salsa and Juice and just use my homemade spaghetti sauce w/ diced tomatoes. I also add Cream Cheese and Artichokes to the mixture.
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7 users found this review helpful

Seasoning For Tacos

Reviewed: May 13, 2011
Great for tacos, but if you have leftover seasoned meat, add some ketchup, you have Sloppy Joes! Wow they are delicious!
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3 users found this review helpful
Photo by keldon

Mom's Best Meatloaf

Reviewed: Apr. 19, 2011
Excellent, I've made this about 4 times now and the only change I find it needs is to add 2 extra tablespoons of ketchup to the topping. Gives it that appealing bright red color, and a much richer taste.
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4 users found this review helpful
Photo by keldon

Baked Chicken Nuggets

Reviewed: Mar. 26, 2011
Instead of dipping them in butter before breading, use Dijon mustard! Wowzers that's good!
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5 users found this review helpful
Photo by keldon

Breaded Dijon Pork Chops

Reviewed: Mar. 26, 2011
I gave this 5 stars because it gave me an alternative idea to make the best breaded pork chops I've ever had. Instead of using saltines I used low salt Ritz, nuff said.
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2 users found this review helpful
Photo by keldon

Salmon Appetizers

Reviewed: Mar. 4, 2011
This was absolutely delicious! Very easy to make, even my sister who 'cringed' after hearing what they were made of before trying, ended up taking most of them home with her :( I used Pace Original Picante Mild salsa, and green onions to replace the parsley and cilantro, as others suggested, also used about a half tablespoon on cumin instead of the teaspoon. This made so much I was able to cover 2 and a half large plates. Next I will be making this just for myself, freezing some and eating the rest throughout the week.
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7 users found this review helpful
Photo by keldon

Ricotta and Spinach Stuffed Chicken Breasts

Reviewed: Jan. 4, 2011
Since I had extra spinach stuffing, I made an variation which actually ended up much better than the original recipe because I found the original recipe to have some what bland chicken, it basically depended on the sauce for the flavor. (I also added 1/2 cup grated Parmesan cheese to the stuffing). With the remaining spinach stuffing, I grabbed 2 more chicken breasts and breaded them with 1 cup Italian bread crumbs mixed with a dash of Italian seasoning, and 1/2 cup grated Parmesan cheese (do this after slicing the chicken). Stuff the chicken and baked for 40 minutes with no sauce, then took it out and put the sauce around the chicken, and in between (not on top), topped the chicken with shredded mozzarella cheese, cooked for an additional 20 minutes. Serve topped with the sauce.
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60 users found this review helpful

 
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