ChefKimi Recipe Reviews (Pg. 1) - Allrecipes.com (12155067)

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Simple Chicken Brine

Reviewed: Nov. 3, 2011
I always do my brine differently and decided to review this one and it was no where near as good as the one I already use. I always add whole peppercorns, herbs, salt, garlic, sugar, etc and no oil to a stock pot filled with water and then I bring it to a boil, let it cool in an ice bath until very cold, then add the chicken to it and leave in fridge for 24 hours, I flip the chicken after 12 hours. I always rinse my chicken before roasting, but I also add a pinch of salt, pepper, and lemon juice or chicken broth poured over the chicken in pan. I always preheat oven to 400 degrees and lower temp to 350 after putting in the chicken, and add 10-15min cooking time to make sure skin is crispy because using a brine softens the skin.
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67 users found this review helpful

Fried Mozzarella Cheese Sticks

Reviewed: Oct. 19, 2011
This recipe is great on its own so I will give 5 stars. But the techniques used are all wrong. Here is what I do: Cut the cheese sticks in half this makes them easier to work with. Mix the flour with the bread crumbs and nix the cornstarch, dip the cheese in plain flour first to help the egg stick, then dip in crumbs, eggs again, then again in breadcrumbs/flour mix you will have a nice thick coating on them. Place them on a baking sheet covered in wax paper as you assemble them, then when you finish place the the tray in the freezer for about 30 minutes! (This is KEY! This keeps the cheese from melting the second it hits the oil and allows the coating to get crisp first) The recipe is pretty good as is, but if you make them as stated they will turn out a big mess!
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30 users found this review helpful

Spanish Flan

Reviewed: Oct. 8, 2011
I loved this recipe! My recipe is more complex than this one but this one is nice and simple and has a nice flavor. If you've never made flan or caramel before here are some tips: 1. The more eggs the more dense it will be, so for a creamier texture stick to the 3 the recipe suggests. Many Puerto Ricans never use less than 6 eggs! 2. Add a bit of fresh squeezed lemon juice to the sugar to keep it nice and smooth. 3. Caramel hardens FAST. Do not put it in an ice bath to cool! It will cool as soon as you start pouring it so work quickly, but if it hardens before you can swirl it around the baking dish, don't worry it will melt in the oven. 4. Water Bath isn't 100% needed, however, using one makes for better texture and even cooking! 5. If you never made caramel before, it's ok to stir but don't overdo it, otherwise it will get grainy. Just stir it lightly as it melts to ensure even cooking, and ALWAYS use a wooden spoon or risk melting your rubber spatula! Sugar reaches high temps and becomes extremely HOT and you can easily burn yourself! My first caramel war wound came from trying to "taste test" the sugar with a dip of my fingertip! lol :) Thanks for this recipe! This is my new at home recipe now!
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6 users found this review helpful

Baked Potato Skins

Reviewed: Jun. 22, 2011
This recipe is pretty good on its own but I always boil them instead of baking them first. This helps get rid of extra dirt off the skins you can't wash off and helps make the insides more tender than just baking. You need to use a high smoke point oil to bake them till crisp if you use butter it will burn and have a weird taste. The oil isn't for flavor it's to help them crisp you won't taste it. Other than that this is a great recipe on it's own no modifications needed but a short cut I liked to use it buying bacon bits (of real bacon) and using those instead-they crisp up lovely in the oven while bacon and taste just as fresh! I also leave off the green onions as we don't find the taste appealing on the skins.
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3 users found this review helpful

Fluffy Pancakes

Reviewed: May 14, 2011
This is a typical recipe for pancakes and it's delicious as well. Ignore any bad ratings because there is nothing wrong with the recipe at all! I was looking for amounts to make a smaller batch and came across these and they were perfect! I always throw in some fruit. It says they make 8 but I never made 8 using these amounts, we never have enough for two adults and a 6 year old! I just double the recipe now. Add the fruit to the mix once its in the pan it keeps them from getting mushy and still tastes delicious! Even if using frozen fruit!
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1 user found this review helpful

Quick and Simple Broccoli and Cheese

Reviewed: Apr. 6, 2011
This recipe was good in theory but it was just basically melted shredded cheese on broccoli, and not anything like the frozen ones. I tried this because I was tired of spending 2.50 for a lil package of frozen stuff. *** Melt a small amount of milk with the butter and seasoning, then add the cheese and stir. This will make it the more creamy sauce if you are looking for something similar to the green giant variety. It also looks better and works for any kind of cheese.
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17 users found this review helpful

Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Mar. 29, 2011
The garlic mayo was a nice twist on this sandwich, but I used white american cheese as that is what most places in PA use when you go to the pizza/diner shops and order a cheese steak. Some places use marinara sauce but I liked the tang of the mayo better.
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2 users found this review helpful

Seven Layer Dip I

Reviewed: Feb. 12, 2011
As is, this recipe was not that great but it is a great base for a great recipe! The way I now make this dip is as follows: I make the beef as if I were making regular tacos, I "drain" some of the salsa "juice" into the sour cream and mix it together so it's not just tartness. I throw it under the broiler for 5minutes, then I top it with lettuce, tomatoes, and olives and leave out the green onions since I hate them. I used Kraft shredded mexican cheese blend, and old el paso fat free spicy refried beans. I like a bit of spice and this way was a good balance of spicy without overpoweringly hot. Do like Taco Bell - Let Sour Cream sit out for a few minutes to soften (Not room temp just 5 minutes or so) then put it in a pastry/zip bag and squeeze it out for easy spreading!
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4 users found this review helpful

 
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