kalex Recipe Reviews (Pg. 1) - Allrecipes.com (12187927)

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Eggless Eggnog

Reviewed: Dec. 21, 2013
I made this with actual rum instead of the rum-flavored extract--it was pretty good. I used 1/2 cup of Captain Morgan's Spiced Rum. With the other ingredients, it tasted a little bland, so I added some extra nutmeg and also about 1/2 tsp. of ground cloves and 1/2 tsp. of vanilla extract. With the extra spices, it tasted more like eggnog, in my opinion. Maybe my problem was not using the extract, but, no matter--with the real rum & extra spices, it was delicious. I put this in an empty milk jug, which worked out well for storing and pouring at a Christmas gathering. Not glamorous, but incredibly functional.
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Tammy's Philly Cheese Steak Dip

Reviewed: Dec. 21, 2013
Made as directed, this is not very good. It is oily (mayo & Italian dressing) and gooey (provolone cheese). So gooey that it is impossible to dip. I tried making this again with modifications, and it was much better. Substituted mozzarella for the provolone, sour cream for the mayo, and Montreal Steak seasoning (2T) for the dressing. For the meat, I found John Soules Foods Angus Beef Steak strips in the freezer section at Walmart. I chopped the steak strips and cooked them in a skillet with the green pepper and onion for 5 minutes before adding the mixture to the rest of the ingredients in a crock pot. This was delicious. I will make this dip again with modifications. I really wanted to like the original recipe, but it just wasn't very good.
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Borboletas

Reviewed: Sep. 2, 2013
The first time I made this I followed the instructions exactly. I really did not care for it. If you are serving this as a main dish, then maybe this could be 8 servings. If you are serving it as a side dish, it is more like 16 servings. Also, the ratio of pasta to other ingredients is off, in my opinion. The first time I ate this, the pasta was overwhelming. I could hardly taste any of the other ingredients, and I did not care for the Italian dressing. Maybe I needed to use better Italian dressing?? (I used Kraft's Italian dressing.) The second time I made this, I doubled the tomato and cucumber, added some kalmata olives, and used the Absolutely Fabulous Greek/House Dressing (approx 1 1/2 cups) from this site instead of bottled Italian dressing. I served this chilled as a side dish at a cook-out. I enjoyed it much more the second time with these adjustments. I would give this 5 stars with changes; however, rating the recipe as submitted, I can only give 3 stars.
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Chuck Wagon Stew

Reviewed: Mar. 17, 2013
Very yummy. I did season the meat with Mrs. Dash while it was browning, and I added 1 clove of fresh, minced garlic. I also used 1 cup of a frozen veggie blend instead of the can of green beans. Next time I'll add a little more water, or maybe just use 2 cups of beef bouillon. If using the canned green beans, I'd add the liquid instead of draining it. But, I liked the extra veggies, so I'll make it this way again with a little more water.
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Golden Sweet Cornbread

Reviewed: Mar. 17, 2013
Best cornbread ever. I made this exactly as written; no need to make any changes.
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Best Chocolate Chip Cookies

Reviewed: Mar. 17, 2013
Followed this recipe as written. Too much flour; it ruined the flavor. The consistency was NOT chewy. I wouldn't even call them cake-y. After cooling, they are rock-hard. I will just stick with Toll House's recipe.
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Easy Baked Tilapia

Reviewed: Mar. 3, 2013
Delicious. I did cut the garlic salt in half (1/4 tsp.) and added 1/4 tsp. garlic powder (seemed like the fish might be too salty w/ that much garlic salt). I doubled the Old Bay, but only because I ran out as I was sprinkling onto the fish and needed to add more to cover everything. I roasted the broccoli & cauliflower separately in some EVOO, Old Bay, garlic powder, and cracked black pepper. Baked both at 400, veggies for 20 minutes, fish for 25. This was probably the easiest meal that I've ever prepared. Served with Knorr Herb & Butter rice. The whole meal was less than 500 calories! Don't skip the lemon slices; I think they really add to the flavor. And don't substitute lemon juice! Real lemon slices are key!
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Chicken and Corn Chili

Reviewed: Jan. 27, 2013
Very tasty. I did not change the ingredients. However, I did change the prep. I set my crock pot for 6 hours. Cubed chicken & cooked for 3 hours w/ spices & a fresh, chunky salsa. Then added beans (drained) & corn (not drained); cooked for 3 additional hours. The flavor was great. Served w/ sour cream, shredded cheddar, & tortilla chips. Next time, though, I will drain the corn because my chili was a little more like a chunky soup, and I like a thicker chili. I will also try using fresh garlic and adding some cayenne & green chili peppers as I do prefer a little more spice to my chili.
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Italian Pepper Steak

Reviewed: Jan. 24, 2013
This is very good! I followed the directions exactly; no need to make any changes. I doubled the seasonings for the peppers & onions and used the other half to season a side of angel hair pasta. I will definitely make this again.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jan. 20, 2013
I used my food processor to chop the fruit. Worked great for the apples & kiwi, but it made the strawberries & raspberries too liquid-y. Next time I will dice those by hand. This was a hit at game night, and boyfriend ate the rest for breakfast the next day lol. I really loved the cinnamon chips--made two batches w/ two different brands of flour tortillas. One brand was thinner (Target's Market Pantry), so the chips were crispier. I preferred those.
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Steff's Shepherd Pie

Reviewed: Jan. 20, 2013
This was very good! A nice, filling comfort food on a cold January night! I substituted cream of onion soup for the cream of mushroom due to personal preference. Also substituted a half bag of frozen mixed veggies (probably could've used more) for the can of green beans. I will make this again with the same substitutions. I did not think this lacked flavor at all. Maybe the cream of onion soup helped to add some flavor??
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New Year's Day Black-Eyed Peas

Reviewed: Jan. 2, 2013
This was really tasty. I followed the directions exactly with the exception of using fresh, minced garlic instead of powder. Also, I added a can of Rotel, which gave it some zip. This turned out very soup-y. I think next time I will use less water so the end result is a little thicker.
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Nana's Apple Crisp

Reviewed: Nov. 25, 2012
I chose to try this recipe because my boyfriend likes fruit desserts (pie, cobbler, etc.) and it seemed like it would be easy to make. I didn't read any reviews prior to making this (usually I do), and I'm glad I didn't. The recipe is perfect as is, and the prep is super easy. Because the recipe suggests using tart apples, I made mine with Granny Smiths. I used my apple slicer/corer, which made the prep even easier. Baked for 50 minutes, and the apples were almost the consistency of applesauce. Served with vanilla ice cream, and it was heaven! The sweet, crumbly topping with the tartness of the apples is the perfect combination. I may try using brown sugar next time. But, I may not because it is soooo good as it is.
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Old-Fashioned Vegetable Soup

Reviewed: Nov. 13, 2012
This soup was very good. I followed the instructions, although I accidentally reversed the measurements for the soy sauce and Worschestire. Still tasty, though. Like most people have done and will do, I added extra veggies, meat, potatoes, and alphabet pasta. If you are adding extra ingredients to the soup, I suggest increasing the amount of broth. Our soup ended up more like stew after all of the additions.
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Ham and Cheese Crescent Roll-Ups

Reviewed: Sep. 15, 2012
These are delicious; great for a quick weekend lunch. We've make them with ham & cheddar, but our favorite way to make them is with pepperoni & string cheese, served w/ marinara on the side for dipping (3-4 pepperonis & half a stick of string cheese per roll).
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Slow Cooker Lasagna

Reviewed: Sep. 4, 2012
This recipe deserves 5 stars for flavor & overall yumminess. However, it loses a star due to the fact that it really is not any easier than making traditional lasagna. The next time I will just bake this in the oven. When I choose slow cooker recipes, usually time is of the essence. The prep time for this lasagna is equivalent to the prep time for an oven-baked lasagna. Therefore, this recipe is pointless for the slow-cooker in my opinion. Some helpful pointers: 1) If you do make this in your slow cooker, make sure your top layer is sauce. If your top layer is noodles, or cheese w/ noodles underneath, then your noodles will be dry & chewy. 2) If you prefer your lasagna with ricotta cheese, then by all means substitute the ricotta for the cottage cheese. I made this w/ ricotta b/c that it what I prefer, and I was pleased w/ it. 3) If you are looking at this recipe & wondering if the 1 1/2 tsp of salt is necessary, it is not. I substituted a salt free seasoning (there is one on this website), and the flavor was still amazing...with a little less sodium.
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Amish White Bread

Reviewed: Feb. 24, 2011
I am a busy college student and mother, so I am not able to bake as often as I'd like to. However, with this recipe, I am able to make homemade bread often! This recipe is quick and easy, and the end result is delicious! I think the amount of sugar is perfect; I did not think it was too sweet. Try this bread toasted and buttered! Yum!
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