KRAEZDAY Recipe Reviews (Pg. 1) - Allrecipes.com (1224805)

Vegan Carrot Curry Soup

Reviewed: Mar. 2, 2012

I left out 1 tsp of the curry because I only had hot madras type on hand, otherwise followed exactly. This soup is wonderful! Used a stick blender, which I highly recommend.

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1 user found this review helpful

Vegan Carrot Curry Soup

Reviewed: Mar. 2, 2012

I left out 1 tsp of the curry because I only had hot madras type on hand, otherwise followed exactly. This soup is wonderful! Used a stick blender, which I highly recommend.

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2 users found this review helpful

Jersey Fresh Tomato Soup

Reviewed: Feb. 27, 2012

Absolutely delicious, fresh flavor!

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1 user found this review helpful

Cherry Tomato Salad

Reviewed: Nov. 1, 2011

This is one of the best salads I have ever tasted, and I eat a lot of salad.

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2 users found this review helpful

I admit to using sunflower seeds (roasted/salted) and less mayo, but I don't believe these changes made a big difference. This is a fantastic recipe! Frozen peas are so nice and crisp, as opposed to nasty old canned.

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3 users found this review helpful

Colored Sugar

Reviewed: Dec. 24, 2010

I used zip-top bags, and much more than 2 drops food coloring. Did not bother to measure, and it turned out perfect. I let it dry on wax paper, but I don't know if it was strictly necessary to do so. The colors are perfect - easiest recipe I have every made!

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9 users found this review helpful

Grilled Sweet Potatoes

Reviewed: Jul. 8, 2010

I did one large packet with cayenne, and a smaller packet with cinnamon for my 3yo. Both were delicious. I left them on for 30 minutes, but I think 20 would have been better. They were a little too soft, and the butter burned on the bottom.

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4 users found this review helpful

Barbecued Country Ribs

Reviewed: Jan. 21, 2010

very good, very easy (although since the very definition of bbq includes slow cooking, I don't believe this qualifies as such!) Having said that, we got simple bbq flavor and texture in about 20 minutes. How awesome is that!

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5 users found this review helpful

Chicken with Asparagus and Roasted Red Peppers

Reviewed: Jan. 14, 2010

This is very good, and based upon my and other reviewers experience, easily adapted. I had frozen bells on hand, so I used those. I had chicken tenders, so I used those. After quickly browning the chicken, I followed the recipe except that I covered the skillet, which I feel is necessary to slow evaporation and steam the veggies. Going into regular rotation!

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3 users found this review helpful

Pumpkin Drop Cookies

Reviewed: Dec. 14, 2009

I really liked these, although personally I might like it to taste more "pumpkin-y". Brought them to my daughter's Pre-K for special snack, and they were a HUGE hit. The teachers said even the normally finicky kids asked for more. I used a basic sugar glaze with red sprinkles for the topping. Thanks!

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2 users found this review helpful

Beef Loaf Deluxe

Reviewed: Sep. 25, 2009

Very good! Nice to have a whole meal that is not a casserole, too. The potatoes were a little underdone and the onions were a bit too thin, so I think next time I will use my mandoline slicer set on 3/16" for everything.

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12 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Mar. 5, 2009

I was out of regular potatoes, so I subbed sweet potatoes diced small. Also used 1% milk and Smart Balance 50/50 butter, so the roux came out thin. No problem! Smashed the potatoes a bit at the end, and added no salt beyond the boullion. It turned out a beautiful color, and is simply delicious!

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2 users found this review helpful

Winter Vegetable Hash

Reviewed: Jan. 5, 2009

I added a bit of roasted chicken to this at the end and called it a meal. Everyone loved it, and it made the house smell fantastic! I did cover during much of the cook time, and it took about 15 minutes to cook through.

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2 users found this review helpful

Sweet and Savory Kale

Reviewed: Jan. 5, 2009

Ohmigosh! This is soooo good! DH rarely compliments a side dish, but this one earned approval reserved for Thanksgiving sides. Even my baby, who usually hates the texture of cooked greens, gobbled this up.

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3 users found this review helpful

Garbanzo Stir-Fry

Reviewed: Oct. 11, 2008

I was looking for a healthy, easy meal for lunch. Boy, did I hit the jackpot! My 14 month old daughter and I ate the whole thing, and may have eaten more if we could. The only thing I did different was add a small amount of table salt at the end. Delicious! We will have this a lot in the future. Thank you, JDS, for sharing a wonderful recipe.

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2 users found this review helpful

Grilled Rib Eye Steaks

Reviewed: Jun. 16, 2008

Incredible flavor! I only had time to marinate for 3 hours, and it seemed like plenty to me. I think I may try 6 hours next time to see if the flavor is even better without being too salty.

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2 users found this review helpful

Garlic Crab Legs

Reviewed: Mar. 29, 2008

Absolutely delicious. I did not use corn, and used crab boil in the water. Also used some Creole Seasoning in place of the Old Bay and red pepper. I don't know anyone with a saucepan big enough for 3.5 lb of crab legs, though! I used a full pan chafing dish set across 2 burners, and flipped the crab with tongs every couple of minutes until the butter was nicely browned and sticking to the shells.

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2 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Feb. 15, 2008

Excellent recipe, long on flavor and super simple. I subbed beer for the wine and served over brown rice. Considered cooking in the oven or crockpot, but I was not willing to give up that extra kick of flavor the sausage browning step imparts to the dish.

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2 users found this review helpful

Japanese Ginger Pork

Reviewed: Jan. 30, 2008

Awesome! I marinated a thinly sliced pork tenderloin for about 3 hours, then drained the meat reserving the marinade. Stir-fried the meat over high heat in a large skillet until nicely browned then added the reserved marinade plus some water to deglaze the pan (& glaze the meat!) Served on a bed of thinly sliced cabbage that had been sauteed with onion in wok oil until tender (with a little dark sesame oil for more flavor). A bit of soy sauce was added to the cabbage right before plating.

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24 users found this review helpful

Diane's Colcannon

Reviewed: Jan. 25, 2008

Very good. I used butter substitute instead of butter and added it to the potatoes with the hot milk. Otherwise I stuck to the recipe. Would be a great side with corned beef. 4 out of 5 because there is nothing super WOW about this dish. It is comfort food.

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3 users found this review helpful