KYRYBRY Recipe Reviews (Pg. 1) - Allrecipes.com (1232283)

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Balela Salad

Reviewed: May 18, 2014
I really enjoyed this. The only changes I made was that I used a red onion (what I had on hand) and 1/2 of a jalapeno pepper. Next time I think I will use the whole pepper, it wasn't overly hot. I did not bother to blend the oil, lemon juice, etc, just poured it over and mixed. One of the beauties of this is it can lend itself to add ons such as chicken, turkey, place it on a bed of greens, etc. Thanks for sharing this recipe.
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Cafeteria Carrot Souffle

Reviewed: Nov. 28, 2013
Excellent recipe with the following changes: 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 cup melted butter, 1/4 cup unsweetened applesauce, 1/2 to 1 tsp. cinnamon. The first time I tried this it was waaaay too sweet, the prior changes made it more healthy and tasty. I boiled the carrots and then pureed them in my food processor to get them very smooth, no surprise lumps. Additional note, this took longer than 30 minutes to cook, closer to an hour.
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Slow-Cooker Pepper Steak

Reviewed: Aug. 18, 2011
This is very tasty and I have been using a very similar recipe for years. Can also be done in about 45 minutes on the stove top if you don't have the time to crock pot it. A heaping teaspoon of dried ginger kicks it up a notch in flavor.
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1 user found this review helpful

Root Beer Cookies

Reviewed: May 17, 2011
I loved these. I used sour milk (1tsp. vinegar to 1/4 cup milk--let sit for five minutes) instead of buttermilk. Cream together the butter and sugar. I also used Zatarain's root beer concentrate (usually used to make home made root beer soda) for the flavoring. The Zatarain's will give you a little more color in the cookie and glaze. (In fact, the photo used here is way off, the glaze should be a light tan, at its darkest.) Have since used both the concentrate and regular root beer extract, and I can say honestly that both of them work fine. My cookies were not flat at all, they came out with a nice puff to them. The frosting is delicious and it is definitely a frosting, not a glaze. Also, wait until the cookies have cooled a bit BEFORE you frost them....they should be warm to the touch, NOT hot out of the oven. Let them cool at least 5 minutes on a cooling rack. They should be the temperature that you would want to eat a cookie "warm from the oven". My daughter took a bunch of them to school and the kids loved them. Tasty and different cookie--will be making many more times. **Watkins makes root beer extract as does McCormick. Can also be found on amazon.com
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5 users found this review helpful

Savory Chicken Breasts

Reviewed: Apr. 21, 2011
I can't believe something so simple is so good. I substituted provalone cheese for the swiss and used ritz cracker crumbs instead of bread crumbs. It was easy and very good!
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2 users found this review helpful

Pumpkin Breakfast Casserole

Reviewed: Dec. 16, 2010
Loved it! Doubled the vanilla and ginger and used heaping tsp. of cinnamon. Great breakfast option if you want to just slide something in the oven and have an easy morning. Plus you get the bonus of having a bit of orange vegetable in your first meal of the day! I baked mine for about 55 minutes, a little longer than the recipe recommends.
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7 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Dec. 2, 2009
I used a 7 lb pork butt. I first cut all visible fat and then. cooked it on high in the crock for about 8 hours. In the crock I put a layer of sliced onion rings on the bottom, then the pork, then I used a few dashes of worshteshire sauce, liquid smoke, and a tsp. of minced garlic. Poured 16 oz. of low salt beef broth over it. I used Sweet Baby Ray's bbq sauce but my advice to you is to use whatever bbq sauce you enjoy. After removing, I shredded it and removed any visible fat I saw that remained, no big deal and easy to do. I do believe the oven step is important to give a little browning to the beef which greatly adds to the texture. This is EXCELLENT bbq pork and makes a generous amount, would be great for tailgates or parties. I will no longer be buying it already made at my local butcher for $10/lb! I have been looking for a recipe like this for ages, thanks so much!
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5 users found this review helpful

Split Pea Soup

Reviewed: Apr. 24, 2009
Good basic split pea recipe but be aware it DOES NOT TAKE 1 1/2 hours to cook the peas. Mine were done in 45 minutes (if you don't want them liquified). I wound up adding extra peas just to have some texture of them in my soup afer I had cooked them the stated 1 1/2 hours.
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3 users found this review helpful

Fresh Strawberry Pie I

Reviewed: May 7, 2008
I've made this several times and it always comes out great. You can easily half the glaze recipe if you don't mind throwing out a half a box of gelatin. The cooking time for the glaze is not very long, 5-8 minutes, max, until it is clear and thickened. Those who have trouble with this recipe may want to drop by your local bakery--it's pretty fool proof.
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1 user found this review helpful

Soft Giant Pretzels

Reviewed: Jul. 2, 2007
Did I do something wrong? The dough, or should I say batter, was very thin for pretzel dough. And very sticky. I think this recipe needed a whole lot more flour, I know I measured correctly so what gives?
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13 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Apr. 20, 2007
Very good recipe, nice and moist. I used 2/3 cup white sugar and 1/2 cup brown and that was plenty sweet, because as you know the bananas add sweetness also. I also used five bananas and added chocolate chips, really tasty.
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2 users found this review helpful

Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Feb. 5, 2007
Nice fluffy frosting but watch out, it's quite sweet. Start tasting it around 1 1/4 cup of powdered sugar and add small increments after that until your taste. I just used vanilla style, if you add the cocoa powder, it may cut down the sweetness but be wary.
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1 user found this review helpful

Chocolate Frosting I

Reviewed: Jan. 9, 2005
Good recipe--IF--you change the 1/4 cup of butter to 1/2 cup. As soon as I saw the recipe it really looked like the proportions were off. 1/2 cup cocoa is a lot for 1/4 butter and over three cups of sugar. The additional butter makes it excellent to spread and still retains a nice cocoa taste. Overall an easy recipe to make as well as eat.
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1 user found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Sep. 7, 2004
A healthy cake does not have 1 1/2 cups of oil in it. Try the lite carrot cake on this site.
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2 users found this review helpful

Vermont Spice Cake

Reviewed: Apr. 14, 2004
I did not make the cake but did use the frosting recipe. It's very good but watch out for the amount of confectioners sugar that you use. I used a half a cup less than the recipe stated and it was still just a tad too sweet for me. Start testing it after two cups to get the sweetness level you prefer.
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1 user found this review helpful

Garlic Pork Roast

Reviewed: Dec. 4, 2003
This is the best and easiest way to cook a pork roast. Delicious and hassle free.
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Blue Cranberry Sauce

Reviewed: Nov. 26, 2003
Really tasty! I left out the allspice and nutmet, the cinnamon was just enough spice without overspicing it. Frozen blueberries work fine, just stir them in after cooking the rest of the sauce. The next time I will add the mandarin oranges. Test for sugar before adding the blueberries, some people like it sweeter although I thought the sweetness was fine.
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5 users found this review helpful

Cranberry Apple Sauce II

Reviewed: Oct. 25, 2003
Good but still a little tart, try adding between 1/4 and 1/2 cup sugar. Still quite a lot less than most other cranberry sauce recipes and helps just a little in the tartness area.
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3 users found this review helpful

Pineapple Casserole

Reviewed: Dec. 17, 2002
Very good but definately use 1/2 cup sugar or else it tastes like a cake. For a lighter version you could also drop down to 3/4 cup of cheese, it still tastes super. Would be a really nice addition to a brunch and also tastes good cold!
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39 users found this review helpful

Updated Mulled Cider

Reviewed: Nov. 30, 2002
Fabulous! And no added sugar which is a waist line bonus. I added 1 Tbsp. of cinnamon and extra cloves for some extra spiciness. Try it you won't be disappointed--but be sure to use FRESH orange juice, a lot of supermarkets sell it now, it just isn't the same with frozen or carton juice.
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16 users found this review helpful

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