KASUE Recipe Reviews (Pg. 1) - Allrecipes.com (1260045)

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Creamy Squash Casserole

Reviewed: May 16, 2015
I thought this casserole was fine, but I'm giving the recipe only 3 stars because my family really hates this dish. They didn't like the combination of flavors (particularly the sour cream combined with the squash) and referred to it as the "never-ending squash casserole."
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Cauliflower Fritters

Reviewed: Feb. 1, 2015
This recipe seemed really bland to me., much like fried mashed potato patties. That's a good thing if you are feeding children who prefer blander foods. As an adult, however, I think it needs more seasoning. I think it would benefit from salt, pepper, garlic powder, paprika, hot sauce, a touch of cayenne or maybe red pepper flakes (not all of them, but at least one) or some herbs. I added about 3 tablespoons of a shredded parmesan/romano blend, but we really couldn't taste it. I also only used two eggs because the mixture was moist enough to clump together without that third egg.
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Green Beans with Cherry Tomatoes

Reviewed: Jan. 29, 2015
I made this dish for Christmas dinner. It looked pretty and Christmasy, but the taste was just okay. If I make it again, I'll add bacon as other posters have suggested. I'm surprised at all the rave reviews for this recipe; it just wasn't that exceptional.
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Peanut Butter Cup Cookies

Reviewed: Jan. 29, 2015
Great recipe! My family of chocolate & peanut butter lovers wolfed these cookies down! I followed the suggestion of others and froze the peanut butter cups beforehand which helps them keep their shape inside the hot cookie.
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Sesame Beef

Reviewed: Jan. 27, 2015
Such a simple recipe, but SO good! I made the recipe as written except I substituted sirloin for the round steak because I had some in the freezer. I forgot the sesame seeds, but I think they would have added some nice texture to the dish. We combined it with steamed asparagus and Chinese noodles (ramen noodles would probably be good, too) and it made a quick, delicious dinner.
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Chef John's Stuffed Peppers

Reviewed: Jan. 10, 2015
We thought this recipe was okay, but not exceptional. I made the recipe as written, except I used mild Italian sausage instead of hot Italian sausage because that's all the store had. Perhaps it's just as well because I thought the dish was a bit too spicy. The flavors were harsh and didn't seem to blend well. Perhaps it was the balsamic vinegar, pepper flakes and cayenne together or the chopped tomatoes, but the dish seemed very acidic.
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Three Cheese Tortellini with Chicken Broth

Reviewed: Aug. 22, 2014
I've been making this soup for years. It's a simple, comforting and hearty soup, one that even picky kids will usually eat. You can add baby spinach during the last minute or so of cooking to up the nutrition factor. You can also substitute basil for the parsley; even dried basil works during the winter months.
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5 users found this review helpful

Mexican Lasagna

Reviewed: Apr. 29, 2014
I made this for dinner tonight and it was a big hit with my husband. Following the suggestions of others, I sprayed the pan with non-stick spray, added refried beans, garlic and onion powder and doubled the amount of cheese. I also used a chipotle-flavored taco seasoning which gave the dish a bit of a smoky flavor. I used a mild salsa, which made it more than spicy enough for me, but my husband would happily have gone with something spicier. So adjust the recipe to your personal preferences. Much as I love olives, this is not a dish that I'd add olives to because it is already pretty salty.
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Fried Rice I

Reviewed: Apr. 2, 2014
This is a good fried rice recipe that can be adapted to fit whatever you've got in the fridge. It can be made in smaller quantities using leftover Chinese takeout rice. It works best with cold rice so that the grains stay separate and the rice doesn't turn mushy. I've made this using bacon (our favorite), as well as leftover Easter ham, sliced deli ham, leftover chicken, leftover pork and mini salad shrimp. (Spam would work, too.) You can use any kind of onion, although green onion adds some nice color. Leftover cooked carrots are also a nice colorful addition. I don't measure the soy sauce -- I just sprinkle enough in to turn the rice a light brown color, maybe a tablespoon of soy sauce to 3 cups of rice. Be sure to use low-sodium soy sauce so it doesn't make the rice too salty.
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5 users found this review helpful

Turkey Wraps

Reviewed: Feb. 4, 2014
This makes a good sandwich, sort of like a California club sandwich but rolled up in a tortilla. I forgot to add the dijon mustard (which would have given it more flavor), but I think it would just be better with ranch dressing. Turkey is so bland that it needs all the extra flavor that you can add. The combination of creamy avocado, cool tomato and crunchy bacon adds nice texture and mouth feel to the roll-up. We'll definitely make this again.
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4 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jan. 27, 2014
This recipe is pretty good, but I prefer to omit the parsley and adds 1/3 cup of chicken broth at the end. The addition of the broth adds more sauce to the dish. I mix up a big batch of the seasoning mix ahead of time which makes it even easier to get dinner on the table quickly after a busy day.
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3 users found this review helpful

Cheese Crackers

Reviewed: Sep. 24, 2013
So yummy! I tried this recipe to replace a similar recipe that I used to make, but honestly these little cheese crackers are much better! Instead of red pepper flakes, I used cayenne pepper (1/4 tsp. plus a couple of extra shakes) to get the flavor I was looking for. I was surprised what a difference the rice krispies made -- they lighten up the crackers and give them a nice crunch while still letting the cheesy flavor come through. Be sure to cool them on paper towels when they come out of the oven to absorb the excess fat. This recipe also makes a lot which is good because once you taste them, you're going to want more!
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7 users found this review helpful

Migas II

Reviewed: Jul. 24, 2013
I'd never heard of migas until two weeks ago and had never eaten them until last night, so I have no idea how they are supposed to taste. I also didn't have any corn tortillas, so this variation is far from authentic. I sauteed 1/4 cup of chopped onions in the oil until soft and then tossed in some broken tortilla chips and sauteed them, too. Then I added the beaten eggs (with garlic salt and pepper) and soft-scrambled them until almost done. I tossed in half a can of rotel tomatoes (drained) and some shredded cheese when the eggs were nearly done. It was hearty, satisfying and delicious without being too spicy for me (although my husband would have added the rest of the rotel tomatoes). This recipe is like an omelet -- you can add whatever ingredients and seasonings you want -- but the addition of the tortillas (or tortilla chips) makes it a heartier meal.
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Fried Farfalle Chips

Reviewed: Jul. 3, 2013
I made these over the weekend, using some leftover rotini from another meal. We seasoned half of the pasta using the recipe above and half using just seasoned salt. I seasoned it right after removing the pasta from the skillet. We liked the seasoning salt better and it stuck better to the pasta. It made a nice crunchy snack, although it is time-consuming. I think it would make a nice addition to a party snack mix using a variety of ingredients including nuts.
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2 users found this review helpful

The Best Meatloaf

Reviewed: Apr. 3, 2013
I'm in search of the perfect meatloaf recipe and this wasn't it for us. My husband liked it, but I didn't care for the flavor that the green pepper added to the meatloaf. I reduced the amount of green pepper by half and added a little garlic powder, but otherwise followed the recipe. If I make this again, I'll definitely leave out the green pepper. However, the meatloaf did hold together well and my husband is looking forward to meatloaf sandwiches!
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Apricot Chicken I

Reviewed: Feb. 26, 2013
I've been making this recipe for years -- my kids loved it, even my picky daughter who didn't like foods with sauce. It's easy and delicious. Once you've combined the sauce ingredients, you can use half of the sauce for one meal (depending on how many people you're cooking for) and save the rest in the fridge for later; the sauce mix will keep for a long time in the fridge. But it's really important that you get the clear Russian dressing (which can be hard to find) rather than the thick Russian dressing that is sometimes put on reuben sandwiches because the thick stuff is more like Thousand Island dressing.
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Bacon Wrapped Smokies

Reviewed: Jan. 20, 2013
Wow! These were outstanding and so easy to make! Thanks for sharing this recipe, Jill!
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Cream of Cauliflower Soup II

Reviewed: Dec. 30, 2012
This makes a delicious, low-fat but creamy soup. I forgot to add the sherry, so I assume it's even better with the sherry added. The addition of potatoes gives it a nice texture, although it did remind me a bit of vichysoisse (although we love vichysoisse, so that's not a problem). I may try roasting the cauliflower next time to increase the cauliflower flavor. We'll definitely be having this soup again!
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Penne with Sausage and Broccoli Rabe

Reviewed: Dec. 13, 2012
I made this recipe for dinner tonight and it was WAY too spicy for me, despite using mild Italian sausage and reducing the red pepper flakes to 2 teaspoons rather than a tablespoon (as suggested by previous posters). The heat from the red pepper flakes overwhelmed the other flavors in the dish in my opinion. However, my husband (who likes spicy food) loved the dish and is looking forward to the leftovers! I think spinach, kale or broccoli could easily be substituted for the broccoli rabe in this recipe if you adjusted the cooking times.
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Rosemary Roasted Turkey

Reviewed: Nov. 23, 2012
Delicious! My husband said, "No more searching for the perfect turkey recipe -- this is the one!" The turkey was juicy and flavorful and the gravy was outstanding. I wasn't sure about the flavor of the olive oil, so I used 1/4 cup softened butter and 1/2 cup olive oil in flavoring the bird. Then I stuffed the bird with the apple and veggies suggested by Jason "the cook" Stevens, which gave the gravy even more flavor. I thought about brining the bird beforehand (as I've done in previous years), but didn't bother and it didn't really matter. This is a terrific recipe!
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