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

Stuffing Meatballs

Reviewed: Mar. 25, 2012

Don't do what I did and use chicken-flavored stuffing mix -- it doesn't have enough flavor to season the beef. So I added some finely chopped onion for moisture (using up part of an onion left over from another recipe), some dried sage, a splash of worcestershire sauce, and some salt, pepper and garlic powder. The meatballs turned out fine (and were certainly easy enough), but next time I'll just get some pork stuffing mix!

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Broiled Short Ribs

Reviewed: Feb. 5, 2012

I had high hopes for this recipe, but we thought it was just okay. The meat was tender, but a little dry, and the flavor was comparable to a bottled barbecue sauce. I followed the recipe exactly.

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Quick and Easy Pancit

Reviewed: Nov. 12, 2011

I've never had pancit before, so I wasn't sure how it was supposed to taste. I followed the recipe exactly, but it seemed a bit bland to me. Perhaps I needed to use a larger onion for more flavor, but it seemed like it would benefit from a bit of ginger. Nevertheless, we liked it and I'll probably make it again.

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2 users found this review helpful

Best Spanish Rice

Reviewed: Oct. 5, 2011

It doesn't get much easier than this! Even with a mild salsa (I used Pace brand), this rice still had more flavor than the dry, tasteless rice served at many Mexican restaurants. If you like your rice spicy, you might want to amp up the flavor with a spicy salsa or some additional flavorings, but we liked it as is.

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Simple Artichoke Dip

Reviewed: Sep. 10, 2011

This is a delicious recipe with these changes -- reduce mayo to 1/2 to 3/4 cup, use 1/2 to 1 cup shredded parmesan cheese (not powdered), and add 1/8 to 1/4 teaspoon of garlic powder. Serve in an 8 x 8 casserole dish or something slightly smaller. I'm not a big mayo fan, so I tend to reduce the mayo and add more cheese, but you can play around a bit with the recipe. I've served this a number of times and have always had a great response to it.

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4 users found this review helpful

Walnut-Cheese Spinach Salad

Reviewed: Jun. 19, 2011

Delicious! I adapted the recipe to suit what I had on hand -- gorgonzola cheese instead of feta and red wine vinegar instead of white -- but the salad and dressing were both excellent. I also toasted the walnuts to bring out their flavor.

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3 users found this review helpful

Italian Wedding Soup I

Reviewed: Jun. 13, 2011

We thought this soup was pretty good, but the meatballs were tasteless. They definitely would have benefitted from some salt and maybe some garlic. The parmesan flavor wasn't noticeable at all (and I used grated reggiano parmesan) and I think I'd add more of that the next time. I substituted fresh spinach for the escarole because that's what I had on hand, but otherwise followed the recipe.

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Chinese Broccoli Slaw

Reviewed: Jun. 9, 2011

Delicious! I followed the suggestions of others and toasted the dry ingredients in a frying pan that I'd sprayed with cooking spray. I also substituted 2 tablespoons of sesame oil for some of the vegetable oil, which gave it great flavor. I didn't have oriental-flavored ramen, so I used chicken-flavored ramen and only used one seasoning packet. I used sesame seeds, but I think it would also be good with sunflower seeds. The great thing about this salad is that you can make the dressing and dry ingredients ahead of time and then just open a bag of broccoli slaw and toss it together quickly right before you eat. The ramen noodle/almond/sesame mix makes a lot, easily enough that you could double the amount of broccoli slaw.

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5 users found this review helpful

Mostaccioli with Spinach and Feta

Reviewed: May 30, 2011

I've been making this recipe for years and it really is delicious both hot or cold. We usually have it as a cold salad in the summer when the tomatoes are at their peak. You can easily substitute thawed frozen spinach for fresh -- it still tastes fine although it isn't quite as pretty. Plain feta cheese also works well in place of the tomato basil feta. I usually add another clove of garlic and 1/3 to 1/2 cup of toasted walnuts or pine nuts for a little more texture and flavor.

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5 users found this review helpful

Tackee David's Split Pea with Ham

Reviewed: May 23, 2011

This soup was a delicious alternative to my mom's more basic split pea soup. The herbs and garlic gave it great flavor. I didn't have marjoram, so I substituted oregano. I was also out of celery, so I added chopped carrots and a chopped baking potato instead. I'm sure it changed the flavor, but it was still quite good (and I'll try the celery another time). I also added some extra water, but I still ended up with a hearty, satisfying soup.

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7 users found this review helpful

Bacon and Tomato Cups

Reviewed: Jan. 7, 2011

These appetizers were delicious! Instead of cooking my own bacon, I used half a jar of pre-cooked real bacon pieces to save some time. And I used the little phyllo cups to serve it in, baking the appetizers for about 10 minutes in a 350 degree oven. The recipe filled about 20 phyllo cups (not quite 1.5 boxes). You can make the filling the day before, bake it in the phyllo cups and have a hot tasty appetizer in 15 minutes.

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4 users found this review helpful

Sweet Snack Mix

Reviewed: Dec. 29, 2010

Yummy! This recipe seems to be identical (except for the peanuts) to the "White Trash" snack mix sold at the Outer Banks in North Carolina, but it's a lot cheaper to make your own! I added the peanuts this time, but next time I'll just go with more pecans. This simple recipe is addictively good!

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3 users found this review helpful

Filet Mignon with Bacon Cream Sauce

Reviewed: Dec. 29, 2010

This sauce was outstanding! It perfectly complimented the beef tenderloin and my family loved it! I substituted chopped pancetta for the bacon to use up some leftover pancetta and added more half-and-half to make the sauce creamier. We also added a steak rub to the tenderloin before grilling it. We'll definitely be making this recipe part of our Christmas tradition!

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14 users found this review helpful

Four Cheese Margherita Pizza

Reviewed: Aug. 10, 2010

I love feta cheese, but I wasn't sure how I'd like it on a pizza. This recipe, however, was fabulous! This pizza was far better than any takeout pizza I can get around here. Even my son, who doesn't like feta cheese, thought this pizza rocked! I used a Boboli crust (baked it at 450 degrees per the Boboli instructions) and skipped the fontina because I didn't have any, but it was still a delicious pizza. I'll definitely try the fontina in the future to see if it makes this pizza even better.

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5 users found this review helpful

Alabama Slammer II

Reviewed: Jul. 16, 2010

Oh, this is SO good! My drink doesn't look anything like the picture (too much pulp in the orange juice, I guess), but it tastes delicious!

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8 users found this review helpful

Honey Mustard Sauce

Reviewed: Jul. 16, 2010

I only had 1/4 cup honey and 1/4 cup mayo (thought I had more, but I didn't), so I made the recipe using 1/4 cup each of all three ingredients. It was delicious! I think it would have been fine with less mustard (my husband would have added more to give it more bite), but I don't think I'd add as much mayo as the recipe calls for. We used the sauce with homemade chicken nuggets and it made a nice combination.

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Raw Apple Cake

Reviewed: Jul. 1, 2010

We thought this cake was good, but not exceptional. I did use Granny Smith apples, which are tart apples, but the cake still seemed too sweet. The excess sugar almost formed a sweet crust on the bottom of the cake. We won't make this recipe again.

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Sarge's EZ Pulled Pork BBQ

Reviewed: Jun. 22, 2010

So easy and so good! I used this recipe to turn some leftover pork roast into pulled pork. I cut the pork roast into chunks and simmered it for an hour and a half on top of the stove in the beef broth and coffee mixture. The pork was delicious as is, but we combined with with Sweet Baby Ray's barbecue sauce for sandwiches. We'll definitely be making this again!

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Sesame Noodles

Reviewed: Jun. 22, 2010

This was light and delicious! I reduced the safflower oil by 2 Tablespoons as suggested by others and forgot the green onions, which would have given it more zip. The noodles were good all by themselves and would make a nice summer side dish. I added sliced leftover sirloin steak, snow peas, shredded carrots and some steamed broccoli to make a cold salad out of it. This is not a spicy sauce, so if you like your noodles spicy, you might want to add more chili sauce (or substitute chili paste) or some red pepper flakes -- and don't forget the green onions!

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Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewed: May 31, 2010

This was a bit too spicy for me, but my husband loved it! I doubled the sauce so that I'd have extra, but reduced the red pepper flakes by half and only used two green onions to suit my preferences. I also used chunky peanut butter because that's what I had on hand. I added leftover sliced sirloin, plus asparagus and carrots, which made a nice combination. I used regular sodium soy sauce and regular sodium chicken broth because that's what I had on hand, but that made it too salty, IMO. It would be better with low sodium versions of the soy sauce and chicken broth. I'd strongly recommend combining these ingredients in a blender rather than a food processor, especially if you're doubling the sauce, or else you'll end up with a mess.

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2 users found this review helpful