KASUE Recipe Reviews (Pg. 3) - Allrecipes.com (1260045)

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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

Rickyrootbeer

Reviewed: May 28, 2010
I don't think this really tastes like a root beer float -- the vanilla flavor isn't strong enough -- but it IS a yummy drink! Be sure to use cold root beer!
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1 user found this review helpful

Seared Ahi Tuna Steaks

Reviewed: Apr. 9, 2010
This was my first time making tuna steaks and the result was delicious! I added cracked peppercorns to the tuna exterior as suggested by previous posters, which simplified preparation. We'll definitely be making this again!
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Simply the Easiest Beef Brisket

Reviewed: Mar. 1, 2010
This was a very good recipe -- the brisket turned out tender and juicy. I thickened the pan juices with a little cornstarch and served the delicious spicy-sweet sauce along with the meat. It made a lot of sauce -- I think you could either cut the sauce recipe in half (just drink that extra half-can of beer!) or thicken the sauce as I did and serve it with meatballs, burgers, a plain meatloaf or even with grilled chicken breasts. You could also use it to heat little smokies or hot dog pieces and serve it as an appetizer or a kid-friendly finger food.
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2 users found this review helpful

Spanish Rice II

Reviewed: Feb. 21, 2010
We enjoyed this recipe, although 30 minutes was too long to cook it because it burned on the edges. Next time I'll check it after 20 minutes. I didn't have Rotel tomatoes with chilis, so I substituted a can of diced tomatoes for the Rotel and a cup of water. If I'd used the extra cup of water, it might have been too mushy (or it might not have burned......hmm).
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Orange Vinaigrette

Reviewed: Feb. 21, 2010
We thought this dressing was just average. There are many better salad dressings on this site.
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1 user found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Feb. 16, 2010
I made this for supper last night and my husband loved it! I substituted with what I had -- dried cheese tortellini for fresh and spinach instead of zucchini -- but it was still delicious. I did cook the tortellini separately and then combined it with the soup in the soup bowls so the tortellini wouldn't absorb all the soup broth as it cooked. (I stored the leftovers separately, too.) We had the soup with hot bread and fresh fruit -- it was a nice hearty soup for a cold night.
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Chicken Pot Pie IX

Reviewed: Feb. 11, 2010
This was SO good! I added a cooked cubed potato, pinch of poultry seasoning and increased the sauce by about half. I baked the pot pies in eight lightly greased individual ramekins (no need for a bottom crust) and topped them with a homemade pie crust. The sauce really has great flavor, so this made a nice meal! Thanks for posting this recipe -- we'll definitely be having this again!
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Spaghetti Salad II

Reviewed: Feb. 2, 2010
I substituted linquine for the spaghetti, omitted the poppy seeds (didn't have any) and used only 2/3 bottle of Italian salad dressing because the salad would have been drowning in dressing if I'd used the full amount. Even so, we didn't care for this salad. It was a very pretty salad, but we felt the flavor of the cayenne pepper overwhelmed the other flavors and not in a good way.
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Braised Beef Short Ribs

Reviewed: Jan. 25, 2010
My husband LOVED this recipe. I thought it was kind of a basic stew and could have used a touch of something else. I did add thyme, which gave it some extra flavor. The meat and vegetables were very tender. I think this could probably be cooked in a slow cookier, letting the meat simmer on low and then adding the vegetables later and turning up the heat. We'll definitely be having this again, because my husband really did love it.
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Blue Cheese Ball

Reviewed: Dec. 22, 2009
I got this recipe from a co-worker 30 years ago and lost the recipe card a few years ago, so I'm delighted to find this recipe here! This simple recipe makes a delicious cheese ball -- the blue cheese balances nicely with the other cheeses, but gives it an interesting flavor. For Christmas presentation, you can divide the cheese ball into three smaller ones (or roll it into logs). Sprinkle one lightly with paprika, roll one in nuts, and sprinkle the third one lightly with chopped fresh parsley.
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Broiled Tilapia Parmesan

Reviewed: Nov. 14, 2009
The mayo topping in this recipe gives some much-needed flavor to an otherwise rather bland fish. I had difficulty turning the fish over and felt it could have benefited from another minute or two of cooking. However, my husband loved it, so I'll definitely be making this again. Be sure to use shredded parmesan cheese rather than the finely grated -- the texture and better flavor will improve the taste.
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Excellent Oatmeal Cookies

Reviewed: Nov. 10, 2009
This is a delicious cookie (the cinnamon is a great addition), but the final product is so soft that it falls apart as you remove it from the baking sheet. It also took 15 minutes to bake and maybe should have baked even longer. I'm not sure what the solution is -- a higher cooking temperature, more flour in the batter, or something else -- but I'd prefer a cookie that comes off the cookie sheet intact.
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Carrot and Raisin Salad II

Reviewed: Oct. 14, 2009
This salad was edible, but we felt that the addition of lemon and salt gave it an odd and unwelcome flavor. That combination of tart and salt just didn't enhance the salad. Even a day in the fridge didn't improve the flavor. I'll try another recipe the next time.
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1 user found this review helpful

Italian Subs - Restaurant Style

Reviewed: Sep. 12, 2009
These subs are SO good! The yummy dressing is what gives this recipe its great flavor. I've made these subs many times, sometimes leaving out the onion if I don't have it, using various types of lettuce, and sometimes substituting ham for capacola, but the results have always been delicious. Thanks, John, for sharing this recipe!
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Perfect Crab Cakes With Green Onions

Reviewed: Aug. 23, 2009
I normally use a adapted recipe from this site (My Crab Cakes by Rod Mowery), but we were at the beach this past week and needed a simpler recipe with fewer ingredients so we tried this one. The results were excellent - a tender meaty crab cake with a nice crispy crust. After reading the suggestions of others, I doubled the hot sauce and Old Bay seasoning in the recipe, chilled the crab cakes for several hours before cooking, and patted them with panko crumbs before frying. This was a great beach recipe (good flavor, simple prep, few ingredients) and one that I'll definitely be using again!
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5 users found this review helpful

German Apple Cake I

Reviewed: Aug. 5, 2009
This cake was a disappointment for us. I made the recipe as written, but we thought the cake was too dense and sugary. The apples, sugar and oil kind of overwhelmed the other ingredients in the recipe and made for a heavy cake. I'll choose a different recipe the next time.
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Asparagus, Chicken, and Pecan Pasta

Reviewed: Jul. 23, 2009
My husband said this recipe was "outstanding!" I substituted sun-dried tomatoes for the red bell pepper and pine nuts for the pecans because that's what I had on hand, but it made a really good blend of seasonings. This is a great dish to make if you've got some leftover grilled chicken breasts from another meal. We'll definitely be making this recipe again and again!
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7 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jul. 14, 2009
This soup is similar to what I was making before, but the addition of celery and ham during the cooking makes a big difference. This soup was delicious without being as heavy-tasting as many potato soups. I made this using leftover Canadian bacon which wasn't very salty, so I didn't have the problem with saltiness that some reviewers have had. I'd recommend adjusting the salt level (or not adding any salt at all) depending on the saltiness of the ham you're using.
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Oriental Cold Noodle Salad

Reviewed: Jun. 23, 2009
We really liked this recipe, but I did make a few changes. I used ramen noodles instead of soba and omitted the cilantro because we don't like it. I didn't have any limes, so I omitted the lime zest and substituted 2 tablespoons of bottled lime juice instead. And I reduced the red pepper flakes to 1 teaspoon, which was definitely spicy enough for us. It certainly would have had more flavor with the ingredients I omitted, so this is a good dish for a person who likes spicy food.
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Displaying results 41-60 (of 124) reviews
 
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