KASUE Recipe Reviews (Pg. 5) - Allrecipes.com (1260045)

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Hearty Meatball Soup II

Reviewed: Mar. 3, 2008
This makes a pretty tasty soup, but I had to make some adjustments based on what I had on hand. Instead of dried onion soup mix, I used 1 cup each of chopped fresh onions and celery, slowly sauteed over low heat for 10 minutes in 1 T. oil and then added 4 beef bouillon cubes along with the water. I substituted beef broth for the chicken broth, a can of diced tomatoes for the stewed tomatoes, and then left out the canned green beans because I didn't have any. I also added a cup of chopped cabbage to add some more fiber to the soup. I reduced the bread crumbs and parmesan cheese in the meatballs to 1/2 cup each (otherwise the meatballs would be all filler) and added 1/2 tasp. of Italian seasoning. I thought it needed more seasoning when it was done, so I added some dried basil and oregano to it. I also added extra beef broth to balance out the extra veggies I put in. This is a good, hearty basic recipe that you can adjust depending on the veggies, broth and seasoning you have on hand.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Feb. 11, 2008
A surprisingly easy recipe with great flavor that works well for meatball subs as well as for spaghetti. I used shredded parmesan cheese which resulted in lumpy meatballs, so next time I'll grate my own parmesan cheese. I might also add oregano, fennel or red pepper flakes to tweak the flavor a bit.
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Artichoke Spinach Lasagna

Reviewed: Dec. 27, 2007
I made this lasagna as part of our Christmas dinner and it was a big hit with my family! I used dried rosemary instead of fresh, vegetable bouillon dissolved in water for the broth, and low-fat mozzarella cheese because that's what I had on hand. I also used plain feta cheese, but added some garlic powder and a little Italian herb seasoning. The result was a delicious vegetarian lasagna. I think it might also taste good if you substituted a prepared alfredo sauce for the marinara sauce (although that would definitely increase the calorie count).
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Baked French Toast

Reviewed: Dec. 25, 2007
I made this baked French toast recipe for Christmas breakfast and, frankly, it was a disappointment. Despite the use of a good quality French bread, the French toast ended up with a crusty top and a soggy interior floating atop a watery layer of egg custard. It was not overly sweet, which is good, but it could have benefitted from something more in terms of flavor -- a little more cinnamon, maybe a touch of nutmeg, some raisins, or maybe a different bread such as challah. Even regular French toast would have been preferable to this recipe. I might try a baked French toast again, but not this recipe.
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Zuppa Toscana

Reviewed: Sep. 9, 2007
This recipe has quickly become a family favorite! It makes a delicious, hearty soup. I substituted chicken broth for the bouillon and added extra potatoes. The cream doesn't add much to the recipe -- it doesn't thicken the broth that much -- and I think next time I'll omit the cream (to save on calories) and maybe mash a bit of the potato to thicken the broth instead.
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1 user found this review helpful

Pretzel Turtles®

Reviewed: Apr. 15, 2007
Wow, these are addictive little nuggets! They taste like turtle candies, but with the added crunch of the pretzel. We'll definitely make these again! It would also be easy enough to make your own turtle candies with the Rolo caramels -- two pecan halves on the bottom, a Rolo in the middle to glue it all together, and another pecan on top.
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3 users found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Apr. 10, 2007
I chose this broccoli casserole recipe because it was quicker to put together than the others, but my family didn't like it at all. (In fact, they said they preferred plain steamed broccoli.) I substituted cream of chicken soup for the cream of mushroom, but otherwise followed the recipe. Now that I've seen the high fat content in this recipe (something I should have checked before), I doubt that I'll make this recipe again. Overall, it was edible, but not great.
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3 users found this review helpful

Orange Biscotti

Reviewed: Dec. 31, 2006
I substituted orange juice for the orange liquer in this recipe, but the biscotti really lacked flavor. If I make this recipe again, I'll definitely use the liquer. My biscotti also ended up so crumbly that they literally fell apart in small pieces when they were cut.
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1 user found this review helpful

Roasted Vegetables

Reviewed: Dec. 28, 2006
This is a great recipe, colorful and delicious. Even the guys in my household liked this -- and they don't generally like any of the ingredients except the Yukon potatoes! My vegetables did end up a bit charred, however, so next time I'll either reduce the temperature, reduce the cooking time or set the roasting pan higher in the oven.
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2 users found this review helpful

Gorgonzola Sauce

Reviewed: Dec. 28, 2006
This sauce had great flavor, but I had to double the amount of gorgonzola to get a sauce that was creamy rather than oily. Next time I'll start by reducing the amount of butter to 2 tablespoons.
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41 users found this review helpful

Kristen's Awesome Oatmeal Cookies

Reviewed: Sep. 27, 2006
Wow, these cookies were great! I loved the combination of a crispy exterior with a chewy interior. I made two batches, adding a cup of raisins to the first batch and adding a cup of mini-chocolate chips (but omitting the cinnamon) in the second batch. These aren't the prettiest-looking cookies, but they taste better than any other oatmeal cookie I've had.
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Spinach Salad with Citrus Vinaigrette

Reviewed: Jul. 26, 2006
This mild citrus dressing really lets the taste of the other ingredients come through. I usually add nuts (walnuts or almonds), fruit (dried cranberries or sliced pear), and a little crumbled gorgonzola to the spinach salad. This dressing compliments it nicely.
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Maple Salmon

Reviewed: Jul. 15, 2006
I had my doubts about this recipe, but I tried it because of all the great reviews. It was EXCELLENT!! The sweetness of the maple syrup balances the richness of the salmon, giving it a nice glaze and a delicious flavor. We'll be making this often!
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Bread Pudding II

Reviewed: Jun. 28, 2006
I made this recipe using some leftover store-bought marble cake and added a couple slices of Pepperidge Farm French Vanilla bread. I tossed in a handful of mini-chocolate chips instead of raisins, used one cup of skim milk and one cup of half-and-half, and omitted the sugar entirely. The bread pudding was mildly sweet, tasted like french toast, and was a hit with my family. With raisins instead of chocolate, you could even reheat it for breakfast in place of french toast.
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Southern Living Magazine's Chicken-Fried Steak

Reviewed: Apr. 5, 2006
The meat turned out to be quite tender with this recipe (I turned the oven up to 300 degrees while the gravy was cooking), but we didn't care for the gravy. It tasted too much like flour and pepper. I did use skim milk, so the gravy would probably be richer if made with whole milk, evaporated milk, or cream. But the meat recipe is definitely a keeper!
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Hot Artichoke Spinach Dip

Reviewed: Jan. 7, 2006
This recipe makes a thick cheesy dip, but the cheese flavor overwhelmed the vegetables in this recipe and added unnecessary calories.
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Easy Granola Bars

Reviewed: Jan. 2, 2006
This is a great recipe -- easy and delicious. Be sure to allow the full baking time or the bars tend to fall apart (but still taste good).
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2 users found this review helpful

Couscous Salad with Chickpeas, Dates & Cinnamon

Reviewed: Dec. 28, 2005
Wow, this was good! It has an interesting mix of textures and flavors and can be served either cold or at room temperature. It tastes light, but it sticks with you, so that it makes a nice lunchtime salad. Chopping the dates was a nuisance (the only chopped dates I could find had added sugar), but was ultimately worth it for the final result. Next time I'll try making it with whole wheat couscous to make it even healthier.
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12 users found this review helpful

Green Beans With Walnuts

Reviewed: Dec. 28, 2005
We thought this recipe was okay, but I wouldn't call it exceptional. The walnut oil was an expensive ingredient, but didn't seem to add that much extra flavor. I'll probably try the recipe again, though (since I have more walnut oil), but next time I'll add the chopped garlic suggested by the other posters.
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10 users found this review helpful

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