Kevin Andrews Recipe Reviews (Pg. 2) - Allrecipes.com (1270461)

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Kevin Andrews

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Quickie French Onion Soup

Reviewed: Apr. 22, 2012
Good recipe, and the speed factor is a plus. Lower in butter than most, which I appreciate. A couple of things I want to mention: If you read the labels on the au jus mixes, you will find that there is a tremendous variation from brand to brand. This may have something to do with the saltiness issue being reported. In some things, brand names are superfluous, but in something like this, it makes quite a difference. The choice of croutons will also make a big difference. I think it better to use grueyere cheese and to shred it, rather than slice it. Thinly sliced onion rings may be traditional, but messy and difficult to eat are also traditions with French onion soup! I find large dices to be easier to negotiate.
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Blackened Salmon Fillets

Reviewed: Apr. 1, 2012
Great seasoning mix. I did it all in the oven, following the allrecipes.com video on how to cook salmon, and it came out perfect. I would have thought it was pan seared if I hadn't cooked it myself. Take the salmon out of the fridge 20-30 minutes in advance to take some of the chill off. Preheat oven to 475 and when ready, place a couple Tbsp butter in a glass baking dish and set in the over for 5 minutes while you apply the spices. Put the salmon into the hot butter and bake for 3-4 minutes per side, being careful not to overcook it. Salmon will continue to cook after removed from the hot oven. Delicious!
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3 users found this review helpful

Roasted Apples and Brussels Sprouts

Reviewed: Feb. 17, 2012
I rarely assign 5 stars, because it means there is zero room for improvement. I have given this recipe one of my coveted 5-star ratings, as I truly don't see any way to make it better. Starting with the frozen Brussels sprouts. I urge you not to think you will improve this recipe by using fresh. Unless you are pulling them from your own garden, Brussels sprouts are never truly fresh, and they rapidly deteriorate once harvested. If you MUST use fresh, be sure to at least use the ones that come still attached to the stalk. The reason they sell them that way is because of the rapid deterioration these vegetable experience once harvested. This is also why so many people think they don't like Brussels sprouts! Just be sure you thaw them first. Use your microwave defroster to speed this process. The original recipe here has conflicting instructions on that point (see the footnote). I assure you that you want them to be thawed. The misture of apples and onions into this recipe is perfect, and the lemon adds a nice tang. As the orignal recipe notes in the footnotes, you can adjust roasting time for desired doneness. I find that 40 mintues produces a better result, turning the vegetables every 10-15 minutes for even browning. You want them slightly darkened and carmelized. I am experimenting with using the convection feature of our oven to see if I can acheive this effect quicker. Best to use non-stick foil to line your roasting pan to prevent sticking.
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172 users found this review helpful

Mock Tuna Salad

Reviewed: Feb. 7, 2012
It does have a taste and texture reminiscent of tuna salad if the beans are well mashed. Not quite, but would make a fine substitute for a vegan. In any case it makes a great sandwich spread, and a good way to put inexpensive, nutritious garbanzo beans to use. 4 stars, because 5 stars means it couldn't possibly be any better.
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3 users found this review helpful

Barbie's Tuna Salad

Reviewed: Feb. 7, 2012
I have to confess that I am violating my own cardinal rule here by rating this recipe as I modified it, but the modifications were slight and essential. In any case, 5 stars means it couldn't possibly be any better, so I think 4 stars is appropriate. This was a very good recipe and we enjoy it a lot. I used dill pickle relish, as I am diabetic and don't stock sweet pickle relish. I had to make do with 2 5 ounce cans and adjusting ingredients accordingly, as tuna processors no longer use 6 or 7 ounce cans. I also did not have any dried parsley, so I used the equivalent of fresh (3+ Tbsp.). I used white tuna because I happened to have some, but prefer the taste of chunk light for salad.
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Roasted Brussels Sprouts

Reviewed: Dec. 31, 2011
This recipe was a big hit with my wife who "doesn't like Brussels sprouts." On my second attempt, I cut back on the salt a little, which I liked better. TIP: Buy your sprouts still on the stalk if at all possible. I'm not a "fresh freak" about everything, but I've found there is a big difference with sprouts. They are not easy to find on the stalk, but if you have a Trader Joe's in your area, they often carry them in that form. "Fresh" but not still on the stalk, they aren't as sweet and a little bitter. Frozen, forget about it, you'll have a soggy mess.
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Hungarian Mushroom Soup II

Reviewed: Nov. 14, 2011
Outstanding revisions to the original recipe, no longer bland. Adding 2-3 cloves of minced garlic with the mushroom addition makes it even better.
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1 user found this review helpful

Spicy Fried Green Tomatoes

Reviewed: Nov. 13, 2011
Very bland and proportions seem to be off. As written, the batter is nothing like pancake batter, but more like a thin soup and doesn't stick well. Not much flavor. Also I ended up with a ton of batter, more than enough for 10-15 tomatoes or more. Tip to those looking to make FGT for the first time, the key is in the tomato. It should be the centerpiece of the dish. Many recipes suggest coating the tomato with so much batter that it ends up hiding the flavor of the tomato. If you're going to do that, you might as well use eggplant or zucchini. Choose tomatoes that are just on the verge of turning color, maybe even a tinge of pink beginning to show. If they are too "green", they won't have any flavor to them. Too ripe, and they will turn to mush.
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4 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Nov. 11, 2011
I liked it well enough, and will make it again. But I don't consider it worthy of 4+ stars. I followed the recipe to the letter, so the recipe I am reviewing is the actual recipe as published. I will look over other reviews to see what people have done to improve it, because as written, it was pretty bland to my taste. After serving and tasting, I added some soy sauce, and that helped, but it still seemed to be lacking something.
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Asian Coleslaw Light

Reviewed: Mar. 12, 2011
Solid recipe, but I like it better with these changes: 1) Use slivered almonds instead of sunflower nuts 2) Substitute 1-2 Tbs of toasted sesame oil for the olive oil (and use California olive oil, one you try it, you'll never go back to anything else) 3) Don't cook the Ramen. Leave it in the bag and pound it and squeeze it to break it up good, and then add it uncooked. 4) After mixing in the "sauce", let it sit an hour or two in the fridge as directed. But add the ramen noodles just before serving. 5) A little more vinegar and/or a splash or two of Tabasco to give a bit more zing, if you like zing. Or put a bottle of Tabasco on the table to let diners add their own zing as desired.
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3 users found this review helpful

Deviled Eggs

Reviewed: Dec. 24, 2010
An excellent recipe to use as a base, except that it is way too salty as written, which I suspect is a type. I followed other reviewers' advice on this and found that 1/8 tsp salt is plenty for this recipe. I also find the recipe a tad too sweet for my taste, but individual tastes vary tremendously and my wife thought it was perfect. I would suggest using 1/2 tsp sugar, then taste test before piping into the egg whites. You can always add more. I like using horseradish mustard for this recipe. Not hot, just deli horseradish mustard. You wouldn't even know it was horseradish mustard if you weren't looking for it, but it adds nicely to the mix.
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Sweet Restaurant Slaw

Reviewed: Aug. 27, 2010
I agree that it is a bit too sweet. Also, if you really want to get the Chicken Store experience, you have to cut the cabbage and carrots into little tiny pieces the way they do. It's not just a texture or visual thing, you'll find that the tiny pieces really allow the flavors to mingle.
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BUSH'S® Red Hot Buffalo Wing Beans

Reviewed: Jul. 18, 2010
I love the underlying flavor and the concept, however it is WAY too salty. I will try this again using either home cooked beans or if I can find them, salt-free canned beans. Personally, I think the celery should be added at the end, so that it is still crispy crunchy, and to further emulate the Buffalo wings concept.
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Peach Ice Cream

Reviewed: Jun. 22, 2010
One big problem with this recipe is that it measures peaches in units rather than in cups or ounces of prepared fruit. Depending on the size of the peach, this can make a huge difference in the outcome. Also, since sweetness of peaches varies tremendously, my suggestion is that you taste the product before and perhaps during freezing, to add sugar accordingly if needed.
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7 users found this review helpful

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