Kevin Andrews Recipe Reviews (Pg. 1) - Allrecipes.com (1270461)

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Kevin Andrews

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Hummus I

Reviewed: Feb. 12, 2005
Hummus without olive oil or cumin? Nope, doesn't work. Add up to 1/4 cup of olive oil and 1/2 tsp of cumin to this recipe, and I'll change my rating to 5 stars. Adding water to this recipe is not "optional" either. About 1/4 cup will be right. Don't add in the "reserved" bean juice. Drain and rinse those beans to get rid of the extra sugars.
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160 users found this review helpful

Sushi-Inspired Tuna Salad

Reviewed: Feb. 4, 2006
This is a great lower-carb way to enjoy a sushi-like experience. I concur with Katie B that adding rice vinegar (possibly seasoned, which includes a splash of sugar and salt) makes a nice touch. Next time I'll try it with pickled ginger for even more authentic sushi taste, a sprinkle of sesame seeds on top (mostly for show) and/or a drizzle of Japanese style spicy-mayo. Add wasabi slowly, tasting as you go.
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20 users found this review helpful

Twice Baked Potatoes I

Reviewed: Nov. 23, 2006
Please be careful about using a "clean" carpenter's nail. It might be squeakly clean, but still coated with something that was never intended to go into your food! Specialty stores offer a tool that holds 4 potatoes upright, impaling them each with a food grade aluminum spike. Otherwise, forget about using a nail, and cook longer.
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76 users found this review helpful

Twice Baked Potatoes

Reviewed: Nov. 23, 2006
Quite good, and needs only minor adjustments to taste, to make it perfect! I used nutritional yeast instead of cheese, and rice milk rather than dairy. Also, I used turnips instead of potatoes, which cuts down on the carbs and infuses a unique touch. It's easy to adjust servings to suit a crowed, which allows me to serve this whenever we host holiday functions.
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3 users found this review helpful

Simple Spinach Lasagna

Reviewed: Mar. 19, 2007
Question: If you don't like spinach, why are you making a spinach lasagna and then complaining that it tastes like spinach?! Another way to cut down on the spinach taste is to use chard instead of spinach. Much milder taste.
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1 user found this review helpful

Turducken

Reviewed: Nov. 19, 2007
Duck can be dicey. It works in this recipe though. In my area, several grocery stores carry these pre-stuffed and ready to roast, which is worth it.
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7 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 25, 2007
My family unanimously proclaimed these to be the best mushrooms we've ever had. I used garlic powder because I was in a hurry, and it worked out fine. Only there was way too much stuffing. I used big baby portabellas too. I could have stuffed twice as many shrooms or cut the stuffing in half. Best to go with twice the shrooms as these will disappear fast!
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0 users found this review helpful

Turkey Curry

Reviewed: Dec. 27, 2007
I love curry, but I didn't care for this recipe much. I think it probably could use more curry powder. Also, I used unsalted peanuts, since the recipe just said peanuts, so we had to add salt at the table.
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2 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Jan. 13, 2008
Very good falafel. The sauce needs 2 cloves of finely chopped garlic and the juice of one lemon though. And no mayo!
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2 users found this review helpful

Lentils And Spinach

Reviewed: Jul. 20, 2008
It's fine as is, but like most folks, I generally have to tamper. I feel that the recipe is improved by the addtion of 1 tbsp. finely minced ginger and 1-2 diced jalapenos. Or one serrano chile for the more adventurous. The choice of fresh, canned, or frozen spinach impacts distinctly on this recipe. Honorable people can disagree on which tastes best, so choose your ingredients accordingly. Brand me a heretic, but I actually prefer canned spinach!
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0 users found this review helpful

Egg Salad Sandwiches

Reviewed: Jun. 19, 2009
Egg salad is pretty hard to mess up. But this recipe sure managed it. I did not care for this recipe at all.
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0 users found this review helpful

Dijon-Dill Brussels Sprouts

Reviewed: Nov. 13, 2009
I made the recipe exactly as posted, and it was outstanding. I think sprouts taste better when they are cooked tender as in this recipe, so I disregarded those comments about not steaming them so long. After tasting the recipe "as is", I did squeeze a bit more lemon into the mix because I like things lemony-sour, but the recipe as posted is 5 stars already.
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0 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Nov. 19, 2009
Excellent marinade. I used apple cider vinegar because I don't like the chemical taste of distilled vinegar, and I used all black pepper instead of 1/2 white pepper. I really doubt that will make a difference in a marinade. "Authentic" carne asada is cooked before being chopped up with a big cleaver. If you are gong to chop it up before cooking, chop it before marinating. Less messy than trying to chop it after and the marinade will get into the meat better. Serve with radishes alongside, cut into halves or quarters. Typically these are served with two corn tortillas per taco, like in the photo, but using just one tortilla cuts the carbs in half and doesn't seem to diminish the result.
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Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Reviewed: Nov. 20, 2009
Soooo good! I used olives instead of dried mushrooms, rutabagas instead of the fresh mushrooms, 30W motor oil instead of olive oil, Venezuelan beaver cheese instead of goat cheese, and squirrel instead of chicken. OK, I'm kidding, but really, why do people post how much they love a recipe, then proceed to tell you how they completely changed it? It cracks me up!
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75 users found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 21, 2009
Good recipe. I made it just as written and I didn't experience any of the troubles others reported, such as the crust being too high. If your cheesecake sinks, you're doing something wrong. Mine came out perfectly flat on top. I used the water bath, and no cracks. If your water bath is leaking, it's not because you didn't wrap the foil tight enough. It's because you used small foil. Get the large roll (18" wide) and tear off a big hunk, you'll have no problem, and it's cheaper than buying a turkey bag. Do heat the bath water up first, and be sure to check the water level during baking, top up as needed with more hot water. I had a little cheesecake mix left over so I tried making a couple cupcakes as some suggested, putting a gingersnap on the bottom of the cup and covering with the "batter". Didn't work out at all. Ugly, wrinkled and didn't taste very good.
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2 users found this review helpful

Tortilla Rollups IV

Reviewed: Jan. 2, 2010
Very good recipe, and one of the best features of this recipe is its flexibility. I agree with the others that you'd best back way off on the ranch dressing mix or taco seasoning. You don't need it at all, so add it sparingly, or taste as you go. You can add any or all of the following with great results: small can of chopped olives (or perhaps half a can), small can of diced green chiles, a tablespoon or so diced jalapenos, 2-4 green onions. A few reviewers seem to have missed the step about chilling in the refrigerator before serving. You have to do this in order to firm up the rolls, as well as allowing the flavors to marry. Give them several hours at least, but not too long or the tortillas can get soggy. It's a critical step. Don't mess with the low fat versions, especially if taking it to a party. People trying to lose weight aren't going to be scarfing these down and do you really want to run around the party telling people how the dish you brought is "low fat and healthy"?
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7 users found this review helpful

Tortilla Rollups III

Reviewed: Jan. 2, 2010
As written, a bit bland, but an excellent base recipe upon which to base your own custom roll-ups. You will want to add any or all of the following, as befits your taste and what's in your cupboard: small can chopped olives, 2-4 thinly sliced green onions, small can diced green chilies (mild or hot, you choose), diced jalapenos, 2 tsp. ranch dressing mix (not too much or it will be too salty), 1/2 c to 1 1/2 c shredded sharp cheddar cheese, swap sour cream for some of the salsa or simply reduce the salsa by half or more to cut down on the soggy factor. Important to make the rollups several hours ahead of time, and before slicing them allow them to chill in the refrigerator to firm them up and allow the flavors to marry.
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4 users found this review helpful

Tortilla Rollups III

Reviewed: Jan. 2, 2010
As written, a bit bland, but an excellent base recipe upon which to base your own custom roll-ups. You will want to add any or all of the following, as befits your taste and what's in your cupboard: small can chopped olives, 2-4 thinly sliced green onions, small can diced green chilies (mild or hot, you choose), diced jalapenos, 2 tsp. ranch dressing mix (not too much or it will be too salty), 1/2 c to 1 1/2 c shredded sharp cheddar cheese, swap sour cream for some of the salsa or simply reduce the salsa by half or more to cut down on the soggy factor. Important to make the rollups several hours ahead of time, and before slicing them allow them to chill in the refrigerator to firm them up and allow the flavors to marry.
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2 users found this review helpful

Baked Buffalo Wings

Reviewed: Jan. 17, 2010
Sticking to the foil is often a problem, even with the cooking spray. I use the Reynolds Wrap non-stick foil. It cost a bit more, but worth it for the non-stick factor with a recipe like this one.
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1 user found this review helpful

Green Papaya Salad

Reviewed: Feb. 14, 2010
My estimation is that 2 cups of shredded papaya is about the right proportion for this recipe. Best to use a mandolin board that can properly julienne the fruit into long thin matchsticks, but if all you have is a kitchen grater, use that large holes on the grater and try to get the shreds as long as possible. Easy on the fish sauce. It is very powerful, you may want to start out with half the amount shown and add more if desired. Not everyone is crazy about this flavor, even though it is authentic. I find that cashews work better than peanuts. Also about 5 cherry or grape tomatoes work better than a big tomato. Cut them into halves for bite sized pieces. In most cases, the flavor of a cherry or grape tomato is fuller, fresher, and riper than the bigger ones, at least if you are buying them and not growing your own. For truly authentic texture and taste, bruise the beans a bit. Mortar and pestle are good for this, or you can make do with a rolling pin. Just a slight bruising to release the flavor, since the beans don't get cooked. If made authentically, it will be hot, but feel free to step down the peppers if your palate prefers less heat. Use thai peppers if possible, or serranos.
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10 users found this review helpful

Displaying results 1-20 (of 48) reviews
 
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