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

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Kevin Andrews

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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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170 users found this review helpful

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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162 users found this review helpful

Eggplant Lasagna

Reviewed: Dec. 25, 2012
The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta. I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle. Start with the strips a little wider than the size you wish them to be, as they will shrink in the over. Other than using eggplant instead of noodles, you can follow your own lasagna recipe. I like to mix thawed, chopped frozen spinach (which has been COMPLETELY drained and squeezed dry) into ricotta (or cottage) cheese, along with an egg and some shredded parmesan, to use as one of the layers. I also like using Sargento's 6-cheese Italian better than straight mozzarella. Less stringy and more depth of flavor.
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149 users found this review helpful

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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82 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

Balela Salad

Reviewed: Aug. 21, 2012
Like Lori, I came on here looking for Balela salad after trying it at Trader Joe's. I agree that this is far better, although theirs was good enough to inspire me to find a recipe! I'm not normally an ingredient snob, but this recipe demands the best ingredients possible. Grape tomatoes generally have more flavor than typical store bought tomatoes, so that is not an area I would skimp on by using diced tomatoes (or egad! canned!). It takes a few extra minutes to half those grape tomatoes, but well worth it, in my view. Use the best olive oil you can find. I might roll my eyes at that suggestion in another recipe, but for this one, your choice of oil is going to make a difference. Trader Joe's California olive oil was my choice for this. It has a strong, fresh, peppery flavor that complements the other ingredients perfectly. I suggest you make it exactly as written before changing anything. The feta cheese suggestion sounds tempting, but this recipe is so well balanced I would hesitate to modify anything. Perhaps offer it on the side?
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28 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

Aimee's Mashed Cauliflower 'Potatoes'

Reviewed: Dec. 25, 2013
Texture and mouth feel is a huge part of the illusion. If you simply mash the cauliflower, it doesn't quite pull it off. But if you puree it in a blender or food processor, it comes very close.
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15 users 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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15 users found this review helpful

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

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

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

Sweet and Spicy Sweet Potatoes

Reviewed: Mar. 31, 2013
I had been looking for an alternative for sweet potatoes, because most of them really should be considered dessert recipes. This one worked nicely. I didn't have any sweet potatoes, so I used beets instead, and I didn't have the spices called for, so I used my own mix, and instead of baking it, I boiled it. Just kidding! What's up with people who review a recipe like that, having completely changed it?! I made it exactly as written, although next time, I will be tempted to try some of the spice variations suggested. After it was done, and after I tasted it, I mixed in some chopped walnuts, because my wife wanted "sweet potatoes with nuts". It was good that way, although I'm sure pecans would be better.
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6 users found this review helpful

Baked Italian Lemon Chicken

Reviewed: Apr. 12, 2015
"This recipe wasn't to my liking.I used crushed crackers, garlic powder, basil,organio and abit of salt." Interesting . . . how does one completely change the recipe, then say they don't like it and give it two stars? Perhaps there should be a comments section for people who want to say what they did, but not rate the recipe, since they didn't use the recipe!
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4 users 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

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

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

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

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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3 users found this review helpful

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