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

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Kevin Andrews



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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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35 users found this review helpful

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

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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83 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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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

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

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

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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5 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

Blackened Salmon Fillets

Reviewed: Apr. 1, 2012
Great seasoning mix. I did it all in the oven, following the 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

Spicy Baked Beans with Rum and Molasses

Reviewed: Apr. 24, 2006
Best baked beans ever! Chuck's favorite!
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0 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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150 users found this review helpful

Fruity Curry Chicken Salad

Reviewed: May 18, 2014
Excellent recipe, and a good base upon which to branch out. I resisted the temptation to add more curry. 1/2 tsp seemed scant, but it is perfect. More than that and it can start to dominate. With the curry spice a little more elusive, it really makes this recipe. I've tried it with apricots, granny smith apples, walnuts, and more. I think the pecans work better than walnuts. I also tried it with reduced fat mayo and yeah, it works that way, but it is not the same. Whatever you do, be sure you let it sit overnight in the fridge before serving. It completely changes the taste profile.
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1 user 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

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