Cory R. King Recipe Reviews (Pg. 1) - Allrecipes.com (1293004)

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Cory R. King

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Spicy Chicken and Spelt Salad

Reviewed: Mar. 24, 2013
This dish was excellent! The sauce tastes just like something from Trader Joes. I will say I could not find Spelt from our local QFC (which is odd considering they have almost anything). I substituted the spelt for quinoa and like I said, this was great! I think you could easily substitute the spelt for any number of things with good results, say some kind of asian style noodle or even brown rice. I don't think white rice would be as good, especially something with a sweet flavor like Jasmin rice. I'll definitely be making this again, only with Spelt, which I'm hoping exists at Whole Foods...
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Harvest Salad

Reviewed: Jul. 19, 2010
This was excellent! I used fresh raspberries in the dressing.
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Linda's Lasagna

Reviewed: Dec. 14, 2009
This was an excellent Lasagna base! I was very skeptical of the cottage cheese, but it worked brilliantly. It melted right in and the whole dish was not the least sloppy--very easy to dish. I did make some adjustments: I added a finely chopped carrot and celery to the onion to make a proper mirepoix. I also used real garlic. I used a 24 ounce can of tomatoes (the stuff in the larger can is usually higher quality in my opnion). In a large pan, I brought the crushed tomatoes, tomato paste, and some olive oil to a high temperature--almost scorching them so as to caramelize some of the sugars. Hindsight I should have also added the sugar as well. Alton Brown does this step under the broiler in your oven--either way, caramelizing the tomato sauce really gives it a deeper flavor. Once I was done browning the tomato sauce, I added white wine to the tomatoes instead of water, and scraped in the brown bits. Then I mixed in the meat & vegetable mixture and let it simmer in a crockpot for an hour. Lastly, I cheated and used no-boil noodles. Next time I'll try a suggestion read in the comments and soak regular noodles in cold water while I'm doing the other steps. All and all I'll be using this as the base for future lasagnas. I had to knock off a star because I dont think it would have been as good had I used water--all tomato sauce should have wine.
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Steakhouse Wheat Bread for the Bread Machine

Reviewed: Apr. 23, 2009
This is the perfect bread for ham sandwiches! Can't think of a better bread to pair with some good mustard! I always double this recipe to make a full loaf. The yeast always seem to be the confusing part to me--usually the recipe says one temperature/type, the yeast packet suggest a different water temperature and the bread machine suggests its own temp/type. In experimenting with this recipe, I've found that I get the best results when I follow the temp/type of yeast recommended by the bread machine. In this case, rapid rise bread machine yeast and *chilled* 40F water. I've played with this recipe a bit and found if I substitute some of the sugar for molasses, it gives the bread a very nice flavor. Adding a hit of cheap vanilla also had nice results. Some day, I want to try adding some instant oatmeal into the party as well. All and all, this bread is a regular for us and I'd be hard pressed to switch to a competing whole-wheat recipe!
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Quick Greek Pasta Salad with Steak

Reviewed: Apr. 23, 2009
This was excellent! I will say a few things that would make it better. 1) I did not use whole wheat penne, and the dish turned out fine, however... 2) ...As much as I love an excuse to put steak on things, since I used regular penne, this dish would be better with chicken. Without the whole wheat pasta the steak is just a bit too powerful for the delicate flavors of the pesto and herbs. I can see the steak working nicely with the recommended pasta though--if I use whole wheat pasta, I'll go with the steak, but from now on when I use "normal" penne, I'll use chicken instead. 3) Lemon, lemon zest, or a splash of white wine. It feels like it needs the acidity. I might try playing with this next go. 4) I'll either make my own sun-dried tomato pesto or buy a different brand. This dish gets a good bit of its flavor from the pesto and I was not that impressed with the brand I picked--it was too oily. 5) Speaking of sun-dried tomato pesto, our grocery store has them (and most of their sun dried tomato) in the produce department, not in the isles where you might expect. I do think a traditional pesto would work well though, and might give that a shot next time around. 6) Like others, I used pitted Kalamata olives--straight black olives wouldn't add enough punch. Otherwise, I can't think of much I'd change besides the name--it isn't really a salad but a pasta dish :-)
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Angel Food Cupcakes

Reviewed: Nov. 18, 2005
This is truely the greatest recipe of all time.
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42 users found this review helpful

Cheesy Vegetable Lasagna

Reviewed: Oct. 31, 2005
A bit watery.
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6 users found this review helpful

Moroccan Lentil Soup

Reviewed: Nov. 9, 2004
This soup was excellent!! I used 4 cups of chicken broth + 2 cups water instead of pure water. Added the Garam Masala much later in the cooking so it kept its spiceyness. Also added a bit of cilanto.
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Chicken Enchiladas I

Reviewed: Oct. 7, 2004
This was really, really awesome!! I did modify it a bit: - I used corn tortillas. Flour tortillas are a sin. Make sure to follow the instructions on the back of the bag - if you dont, they crumble... - I used shredded chicken instead (boil for 15 minues then pick apart /w fork) - Didn't use either spice, but put a ton of fresh cilantro in instead. - Got the "Monterey Jack/Cheddar" cheese mix instead of plain cheddar - When it was cooked, I topped with diced tomatoes & cilantro. Next time I'll add some lime juice to make more of a salsa topping. Make sure to serve this with a good mexican beer like Dos Equis.
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Black Bean Vegetable Soup

Reviewed: Feb. 1, 2004
This soup was awesome! Like others, I added an extra can of black beans. I, too, also added celery and chopped cilantro. Next time I might drop in a chopped jalapeƱo for added kick (this recipe was not at all spicey on it's own). After a day, the consistancy came out perfect - not too watery and not too thick. Perfect. This soup is awesome and is really darn easy to make.
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Chantal's New York Cheesecake

Reviewed: Jan. 25, 2004
I've reviewed this many years ago, but I'll update it. This recipe is very easy to play with. - I've added Balies Irish Cream in the batter as part of the liquid - I've added powdered chocolate to half the batter to make swirls. - I've topped it with tempered chocolate to make it like a cheesecake dove bar. - I always serve with a fruit topping. Usually raspberry. Just take a pack of fresh raspberries, mix it with some water, boil it, strain it, add in some sugar and corn starch, add in some brandy and you've got a nice creamy fruit topping. You can do anything with it! I wouldn't trust any other recipe at this point, even though this is the only one I've tried. Some things I want to try: - Oreo crumbles for crust. - Make caramel and swirl it in with the batter. - Pumpkin something. - Using a non-springform pan to cook in (I can never seem to really seal up a springform pan so it is 100% water tight). - Cooking on a lower temp for longer (another reviewer seems to cook it at 250 or so for a couple hours) - Adding a tablespoon of corn starch with the sugar. Alton Brown gives this as a tip to take out insurance against cracking. Remember you are basically making custard here. The lower the temp and the longer the cooktime, the more "custard" it will become. Watch Good Eats on this :-) My advice for first-timers? Make this recipe to the letter the first time. Odds are very good in your favor it will work out. Then just start to play with it the next time
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Vietnamese Style Vegetarian Curry Soup

Reviewed: Jan. 25, 2004
Must have messed something up. I've had really good curry noodle soup, but this one wasn't so great. Couldn't finish it in fact.
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Best Marinara Sauce Yet

Reviewed: Jan. 25, 2004
The title of this recipe doesn't lie. Truely a great marinara sauce. I serve it straight, not adding anything extra.
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Roasted Red Pepper Cream Sauce

Reviewed: Jan. 25, 2004
This was awesome. I added slivered almonds and some "Field Roast", which makes this dish really awesome! Next time, i will try to use lowfat half & half.
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Cajun Pasta Fresca

Reviewed: Jan. 4, 2004
This is a very easy to make recipe that is great when you are short on time. The cajun spice mix you use is everything to the recipe, so choose wisely.
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20 users found this review helpful

Black Bean Lasagna II

Reviewed: Jan. 4, 2004
Have made this two years in a row for christmas and is always a hit. My girlfriend loves it too. I almost always add a red & green pepper plus a jalapeno peper. As an update, I bought the "no boil" noodles on accident last time I made this. I found they took out some of the excess moisture and made it much easier to dish. I'll probably use the no-boil noodles again for this recipe.
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18 users found this review helpful

 
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