kt_simms Recipe Reviews (Pg. 1) - Allrecipes.com (13112162)

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Easy Meatloaf

Reviewed: Jan. 8, 2010
This was very good, but I actually found it to be a little too soft for my preference. It was really moist and tender, but it was so tender that I couldn't get one single piece out without it falling into a couple of pieces. I think I'll use fewer bread crumbs next time. After reading several reviews, I used chili sauce instead of ketchup because it's very similar to ketchup but it's less sweet. I also used a spicy brown mustard instead of a plain yellow one. As other reviewers suggested, I sauted the onion (and cooled it) before adding to the beef mixture. I also added a grated garlic cloves and half a red pepper to the mixture. Very good.
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Monkey Bread I

Reviewed: Jan. 4, 2010
I've made this several times and it's delicious everytime. I don't waste my time with a pizza roller - I just use a big chef's knife. I take a little water spritzer and spray the biscuit pieces with a smidge of water so the cinnamon sugar sticks to the biscuits really well. I sprinkly any leftover cinnamon sugar over the biscuits, add pecans, and skip the raisins. Only once have I been able to get the caramel sauce together properly, even following all the suggestions. The last time, I just left it off and it was still great.
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Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Jan. 4, 2010
TERRIFIC! DELICIOUS! FANTASTIC! My aunt makes these for Christmas Eve every year. Since I couldn't get home this year (and these are worth the trip alone), I decided to make these myself. I used half the poppy seeds, and spread the sauce on both sides of my bread as well as reserving a bit to spread on top. I just used some brand of brown and serve rolls. Wonderful! Please make these.
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Garlic Parmesan Orzo

Reviewed: Jan. 4, 2010
This was fabulous. I doubled the parmesan, just because I like things cheesier. Other than that, no changes. I would mention that if, like me, you like to cook the pasta before starting the sauce, I'd advise that you toss the orzo with just a bit of oil. I didn't and ended up with a colander-shaped mass of orzo. Still turned out great. I even reheated it the next day and it was still mmm, mmm.
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Unbelievable Chicken

Reviewed: Jan. 4, 2010
I've made this twice - but the first time, it was better. I made this with chicken tenders. The first time, I marinated for about 3 hours and then grilled the chicken on an indoor grill, spooning the leftover marinade over the chicken as it cooked. That was fantasticly tasty, yet simple with a little tang. The second time, I marinated it for about 12 hours and then cooked it in a saute pan, again spooning the extra marinade over the chicken. That wasn't nearly as good. I'll definitely make this again, but I'll be grilling it.
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Sweet Potato Casserole I

Reviewed: Jan. 4, 2010
Delicious... just like my Southern grandmother used to make. Instead of using the canned sweet potatoes, I used some leftover baked sweet potatoes. It gave me a really great, custard-like potato base. I think I preferred that to the option of using the canned sweet potatoes. The topping is what makes this a treat... it's a side dish and a dessert. I keep vanilla sugar and used it for this recipe.
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Jan. 4, 2010
This was pretty good. I had a head of red cabbage I needed to use and I found this recipe. I added a sliced onion and, with the apple, they just melted into the cabbage. The cloves made a surprisingly tasty addition, though I also added a pinch of allspice. Reminds me of a softer, milder sauerkraut. Would make again if we had a "German" night.
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Camp Cornbread

Reviewed: Jan. 4, 2010
Fantastic! Simple to make and delicious to boot. I didn't have any milk so I used some powdered milk (3 T) and 1/3 c. water. I used 1/4 c. vanilla sugar and 1/4. c honey. It was light and sweet. Mine needed to for about 40 minutes because I used a 7 X 11 pan for a taller cornbread - and the edges still weren't burned. It was fabulous. I made a bit of honey butter to spread on the top. Can't say enough.
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Alfredo Sauce

Reviewed: Jan. 4, 2010
Simple and delicious. I didn't have enough parmesan so I used some asiago to finish out the rest and it was quite tasty! I threw in a bag of fresh spinach and let it wilt in the sauce and served over linguine. Some diced tomato or mushrooms would be a nice addition as well.
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Chicken Creole

Reviewed: Jan. 4, 2010
Bland!! I made this, thinking it would be a tasty way to get in some extra vegetables. I wouldn't waste your time. The sauce never did come together like a real sauce. It was like chopped tomatoes with chopped vegetables. The only good thing was that the chicken was really tender and juicy. I won't be trying this again.
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Grilled Orange Chicken

Reviewed: Jan. 4, 2010
It was ok, but I was disappointed, especially given all the great reviews. The orange flavor was too understated... maybe some fresh orange zest or some orange concentrate would have helped. I made it with only half the balsamic vinegar, but added the remaining 2 T. as rice wine vinegar. Still bland. I added some orange juice, freshly grated ginger, garlic chili sauce, fresh garlic, and a touch of dark sesame oil. It was better, but still thin. I made a slurry with oj and cornstarch to thicken the sauce. Since the orange flavor was so muted, I cut the chicken into little pieces and cooked them in the sauce in a frying pan. Served with white rice and broccoli. I think I'll keep searching.
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Mushroom Chicken Piccata

Reviewed: Jun. 16, 2009
This is FABULOUS. It it simple but sooo tasty. I checked out a couple of recipes before deciding to use this one. When making it, I added 1 T of lemon juice to the egg/milk mixture. I floured the chicken, dipped it in the egg mixture, and dipped it again in the flour. The chicken alone is fantastic. I sauteed the onions and mushrooms and made the sauce as stated in the recipe, except I used all chicken stock instead of adding the white wine. About 2 minutes before I was ready to serve it, I put the chicken back in the sauce to heat it a little and get some sauce on it. I can't tell you how good and how simple this is to make. You have to try this.
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Hot German Potato Salad III

Reviewed: Jun. 16, 2009
This was fabulous. I made the salad using an assortment of baby potatoes and let the potatoes cook in the vinegar dressing for a while to make sure all the water was out of them and the dressing got in. This was better than I could have expected. As a note, I didn't have any celery seed in the house so I just cooked some diced celery with the onions. This is an awesome summer potato salad.
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Grandpa's Classic Coney Sauce

Reviewed: Jun. 16, 2009
This was so wonderful and hit the spot. I made the recipe as stated, except that I added about 2 T of French's chili seasoning and I used a hand-blender to make the meat the size it should have been for a coney sauce. I didn't have any complaints except that the flavor was a little faint to me - I wanted something that has a small pop. When I make this again, I'm going to add some extra chili seasoning. Used it for days and, like others have said, it was better the next day, and the next.
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Good Old Fashioned Pancakes

Reviewed: Jun. 2, 2009
These are so great. I've made them several times and I don't even worry about what other recipes are out there. I do add about 2 tsp. of vanilla and I also use a vanilla sugar that I keep (just a separate jar of sugar with a leftover vanilla bean in it to scent the sugar). I also tend to add a bit more milk, just because I prefer the batter a bit thinner. But, regardless, this is a great pancake recipe... better than any box I've ever tasted. As recommended by others, I sift the dry ingredients twice and prepare the wet ingredients separately. I melt the butter and, because I'm not patient, add a little cold milk to cool the butter down. Then, I beat the egg into the butter and, when that's fully incorporated, I add the milk. They are perfect every single time.
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Frijoles a la Charra

Reviewed: Jun. 2, 2009
Oh, my gosh, was this good. I plan to make this many times in the future. I've never cooked dry beans, but I figured this seemed pretty easy to start with. I ended up soaking the beans for 24 hours (I wasn't in any hurry) and then cooked them overnight because I didn't want to leave the crockpot on when I was away at work. When I got home that evening, I turned the crockpot on to heat while I fixed some rice and Mexican Grilled Chicken from the site. I used 26 oz of beef stock instead of the beer , added 2 tsp (2 cubes) of bouillion, and a can of tomatoes with green chilies instead of the fresh tomatoes and canned jalapenos. It was so delicious (and I'm not a bean person, take it from me :D ). I woke up in the middle of the night and I could smell the wonderfulness coming from the kitchen. It was perfectly salted and, because I soaked the beans for so long and then cooked it for about 9 hours on low, the beans were thick and melted like butter. You have to try this.
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Mexican Grilled Chicken

Reviewed: Jun. 2, 2009
This was really good. I used reduced fat sour cream instead of mayo, but it was still delicious. I only wished that the meat had a stronger taste. Next time, I think I will try marinating the chicken in the mixture for an hour or so. It was definitely quick and went well with my frijoles a la charra and rice.
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Chunky Marinara Sauce

Reviewed: Jan. 5, 2009
I love this recipe. I've fixed it twice now and I love it. Instead of adding the sugar, I add a couple of carrots and stalks of celery, cut into large chunks so I can remove them after the sauce has finished cooking. Also, if I have it, instead of adding the salt, I add the rind from a wedge of good parmesan and it gives SOOO much great flavor. I like that it's chunky, but you could also take a hand blender to it to smooth it out. Also, just for my personal taste, I grate three cloves of fresh garlic in and use a mix of basil and oregano. You should try this and hopefully you'll love it as much as I do.
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