Kiren K Recipe Reviews (Pg. 1) - Allrecipes.com (13336909)

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Kiren K

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Winter Solstice Soup

Reviewed: Sep. 5, 2013
Was looking around for a simple soup to go along with lunch today and found this. Very simple, especially if you like the taste of carrots and potatoes. Didn't have parsley and thyme on hand, used fresh coriander instead. My mother didn't particularly care for this soup, but my sister and I really enjoyed it. Added a healthy pinch of chili to suit our tastes. Will make again using the reccomended herbs, and then again following a suggestion of one of the reviewers to add curry. Oh, didn't read the exact instructions before making, and I tossed in the onions, potatoes and carrots all at the same time. Used a mixture of butter and olive oil, and reduced the quantity too. Lovely golden color.
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Spicy Basil Chicken

Reviewed: May 8, 2013
Very good! Eyeballed the measurements, skipped the garlic salt and used extra fresh garlic instead, and used five birds eye chillis because I wanted it pretty spicy. Used bone in chicken, and added added some water after adding all the ingredients except the basil. Covered and let it boil down to a nice gravy. I tasted this before adding the basil, and again after, the fresh basil really makes a difference.
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Garlic Chicken

Reviewed: May 7, 2013
Yummy! I honestly did not expect much of this even though the reviews seem to rave about it. I was proven absolutely wrong! The flavors meld together really well. Made this with strips of boneless chicken thigh and had it with a salad. I liked it so much I made it again the next day, this time increasing the garlic and reducing the olive oil. Prefer it with more garlic and less oil. I heated the minced the garlic and olive oil in the micro on low for two minutes, stirring every thirty seconds. Also added some chili flakes because I like the heat. Added the chicken to the garlic/oil mixture and mixed to coat, and then added the parm/bread crumbs to the same bowl. Less clean up! Gave the parm/bread crumbs mixture a few whirs in the blender so that the chicken would look just like fried chicken, and not have the little parm flakes sticking out after baking. I definitely see myself making this over and over again. So easy, and tastes amazing.
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Mediterranean Puff Pastry Chicken

Reviewed: May 7, 2013
Oh wow, this has got to be one of the best recipes I've made from this site. I cubed chicken thighs, and marinated only for an hour. Used homemade pesto and homemade sundried tomato paste. The flavors went together so well! Used all the garlic called for in the marinade, and discarded part of it along with the excess egg. My roommate raved about it and said that it tasted like something you would pay good money for in a restaurant. I think that cubing and then marinating with the garlic gave the chicken a very good flavor. Added a pinch of salt and some chili flakes to the marinade. Used milk to seal the edges, and then pressed down with a fork for a nice pattern. Not the healthiest of meals, but oh so good.... Thanks for sharing this recipe!
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Bacon Wrapped Delights

Reviewed: May 3, 2013
Yum, I used this a base for what I was making. Used frozen baby beans, thawed and drained, and sprinkled some salt, pepper, brown sugar and chili flakes on it. Wrapped the bacon around the beans and secured it with a toothpick. Baked at 200deg C for 15 minutes, flipped it, and baked for another ten or so minutes. Made for a very pretty presentation. I was aiming to reduce fat (as much as I could at least, since bacon was involved), so I put a generous amount of beans on the bacon, and could only fold the bacon over with about an inch on each side. Also used foil on my pan for easy clean up.
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Old Fashioned Potato Kugel

Reviewed: May 3, 2013
Scaled this down to one egg since I was cooking for myself. This made for a good side dish with pork steak. Used red onion because that's what I had, and three little potatoes. Really good. Definitely will make again. Since I made so little, it spread over the bottom of the pan in a thin layer, and I folded it into three like how you would an omelette for a pretty presentation.
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Sun-dried Tomatoes I

Reviewed: May 3, 2013
These are fantastic!
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Chicken Breasts in Caper Cream Sauce

Reviewed: May 2, 2013
OMG I am so glad I made this. I've had this recipe saved for almost two years, and I've only just made it, and boy, was it good! I mixed up 1 T of flour, some Italian herbs (because I didn't have dill), lemon pepper, salt and some chili flakes in a zip-loc bag, then added strips of boneless chicken thigh to it until evenly coated. Sautéed garlic in the skillet with butter, then added chicken. I did follow the advice of other reviewers and increased the amount of cream slightly. Added a pinch of chicken cube and 1 T of water to the sauce and let it simmer for a few minutes. Served over spinach fettuccine with butter and Parmesan. Scaled down to one. Loved it for sure!
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Simply Parmesan Chicken

Reviewed: Apr. 28, 2013
Amazing! I added a generous pinch of red pepper flakes, a oich of garlic powder, and some S & P. Also sliced the chicken into strips and baked at 200deg C for twenty minutes. Added a little butter to the pan before laying down the chicken. So good! The chicken was juicy and tender, and so flavorful. Will make again and again.
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Marinara Sauce I

Reviewed: Apr. 25, 2013
A very good simple sauce. I blended everything, including the garlic and parsley. Simmered the mixture for about 30 minutes. Left out the wine as I didn't want to open a bottle, and it was still great. Added a pinch of sugar. Served with Meatball Nirvana from this site and spaghetti.
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The Best Lemon Bars

Reviewed: Apr. 24, 2013
Oh my gosh! Amazing! Made a meringue topping and added it after baking the curd layer for ten minutes. Followed tips from others, added a little salt to the crust, and got rave reviews from the people eating it. As for the curd, added the zest of three lemons, and half a cup of juice. Made this in a smaller pan, so had to bake each layer a bit longer. Absolutely amazing.
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Honey Balsamic Vinaigrette

Reviewed: Apr. 23, 2013
I had this recipe in mind when I threw this dressing together, but didn't actually refer to it. Mixed together honey, balsamic vinegar, olive oil, salt and freshly cracked pepper, and added three cloves of crushed garlic. I let it sit for an hour before using it on a baby spinach/Parmesan salad. Scrumptious! Can't wait to try the recipe as its written, the flavors must be more complex.
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Peach Cobbler VI

Reviewed: Apr. 22, 2013
Yummmmmm, that's what people around the table said. Followed other reviews and used light cream instead milk, added some of the juice, and sprinkled some brown sugar on it after it had been I the oven for ten minutes. Baked at 375 for 30 mins, then 400 for ten. Also used slightly less cream to account for the juice. Upped the liquid level overall. Absolutely delicious!
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Creamy Baked Pears

Reviewed: Apr. 21, 2013
Simply divine! I used plain old green pears, peeled off the skin and followed the instructions. It took much longer in the oven, probably because of the type of pear. Covered for half an hour and then uncovered and baked another 15 minutes. It looks so elegant too!
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7 users found this review helpful

Crustless Spinach Quiche

Reviewed: Apr. 2, 2013
I absolutely love this. Have made this a few times, and I find that it's a very versatile recipe. More cheese, or less cheese, a little chilli for flavor. Have used different cheeses with good results. I make a lot, cut into squared, and freeze each aluminum wrapped piece. In a rush, I just pop a frozen square right into the oven and it's good to go within pretty fast.
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Grilled Chicken Thighs Tandoori

Reviewed: Mar. 9, 2013
I baked this because I did not have access to a grill. I marinated 3 drumsticks overnight and swiped off the excess marinade before placing them on a cookie tray in the oven. Baked at 210 deg C for 50 minutes, and they came out so juicy and wonderful. The skin was crispy and tasted fantastic. This is really good, but does not taste like a tandoori dish. Will make again because I love the flavor. Also pretty much an effortless meal. Thanks for sharing!
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Meatball Nirvana

Reviewed: Mar. 7, 2013
So the first time I made this I changed it up a lot, and this time I followed it exactly, except for not using onion since I didn't have any. Amazing! Very very good. Added a lot of Tabasco, and used plain bread crumbs, but upped the seasoning.
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Delicious Ham and Potato Soup

Reviewed: Mar. 3, 2013
This was amazing. Restaurant quality for sure. I sautéed the celery, onion and ham with a little bit of butter, then added the potatoes for a few minutes. Only then did I add the water and chicken bouillon. The roux thickend the soup beautifully. I added only one cup of milk to the roux, but added a little more butter than was called for. Used a good ham, and I think that really added to the flavor. Thanks for sharing this!
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Best Bruschetta Ever

Reviewed: Mar. 3, 2013
Changed things up. I used fresh basil, cherry tomatoes, crushed a few cloves of garlic, added quite a bit of chili powder for the kIck, and added a splash of balsamic vinegar. Kept to the rest of the recipe. Made this three times in three days, and learnt a few things. First off its best marinated overnight. Also, removing all the pulp and slicing the tomatoes into small pieces made for a really pretty presentation. Tried a few variations, cold bread with cold bruschetta, bread toasted in the oven with the bruschetta on it, and bread toasted on a pan with a generous heaping of melted butter in the pan and adding the bruschetta straight from the fridge. The third one was the absolute best, as voted by the people helpfully test tasting the various batches. This is wonderful for parties where you can sneak out for a few minutes and emerge with a nicely decorated plate that is demolished within seconds. Thanks for sharing!
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Mulligatawny Soup I

Reviewed: Mar. 2, 2013
Simply incredible. This was one of the first recipes I made from this site, and I've just made it again. Absolutely fantastic. I added some chili powder as well because I was serving people who liked spicy food. Added a teaspoon of cream right from the fridge to the piping hot bowl of soup in a spiral pattern just to add to the presentation. Thanks for sharing this!
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