kayakjoan Recipe Reviews (Pg. 2) - Allrecipes.com (13350699)

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Balsamic Vinegar and Ginger Bok Choy

Reviewed: Oct. 22, 2010
I will buy Bok Choy more often. Did not change this recipe at all. I only used one head so decreased the ingredients. Yummy!
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7 users found this review helpful

Pasta Pomodoro

Reviewed: Oct. 19, 2010
I prepared this recipe last night. I added sauteed shrimp. Otherwise followed the recipe. The next time I make this I will double the sauce or cut back on the angel hair pasta. Also salt could be added. 2 ( 8 oz ) packages of pasta is too much for the amount of sauce called for. The flavor was wonderful and I will make this again. Thank you.
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3 users found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: Jun. 7, 2010
I love all the ingredients. This dish was flavorful! Cooking the vegetables at the end added more liqued to the sauce for those who rated that there wasn't much liqued to the sauce. My chicken pieces were too thick, next time I will look for smaller pieces, pound the chicken, or slice. This will make for tender chicken. Will try again!
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3 users found this review helpful

Irish Chicken and Dumplings

Reviewed: May 5, 2010
I followed this recipe as stated. The flavor was good, the vegetables need to be cut in smaller portions, and two onions seem a bit too much ( I only used one) Next time I make this dish I will make the dumplings smaller and add to the stew. Once cooked then pour the dumpling mixture over the chicken and vegetables. The stew needs to be close to a med. boil and not simmered. My dumplings were not cooked in the 10 minutes covered. Uncovered turned out the same, I had to keep turning the dumplings to cook them. Hope I get better results next time. Looked and sounded like a great dish!!
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3 users found this review helpful

Cold Asparagus with Prosciutto and Lemon

Reviewed: Apr. 13, 2010
I wasn't sure about the cold asparagus but, I will have to say that this recipe is wonderful. I fixed this dish without any changes as a side dish for Easter dinner and everyone loved it. So easy and so good. Thank you for the recipe. A nice do ahead dish with no last minute fussing around.
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14 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Apr. 1, 2010
This scone recipe is a keeper. I am baking some in the oven as I rate this recipe. I have made them once before using orange flavored cranberries. This time I am using regular cranberries and 1 tbls. lemon zest. Can't wait to try them. They vanished the first time around. Very light scone almost like a biscuit. Don't need butter or jam great flavor and wonderful warm from the oven.
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1 user found this review helpful

Rosemary Roasted Turkey

Reviewed: Mar. 5, 2010
I cooked a 6 lb. turkey breast and followed the recipe cutting the ingredients in half. The smell in the kitchen was wonderful and the turkey was flavorful and yummy. Thank you for the recipe!
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2 users found this review helpful

Walnut Raisin Scones

Reviewed: Jan. 13, 2010
I followed the ingredients as written but replaced raisins with cranberries and pecans for the walnuts. These were just o.k. and I think I might try again. Maybe add a little more sugar and take them out in 15 min. I left them in a little longer and they were harder then I wanted. Heated with jam they were better.
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5 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Dec. 16, 2009
Fixed this recipe last night and it was a hit. Simple ingredients and a quick easy recipe. I had everything on hand, just thawed the tenderloin. Thank you.
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1 user found this review helpful

Pumpkin Butter

Reviewed: Dec. 16, 2009
OMG! What a great recipe! I had no idea pumpkin butter was so easy to make. This was so good that I bought small canning jars, filled them with the pumpkin butter, tied a pretty bow around them and passed them out as gifts. (follow the directions for canning with the glass jars) Great on toast, English muffins, scones, bagels, etc. I did not change the recipe at all. Thank you
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2 users found this review helpful

Slow Cooker Carnitas

Reviewed: Nov. 25, 2009
Without a doubt, this recipe will go into my recipe box. As good as some of the restaurants I have had pulled pork in (even better) After cooking, I pulled the pork apart with two forks. Made some white rice and substituted one of the cups of water with the juices from the roast to add flavor. Heated black beans from a can to pour over the rice, and fried bananas in a little butter. OMG! The pork fell apart. Don't change anything in this recipe. Thank You!
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1 user found this review helpful

Grandma's Corn Chowder

Reviewed: Nov. 10, 2009
This was good! I'm a health freak when it comes to food and I was going to change things around but, only changed chicken broth for the water. Decided to leave the bacon and half & half and I'm glad I did. The flavors were remarkable. Easy and a hearty soup on a cold winter day. Thank you for the recipe.
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1 user found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Nov. 6, 2009
Oh! Yes! This is a keeper. I did not change anything with the ingredients and it turned out perfect, moist, and tender. The store only had a 2 1/2 lb. roast so I did half the recipe. Thank you.
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0 users found this review helpful

Basil Shrimp

Reviewed: Oct. 29, 2009
I love shrimp cooked any way and this will be on the top of my list, I did not change anything in this recipe. I served this with a cheese grits souffle (found in a grits cookbook) and green beans. What a meal with many flavors going on. mmmmmmmm. Thank you for the recipe
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2 users found this review helpful

Pollo Mediterranean

Reviewed: Oct. 27, 2009
OMG this was wonderful! The sauce was full of flavor. I used capers instead of olives. After the sauce thickened I returned the chicken and cooked on low until the guests arrived. (Almost 45 min. longer) The chicken was even more tender. Stir often though so the sauce doesn't stick. I added this to angel hair pasta. Garlic bread and salad as sides. Thank you for such a flavorful recipe.
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0 users found this review helpful

Venison Pot Roast

Reviewed: Oct. 27, 2009
My family said this was the best pot roast they have ever eaten. I had a venison roast on hand and had all the ingredients in the pantry and refrigerator. I followed the recipe and cooked the roast a little longer before adding the vegetables which made it even more tender. Will make this again.
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3 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 24, 2009
I didn't change anything with these cake-like cookies. Next time I make them I will add chopped pecans to the batter and maybe add some flavoring to the iceing or try another iceing, as it was too sweet for my taste. The kitchen smelled delicious when the cookies were cooking. I'm freezing some so they don't get eaten up in one night. Hope they freeze well.
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0 users found this review helpful

Slow Cooker Swiss Steak

Reviewed: Oct. 22, 2009
I halfed this recipe. I used venison stew meat and added mushrooms and two garlic cloves minced. Had to add more liqued from another can of diced tomatoes. (next time I will try red wine)Other then that I followed the recipe. Cooked this in a crock pot as recommended and the meat was very tender and the house smelled soooo good while this cooked. Served over egg noodles.
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1 user found this review helpful

Greek Lemon Chicken Soup

Reviewed: Oct. 22, 2009
I cut this recipe in half and only made a few changes. I used butter instead of margarine, orzo instead of rice, and turkey instead of chicken. May not be necessary but, I sauted the onion and celery to get rid of the crunch before adding to the soup base. Absolutely loved this recipe. The blending of flavors is perfect. This will be added to my recipe box as a favorite. Thank You!
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1 user found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Sep. 17, 2009
I had all the ingredients on hand except the tenderloin, which made this recipe easy and inexpensive. Next time I will put slits in the meat and stuff with garlic cloves. Maybe add some more hot sauce. I cooked the tenderloin two hrs. longer which made the meat soooo tender. I transformed this dish into pulled pork by shredding it and added barbeque sauce and had yummy pork on rolls. Thank you for the recipe.
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0 users found this review helpful

Displaying results 21-40 (of 55) reviews
 
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