Kemara Recipe Reviews (Pg. 1) - Allrecipes.com (13566826)

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Chicken With Mushrooms

Reviewed: Jan. 24, 2012
SO SO SO GOOD! Sauteed 1 medium onion finely diced, about 5 cloves of garlic (the onion and garlic due to complaints about taste- that fixed it!)and about 6 whole white mushrooms sliced in EVOO. Then I lined about 3/4 of that mixture on the baking pan. Instead of using full bread crumbs, I used about 1c of flour, 1/2c bread crumbs and a few sprinkles of each of these: Lawrys Seasoned Salt, garlic powder, pepper and a salt mix. I browned the chicken in EVOO and garlic and placed them on top of the mushroom mixture in the baking pan and added the rest of the mixture to the top of the chicken(although if you didn't want to do the rest, it's PERFECT just like that!). I mixed a can of cream of mushroom soup with the 3/4c chicken broth really good and spooned about a tablespoon onto each breast, and poured the rest around them. About 10 minutes in, I started water(with about a teaspoon or 2 of EVOO) for the penne. Last 5 minutes of the chicken baking, I added a mexican mixture cheese to the top of all 4 chicken breasts. The penne was done at the same time as the chicken. I drained the pasta and took the chicken out and put them on the plates. Then I added the "sauce" to the pasta and mixed it. YUM!!!!!!!
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Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Reviewed: Jan. 18, 2012
I was really hoping to give this 5 stars!! Especially after the rave reviews here!! Made this tonight and it was fairly easy(didn't have shiso, substituted basil leaves as others did). I've never made any type of fish at all- and never had mahi mahi. The fish was great(giving 3 stars), but the sauce.... egh. It was alright with the perfect amount on the fish(and some on the jasmine rice I prepared as it's side), but if you had too much or tasted it by itself- not too god. Tasting it first, by itself, was a turnoff. That's what takes the most time here, too, so it was a little upsetting/disappointing. My guess is MAYBE subtract some of the soy sauce? It just seemed to overpower the other ingredients- somehow! My picky 5 year old, however, disagrees. He chowed down and loved it. My mom- which normally gobbles my cooking up- did not like the sauce or the sesame seeds, would've preferred it plain(although she did scrape the seeds off and didn't even put sauce on(just dipped a piece)- said the salt and extra virgin olive oil tasted great by itself. The fish came out flaky and juicy and yummy though- given they were frozen from Bottom Dollar, I'm surprised! But considering I can't compare it to fresh, I really can't say about that.
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Shrimp Fettuccine Alfredo

Reviewed: Dec. 3, 2011
I read the other reviews that said it needed the sauce doubled so here's what I did *made it tonight- YUM* 1) Started the water for the pasta. 2) 1 full bulb of garlic diced fine into 1 small saucepan with about 1 tablespoon of butter. Let that saute on medium until the butter melts and added about 1 teaspoon of lemon juice. Then I took 1lb of cooked shrimp(thawed) and put it in a bowl. I poured the garlic butter mixture over top and mixed. Let it sit room temp until needed later. 3)In the original saucepan that I made the garlic butter mixture in, I added 8 oz of half and half and slowly poured in 6 oz san giorgio parmesan romano cheese stirring constantly on medium heat. By this time, the pasta was ready to be added. After about 5 minutes, taste the sauce. You can add a bit of milk if it's too cheesy tasting. At this time, I turned the heat off and it started to thicken instantly, I kept stirring until it was perfectly smooth. 4) Then in another larger pan, I added a 8oz pack of bella mushrooms, about 1/2 tablespoon of butter, a packet of steamed broccoli, and the shrimp with the garlic butter mixture. I left that on low/med heat and stirred until everything warmed up. Then I covered it and turned it to low. By cooking it all in that order listed, everything was done at the same time. 5) Then I tossed the shrimp/veggie mix with the pasta, then poured about 1/2 the sauce over everything. I ended up with extra plain sauce but I'm going to use it for lunch tomorrow- PERFECT!
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Baked Garlic Parmesan Chicken

Reviewed: Nov. 28, 2011
I kinda changed the recipe up a little for more taste. I used about 1/2 bulb fresh chopped garlic, with about 2 tablespoons of extra virgin olive oil(for sauteing and taste), Then I used about 1c italian breadcrumbs, about 1/2c parm cheese, about 1 tablespoon garlic powder, some salt, pepper and a pinch of red pepper flakes. *Most of those ingredients were eyeballed* Then about 5 minutes before chicken was done, I added some mozz cheese along with a mexican blend then about 2 minutes later, I added a little of the customized store bought sauce to each then baked for another 3 minutes. Served with customized store bought sauce over linguine and fettuccine. Absolutely amazing! *Picture in Photo section*
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Nov. 13, 2011
the sauce didn't look the greatest initially, but it was yummy! my chicked came out a smidge overcooked :( Wish I would've added more mushrooms since I made it over linguini. Without pasta(or rice), I'd say the mushrooms were fine.
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Chicken Milano

Reviewed: May 9, 2011
I made this for Mothers day last night. It was really yummy! I skipped adding the basil and sun dried tomatoes~ as we don't like either. We're garlic lovers, so I did add a total of 1.5 bulbs of garlic and it still turned out REALLY good(perfect amount of garlic- not too overwelming, believe it or not!)! The actual recipe deserves at least a 4.5, but since I made it according to these directions(always start with original, then customize), i'm giving a 4 for reasons others have mentioned- the sauce cooks FAST. I did, however, start the chicken while the sauce was started. The chicken was done around the same time as the sauce. But we were waiting a while on the pasta. So I'd DEFINITLY at least start the pasta FIRST, then work on the rest. The sauce reduced a decent amount by the time my pasta was done, and I got worried. I did add an approx. 1/4C milk(ran out of cream) and an approx. 1/4C chicken broth as well, to try to make up for it reducing right before my next step(heated it up for a couple seconds before adding chicken). Since my chicken cooled off way before the rest was done, I just diced my chicken up and put it in my sauce and mixed it in with my pasta. It still tasted delicious(with the perfect amount of mixed sauce!), and it was a learning experience. I'll definitely make it again though! If I wouldn't have mixed the sauce with the chicken and pasta, I'm not sure if it would've been enough sauce adding it seperately.
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Chocolate Chip Banana Muffins

Reviewed: Jan. 27, 2011
These were really good and the great thing is... it was easy enough that my 4 year old made them!!! The only thing I had to do was measure, mix once dough got hard to mix, and deal with the oven. We did what somebody else said about mixing the chocolate chips with the dry mixture and it worked perfect! I also did about 1/4c brown sugar and the rest regular sugar. So moist and perfect!
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