KKirik Recipe Reviews (Pg. 1) - Allrecipes.com (13589988)

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Blackened Chicken

Reviewed: May 1, 2012
Simple, easy, great flavor, SPICY and was a nice alternative to ordinary chicken. I didn't have any onion powder on hand and added a smidge more cayenne, but other than that, I wouldn't have changed a thing and will add in the onion powder next time. A definite keeper..
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1 user found this review helpful

Chicken Katsu

Reviewed: Jun. 27, 2011
This is an awesome recipe! Easy, had everything on hand and added hot sauce to jazz it up, as stated by other reviewers. Definitely best eaten same day, but the leftovers were still very tasty, just not as crispy. Thanks, I will be using it again.
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2 users found this review helpful

Spicy Bean Salsa

Reviewed: Jun. 24, 2011
And the crowd goes wild! I made this salsa for Sunday dinner for friends and family, it was a HUGE hit! Doubled the recipe, eliminated the black eyed peas and salad dressing and took the advice of other reviews and added lime juice instead. I also used all fresh ingredients, no cans! Sadly, I had NO leftovers, but happy it was enjoyed by all. Will definitely make it again, SO EASY, figure friendly and inexpensive!
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4 users found this review helpful

Roasted Tomatillo and Garlic Salsa

Reviewed: Jun. 24, 2011
AMAZING!! This was my first time using tomatillios and I have been wanting to make a verde salsa for awhile now, so happy to have stumbled upon this recipe. It was a real crowd pleaser. I left almost all of the ribs and seeds in from the jalapenos to give it lots of spice. The roasted flavor from the garlic and jalapenos was phenomenal. Excellent recipe, thank you, I will DEFINITELY be making this again and again.
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5 users found this review helpful

Grilled Pineapple Mango Salsa

Reviewed: Jun. 24, 2011
This was my first time making a fruit based and bbq'd salsa. I threw all of the ingredients, minus the mangos on the grill. It turned out really well, good flavor, lots of compliments.
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4 users found this review helpful

Pina Colada Rum Cake

Reviewed: Jun. 24, 2011
I normally make everything from scratch, but I found this recipe and needed something resembling a pina colada taste with a quick turn-a-round. I decided to make cupcakes instead of a cake for a quick and easy snack. The frosting was dee-lish. I used the coconut creme for the cake filling and sugar free vanilla pudding packet for the frosting. I will definitely add this to my box of "go-to" recipes. Thank you!
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3 users found this review helpful

Cheesecake Lemon Bars

Reviewed: Jun. 24, 2011
These were dee-lish and so easy to make. I followed the recipe exactly; however, I did add 3 drops of yellow food coloring to boost the yellow color. I had several people ask me for the recipe and of course I give them the www.allrecipes.com website! And, like other reviewers said I was a tad skeptical that the layers wouldn't separate and they did beautifully, they were picturesque. I will definitely makes these again. Thank you for the wonderful recipe.
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3 users found this review helpful

Bread Bowls

Reviewed: May 11, 2011
GREAT recipe! Followed it exactly, dough came out perfect, bowls baked up nicely and the extra loaf I cut up into bite size pieces for guests to use as dippers, I made a spinach dip also found on this site. Mmm... YUM!!
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1 user found this review helpful

French Pastry Pie Crust

Reviewed: May 11, 2011
AWESOME crust! Light, flakey, easy to work with. Just fabulous! Will use it again and again...
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Ground Turkey Noodle Bake

Reviewed: May 11, 2011
This recipe is true to form and very easy to make and to add your own flair to without jeopardizing the original intent. I double the recipe, as I needed to use a whole package of ground turkey (1.25 lbs). I used whole wheat egg noodles (the whole package), I didn't have tomoato sauce, so I pureed two 14.5 oz cans of no salt diced tomatoes and added 6 cloves of fresh garlic, 1 TBSP dried parsley, 1 TBSP italian seasoning and 1 TSP sea salt. I also added small amounts of these same spices to the turkey as I browned it in the pan. I used 1 cup of non-fat milk with a splash of fat-free half & half (instead of dry milk powder, had some, but it was expired). I threw it all together as stated in the recipe and topped it off with mozzerrella and parmesan cheeses. Baked it at 375 for 30 mins, it came out with a perfectly crusted cheese and had the right amount of sauce vs. cheese mixture. I received rave reviews from my husband and I enjoyed it myself very much, we both went back for seconds.
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2 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: May 2, 2011
This was hands down the BEST apple pie and prettiest I've ever eaten! Don't change a thing, I agree the other reviewer that stated to try the recipe "as is." I used the French-Pastry-Pie-Crust recipe also available on this site. I prepared everything as the recipe states, you deefinitely need all the apples and I could have used at least 1 more to really fill the pie up, it looks full with the lattice on top (pre-baked), but they cook down quite a bit, so more is better, not less. I will definitely make this pie again and again and I don't think I'll ever have the urge to add any other tradtitional apple pie spices. Will also try with other fruits. Thanks, AWESOME recipe!
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5 users found this review helpful

Potato Rolls

Reviewed: May 2, 2011
These rolls were a HUGE hit at Sunday family dinner. Wasn't sure about the dough at first, but kept adding flour as recommended and eventually I got the consistency I was looking for, it was right at the 7 cup mark, maybe a little more. I highly suggest keeping your hands greased (I used vegetable oil) when handling the dough, especially during the process in which you shape the rolls. Due to time contraints, I opted not to knot them, just made round balls. The dough rose well, put it in a large greased bowl on my countertop covered with a cheesecloth. They cooked up beautifully, the insides were fluffy and feather-like. The tops were a golden brown and bottoms flawless (virtually no color, used parchment paper). I will DEFINITELY make these again and next time, I'll get fancy and knot 'em..
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2 users found this review helpful

Au Gratin Potatoes

Reviewed: May 2, 2011
I made this recipe for our family & friends Sunday dinner and decided to use freshly grated russet potatoes and prepped it the night before. The dish itself was extremely tasty; however, I made a rookie mistake when the first person dove into the pan, the potatoes were BLACK!! I shredded them, threw them in a pan, covered them with the cheese sauce mixture and threw press-n-seal over them and put the pan in the fridge. I left out the green pepper, used scallions and added cooked-crip-chopped bacon. Aside from the bizarre and somewhat unappealing blackness to the potatoes, I surprisingly had NO leftovers and people went back for seconds. Now, I know if I'm going to use fresh potatoes, I need to cook the dish immediately, immerse them in water or add a citric acid (lemon, lime juice) to them to keep them from oxidating. All in all, good recipe, will try it again.
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4 users found this review helpful

Crepes

Reviewed: Dec. 15, 2009
This recipe worked exactly as it said it would. So super simple, loved it. I've never made crepes before and just came back from a vacation in Hawaii where they served apple-cinnamon crepes at the breakfast buffet and I thought I'd give it a try. I peeled and sliced up 10-12 braeburn apples, sauteed them in butter, cinnamon and brown sugar. Then, one by one I made the crapes and spooned the apples onto them and rolled them up like mini burritos. As I went, I used less batter and perfected the thinness of the crepe. I will definitely use this recipe again.
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Whipped Cream

Reviewed: Dec. 15, 2009
I've never made whipped cream from scratch, but Martha Stewart thinks it's insane not to, I now agree with her! This recipe was super simple, I had all of the ingredients at my disposal, didn't need to make a special trip to the grocery store. I too thought it wasn't sweet enough, added in 2 packets of Splenda to reach a good sweetness without overpowering it. I also used Mexican 100% pure white vanilla and it was amazing! I will use this recipe again and again.
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1 user found this review helpful

 
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