Kristin Recipe Reviews (Pg. 1) - Allrecipes.com (1363058)

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Amazing Whole Wheat Pizza Crust

Reviewed: Feb. 17, 2006
Absolutely delicious! I tweaked it just a bit. Since I'm doing South Beach, I used 3-1/4 c of whole wheat flour and no white flour. I also added 1 tbl of basil and 1/2 tbl of oregano to the mix. I used the dough cycle on my bread machine. I baked the crust at 500 degrees for 4 minutes and then put the ingredients on and baked it for an additional 6 minutes at 425 degrees. It came out crispy on the outside and chewy inside. What a great recipe and so easy when you use a bread machine! Since I had plenty of dough left over, I used it to make some breadsticks. I baked them for 3 minutes at 450 degrees, took them out of the oven and brushed them with melted Smart Balance spread, sprinkled a mixture of parmesan cheese and Kosher salt on the top, and baked them for an additional 4 minutes. We dipped them in the leftover pizza sauce. So good! And since I didn't have to feel guilty eating pizza since I'm on South Beach, they were even better. I will definitely be making this recipe again!
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713 users found this review helpful

Better Than Best Fried Chicken

Reviewed: Oct. 31, 2005
Very good! The breading was crispy and tasty. Just be aware that you need to let the chicken sit for a while in the breading to get to the right consistency. I waited almost an hour and probably could have waited longer if my family wasn't so hungry! I used chicken tenders and fried them in a deep fryer. They came out delicious.
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145 users found this review helpful

Red Skinned Potato Salad

Reviewed: Oct. 29, 2004
Delicious! I cubed the potatoes before boiling because I figured it would be easier to get the right consistency. I always seem to cook potatoes too long. I also only added 4 eggs because I didn't want it to be too eggy. I received many compliments and will definitely be making this again.
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128 users found this review helpful

Cucumber Sandwiches I

Reviewed: Jul. 13, 2001
Very tasty. I made these for a party and everyone loved them. I put a little dill on the top also to make them look a little fancier. Since the party, I've made them a couple times just for my family because they liked them so much.
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106 users found this review helpful

Green Punch

Reviewed: Oct. 31, 2005
Very spooky Halloween color! I didn't have enough room in my punch bowl to put the ginger ale in, so everybody just added a little to their cup with some ice, which worked great. I only put in half the sugar called for and it was still very sweet.
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29 users found this review helpful

Honey Glazed Ham

Reviewed: Apr. 20, 2003
I wish I could add more stars to my review because this ham turned out great! I used a 9-1/2 lb butt portion ham that was not fully cooked. I cooked it for two hours with just a little water and pineapple juice in a pan tented with foil. I was using a meat thermometer, so once the temp reached about 100 degrees, I glazed it and let it cook until it reached 140 degrees. I halved the recipe for the glaze and it was more than enough for the ham. I also used brown sugar instead of the corn syrup. I didn't broil it at the end and I kept the foil on it for the entire cooking time so it didn't dry out. I can't believe how good this ham tasted. Our guests were taking samples as my husband was slicing it for the dinner. I'll never again buy a honey-baked ham for the $50 or whatever it is they charge!
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26 users found this review helpful

Stuffed Pepperoncini

Reviewed: Apr. 20, 2003
Very good recipe! The only thing I changed was I didn't cut a slice down the side to pipe in the cream cheese mixture. I cut the cap of the pepperoncini halfway off, piped the mixture into the pepper using a pastry bag and wide hole tip, and stuck the cap back on. They looked much tastier and neater that way.
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17 users found this review helpful

Make Ahead French Toast

Reviewed: Sep. 6, 2002
Great recipe! You might think that there's not too much there when you first pour it in the pan, but it really plumps up when you start cooking it.
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10 users found this review helpful

Angel's Chunky Chicken Salad

Reviewed: Feb. 10, 2004
Great recipe! I was too lazy to shred the chicken, so I used a can of chicken instead. It was still really good. I'm sure it would be even better with fresh chicken breast though. It tastes even better the next few days after you make it!
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6 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Sep. 6, 2002
I never would have thought that making these would be so easy! I also used raspberries, which were REALLY good. I just stabbed them with a toothpick to dip and then laid them on wax paper.
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6 users found this review helpful

Angel's Yummy Bruschetta

Reviewed: Dec. 29, 2001
Great bruschetta recipe. Very simple. I used shredded mozzarella on top and baked it a bit longer. I also added some balsamic vinegar because some of the other people did, but next time I think I'll go without.
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6 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Nov. 5, 2005
I usually don't find things salty that other people do, but to me this was very, very salty. I'll probably try to make this again using low sodium soup. It was easy and fast to make and I thought it was really good except for how salty it was. I added a small diced onion but otherwise left the recipe as written.
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5 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Aug. 25, 2007
Absolutely delicious! I used granny smith apples, raspberries, strawberries and blueberries with red raspberry preserves. We ate it with Trader Joe's cinammon pita chips and it was terrific. Definitely a keeper!
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4 users found this review helpful

Egg-Free Dairy-Free Nut-Free Cake

Reviewed: Aug. 16, 2007
Delicious, easy recipe. The only thing I omitted was the chocolate chips, but they taste moist and chocolatey without them. I make these as cupcakes (350 degrees for 20 minutes), frost them with Pillsbury frosting (dairy and egg-free), and freeze them. That way I can easily bring a few to birthday parties so my son doesn't feel left out by not having all the treats at the party.
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4 users found this review helpful

Baked Pineapple Casserole

Reviewed: Apr. 20, 2003
This is so good! I've made it twice now and both times my guests devoured it. I didn't change a thing about the recipe because I think it's perfect as is. I was worried the first time I made it that it would taste too "eggy" and some people wouldn't like it, but you can't even taste the eggs.
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4 users found this review helpful

Artichoke Bruschetta

Reviewed: Apr. 20, 2003
I made these yesterday for a pre-Easter dinner and they were a hit. I didn't add all of the red onion called for because it seemed like way too much and I'm glad that I omitted some because they could have used even a little less. Still they were very good and very easy to make. Also, I didn't put them in the broiler. I put them in the oven at 325 for about 5 minutes. I'll definitely be making them again.
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4 users found this review helpful

Crustless Spinach Quiche

Reviewed: Aug. 25, 2007
Delicious! You won't even miss the crust! I added one red bell pepper and used two cups of mild cheddar and one cup of mozzarella. It tasted even better reheated in the microwave the next day. Great for stay-over guests.
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3 users found this review helpful

Asian Orange Chicken

Reviewed: Dec. 31, 2006
This was very tasty. I must have done something wrong because most of the breading fell off in the frying pan, but the taste of the chicken and the sauce was delicious. I marinated the chicken for 24 hours, so that might be why it was so good. I also kept it warm in the oven at 250 degrees while I was making the sauce. And since most of the breading was off the chicken already, I didn't want to lose any more, so I just poured the sauce on top. I'll definitely be making this again.
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Apr. 8, 2005
Absolutely Delicious! The sun-dried tomatoes really give it a different taste. I did make a few changes. I brushed the baguette slices with olive oil and toasted them for a few minutes under the broiler before I topped them with the tomato mixture. This made the bread not turn soggy. Instead of using shredded mozzarella, I used slices of fresh mozzarella. I put a slice on each piece of bread and then put the tomato mixture on top and broiled them for a few minutes.
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3 users found this review helpful

Sloppy Joes II

Reviewed: May 5, 2003
These are so much better than Manwich!!! I'd never made homemade sloppy joes before and I was really surprised at how easy it is. The sauce was really tangy and tasty. We finished them off the next day as leftovers and they tasted even better then. This recipe is definitely going to become a keeper.
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3 users found this review helpful

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