Kelly Recipe Reviews (Pg. 2) - Allrecipes.com (1367040)

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Kelly

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Lemon-Orange Orange Roughy

Reviewed: Jan. 3, 2012
I'm not a big fish fan, but I liked this. I was surprised that my fish-loving husband thought it was too tart. I didn't have any fresh lemons, so used bottled and seasoned with a little S&P. Would make again, but maybe cut down on the lemon juice & DEFINITELY use fresh.
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6 users found this review helpful

Winter Squash Rolls

Reviewed: Dec. 26, 2011
Fabulous! Two cheats - I bought a bag of already peeled & cubed butternut squash at Trader Joe's, and I used unsalted butter instead of shortening. I haven't made a yeast dough in years, and I'd really forgotten how satisfying and FUN it is. I used my KA, so the dough worked up like a dream, and didn't require very much additional flour during the kneading (I love to knead by hand). I should have read more reviews, though. The rolls were ginormous (I made 12), and some of the dough went to the compost bin. Served them for Christmas dinner, and got rave reviews. With butter and tayberry jam...delicious! With leftover turkey, cream cheese and cranberry sauce later for supper...delicious! Thank you, Tracey for a real keeper!
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6 users found this review helpful

Hungarian Pork Chops

Reviewed: Dec. 26, 2011
Delicious! I was only cooking for 2, but I didn't decrease the sauce ingredients. Should have, though, or should have served with rice or pasta. I forgot the bay leaf, but that didn't seem to make any difference. Will definitely go into my rotation. Thanks!
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5 users found this review helpful

Harvard Beets

Reviewed: Dec. 21, 2011
This was great. I needed a simple side dish for salmon, and found a can of beets in the cupboard. A quick search on allrecipes, and voila! Even picky husband enjoyed them. I did reduce the sugar by just a tad. Can't wait to try this recipe with fresh beets, which are a favorite. Thanks!
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2 users found this review helpful

White Sloppy Joes

Reviewed: Dec. 18, 2011
Husband doesn't like tomato-based Sloppy Joes, so I thought I'd give this a try. Not for company, but for a quick & easy dinner, it was good. We both liked the liquid smoke. I added some chili powder and Worcestershire to zip it up a little bit and served with a green salad. Especially nice is that husband liked it. Thanks for the recipe!
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2 users found this review helpful
Photo by Kelly

Chocolate Toffee Crunch Bars

Reviewed: Dec. 11, 2011
I made these 12/11 for a Holiday work party on the 14th because there were so many different reviews, I wanted to make sure these would be good. They are FANTASTIC! I lined my 9x13" baking pan with parchment paper. I also used 1/2 cup butter with the graham cracker crumbs and 1/4 cup brown sugar. When pressing the crust mixture out, I was afraid it would be too dry and thin, but it worked well. Baked at 350 for 9 minutes, and it was perfect. Doubled the toffee ingredients, and let boil about 30 seconds (this seemed to be a major problem with folks). Added a touch of vanilla after taking the toffee off heat. Spreading the toffee was no problem; baked 10 minutes. Covered the top with 2 cups chocolate chips and put back into the oven for 1 minute. I had some concern when some of the chips sank into the toffee, but for the most part they spread beautifully. Topped with toasted sliced almonds and let cool. To remove, I just grasped the edges of the paper and it lifted right out. I cut into bars, then lifted the paper back into the baking pan, covered it with plastic and put in the refrigerator. Of course, I had to have a sample ;-) - just like an Almond Roca! I will definitely make these again, and I think I'll try using Ritz crackers, as salted caramel seems to be so big these days. Wonderful recipe!
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9 users found this review helpful

Hearty Split Pea Soup

Reviewed: Dec. 9, 2011
This was good, but man was it ever THICK! I don't have a slow-cooker, so I used my favorite Le Creuset Dutch oven in a 250 oven for about 4 hours. I omitted the onion and added some cubed potatoes and substituted 2 cups chicken broth for 2 cups water. Didn't use the hot milk...added more chicken broth instead. We both liked it, but the leftovers turned into a solid mass with "Zip-Loc" imprinted on the top. Heating it up in the microwave with additional water made it fine, though. Maybe the starch from the potatoes? Anyway, I'd definitely make this again.
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3 users found this review helpful

Dead Man's Cheese Ball

Reviewed: Nov. 2, 2011
This was great! I omitted the hot mustard and the chipotle hot sauce and added additional horseradish and an extra garlic clove, but other than that, I stuck to the recipe. I used a Tawny Port, since the recipe didn't specify, but I think a Ruby would work just as well. It was a snap to put together in the processor. Rolling the ball in the sesame seeds was kind of messy, but a 1/2 cup was plenty to cover. Took it to work for our Halloween potluck, serving it with those 1/2 pretzel/1/2 Ritz crackers, and it was a big success. Loved it!
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2 users found this review helpful
Photo by Kelly

Buttermilk Corn Bread

Reviewed: Oct. 24, 2011
Exceptional! I've never been a big cornbread fan, but husband loves it, so I was on a mission. I substituted melted and cooled butter for the oil, like others, used 4 tablespoons powdered buttermilk (a cook's best friend, BTW) to 1 cup water and cut back a little on the sugars (not much, about 2 tablespoons of each). Baked at 425 for 23 minutes. The top was a little browner than I expected it to be, and when I cut it, husband thought the interior was too dark. But the taste! Wow! Husband used Land o' Lakes Light Spreadable Butter, but I didn't think it needed anything. I'm glad I cut down the sugar; it was definitely sweet enough. The crust was fabulous - very tender yet crunchy, and the interior was very moist. Made a cornbread believer out of me! Thanks for a keeper!
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2 users found this review helpful
Photo by Kelly

Orange Spiced Chicken

Reviewed: Oct. 10, 2011
Very good! I did what it seems everyone else did, swap the measurements for soy sauce and orange juice. I also substituted honey for the sugar and used dried minced garlic. I increased the ginger to about 1 teaspoon and used currants instead of raisins. Instead of baking the chicken in the marinade, I baked it on a rack at 400* for about 25 minutes. I made a slurry of cornstarch and orange juice, added it to the marinade in a saucepan and boiled until thick. The chicken came out with the skinless surface a little "tight" looking, but the meat was tender and very juicy. The sauce poured over the meat was excellent. I served with steamed basmati rice (which went very well with the sauce) and the last of the fresh summer corn on the cob. Will definitely make again...thanks!
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2 users found this review helpful
Photo by Kelly

Beer Cheese Pretzel Dip

Reviewed: Oct. 7, 2011
Delish! Made the whole thing in the processor - took about 5 minutes. I didn't use any seasoned salt, and I'm not a fan of cayenne, but I did want a little "kick," so I added a healthy dose of horseradish. I used a little more than 1/2 cup of Terminal Gravity IPA, and it was good straight out of the processor workbowl. I got some Snyder's giant pretzel rods as a go-with...can't wait to taste it after it's had a chance to meld. Thanks for a keeper! 10/8/11 - 24 hours later. I'm not going to change the rating, but I will do a couple of things differently next time. First, I was surprised by how thick it was, so that means I'll add more beer. Second, I couldn't really taste the horseradish at all, so I'll be adding more of that, too. It was very good, but just a wee bit too "ranchy." I took it to a party in the bread bowl, and got lots of compliments...nice about not having to worry about taking the bowl home!
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15 users found this review helpful
Photo by Kelly

Juicy Peach Crisp

Reviewed: Sep. 25, 2011
Yummy! 5-star, except I did what a lot of others did. I replaced 1/2 cup flour with 1/2 cup rolled oats, decreased white sugar to a little over 1/2 cup and increased brown sugar to 1/2 cup. Used 3/4 teaspoon Penzey's Vietnamese cinnamon, which is really sweet. Left butter at 1/2 cup and rubbed into flour mixture with my fingers. Put my unpeeled sliced peaches in a bowl and added a little more than 1 teaspoon almond extract and 1 tablespoon cornstarch. Baked at 375 for 40 minutes. It smelled heavenly. Served hot with vanilla ice cream. Husband asked what made the topping taste "like candy." I'm glad I used the cornstarch; my peaches were pretty soft and VERY juicy. My new favorite crisp recipe! Thank you!
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20 users found this review helpful

Mediterranean Salmon

Reviewed: Sep. 23, 2011
I'm giving this 4 stars because I really liked it. I too decreased the oil and omitted the garlic salt. I only had fresh basil, so I used more of that. Blended the oil, vinegar, garlic and basil together, salted and peppered the fish and spread the oil mixture over. Let it stand in the refrigerator while I completed my evening chores. Instead of broiling, I baked the salmon in a foiled lined dish at 400 for 20 minutes. When I asked husband how he liked it, he said that he liked his fish with lemon, or something citrusy. He scraped off the basil. If he had liked it, I would have given it 5 stars. Thanks!
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3 users found this review helpful

Moroccan Peach Roasted Chicken

Reviewed: Sep. 19, 2011
Excellent! I was looking for something savory to make with an overabundance of fresh peaches, and this sounded interesting. I loved it! I tasted the honey-butter sauce after pouring it over the chicken, and was horrified at the extremely salty taste, but that went away. I used the rosewater because I had it, but don't go out of your way to buy it; the flavor doesn't really come through (that was kind of a disappointment). I used boneless, skinless chicken breasts because that's all we eat, and seared them on the stovetop in a little additional butter. I then added the sliced peaches and poured the sauce over all. I didn't use the tablespoon of sugar. I then put the skillet in the oven and baked for 20 minutes at 400. The result was delicious! A bite of chicken & peach together was wonderful! I highly recommend using the toasted slivered almonds because they add a welcome crunch and flavor.
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8 users found this review helpful
Photo by Kelly

Minty Orzo Lentil and Feta Salad

Reviewed: Sep. 9, 2011
A really good, refreshing and good-for-you salad! I followed someone else's tip about partly cooking the lentils, adding the orzo and finish the two together. Less clean-up...always a good thing! I used French lentils, dill weed and 2 garlic cloves. I also omitted the onion, added chopped artichoke hearts (canned & well drained) and stirred Dijon mustard into the vinaigrette. Wasn't super-picky about measurements. I toasted some pine nuts and set them to the side for people to put on top if they liked. Many compliments & requests for the recipe. Made a ton, so that's what I'll have for supper tonight. Thanks for a keeper!
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3 users found this review helpful
Photo by Kelly

Mound Bars

Reviewed: Sep. 5, 2011
I'd give these 5 stars, but they weren't quite as PRETTY as I wanted them to be. I lined a 9x9 glass pan with parchment paper, with edges extended, and patted the crust on top of the paper. Didn't use any sugar for the crust. Baked at 350 for 20 minutes (I think that was my problem; I should have baked them longer). Then I did what practically everyone else did and sprinkled the coconut on top of the hot base and drizzled the SCM on top of that. Bake another 20 minutes (again, I think I should have left them in the oven a little longer). I finely chopped up 12 ounces of 60% cacao bittersweet Ghiradelli bars, and scattered them over the top of the (very nicely browned) coconut top, put back in the oven for 1-1/2 minutes, then used an offset spatula to spread the chocolate around. Easy peasy! Let cool in the pan for 1/2 an hour, then lifted the paper out onto a rack to cool an hour. The chocolate hadn't set up at all, so I refrigerated another hour, then cut into bars. My problem at that point was that the crust kind of fell apart, and I don't think the coconut filling was quite done (it was pretty thick). In spite of that, these were DELICIOUS, and I'd definitely make again. Taking these to work tomorrow...we'll see how it goes.
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2 users found this review helpful

Mojito Fruit Salad

Reviewed: Aug. 14, 2011
So refreshing! It's peak berry season here in Oregon, so I used triple crown blackberries, raspberries, fresh peaches (peeled), kiwi and watermelon. I used the tips given by others, I chopped the mint (a lot more than 3 sprigs!) and muddled it with 1 tablespoon sugar, then squeezed the juice of 2 limes over. I let it stand while I prepared the fruit, then strained it over the fruit, pressing hard on the solids. It was refrigerated all day while I went to the movies with my book club friends, then served at the after-movie discussion. Everyone raved about how good it was, and it was gone before the end of the evening. I think this would good with just about any fruit, so it would be something that could be served any time of year. A definite keep...thank you so much!!
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22 users found this review helpful

Toffee Bars III

Reviewed: Aug. 13, 2011
I used to make these cookies all the time. But somewhere along the line, I lost the pan I baked them in! I used a 1/2 sheet cake pan, but it was too big, and the dough spread really thin. I didn't overbake them, but they were darker than usual and VERY crunchy. My co-workers still enjoyed them, but I was a little disappointed. Not your fault, Mary Ellen - the dough itself (from the KA paddle) was DELICIOUS. Just need to replace my missing pan. MORAL: Use the right size!!
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3 users found this review helpful

Asian Coconut Rice

Reviewed: Jul. 17, 2011
Wonderful! Husband picked up the soy sauce bottle as soon as he saw the rice, so I told him to taste it first. He did, said "This tastes like rice pudding," and put the soy sauce down. I know I should have used light coconut milk, but I really love full-fat coconut milk - it seems to have so much more coconut flavor. My only change was to cook it like I learned on America's Test Kitchen; bring to a boil, cover, simmer on low for 15 minutes, turn the heat OFF, and let stand, covered, an additional 15 minutes. This works for me every time, with any steamed rice recipe. It seems you can leave the pot on the turned-off burner indefinitely. I served it with Sticky Chicken, a personal recipe I just added, and it was a perfect accompaniment. I made the whole recipe, which left me with a ton of leftovers...maybe add a little additional sugar and some dried cherries? Or pineapple? Yummmm... PS - Had for dessert tonight - chopped fresh pineapple and a packet of Splenda. Delish!
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12 users found this review helpful

Zesty Hominy and Cheese

Reviewed: Jul. 14, 2011
Another dish I enjoyed, but husband didn't...and he's the one who bought the hominy! I didn't think I cared much for it, but this was good. Because I was making it for just 2, I only used 1 can of hominy and cut back some on the sour cream and cheese. Used the whole can of green chiles, though. I think that's what turned husband off - if it's green and unrecognizable, he doesn't like it. Period. Too bad, because, like I said, I liked it.
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1 user found this review helpful

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