Kelly Recipe Reviews (Pg. 5) - Allrecipes.com (1367040)

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Kelly

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Garlic Chicken

Reviewed: Jun. 13, 2006
Fabulous! Quick, easy and delicious! Will make again & again! Thanks for the post!
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Upside Down Ham Loaf

Reviewed: Apr. 25, 2006
Very good! I didn't have any pineapple, so I just made the brown sugar-butter mixture for the top and substituted water for the pineapple juice. I added some dried minced garlic, as my husband won't eat onion. Can't wait to try it with the pineapple, and will definitely have a sandwich with it for my lunch tomorrow!
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5 users found this review helpful

Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Apr. 20, 2006
Absolutely first rate! Follow other reviewers advice and cut way back on the fats - 2 tablespoons of olive oil and no butter. Also didn't add any tomato because they're so disgusting this time of year. Made far more than we could eat in one meal, so I stirred in some quartered artichoke hearts and balsamic vinaigrette salad dressing, and had a delicious pasta salad! Thanks for the post!
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14 users found this review helpful

Carnation® Swedish Meatballs

Reviewed: Apr. 11, 2006
I really enjoyed these! My husband actually made them, omitting the onion, and they were excellent. They reminded me of the Swedish Meatballs my mother used to make when I was a child. Will definitely make again (but I think I would add a wee bit more nutmeg & dillweed, just because I love them...).
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3 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 20, 2006
After reading all of the other reviews, I made this for my father and his girlfriend yesterday with a little trepidation...and now I have to say that this was the BEST corned beef I've ever made or had! For folks who have complained about the meat not being done enough, or too tough, remember that LOW and SLOW is key! I cooked my in my old faithful Le Creuset Dutch oven at 300* for 5 hours. One nice thing about LOW and SLOW is that you can't really overcook it, and with cuts of meat that need to be braised, the longer the better. The Guinness and browned sugar gave the meat a delightfully different taste, but not at all beery or overly sweet. I added some peppercorns, allspice berries and whole cloves, and didn't use a rack, as so many people recommended. The leftovers will make terrific sandwiches. This is the ONLY way I will EVER cook corned beef again! Thank you SO MUCH for the post!
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7 users found this review helpful

Lemon Pepper Pasta

Reviewed: Mar. 17, 2006
Yummy! I did add salt, and also some halved artichoke hearts that I needed to use up. My husband would have liked it better with some anchovies and capers...next time, I guess. Thanks!
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2 users found this review helpful

Cube Steak Parmesan

Reviewed: Mar. 17, 2006
We really enjoyed this! I did what a lot of other folks did, and used jarred spaghetti sauce. I think it needs a little bit more than just 5 minutes after putting the cheese on - next time will bake the meat 15 minutes, add the cheese and bake another 15 minutes. Will definitely make again!
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3 users found this review helpful

Indian Chicken Curry II

Reviewed: Mar. 8, 2006
3/8/2006 I guess I'm still looking for the perfect chicken curry with coconut milk. This was pretty good, but just not...quite...right. I'd try it again, though; just do some tinkering with the spices. It tasted just a little bland. 9/1/2011 Changed my mind! Followed another reviewer's tips: Used a whole can of coconut milk because I didn't have any yogurt, a chunked up potato added along with the chicken and peas added along with the lemon juice. Was a little bit freer with adding the spices, and used a spicier curry powder. Used powdered ginger and added some garam masala. Really delicious! Served with my favorite plain naan bread from Trader Joe's.
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1 user found this review helpful

Cider Vinegar Chicken

Reviewed: Mar. 8, 2006
This recipe sounded strange, but it sure was good, and ridiculously easy. I didn't like the thought of baking raw chicken (would have looked too pale!), so I seasoned and browned it first in a little oil in an oven-safe skillet, then added the garlic and vinegar. Cooked to perfection in 35 minutes! Thanks!
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4 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jul. 4, 2005
I've never been much of a fan of oatmeal cookies, but these might just change my mind! I used all butter and substituted dried cranberries for raisins. I found that rotating the cookie sheet halfway during baking time resulted in more evenly browned cookies. I also discovered that a couple extra minutes resulted in a crisp cookie, perfect for dunking! I was able to get 7 dozen cookies out of the recipe as is, using a 1-teaspoon cookie scoop, so I'm not sure what Beth was using. Thanks for the post!
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Crispy Rosemary Chicken and Fries

Reviewed: Jun. 29, 2005
Very good! We don't like chicken thighs, so I used bone-in, skin-on breasts instead. Brined them for 45 minutes in 2 quarts of water with 1/4 cup each of table salt & sugar (if you do this, be sure to rinse the chicken well after brining!). Used Yukon Gold potatoes & chunked them up rather than quartering them. And, I think most important, I DID NOT cover the dish while baking it. I thought that covering would definintely impact how crispy everything would get. It sure couldn't have been easier, but I think next time I'll use fresh garlic, because the garlic taste was minimal. Smelled great while it was roasting! Thanks for the post!
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164 users found this review helpful

Creamy Smoked Salmon Pasta

Reviewed: Jun. 19, 2005
Well, how did I change THIS recipe? First of all, no onion! Then, I sauteed fresh mushrooms with the garlic & removed them from the pan before making a nice toasty roux. I used 2% milk and no cheese (we don't like cheese with most seafoods). Added some dill along with the peas, mushrooms & salmon. Very tasty and would definitely make again! Thanks for the post!
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19 users found this review helpful

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

Reviewed: May 19, 2005
This was really good...and lent itself well to major changes. First off, I didn't have tuna, so I used chicken instead. I also added spinach that I cut into chiffonade. I didn't have a fresh lemon, so just used bottled lemon juice. Maybe next time I'll follow the recipe!
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22 users found this review helpful

Flank Steak Pinwheels

Reviewed: May 4, 2005
First rate! Had to make changes (of course!); I used fresh spinach that I sauteed until wilted, shredded Gruyere and no onions (husband hates them). I don't think I flattened the steak enough, because I wasn't really able to create a "pinwheel," but it roasted up nice & juicy and the filling was great. Can't wait to make it again with feta! Thanks!
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0 users found this review helpful

Chicken Curry I

Reviewed: Apr. 13, 2005
We really enjoyed this! Since my husband won't eat onions, I combined the spices, garlic & oil and made a paste, which I then heated in a skillet. Added the tomato paste & chicken breast (cubed) and covered with water. The chicken cooked very quickly, so I removed it with a slotted spoon so I could cook down the sauce. It was pretty thin, so I made a slurry to thicken it up a bit. The cayenne & lemon juice really made the flavor sparkle! Served it over plain white rice with a salad.
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2 users found this review helpful

Marian's Creamed Corn

Reviewed: Mar. 20, 2005
This was great and so easy! I didn't bother with the topping or baking and everyone was raving and helping themselves to seconds. Tasty enough for company and easy enough for family. Thanks!!
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1 user found this review helpful

Slow Cooker Maple Country Style Ribs

Reviewed: Mar. 20, 2005
I probably shouldn't rate this recipe at all because the only things I followed were using ribs (boneless, country-style) and the fact that it was cooked in a Crock Pot. I seared the ribs first, put them in the crock and covered them with some homemade barbecue sauce that I'd canned last year. Covered and cooked for about 7 1/2 hours. Ribs were extremely tender, and I'll definitely use this method again. I might even follow the recipe!
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Baked Teriyaki Chicken

Reviewed: Mar. 12, 2005
We really enjoyed this! Used extra garlic and boned, skinned chicken breasts and baked for 45 minutes. Should have oiled the glass baking dish, though, because it was a beast to clean.
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1 user found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Mar. 12, 2005
I would give this 5 stars, but my husband wasn't quite as thrilled with it as I was. I'll definitely make it again, but maybe use a bit less honey (the outside of the steaks were somewhat charred because of the sugar).
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Chicken Jerusalem I

Reviewed: Mar. 7, 2005
Well, it certainly couldn't have been easier! I followed other comments and used less ranch, but I think I didn't use enough, because I couldn't really taste it. Added some garlic powder, too. My husband liked it, and since he's very picky, I'll make it again. The recipe would lend itself nicely to lots of tinkering.
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