Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (1367040)

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Kelly

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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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157 users found this review helpful

Quinoa with Chicken, Asparagus and Red Peppers

Reviewed: Mar. 19, 2012
Husband and I both really enjoyed this. I modified recipe for 2 servings, used an 8-ounce b/s chicken breast, the same amount of asparagus and substituted jarred roasted red pepper for the bell pepper. Fast, super-easy and perfect for my Weight Watchers plan...only 9 points! And anytime husband says 'I like it,' it's a keeper! Thanks Kris!
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51 users found this review helpful

Coconut Macaroon Brownies

Reviewed: Feb. 2, 2002
After reading the other review, I decided to make the batter for my fudgiest brownies, because I prefer them to cakelike brownies. Wow! These were great! I'll definitely make these again! As a side note, try looking in the health food section of the supermarket for unsweetened coconut. You definitely DON'T want to use the sweetened coconut in the baking aisle - it would be far too sweet!
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45 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

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

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
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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16 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

Super Easy Chicken Fingers

Reviewed: Feb. 17, 2005
This was pretty good, not great. I agree with other reviews with regard to the mushy coating. I added some Parmesan, extra herbs & garlic powder to the breadcrumbs, and jacked the heat up to 375*, which probably helped some, but the coating was still "flabby." On the plus side, it was very quick, the taste itself was good, and the chicken was juicy. Maybe baking on a rack would improve the crust? I'll try that next time.
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15 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

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

Indian Chicken Curry I

Reviewed: Jun. 12, 2001
I was excited to find a chicken curry recipe using coconut milk as I had had some in an Indian restaurant once and loved it. I enjoyed the recipe a lot, but I think that next time I'd cut down on the tomato sauce and increase the coconut milk.
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10 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

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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7 users found this review helpful

Chicken Stew With Coconut Milk

Reviewed: Jan. 28, 2011
I put chicken & lima beans in the ingredient search, and this is the only recipe that came up. I actually had everything necessary, so I made it, and I was VERY pleasantly surprised. I didn't have enough chicken, I didn't use any onion, I used 2 large russet potatoes, a can of lima beans, drained, a 14.5-oz can of chopped tomatoes, drained, a whole can of coconut milk and chicken broth, cumin, curry and salt and pepper to taste. I didn't measure anything. Made on the stovetop. Browned the chicken first, then added the vegetables and seasoning. Stirred that around until the spices were fragrant, then added the chicken broth and coconut milk. Covered and let simmer about 40 minutes. Delicious! Even my super-picky husband liked it! Will definitely make again!
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7 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

Raspberry-Glazed Rosemary Chicken

Reviewed: Jan. 3, 2012
Our New Year's Resolution was to start eating healthier (like almost everyone else!), and we liked this. I cut the chicken breasts halves in half because they're so large anymore. Substituted dried basil for the rosemary (I don't like dried rosemary) and some leftover cranberry sauce for the raspberry preserves. Would definitely make again, but I thought it needed S&P.
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6 users found this review helpful

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

Ginger Glazed Mahi Mahi

Reviewed: Jan. 6, 2012
Pretty good! We're trying to cut fat & calories, so I omitted the oil and baked the fish at 400 for about 30 minutes (it was frozen). I didn't reduce the glaze on the stovetop, but it did get fairly thick in the oven. I think I don't care much for the taste of mahi mahi, but I'm sure this would be good with most any white fish.
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5 users found this review helpful

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