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

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Kelly

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Balsamic Tortellini

Reviewed: Sep. 29, 2007
I really liked this, and even more important, my husband liked it more! I used 4 slices thick-sliced bacon (too lazy to go to grocery store for pancetta), no onion, and added peas & fresh basil to the "sauce." I should have used more vinegar, but that was my own fault. Will make again & again! Thanks Kimber! 6/21/11 update - Husband does the grocery shopping, and I goofed by asking for 5 ounces of pancetta, rather than 5 slices. Well, you can never have too much pork product, so I went ahead and used it all. Still left out the onion, but stuck to the recipe otherwise. Delish!
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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

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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53 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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Eat Michigan Salad

Reviewed: May 30, 2011
Oh yum, yum, YUM! One of the best salads I've ever had. Even husband liked it, and he's not a big one for sweet in salad. Or salad, period, for that matter. But he ate all but 3 cherries. I think that the tanginess of the goat cheese and the tartness of the cherries more than compensated for the sweetness of the nuts and maple syrup. The dressing by itself is fantastic. I used the Sugared Pecans recipe on this site, and they were to die for, too! The only change I made was to use a Pink Lady apple because I didn't have any Granny Smith's, and I was just making it for husband and I. Will DEFINTELY make again (like, tomorrow!).
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Slow Cooker Reuben Dip

Reviewed: Jan. 8, 2013
I made this back in October for an at-work Halloween potluck. Most of the folks wouldn't touch it because of the sauerkraut, but those of us in the know, who LOVE our Reuben sandwiches, loved it! I did have to bring some home, and husband wouldn't even try it (sauerkraut AND corned beef), but that was OK with me...I could eat the rest of it myself!! My only changes were to buy slabs of swiss cheese and corned beef and dice them. I requested the deli clerk to cut the slabs about 3/4" thick. Would definitely make again.
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Lebanese Chicken and Potatoes

Reviewed: Jan. 16, 2013
Husband and I really, really enjoyed this dish. No need to marinate; absolutely delicious without having to think about it hours before. On Weight Watchers, so made changes: 2 skinned & boned chicken breasts, baby potatoes, halved (not peeled), black pepper, added cumin and oregano (per other reviewers), about 1/3 cup lemon juice (from 1 pretty big lemon), decreased oil to about 1-1/2 tablespoons. Baked covered for 20 minutes, uncovered for an additional 20 minutes without increasing heat. Covered dish once out of the oven while I finished preparing a green salad, about 10 minutes. Chicken was wonderfully juicy and tender, potatoes nice and tender. The cumin and oregano really made the dish, I think; very complementary flavors. Lemony, but not overpowering. Absolutely first rate. Easy enough for weeknight dinner, but I would definitely serve this to company, carrying the Lebanese theme out with fresh pita, spinach with pine nuts and feta cheese, and maybe a nice knafeh.
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Cafeteria Macaroni and Cheese

Reviewed: Dec. 3, 2003
Oh boy, oh boy, oh boy. This was the BEST mac & cheese I've ever had. I've always done the bechamel bit, and this was soooo much easier, and sooo much better! Thanks!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 24, 2007
Wow, were these ever good! I followed the recipe EXACTLY and was amazed at how great they turned out. Even better the next day (I did think they were a little on the sweet side warm out of the oven), and if I was ever crazy enough to open a bakery, these would DEFINITELY be on the list! Thanks for the post!!
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Sweet Corn Tomalito

Reviewed: Jun. 26, 2011
This was absolutely delicious. I served it as a side dish to Dr. Pepper Pork, a good braised pork recipe on the Pioneer Woman website (pork shoulder braised in chipotles w/adobo sauce, Dr. Pepper & brown sugar, 300* for 7 hours) and it was a wonderful contrast to the spicy pork burritos. Easy to make, even though I needed to use both my KA and my mini-processor (lots of cleanup!). The cornmeal mixture in the processor never did become "smooth" (I used a medium coarse cornmeal), but that made no difference. We all loved it, and I'll make it every time I do a Mexican or Tex-Mex dinner!
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5 users found this review helpful

Sugar Coated Pecans

Reviewed: May 29, 2011
I made these today to use in the Eat Michigan Salad I'm making tomorrow, and of course I had to sample to make sure they were fit to eat ;-) Wow! I've made a lot of sugared nuts in my time, but these were the absolute BEST! I hope I can keep enough for the salad! Thanks for the recipe!
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4 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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Baked Garlic Parmesan Chicken

Reviewed: Feb. 1, 2005
This is a first-rate quick & easy dish that even my uber-picky husband enjoyed! We're big fans of garlic, so while I cut back on everything else (to make 2 servings), I used TWO garlic cloves, more Parmesan than breadcrumbs and Italian herb seasoning. I also followed someone's advice about using a thermometer, and when it hit 170*, it was PERFECT (took about 40 minutes). Will definitely make again! Thanks Karen!
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3 users found this review helpful

Honey Baked Chicken II

Reviewed: May 9, 2009
5/14/2009 - I was kind of disappointed with this. The chicken was nice & juicy, but I couldn't taste the glaze at all. 7/31/2011 - I was kind of in a bind for something to make tonight with chicken, so I thought I'd give this another try, since I had all the ingredients. Changed from 3 to 5 stars, MUCH BETTER! I used some other reviewers hints - boned, skinned chicken breasts, less butter, Dijon, garlic salt & garam masala. I also marinated the chicken in the refrigerator for about 1-1/2 hours before baking @ 425 for 20 minutes. Served with a green salad and cranberry-walnut bread from the wonderful French bakery not far from our house. Would be great with basmati rice...next time, I guess.
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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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Curried Chicken and Brown Rice Casserole

Reviewed: Jan. 26, 2012
I am so happy I found this recipe! I just typed in "cooked brown rice" and "chicken" in the ingredient search, and this was kind of what I was hoping I'd find! Since I'm on Weight Watchers, I'm being very careful about what I eat, and make healthy changes wherever I can. For this one, I used fat-free, sodium-free chicken broth instead of chicken bouillon, but everything else was pretty much the same. Didn't have stewed tomatoes, so just used canned chopped tomatoes in juice, currants instead of raisins, Penzey's FABULOUS Maharajah curry and skipped the bay leaf. Since the rice was already cooked, I just combined everything in a skillet and simmered until the chicken was done (about 10 minutes), then added the rice and popped it in the oven for another 10 minutes. DELICIOUS, and even husband enjoyed it. Thank you, Isybel, for a really great recipe!
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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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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

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