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

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Kelly

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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

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

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

Puttanesca I

Reviewed: Jul. 17, 2006
Fantastic! Very much like the puttanesca I had in Napoli. Like other reviewers, I reduced the oil to 2 tblsp., and I added a bit of white wine to make the sauce thinner. Well named "puttana" (); a very lusty sauce. Delizioso!
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2 users found this review helpful

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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1 user 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

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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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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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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3 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

Triple the Ginger Cookies

Reviewed: Jun. 5, 2011
Wow! YUM-O! I made these to take to work for a returning co-worker on sick leave. Husband doesn't like ginger, so this was a good excuse to try them. I played a little fast and loose with the amounts of fresh, candied and powdered ginger, but stuck to the recipe otherwise. I guess the "pain in the butt" is having to keep rinsing my hands in cold water to keep the dough from getting too soft, and I kept the dough in the fridge between batches. I got way more than 18 cookies, which is a Good Thing. I'll have to make a little sign telling people they REALLY need to like ginger to enjoy these fabulous cookies.
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Sage Pork Chops

Reviewed: Sep. 20, 2006
These were great! I brined the chops first in a sugar/salt/water solution for 1/2 an hour, and didn't add any salt to the rub. I used low-sodium canned chicken broth instead of beef anything (I think beef bouillon or broth tastes tinny), and added a flour/water slurry when the chops were done cooking to make a first-rate gravy for mashed spuds. Will make this over & over! Thanks!
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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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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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Aunt Carol's Spinach and Fish Bake

Reviewed: Jun. 2, 2011
Except for salmon, halibut & most shellfish, I'm not a big fish fan. Husband is a HUGE fish fan, so I thought I'd try this. I was sure I wasn't going to like it because the fish was so...fishy...but I LOVED it! I used panko for the breadcrumbs and added a fair helping of fresh grated nutmeg to the spinach mixture. I sprinkled the cod with garlic salt and pepper, then topped it up with the remaining panko and cheddar. I don't understand how anyone could bake it at 325* for 20 minutes and consider it done. I baked mine at 400* covered for 10 minutes, then an additional 10 minutes, uncovered (to brown the cheese & crumbs), and husband's was still a little on the translucent side (he had a very thick piece). Mine was done, and it was delicious. I think maybe 400* for 25-30 minutes would work, and I'd try other types of whitefish, but other than that, I'm very satisfied with how it came out with my few changes. Husband even liked the spinach, and he's not a spinach eater at all!
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4 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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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

Lebanese Chicken and Potatoes - Lighter Version for 2

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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1 user 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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