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

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Kelly

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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

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

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

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

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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4 users found this review helpful

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

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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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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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

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

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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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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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

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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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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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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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

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