sparkytoo Recipe Reviews (Pg. 1) - Allrecipes.com (13677745)

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Chef John's Chicken and Mushrooms

Reviewed: Jun. 29, 2012
Thank you, Chef John! Your chicken and mushrooms recipe (exactly as written) (with mashed potatoes and peas as side dishes to add a little colour :) ) was dinner tonight. I have been wanting to make this for a while -- and am glad I did! It was so awesome to use a few simple ingredients that we always have on hand to create the most incredible meal hubby and I have had for a very long while. (I must admit, somewhat ashamedly, that I actually bought chicken broth to use instead of the water, but I decided to trust you -- and am really glad I did!). This is definitely a favourite in our house and will be repeated many times -- as written! Thanks again!
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3 users found this review helpful

Hungarian Salad

Reviewed: Jan. 12, 2010
I loved this .... used red wine vinegar instead of the white -- no salt served on a bed of lettuce. Nice change of pace. Will be a staple on my menu.
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14 users found this review helpful

Easy One-Step Spaghetti

Reviewed: Jan. 13, 2010
This is awesome! And oh so very easy! I've made this as written six times in the last three weeks as it's really quick to "whip up" after a tiring day at work and it is awesome in its simplicity and taste. Tonight, I worked late and stomach was a little queasy, so to cut down on the acid of the sauce, I added a tsp of lemon juice, 1 tsp of sugar and a dash of cinnamon. To add protein to mine, I added 1/4 cup of cottage cheese and nuked in the microwave for 45 seconds. (Hubby doesn't like cottage cheese.) Mine was still awesome! This is a Classy Classic and forever in my repertoire so that I can call myself a Gourmet! :D
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4 users found this review helpful

Chicken with Buttery Lemon Cream Sauce

Reviewed: Jan. 16, 2010
This was amazing without lemon pepper (didn't have) or Italian Seasoning (cutting down on sodium), but I used Mrs. Dash instead. Simply wonderful! Thank you!
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8 users found this review helpful

Overnight Caramel Pecan Rolls

Reviewed: Jan. 17, 2010
AMAZING! I made the dough in the breadmaker. I had to keep punching this monster dough down every 15 minutes or so because it kept blowing the lid off a 3 lb loaf bread maker. *lol* I had to tie Hubby down when they were in the fridge as he kept asking when they'd be ready. End of story: The wait was well worth it! :D Thank you!
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3 users found this review helpful

Sourdough Starter I

Reviewed: Jan. 23, 2010
This is wonderful! As a first experience with a Sourdough Starter, this was a fun RollerCoaster ride. I started this on Sunday. By Thursday night, I was anxious because it looked as though it had only separated after the original gas-making exercise. I was reassured by wonderful people on the RE that, as long as it wasn't a strange colour, I was fine. So, I fed it Friday morning (had to move to a bigger container) and used it Friday night to make bread. I forgot to take the liquid into account so ended up adding more flour than required in the recipe, but that is not THIS recipe's fault. I love it! (As I have Celiac Disease, I love the fact that it has no gluten in it!) It rocks! and is resting until Wednesday, when I will try bread again and amend this review (if necessary), but so far the stars remain at 5. Thanks, Becky! You have restored the fun and anticipation in breadmaking with one simple little recipe!
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2 users found this review helpful

Cheater Pancake Syrup 2

Reviewed: Jan. 23, 2010
I made this with 1 c white sugar and 1 c brown sugar. I had no maple extract and I put in only 1/2 tsp of vanilla. The first day, I found the vanilla a little overpowering and wondered if it is really necessary. The second day, the flavours had meshed and it was amazing. The fate of the vanilla in this recipe might be saved yet. However, I agree with France (from Quebec) that this is good enough to fool most -- (I'm from Ontario so it would fool me) *wink, wink* -- Possible crystalization concerned me, but I was prepared to re-heat the syrup to liquify the sugar again; however, I put it in an old syrup bottle and -- No Problem! -- The container must be airtight! Those who thought it was too sweet probably have never had pure maple syrup extracted from Maple Tree sap. It is sooooo sweet that it makes your teeth hurt. (They make little candies out of it so the four year old who thought it was candy paid this recipe the highest compliment!) For an Ontario "girl" who likes the price, this is AMAZING! No more buying syrup for me! Thanks Leetah!
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3 users found this review helpful

Blueberry Chicken Salad

Reviewed: Jan. 24, 2010
This is Lovely! A breath of Spring in the middle of winter! Thank you!
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2 users found this review helpful

Bacon Spaghetti

Reviewed: Feb. 4, 2010
Thank you, Dali! This was wonderful -- A refreshing change. Didn't have garlic, so used about 1 tablespoon of Mrs. Dash. I only made 1/2 a pound of spaghetti (forgot I was halving the recipe and kept the other ingredients the same except I added 4 tablespoons olive oil and 1 tablespoon bacon grease. The calories probably more than doubled, but it was sooooooo good.
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3 users found this review helpful

Swedish Chocolate Balls (or Coconut Balls)

Reviewed: Feb. 17, 2010
OMG, Angelica! Change your name to Angel! I'd give this 100*s if I could! This is exactly what my Norwegian Grandmother fed me when I was sick as a little kid! I had forgotten! They're so quick, so easy, and oh so freakin' GOOD! Yes, please! More Swedish recipes! YUMMMMMM!
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9 users found this review helpful

Neat Sloppy Joes

Reviewed: Oct. 29, 2011
This was very nummy and this is now a regular in my repertoire. I halved the recipe (because there were only two of us and I had only 1 pound of ground beef). I also had no tomato soup, so used 8 ounces of spaghetti sauce (simply because it was on hand). The rest of the recipe was followed to a "T" (except that I left out the salt). Wonderful, quick, and easy! Thank you!
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2 users found this review helpful

Milk Braised Pork Loin

Reviewed: Feb. 20, 2010
OMG! This is amazing! Thank YOU, KEN! My Hubby thinks I can cook a little, now! The meat was tender, the milk browned perfectly into little chunks and were delicious. I served with mashed potatoes and mixed veggies. Hubby took a bite, and "Mmmmm! See what happens when you follow a recipe?!" *lol* And I learned a new technique! Thank you for your personal assistance and confidence in me (or was it the recipe? :D), and thank you, as well as, for this recipe, and for teaching me that I, too, can do a gourmet meal! And it was easy! Thanks again!
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7 users found this review helpful

Root Beer Pork Chops

Reviewed: Mar. 6, 2010
KEN! You did it again! :D I had to do these on my indoor grill because (although it's mild for this time of year) it's still a little chilly to do anything outside. I added a litle too much hot sauce, which gave me a heart attack (but I'm not cooking if there's not at least one of those per recipe)! I added a little more brown sugar, root beer, and a couple shots of lemon juice, which cut the hot. (Hubby's Irish descent, and I'm Norwegian so our taste buds are VERY boring!) I overcooked the chops, but that was my fault! The flavour and tenderness are amazing! Thanks again, for spicing up our week with "to die for" food! You ROCK!
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3 users found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Mar. 6, 2010
Thank you, Bridg! This was wonderful! I used Gluten-free bread crumbs (because of medical condition) instead of the crackers, Almond milk instead of regular milk, and almost 1/2 cup cottage cheese (because I didn't have processed cheese on hand). I steamed the broccoli and cauliflower, and this was amazing! Thank you!
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3 users found this review helpful
Photo by sparkytoo

Ultimate Beef Stroganoff

Reviewed: Mar. 8, 2010
I made this last night and, for the first time in my life, I cooked beef PERFECTLY ... medium rare -- and so-o-o flavourful! I am going to use the leftovers for sandwiches! Oh and, Ken, your wife is absolutely right! The sauce is incredible! There are not enough stars or words! You have turned a Culinary Wallflower into Queen of the Lab! Thanks again!
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6 users found this review helpful
Photo by sparkytoo

Chicken Cordon Bleu with Honey Mustard Sauce

Reviewed: Mar. 8, 2010
Once again, Not enough stars. I made this tonight, substituting cottage cheese for the Swiss Cheese, and gluten-free flour and G-F bread crumbs for the recommended glutened variety (due to my Celiac Disease). My Hubby's usual "Mmmm! Good stuff!" (when I make something extraordinarily yummy) was accompanied by a thoughtful, "I think you should be President of the "Recipes by Ken from CA Fan Club", and I will be V-P!" High praise indeed! But this chicken is incredible -- crispy and tender! And the sauce? Magnifico! I always wanted to be a Cordon Bleu Chef, but knew it was out of the question! Not any mo-o-o-ore! Ken, You have Created a Monster! (We have had three amazing meals in a row!) Thank You again (although it seems so inadequate)!
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4 users found this review helpful

Homemade Butter

Reviewed: Mar. 17, 2010
Ummmm ... I've done this without even trying while whipping cream for cake toppings! I used the butter as substitute for margarine and oil in baking and cooking because I hate throwing out my "failures" if they're edible), but didn't know if you were supposed to do that! It's good to know that I stumbled on a quick-and-easy (not to mention sort of economic) way to make butter. :D
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3 users found this review helpful

Ken's Stuffed Shells

Reviewed: Mar. 20, 2010
This is AWESOME (once again!). I revised a little, omitting the oil, salt, 12 oz of the mozarella, and parmesan. Oh, and didn't have basil or fresh parsley (I used 1 Tbsp parsley flakes instead. I used only 4 oz of the mozarella (with the cottage cheese) and 1 tsp garlic powder instead of cloves. For the AR purists, I customized this version, but as far as Hubby and I are concerned, YOU DID IT AGAIN! You ROCK! Thanks to you and your recipes for making me the Awesome Cook I am today! :D
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5 users found this review helpful

Fluffy Scrambled Eggs

Reviewed: Jun. 5, 2010
Before this recipe, making scrambled eggs always scared me, so I would just fry them and hope that the yolks wouldn't break so that I had to scramble them. So, I had to try these, and so should everyone else -- and use the evaporated milk. These are amazing! The first time I made them, my Hubby (and toughest food critic) said, "These are fluffy scrambled eggs". And I said, "Yes they are!" :) Lovely, tender, tasty, and no weeping of either the milk or the cook! I now make this recipe at least once a week or whenever an easy meal is needed! I use one ounce of evaporated milk for every two eggs. To expand the eggs, I now separate the eggs, whip the egg whites until they have stifff peaks, separately I mix the yolks and evaporated milk, and then slowly fold the yolk mixture into the whites before adding them to the skillet. You can also add mushrooms, celery, and/or onions as your heart desires. The meal can be as simple or as complicated as you want. Thank you very much, Marjorie!
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3 users found this review helpful

Avocado Stuffed Yams

Reviewed: Mar. 5, 2011
On reading this recipe, I thought "Oh, how icky!" but it sounded so intriguing I had to try it, so I scaled it down to 1 (as I knew hubby wouldn't even try it) and plunged in! (I left out the cumin and cilantro, which my unsophisticated tastebuds can't handle, and omitted the cheese by choice, but followed the rest of the recipe to the letter.) Like most of the other reviewers, I was amazed and hooked. Hubby asked what I was saying "I can't believe this actually works. It's weird, but it works!" about. When I told him, he said, "Eww! Ick!", but my stalwart companion does not always follow my adventuresome tastebuds where none have gone before. This is a real awesome recipe. Thanks, SqueakyLynn! This is now a fave!
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5 users found this review helpful

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