bkinva Recipe Reviews (Pg. 1) - Allrecipes.com (13731798)

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Islander Artichoke and Spinach Dip

Reviewed: Jul. 4, 2011
Not bad, will try again with some mods. Will use Knorr or Lipton vegetable soup mix instead of the ranch next time (a bit too "ranchy" imo). Will also use half the spinach called for - the whole package overpowered the artichoke flavor, and add a little Italian cheese of some sort to make it gooier/cheesier. Otherwise a pretty solid base recipe that one could modify to their liking.
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5 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Jan. 22, 2011
First alfredo I've ever made that didn't separate - definite keeper and going into the permanent recipe box!
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3 users found this review helpful

Dixie Pork Chops

Reviewed: Jan. 17, 2011
VERY good and VERY easy! Agree with other reviewers in that sage is needed and cinnamon brings it together (I like herbs). Sprinkled a couple of chops with rosemary too & with the raisins it was heavenly! Used apple cider instead of white vinegar per others suggestions. Will use chicken broth instead of water next time and as another reviewer stated the "gravy" is a little scary at first but it comes together in the baking dish! Thanks so much for sharing - adding this one to the rotation!
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13 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 24, 2010
First time trying to make eggnog at home - this is great! Will use spiced rum, bourbon or brandy next time (rum was ok but the others are a little more mellow). Captain Morgan's private stock would be phenomenal in this! Only used a pinch of ground cloves (wanted a subtle hint). Reduced liquor by 1/5. Might double the vanilla at the end next time. Great, GREAT recipe - now an eggnog convert :D Try with gingerbread - YUM! Edit: made a 2nd batch with dark rum and extra vanilla - not good. I think light rum works best b/c it doesn't overpower the subtle flavors. The extra vanilla made it taste like the extract :/
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4 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 24, 2010
Not a cranberry sauce eater but thought I'd try homemade to see if it made a difference. BOY does it!!! I did modify based on other reviewers recommendations - used 1/4 c white sugar, 1/2 cup dark brown sugar, and a DASH of cinnamon at the end. The molasses in the brown sugar helps to mellow the OJ and the cinnamon just brings it all together. I think I'll try it with apple juice next time just for kicks :)
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5 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Nov. 22, 2010
Definitely a great starter recipe for quick, easy, delicious chicken! Next time I will decrease the butter if using dark meat (too greasy) and double the soy sauce (just like more of that flavor) and maybe marinate a little before cooking. Like others, I baked it at 375 for 40 minutes (bone in thighs with skin). My son LOVED it and he's super picky!
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3 users found this review helpful

Olive Lovers Dip

Reviewed: Nov. 21, 2010
Have had this for years in different social circles but didn't know the measurements until I found it here. Omitted the ketchup (have never had it looking pinkish but to each his own). Simple and delish. I added a few tablespoons of olive juice as suggested (to taste - I went with 3 tbsp for a half batch) to give it extra flavor. Chilled for two hours and it was all melded. I only made a "half" batch with 1 block of cream cheese and half a jar of the green olives.
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16 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Nov. 21, 2010
I've never had a white chocolate / cranberry cookie I've really loved, but I wanted to make something different for Thanksgiving. Made a trial run of these for Thanksgiving and ...DELICIOUS! The next time, I will use less white chocolate chips (1/2 c instead 3/4 c as others have suggested) because I too felt it was just TOO sweet. The craisins got completely lost in all that white chocolate. Don't even think about omitting the cognac - it REALLY does "make" the recipe! An awesome alternative to the thousands of pies and fudges around during the holidays and I like the idea of gifting the ingredients in the jars as one reviewer has done.
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4 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Nov. 19, 2010
Macaroni soup :( Followed recipe to a tee, no moderations. It bubbled up so much in my oven I now have to clean it - before Thanksgiving no less. It also has chunks of cheese even though the sauce was creamy from the stove top. Wish I had just poured half the sauce on the cooked macaroni and called it a day.
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12 users found this review helpful

Spinach Dip I

Reviewed: Jul. 18, 2010
I have used this exact recipe for over ten years. I have found that YOU MUST USE HELLMAN'S MAYO for the right flavor! Period. You HAVE to give it a few hours to chill for the flavors to "marry" (about 4 hours is prime). It is ALWAYS gobbled up at parties, even by those leary of spinach, and even my six year old loves it! I have used either Lipton or Knorr Vegetable soup mixes with equal success. Serve on cocktail pumpernickel, triscuits, tortillas or my favorite bagel chips. I have also tossed in some chopped artichokes and some extra mayo along with some grated parmesan for a warm spinach / artichoke dip on a whim and it was equally delish. Super easy, much loved, and you can't go wrong!
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9 users found this review helpful

Restaurant-Style Tequila Lime Chicken

Reviewed: Jul. 11, 2010
I was missing a LOT of components for the marinade (including teriyaki sauce) so I improvised using 1/3 c soy, 1 tbsp brown sugar, 1/2 tsp dried garlic, 1 tbsp tequila, 1/4 tsp salt, juice from 1/2 large lime & a couple of dashes of cumin. Tasted delish. We grilled the chicken since we didn't have liquid smoke and topped with salsa ranch dressing (out of the bottle - even easier) and colby/monterey slices to broil for 2 minutes in the oven. Served over larger chips which worked out better b/c you could get a bigger bite of chips instead of chasing those little strips around :) Next time I'll be sure to squeeze a bit of fresh lime on top before serving. Will absolutely make it again!
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4 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 26, 2009
I figured over a thousand reviews with positive ratings couldn't be wrong and I was right! First time branching out beyond the traditional dressing and we LOVED it! I doubled the recipe which filled a 9x13 foil pan along with another casserole dish. Used sourdough instead of white bread, chicken broth, regular JD sausage (plain) and a whole tube for the double batch was PLENTY so if making the regular size I'd suggest just half a tube, skipped the liver and only did 1 c onion and 3/4 c celery b/c I'm not a big fan of either (personal tastes you may want more). Baked at 350 covered for 30, stirred, and baked for another 15 uncovered (depends on how dry your bread is). I like my dressing with the bread crumbs intact and not mushy so the broth amount was great for me. HIGHLY recommend this recipe!
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3 users found this review helpful

Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Feb. 25, 2009
My first attempt at quiche and it came out GREAT! I pre-baked a frozen pie crust for about 8 minutes to prevent sogginess. I advise covering the edges with foil b/c even though the end product wasn't burned the edges were overbaked. I used only 4 eggs instead of the 5 a lot of reviewers recommended, 3/4 cup half and half b/c I couldn't find "light" cream, and sauteed the onion and spinach in butter prior to mixing in as other reviewers did. I think this is crucial for a milder onion flavor and to bring out the flavor of the mushrooms. I used half a package of frozen chopped spinach instead of fresh because I'm just lazy! Drain/squeeze the spinach THOROUGHLY. I baked at 375 degrees for 35 minutes, added the last bit of cheese on top, then baked another 5 until it melted (I think it helped it cook faster). It was a very dense quiche but that is how I like it. Others may want 5 eggs for more "fluff." Will absolutely be making it again!
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7 users found this review helpful

Caramel Pecan Pie

Reviewed: Nov. 29, 2008
I made this with condensed milk instead of regular, 1/2 cup light brown sugar, and 1 1/2 cups chopped pecans - it came out fabulous! It is the first and only pecan pie I have made that cooked in the recommended time and set up like it was supposed to. I've given up on the Karo syrup recipes, and will stick with this one. It is even better the next day as it keeps very well (the crust was not mushy as is the case with a regular leftover pecan pie). I will try it with 1/2 cup regular sugar next time as my husband said it was a bit to "caramely" for his tastes but I thought it was great with the light brown sugar - just depends upon personal taste. I would not go with more sugar though, it was definitely rich enough. Will absolutely make again!
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3 users found this review helpful

 
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