Keri Recipe Reviews (Pg. 1) - Allrecipes.com (13785880)

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Amazing Muffin Cups

Reviewed: Apr. 8, 2014
I made these for dinner tonight and they were a big hit! I didn't use all the sausage or cheese called for. It would have been WAY too much. I used maple flavored Johnsonville breakfast sausage and O'Brien style hash browns. The egg mixture could use a little salt and pepper, but otherwise they tasted great! Several people mentioned they had trouble with these sticking, but I used vegetable shortening instead of cooking spray to grease my muffin tins and they came out of the pan very easily. Will definitely make again!
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Fast and Friendly Meatballs

Reviewed: Apr. 6, 2014
As written, these would be very bland. I substituted Johnsonville mild Italian ground sausage instead of the turkey and they are phenomenal. If I was to make these with ground turkey, I would definitely add some salt, pepper, and at least a little garlic and oregano.
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Johnsonville® One-Pan Italian

Reviewed: Mar. 17, 2013
This was AMAZING! You'd never guess it only had four ingredients, and one of those is water! I don't care for a lot of ground meat in dishes, so I doubled everything except the sausage and there was still plenty of meat to be satisfying. This will definitely be repeated in our home on a regular basis!
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Original Ranch Pork Chops

Reviewed: Feb. 27, 2013
I am not a fan of pork chops, so when I say that these were fantastic, you better believe they were FANTASTIC! I buy ranch dressing mix in bulk, so I just sprinkled it on along with a little salt, pepper, and paprika, then rubbed it in to both sides of the chops. I baked them on a rack on the baking sheet, so the heat could circulate all around them. My chops were only about 3/4 inch thick (maybe a little less), so I baked them for 20 minutes and they were perfectly cooked. This one is going into our regular rotation!
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Creamy Meat-Stuffed Zucchini

Reviewed: Feb. 11, 2013
I had bought a ginormous (is that even a word?) zucchini at the 99 cent store and wanted a stuffed zucchini recipe that could be used as a main dish. This recipe suited my needs perfectly and we all loved it. I added an equal amount of panko crumbs to the Parmesan cheese on top to give it a little crunch. Since the zucchini was so large, I doubled the filling ingredients, but it turned out I shouldn't have done that. No worries, though. I just put the extra filling in a casserole dish, topped it with the Parmesan/panko mixture, and baked it along with the zucchini. The topping didn't brown very well in the oven, even after almost 30 minutes of baking, so I put it under the broiler for a couple minutes to finish it off. This will definitely be repeated, but I think I'll peel the zucchini, dice it all up into the filling, and bake it as a casserole instead.
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Grands!® Cheesy Herb Monkey Bread

Reviewed: Jan. 28, 2013
I wanted to love this...really I did. It combines three of my favorite things: Bread, herbs, and cheese. What's not to love? Well, for starters, even though we were dipping the dough very lightly in the butter and herb mixture, we ran out after the first can of dough and had to make more for the second can of dough. The baking time was way off as well, leaving completely raw dough in the middle third of the "loaf". I was able to get the monkey bread back into the Bundt pan and returned it to the oven, but by the time the middle was anywhere near cooked, the outside had gotten very crunchy. There wasn't much flavor to this, either, even with the extra butter/herb mixture and I also added extra cheese. I think it might be better if the dough pieces were smaller and perhaps coated in parmesan cheese after being dipped into the butter and herbs.
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Nacho Cheese Sauce

Reviewed: Jan. 22, 2013
I wrestled with how many stars to give this and finally settled on three, because it has a nice consistency and is very easy to make. I didn't feel like I could give it more stars because, as written, it isn't very flavorful for a cheese sauce. I added a chipotle bouillon cube, which helped a bit, but I think it needs the benefit of being made with cheddar AND American cheeses. I'll more than likely make it again, adding the chipotle bouillon and substituting cheddar for half of the cheese.
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Super Bean Pie

Reviewed: Jan. 7, 2013
I was pleasantly surprised by the flavor of this pie. It was a bit bland, but other than that, the taste was pretty good, albeit reminiscent of refried beans with unusual seasonings. The only unpleasant part about the flavor is the hint of vanilla. I should have followed my instincts and left that out. I did cook the bean mixture before pureeing it, because uncooked/undercooked beans can be toxic and I didn't want to end up poisoning my family. I'm only giving the recipe three stars because of the blandness, fact that the beans really do need to be cooked more thoroughly, and also I really think there's something wrong with the measurements for the crust. I've never seen a pie crust where the amount of fat equaled the amount of flour, so I reduced the amount of butter (COLD) to 1 cup and chilled the shortening for over an hour. Even so, I still ended up with a thin paste rather than a dough. I had to add almost two cups more of flour before I had anything close to a dough. Like the previous reviewer, I noticed that the amount of beans were way too much for a single pie. I only pureed about half of the beans and still had enough for an 11-inch pie. I used the rest of the beans to make chili for dinner. While this was a fun experiment, I doubt that I'll make it again. It was a lot of work and the end result just wasn't enough to justify it.
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White Chip Orange Cookies

Reviewed: Dec. 31, 2012
I don't care for white chocolate, so my rating and review are based on the comments from my husband and daughters. They all thought these were five-star cookies and they loved the flavor the orange zest added. I only had one cup of white chocolate chips, so I cut the recipe in half. I didn't have any regular oranges, so I zested two "Cuties" (seedless mandarin oranges). I didn't bother to measure the amount of zest, but figured it was approximately correct for half a recipe. I'd love to try these with lemon zest, like other reviewers have said, and I'd also like to try them with semi-sweet chocolate chips and perhaps some dried cranberries.
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Jumbo Dark Chocolate Cookies

Reviewed: Dec. 31, 2012
Oh my gosh, these cookies are HUGE! They're extremely chocolaty without being overly sweet, which is what I love most about them. The only negative thing about them is that they seem a little "gritty", as if the sugars didn't combine well with the other ingredients for some reason. One HUGE tip - be sure to let these cool on the baking sheet for a full five minutes before trying to transfer them to a cooling rack. Until they're almost completely cool, they're VERY fragile and will fall apart easily.
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Sweet and Salty Toll House® Cookies

Reviewed: Dec. 31, 2012
I was pleasantly surprised by these cookies! I didn't expect to like them very much, but it turns out I actually love them. The saltiness from the pretzels and potato chips balances the sweetness of the cookie and the chocolate chips perfectly. I only made a half batch because I was worried about wasting ingredients if we didn't like them, but now I'm wishing I'd gone ahead and made the whole recipe!
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Flaming Doctor Pepper I

Reviewed: Dec. 28, 2012
These are AWESOME! I think they taste more like Dr. Pepper if you use root beer schnapps instead of the amaretto. Be careful of these. They go down so easily that you'll get drunk QUICK LOL!
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Good Old Fashioned Pancakes

Reviewed: Dec. 2, 2012
Very good pancakes! They came out fluffy and perfectly golden brown. I did add a smidge more milk (1/4 cup at most) because we like thinner pancakes and I reduced the salt to 3/4 teaspoon as suggested by other reviewers. Next time I will add mini chocolate chips and top with whipped cream for a special treat!
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Cream Cheese Squares

Reviewed: Nov. 21, 2012
Oh my goodness, these are FANTASTIC! I'm only giving the recipe four stars, because I did make a couple small changes and I don't think we would have liked this quite as much without the changes. I added one egg to the filling to make it sturdier since I was serving these at room temperature and I reduced the amount of melted butter on top to only 1/4 cup. The 1/2 cup the recipe calls for would have been far too much. I had initially reduced the amount of sugar in the filling to 3/4 cup, based on other reviews, and then tasted it before adding the egg. I didn't feel like it was quite sweet enough, so I went ahead and added the other 1/4 cup of sugar. My dough was a little thicker than the original recipe, because I only had the 12-ounce cans of jumbo-sized crescent rolls on hand, but we all agreed that this was the perfect amount of dough, so I'll use that amount from now on.
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Spooky Homemade Marshmallows

Reviewed: Nov. 5, 2012
I don't care for marshmallows, so my review is based on my kids' reactions. In the morning, when I first told them I was making marshmallows that day, they didn't believe me. Then, when I presented them with the finished product floating in a cup of hot cocoa that evening, they said I was the awesome-est cook around. That compliment alone warrants giving this recipe five stars :)
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 5, 2012
I don't know why some people are complaining that this isn't "true Southern cornbread", because the recipe's author never once claims that this is a Southern recipe! I, for one, LOVE sweet cornbread! I have made this recipe numerous times now and my family always devours it. I've made it as muffins (baked for about 20-25 minutes), but our favorite way to eat this is when I preheat my cast iron skillet in the oven with about 2 Tbs of bacon fat, then pour the batter into the sizzling hot skillet/bacon fat and bake as directed in the recipe. Thank you for an awesome cornbread recipe, BETHANYWEATHERSBY!
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Creepy Mini Pizzas

Reviewed: Oct. 29, 2012
We had a great time decorating our pizzas for dinner last night! I followed the measurements in this recipe for the crust, but I think we prefer the measurements on the back of the Fleischmann's Pizza Crust Yeast package a little better. I made a batch of Exquisite Pizza Sauce (minus the Parmesan cheese) from here at AllRecipes for the sauce and we used mozzarella cheese pepperoni, red bell peppers, and black olives to decorate them. I only divided the dough into 4 piece so we could be a little more elaborate with our decorations.
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Classic Caramel Corn

Reviewed: Oct. 29, 2012
My grandmother used to make caramel corn every year at Christmastime. I remember being fascinated as the caramel bubbled up after adding the baking soda and then helping her mix the sauce with the popcorn in a giant metal mixing bowl. I couldn't wait until the corn was done baking in the oven, so I usually sneaked a kernel or two each time she took it out to stir it. My own daughter was just as impatient as I made this caramel corn last night and she was delighted when it was finally done baking and was cool enough for her to eat a big bowlful. Making this brought back memories of being in the kitchen with my Granny and it tastes even better than I remembered. Thank you, Karo, for letting me relive a part of my childhood and for a great tasting recipe for my family!
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Ham and Cheese Crescent Roll-Ups

Reviewed: Oct. 18, 2012
I doubled the recipe because we were having these for dinner with soup on the side. We all liked them quite a bit, but I felt they needed a little "something", so I dipped mine in mustard. They were a little difficult to roll up with the sliced cheddar cheese, so I think next time I'll try using shredded cheese instead. I think they'd also be phenomenal brushed with a little garlic butter as soon as they come put of the oven.
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Chocolate-Filled Crescents

Reviewed: Oct. 18, 2012
After tasting these, my kids asked me why I didn't make two batches! I didn't have any chocolate chips on hand, so I used Jif(R) brand Mocha Cappuccino flavored hazelnut spread instead. We'll definitely have these again soon and I can't wait to experiment with different add-ins like marshmallows, raspberry or strawberry preserves, or maybe even some sliced bananas.
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