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

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Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce

Reviewed: Jan. 2, 2015
We found this recipe to be quite salty. The filling was a little bland otherwise, so I added some Italian seasoning and onion powder for flavor and an egg to help firm it up. We're used to a smooth cheese filling in stuffed shells, so the asparagus and prosciutto seemed a little strange texturally, but they added great flavor. I used the Barilla sauce, but I "doctored it up" with my own seasonings (I do this every time I use jarred sauce). I have to rave about the pasta shells! This is the first time I've used Barilla brand jumbo shells and the difference is amazing. Other brands are starchy and they never seem to reach that perfect al dente texture, but instead get gummy and then go straight to mush. Great pasta, Barilla! I'll probably give this another try, omitting the salt completely, mincing the prosciutto more finely, and just serving the asparagus on the side.
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Photo by Keri

Gia's Special Roasted Pepper Linguine

Reviewed: Dec. 28, 2014
We really liked this dish, although all of us thought it needed a protein element to really make it great. Grilled chicken or sautéed shrimp would be fantastic. I was pleasantly surprised at the texture of the pasta. I usually shy away from whole grain pasta because it's sticky and chewy, but the Barilla Whole Grain Linguine was perfect! I will probably make this dish again with some meat added, but I will definitely be using Barilla Whole Grain pastas frequently in the future!
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Fruit Cobbler from Mott's®

Reviewed: Nov. 30, 2014
We all thought was just okay. Without any added sugar in the filling, I think it at least needs sweetened applesauce. After we added quite a bit of whipped cream it was better, but still not anything fantastic. I may give this a try again, but I'll definitely use sweetened applesauce and possibly even the cinnamon variety.
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4 users found this review helpful
Photo by Keri

Slow Cooker Chicken Tinga Tacos

Reviewed: Nov. 24, 2014
Delicious! I didn't have fresh tomatoes, so I subbed canned tomatoes that I drained. These are super flavorful and I found myself wishing I hadn't cut the recipe in half. I won't make that mistake again! Next time I'll increase the chipotle by 50% or perhaps add a spoonful of the adobo sauce, because we like spicy stuff and these are just mildly spicy. Thanks for a tasty, healthy dinner, Mazola!
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3 users found this review helpful
Photo by Keri

Slow Cooker White Chicken Chili

Reviewed: Oct. 26, 2014
As written, this chili is four stars. Very good, but missing something. I added a heaping tablespoon of minced garlic and about a teaspoon of salt. We topped our bowls off with cilantro and lime wedges and ate it with warm corn tortillas. Delish!! PAM cooking spray made clean-up super easy! We'll have this again several times throughout the upcoming cold winter months!
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6 users found this review helpful
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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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2 users found this review helpful
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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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3 users found this review helpful
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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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9 users found this review helpful
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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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Photo by Keri

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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Photo by Keri

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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Photo by Keri

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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