Keri Recipe Reviews (Pg. 15) - Allrecipes.com (13785880)

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Jo's Rosemary Bread

Reviewed: Dec. 18, 2008
I'm rating this based on flavor, because something didn't go right with my loaf. The dough didn't rise at all, even though I had fresh yeast. I'm thinking it was just too cold today to bake bread. Then I took it out of the oven too soon, so it was a little doughy in the middle. It tasted great, though! Next time, however, I'm going to use fresh rosemary instead of dried.
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Photo by Keri

The Best Rolled Sugar Cookies

Reviewed: Dec. 17, 2008
I cut the recipe in half, then used only 1/2 cup of butter in an effort to try to keep the cookies from spreading too much like other reviewer's said. They spread some, but still looked like what they were supposed to look like. I iced them with Sugar Cookie Icing from this site. They are VERY tasty! Don't know if any of them are going to make it to Christmas once my kids discover them!
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Photo by Keri

Sugar Cookie Icing

Reviewed: Dec. 17, 2008
Very good recipe. I did have to add almost double the amount of corn syrup to get a smooth consistency, but otherwise it was perfect. It dries hard and shiny, just like the icing on expensive store-bought decorated sugar cookies!
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3 users found this review helpful

Broccoli Cheese Soup V

Reviewed: Dec. 15, 2008
Very good soup with a slight modification. Per several other reviewers' suggestions, I used half Velveeta and half shredded sharp cheddar cheese and used black pepper because I don't have white pepper on hand. I also added about 1/2 tsp of salt at the end after tasting the soup. DELICIOUS! My 9-year-old daughter went back for seconds and the 12-year-old would have done so if she hadn't had such a huge first helping! I served it with home made French bread ("French Bread Rolls to Die For" recipe from this site made into a loaf instead of rolls). Thanks for a great recipe!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 15, 2008
I can't believe I forgot to rate this recipe! It's fabulous! It comes out super moist and stays nice for days...if it lasts that long. I didn't have loaf pans, so I baked it in two 9-inch square pans. I love the addition of cloves to the recipe. This bread is even better the next day after it has had a chance to "settle" and all the flavors have mingled. Definitely will make again and again!
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Photo by Keri

Cream Cheese Mints

Reviewed: Dec. 15, 2008
These are really good! I can't believe I've never made them before. They're very simple to make, even though forming the individual mints IS a little time consuming. I didn't have peppermint oil or paste food colors, so I used peppermint extract (3/4 tsp) and liquid food colors (5 drops in half a batch of candy). Because of this extra liquid, I did have to work some additional powdered sugar in to get a manageable dough. I rolled the dough into pencil-thick ropes and pinched off individual mints with the back of a knife so they would somewhat resemble butter mints. Thanks for a great recipe!
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8 users found this review helpful
Photo by Keri

Christmas Pinwheel Cookies

Reviewed: Dec. 14, 2008
The flavor and texture of these cookies are so good! I really like a cookie that's not overly sweet and pretty much melts in your mouth. I had a bit of an issue with the rolling out, stacking, and making a log, but they turned out pretty nice in the end. I think it was just too warm in my house, so I couldn't get the dough chilled enough to cooperate with me. Thanks, Gitano, for a great recipe!
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Photo by Keri

Turkey Lo Mein

Reviewed: Dec. 8, 2008
This was surprisingly delicious! I followed another reviewer's suggestion and used only 1 packet of the ramen seasoning (chicken flavor) because we don't like salty food and it turned out perfect. Also, I didn't have any frozen peas, so I substituted frozen mixed vegetables for the carrots and peas. The kids gobbled it up and asked for more!
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Hard Candy

Reviewed: Dec. 8, 2008
This was probably my fault, but the candy didn't taste very good. I ended up tossing out the first batch (made with Kool-Aid powder as suggested by several reviewers), because it tasted really "off". I figured out that I probably had scorched the sugar syrup by cooking it over too high of heat. The second batch was "okay", but the flavor was still a little funny and wasn't strong enough (I used lemon extract this time, tripling the amount the recipe calls for). I think I'll keep searching for that perfect hard candy recipe.
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Photo by Keri

Garlic Shrimp Scampi

Reviewed: Dec. 5, 2008
Very good recipe! As my 9-year-old daughter said "This scampi is FABULOUS!" I did add about 1/4 teaspoon of salt while the shrimp was cooking, but I think it would have been fine without it. I served it over Garlic and Olive Oil flavored Pasta Roni instead of plain angel hair, because that was what I had on hand.
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Turkey Bone Soup

Reviewed: Dec. 2, 2008
I basically used this recipe and instructions for making turkey stock, except I used water instead of chicken broth. I then boiled carrots, celery, and noodles in the stock for turkey noodle soup. YUM!
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24 users found this review helpful
Photo by Keri

Chocolate Chip Cake Mix Cookies

Reviewed: Dec. 1, 2008
These are very good! I used a Duncan Hines brand dark chocolate cake mix, only 1/3 cup of oil, and omitted the raisins because we don't like raisins in our cookies. I baked them in my mini muffin pan for 10 minutes and they turned out fabulous. I love the addition of oats. It gives these cookies some body and texture. Thanks for a great recipe!
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Black Bean Brownies

Reviewed: Nov. 30, 2008
Oh my goodness! These are SO good! Per other reviewers' suggestions, I added 1 tsp of baking powder, but I think I'll scale that back a bit next time because they got too fluffy. I told my kids I was making brownies with a "secret ingredient" and made them stay out of the kitchen while I was mixing them up. When they had cooled a bit, I let the kids taste them and, after they said they liked them a LOT, I showed them the bean can. They about fell over from surprise! Thanks for a great recipe!!
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French Bread Rolls to Die For

Reviewed: Nov. 22, 2008
I made two loaves of bread instead of rolls with this. It turned out REALLY good! Following advice I once saw on an episode of Alton Brown's show on TV Food Network, I spritzed the loaves with water every 5 minutes while they were baking. This resulted in a nice chewy crust. Next time I think I'll use olive oil instead of vegetable oil to make the flavor even better. Thanks for a great bread recipe!
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Photo by Keri

Good Old Fashioned Pancakes

Reviewed: Nov. 19, 2008
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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Sex in a Pan II

Reviewed: Nov. 17, 2008
This was very good. I added about 1/4 cup of sugar to the crust because we prefer a sweetened shortbread crust. I also omitted the walnuts, because I was taking this dish to my parents' house and my mom is allergic to walnuts. I also doubled the amount of whipped topping to make the cream cheese layer a bit less heavy/thick.
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Exquisite Pizza Sauce

Reviewed: Nov. 16, 2008
Very good pizza sauce! I omitted the honey, but added a little bit of white sugar to counter the acidity from the tomatoes. I also reduced the amount of cayenne and pepper flakes by about half, because my family doesn't like a hot/spicy pizza sauce. This made just enough to cover a pizza made in my jelly roll pan. I used the Pizza Crust I recipe from this site as the base and topped it with mozzarella and pepperoni.
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Pizza Crust I

Reviewed: Nov. 16, 2008
Very good pizza crust! My father is 100% Italian, originally from New York and even he loved it! The crust was the first thing he commented on. I paired it with Exquisite Pizza Sauce from this site.
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3 users found this review helpful
Photo by Keri

Apple Fritters II

Reviewed: Nov. 15, 2008
These turned out pretty tasty after I made a couple of changes. I doubled the flour and sugar, because the batter was WAY too thin. After reading the reviews, I also added 1 Tbs of cinnamon and 1/4 tsp baking powder. Still not exactly what we're looking for (a donut shop type apple fritter), but still good enough that we ate them all!
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17 users found this review helpful
Photo by Keri

Best Bread Machine Bread

Reviewed: Nov. 12, 2008
This really is the best bread machine recipe I've come across. I did substitute 1/4 cup of flax meal for 1/4 cup of the flour, but followed the recipe otherwise. The bread rose very nicely and turned out light and fluffy. I'll definitely make this one again.
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Displaying results 281-300 (of 334) reviews
 
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