Keri Recipe Reviews (Pg. 2) - Allrecipes.com (13785880)

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Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 9, 2012
We liked this quite a bit, but I think the ingredients/directions need to clarify what is meant by "hot sauce". I interpreted it to mean something like Tabasco, but knowing how hot Tabasco is, I reduced the measurement to only 1 Tbs. This was still almost too spicy and we were very happy I had served this with egg drop soup and white rice, which helped to dowse the fire. I didn't have any fresh ginger, so I used 1/2 teaspoon of dry ground ginger instead. We'll definitely have this again, but I'll cut the Tabasco sauce back to only half a tablespoon in the future.
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Restaurant Style Egg Drop Soup

Reviewed: Oct. 7, 2012
None of us thought this tasted like the egg drop soup we get at Chinese restaurants, but we all really enjoyed it. The flavor was great and the thickness of the soup was just right. The only negative thing about it is there's really too much egg. I doubled the recipe, so next time I think I'll just leave out one of the whole eggs and see how much difference that makes. I followed the recommendations of several other reviewers and thickened the soup before adding the eggs, which made the eggs cook into the nice ribbons like you see in restaurant soup. We'll definitely have this again!
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Easy Garlic Green Beans

Reviewed: Oct. 4, 2012
These were okay, but seemed to be missing a major flavor. After I added the juice and zest of one lemon, they were fantastic! As-written, they were only a three-star dish, though. We'll definitely have these again, but with the addition of lemon.
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al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

Reviewed: Oct. 1, 2012
This was excellent! I couldn't find the Roasted Red Pepper and Asiago sausage, so I used the Sundried Tomato flavor. I also had to substitute dried parsley (approximately 2 teaspoons) for the fresh flat-leaf parsley. My entire family loved this and we all wished there had been enough for seconds. I did only use two links of the sausage and I think any more would have been too much. We'll definitely have this again in the very near future.
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Photo by Keri

Italian Chicken Sausage Stuffed Portabellas

Reviewed: Sep. 21, 2012
This was fantastic! My store didn't have the Italian sausage available, so I used the Roasted Garlic flavor, which went very nicely with the flavor of the cream cheese. I'm not familiar with preparing portabello mushrooms and I wasn't sure if the "gills" should be removed, but I went ahead and did so. Like a few others, I chopped up the stems and sauteed them with a small diced onion and the sausage. My whole family really liked this, except my 16-year-old doesn't care for mushrooms, so she just ate the filling. I'd like to try this again, using baby bellas so they're appy-sized.
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Easy Weeknight Bacon Mac 'n Cheese

Reviewed: Sep. 17, 2012
My family enjoyed this somewhat, but we all thought it was a little plain, even with a few modifications. I increased the garlic to a full teaspoon and added 1/4 teaspoon of salt and fresh cracked black pepper to the sauce. I didn't have bacon, so I substituted a can of Spam(r) with Bacon, diced and fried until it was crispy. We all agreed the Spam(r) gave the dish much more flavor than bacon would have. I've never seen American cheese in a loaf form, so I used Velveeta(r) and we really liked the creaminess that added. I had to improvise with the bread crumbs, because I couldn't find Italian style panko in any of the four stores I where I looked for that product. I combined plain panko with Italian seasoning. I also added 2 Tablespoons of melted butter to the panko and put the dish back in the oven for about 5 minutes after adding the crumbs. I left out the optional red bell pepper, because I didn't have any on hand, but I think I'll add it in next time. I'll probably sautee it with some diced onion until it's tender-crisp. I'm not sure I'd call this an easy weeknight dish and the "Ready In" time is way off. Prep time should include the amount of time it takes to boil the water and cook the pasta, which is at least 20 minutes. It took approximately an hour start-to-finish for me to prepare and serve this dish. I'll probably consider making it again, but I'll add more seasonings next time, including perhaps some red pepper flakes or cayenne pepper.
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Photo by Keri

Creamy Lemon Chicken

Reviewed: Sep. 9, 2012
As-written, this is only a three-star recipe. With my modifications, it would be four stars. The canned sauce is pretty bland and sort of reminded me of extremely watered down cream of chicken soup. Honestly, I expected quite a bit more flavor from a Progresso product. I had to add salt and pepper to the sauce to get any real flavor from it. I didn't measure the lemon juice, but I estimate that I used about 2 Tbs, which was plenty. Any more would have been far too tart. I also did not simmer the chicken in the sauce, as that would have destroyed the beautiful golden crispness obtained by sauteing the chicken. I served this with brown jasmine rice cooked in home made chicken stock and bacon/onion flavored green beans.
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Coffee Jelly

Reviewed: Sep. 9, 2012
Excellent! I didn't have any whipped cream, ice cream, liquid coffee creamer, or chocolate sauce on hand, so I added about 2 Tbs of powdered vanilla flavored coffee creamer to the liquid before filling individual dessert glasses. My husband and I loved it as-is. My two daughters said they liked it, but would have liked it better if it was sweeter. Next time (and there will be MANY "next times"!) I'll pour out servings for my husband and myself, then add a little more sugar to the girls' servings. Can't wait to try it topped with whipped cream!
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Photo by Keri

Hanukkah Star Challah

Reviewed: Aug. 5, 2012
I love making Challah in different shapes and different styles of braids, so of course this recipe caught my eye. I never realized how easy it is to form a Star of David! This dough was relatively easy to work with, but I think it needs a little more yeast, perhaps an extra 1/2 teaspoon, as the dough didn't rise as well as I thought it should and the bread was a little heavy. That didn't stop us from devouring the entire thing as soon as it was cool enough to eat, though! Thanks for an awesome new way to shape Challah bread.
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Sturdy Whipped Cream Frosting

Reviewed: Jul. 20, 2012
I'm not sure how I feel about this frosting. The flavor is good, but no matter how soft my cream cheese was (I made two batches), I couldn't get it to completely incorporate into the rest of the ingredients. Also, the white sugar made it rather grainy. The flavor was great, but I think the name "Whipped Cream Frosting" is a little deceiving. This is more of a whipped cream CHEESE frosting, so you really must like the flavor of cream cheese frosting in order to enjoy this. I will probably use this recipe again, but only as a filling instead of for icing cakes.
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Photo by Keri

Iced Tea I

Reviewed: Jul. 2, 2012
I've been making tea this way for years and it's still my favorite way, even if I make a whole gallon at a time. I have simple syrup and other various sweeteners on hand so people can sweeten their individual glasses to their own taste.
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Best BBQ Rub in Texas

Reviewed: Jul. 2, 2012
UPDATE - AUGUST 8, 2012: I've now used this rub on chicken a couple times and the flavor is amazing! I'm leaving my rating at four stars because it would still be too salty if I had used garlic salt instead of granulated garlic, but I'll be keeping a batch of this in my spice cabinet at all times from now on! **** July 2, 2012: This was a pretty good rub, but I'm glad I didn't have garlic salt available and used granulated garlic instead or it would have been way too salty. I cut the recipe down to 15 servings and weighed out 4 ounces of seasoned salt on my digital kitchen scale. I used this rub on a pork loin roast and the flavor was really good. I can't wait to try it on some baby back ribs!
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Whole Egg Mayonnaise

Reviewed: Jun. 21, 2012
I have always wanted to try making mayonnaise, so when I saw this recipe, I decided to give it a whirl (no pun intended). I cut the recipe in half and used white wine vinegar, because I am out of distilled white vinegar. Based on several reviews, I used a dollop of dijon mustard in place of the dry mustard powder. I put all the ingredients in the clear plastic mixing/measuring cup that came with my immersion blender, immersed the blade all the way to the bottom, and let 'er rip. Emulsification started almost immediately and the entire amount was emulsified and thickened in less than a minute. My daughter kept trying to get me to tell her what I was making, but I made her wait until she tasted it. She got a big grin on her face and said "YOU MADE MAYONNAISE!!" The flavor was really good, but I think I put too much mustard in, so next time I'll use less. I love the idea of being able to whip up fresh mayonnaise as I need it and not have all the chemicals and preservatives the store-bought stuff has, plus save money! I don't think I'll ever buy store-bought mayonnaise again.
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Photo by Keri

Mom's Baked Egg Muffins

Reviewed: May 27, 2012
These were pretty good with a couple modifications. I left out the maple syrup because we don't care for it and I also omitted the cream. The recipe really doesn't need it, so why add the extra fat and calories to a dish that already has quite a bit of both? My bread took quite almost twice as long to crisp up as the recipe states but that could be because I used homemade bread rather than store-bought. I did find that a full slice of bacon was far too much for each individual cup. Half a slice was plenty. We'll definitely have these again sometime, probably for a brunch or buffet type meal.
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Fruity Fun Skewers

Reviewed: May 27, 2012
Cute idea. I used cantaloupe, strawberries, and white peaches.
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Shoyu Chicken

Reviewed: May 23, 2012
We really enjoyed this. We don't care for chicken thighs very much, so I used boneless, skinless chicken breasts instead. Because some of the reviewers mentioned that this was pretty spicy, I omitted the red pepper flakes and reduced the amount of black pepper. I did add about 1/4 teaspoon of cayenne pepper for a little heat. I also didn't have any fresh ginger root, so I used about a teaspoon of ground ginger. With these modified measurements, the flavor was fantastic without the heat being overpowering. I also want to try this marinade on salmon sometime!
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Photo by Keri

Beefy Spanish Rice

Reviewed: May 21, 2012
We really liked this! I used ground turkey instead of ground beef, so I added about a teaspoon of beef flavored Better than Bouillon to get that beefy flavor. I was out of bell peppers, so I had to omit those, but I can't wait to try this again with the peppers added. I imagine it would taste exactly like a deconstructed stuffed bell pepper. I also added about a teaspoon of ground cumin, just because I thought it would be good in there. We will absolutely be having this dish again and again.
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Photo by Keri

Real Sopapillas

Reviewed: May 21, 2012
I've never had sopapillas before, so I don't know what the flavor or texture is supposed to be like, but these were really good! They puffed up beautifully and cooked just perfect. I decided to serve them plain as an accompaniment to Beefy Spanish Rice by Donna L. My daughters thought it was great to bite open the ends of these and fill them up with the rice and meat mixture. I can't wait to try them with honey!
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Garlic Chicken Sausage and Summer Vegetable Saute

Reviewed: Apr. 29, 2012
We all really enjoyed the sausage and vegetable mixture. My daughter didn't care for the polenta, but my husband and I liked it. We did think it could have used a light sprinkling of salt. Instead of microwaving the polenta, I browned both sides on the electric griddle. My husband said "This is AWESOME! I give it nine stars!" (he knows we are only able to give recipes five stars LOL! I made one change - I used the sun dried tomato flavor sausage to match the flavor of the polenta. Definitely a keeper!
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Roasted Garlic Chicken Sausage Caesar Salad

Reviewed: Apr. 29, 2012
This was excellent! I cut the sausage into smaller pieces so there would be more of that crispy brown goodness. Also, the cherry tomatoes at the grocery store were looking pretty sad, so I got two salad tomatoes instead. I seeded and chopped them, then added to the salad. I used caesar dressing with bacon. The only thing that would have made this better is croutons, which I will add next time I make this.
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