Keri Recipe Reviews (Pg. 3) - Allrecipes.com (13785880)

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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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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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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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Italian Chicken Sausage Risotto

Reviewed: Apr. 19, 2012
This was an excellent first-timers shortcut version of risotto. The sausage gave it an amazing flavor. I did have to substitute regular jasmine rice in place of the arborio rice because that's what I had on hand, so I ended up using 4 cups of chicken broth to get the rice tender. The Parmesan and parsley mentioned in the directions are not included in the ingredient list, so I just added the 1/4 cup of Parmesan to the dish and then sprinkled a little more on each individual serving. I left the parsley out because I didn't have any on hand. All of us went back for second helpings and my husband told me I could make this dish again any time I wanted, which I'm sure will be often!
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Baked Halibut Sitka

Reviewed: Mar. 26, 2012
This recipe is outstanding! I couldn't afford halibut, so I used cod instead. My entire family devoured this and requested that I make it again very soon. I was a little concerned that the sauce would be bland, but it was just right. I'll be watching for halibut to go on sale so we can try the recipe as intended, but until then, this will be in our regular rotation for other types of fish. Thanks for sharing!
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Pork Schnitzel with Dipping Sauce

Reviewed: Mar. 16, 2012
For the most part, we really enjoyed this dish. The dipping sauce wasn't exactly what we were hoping, but it did taste good. I had to add a slurry of about 1 tsp cornstarch with 1 Tbs of water to the sauce to get it to thicken and we all thought it could benefit from a squeeze of lemon juice. The pork was almost perfect as written, except I think next time (and there WILL be a next time!) I will season the pork itself with the salt and pepper instead of adding it to the flour. Additionally, the paprika all sifted down through the panko crumbs, making the last piece of pork end up with the majority of the paprika on it, so next time I'll add the paprika to the flour instead.
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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 29, 2012
These were very easy to mix up and tasted pretty good. Our only complaint was that they had sort of a "dry" taste to them. The cookies themselves weren't dry in texture, but the high fiber content in the cereal makes them taste that way. I used crunchy peanut butter and Hershey's Special Dark chocolate chips. If I make these again, I'll probably add some dried fruit.
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Spicy Rapid Roast Chicken

Reviewed: Feb. 22, 2012
I was very skeptical about trying this roasting method, but I had a whole chicken that HAD to be cooked last night and I definitely didn't have 2+ hours to do it. I was pleasantly surprised with the results! The meat was juicy and extremely tender. I did have the same smoke issue as other reviewers, even though I put water in the bottom of the roasting pan two or three times during the cooking process. It wasn't enough to make me not want to use this method again, though. The only truly negative part about this is that the spices don't have a chance to penetrate the meat, so while the skin is very tasty, the meat is fairly bland. I think I'd like to try marinating the chicken with the dry rub all day, putting some of the spices under the skin and in the cavity, and then using the rapid-roast cooking method to see if that allows the flavors to penetrate better.
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Mascarpone Substitute

Reviewed: Feb. 13, 2012
This worked well as a money-saving substitute for mascarpone in the tiramisu parfaits I made for my church's fundraiser a couple days ago. The mixture still has a cream cheese flavor to it, but it's not overpowering. As my father, who detests cream cheese, said "I could tell there was cream cheese in there, but not enough to make me not like it".
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Ladyfingers

Reviewed: Feb. 13, 2012
I needed ladyfingers for 60 individual servings of tiramisu for a church youth group fundraiser. Store-bought ladyfingers are SO expensive, so I gave this recipe a try. The flavor of these is phenomenal and the texture is light and spongy, just like ladyfingers should be. The only problem I had with the recipe was that mine barely puffed up at all and they spread quite a bit. Since I had piped them into circles just a bit smaller than I needed for them to fit in the parfait cups I was using, the spreading caused a bit of an issue with the cakes fitting into the cups. I was able to squish them down in and the presentation still looked nice, but it made the assembly of the desserts take a bit longer than planned. I'd like to try this recipe again, perhaps increasing the baking powder a bit and also chilling the batter before piping it onto the baking sheet. The only other issue I had was that the cakes stuck badly to my Silpat mats, so next time I'll definitely use parchment paper instead like the directions say to do. I used these with the custard/mascarpone mixture from Tiramisu II here at AllRecipes (using Mascarpone Substitute instead of real mascarpone to save even more money).
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Tiramisu II

Reviewed: Feb. 13, 2012
I used this recipe, modified for individual tiramisu parfaits I made for my church youth group's Valentine's dinner fundraiser a couple days ago. We couldn't afford mascarpone, so I used the Mascarpone Substitute found here at AllRecipes instead. I also used the Ladyfingers recipe by Roxanne instead of buying store-bought ladyfingers. Since I was making these for a church function and also because children would be eating them, I omitted the rum. I used double-strength Kahlua flavored coffee, so the desserts still had that liqueur flavor to them. The custard is so simple to make, as long as you watch it carefully, stir it constantly as it's cooking, and take it off the heat as soon as it starts to smell "custardy", if that makes sense. I topped each parfait with a hand-piped chocolate heart and a sprinkling of red sugar crystals. Everyone raved about their desserts! In fact, one girl asked her tiramisu to be her Valentine :)
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Parsley Butter Seasoned Chicken

Reviewed: Feb. 6, 2012
Overall, my family wasn't really impressed with this recipe. The only changes I made were to use leg quarters that I separated into drumsticks and thighs and I browned the chicken in a skillet and finished it off in the oven (375 degrees F for about 30 minutes) because we were out of charcoal for our grill. I don't think cooking this on the grill would have improved our impression of the recipe, though. My fiancee and my daughters felt the bread crumb mixture under the skin was "weird" and I thought the chicken was lacking in flavor. We all agreed it was rather greasy as well, even though I used a rack in my roasting pan to allow the grease to drain away. The recipe doesn't specify what kind of curry powder to use, so perhaps using a hot curry powder would have made a big difference in the flavor department. I may try this again, but if I do, I'll try using bone-in, skin-on chicken breasts instead of legs, I'll omit the bread crumbs, and I'll use spicy curry powder.
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Slow Cooker Calico Bean Soup

Reviewed: Jan. 30, 2012
We really enjoyed this soup and will definitely make it again. I used two smoked turkey legs instead of the beef bone and, based on another reviewer's comments about the wine being overpowering, I reduced the red wine measurement to 3/4 cup, which was perfect. The cooking time of 3 to 4 hours is nowhere near long enough, though. I cooked this on low for 10 hours and the beans were just right, except the skins were a bit tough. Next time I think I'll hold off on adding the salt until about an hour before serving, since adding salt too early when cooking beans can cause the skins to be tough (I totally forgot about this until after I'd already put the salt in).
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Busy Mom's Spaghetti Bolognese

Reviewed: Jan. 24, 2012
I've never had Bolognese before, so I'm not sure how the flavor of this compares to other recipes; however, we really enjoyed it. The carrots add a nice touch of sweetness while not being over powering. The only problem I had with this was the dryness. I ended up adding approximately 2 cups more water by the time the sauce was done (I simmered it in my slow cooker for approximately 4 hours on low). I think this would benefit from a can of diced tomatoes with their juices, so next time I'll try that addition.
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Easy Turkey Chili

Reviewed: Jan. 11, 2012
Excellent chili! I've been looking for a chili recipe that we liked so I could stop using the seasoning packets from the store (the MSG in the packets gives me headaches) and this is it! It has great flavor and just enough bite without being too spicy for family members who don't like super spicy foods. In fact, my fiancee had taken out the Tapatio to put in his bowl, but ended up not even needing it. I didn't have any refried beans, so I substituted a can of pinto beans in a seasoned sauce (called chili beans). Other than that, I followed the recipe exactly. This will definitely be our go-to chili recipe from now on.
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Ranch Dressing II

Reviewed: Jan. 6, 2012
I made buffalo pulled chicken sandwiches for dinner one night and was looking for a ranch dressing that came as close as possible to the Hidden Valley Ranch packets that you mix up at home to serve with them. This one is almost spot-on! The whole family agreed that there is a little too much onion with the chives and the onion powder both, so I'll cut back on that next time. Also, it was a little too salty, which really surprised me with only 1/8 tsp of salt in the recipe. I really think the added salt could be left out and whatever salt is in the mayonnaise will be enough. I wanted a little bit thinner dressing, so I substituted buttermilk instead of the sour cream and was very pleased with the results. I highly recommend using buttermilk instead of sour cream if you're using this as a salad dressing. It makes flavor fantastic and consistency perfect.
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