Keri Recipe Reviews (Pg. 4) - Allrecipes.com (13785880)

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Campfire Banana Splits

Reviewed: Sep. 26, 2011
Oh my gosh, these are SO good! I was a little turned off by the idea of eating a hot banana, but we had hot coals after grilling some corn and it seemed a shame to waste them. I threw these together and my fiancee grilled them for about 10 minutes. All four of us loved them! I had to use marshmallow creme and nonpariels instead of mini marshmallows and chocolate chips, because that's what I had on hand. It worked well and I think I liked them better with the marshmallow creme than I would have with mini marshmallows (I'm not fond of the texture of marshmallows, but the creme is okay). Can't wait to make these as a treat for my nieces and nephews next time they come to visit!
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Buttercream Icing

Reviewed: Sep. 23, 2011
I normally use an all-shortening buttercream recipe so I can get it truly white, but I wanted to try Wilton's "Frozen Buttercream Transfer" technique, which requires the buttercream to be at least half butter so it will freeze properly. I was very happy with the texture and flavor of this buttercream and it worked perfectly for the transfer. I'll definitely keep this one in my recipe box for whenever I need to make the frozen transfers.
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Marshmallow Fondant

Reviewed: Sep. 22, 2011
This stuff is fantastic! I only had one experience many years ago with fondant (the traditional kind) and it was a disaster!! Since then, I have stayed as far away from the stuff as I could. Recently people have been talking on the Buzz about how great marshmallow fondant is, so I decided to give it a try. I had an order for a cake with Tweety Bird on it, so I used this fondant to make the Tweety out of. The fondant came together beautifully, colored very nicely, and rolled out incredibly easily. The only problem I had was that it stuck to the waxed paper I rolled it out on, but I'm sure that's just because I didn't dust the surface with enough powdered sugar before rolling it out. I was able to flip the shape over and carefully peel the waxed paper off. I've never been so successful making a character cake without using a shaped pan! This fondant will have a permanent place in my baking repertoire!
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Cream Cheese Frosting II

Reviewed: Sep. 8, 2011
I'm glad I tasted this frosting before putting it on the cakes. The amount of cream cheese is WAY too much. I doubled the rest of the ingredients, using 2 packages of cream cheese, 1 cup of butter, 4 cups of powdered sugar, and 2 tsp of vanilla, and then the frosting tasted perfect. This frosting colored very nicely with Wilton's gel icing colors for writing on the cakes. I did need to thicken it a bit to be able to pipe a shell border, but even with the extra-extra powdered sugar, the flavor was still nicely tangy. I'll definitely use this recipe again, reducing the cream cheese amount by half.
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Scalloped Taters

Reviewed: Sep. 6, 2011
I made this to take to my fiance's annual Labor Day weekend family gathering at their cabin in the mountains. I doubled the recipe and it fit perfectly in my five-quart crock pot, so I think a smaller crock pot could be successfully used for the recipe as-written. I omitted the topping, because we don't care for cornflake toppings on savory dishes and I didn't have enough Panko bread crumbs to use instead. I will definitely include the topping next time, using Panko crumbs. Based on a couple reviews saying this was too buttery, I also cut the amount of butter in half and I'm glad I did that, because it would have been way too greasy with the full amount of butter. Overall, we enjoyed this dish, but it was a bit bland. I'm thinking fresh onions instead of dried minced onion and perhaps some fresh garlic as well as a little cayenne pepper or red pepper flakes would really help the flavor a lot.
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Homemade Maple Syrup

Reviewed: Aug. 25, 2011
My kids used the last of the pancake syrup without telling me. I knew I had this recipe saved, so I gave it a try and it was fantastic! I don't care for maple, so I used vanilla and rum extracts, about 2 tsp of each. The flavor was phenomenal and I love the fact that there's no corn syrup in this. No more store-bought pancake syrup in this house!
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Uncooked Banana Pudding

Reviewed: Aug. 11, 2011
We really liked this banana pudding recipe. I didn't use anywhere near the amount of Nilla Wafers the recipe calls for and I really don't see how you could use an entire 16-ounce box and not have there be way too much cookie in the dessert. I used about 2/3 of a 12-ounce box and it ended up being perfect. I finished with a layer of pudding mixture with Nilla Wafers sticking partway out of the top around the edge of the dish and then crumbled up about 6 more Nilla Wafers on top. I really liked the slight tanginess the sour cream gives to this dessert. Other recipes that call for sweetened condensed milk are just way too sweet. I'll definitely make this one over and over. Thanks for sharing, LeAnne!
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Funky Frito Fruckies

Reviewed: Aug. 9, 2011
We had a cookout at work and one of the supervisors brought in a giant box of 1-ounce bags of chips. Nobody wanted the Fritos, so I took all of them home with this recipe in mind. I only had eight 1-ounce bags, so I was a little short on the required amount, but I went ahead with the recipe as written otherwise, using a 9 x 13 inch pan. As some other reviewers mentioned doing, I crushed the Fritos slightly before putting them into the pan. The salty and sweet flavors of this dessert go really well together and the peanut butter in the sugar/corn syrup mixture keeps it from being so sweet your fillings hurt. I did feel that the 2-1/2 ounces of Fritos I was short on were really needed, because the peanut butter layer was a bit thick compared to the amount of Fritos, so next time I'll be sure to have the full amount the recipe calls for. I didn't use chocolate bars, because 11 of them would have cost me almost $10! Instead, I used a 12-ounce bag of chocolate chips. We all agreed that the semi-sweet chocolate chips were perfect and that milk chocolate would have been too sweet.
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Roasted Balsamic Cauliflower

Reviewed: Aug. 9, 2011
This was fantastic! I used broccoflower instead of plain cauliflower, because that's what I had on hand. Since my head of broccoflower was rather large, I used 3 Tbs each of olive oil and balsamic vinegar and almost a full teaspoon of kosher salt. I have the minced garlic in a jar, so I just plopped some of it into the bowl without measuring. I'm sure I used more than three cloves' worth, but we really like garlic! Twenty minutes was the perfect amount of time to roast this. The broccoflower was tender, but still had a bit of a snap to it. This went perfectly with my pot roast and salt and herb crusted roasted baby potatoes.
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12 users found this review helpful

Cheesy Bacon and Mushroom Baked Macaroni

Reviewed: Jul. 29, 2011
I made this for the "Why Doesn't Anyone Make My Recipe?" game that was organized over at The Buzz. Most of us enjoyed this very much. The only person in my family who didn't care for it was my younger daughter, but she doesn't really like pasta very much, so I didn't expect her to be thrilled with it. The only things I did differently were to use a whole 12-ounce package of bacon (the more the merrier when it comes to bacon, I always say LOL!) and I used a Mexican four-cheese blend, because that's what I had on hand. I ate two big servings myself and my fiance ate his serving plus finished off my younger daughter's leftovers. We were commenting about how delicious this was and thinking perhaps we'd like to add some garlic and green chiles next time (and there WILL be a next time!). Thanks, KellyAnn, for a great recipe!
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Nopalitos Con Papas

Reviewed: Jul. 19, 2011
I had half a 30-ounce jar of nopalitos leftover from pollo con nopales (a friend's recipe), so I decided to give this a try. It's excellent! I was worried it would be a bit bland, but with the optional jalapeno and salt to taste, it's perfect. The flavor of the potatoes meshes well with the nopalitos and tomato. Thanks for a great recipe!
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5 users found this review helpful

Fried Green Tomatoes

Reviewed: Jul. 12, 2011
Delicious! Like other reviewers have said, the coating stays on the tomatoes very well, with only a small amount lost in frying. To prevent the butter from burning, I used about 4 Tbs of butter and 4 Tbs of olive oil. The only thing I disliked about these is that the finished product was a little bland, so we sprinkled them with a little salt. Next time, though, I think I'm going to use Old Bay instead to really give them a kick. I served these as a side dish with chicken fried chicken along with JP's Big Daddy Biscuits from here at AllRecipes and country gravy.
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Too Much Chocolate Cake

Reviewed: Jul. 11, 2011
My family had mixed reviews on this one. My father, who loves chocolate cake, didn't care for it at all. He kept saying he was tasting "something" in it he didn't like, but he couldn't really describe what it was. I'm wondering if he was tasting the "chemical" taste other reviewers have mentioned. My mother and I enjoyed the cake, especially the fact that it doesn't need any frosting at all with the chocolate chips in it, but I was a little turned off by the texture. Like one of the lower star-rating reviewers said, it was almost rubbery. My daughter and fiance thought it was just okay, but they prefer other cakes I've made. I think I'll stick with our previous favorites and keep looking for a really good chocolate bundt cake recipe.
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Braised Balsamic Chicken

Reviewed: Jul. 7, 2011
You definitely need to be a fan of balsamic vinegar to like this recipe. We are, so we liked this quite a lot. I used only four chicken breasts, but left the sauce ingredient measurements the same so there would be extra sauce to serve over rice. I felt that the sauce needed a little something extra, so I followed the recommendation of a member on The Buzz and added some minced garlic and a couple Tbs of cream cheese. I also added a bit of kosher salt. The resulting sauce was fantastic over brown jasmine rice cooked in chicken broth.
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Tzatziki Sauce I

Reviewed: Jun. 30, 2011
Excellent tzatziki sauce. I like the fact that it doesn't call for cucumber. I know traditional tzatziki has cucumbers in it, but this one tastes almost identical to the sauce on the gyros I get at my favorite Mediterranean restaurant. It was a little too lemony, but that was probably my fault, because I just squeezed the lemon juice into the bowl without measuring. I used Greek yogurt, so I didn't have a problem with the sauce being too thin. I served this with Middle Eastern Turkey Dogs on pita bread with shredded romaine and sliced tomatoes.
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Middle Eastern Turkey Dogs

Reviewed: Jun. 30, 2011
Wow, wow, WOW! I was looking for something a little different to do with my ground turkey last night for dinner and decided to try this recipe. I was a little leary of it, because I'm extremely new to the idea of using cinnamon in main dishes instead of just in baked goods, so I was concerned by a couple reviews saying the cinnamon was overpowering. After talking with a couple people on The Buzz, I decided to go for it and make the recipe as-written, except I shaped the meat differently. I copied the idea of the reviewer who flattened the meat and just fried it (no baking needed, since the flat patties cooked completely through in the frying pan). I served it on pita bread with Tzatziki Sauce I from here at AllRecipes, shredded romaine lettuce, and sliced fresh tomatoes from our garden. My daughter, my fiance, and I all agree this recipe is a definite keeper and will absolutely be part of our regular rotation from now on!
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Slow Cooker Risotto

Reviewed: Jun. 15, 2011
Excellent flavor! I ended up needing to use a full four cups of chicken broth and even then my rice had little crunchy bits running through it. I think this might have been because I tried cooking it in too small of a crock pot (I used my 2-quart model). I'll use the larger 4-quart model next time to give the steam more room to circulate around the rice and the rice more room to expand. I served this with French cut green beans and Chicken Picatta II from here at AR, doubling the sauce ingredients and spooning some of the sauce over the risotto. It made for an excellent meal!
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Chicken Piccata II

Reviewed: Jun. 15, 2011
The flavor of this chicken was phenomenal, but we were a little turned off by the way the coating on the chicken got soggy by simmering in the sauce. My daughter and fiance have asked me to make this again, but we all agree that the chicken should be browned in the butter and then set aside and kept warm while the sauce is prepared, then briefly dipped in the sauce and served with extra sauce on the side or drizzled on top. The only changes I made to this were to add about 1/2 cup of white wine to the sauce (I doubled the sauce so we'd have enough to put over our rice) and I added the zest from the lemon to the sauce as well. I also added just a touch of salt to the seasoned flour before breading the chicken. I served this with French cut green beans and Slow Cooker Risotto (a personal recipe from an AR member).
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Creamy Twice-Baked Potatoes

Reviewed: Jun. 7, 2011
These were really good, but they seemed to be missing "something". I think they would benefit from a little bit of bacon and green onion mixed into the filling. The cream cheese was a nice change from the normal sour cream and cheddar cheese mixture I usually use. I made them as-written, except I tripled the recipe and only used 8 ounces of cream cheese instead of 9 ounces. Also, prior to baking the potatoes, I rubbed them with olive oil and kosher salt to give the skins a little extra flavor. We enjoyed these alongside Rosemary Ranch Chicken Kabobs (from this site) and ice-cold watermelon.
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Banana Banana Bread

Reviewed: Jun. 6, 2011
Very good banana bread, but I did feel it needed some cinnamon and vanilla. I doubled the recipe and was about a cup short on bananas, so I added a cup of homemade cinnamon applesauce. I also added about a tablespoon of imitation vanilla extract (didn't have any pure extract on hand). This bread turns out super moist and very flavorful with the addition of the cinnamon and vanilla. It's even better after letting it sit for a day or two so the flavors can develop. Be prepared, though. It takes a LOT of bananas (I had eight bananas and was still about four bananas short when doubling the recipe).
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Displaying results 61-80 (of 320) reviews
 
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