Keri Recipe Reviews (Pg. 5) - Allrecipes.com (13785880)

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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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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Reviewed: May 27, 2011
This was really good! Even my daughter, who usually only eats zucchini if it's deep fried and dipped in ranch dressing or baked into sweet bread, loved this. I didn't have stewed tomatoes, so I used petite diced tomatoes instead and I subbed queso cotija instead of cheddar cheese because that's what I had on hand. This dish is going into our regular rotation during zucchini season!
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Sangria a la Las Vegas Round Up 2011

Reviewed: May 26, 2011
Sangria and I had a very bad break-up in my early adulthood, so I approached this with caution. I only had a taste of it at the Round Up, but what I had was delicious! I'll definitely be making this in the comfort of my own home, where I can better monitor my intake and subsequent actions :-)
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: May 11, 2011
This is the chocolate chip cookie recipe my family has used for as long as I can remember. We make a couple small changes to ensure nice, puffy, chewy cookies: First, we reduce the amount of fat by 25% (so, instead of 1 cup, we use 3/4 cup). Second, we use half shortening and half butter (6 Tbs of butter and 6 Tbs of shortening). I usually omit the nuts, but that's only because I rarely have them on hand.
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Onion Bake

Reviewed: May 3, 2011
This was just okay as-is. Because of the description, I was expecting more of a French onion soup flavor, but didn't really remind me of French onion soup at all. I agree with other reviewers that this recipe calls for WAY too much butter. I only used a total of two sticks of butter (one cup) for frying the onions and dipping the bread. Any more would have made the dish extremely soupy, as it was already pretty juicy anyway. It is also impossible to cook six onions in a "small pan" as the directions state. I used my largest skillet (12-inch) and still had to cook them in two batches. Like another reviewer, I cooked the onions much longer than 10-15 minutes...more like 20-25 minutes. I used a French baguette and we loved the fact that the crustiness of this bread allowed it to stay a little crunchy rather than getting soggy from the soup mixture. I did substitute Swiss cheese instead of the mozzarella as suggested, thinking that would make it more like French onion soup. I also salted the onions a bit as they cooked to help draw out the juices. Even so, the onions with the soup/milk mixture were still a little bit bland. This recipe definitely has potential, so I'll try it again, but I think I'll use cream of celery soup and beef consomme instead of the cream of chicken soup and milk to give it more of a French onion soup flavor. I also think I'll cut the baguette into croutons and toast them before using them to top the casserole.
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The Best Sweet and Sour Meatballs

Reviewed: Apr. 28, 2011
These were really good, with a couple modifications based on recommendations from other reviewers. I'm only giving the recipe four stars because, as-written, the meatballs would be bland and the sauce would be far too sweet. I doubled the sauce (won't do that next time...made WAY too much), but only used 1-1/2 cups of brown sugar. Even then it was a tiny bit too sweet for me, but my fiance and daughter loved it. I also used corn starch instead of flour to thicken the sauce, which gave it a beautiful clear, shiny appearance instead of making it cloudy like gravy. I used ground turkey instead of beef because I always sub turkey instead of beef in ground meat recipes. I only had Italian bread crumbs on hand, but I think the seasoning in them just made things better. I did add a little salt and pepper to the meatball mixture as well. I served these over brown jasmine rice that had been cooked in chicken broth along with sesame soy ginger broccoli. My fiance, who moved in with me a few months ago and truly enjoys my cooking, said this was the best meal I've served him yet!
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Photo by Keri

Pull-Apart Easter Blossom Bread

Reviewed: Apr. 26, 2011
Beautiful AND delicious! What more could you ask for in a holiday treat? I didn't have a fresh lemon, so I couldn't include the lemon zest in the bread dough, but it was still fantastic. I can't wait to try this using a sweetened cream cheese filling in place of the fruit spread. Thanks, Sarah-May, for a fantastic treat!
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6 users found this review helpful
Photo by Keri

Pull-apart Easter Blossom Bread

Reviewed: Apr. 24, 2011
Beautiful AND delicious! What more could you ask for in a holiday treat? I didn't have a fresh lemon, so I couldn't include the lemon zest in the bread dough, but it was still fantastic. I can't wait to try this using a sweetened cream cheese filling in place of the fruit spread. Thanks, Sarah-May, for a fantastic treat!
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Photo by Keri

Wedding Cake

Reviewed: Apr. 11, 2011
I am making my friend's wedding cake in a couple months and was looking for the perfect recipe so I could avoid using boxed mixes. I cut this recipe down to 6 servings so I could just give it a try and provide her with some samples to taste (I used two whole eggs, though). I was a little concerned about the small amount of baking soda and baking powder, but it baked up beautifully. I made mini cupcakes and got 20 of them out of 1/4 of the recipe. I baked them for 20 minutes, but I think 18 minutes would have been better. The texture and flavor are perfect and pair very nicely with the bride's choices of fillings and icing. I'd like to experiment with this recipe, substituting a little cocoa for part of the flour to see if I can get a decent chocolate cake, too. Thanks for a really great recipe! ****UPDATE**** My friend and her new husband loved the cake! Several wedding guests also complimented me on the cake (flavor, texture, etc) and one lady even asked if she could put in an order for her birthday cake...in December! Thanks again for helping me give my friend the gift of a perfect wedding cake!
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Tomato Bread

Reviewed: Apr. 11, 2011
Excellent bread! I only had V-8 on hand, so I used that in place of the tomato juice and I'll definitely do that in the future. The flavor of the bread is fantastic...so good you don't even need to add butter. I make this bread to take to my church's soup and bread supper and heard so many people commenting on how good it was. Next time I make it, I plan to use some of it for an Italian style grilled cheese sandwich (mozzarella cheese on the inside and garlic butter on the outside instead of just plain butter).
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Dill Sauce

Reviewed: Apr. 11, 2011
I made this to serve over "Spicy Tuna Fish Cakes" from here at AllRecipes. I found the flavor to be a little too strong on the sour cream side, so I added a couple Tbs of mayonnaise and a little kosher salt. I didn't have any fresh dill, so I used dried dill and let the mixture sit in the fridge for about 45 minutes so the dill could rehydrate and the flavors could marry. I think next time I'll also add a bit of zest from the lemon in addition to the juice. I'm anxious to try this sauce on salmon!
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Spicy Tuna Fish Cakes

Reviewed: Apr. 11, 2011
We liked the flavor of these, but didn't really care for the texture. I followed Raquel's advice and added dill and hot sauce to the mixture and that really made the flavor of these fantastic. Also, I discovered I was out of Dijon mustard, so I used stone-ground horseradish mustard instead. In addition to the small amount of bread crumbs inside the patties, I breaded the outside with bread crumbs to help get a crispy coating on the patties. I had a bit of a problem with the cakes falling apart when I tried to flip them and the finished product was a little mushy. I definitely want to try these again, adding a little "something" to help with the texture. I served these with "Dill Sauce" from here on AllRecipes, buttered green peas, and "Tomato Bread", also from here on AllRecipes.
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Photo by Keri

Amazing Asparagus

Reviewed: Apr. 5, 2011
This was pretty good, but it needs "something" to really take it over the top. I used fresh asparagus and frozen peas to avoid them becoming complete mush during the baking process and this worked perfectly. I also subbed cream of celery soup instead of cream of mushroom, because we don't care for the flavor of canned C.O.M. soup. I think some sauteed garlic and onion layered directly on top of the asparagus would have been a big improvement, as well as perhaps a pinch of red pepper flakes. We really enjoyed the crunch added by the water chestnuts and the crunchy, buttery, cheesy bread pieces on top were fantastic. I followed a couple other reviewers' suggestions and cut the asparagus into 2-inch pieces and cut the bread into 1x2-inch strips to make it easier to scoop everything out onto our plates. I'm sure we'll have this again, with the addition of some onion and garlic and possibly using cream of chicken soup next time. Thanks for sharing!
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Sweet Vanilla Cupcakes

Reviewed: Apr. 4, 2011
OMGosh! I made cupcakes from scratch!! I have NEVER had a from-scratch cake recipe turn out for me before...ever! I have to admit, I was a little skeptical about these when I was mixing up the batter. It looked odd at first and was much thicker than any cake batter I've ever made before...more like a muffin batter, really, but they baked up beautifully. I cut the recipe in half, but still used a full teaspoon of vanilla because I only had imitation vanilla extract. I made mini cupcakes and got 24 of them. Next time I'll fill the cups fuller, because they don't rise as high as other cupcakes, so most of mine were just below or right at the level of the top of the paper liner. I'm not a fan of white/vanilla cake usually, but I ate three of these little gems before they were even cool enough to frost! Thanks, Marianne, for a delicious cupcake recipe and for helping me finally achieve from-scratch cake success!
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