Keri Recipe Reviews (Pg. 6) - Allrecipes.com (13785880)

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Lepp's Marathon of Love

Reviewed: Mar. 22, 2011
This is seriously the BEST recipe I have ever tried and I will continue to use it on a daily basis. The Lepps are truly an amazing couple and an example to all of us of how this recipe can be incorporated into our everyday lives as well as crisis situations. Thank you, redneck gramma, for sharing a wonderful recipe that is sure to be a daily staple for many AR members!
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6 users found this review helpful

Rosemary Turkey Meatloaf

Reviewed: Mar. 17, 2011
This was an excellent meatloaf. I loved the moistness provided by the bread crumbs and milk and the addition of balsamic vinegar was perfect. Unfortunately, I didn't have any fresh rosemary available, so I used dried. Next time I'll definitely make sure to have the fresh stuff, because we didn't get much of a rosemary flavor. The topping was phenomenal! At first, I thought there was way too much topping and I was worried the sugar in it was going to burn (I usually top my meatloaf for only the last 15 minutes of baking), but this mixture thickened up beautifully and didn't burn, even around the edges. I can't wait to try this again with fresh rosemary. Thanks, MICKQ, for a great recipe!
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6 users found this review helpful

Garlic Chicken

Reviewed: Feb. 24, 2011
This was pretty good, but I the chicken really should have gotten a little bit of seasoning before being breaded. Also, it didn't really get nicely browned and crispy, so next time I think I'll use panko bread crumbs instead of regular bread crumbs. I needed a little extra olive oil mixture and breading mixture, but that was probably because I had large pieces of chicken.
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4 users found this review helpful

Savory Grilled Potatoes

Reviewed: Feb. 24, 2011
These were really good! I was out of charcoal for my BBQ, so I cooked these in the oven in a baking dish covered with foil. I doubled the recipe and used a 9 x 13 inch pan, baked at 425 for about 40 minutes. I oiled the pan with a little olive oil and didn't have any problems with the potatoes or onions sticking to the pan. Next time I think I'll take the foil off for the last 10 minutes or so to crisp things up a bit. I can't wait to try these on the grill!
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5 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Feb. 15, 2011
This was excellent! The chicken breasts I had were rather large, so I only used four instead of six. I used a large portobella mushroom and only had one and a half bell peppers, but that turned out to be plenty. The spaghetti sauce I had was Hunt's brand Four Cheese flavor, which went really nicely in this dish. I shredded the chicken into the sauce and served it over brown jasmine rice cooked in chicken broth with a little butter mixed in. We'll be adding this one to our regular rotation for sure!
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6 users found this review helpful

Baked Lentils with Cheese

Reviewed: Feb. 3, 2011
My 14-year-old made this for our supper last night and it was pretty good with the few changes I asked her to make. First, she used chicken broth instead of water (we're not vegetarian, so we weren't worried about maintaining the vegetarian aspect of the dish). She added a can of V8 and 1/4 tsp of cumin. Without these additions, it would have been a bit bland, so I definitely recommend them. The only problem we had was that, even after baking an additional 15-20 minutes, the lentils were still not quite as soft as we like them, so next time we'll pre-soak them before assembling the dish. We served this over chicken flavored Rice-A-Roni, which was perfect.
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11 users found this review helpful

Moroccan Tagine

Reviewed: Jan. 24, 2011
We loved this dish! I had a small pumpkin that needed to be used, so I substituted that instead of the butternut squash and I used chicken broth instead of vegetable broth. The only thing it needed was a little additional salt, but otherwise it was perfect. I cooked it in my slow cooker all day on low and it came out perfect. We'll definitely be adding this to our regular rotation, using whatever kind of orange/yellow squash is available at the time.
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7 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 11, 2011
This was quite good, although I would call it more of a stew than a soup, as there was very little liquid left at the end of the cooking time. I didn't have any ham, so I used two smoked ham hocks instead and they gave the soup a really nice flavor. I did need to add a little salt at the end, but otherwise this did not need any additional seasoning. Like other reviewers, I used a whole 8-ounce can of tomato sauce instead of just 8 teaspoons because I didn't want to waste the rest of the can. Next time I think I'll omit the tomato sauce and add a can of diced tomatoes instead. I served this over steamed white rice, which was great. It would be just as delicious with couscous, brown rice, or quinoa.
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7 users found this review helpful
Photo by Keri

Eggless Chocolate Chip Cookies

Reviewed: Jan. 4, 2011
These cookies are excellent! The only down-side is that they don't stay very chewy after cooling, even though I put them into a Ziploc bag right away. I subbed butter flavor Crisco (I forgot to set butter out to soften), but I don't think that's what caused them to harden because I sub that ingredient in cookies often. Even though they don't stay chewy, the flavor is great and I'm still enjoying them immensely! I wasn't sure about the measurement of chocolate chips (I buy them in bulk), so I guesstimated. Knowing that 6 ounces is approximately 1 cup, I put in 1 cup plus a couple Tbs more. I think I'll try cutting back on the chocolate and adding some walnuts next time! One tip I'd like to offer: These cookies are very delicate when they first come out of the oven, so let them cool on the baking sheet at least 2-3 minutes or more before removing them to a cooling rack. Also, if your oven tends to run hot, watch these closely. Ten minutes was exactly perfect in my oven.
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6 users found this review helpful
Photo by Keri

Sy's Challah

Reviewed: Jan. 1, 2011
This was my first attempt at making challah and it turned out great! I baked a little more than half of the dough in a loaf pan so we could use it for sandwiches and made a smaller braided loaf with the rest. The bread baked up beautifully and has a wonderful texture. The only changes I made were substituting extra virgin olive oil instead of the vegetable oil and I proofed the yeast with only the water and sugar, then added the oil and salt and continued with the recipe as written. This will definitely become one of our regular breads. Thank you!
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7 users found this review helpful

Chicken and Corn Chowder

Reviewed: Dec. 29, 2010
I had some leftover cooked chicken breast that needed to be used, so I picked this recipe. I had to modify it a little based on what I had on hand as well as personal preferences: I used a whole 12-ounce package of bacon, about 2 cups of frozen corn (no creamed corn on hand), a can of cream of celery soup (trying to make up for the creaminess from the missing creamed corn as well as not having bell pepper on hand) and flour instead of corn starch, because I think corn starch gives soups a weird texture. I also added a little extra salt, quite a bit more black pepper, and about 1 tsp of dried dill weed. I'm giving this 5 stars because the resulting soup was fantastic, and I'm sure the recipe as-written (still subbing flour for corn starch, though) would have been just as fantastic.
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6 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Dec. 28, 2010
Okay alfredo sauce. The measurement for the Parmesan cheese really needs to be in cups rather than weight. I had a large container of pre-shredded Parmesan, so I had to guess at how much was needed based on adding a little and tasting, then adding more until it tasted "right". At the end, I added a splash of white wine, which really helped. I probably won't use this as my regular alfredo sauce recipe, but if I'm desperate for alfredo in a hurry, this will work.
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7 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Dec. 18, 2010
Excellent cookies! I have been looking for a soft, moist peanut butter cookie recipe for a long time and this recipe has ended my search. I did substitute butter flavor Crisco instead of the real butter, just because my budget doesn't allow for real butter right now. I made the mistake of using salted peanuts, which made the cookies taste a little "off". I think next time I'll skip the peanut chopping step and just use crunchy peanut butter with an additional spoonful of creamy peanut butter to ensure moistness. I'm sure these will be well-received on my Christmas cookie platters.
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9 users found this review helpful

Fake-Out Crispy Crunchy Peanut-Buttery Treats

Reviewed: Dec. 13, 2010
YUM! These are definitely going on my cookie trays this year! I used Skippy peanut butter, generic Ritz crackers, and semi-sweet chocolate chips. I think I'll use a mixture of milk and semi-sweet for the ones I make for the cookie platters, though. I couldn't get my chocolate thin enough for dipping, so I added about 1/2 Tbs of shortening to it and that worked perfectly. Even though I only used about 2/3 of a bag of chocolate chips (I buy them in bulk and didn't measure), I had a little chocolate left over. I put that in a small Ziploc baggie, snipped the corner off, and drizzled it over the dipped crackers. It made them a little extra fancy looking, which will be so nice on the Christmas cookie platters. Thanks, Sarah Jo, for another great recipe!!
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11 users found this review helpful

Cracked Sugar Cookies I

Reviewed: Dec. 8, 2010
I made these to donate to a cookie drive for single military members who can't make it home for Christmas. While the flavor was fantastic (almost like a butter shortbread cookie) and the appearance was beautiful, I was a little disappointed in the dough and the yield. The dough was rather dry and crumbly, making it difficult to roll into balls. Next time I think I'll use two yolks and one whole egg instead of just three yolks. Also, even though I sized these according to the directions, I only got 2-1/2 dozen out of the recipe. I would have had to make them extremely small to get the 4 dozen the recipe states it should make.
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12 users found this review helpful

St. Louis Toasted Ravioli

Reviewed: Nov. 27, 2010
I've never made toasted ravioli before, but I've eaten plenty of them at restaurants and at the fair. This recipe was so simple and they tasted just like the ones I've spent tons of money on! I completely forgot to sprinkle them with Parmesan cheese after frying, but they still tasted fantastic dipped in Four Cheese spaghetti sauce. I doubled the recipe, but even with 24 large raviolis, we didn't use even close to 16 ounces of spaghetti sauce. I recommend pouring a small amount of sauce into a dipping bowl and refilling it as needed. That way the extra sauce can be saved for another use.
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13 users found this review helpful

Yeast Raised Christmas Waffles

Reviewed: Nov. 27, 2010
Excellent waffles! I got a new Belgian waffle maker at the Black Friday sale yesterday and decided to use this recipe in it first. I was a little concerned about them being too eggy, so I only used three eggs. We really liked the light, airy texture, yet crispy outsides. We ate them with butter and syrup or apple butter, but I can't wait to try them with strawberries and whipped cream! My waffle maker must be a little smaller than the recipe author's, because I got 6-1/2 waffles out of this recipe. The leftovers went into the freezer for a quick breakfast another day!
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14 users found this review helpful

Simple Roasted Chickpea Snack

Reviewed: Nov. 23, 2010
I really, really wanted to love these, but I ended up being less than impressed. Most of the seasonings fell off during roasting and the chickpeas got an almost powdery texture to them instead of getting crunchy. What I ended up with was very dry and tasted only of cumin.
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8 users found this review helpful

OMG Dark Chocolate Brownies

Reviewed: Nov. 23, 2010
The flavor of these was phenomenal, but the texture was a little off. They weren't fudgy, but they weren't cake-like, either. I can't really figure out how to describe them...kind of dense and almost a little dry, but not unpleasantly so. I felt like they definitely needed some kind of topping, so I prepared a box of chocolate pudding according to the pie filling directions and then folded in an 8-ounce container of Extra Creamy Cool Whip (the kind made with real cream) to top them with. They were fantastic that way! I'll definitely make these again using that topping, but I think I'll bake them a few minutes less so they're a little fudgier. Thanks for a yummy recipe, Sarah!
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8 users found this review helpful

Winter Squash Rolls

Reviewed: Nov. 21, 2010
I made these today as a trial run for Thanksgiving, using fresh pumpkin as the squash. They have very good flavor and texture, but I think the number of servings is WAY off. I made 12 rolls as the recipe directed, but they ended up being enormous and, even after 20 minutes of baking, the ones in the middle were still doughy. I'll use this recipe for Thanksgiving, but I'll make the rolls half as large and bake them on my 10 x 15 inch baking sheet instead of in a 9 x 13 inch pan.
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12 users found this review helpful

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