Keri Recipe Reviews (Pg. 7) - Allrecipes.com (13785880)

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Spaghetti Sauce III

Reviewed: Nov. 20, 2010
As the daughter of a 100% Italian father, I am ashamed to admit that I have never been able to make spaghetti sauce from scratch. Thanks to you, Angie, that has now changed! I doubled the recipe except for the meat and used ground turkey instead of beef. I didn't have stewed tomatoes on hand, so I used petite diced tomatoes instead. I also used fresh crimini mushrooms, which I sauteed until they were soft, instead of the canned mushrooms. I added about 1 Tbs of salt for flavor (remember, I doubled the recipe) and about 1 tsp of white sugar to cut the acidity of the tomatoes. The result was perfection! I'm only giving this four stars because it really did need the addition of the salt and sugar.
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6 users found this review helpful

Fish Tacos

Reviewed: Nov. 16, 2010
Wow! These are excellent tacos!! I made these with red snapper instead of cod and I think any firm fish would work well. I had to make a couple changes to the sauce based on what I had on hand (sour cream instead of yogurt, a serrano chile instead of a jalapeno, and omitted the capers), but it was still so good I could practically eat it with a spoon. I cut the cayenne pepper in half to make sure it wouldn't be too spicy. My daughters and I stuffed ourselves and we still have enough left over for lunch tomorrow. These will definitely be in our regular rotation from now on!
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5 users found this review helpful

Mrs. Sigg's Peanut Butter Cookies

Reviewed: Nov. 14, 2010
These were pretty good, but I felt they could have used a little stronger peanut butter flavor. I added chocolate chips, but other than that I followed the recipe. One major thing that would keep me from making these again is that, even though we kept them in a sealed Ziploc bag, they got hard after only one day.
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6 users found this review helpful
Photo by Keri

Santa's Favorite Cinnamon-Pumpkin Cookies

Reviewed: Nov. 14, 2010
Excellent cookies! The dough was a perfect texture for scooping onto the baking sheet, even without chilling. The cookies didn't spread too much, which was surprising since almost all of my cookies spread more than I want them to. I forgot to soften some butter and I don't care for margarine, so I used all Butter Flavor Crisco, which worked fantastic. Also, I used my cookie scoop, which is about 1 Tbs, but I still got 3-1/2 dozen cookies out of this. Ten minutes was perfect in my oven. These will definitely go in my Christmas Cookie platters this year. Thanks, Tat2!
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4 users found this review helpful
Photo by Keri

Loco Moco

Reviewed: Nov. 13, 2010
I saw this recipe mentioned on the Recipe Buzz yesterday and just HAD to try it. It's so good!! I don't care for scrambled eggs, so I cooked mine over medium instead. Also, I used the brown gravy in a packet instead of the canned gravy, because it's basically the same thing, but less expensive. This won't be a regular breakfast item because of the high level of fat, cholesterol, and sodium, but it's definitely going to be a once-in-a-while treat!
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9 users found this review helpful

Apple Crisp Cups

Reviewed: Nov. 12, 2010
Why, oh why did I wait so long to try these?!?! I've seen them bouncing around on the Exchange/Buzz for a couple months now, but never got around to giving them a try until this morning. I wanted a special little treat to share with the few of my co-workers who decided not to take a four-day weekend (yesterday was a holiday for us) and decided to make these. Holy cow, are they ever good!! I cut the recipe in half and used two medium-sized Gala apples, which was the perfect amount of apple for 24 mini-cups. The best part about these little gems is that I always have all of the ingredients on hand, so I can whip out a batch of them whenever I want. The assembly is a little time consuming, but not too bad. I was able to get these prepped, assembled, and baked in less than an hour total. I removed them from the mini muffin tin by putting my cutting board over top of it and then flipping the whole thing over. They popped right out and held their shape nicely, even though I had to take them out of the pan before they were really cool enough. My co-workers are enjoying them immensely and have already asked if I'll bring these for our Thanksgiving potluck next week! Thanks for a great, simple treat, weeble!
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5 users found this review helpful

Buttermilk Parmesan Ranch Bread

Reviewed: Nov. 7, 2010
Why are there not more than five stars available for rating a recipe? This bread would get many more stars than that if it were possible (she said as she stuffed the last bite of her THIRD slice into her mouth)!! The smell of the dough was phenomenal and I found it very difficult to wait through two rises and the baking time before getting to taste this delight. The finished product is well worth every second of that waiting time! I didn't have liquid buttermilk, so I used 110-degree water to proof my yeast and then added buttermilk powder with the dry ingredients. I'm anxious to try this as garlic bread with spaghetti, because I LOVE ranch dressing on my spaghetti, so I'm sure this will be a perfect bread to go with that. Thank you for an awesome new recipe, Tat2!! ***UPDATE*** I have made this bread two times in the past 8 days and last night I used the last half of the second loaf to make garlic bread as a side for our baked ziti. YUM! This will be my go-to bread for garlic bread from now on.
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6 users found this review helpful

Authentic French Meringues

Reviewed: Oct. 28, 2010
I really don't like giving poor ratings and reviews, but I felt like I needed to give a heads-up to people who might be considering using this recipe. I don't understand all the great reviews and wonderful results people supposedly got with this recipe. My meringue NEVER got past the stage where it looked like melted marshmallow creme. I let it whip in my Kitchenaid for about 15 minutes and watched it the entire time, so I know I didn't "over-beat" it. I added the sugar about 2 Tbs at a time, letting each addition fully blend in before adding more. There was no way I could pipe this into anything but a puddle on the baking sheet, so I ended up using the "Peppermint Meringues" recipe instead, omitting the crushed candy canes. That recipe has cream of tartar in it, which I think really is necessary for getting the meringue nice and stiff (every lemon meringue pie recipe I've ever made called for cream of tartar in the meringue).
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78 users found this review helpful

Cindy's Jambalaya

Reviewed: Oct. 27, 2010
Wow! This is SO good!! I bought a 10-ounce package of smoked sausage and just used all of it. I had Creole seasoning on hand, so I used that and just added extra since Creole isn't as spicy. I used brown jasmine rice, so I added a little extra broth and let it cook an additional 15 minutes before adding the shrimp. Both of my daughters devoured their servings as well and asked if I would make this again sometime. Thanks, Cindy, for yet another awesome recipe!!
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8 users found this review helpful

Molasses Spice Muffins

Reviewed: Oct. 24, 2010
After reading reviews, I went ahead and doubled the spices and added 1/2 tsp of nutmeg. With those changes, these muffins had really good flavor. I love the healthy aspect of them, but the whole wheat flour gave them a feeling of dryness. I think next time I'll try adding a banana or some pumpkin. I did sub chocolate chips instead of raisins because my kids don't care for raisins. The chocolate was very good in these.
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10 users found this review helpful
Photo by Keri

Waikiki Meatballs

Reviewed: Oct. 11, 2010
I cut this down to 4 servings so I could use 1 pound of meat (we don't eat ground beef, so I used ground turkey instead), but I used the full amount of sauce ingredients. I worried about the sauce being too sweet, so I cut back on the brown sugar and I was glad I did. After frying the meatballs, I sauteed the bell pepper for a few minutes so it would be a little more tender, then I deglazed the pan with about 1/4 cup of chicken broth before adding the rest of the sauce ingredients. I served it over white rice cooked in chicken broth. Overall, it was pretty good with less brown sugar, but the meatballs do need a bit more seasoning. I'll make these again, but I'll add some salt and pepper to the meatballs and definitely add more bell pepper.
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7 users found this review helpful

Fruit Dip II

Reviewed: Oct. 10, 2010
Who would have thought that mixing two simple ingredients together would create something so divine?! I usually hate anything with marshmallow in it, but this was incredible! I made it to go with a fruit tray for my daughter's birthday party yesterday and everyone loved it. My favorite fruit dipped in it was peaches. I'll certainly make this again. Thank you!
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4 users found this review helpful
Photo by Keri

Breakfast Pies

Reviewed: Oct. 9, 2010
These were pretty good, but I think the egg mixture needs some seasoning (salt and pepper would be good). I used a 12-ounce package of bacon instead of sausage and added extra onion. I'll definitely make these again, increasing the recipe by three so I can have extras to put in the freezer for quick schoolday breakfasts.
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1 user found this review helpful

Italian Style Sausage

Reviewed: Oct. 4, 2010
I needed Italian sausage for a soup I was making and didn't have any on hand, so I was thrilled to find this recipe. I used ground turkey instead of pork, and I didn't have any anise seed or fennel seed (don't care for either one), so I just left it out. The flavor was spot-on and went perfectly in my soup. I'll use this recipe from now on whenever a recipe calls for crumbled Italian sausage.
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1 user found this review helpful

Dark Chocolate Bacon Cupcakes

Reviewed: Sep. 16, 2010
I was a little disappointed with these, because I don't taste bacon AT ALL, not even the slightest hint of it, so it seems like a waste of money to have added that ingredient. Maybe the recipe author meant to use thick-sliced bacon? The cupcakes didn't rise very well, either, and every one of them looked like I poked my finger in the middle of it. Fortunately, I was able to cover that defect up with frosting. Also, they stuck to the paper liners really badly and fell apart when we peeled the papers off, so they were pretty messy to eat. The cakes themselves are very moist and have a good chocolate flavor, so I'll probably attempt this recipe at least one more time using thick-cut bacon and probably adding a little more of it.
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3 users found this review helpful

Shrimp Enchiladas Suizas

Reviewed: Sep. 13, 2010
These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a little old and dry, so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin, so I thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before, so this was a nice treat. I'm sure we'll have these again sometime soon.
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4 users found this review helpful

Vegetarian Bean Curry

Reviewed: Sep. 8, 2010
This was really delicious! I left out the raisins because my kids don't care for them. I also pre-cooked the lentils in some chicken broth (I know that negated the vegetarian aspect of the dish, but we're not vegetarian, so I was okay with that). I added the lentils along with the residual broth (about 1-1/2 cups) to the rest of the ingredients and simmered for another 45 minutes. I served this over brown Jasmine rice cooked in chicken broth with a little butter mixed in. This recipe gets 5 stars for flavor, but only 3 stars for preparation because the lentils really do need the pre-cooking and the extra liquid in order to be tender. Overall, the recipe gets 4 stars and we will definitely be having this on a regular basis.
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8 users found this review helpful

Amy's Delicious Turkey Burgers

Reviewed: Sep. 6, 2010
We've made these three times so far and we love them every time! We don't usually have cheese flavored crackers on hand, so we use Italian bread crumbs and a handful of shredded cheddar cheese instead. Our ground turkey is a little mushy, so these work better cooked in a skillet instead of on the grill. The flavor is so good you don't even need added condiments!
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2 users found this review helpful

Conchas (Mexican Sweet Bread)

Reviewed: Aug. 27, 2010
I am rating these based on my kids' comments, because I don't personally care for conchas. My kids love the sweet bread we buy at the Mexican grocery store, but it can be pretty expensive, so I was happy to find this recipe. They tell me these taste exactly like the ones at the store, only better! The first time I made them, I used the vanilla and cinnamon flavored toppings and the second time I made cinnamon and chocolate (just used unsweetened cocoa powder instead of cinnamon or vanilla extract). I'm looking around to see if I can figure out how to make the strawberry and mango flavored ones so my kids can have all the different varieties available at Vallarta supermarkets. Thanks, Melissa, for giving me the ability to make a special grocery-store treat for my kids at home :-)
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11 users found this review helpful

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