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

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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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60 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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7 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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10 users found this review helpful
Photo by Keri

Texas Egg Rolls

Reviewed: Aug. 24, 2010
I got this recipe from Baking Nana on the Recipe Exchange before it was published. Here's my review from her personal recipe page: AWESOME! These are SO good!! I couldn't find a small package of regular jack cheese and didn't have enough moolah for the big pack, so I used pepper jack instead. I had a large can of chiles, so I ended up with 17 egg rolls. I'm glad for that, because now I get leftovers for lunch tomorrow! I'll definitely make these again and again and can't wait to try baking them, too. Thanks, Baking Nana, for a great recipe!
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4 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Aug. 23, 2010
I made a couple tweaks to this recipe, but felt it was fair to review it because the basic recipe is still intact. My tweaks: I used half whole wheat flour and substituted plain applesauce for half of the oil. This bread was pretty good, but I think two cups of sugar was far too much, because the major flavor is "sweet" with almost no spice flavor, which was surprising with a full tablespoon of cinnamon. I'll probably use this recipe again, but I'll cut the sugar down by at least 1/2 cup and also add some additional spices like nutmeg or cloves. The bread was very moist (don't drain the zucchini) and soft, and tasted even better the next day. I made it into five mini loaves and 16 mini muffins. The mini muffins baked for about 17 minutes and the mini loaves baked for about 30 minutes.
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5 users found this review helpful

Vera Cruz Tomatoes

Reviewed: Aug. 16, 2010
I made these at my parents' house last night as a side to go with sauteed chicken breast and brown rice. I used Roma tomatoes fresh from my friend's garden cut in half and cleaned out for this recipe. I skipped the salting and draining step, because I didn't care if they were juicy. They turned out perfect! I used a 10-ounce package of frozen spinach because it's what I had on hand. I had to add a little extra sour cream because of the extra spinach and I also used 6 slices of bacon instead of 3. I forgot the hot pepper sauce and my parents didn't have any, so I added some salt and pepper to the filling so it wouldn't be bland. We gobbled these down so quickly I didn't have time to take a picture! Thanks, ChefsyndiG!
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20 users found this review helpful

Cajun Baked Catfish

Reviewed: Aug. 10, 2010
This recipe was excellent! I used red snapper fillets instead of catfish. After mixing up the dry portions of the seasoning, I sprinkled about 1/2 Tbs of it over approximately 2 cups of halved cherry and pear tomatoes. Then I mixed the oil and hot pepper sauce into the remaining dry spices and rubbed it on both sides of my fish fillets. I put the tomatoes in the 9 x 13 pan with the fish so they could roast as the fish baked. I served this with brown rice cooked in chicken broth with a little butter added. This was a great meal that my daughters both enjoyed as much as I did. I'm looking forward to trying it again with some swai fillets I have in the freezer, as I've been told they are similar in flavor and texture to catfish. Thanks for a delicious recipe, Wendy!
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2 users found this review helpful

Super Spicy Garlic & Lime Shrimp

Reviewed: Aug. 3, 2010
This was really good! I cut way back on the cayenne pepper because my daughter doesn't like a lot of heat in her food. Other than that, I made this as directed. My lime was a little small, so I found myself wishing for more lime flavor. Next time I'll use a bigger lime, or use two smaller ones. I'd love to try it with the full amount of cayenne sometime when my daughter isn't going to be eating it. Thanks for a great recipe, Nurse Ellen!
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5 users found this review helpful
Photo by Keri

Take-Out Fake-Out Zuppa Toscana with Cauliflower

Reviewed: Aug. 1, 2010
OMG! This is awesome! I made my own turkey italian sausage (using Italian Style Sausage from this site with ground turkey instead of pork) and omitted the turkey bacon. To get that bacony flavor, I sprinkled the onions and garlic with Bacon Salt while they were sauteeing in a little olive oil. This will absolutely be made again and again in my home. Thanks for sharing tat2!!!
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6 users found this review helpful
Photo by Keri

Yorkshire Pudding

Reviewed: Jul. 31, 2010
I made these as part of a British meal to celebrate Harry Potter's birthday today with my daughters. I've never had Yorkshire Pudding before, but you can sure bet I'll be making it again very soon! This stuff was phenomenal!! I didn't have time to let the batter sit for an hour, so it only sat for about 20 minutes. I baked individual puddings in a muffin tin, using butter instead of beef drippings, as recommended by some reviewers. I served it with roast beef, gravy, Mushy Peas I (from this site), and butterbeer. We are already planning our next Harry Potter feast, to include this Yorkshire Pudding!
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9 users found this review helpful
Photo by Keri

Mushy Peas I

Reviewed: Jul. 31, 2010
I was looking for a British veggie recipe to serve as part of our Harry Potter birthday dinner today. Some friends on the Recipe Exchange said that Mushy Peas are British, so I went with these. They were pretty good, but I did find that I needed a little extra salt and pepper. I don't have a food processor, so I just mushed the peas up with the back of a slotted spoon. Thanks for rounding out our Harry Potter birthday dinner!
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3 users found this review helpful

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