Keri Recipe Reviews (Pg. 8) - Allrecipes.com (13785880)

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Lentils for Stagflation

Reviewed: Jul. 29, 2010
I found this recipe while looking for meatless dinner ideas. I wasn't sure how my kids and I would like it, but we like all the components, so I gave it a whirl. I used chicken broth instead of vegetable broth for the rice, because that's what I had on hand. I also used chicken broth for the rice so we wouldn't feel like we wanted to add extra salt later on. I did have to substitute peanut oil because I was out of sesame oil, so I made up for that by adding some toasted sesame seeds as a garnish. Overall, we really enjoyed this dish, although I did let the eggs cook a little too long and the yolks got dry. There was a lot of the rice and lentils left over, so I mixed them together took it to work for lunch the next day and added some yellow mustard to it. It was SO good that way! I'm sure I'll make this again soon. Thanks for a healthy, inexpensive meal!
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17 users found this review helpful

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Reviewed: Jul. 26, 2010
I wasn't sure if I should review this recipe, because I had to make some substitutions based on what I had on hand, but I decided that my substitutions didn't change the overall flavor of the dish. I used boneless skinless chicken breast instead of thighs, brown jasmine rice instead of wild rice, part of a pattypan squash instead of the zucchini, and spinach instead of escarole. I had bought some adzuki beans from the bulk section of my grocery store because I thought they were beautiful beans, so then I had to find a recipe to use them in. The flavor of this is incredible! I thought for sure I would need to add salt, but the herbs combined with the slight saltiness of the broth made the flavor perfect. I researched the nutritional value of adzuki beans and they're amazingly good for you! I'll definitely buy more and make this again on multiple occasions. Thank you for sharing!
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8 users found this review helpful

Steak Tip Marinade

Reviewed: Jul. 26, 2010
My daughter mixed some of this up a couple days ago to marinade some round steaks I was going to grill. The steaks sat in the marinade for two full days before grilling. The flavor was very good, but it could have used a little salt. My younger daughter usually insists on having steak sauce for her steaks, but she ate 1-1/2 steaks with this marinade without once asking if we had any steak sauce (we didn't). I'll use this again, adding 1 tsp of salt next time. I can't wait to try it on chicken! Thanks for sharing!
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3 users found this review helpful
Photo by Keri

Byrdhouse Blistered Cherry Tomatoes

Reviewed: Jul. 25, 2010
These were surprisingly delicious! I don't usually enjoy tomatoes with sugar added, but the slight sweetness from the small amount of sugar paired really nicely with the Italian Seasoning (I was at my parents' house and they didn't have basil). I had an abundance of cherry tomatoes given to me by a generous co-worker and I've seen this recipe recommended many times on the Recipe Exchange, so I decided to give them a try. I served these with steak, potatoes, and fresh baked 10-grain bread. I'm hoping my co-worker has extra tomatoes again soon so I can have these again!
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2 users found this review helpful
Photo by Keri

Easy Peach Cobbler

Reviewed: Jul. 24, 2010
As far as I know, I have never eaten cobbler in my life. The texture was incredible, a little crispy/chewy on the surface with a sweet, gooey fruit filling underneath. The flavor was pretty good, but I did feel it needed a little extra "something". Like other reviewers, I found that one can of fruit wasn't going to be enough, so I used two cans, but drained the juice out of one of them before adding it to the pan. I mixed the batter in a bowl and then transferred it to a greased pan, then added the fruit on top. It took about 45 minutes for mine to bake to perfection. I'll definitely make this again, but next time I think I'll take the advice of a few reviewers and add vanilla to the batter and cinnamon and nutmeg to the peaches. Thanks for sharing a great, easy dessert recipe!
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5 users found this review helpful

Fried Cornmeal Mush

Reviewed: Jul. 11, 2010
I've been making fried cornmeal mush for years, but recently started buying my cornmeal in bulk and couldn't find the recipe for making the mush! I was so happy to find the exact same recipe from the box listed here at AllRecipes. I agree with another reviewer who said if you think this needs extra spices or flavorings, you didn't grow up eating this treat. It's all in the toppings you add to it! Some people like it topped with butter and maple syrup. I like it with mustard, and my father likes to put spaghetti sauce on his. The "bland" flavor of the mush lends itself well to any number of topping combinations.
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8 users found this review helpful

Super Healthy 10 Grain Whole Wheat Bread

Reviewed: Jul. 8, 2010
I'm rating this on taste alone right now, because I had some issues with the bread not rising very well, which caused it to be doughy in the middle, even after 35 minutes of baking (the crust was burning, so I had to take it out of the oven). I THINK what happened was I got too impatient and added the yeast before the cereal and water mixture had cooled enough, so I killed the yeast. Also, my yeast is a little old, so I probably should have added extra. I'll make this again in a few days, but I'll try to have a little more patience and let the cereal mixture cool a little more before adding the yeast. I might also use a little of the water mixed with the honey and proof the yeast to give it a jump start before adding it to the cereal. The flavor of this bread is outstanding! I'm so glad I bought enough of the cereal grain blend to make another loaf!
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3 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Jul. 6, 2010
My daughter loves TV dinners with chicken fried chicken, so I wanted to surprise her tonight by making it from scratch. I followed the suggestion of another reviewer and used 2 TBS of garlic powder instead of 2 tsp. The flavor of the breading was excellent, but the chicken needed to be seasoned prior to breading, too. After frying all the chicken, I added 2 Tbs of butter to the oil left in the pan, then added some of the leftover breading mixture, milk, a little more salt, and lots more fresh cracked pepper for an amazing gravy to serve over the chicken. I'll definitely make this again, seasoning the chicken prior to breading. Thanks for sharing!
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7 users found this review helpful

Donut Muffins

Reviewed: Jul. 2, 2010
I'm not a big fan of cake donuts, but one of my co-workers loves them, so I made these as a surprise for her. Turns out I really liked them, too! By scraping the mixing bowl with a silicone spatula, I had just the right amount of batter for 24 mini muffins. I wasn't sure if I was supposed to dip the whole muffin in the butter and cinnamon sugar or just the tops, so I started out doing the whole muffins. When I realized I was swiftly running out of melted butter, I switched to dipping just the tops. I'll definitely make these again, but I'll need to double the recipe because 24 wasn't enough once we realized how delicious they are! Thanks for a great recipe, Dianne!
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1 user found this review helpful

Jan's Cheeze Crackerz

Reviewed: Jun. 28, 2010
These were pretty good, but I need to play with the recipe a little bit to get the technique perfected. It was pretty hot in my house, so I think I should have chilled the dough before rolling it out and cutting it. My crackers are kind of deformed looking because the dough was very soft and it was difficult to transfer it from the counter to the baking sheet. They aren't bright orange like the pictured ones, but I'm thinking maybe I didn't pulse the food processor enough before adding the milk. The cheese flavor wasn't very strong, so I think next time I make them I'll use part of a packet of cheese powder from boxed mac and cheese in place of a little of the flour to add that "Cheez-It" orange color as well as flavor. I'll double the recipe next time, too, because we ate the whole thing within half an hour of them coming out of the oven! All in all, my first foray into the world of cracker making was a success. Thanks, WFDM!
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2 users found this review helpful

Trishie's Chocoholics Mississippi Mud Pie

Reviewed: Jun. 21, 2010
After trying for about three months to make this pie and coming up against roadblocks (forgetting to buy marshmallows, ingredients going missing, and ants getting into the marshmallows when I finally bought them!), I made this pie for my dad for Father's Day. We all enjoyed it immensely! I don't have a springform pan, so I used an extra large purchased graham cracker pie crust. We can't get double cream here in the U.S., so I used the closest thing available...heavy whipping cream. Also, the directions don't say when to put in the chocolate powder, so I just added it to the marshmallows and milk while melting them. I should have done like Live, Laugh, Love, Cook did and wait for the marshmallow mixture to cool before adding the whipped cream, because the cream melted in and the pie wasn't as fluffy as it could have been. That certainly didn't affect the flavor, though! I served the slices of pie topped with a generous dollop of lightly sweetened, fresh whipped cream, which countered the rich sweetness of the pie nicely. I'll definitely make this again and I can't wait to see how the texture is when I allow the marshmallow mixture to cool before folding in the whipped heavy cream. Thanks for a great recipe, Trishie!
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3 users found this review helpful

Key West Chicken

Reviewed: Jun. 20, 2010
The flavor of this was okay, but could have used more lime. The marinade gave the chicken a weird texture, though, that we didn't really care for. The meat was nice and moist, which was a plus, because BLSL chicken breasts can be so dry, especially when grilling them. I'll make this again sometime, but I think I'll use more lime and maybe sub brown sugar instead of the honey, because I think that's where the funny texture came from.
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1 user found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Jun. 20, 2010
These were pretty good, but a little bit bland. I will definitely make them again, but next time I'll try seasoning the cream cheese with some herbs, garlic, and maybe a little salt. Also, I found that whole slices of bacon were way too much, so I cut the slices in half and they were the perfect size to cover the peppers. One word of warning to those who want to make these on a charcoal grill: I had to finish them in the oven, because the bacon grease was causing a huge flare-up on my charcoal, with flames reaching a good two feet into the air. I put the partially cooked peppers on a cooling rack set on a baking sheet and baked them for about 15 minutes at 400 degrees F. Cooking the peppers took away virtually all of the spicy heat and the cream cheese helps counter any heat that's left. Even children should be able to eat these without a problem. I ate four whole peppers on my own (8 halves)! I can't wait until the Mexican grocery store has jalapenos on sale so I can have these again!
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1 user found this review helpful

Biscotti

Reviewed: Jun. 18, 2010
I never realized how simple it is to make biscotti! My dad's birthday is today and I wanted to make him some biscotti as a surprise, because he loves them but rarely gets to have them because they're so expensive. I used this recipe as a base and made a couple of minor changes so I could replicate his favorite biscotti from Costco - Nonni's brand. Instead of anise extract, I used 1 tsp of vanilla and 2 tsp of almond extract and I folded about 1-1/2 cups of almond pieces into the dough. I did have to add about 1/4 cup extra flour to the dough and, even then, it was still pretty sticky. I just scooped it onto my Silpat lined baking sheets and then formed the loaves with moistened hands instead of trying to make a log and then flatten it. During the first part of baking, my loaves started to burn on the bottom at 20 minutes, so I took them out. After slicing, I baked the cookies for 5 minutes, then flipped them over and baked for another 5 minutes so both sides would get toasted nicely. I dipped the bottom of each cookie in melted bittersweet chocolate and then drizzled more bittersweet chocolate over one cut side of each cookie. They taste fantastic and look beautiful! I can't wait to give them to my dad this evening!!
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4 users found this review helpful

Lime-Marinated Grilled Salmon

Reviewed: Jun. 16, 2010
This was excellent! I didn't measure the marinade ingredients, but I'm pretty good at eyeballing things, so I'm sure I got the proportions at least close to correct. I used salmon filets instead of steaks, because that's what I had on hand. I baked these instead of grilling because I was too tired after work to stand over the BBQ. It took about 20 minutes at 400 degrees F to cook four 7-ounce filets. The lime flavor came through exceptionally well, even after only about 45 minutes marinating time, so I'm not sure why other reviewers had trouble with there not being enough lime flavor. The only thing I needed to add was a little salt to each portion. Thanks, whodunitrdr, for a great, simple salmon recipe!
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3 users found this review helpful
Photo by Keri

Pollo con Nopales (Chicken with Cactus)

Reviewed: Jun. 13, 2010
June 13, 2010: My daughter went on a mission trip to Mexico. When she came home, she described a dish she'd eaten there and asked if I could please try to make it. By her description, and based on my limited knowledge of Mexican food and the Spanish language, I figured out that she'd had Pollo con Nopales. SB has some incredible Mexican food recipes, so I knew she'd be my best bet in finding a recipe for Pollo con Nopales. She created this recipe especially for me and my daughter!! I made this for dinner tonight and it was incredible!! I did only use one jalapeno so it wouldn't be too spicy. My daughter says it's almost identical to the dish she had in Mexico, except the nopales were diced and not in strips. I served it with rice cooked with a little cumin and some chicken/tomato bouillon. Thank you so much, SB, for helping me make this meal for my daughter!! **UPDATE - June 23, 2010 ** We had this for dinner again tonight and this time my 14-year-old daughter (the one who requested the dish originally) made it! It turned out even better this time!
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2 users found this review helpful

Agua de Jamaica (Hibiscus Water)

Reviewed: Jun. 13, 2010
Excellent! I love the agua de jamaica they sell in the restaurant part of our local Mexican grocery store, but it's SO expensive! This was simple to make and very inexpensive (about $3.00 for a gallon, compared to $3.49 for a 32-ounce cup at the store). This is less sweet and syrupy than the jamaica at the store, too, and that makes me like it even more. Thanks for a great recipe that I'll make many times!
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22 users found this review helpful
Photo by Keri

Ranch Oyster Crackers

Reviewed: Jun. 7, 2010
Where HAVE these little babies BEEN all my life??? I had some goldfish crackers that were starting to get a little stale, so I went looking for something to make with them...and this is what I decided on. OMGosh! These are so good it makes me sad I only had two cups of crackers to work with (reduced the servings to 4 for the 2 cups of crackers). I'll be buying more snack crackers to make these on a regular basis, for sure!
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3 users found this review helpful

Potato Chips

Reviewed: Jun. 6, 2010
I followed the directions exactly and my potatoes adhered themselves to the plate! Two hours later, I still have the plate soaking to try and get the last bits off. I love the concept, but it just did not work out for me. I might try this again sometime, using parchment paper like another reviewer did, but only after I am able to afford a mandoline to do the slicing (it took FOREVER to slice the potato manually). If it works out for me that way, I'll update my review, but until then I have to give the recipe only two stars. I'm sorry :-( UPDATE: I bought a mandoline to slice the potatoes and I also used parchment paper to line the plate, as recommended by another reviewer. This time my chips came out beautifully! The first half was a little too oily because I had oiled the parchment paper, so I omitted that step on the second half and they were perfect. We sprinkled them with a little Greek seasoning and then gobbled them down. It's a lot of work for a little bit of potato chips, but can be a wonderful thing if you're craving potato chips and don't have any in the house. I'm increasing my rating to four stars, based on the success I had with the change in cooking technique (using un-greased parchment paper to line the plate).
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3 users found this review helpful

Chocolate Crinkles II

Reviewed: Jun. 6, 2010
These cookies are pretty good, but the directions should say something about how thin the dough is before chilling. It seemed way too thin, more like brownie batter than cookie dough, so we thought maybe our eggs were too big or perhaps we didn't measure the vegetable oil correctly and, consequently, we added an extra half-cup of flour before chilling. Because of this, the cookies aren't quite as fudgy as they probably should be. If we had been given the information that the "dough" is more like a "batter", we'd have left well enough alone. The presentation is beautiful, however, and the cookies DO taste good! Five stars for presentation and taste, three stars for unclear directions, overall - four stars. Thank you for sharing!
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2 users found this review helpful

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