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

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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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5 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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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
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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
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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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11 users found this review helpful
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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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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
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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
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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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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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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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