Keri Recipe Reviews (Pg. 9) - Allrecipes.com (13785880)

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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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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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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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6 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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4 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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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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23 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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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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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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Dirt Cups

Reviewed: May 31, 2010
Every time my sister has a get-together, she texts me asking, "Can you please bring dirt?" While that may be confusing to some people, I understand her perfectly. She wants me to bring this dessert! I make a double batch in a big mixing bowl instead of using individual cups.
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Pumpkin Chocolate Chip Muffins

Reviewed: May 30, 2010
These are pretty good, with a few modifications. Based on several reviews, I used brown sugar instead of white, increased the pumpkin to 1 cup, and doubled the cinnamon and nutmeg. I also dusted the chocolate chips with flour prior to mixing them in and they stayed distributed throughout the muffins very nicely. The muffins were very moist and tasted pretty good, but still the tiniest bit bland. I think next time I'll increase the cinnamon and nutmeg to 3 times the amount called for. Overall a good recipe with just the tiniest bit of tweaking!
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Raspberry Fudge Brownies

Reviewed: May 9, 2010
Oh my! Why have I waited so long to try this recipe??? These brownies are exquisite! I forgot to add the chocolate chips to the brownie batter and had to sub chocolate chips for the semisweet baking chocolate, but they still turned out delicious. I didn't read the directions very well and I ended up baking the brownies in a 9 x 13 pan, so I doubled the fudge filling and raspberry creme topping. I'll definitely make these again!
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4 users found this review helpful

Roasted Carrots and Radishes

Reviewed: May 8, 2010
I have always disliked radishes because of their spiciness and sharp, biting flavor, but after talking to several ladies on the Exchange and having them assure me that roasting the radishes brings out a sweetness in them, I decided to give them a try. Holy cow, are they ever good!! I didn't have baby carrots, so I cut up two regular carrots into bite-sized chunks. Also, instead of the olive oil and seasonings, I put the veggies in the roasting pan with the Lemon Herb Roasted Chicken (also on this site) that I was making, since I figured the flavors were pretty much the same as the seasoning in this recipe. The only thing I'd do differently next time is pre-cook the carrots a bit in the microwave, because they were still a little crunchy when I took them out (I was worried the radishes would get mushy if I cooked them any longer). Thanks, Kathleen, for giving me a way to love radishes!
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Instant Pistachio Salad

Reviewed: May 4, 2010
I was given this recipe by a friend, but then lost it when I moved about five years ago. I've been searching for it ever since!! This is an awesome, easy dessert! I leave out the marshmallows because we don't like them and sometimes I add chopped walnuts. Like many other reviewers, I don't bother draining the pineapple. It's a pain to try to get the juice out without losing the pineapple and we like the creamier texture you get with the juice added. This is always a hit at BBQs and potlucks. I'm SO glad I found this recipe again!
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Easy Sugar Cookies - High Altitude Adjustments

Reviewed: Apr. 28, 2010
Excellent cookies! My nieces and nephew wanted to make sugar cookies with me and I wanted a recipe that didn't require chilling, rolling and cutting, or cream of tartar. This recipe was perfect. After rolling the dough into balls, we flattened them with a drinking glass dipped in white sugar. I made a few high-altitude adjustments because their home is at almost 6,000 feet: Reduced butter to 2/3 cup, reduced baking powder to a scant 1/2 teaspoon, increased baking temp to 390 degrees F. At that temperature, 9 minutes was a perfect baking time. I'll definitely make these again.
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Easy Sugar Cookies

Reviewed: Apr. 28, 2010
Excellent cookies! My nieces and nephew wanted to make sugar cookies with me and I wanted a recipe that didn't require chilling, rolling and cutting, or cream of tartar. This recipe was perfect. After rolling the dough into balls, we flattened them with a drinking glass dipped in white sugar. I made a few high-altitude adjustments because their home is at almost 6,000 feet: Reduced butter to 2/3 cup, reduced baking powder to a scant 1/2 teaspoon, increased baking temp to 390 degrees F. At that temperature, 9 minutes was a perfect baking time. I'll definitely make these again.
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Pueblo Green Chile Stew

Reviewed: Apr. 22, 2010
Oh my goodness, this is SO good! I had some leftover carnitas and asked on the Recipe Exchange for suggestions of what to do with it. This was the first recommendation I got and I'm glad I went with it! I had to modify the recipe slightly based on the ingredients I had on hand. I didn't have any fresh tomatoes, so I used a can of diced tomatoes with green chiles and then added only 1 extra can of diced green chiles. Since the meat was already cooked, I steamed the diced potatoes and celery in the microwave for 5 minutes to soften them up before adding them to the soup pot. I also added about a Tbs of minced garlic and about 2 tsp of onion powder, based on a recommendation by the person who suggested this recipe to me. I let everything simmer together for about 30 minutes and then we topped each bowl with shredded Mexican four cheese blend. DELICIOUS! I'll definitely be making this again and again!
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43 users found this review helpful

Rosy Raisin Nut Cookies

Reviewed: Apr. 21, 2010
Unlike other reviewers, I liked the cakey texture of these cookies. I cut the recipe in half and, using my cookie scoop, I got 12 cookies out of it. They didn't flatten out much, so if I make them again (maybe, maybe not) I'll flatten the balls of dough a little bit before baking. I omitted the nuts because of a nut allergy in a couple of my taste testers and substituted chocolate chips instead of raisins so my kids would be willing to try them. Overall, most tasters thought they were worthy of three out of five stars. The only ones who gave them less than three stars knew before tasting them that the recipe contained ketchup, so I think there was a little bit of a psychological thing going on there. Thanks for the opportunity to try something unique! I'm glad I tried them :-)
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3 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Apr. 13, 2010
Oh my, these are sinful! So rich, chocolatey, and ooey gooey good! I followed the advice of others and used half brown sugar and half white sugar. I also used half semisweet chocolate chips and half white chocolate chips. I'll definitely make these cookies again!
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Root Beer Pork Chops

Reviewed: Apr. 11, 2010
4/11/2010: First let me say that I hate pork chops. I make them occasionally because my children love them, but I usually eat a couple bites and then give the rest of my portion to the kids. NOT TODAY! This recipe is amazing! The weather worked against me, so I couldn't get my charcoal hot enough for a nice sear on the outside of the chops and I also got impatient and didn't let the sauce reduce far enough, so it was a little thin, but I still enjoyed my portion so much that I finished the whole thing! Thanks, Ken, for giving me a pork chop recipe I can enjoy as much as my kids!! 7/13/2010: UPDATE - I made these again a couple days ago, using Ken's suggestions for adding worcestershire to the marinade, upping the chipotle sauce in the glaze, and liberally salting and peppering the chops before grilling. I also had better success with getting my coals good and hot (it WAS 100+ degrees outside, after all!) and was also more patient with the glaze, so it reduced nicely and got very thick. With the changes and the increased patience on my part, these were even better than five-star good! I had leftovers for lunch at work today and the chop was so tender I was able to cut it with a plastic knife. These are now most definitely going to be in our regular meal rotation. Thanks again, Ken!
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