Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (13855316)

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Tiramisu III

Reviewed: Feb. 6, 2010
This is a wonderful tiramisu recipe. What most people don't realize is that the "store bought" or often times "restaurant served" tiramisu is a knockoff that leaves much to be desired. Tiramisu is meant to have strong flavors to be truly Italian. I make this every time my office has a "food day". It's gotten to the point that when word goes out we are having a potluck, I am bombarded with emails ensuring that I will be bringing the tiramisu. PLEASE NOTE - this recipe is meant to be made ahead of time and chilled, preferably overnight. Rushing this dish will result in your disappointment and in a crunchy layer of ladyfingers and lumpy cheese mixture. To properly make tiramisu takes time and patience. I am Italian and it has taken me years to perfect tiramisu because of the time involved to make it correctly. If you make this properly, between the chill times and actual work times, it should take about 3 hours BEFORE you chill it, which should preferably be overnight or at least 4-5 hours. If you take your time and are patient and ensure that your mascarpone mixture is lump-free, you will have wonderful success with tiramisu!
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My Crab Cakes

Reviewed: Jan. 1, 2012
I made these last night for our New Year's Eve dinner. I think the spices and amount of filler was just right, however, with using canned crabmeat, the texture was off for me. My husband didn't seem to mind and ate his and mine, so I'm sure this is just down to preference. Next time I make these, I will use lump, fresh crabmeat. Other than that, the cooking time was perfect and they turned out a beautiful golden brown. I also used half oil/half butter to fry my cakes, which I think helps with the taste. I will definitely use this recipe again!
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3 users found this review helpful

Mom's Rum Cake

Reviewed: Feb. 6, 2010
I made this cake during the holidays. After "sampling" several pieces I took the rest in to work, and it was gone within 5 minutes! A woman there who is "known" for her rum cake emailed me to tell me that she thought this was better than hers! I like having a lot of glaze, so I doubled the glaze recipe and spooned it over the individual slices on the second day when I took it to work. YUMMY!
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3 users found this review helpful

Corned Beef Hash

Reviewed: Feb. 6, 2010
Granted, this was my first attempt - but I thought it smelled vaguely of cat food, and sort of looked like it, too. Mine turned to mush, and hubby would only eat it with hot sauce added. Perhaps another try would be more successful.
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1 user found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 6, 2010
This is one of my favorite salmon recipes ever. I'm not a big "fish" person, but this is wonderful!
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Marshmallow Fondant

Reviewed: Feb. 6, 2010
I've made this fondant several times and it is excellent to work with. As long as you make sure to grease your hands properly before working with it, color will work into it easily. I am still getting the hang of covering a cake with fondant. Depending on the thickness of your fondant for a particular decoration and the time you let it "dry", this fondant can become almost candy-like when it is completely dry. I've found people "fighting" over the fondant decorations that I've used, and I've had several people say it is the only fondant they've actually WANTED to eat. You can also easily make this chocolate by simply adding cocoa powder to the powdered sugar as you are adding it to the recipe. Excellent recipe!
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Fudge Brownies I

Reviewed: Mar. 2, 2009
I've been wary of making "from scratch" brownies because my mother is SO good at it! When I found this recipe I decided to give it a try and deny it until my dying day if they weren't any good. I've just sampled a tiny bit and they're great for consistency! I like my fudgy, not like cake at all. These turned out wonderfully. I also used the 12/3 ratio mentioned in several other reviews, as I was out of baking squares. My other tweaks, necessary due to lack of grocery shopping: 1.)I used 2 "egg beaters" and 1 egg, as I was out of eggs. 2.) I added just a little bit of salt. 3.) No nuts, used chocolate chips instead. They turned out great!
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Chicken Marsala

Reviewed: Dec. 18, 2008
I made this for my then-boyfriend-now-husband about 3 years ago for our first date and he said it was the best he'd ever had, including from a restaurant. I tweak it slightly: once the chicken is browned and the mushrooms added, I take the chicken out, add about 1/4 cup of heavy cream and 1/4 cup of chicken broth. Let it reduce for a creamy sauce. I serve it over angel hair with Classico Traditional Basil Pesto (in the pasta sauce aisle, very small jar, top shelf of Food Lion if you shop there!). Great recipe! ***EDIT: I forgot to mention that I cut the chicken into thick pieces/slices and coat them individually - it makes this dish much more "user friendly" and also adds flavor as each piece is seasoned. Enjoy!
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Cream Cheese Squares

Reviewed: Feb. 5, 2013
Taste - great. Super easy. The amount of butter for the top is WAY too much and prevented to dish from cooking correctly. It took almost twice as long! Next time I will just brush butter on top and sprinkle either powdered sugar or cinnamon sugar; also will only use 1 block of cheese. Overall it was good!
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Easy Pancakes

Reviewed: Apr. 25, 2010
I'm giving the original recipe 1 star because, as others have said, the salt and baking powder portions are WAY off. Even my 20-month-old (who will eat anything) only took one bite. I scrapped the entire batch and started over. I used 2 TSP baking powder; 1/2 tsp salt; and half the oil. I also used egg substitute instead of regular eggs and the second time around they were FANTASTIC - 4 stars at least!
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Pecan Snack

Reviewed: Feb. 6, 2010
I made this for the first time at Christmas - WOW. My husband and I could hardly stop snacking on them - it replaced popcorn for a while when we would watch movies! It was also a big hit at work. I experimented some with the spices, adding more, subtracting here and there, trying others, etc - always turned out wonderfully!
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Creamy Chocolate Frosting

Reviewed: Feb. 6, 2010
I can't tell you how good this icing is. Both my kids and husband hover around like vultures when I make it, waiting for me to be finished so they can lick the beaters/spoon/etc! It is incredibly easy to increase the quantity as well. I've found that there's no need to increase the butter; simply add more evaporated milk, cocoa, and powdered sugar until you get the consistency you are looking for (obviously if you are going for significantly more icing, you'll want to double everything from the start). Wonderful icing!
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Southern Chicken and Dumplings

Reviewed: Dec. 27, 2009
I know I'm reviewing my own recipe, but this was an important lesson I learned the hard way. You CANNOT make good dumplings for this recipe with wheat flour! When I made that attempt, they were dry, grain-y, and flavorless. My suggestion would be to stick with the good, old fashioned, not-as-good-for-you-but-one-time-won't-kill-you white flour in order to make this recipe a success. Also, for thicker stew (as my mother-in-law prefers), simply reduce the amount of broth/water you are using by about 2-3 cups and allow the stew to simmer longer to have some of the liquid evaporate off. It's really, really hard to mess up this recipe! Add spices to taste to get slightly different flavors - I know sometimes my husband will add a few drops of hot sauce to his! You can also use whole bay leaves and remove them once the taste is to your liking if you prefer not to have the crushed version, and whole onion in lieu of powder (use 1 onion per tsp of powder that a recipe calls for, diced and add to the broth with enough time to soften so they aren't crunchy). This freezes well and makes great leftovers for lunch or dinner during the week! I hope you enjoy this as much as we do!
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