KrisMarie Recipe Reviews (Pg. 1) - Allrecipes.com (13982598)

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Slow Cooker Texas Pulled Pork

Reviewed: Jul. 2, 2009
Absolutely delicious!!! I would give this one 10 stars! I cooked on low for 10 hours, then shredded and kept it on warm for a couple more hours. I am seriously keeping this recipe forever. This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. You can't stop eating this.
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894 users found this review helpful

My Chicken Pho Recipe

Reviewed: Dec. 16, 2009
This was very good and easier than expected. I didn't have any lemongrass, so just added lime instead. I also used more broth - about 8 cups, and next time I will add 1 T of fish sauce, instead of 2. I've heard adding hoisin sauce to pho is great, so I'll do that next time as well.
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22 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jan. 26, 2011
Although I like buffalo sauce, I must be a wimp because this was too spicy for me. I bought Franks Red Hot buffalo wing sauce and used the whole bottle since it was 12 oz. I also accidentally used a whole packet of ranch and it was totally fine. Also, when it was done cooking, I took out the sauce with the chicken and spooned some back in so it wouldn't be sopping. It would have been swimming in sauce if I hadn't done that. Think I used about a pound of chicken, maybe a little more. You can put the breasts in the crockpot frozen to save time - I cooked on low for 8 hours and chicken was not dry. I know they warn against using frozen meat in the crock pot but I've always done it and always been fine so I'm taking my chances.
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16 users found this review helpful

Strawberry Cream Freeze: Serve it Your Way!

Reviewed: May 14, 2009
Pretty tasty. Not like cheescake, but still tasty and great for summer. I used low-fat cream cheese, reduced fat pie crust, fat free milk and fat free cool whip. After 3 hours it was just barely frozen enough to cut but still soft. Really needed a couple more hours. Best thing was that it was sooooo easy to make. I love no bake stuff!
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13 users found this review helpful
Photo by KrisMarie

Feta Cheese Ball

Reviewed: Nov. 4, 2009
This is a great cheese ball! I really thought it would be too wet when I was mixing it but it hardened up fine. I just put the mixture in a couple layers of saran wrap and shaped it that way. I only put in 3 T of oil and you could probably do with 1 or 2 - not sure it made much difference. I also only put in half the spice amounts and it was heavily spiced (and I like a LOT of herbs and spices)! It looked like it would be completely overwhelming with the whole amount. Also, I totally forgot the garlic - no biggie. Double the feta would have made it even better. Also, I made it a brick shape instead of a ball. After it hardened overnight, I rolled it in black sesame seeds and served it with the Townhouse Flipsides Pretzel Crackers (the best cracker discovery ever!). YUM!
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11 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 29, 2009
Absolutely delicious, complex flavor! I think fresh ginger really makes the sauce (I'm not usually a ginger fan, but it tasted great!) and I used only 1 T of Frank's RedHot. Perfect spice amount for me - not hot but added a little kick and boosted the flavor. The sauce didn't thicken on it's own for me either (there's no thickening agent..). Many of the other reviewers suggested coating the chicken with flour, but I am watching my calories, so I just added a tablespoon of cornstarch (mixed with a bit of water first) to the pan after it had simmered for about 5 minutes. Thickened immediately and became very sticky. The boyfriend loved it and coworkers complimented the smell of the leftovers! Will be making this again for sure!
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10 users found this review helpful
Photo by KrisMarie

Gouda Spinach Quiche

Reviewed: May 14, 2009
This recipe is by far the best quiche I have ever had! And I rarely give rave reviews. Here's what I do different... I use a whole package of bacon, cut it up and sautee it first so it's cooked perfectly. Then I cook the oinion in the same pan and throw the spinach in the last minute or so - it really adds to the flavor. If you can't find gouda or don't want to spend ten bucks on it, swiss is excellent in its place. Also, no need to bake the shell first. It gets done perfectly without this. For some reason I always have to cook this for an hour and 20 minutes - maybe my oven is off. In any case, it's easy to see once you cut into the center whether or not its done. I don't want mine juicy at all- the eggs need to be completely solidified. I LOVE THIS! My boyfriend loves it also - what man can resist a pound of bacon?
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10 users found this review helpful

Beer-Baked Irish Beef

Reviewed: Jun. 8, 2011
Delicious stew! Made it for St. Patrick's with the Amazingly Easy Irish Soda Bread recipe from this site. I love anything in the slow cooker - the beer was tasty and the perfect seasoning.
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8 users found this review helpful

Feta Chicken

Reviewed: Jan. 25, 2010
Great recipe! I added some diced roasted red peppers. Next time I'll try olives. I also just put salt, pepper and italian herbs on the inside of the chicken. Sprinkle the bread crumbs on the top of the breasts - don't bother with the bottom as they just get soggy. I sprayed with cooking spray to get a little crispiness and broiled for a minute or two at the end to brown the bread crumbs. Fabulous, easy and great use of feta!
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8 users found this review helpful

Hungarian Pork Chops

Reviewed: Jun. 8, 2011
Very tasty! I added a T of cornstarch mixed w water to thicken at the end. I used bone in chops to avoid getting dry.
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7 users found this review helpful

Acorn Squash Soup

Reviewed: Oct. 25, 2010
This soup was sooo delicious. I made exactly as directed except with fat free evap milk and you would never know the difference. High recommended, flavorful and the spices were just right! 3 cups of squash was 1 acorn/danish squash for me. Cut in half, scoop out the seeds and microwave face down on a plate for 15 minutes. Then you can basically peel the skin off (easier than scooping the squash out because the skin is so soft).
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7 users found this review helpful
Photo by KrisMarie

Too Much Chocolate Cake

Reviewed: Jun. 8, 2011
Great recipe! Just follow it exactly, don't change it like all these people said. I even forgot to put the chips into the batter, and still yummy and super moist! The outside didn't get burned on mine, and was perfectly done after 45 minutes. I added a Duncan Hines vanilla glaze (in a bottle) to the top, and some mini chocolate chips. Going to try a red velvet version this weekend and put cream cheese frosting on it! UPDATE: made with red velvet cake mix, vanilla pudding (no choc chips) and a cream cheese frosting. TO DIE FOR. This is my forever cake recipe now! Thank you!
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6 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jun. 8, 2011
Great method! I used BBQ instead of ketchup and chili sauce, although I did add the other ingredients. Meat was falling off the bone and tender! Next time I might cut them up first, because it all just comes off when you try to cut them. Then I'll cook them on high for 4 hours instead of low for 8. Although it was delicious, I kinda wanted to eat the meat on the ribs.
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5 users found this review helpful

Fresh Broccoli Salad

Reviewed: Jun. 8, 2011
This was wonderful and delicious! I added more mayo because it seemed like not enough liquid, but after sitting overnight I wished I didn't! It makes it's own liquid. I waited to put the bacon in till right before serving so it wouldn't get soggy.
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5 users found this review helpful

Easy Meatloaf

Reviewed: Jan. 28, 2010
This was REALLY moist!! The only reason I'm giving it 4 stars is because it was almost too moist! I baked it for an hour and 15 minutes and the meat was cooked through but it was so moist the pieces fell apart as I cut them! Don't know what to do different, maybe bake it another 15-30 min? Anyway, highly recommended anyway! I did as the others said and sauteed the onion with 1t of garlic and added 1T of worchestershire. yum!
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5 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jun. 8, 2011
Perfect homemade coleslaw! I don't ever think twice about take out coleslaw, but this was so tasty!
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4 users found this review helpful

Burrito Pie

Reviewed: Dec. 2, 2009
This was tasty and filling. There are so many reviews on here you just don't know what to believe. I am watching my calories constantly, so figured I would try to make it without doubling up on tortillas as others suggested. They weren't soggy at all. In fact, I only used 9 flour tortillas - three per layer. I also only used 1 lb of beef and 1 can of refried beans - also perfectly fine. I used salsa instead of taco sauce, and 2% cheddar cheese. These changes basically halved the recipe and it made 8 servings in a 9x13. Will make again!
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4 users found this review helpful

Moroccan Lentil Soup

Reviewed: May 21, 2009
I made this soup in the crockpot, which may have taken away some of the tasty olive oil sautee flavor that you get with the onion and garlic usually. I will make on the stove if I decide to make it again. In any case, I just cannot understand how anyone thought this was bland!! It was extremely spiced, maybe too much, and believe me, I LOVE heavy spices and flavors. It would have been inedible with double the spices. I think the thing that threw me off was the cardamom. Next time I will leave this out. I also made the mango cardamom bread pudding for dessert with this and I can see how the spice tastes immensely better in baked goods and sweets. I added a teaspoon of curry powder (the cardamom was oddly sweet and I wanted the soup to be a little more savory), used a diced summer squash instead of celery, used chicken broth instead of water, and only used one can of red beans. Three stars because the spicing wasn't as tasty as I thought and slightly overpowering. I know lots of people love cardamom in this, but here's my advice if you aren't familiar with cardamom: Smell the spice, and if you don't love it, don't use it. I should have listened to my instincts when I smelled it and was a little put off.
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4 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Aug. 18, 2010
This is fantastic! Personally, I prefer my fish sauteed instead of baked (I use butter spray to keep it low fat). However, cajun seasoning plus that sauce is to die for! I also use low fat mayo and sour cream - tastes perfectly normal to me. My boyfriend wants this every week now. Thanks so much for this serious keeper!
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3 users found this review helpful

Thai Red Chicken Curry

Reviewed: Jul. 21, 2010
By no means was this bad, it was actually very good. For some reason though, it did lack the flavor you usually get with restaurant Thai curry. I think the amount of curry paste you use depends on the brand. I bought some paste from my grocery store, it was one of those major brands that sells tons of packaged thai foods, etc. I put in one T and literally, there was no heat at all. I put in another T just for flavor, but still no heat. Guess my brand was mild. I don't like it hot, just a little bit of spice but mostly flavor. Next time, I'll add fish sauce and brown sugar. Perhaps another can of coconut milk as well to make it more saucy for the rice.
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3 users found this review helpful

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