Kellygrrrl Recipe Reviews (Pg. 3) - Allrecipes.com (1425815)

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Kellygrrrl

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Buttercream Icing

Reviewed: Oct. 12, 2008
This is an excellent recipe. I wouldnt change anything, as the other reviewers have. I think the shortening allows it to hold up better, and from a professional standpoint this is perfect to decorate with. Thanks!
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3 users found this review helpful

Bran Flakes Muffins with Raisins

Reviewed: May 18, 2008
I omitted the refined sugar and replaced with same measurement of honey. These came out great - not too sweet and full of fiber!
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2 users found this review helpful

Banana Loaf Cake I

Reviewed: Dec. 27, 2007
Excellent banana bread/cake recipe. I actually did not have the full amount of banana's this recipe called for and yet it was still very moist and flavorful. I am sure it would have been even denser if I followed the recipe to a T. Could be a versatile recipe to add walnets or chocolate chips to for added flavor.
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3 users found this review helpful

Sugar Cookie Frosting

Reviewed: Dec. 24, 2007
This icing wasn't brillant. I followed the recipe exactly and I didn't seem to get the results I was hoping for. The main problem I had was it was just took plain. I would recommend either using an additional flavoring or like other reviewers suggested, replacing the shortening with butter.
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2 users found this review helpful

Cheese and Chive Crisps

Reviewed: Dec. 24, 2007
This is a really good recipe. I gave it a try to add to my spread for the holidays. The only reason I gave it 4 stars is because the recipe calls for the dough to be chilled then sliced but I found it didn't really help to chill it. Its still an awkward dough to work with. I just rolled it out to 1/4 thickness and used small cookie cutters.
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12 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 22, 2007
I will first admit that I have only made rolled sugar cookies like 2 times before and that was about 10 years ago. Its only now that I have a child that I decided to find a good recipe so we could make some for the holidays. I rolled these to about 1/3 inch thickness and baked for 6 minutes. They came out nice. However, the reason they are not 5 stars is because they have almost no flavor and are extremely doughy. I did not overflour my work surface either. In fact - the main complaint most people had, that they were too sticky, was not an issue for me. We chilled overnight. I just think these could use the addition of a flavoring, such as lemon, to brighten them up. Texture was ok - just a bit dull.
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2 users found this review helpful
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Jamaican Beef Patties

Reviewed: Dec. 7, 2007
I was looking for an authentic recipe to surprise my husband with, as he misses these from when we lived in London. I knew the meat mixture would need some additions to suit our tastes - so I added the following: 1 large diced yukon gold potato 1 diced green bell pepper 1 large carrot - shredded As for spice - I found it pretty vital to add 1/8 tsp of ground cloves and 1 tsp of sugar. This gave them the warmth aromatic flavor that makes Jamaican cuisine so distinctive. I also doubled the dough recipe as many others suggested - which yeilded 10 traditional sized patties. I love this because I can make half spicy for my husband and leave the rest for the kids and I. Great recipe!!
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123 users found this review helpful
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Paprika Chicken with Mushrooms

Reviewed: Dec. 6, 2007
Great recipe - however I did tweak it a little bit. I followed the general flow of the recipe but I added: lightly floured the chicken breasts before saute - then sprinkled the paprika, salt and pepper on top while cooking. Once the breasts were cooked, and the mushrooms and shallots (replaced onions) were soft, I removed the chicken and set aside. I deglazed the pan with a little more butter and then my key ingredient - one can of condensed cream of mushroom soup. I added 3 tbsp on water and cooked for 3 minutes. Viola. Lovely recipe - a keeper for sure!
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44 users found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Nov. 25, 2007
I've always known these as "Devils on Horseback" - this is a great recipe and so easy. Crowd pleaser all around!
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2 users found this review helpful

Easy Coq Au Vin

Reviewed: Nov. 25, 2007
I feel the need to come to the rescue of this recipe. First of all the "bland" flavor is the nature of the cooking method. When you are braising a whole chicken in large quantities of any liquid, even wine - you will never have an intense flavor. The intensity you might crave can come from the reduction of the cooking liquids into a demiglase. Reduce that and you have a beautiful sauce to serve over the coq au vin.
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13 users found this review helpful

German Pancake

Reviewed: Nov. 24, 2007
I think this is a good recipe in that the result is just like the picture. However - I think it should be noted that this is in no way like a "pancake" - its pretty much just like yorkshire pudding which is served alongside savory dishes. For that reason alone I didn't care for it since I was expecting something different.
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4 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Nov. 24, 2007
Great recipe - just like my mom always makes. I am surprised at the people who said the topping was too sweet - mine almost had a sweet and sour flavor which was just perfect to cut through the dense taste of the meatloaf. This is a good family recipe that will remain a keeper.
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3 users found this review helpful

Pastry for Double Pie-Crust

Reviewed: Nov. 24, 2007
Excellent recipe. I'm always a bit nervous with pie-crust because you can easily overwork it. This recipe was simple and produced wonderful results. I did chill the dough for about 30 minutes before rolling it out which made it easier to work with.
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18 users found this review helpful
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Old Fashioned Paradise Pumpkin Pie

Reviewed: Nov. 23, 2007
Excellent recipe. I didn't have any problems with excess pumpkin mixture - but I did use a 10" shell. Also - I opted for a graham cracker crumb rather then pastry shell. It was a much nicer compliment to the cheesecake layer I think. This is a great pie to bring to holiday gatherings - and easily satisfies many cravings for cheesecake, pumpkin and pecan pies. Also - I did bake for about 30 minutes longer than the recipe called for - as it just didn't even come close to setting up in 50 minutes. That may be down to the fact I used a larger shell. Either way - took 1hr 20 min to bake.
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5 users found this review helpful
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Apple Pie by Grandma Ople

Reviewed: Nov. 20, 2007
I can't say enough good things about this pie. When asked to bring pies for Thanksgiving my husband quickly suggested just buying store-bought but I am so glad I made time to try this recipe. Two notes: Do not skimp on the apples. After I peeled up the 8 I thought I had way too many and it would not work. But I piled them all in the shell and topped with lattice. The end result is a stunning 4 inch think pie in the center. You can't buy pies like this in the grocery store. Other note - as many other reviewers suggested, I think mixing 3/4 of the sauce with the apples and 1/4 brushed on top would have a more uniform coating. This seems almost vital - since much of my glaze remained on top and left the apples tasting a bit naked.
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10 users found this review helpful

Gramma Brown's Corn Chowder

Reviewed: Nov. 8, 2007
Its always disappointing when a recipe gets high marks but the reviewers suggestions are what REALLY make the difference. This could have easily been a 5 star recipe had I read through half of the reviews. The two key issues I had with this recipe: Calling for milk. It should just be changed to half and half or cream - because the milk seperates - which is not at all appetizing. Having the bacon in from the beginning. The result is almost like an uncooked texture by the end. It should be cooked, kept aside and almost added as a granish upon serving. Leaving the bacon fat in at the beginning stage will impart the flavor and not sacrifice the bacon's texture instead. Granted - I should have instinctively not done both of these things - and will amend if I make this again.
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194 users found this review helpful

Mahogany Chicken Wings

Reviewed: Oct. 28, 2007
This is a great recipe. I often fry my chicken wings - but hate the mess and smell afterwards. Now I am never frying a wing again - baking is the way to go! This makes for a nice wing that satisfies people who like sweet sauces - but also has a nice asian flavor to balance it out. I didn't have molasses on hand and figured I could save some calories by omitting it - so followed the recipe without it. They turned out great! I did pour off the excess liquid in the last 15 mins so they could crisp up a bit more - and maybe the molasses would have made it stick better - but the flavor was in no way dimished. I served with a wasabi ranch dressing (just bottled ranch and wasabi powder mixed in) and they were a hit. Be sure to have lots of napkins on hand if serving at a party - these are messy! :-)
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4 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Oct. 16, 2007
This is a good recipe - nice way to use up fresh vegetables laying around. I added some cannellini beans as well - kinda turned this into a nice minestrone with more depth of flavor.
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1 user found this review helpful

Shepherd's Pie

Reviewed: Oct. 10, 2007
I enjoyed this recipe a lot. It was a nice change to the generally tomato-based meat portion of the pie I often prepare. The only thing I didnt care for was that using the can of soup instantly upped the sodium content of the recipe exponentially - but that can be solved with using a low-sodium version of the soup.
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1 user found this review helpful

Chicken Tetrazzini for a Crowd

Reviewed: Oct. 10, 2007
I actually followed a fellow reviwer's measurements for a reduced yeild on this recipe - and it came out really nice. I opted for fresh mushrooms that I sauted rather than tinned, which gave the dish a bit more depth of flavor. I also added a splash of sherry - overall this is a nice and easy recipe.
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1 user found this review helpful

Displaying results 41-60 (of 74) reviews
 
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