Kellygrrrl Recipe Reviews (Pg. 4) - Allrecipes.com (1425815)

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Kellygrrrl

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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
Photo by Kellygrrrl

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
Photo by Kellygrrrl

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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207 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

Downeast Maine Pumpkin Bread

Reviewed: Mar. 13, 2007
Excellent recipe. This makes for extremely moist and flavorful pumpkin cake (lets be honest... hahah its not bread :-). Makes a huge batch which is nice so you can share with friends and family.
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0 users found this review helpful

Yummy Bok Choy Salad

Reviewed: Mar. 12, 2007
This is a good recipe - a nice alternative to the standard steamed bok choy.
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0 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Mar. 12, 2007
I have made broccoli salad before, and this seemed pretty close to my original recipe (which I lost) so gave it a try. As the recipe stands, the dressing is too mayonnaise-y. I prefer mine to be a nice sweet vinigarette. I just upped the vinegar and sugar a bit to taste.
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2 users found this review helpful

Salmon Cakes II

Reviewed: Mar. 12, 2007
Tried this and just didn't think it was brilliant. It seemed dry, and a bit bland. I even served these with a bernaise sauce and that still didn't make them great.
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2 users found this review helpful

Baklava

Reviewed: Dec. 11, 2006
This recipe is amazing. I consider myself a confident cook and baker but always avoided making baklava because I thought it ranked up there with crossaints - just cheaper and easier to purchase already made. But this recipe couldn't be simpler. The one thing I would say is don't worry if the Phyllo tears - that worried me as I was making it - but you can't tell in the end as the syrup holds everything together. This is truly one amazing recipe!
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13 users found this review helpful

Apple Crisp II

Reviewed: Nov. 27, 2006
I like this recipe because you can prepare ahead. I kept the crumble topping seperate until time to bake and it turned out great.
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0 users found this review helpful

Hot Artichoke Dip

Reviewed: Nov. 27, 2006
This dip is so easy to make - but is delicious and a definite crowd-pleaser. Reheats well too!
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0 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Nov. 27, 2006
The beauty of this cheesecake is how simple it is to make. The pumpkin also outweights the cheese - so you are getting more of a cheesecakey-pumpkin pie in my opinion. Note - if you do not follow the recipe instructions to run a knife along the edge of the pan after baking, you will get cracks. Don't forget this part.
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15 users found this review helpful

Chocolate Mocha Cheesecake

Reviewed: Oct. 27, 2006
I don't like leaving neutral or negative reviews - but when spending $10+ to make a dessert I think it's best to give honest reviews. The best thing this recipe has going for it is the portion sizing. Its meant to be a small cheesecake because you really do not need more than a 1 inch sliver. Now down to the specifics. The crust instructions call for too much. It ends up making a very thick crust - which was too overpowering in addition to the dense cheesecake. The filling results in a fairly overpowering flavor (and I like flavor) - but it almost has a truffle consistency - rather than cheesecake. Also - the cooking time. Hmmm ... well you just end up with overbaked edges and a semi-solid middle. I would recommend covering the edges with foil to combat this. I guess I was thinking it would be amazing like the submitter stated - but I don't agree. I doubt I would ever make this again. If you are a coffee lover than its worth a try.
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8 users found this review helpful

Displaying results 61-80 (of 85) reviews
 
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