Kellygrrrl Recipe Reviews (Pg. 1) - Allrecipes.com (1425815)

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Kellygrrrl

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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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197 users found this review helpful
Photo by Kellygrrrl

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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127 users found this review helpful
Photo by Kellygrrrl

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
Photo by Kellygrrrl

Carrot Banana Bread

Reviewed: Jan. 19, 2009
This is an excellent recipe. I was looking for a way to use up extra carrots - and I also had some overripe bananas so I was in luck when I found this. I did make a few changes to suit our tastes and it resulted in a great alternative. I omitted the nuts and instead added equal amounts of raisins. They plumped up in the batter and were a lovely complement to the flavors. I also wanted to add an oat streusel - we love that crunch... and so I just mixed 1/4 quick cook oats, 1/4 AP flour, 1 Tbsp of sugar, 1 Tbsp of brown sugar and 2 Tbsp of melted butter with just a dash of cinnamon. Mixed all together and crumbled over the top. It did slow down the baking time, needing an additional 10 minutes but the result was a fabulous moist breakfast type bread that still had a yummy crunch to the topping. I certainly recommend this recipe!!!
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38 users found this review helpful

Mom's Chocolate Cake

Reviewed: Oct. 24, 2008
This recipe is completely unsuitable for cupcakes, which is rather misleading considering the photo shows cupcakes. They didn't raise correctly (and I didn't open then oven) and the coffee flavor seems to somehow create an intensified burnt flavor at the bottom of each cupcake. Oh and the liners could not be pulled off without destroying the whole cupcake. So while this make work in layer cake form, its unsuitable for cupcakes and seems to be a generally unstable recipe. Very disappointing.
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19 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

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

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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13 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

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

Amy's Chocolate Chip Cookies

Reviewed: Oct. 27, 2006
This is a great recipe. I had a similar ones years ago and lost it - but this is almost exactly like it. I do agree with a previous reviewer who suggested adding a tsp of salt. It gives the right combination of salt and sweet - very balanced. Without it I think they would have seemed lacking in flavor. I also made this with White Chocolate pudding - very nice.
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12 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

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

Old Fashioned Prune Cake

Reviewed: Sep. 18, 2009
Excellent cake! I made this in a 9x13 and only made one change. I substituted the corn syrup with agave nectar which is a bit healthier. I worried my husband would turn his nose up at it when I told him the prunes were in it, but he loved it and said it tasted just like Sticky Toffee Pudding that he ate as a child. Great recipe!!
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7 users found this review helpful

Surprise Banana Cake

Reviewed: Jan. 16, 2009
This is a great recipe - I did add the additional tsp of baking powder as suggested by another reviewer - just to lighten it up. Came out very flavorful, moist and light. I also threw in a 1/2 cup of mini chocolate chips because we can't resist the banana/chocolate flavor combination in my household.
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7 users found this review helpful

Cheesecake Brownies

Reviewed: Nov. 1, 2008
This is a great recipe - and with such wonderful results no one will think you cheated with a brownie base mix. I baked mine in individual muffin tins and didn't swirl the cheesecake mixture, instead it acted as its own layer on top of the brownie. Then drizzled with melted dark chocolate - came out amazing!
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7 users found this review helpful

Red Wine Braised Short Ribs with Smashed Fall Vegetables

Reviewed: Nov. 17, 2009
This is an excellent recipe and one my husband asks me to make very often. The only things I do different are that I omit the red wine and sub beef stock for it. This is good for anyone who finds it too acidic, and you are not missing any flavor by doing this. I also dice the onion, carrot and celery rather than large chunks. Lastly, if I happen to have some available, I use bacon fat to saute those veg in first. Just gives it another layer of complexity and richness.
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5 users found this review helpful
Photo by Kellygrrrl

Whole Wheat Snickerdoodles I

Reviewed: Nov. 2, 2008
excellent recipe - I actually was looking for a recipe to use up my huge bag of WW flour - and stumbled upon this one. Not only did they turn out beautifully, now I have a recipe that gets some whole grains into my little ones. Thank you!
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5 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

Allie's Delicious Macaroni and Cheese

Reviewed: Nov. 27, 2009
Wow - this was super easy AND delicious. What I loved about this recipe is that it can be made as is and served as a creamy style mac n cheese, or can also be baked and be more set. We loved it both ways. I also threw in some crumbled bacon and it took it to a new level of yummy complexity. I really think the mustard is key - it seems to amplify all of the flavors. Make this!!
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4 users found this review helpful

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