KLOKANEK Recipe Reviews (Pg. 1) - Allrecipes.com (1479607)

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Leftover Roast Chicken Soup

Reviewed: Nov. 12, 2011
Great use of leftover chicken frames! I used two leftover frames, 8-10 cups water, added 1 tablespoon of salt with the other additions, and subbed peas for beans, since that made more sense to me. Mine's not bland at all, but that could be because I also added 5 jalapenos that were dying a slow, miserable death on my counter. But I'd make this again without the peppers, no problem!
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5 users found this review helpful

Beef Yakitori

Reviewed: Oct. 8, 2010
Amazing! Easy! I cheated and marinated a whole sirloin, and it was buttery and wonderful and yum. Definitely a keeper--thanks!
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2 users found this review helpful

Rushin' Casserole

Reviewed: Sep. 27, 2010
A good staple recipe, not fabulous but easy, healthy, and yummy. If you love Stroganoff but want something a lot healthier but equally filling, this is a great substitute. I find myself making it about every two months or so simply because it is a healthy and easy recipe for ground beef. Edit 4/14/12: Just made this again last night and was reminded that 4 cups of yogurt is way too much--I think 2 would be sufficient, with the amount of garlic you plan to use halved, too.
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4 users found this review helpful

Quick Lemon Dijon Chicken

Reviewed: Aug. 6, 2010
A great recipe for people who love big flavor without the fat--I used 1/2 lemon and lime each, and squirted the other halves over fresh spinach before I tossed in this chicken (and some olive oil) to make a salad. A keeper!
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3 users found this review helpful

Special Irish Beef Stew

Reviewed: Feb. 21, 2010
Rather bland.
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3 users found this review helpful

Pipirrana (Spanish Potato Salad)

Reviewed: Jan. 2, 2010
Perfect. The Spaniards that I had the audacity to cook Spanish food for were delighted, too.
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5 users found this review helpful

Macaroni Au Gratin

Reviewed: Apr. 14, 2009
Very easy except waiting and waiting and waiting for sauce to thicken, but worth the work. Used half extra sharp cheddar, half smoked gouda, and loved the result. Added a pinch of cayenne to the sauce and could have added more. DEFINITELY could have done the 16 oz of pasta with the amount of cheese and sauce! Holy cow!
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1 user found this review helpful

Cinnamon Rolls II

Reviewed: Feb. 22, 2009
Too bland, and the dough was hard to roll out.
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2 users found this review helpful

Cassie's Wishy Chicken

Reviewed: Feb. 11, 2009
Good but too salty, even though I cut it back to 3 tablespoons. I skinned my chicken, and the skin may absorb salt (I also used lime instead of lemon and Annie's Green Goddess dressing instead of 1000 island). Anyway, I will definitely make this super easy and adaptable recipe again, but I'll try it next with 1 tablespoon of salt.
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4 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Feb. 5, 2009
Skinned it, cooked it, and it was delicious! (I saved the skin and the cooked carcass in a freezer bag to make chicken stock at a later date).
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1 user found this review helpful

Carib Black Bean Soup

Reviewed: Feb. 1, 2009
Not great but easy--I found it very bland, but nothing hot sauce couldn't fix. I did a half recipe and started soaking the beans the morning I cooked it, and they were perfectly cooked. I also pureed the soup with an immersion blender--I highly recommend blending it, so that the texture is silky.
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2 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Jan. 30, 2009
Doubled it, used Earth Balance shortening, and whole wheat flour instead of all-purpose for chicken pot pie, and WOW--thick, great, copious crust. I rolled it pretty thick since the dough was so cold, and I had way more than I need. And thanks to the shortening, the crust is just as good the second day, even after refrigeration, as it was the first.
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1 user found this review helpful

Southwestern Barley Salad

Reviewed: Jul. 5, 2008
This recipe is strange in that it doesn't have any Southwestern spices. I added a teaspoon each of chili powder and cumin, and that really helped out. I even had folks ask me for the recipe! When I make it again, I'll add more lemon juice, too. For 3 cups cooked barley, in a 2-quart pot with lid, bring 3 cups of water to a boil, add 1 cup pearl barley, let it boil again and then cover it and simmer for 40 minutes. Then remove it from heat and let sit covered for 10 minutes. Fluff it with a fork like you would rice.
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17 users found this review helpful

Marinated Flank Steak

Reviewed: Apr. 20, 2008
Good stuff. Made this at a barbecue, to rave reviews. It was a little too salty for me, but not for anyone else, and I still loved it!
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1 user found this review helpful

French Beef Stew

Reviewed: Apr. 18, 2008
Very easy, very good. I love mustard so used the dijon full-strength, and that's what made the soup. Don't add a thing--why complicate this wonderful simplicity? ADDED: Since I have added this recipe to my rotation and cook it a lot, I'm giving it 5 stars instead of the original 4.
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2 users found this review helpful

Thai-Style Tilapia

Reviewed: Mar. 24, 2008
So I used lemon juice instead of lemongrass (hey, it was Easter), fresh grated ginger instead of powdered, and a whole can of full-fat coconut milk (oops--forgot to check the measurements). The result was really saucy and yummy, excellent over brown rice. I can't wait to try the lemongrass if it's this good without it!
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1 user found this review helpful

My Canadian Friend's Bean Soup

Reviewed: Mar. 17, 2008
I used this recipe as a template, and it's ideal for that. I started beans from dry, 2 cups. I used a local venison-pork sausage that is leaner an firmer, so I very thinly sliced it rather than crumbling it. I used a 28 oz. can of whole tomatoes and added oregano and basil. And the soup was superb, with a dash of Louisiana hot sauce and a side of homemade Italian herb bread.
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1 user found this review helpful

Black Magic Cake

Reviewed: Mar. 16, 2008
So two of my friends despise coffee. Instead of the cup of brewed coffee, I boiled water, placed 3 oz. unsweetened chocolate in a measuring cup, and poured enough water to equal 1 cup and stirred. The result was magnificent--I don't know how the coffee version tastes, but my version may very well be the best basic chocolate cake I've ever made!
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4 users found this review helpful

Puerto Rican Pork Roast

Reviewed: Jan. 10, 2008
I used a pork shoulder and followed the recipe perfectly. The roast was decent, not excellent.
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2 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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