KerryElizabeth Recipe Reviews (Pg. 1) - Allrecipes.com (1555452)

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KerryElizabeth

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Louisiana Crawfish Etouffee

Reviewed: Mar. 19, 2012
Delicious. My hubby and I thoroughly enjoyed this etouffee. I was unable to find crawfish at my local grocery, so I substituted large shrimp and it was great. I therefore changed the cooking up a bit, I cooked the shrimp in the butter with the onions and the cajun seasoning, then removed the shrimp when just cooked, to add back in just before serving. A+
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2 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Mar. 19, 2012
I can't believe I forgot to rate this fabulous recipe. I made it in Dec 2011 for Christmas trays to take to work. This is wonderful toffee, my first attempt and it turned out perfect. I did have some butter pooling after pouring onto the foil-lined sheet pan, but I just waited until the toffee was beginning to solidify, then tipped the pan and drained the butter off. Then, I topped with the (milk) chocolate, and chopped and toasted almonds. I was a little worried that the chocolate wouldn't stick, but after it had chilled, I broke the toffee into nice generous pieces and it was perfect. An instant read thermometer, like a "Thermapen" makes taking the temp much easier. A+
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2 users found this review helpful

Baked Beans II

Reviewed: Oct. 6, 2011
These are wonderful. My first time making baked beans and I was very pleased. I think it is important if you are going to rate a recipe you should make it as written. If you go about making a lot of changes and then give it a bad rating, that is terribly misleading to the system. Off my soap box! The only place I deviated is rather than lay two slices of bacon on top, I chopped up the two slices and sprinkled them on top. This made it much easier to serve and the bacon was nice and just crispy. The only change I think I might make next time is to drain one of the cans of beans. Very very good and very easy. ***EDIT*** I made this for a second time, drained one can of beans and it was just a bit better!! A++++
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15 users found this review helpful

Blueberry Cream Muffins

Reviewed: Aug. 10, 2011
Wow! Lovely muffins. I've made these twice. Once for a brunch at my house with a bacon cheese frittata from this site, and roasted red potatoes and fresh fruit. Perfect. The second time was for a work event. Both time people raved. Said I should enter them in the state fair : - ) The only change I made was to top them with a generous sprinkling of demerara sugar before baking. That sweet, crunchy topping really made these special. And they look beautiful, too. This will be my basic go-to muffin recipe for many different types of muffins. Thanks!
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3 users found this review helpful

Bacon Cheese Frittata

Reviewed: Aug. 10, 2011
This was very good. I added some chopped parsely, tiny chopped red bell pepper and sliced scallions and black olives to the top for decoration. It really looked beautiful. I made it in traditional fritata style, on the stove top and finished it in the oven. I think I used too large of a skillet, as I would have liked the fritata a bit thicker. So that is a change I will make next time. You can get most of the components ready the night before, and just put it together in a minute or two. It really is an easy and impressive breakfast or brunch dish.
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4 users found this review helpful

Grilled Portobello with Basil Mayonnaise Sandwich

Reviewed: Aug. 10, 2011
This was easy, and delicious. I've made it twice, exactly as written - no changes. I toyed with the idea of adding a slice of melty cheese, but haven't yet. I like the idea of a mostly vegan meal as I am exploring more meat-free dishes. Really though, you almost think you are eating a savory piece of meat in this sandwich! Thanks!
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14 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jun. 20, 2011
This was absolutely wonderful. I made it for our Father’s Day dessert. I make lots of desserts for family gatherings, and I don’t think any have exceeded this one in praise. It is really that good. I took the advice of doubling the cookie crumbs, baking it in a water bath (wrap the bottom of the pan with foil) and I let the cake cool in the oven with the door ajar – no cracks. I also laid a piece of parchment in the bottom of the pan before assembling the pan and filling it with the cookie crumbs. This made it very easy to just slip the finished cake off onto a serving plate. One change I will make next time is I will make more sauce . . . I used a 12 oz. bag of raspberries, but really could have used more. A+++++ for this cheesecake!
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4 users found this review helpful

Easy Red Beans and Rice

Reviewed: Mar. 3, 2011
I made this last night in anticipation of Fat Tuesday. I understand that this is not a totally traditional red beans and rice recipe, so I did not expect totally authentic RB&R. That being said, I made this dish as written, but using andouille sausage and adding two chopped stalks of celery with the onions and about a half cup of chicken broth. With these changes, it was fabulous. Quick and easy for a busy work night meal!! Plenty of seasoning from the andouille, so I didn’t need to add the extra cajun seasoning I had ready. Just a couple of shakes of Tabasco was all it needed. Next time I make this, and there will be a nex time, I will make it the same way I did, but probably add another can of beans.
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8 users found this review helpful
Photo by KerryElizabeth

Sweet Dinner Rolls

Reviewed: Jan. 5, 2011
Let me start by saying that *I do not* make yeast breads!! I bake and cook lots of things, but yeast breads are not my forte. This being said, I was assigned to bring rolls for Thanksgiving. I had saved this recipe, and decided to throw caution to the wind, and make these. I could not have been more pleased. They were not difficult to make, actually quite easy to roll out and form into crescents, and let me tell you . . . they were soft and buttery and delicious. I brushed them with melted butter just after I took them out of the oven. I highly recommend these lovely little rolls. Simply yummy!
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8 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Dec. 8, 2010
This was fabulous, and much easier than my old recipe that started with dried beans. I had grilled chicken breasts on hand, so I shredded 3 large ones up for this chili. I also modified amounts of spicy stuff, as we are not terribly fond of very spicy food. I used 4 ounces of “tamed” jalapeños, and only ¼ teaspoon of cayenne. Before serving, I smashed some of the beans in the pot to thicken the chili a bit. I also topped the chili with the jack cheese instead of stirring it in. Additional toppers were chopped avocado, thin sliced scallions and salsa verde. If you don’t have salsa verde, just some cilantro would be great. Tamed jalapeños are a jarred product from Mezzetta’s. The jalapeño was developed by Texas A & M Univ., and they have greatly reduced the capsaicin in these peppers. They have all the flavor of traditional jalapeños, with *much* less heat. We absolutely love them. My old white chili recipe has been replaced!
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7 users found this review helpful

Caramel Butter Pecan Bars

Reviewed: Nov. 23, 2010
Very good and easy. I served these with a small scoop of vanilla bean ice cream. Be sure to make a sling of aluminum foil to fit in the pan before filling . . . as one reviewer mentioned. This is good advice for all bar type desserts, like brownies and the like. After it has cooled and firmed up, the entire dessert can be lifted out and cut easily. Also, after you sprinkle the chips over the hot filling, put a piece of foil loosley over the top, it will help the chips to melt quickly and evenly.
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22 users found this review helpful

French Onion Soup Gratinee

Reviewed: Nov. 15, 2010
This was delicious. I made is exactly as written, served it with an iceberg wedge with bleu cheese dressing, chopped toasted walnuts and bacon crumbles. It made 4 very generous servings. I used my mandoline slicer (made by OXO) for the thinly sliced onions, it worked perfectly. With the mandoline making such quick work of slicing the onions, it was actually quite easy to prepare. It does take a bit of time to caramelize the onions, but since it is the most important step, take your time!
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6 users found this review helpful

Cowboy Stew II

Reviewed: Nov. 2, 2010
This was very good comfort food and extremely easy to prepare. Can feed a crowd. I did use frozen green beans and corn, increased the cooking time a bit.
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4 users found this review helpful

Annie's Lobster Bisque

Reviewed: Oct. 11, 2010
This was awesome! Not difficult to make and absolutely delicious. Honestly, I have never had better seafood bisque than this one. I made a few very slight changes, but I seriously doubt they made much difference. Instead of all lobster, I used one lobster tail, several very large scallops cut into fourths, and about 4 very large shrimp, chopped. I used 2 ½ cups fat free milk and 2 ½ cups half and half, and I used a nice drinking sherry, not cooking sherry. The seafood and milk changes were simply because that is what I had on hand. But, I never use cooking sherry, as it is so salty. As it turned out, I did have to add some salt to the bisque, but at least I was able to control it. So after all, the cooking sherry might work fine. I served the bisque with a simple green salad and crusty bread. My husband commented that it was wonderful, and wants me to make it for company soon!
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28 users found this review helpful

Too Much Chocolate Cake

Reviewed: Sep. 10, 2010
I made this cake three times before rating it. I made it the first time as written and it was very rich and decadent! The second time I used 1½ cups of mini-chocolate chips, 3.3 oz size of chocolate pudding and ¾ cup oil. It was delicious. The third time I used white cake mix, 3.3 oz white chocolate pudding, ¾ cup oil and 1½ cups of white chocolate chips, it was divine! You cannot go wrong with this cake. All three times I topped it with Satiny Chocolate Glaze from this site, the last time using white chocolate chips. That is really the only thing I would change . . . white chocolate does not need the addition of the butter in the glaze, just melt the chocolate with the corn syrup, and drizzle. Truly a versatile cake to be proud of.
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14 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Sep. 9, 2010
This BBQ sauce is delicious! I made it to use as a condiment for pulled pork sandwiches that I had prepared using a spice rub. Everyone loved it. It is so much better than common store bought sauce. There is a place for convenience, of course, but given just a little bit of time, you can make this with very little effort. I always check reviews before I make somehting from AR. As of today, this recipe has been reviewed 581 times with an average 5-star review. 2/1-star reviews, zero 2-star reviews, 16/3-star reviews and 563 4 or 5-star reviews!! The reviewers that gave this recipe 1 and 3 star reviews said most often they thought it was either too sweet or too vinegary . . . . . makes me wonder if they really know what Kansas City BBQ Sauce is supposed to taste like!!
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7 users found this review helpful

Toasted Coconut, Pecan, and Caramel Pie

Reviewed: Jul. 23, 2010
This is a fabulous pie!! I first made this for a dinner party at my home, and it was sure a hit! My husband loved it, and has requested it several times since. I like coconut only when it is toasted. and I love caramel. Yes, it is sweet, but it is *PIE* for heavens sake! The full recipe fits nicely in a 9 x 13 pan, using a graham cracker or butter/cookie crust.
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9 users found this review helpful

Popsicles for Hot Dogs

Reviewed: Jun. 19, 2010
My doggies loved them!! Perfect for a hot summer treat. Thanks!
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5 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Jun. 15, 2010
I made this as written with a few *minor* changes. I used full fat cheddar, but Daisy light sour cream and 2% cottage cheese. I added a tablespoon of dijon mustard and 1/2 cup skim milk, Panko breadcrumbs on top. This was easy and absolutely wonderful. It is not the drippy, artificially yellow stuff that some are accustomed to from childhood. My husband loved it, too. Thanks for a great *keeper* recipe.
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8 users found this review helpful

Meatball Nirvana

Reviewed: Jun. 14, 2010
I made these as written except for subbing garlic powder for the garlic salt, and they were wonderful. Doubled the batch as making twice as much takes no more effort, and I could tell by reading the recipe that I would probably like them. First night we had Meatball Nirvana Sandwiches, next night with pasta. Do try to mince the onion as small as possible to blend easily. This would probably make delicious mini-meatloaves, too.
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9 users found this review helpful

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