KITCHEN DOLLY Recipe Reviews (Pg. 1) - Allrecipes.com (1577929)

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Hillshire Farm® Sausage Alfredo

Reviewed: Dec. 19, 2014
I don't have a lot of time to prepare elaborate dinners during the week, so I thought this recipe was fantastic. I also sauteed onions and peppers after browning the sausage (I used slightly more sausage). Sausage can be oily, so after I sauteed it, I took it out, and drained it very well, patting it down with paper towels; wiped out the skillet, and continued with the recipe. I added peas and mushrooms to mine, and will add sundried tomatoes next time. Great recipe!
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Southwest Breakfast Burritos

Reviewed: Oct. 21, 2014
Delicious! I always try to stick closely to the recipe the first time making the recipe. Howver, based on preference, I made a few changes. I did not change much...just used Jimmy Dean's Bacon Lover's Pork sausage, and instead of taco seasoning, I used fajita seasoning, and finally instead of the tomato, I used a well drained can of mild Rotel. This made so many burritos that I was able to freeze several and had a quick breakfast whenever I decided to use them. The prep takes a while, but I would imagine it would go faster with at least 2 people. Thanks for the recipe!
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Tex-Mex Patty Melts

Reviewed: Oct. 21, 2014
Wonderful flavor but spicy! I followed the recipe exactly, except I did not use beer...in its place, I just used about a 1/4 cup of cold water, more or less. The beer I would assume is to keep the meat juicy and moist. I always add a little water or finely crushed ice to my ground beef for juicyness. The only change I would make next time is to only use 2 peppers total due to the heat level. But overall, this was a delicious recipe, and I will definitely use it again. Thanks!
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Melt-in-Your-Mouth Slow Cooker Chicken

Reviewed: Sep. 9, 2014
Wow! What a great way to dress up the humble and bland chicken breast! So easy and delicious. I, like others, did not use the malt vinegar...I just thought there would be enough acid in the dish with the salad dressing and sour cream. I think next time I'll try it with penne pasta, since angel hair tends to clump together a bit. Thank you so much for the recipe
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Oven Baked Jambalaya

Reviewed: Sep. 30, 2013
Very nice recipe! I didn't read all 200+ reviews, but I always read the least positive and the most helpful before starting any recipe. A common theme was mushiness, esp. w/the rice & shrimp. I scaled the recipe to 8 servings, and this made a TON!! filled up a 13X9 pan. To keep the prep work easy, I used frozen chopped onions and bell peppers (Picsweet). Used jarred minced garlic. Used pre-cubed ham also. Only had to slice/cut the sausage. Used 5 of the whole tomatoes and crushed..whole can would have been too many, and no extra juice. Proceeded with the recipe, cutting out 1/2 cup of the broth. Cooked the rice separately in chicken broth, and during the last 7-10 minutes, stirred in the rice and shrimp to heat through. This made a nice, juicy jambalaya, but not overly tasting of tomatoes, and consitency was nice throughout. Thanks for the recipe!
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Crispy Fried Chicken

Reviewed: Jul. 22, 2012
It was the technique in this recipe that intrigued me. Many times I have fried chicken, esp. larger pieces like thighs, large legs and breasts, only to cut into them to see they were still red in the center. This method not only ensures a perfectly crisped crust, but also good internal cooking. My mom always taught me to season the chicken before frying, so the night before I sprinkled each piece with salt, pepper, garlic powder, and onion powder. Chicken sat all night in the fridge. Thank you so much for sharing this recipe. There are literally hundreds of fried chicken recipes out there, but this is the best I have found.
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Easy Pleasy Mac N Cheesy - US Navy Style

Reviewed: Oct. 25, 2011
Like many others, I have tried numerous mac and cheese recipes. I especially like the ones that don't require making a roux. This one fits the bill completely. The ingredients and approach are very simple, and the recipe yields a dish that is delicious fresh and as leftovers. I used whole wheat macaroni and evaporated milk, and made no changes to the recipe. Just fabulous!
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Brown Sugar Meatloaf

Reviewed: Jan. 25, 2011
Very delicious! I too baked the meatloaf in a regular 13 X 9 glass dish, placing the sauce on the top, and the brown sugar on last. The other changes I made were to add a tsp. of low sodium Morton's Nature's Seasoning, a few more cracker crumbs, and 1/2 cup of mild chunky salsa to the meatloaf. And instead of using ketchup on the top, I substituted it w/the same mild salsa. Very good meatloaf, and I will make again!
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Cheesy Beans and Rice

Reviewed: Aug. 4, 2010
I can't believe I am just now rating this WONDERFUL recipe! I usually make this at least once per month. In the summer though, I just make it on the stove. It is delicious, simple and very healthy. To make it more healthy, you can always use less cheese or low fat cheese. The recipe is perfect as is, but I always add about 1/2 to 1 teaspoon of cumin. I will also use the suggestion of another reviewer and cook the brown rice in fat free chicken broth. If you enjoy spanish style rice, you'll really enjoy this!
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Flatlander Chili

Reviewed: Jan. 8, 2009
What a wonderful chili! I too made a few alterations: I used a 28 oz can of crushed tomatoes, 15 oz can of diced tomatoes, and a 15 oz can of tomato sauce, and just cut the beans to one can (kidney-red), leaving everything else the same, and this chili was spectacular.
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Baked Beef Stew

Reviewed: Dec. 12, 2008
I've been using this recipe for years. It does take a little time to chop all of the vegetables, but it is well worth it! The one thing I like is that I don't have to stand over the stove ensuring the stew doesn't stick to the bottom. I would highly recommend this stew to anyone who likes stew with a roasted, not boiled, flavor.
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13 users found this review helpful

Grandma's Corn Pudding

Reviewed: Dec. 10, 2008
I really didn't care for this. I thought the finished product might have a creamy smooth texture. Instead it was very eggy, like a quiche. The taste was good, but the texture in my opinion wasn't. Will continue looking for a better recipe.
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1 user found this review helpful

Taco Lasagna

Reviewed: Oct. 23, 2008
I highly recommend this recipe if you're looking for a simple, yet filling casserole! I have made this twice with great results. The only changes I made were to stick strictly with cheddar cheese, and I added about 4 oz of chopped green chiles with the green onions. Also, I spread the sour cream as a layer instead of dropping it by spoonfuls. All together, a very delicious lasagna.
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Absolute Mexican Cornbread

Reviewed: Sep. 20, 2008
Well, I must say that this is the most DELICIOUS cornbread recipe I have ever tried! The only thing I did differently was to use a tad less sugar, and next time I will use a little more of the peppers, but from now when I want a rich and satisfying cornbread for a treat, this is now my go-to recipe.
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Sunday's Apple Pie

Reviewed: Aug. 12, 2008
I really liked this pie recipe! It was simple yet flavorful. The only thing I did differently was to bake the pie at 400 for about 30 minutes to avoid a soggy crust, but will definitely keep this recipe to use for the future. Thanks!
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139 users found this review helpful

White Velvet Cake II

Reviewed: May 11, 2005
Made this cake a few weeks ago, and really enjoyed its richness. Actually, I made two cakes, the first turning out pretty well, but sticking to the pans. I learned with this cake that you have to really let the layers cool before you remove them. I wanted a coconut cake, so I added a cup of coconut to the batter, with a little vanilla extract, and made a buttercream icing, pressing coconut on the sides and top of the cake. Delicious cake, but definitely not for dieters!
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Beef Enchiladas II

Reviewed: Jun. 16, 2004
What I really love about this recipe is the delicious simplicity of it! Not too many ingredients, but very tasty. The only personal adjustments I made was to roughly chop 3 cloves of garlic to saute with the meat and onions, and to use 2 cans of Old El Paso enchilada sauce instead of the dry mix. Also after sauteeing the meat, I added a 1.48 oz. pack of Lowry's dry chili seasoning mix and a little of the enchilada sauce and sauteed this to give the meat a little more flavor. And I went with a 4 oz. can of chopped olives (because I really like olives) to top the enchiladas along with colby/monterrey jack cheese. We really enjoyed this dish, and will definitely do it again.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 12, 2004
This was an excellent recipe! Normally, I don't care too much for oatmeal cookies, but these have the best flavor ever. For a little extra pizzaz and sweetness, I mixed 1 cup powdered sugar with 1 tablespoon of milk to make a glaze, which I drizzled over the cookies. Thanks Beth!
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Chicken Tetrazzini for a Crowd

Reviewed: Mar. 1, 2003
Now, this is the way Chicken Tetrazinni/Spaghetti is supposed to taste!! And it uses so little salt. The 1 major change I made was the type of chicken used. My family likes white & dark meat, so I boiled/simmered for 2 1/2 hrs. a 6 lb. chicken hen in a broth of water, lots of chopped cel., onion, bell pepp., garl., bl. pepp., and poultry seas. (more trouble but worth it) After removing fat, skin, bones & veggies from the broth, I proceeded w/the rest of the recipe exactly as it was (I also cooked the spag. in the same broth). Thanks for a recipe I'll use for a long time!
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95 users found this review helpful

 
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