Kristen Lilly Freitas Recipe Reviews (Pg. 1) - Allrecipes.com (1583303)

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Kristen Lilly Freitas

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Simple Whole Roasted Chicken

Reviewed: Nov. 27, 2014
I used the roasting method only, with a different chicken rub recipe. This method roasts the chicken perfectly! The skin was perfectly crispy and flavorful, and the meat was so moist and juicy! I made sure to baste the chicken with chicken broth every time I changed the oven temp. The only issue was that with the high heat, the drippings in the pan burnt, so I couldn't use them for basting or for the gravy. Hence, the reason for 4 stars instead of 5.
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Mom's Baked Macaroni and Cheese

Reviewed: Aug. 14, 2011
I have tried sooo many mac n cheese recipes, and my family has hated them all. This is the first homemade mac n cheese recipe I've made that they love. I love how easy it is to make! It did need two cans of soup, and I had about 1/2 cup sour cream I needed to use up, but other than that, no changes were made. This will be in the regular rotation. :-)
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9 users found this review helpful

Cracked Sugar Cookies I

Reviewed: Apr. 18, 2011
These cookies are perfect! (I did add 1/4 tsp almond extract, just because we love the taste.) I tried them three different ways based on the reviews I read. One cookie sheet just like the recipe, rolled and not dipped in anything. The second sheet with them rolled in sugar and pressed down more flat. The third sheet with them rolled in sugar and *not* pressed down. The cookies baked identically whether they were pressed down flat or not-meaning they had the same chewy consistency, and took the same (14 minutes) to cook. However, the cookies that weren't pressed down flat first had more of the crackling on top, when they were done cooking. I don't think rolling them in sugar is really necessary either. They were just as good without it. Bottom line- I think the recipe is good as is. :-)
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1 user found this review helpful

Monster Cookies VIII

Reviewed: Apr. 10, 2011
Five stars for how much easier these are than making them the old fashioned way! They are soft and very tasty. I think for the oats to add any real texture though, they need to be doubled. You could skip the oats, too, because 1/2 a cup doesn't seem to do anything for them. I will make these again for sure. :-)
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1 user found this review helpful

Egg Drop Soup I

Reviewed: Apr. 10, 2011
I had to cut back on the amount of bouillon to 3 cubes, plus it needed a bit of garlic powder and ground ginger, along with chopped green onions to make it taste like restaraunt soup. The rating is based on if I made it according to the recipe- it would have been a bit too salty and plain.
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2 users found this review helpful

Gooey Butter Cake II

Reviewed: Sep. 23, 2010
Cook time on this is way too long. I checked it 10 minutes early, and it was already overdone. Ruined the cake. Will use another recipe next time.
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2 users found this review helpful

Microwave Apple Crisp

Reviewed: Sep. 19, 2010
I didn't like the texture of the oats in this at all. I cooked for 10 minutes, and the oat topping was mushy, so I let it sit. After sitting for several minutes, the oats were both chewy and crunchy- and not in a good way. Hard to describe the texture, but it was hard to eat. The apples were fine though. Won't make apple crisp in the microwave again.
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1 user found this review helpful

Grandpa Hubbard's Oatmeal

Reviewed: Jul. 18, 2010
I bought a bag of rolled oats that didn't come with cooking instructions, or the water to oats ratio. I was glad to find this recipe. The oats turned out perfectly. After they were done cooking, I just mixed all the brown sugar, butter and milk in the oats right in the pan, then served it in the individual bowls. We only had amaretto creamer and wasn't in the mood for that mixed with oatmeal, so just skipped the creamer. Did add cinnamon though.
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18 users found this review helpful

Honey Dijon Balsamic Vinaigrette

Reviewed: Apr. 8, 2010
Delicious! Served this on a chef salad. Added a half tablespoon more honey than called for in the recipe and a bit of garlic powder. Everyone loved it.
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Stephen's Chocolate Chip Cookies

Reviewed: Jan. 2, 2010
DELICIOUS! This is my new chocolate chip cookie recipe! I used a bag of milk chocolate chips and 1 cup of toasted pecans, since that is what I had on hand. I took the cookies out of the oven at 12 minutes, which is when they were just turning brown on the edges, and still looked wet in the middle. They continued cooking for a couple minutes out of the oven, and then moved them to the cooling rack, as the recipe stated. Crisp on the edges, soft and chewy in the middle- Perfect!
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4 users found this review helpful

Carrot Bread II

Reviewed: Jun. 25, 2009
I've made this several times, and my family and I really like this bread! My five year old son is excited when I make this. Followed the tip about making the carrot baby food, and it works great every time.
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Valentine's Pie

Reviewed: Apr. 11, 2009
This is super simple to make. I had a 9 serving graham crust, so I wanted more filling. I used two packages of cream cheese, instead of one, which made it more like cheesecake- except fluffier. Instead of cool whip, I made (a half batch) of the homemade the whipped cream recipe from this website. Used pineapple pie filling, instead of cherry, since that is what is preferred by my family. So, this was a great base recipe, and I'm sure it's great as is, without changing it.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 4, 2009
This is so good, it's my new chocolate chip cookie recipe! Thanks! Followed the recipe exactly, except only had salted butter in the house, so that's what I used. Didn't have any issues with it. Crisp on the outside, soft on the inside. Perfect! One note- They looked "raw" at the end of the cooking time, so I left them on the cookie sheet for about 5 minutes, before moving them to the cooling rack. They are kinda crispy on the outside, soft on the inside.
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Tex Mex Black Bean Dip

Reviewed: Oct. 1, 2008
I loved this! Thought it was great, and I didn't change a thing. Served on fried corn tortillas.
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0 users found this review helpful

Chewy Brownie Cookies

Reviewed: Jul. 11, 2008
I would give these three stars, but I left out the chocolate chips, so that wouldn't be fair. These weren't sweet enough without the chocolate chips, so if you aren't going to add the chips, add aprx. 1/4- 1/2 cup white sugar (along with the 1 1/2 cup brown sugar) to add more sweetness.
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Roasted Herb Chicken and Potatoes

Reviewed: May 11, 2008
This was SO good! It tasted similar to a rotisserie chicken. I made it for a Mother's Day dinner and everyone loved it!! I didn't change a thing about the recipe, except I made mashed potatoes on the side instead. The drippings from this would make an excellent gravy. You could even use the marinade on chicken pieces- like boneless, skinless chicken breasts. Great recipe!
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21 users found this review helpful

Hockey Pucks

Reviewed: Apr. 8, 2008
I wasn't sure how these would turn out, but they really are SO good! My daughter was able to help me make these with no problem. :-) I used chocolate bark, because that is what I had in the house. Also used Honey Butter Ritz crackers, and I think they are even better than regular ritz because they aren't salty. My husband was skeptical, but he loves them, too!
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Banana Bread Cookies

Reviewed: Mar. 31, 2008
Halved the recipe, used the one large, overripe banana I had and butter instead of shortening. The first thing my almost 4 year old son said when he tasted one was- "These are muffins!" They are the exact texture of a muffin, so don't expect a typical cookie. They are tasty though! Great with my morning coffee. :-)
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Soft Peanut Butter Cookies

Reviewed: Mar. 3, 2008
I made the cookies exactly as written, and agree with the others that they need more peanut butter. I think 3/4 cup peanut butter would be about right. Cooked them for 8 minutes and took them out of the oven. Allowed them to sit on the cookie sheet for a few minutes to set, then moved them to a cooling rack. After cooling, they are crisp on the outside, soft on the inside. They do seem like they could become crunchy cookies in a day or so though.
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45 users found this review helpful

Apple Crisp II

Reviewed: Nov. 26, 2007
This was really good! I couldn't imagine leaving the water out, because it really makes a nice sauce for the apples. If you want more of a crumb topping, cut the amount of butter in half, and don't melt the butter, just soften it a bit. Cut the butter into the flour/oat mixture with a pastry cutter until you have incorporated it throughout and it resembles coarse crumbs. I used three Gala apples, thinly sliced and left the skin on. Didn't see the need to go through the effort of peeling. Then I cut the amount of the ingredients to go with the apples in half. Used the same amount of ingredients for the topping though, because I love double topping. :-) My husband and I absolutely loved it and I will definitely make this again.
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2 users found this review helpful

Displaying results 1-20 (of 77) reviews
 
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