KCANDROSE Recipe Reviews (Pg. 2) - Allrecipes.com (1593364)

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Chai Tea Mix

Reviewed: Jun. 5, 2007
I love this. I have already made this several times, and given it away as gifts numerous times to grateful friends. My mother-in-law loved it camping, it's quick and easy to have a hot delicious drink in the morning. I personally have cut the sugar to one cup, and am contemplating cutting it to half a cup. I also add a teaspoon of nutmeg, and I use sugar-free French vanilla creamer. I might try some of the other sugar-free creamers for a different taste. I grind it up in the coffee grinder, I think it does a somewhat better job than the food processor, even though it takes longer. Thanks for the recipe!
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8 users found this review helpful

Dr. Michael's Yeasted Cornbread

Reviewed: Jun. 5, 2007
Like everyone else here at Allrecipes, I read the reviews and figure out what I want to change. So I cut the flour to 2 1/2 cups, changed the cornmeal to 1 cup, and dropped the water. It turned out quite nicely, everyone complimented me. It had much more of a cornbread flavor than the original recipe (according to some other reviewers) and spread with butter at the table tasted great. I liked it that I didn't have to turn on the oven and heat up the kitchen when it was already unseasonably hot. Cold ham, cold potato salad, cold broccoli salad, and this bread to fill up my kids who aren't old enough to appreciate the salads, made it a very nice meal.
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47 users found this review helpful

Savory Deviled Eggs

Reviewed: Dec. 5, 2006
I made this recipe with a few changes: I substituted balsamic vinegar for the white wine vinegar (I didn't have any) and I used Lawry's seasoning salt instead of the regular salt, just for fun. I made a double batch since they were for a party, and they disappeared quite quickly. I had several people asking me for the recipe! They were excellent.
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68 users found this review helpful

Scalloped Cabbage Casserole

Reviewed: Nov. 15, 2006
Cabbage and cheese? I thought. Cheese and cabbage? I couldn't quite figure out how it would taste. I wanted to try something new, however, and I had a lovely head of cabbage in the fridge. This was very very good, surprisingly good. I only made a half recipe, as I knew my two kids would turn their noses up at it. But my husband and I liked this a lot. This one's a keeper. I made it slightly differently: I sauteed the onions, grated carrot and cabbage in two tablespoons butter, and made the white sauce separately. I just like the control I have over how much the cabbage cooks in the pan. And I used regular cheese, as I can't stand processed pasteurized American cheese-like food substance.
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40 users found this review helpful

Sylvia's Ribs

Reviewed: Jun. 8, 2006
These ribs were decent. I used it on pork ribs, which are fattier yet more flavorful than beef ribs. Boiling them for so long seemed to remove most of the flavor, and didn't seem to get rid of much of the fat. The meat ended up very tender, and tasting mostly of the sauce. I prefer to use a rub on my ribs, bake them for 1-2 hours in a slow oven, then cover them with a barbecue sauce and grill or broil them for a few minutes. They're still tender, and they haven't had all their natural flavor boiled away.
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3 users found this review helpful

Swedish Jam Cookies

Reviewed: Jun. 30, 2005
I have a question: wouldn't the jam simply fall out of the indentation in the cooky when you put the cookies in the jar? Wouldn't it be better if you cooked the jam in the cooky?
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9 users found this review helpful

Sesame Tilapia

Reviewed: May 19, 2005
I tried this dish tonight after marinating in the fridge since early this morning. The fish had a very nice flavor, which is good, since tilapia is a very bland fish. I would recommend overnight marinating, and I would also highly recommend BAKING FOR ONLY 15 MINUTES. I checked the fish at 20 minutes and it was edible but dry and somewhat overdone. I used about 3 tbsps olive oil, since I had no sesame oil, and tons of garlic. I don't have 'Italian seasoning' but I do have oregano and basil, so I used those, and put in about a tsp of lime juice. I beat all the seasonings into the oil first, then poured over the fish in a zip loc bag, then refrigerated.
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5 users found this review helpful

Baked Tilapia

Reviewed: May 18, 2005
I served this recipe, and it turned out all the flavor was in the sauce. The fish did turn out very moist and tender, but it was quite bland. It's the nature of the fish, I guess, but next time I'll try marinating the fish before I cook it.
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1 user found this review helpful

Bodacious Broccoli Salad

Reviewed: Aug. 6, 2003
I thought 2 teaspoons was a bit much, so I only put in 3/4 teaspoon and that was STILL too much. CHECK BEFORE YOU SUBMIT!!
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1 user found this review helpful

Yvonne's Pea Salad

Reviewed: Aug. 6, 2003
I made this with a pound of peas, and 3/4 pound of cheese, but I still kept with the one tablespoon curry powder and one tablespoon dill weed, AND IT WAS INEDIBLE. It was too incredibly strong. What's worse, it was the first time I'd made it, and I made it for a party, now I'm sure everyone who had some thinks I can't cook worth a bean! Perhaps the originator of this recipe meant to say ONE TEASPOON????? and not ONE TABLESPOON???
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9 users found this review helpful

Displaying results 21-30 (of 30) reviews
 
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