KCANDROSE Recipe Reviews (Pg. 1) - Allrecipes.com (1593364)

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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

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

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

Old-Fashioned Lemon Bars

Reviewed: Mar. 16, 2008
These had an excellent flavor and chewy texture--on the outside edges that were cooked correctly. The middle was very "sludgy" and remained so even after an extra 15 minutes of cooking. I think next time I'll try it in an 11 x 7 pan, and perhaps drop the oven temperature to 325. I used dried cranberries, they were a wonderful replacement for the raisins.
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18 users found this review helpful

BBQ Tuna Fritters

Reviewed: Apr. 23, 2008
This sounded really weird when I read the recipe, but I was desperate for something to do with canned tuna besides a tuna noodle casserole. I thought it was decent, and I would have given it four stars. I added the extra star because my extremely picky ten-year-old daughter said it was great, and she NEVER says that about anything. The first time I made it I didn't have any barbecue sauce, so I made a mix of catsup, brown sugar, vinegar, spices and seasonings, and it was even good that way.
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17 users found this review helpful

Everything But the Kitchen Sink Casserole

Reviewed: Nov. 27, 2008
My husband was intrigued by this recipe and he tried it. The flavor is good and savory, made me think of paella or arroz con pollo or something. HOWEVER, you should cook the brown rice first, preferably in the brothy liquid. He cooked the casserole an extra half hour and the rice still was crunchy. It makes me want to scratch my head: you cook everything else you put in this casserole, why not the rice??
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12 users found this review helpful

Easy Baklava

Reviewed: May 26, 2011
This is an easy awesome recipe with lovely results. I have made this several times, using orange zest, and it's gone quickly every time. I use more like 5-6 tbsp of the chopped nuts (I use walnut) per layer, start with 6 leaves of the phyllo and put 4 in between, top with 6, according to other reviews. I use a Pampered Chef chopper for the nuts, goes quickly.
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11 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

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

Zucchini Herb Casserole

Reviewed: Sep. 5, 2009
I don't remember if I've reviewed this or not, but it was wonderful. My husband will actually eat zucchini, if it's served to him in this dish. I have changed a couple of things: I make brown rice, and I make more of it (2 to 3 cups cooked) so I can make this a vegetarian main dish, and I use less cheese, so it's not quite so fattening. Seasoning is perfect as it stands.
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8 users found this review helpful

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

Ground Beef N Rice Pie

Reviewed: Jan. 8, 2009
I made this and it was okay. It was quite bland. I probably won't make it again, but for a suggestion I would try making it with your favorite jarred spaghetti sauce, instead of plain tomato sauce. It might zip it up a bit.
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5 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

Bacon, Lettuce, and Tomato Macaroni Salad

Reviewed: Aug. 8, 2013
My family LOVED this recipe! It was fresh and creamy and loaded with bacon and tomato flavor! I normally take liberties with the recipes here, but the only thing different I did was just use 1/2 pound of bacon. It was still amazing!
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4 users found this review helpful

Bev's Chocolate Pie

Reviewed: Feb. 5, 2009
I only gave this four stars because the texture is a little odd. However, it's delicious. I'm lactose intolerant, so I tried substituting unsweetened almond milk, original, and adding one tbsp cornstarch. Set up beautifully! A dense fudgy chocolate pie, rich and sweet.
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4 users found this review helpful

Cinnamon Popcorn

Reviewed: Feb. 5, 2009
My daughter likes this so much I make it for her class on her birthday. I have to say DON'T make it with tub margarine, just too much water, yuck. Make it with real butter or stick margarine. Also, use more popcorn. This seems to dilute the overly buttery sugary syrup a bit and still tastes yummy.
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4 users found this review helpful

Peaches and Cream Cookies

Reviewed: Aug. 13, 2007
Even after adding TWO cups of pureed peaches, these cookies didn't taste like peaches. They didn't double in size, either. They're a decent cake-like cookie, but since we prefer crisp or chewy cookies, we probably won't make these again.
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4 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Feb. 4, 2010
I was not impressed. I followed this recipe to the T, using a 2 pound roast. It came out dry and tough. I ended up using the leftovers to make a beef noodle soup, and even after simmering the meat for almost two hours it was still tough.
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3 users found this review helpful

Turkey Burger Pie

Reviewed: Sep. 24, 2009
I read a lot of reviews and made my own version of this. Ground turkey is pretty bland on its own. I used taco seasoning to season it up some. I also grated two small zucchini and added that to the meat as I browned it. After using the taco seasoning mix and adding the water, it had to cook somewhat longer than usual because the zucchini added extra liquid (even after draining). I used 1 cup Bisquick, two eggs, and 1 1/4 cup almond milk (we're lactose intolerant) for the topping. Both picky kids liked this, especially after I called it 'taco pie' instead of turkey burger pie. It's an easy recipe to adapt to your own tastes.
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3 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 30, 2008
This was VERY VERY GOOD. I made it and took it to a Thanksgiving supper and everyone had seconds and thirds and asked for the recipe. Some of us poured gravy on it, and I told someone else that it would make a good breakfast, heated with maple syrup. And I can see lots of different adaptations you can do with it: add chopped green onions, add Mexican corn instead of regular corn, add a small can of jalapenos, add cheese of almost any sort. Excellent!
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3 users found this review helpful

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