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

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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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9 users found this review helpful

Garlic Bread

Reviewed: Dec. 15, 2012
I made it the first time tonight with a houseful of people playing D&D. They were clamoring for it before the bread machine beeped. Everyone loved it and it was gone in 15 minutes. I didn't put in the Parmesan or the chives, I did put in 1/4 cup gluten in place of 1/2 cup of the flour. The only other change was upping the fresh garlic to 3 cloves, minced, which came to about 1 1/2 tablespoons. Wow!
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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

Beef Tenderloins with Mushroom-Garlic Sauce

Reviewed: Jun. 27, 2014
We had to substitute a few things for budget reasons. We found a less expensive steak, used regular mushrooms instead of portobellas, and used cream of mushroom soup instead of the package sauce. It still turned out incredible! I think my daughter added a little more wine to help thin the sauce a little (yes, my 16 yo made this).
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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

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

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

To Die For Fettuccine Alfredo

Reviewed: Jun. 27, 2014
Made it as written, divine!! Next time I'll persuade my 13 yo son (who made this) to add fresh garlic and hopefully mushrooms to the butter as it cooks.
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0 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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19 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

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

Spicy Southwestern Slaw

Reviewed: Jun. 11, 2013
Loved the flavors in this. The only change we made was to dump the jalapeno and substitute a milder pepper, 'cause we're weenies. Amazing enough that my picky 12 year old had thirds!
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0 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

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

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

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

Asian Ground Beef and Pepper Saute

Reviewed: Nov. 13, 2012
I read the reviews, but mostly changed it a little as I cooked it. I wanted more veg, so I steamed some green beans until about two-thirds done, then added it to the peppers as I stir-fried them. Added a half onion as well as the garlic. As I was stir-frying this I put the sauce ingredients in a bowl to blend: one can beef broth, 1/4 cup soy sauce, 2 tbsp sweet hot chile paste, 1/4 tsp black pepper, 1 tsp powdered ginger (didn't have fresh). I tasted and it seemed too sweet. I added 1/4 cup cider vinegar and 1 tbsp sesame oil. I poured the sauce in with the hamburger and let it simmer a bit. The sauce seemed too thin and watery, so I mixed about 1/3 cup cornstarch with 1/3 cup water, added and stirred. Thickened beautifully, of course. Forgot about the Worcestershire entirely! This all worked quite well, although I'd added more black pepper than I should have and it was on the hot side. My kids didn't complain about the green beans as much as usual. This version will go into the rotation, with changes on the veg as wanted.
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2 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

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

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