KC MARTEL Recipe Reviews (Pg. 1) - Allrecipes.com (1602048)

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Garlic Parmesan Orzo

Reviewed: Jun. 2, 2012
Cooked the Orzo in chicken broth versus water and per the package directions. Then followed the recipe as written but held back about 1/2 cup of Orzo based on previous reviews of it being too dry. I never used that 1/2 cup I reserved and indeed found it dry so I added a heaping TBSP. or sour cream and that worked great, certainly made it creamier. Got rave reviews and would have give 5 stars if I did not have to adjust for the dryness.
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1 user found this review helpful

Traditional French Canadian Tourtiere

Reviewed: May 23, 2010
Bovril was made in Canada. We heard the USDA restricted all imports of products containing any beef ingredients from Canada to the US due to the Mad Cow scare. As this item contained some beef ingredient, it is no longer available in the US.Best Substitute is "Better than Bouillon" but eliminate the salt called for in recipe or it will be too salty
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13 users found this review helpful

Country Apple Dumplings

Reviewed: Oct. 16, 2009
The only change I make on this is to use 3/4 cup white sugar, 3/4 cup dark brown sugar and 2 tsp of vanilla added to melted butter. Now there are crescent sheets and I'll try that next as it seems easier than the triangles. EXCELLENT!
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2 users found this review helpful

Broccoli Casserole III

Reviewed: Nov. 22, 2006
This is a holiday staple for my family and friends and if I say I'm not making it-watch out! I have a slightly different variation. First, I usually use the packaged frozen Broccoli&Cauliflower.I will defrost the mix in a colander until 80-90% defrosted, which seems to help get a just-right moisture level. Also,forget shredding, it works great if you utiize 1/4 cup melted butter and blend CUBED Velveeta with the butter in a microwave, heating for 30 secs each time, repeat the stirring and reheating until smooth and creamy-creates a thick but smooth cheese sauce and prevents this from being dry. Also, I add 1/4 cup grated parmesan to the cracker crumbs for a little something extra.
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7 users found this review helpful

Chicken Parmigiana

Reviewed: Oct. 2, 2005
I BRINED my chicken in 4 cups water , 1/2 cup kosher salt (1/4 table salt) ½ cup sugar for 30 minutes. No need to brine if you are using quick frozen chicken that has been enhanced. Kosher chicken is prebrined. Brining=juicy chicken. Took brined chicken, cut off thin edges, pounded out & shook chicken w/flour (preflouring allows bread crumbs to stick) in a Ziploc-letting floured chicken sit for 5 min. I heated 6 TBS vegetable oil till it shimmered & then added 2 TBS butter to my pan, reserving half of this mixture for my second batch. Bread crumb mixture: I use ½ cup seasoned bread crumbs(same as 2 ounces), ½ cup grated parmesan( double what recipe calls for), 1tsp. Mrs. Dash Garlic and Herb, ½ tsp. garlic powder, ½ tsp, onion powder, ½ tsp. Italian seasoning & a pinch of pepper. Took pre-floured chicken, coated it with egg mixture, then dipped in bread crumbs & FRIED the chicken to a medium golden brown. Shook some parmesan on them right away when done frying to absorb any oil. Side-by side I plated plain spaghetti noodles & cutlets, w/2 TBSP sauce on cutlet & desired amount of sauce on pasta, covered in cheese & baked each individual plate till cheese melted, serving them straight out of the oven. The reviews on this were probably the best I have ever gotten, I used to work in an Italian Restaurant owned by NY Italians & have picked up some techniques. My Fettuccine Alfredo used to be my husband favorite dish, after last night he told me he has a new favorite.
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599 users found this review helpful

Garlic Chicken

Reviewed: Aug. 12, 2003
I always add more garlic than a recipe calls for, and this was no exception.Doubled the garlic in the oil and it worked really well. Only had bone-in skin-on chicken breasts, so I just went for it. Doubled the recipe per other reviewer's suggestions, and added Mrs Dash(Garlic and Herb) and a big dash of pepper. Also, a pinch of paprika. It turned out great, hubbie liked it alot. I did find the breadcrumbs got a little too wet, next time I would probably add 2 TBSP of margarine to bread crumb mixture before coating to see if it would help. Or, maybe reserve some of infused olive oil and do same...hmmm. Anyway, thank you and this was a great way of appeasing a husband who rarely gets red meat.
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3 users found this review helpful

Awesome Korean Steak

Reviewed: Aug. 12, 2003
I found this to be good, but my husband really liked it. I only had round steak in the house, so I pounded it, sliced and then marinated it. My husband likened it to something you would expect to get for a Beef Bowl. Seemed a little too sweet to me, I will use honey instead if sugar-but alot less than the recipe calls for.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jun. 18, 2003
This recipe was very good, but not the best I've ever had. I only had a 3.5 lb roast and 1 can of soup, so I just used less soup. I figured it would be fine being roast smaller than recipe called for. Plus, we like hearty gravy, and figured 1-to-1 ratio of dry to canned soup would be good.Even with a smaller roast, there was not enough liquid to braise the roast properly. The top of the roast was dryed out. I did brown roast before putting in crock pot, as I do with all pot roast recipes-seems to hold in juices. My husband liked the gravy it made, and I can say it saved me the step of thickening gravy at the end.So, 5 stars for convenience, 4 stars for flavor.
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2 users found this review helpful

Chile Colorado

Reviewed: Jan. 29, 2003
Finally , someone who knows traditional mexican cooking! This recipe is nearly identical to one I use, key difference is since I grew up in Hatch, N.M., I am used to using pork.Good Job!
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75 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Jan. 21, 2003
I took most of the users advice, I used the drained juice in the cake batter and had to add a little water to meet cake mix directions.Also, I used a 11" skillet and it was almost full. My twist was to mix 1 tsp. cinnamon to brown sugar before I spread over the butter and I also added 1/4 cup shredded coconut after I layered the cherries and pineapples. It came out great and my husband could not wait for it to cool! He pleaded for a piece before it had solidified. He said " babe this is good" his highest rating :). So thanks Anne, hope I can repay you. -UPDATE 6/17/03 I made this for our family doctor as a thank you for his extraordinary care and compassion, he loved it, wanted to run away with me-hahahha. 10/02/2005-For gifts, I now use both rings and crushed pineapple and place cherries in each ring and in gaps. Cake is gorgeous this way and each ring is a slice. I bake in two cake pans to make two cakes-one to give and one to keep.11/06-New Twist, we soak the drained crushed AND ring pineapple in RUM, drain and then use. OMG :)
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475 users found this review helpful

Wanda's Chicken Noodle Bake

Reviewed: Dec. 10, 2002
This recipe was good,but nothing I would crave. My husband liked it except for the celery, but he just does not like cooked celery.I used 1 sleeve of ritz crackers crushed and then mixed with 1/4 cup butter and 3 tbsp parmesan cheese for the topping because it is our favorite from another dish. I probably won't make it again because it just didn't strike a chord with me, though my husband liked it.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Dec. 9, 2002
These were good, and I will keep the recipe. Very dense but I am looking for a muffin more cake-ie: Costco's. I also followed the recommendation of oil instead of the butter. The topping was good on the first day, but got very wet and looked really blah after being in an airtight container for a day. Overall , a very good recipe and will use again, Thanks!
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41 users found this review helpful

Simple Hamburger Stroganoff

Reviewed: Jul. 25, 2002
This recipe was very good and simple to make. It does make quite alot, especially for just me and my husband. But, it turned out to be a good thing, as hubbie ate 90 % of it! He said it was good as a Stroganoff and S.O.S, this from a man who thinks biscuits and gravy are gourmet :) I did halve the amount of cream cheese after other reviewers comments, and they are right. Overall most recipes here do not impress me, but this one was a hit and there was enough leftovers so I dont have to cook when it is 111 degrees here(Phoenix). Good Job!
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136 users found this review helpful

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