Lorelli Recipe Reviews (Pg. 1) - Allrecipes.com (16124756)

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Kai Kang Dang (Chicken Curry with Coconut Milk)

Reviewed: Sep. 23, 2011
I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for improvement in the recipe as it is. First, I did find the sauce a bit mild for my taste. It lacked a "wow" factor. It was still super delish, like Thai comfort food though. Second, and this is the big reason for the four stars, I think that the cooking instructions need to be improved upon. If you cut your chicken into bite-size pieces and then brown in the curry-coconut mixture, trust me, your chicken will be cooked through without an additional 15 min. of simmer time. Additionally, you do not need to pre-thaw your veggies, and even frozen, a 15 minute simmer just kills their texture, color and taste. Finally, like others said one can (2 cups) of coconut is more than adequate for the entire recipe. I even increased my chicken to 1 1/2 lbs, and added a box of shitakes to my veggies and everything was still swimming in sauce, and usually, I like a lot of sauce. Here is how I would alter this: 1. Use one can of coconut milk total. I would still use half cup to cook chicken in, and then just add the rest of the can later. 2. Increase the curry paste to 2 or 3 T 2. After my chicken has been browned, I would add everything except the peppers, basil and lime juice, and then cook for only about five minutes--just until the veggies are done. Oh, and I wouldn't bother to thaw them first. 3. I would add the red peppers at the very end, then cut the heat off and pop in the basil and lime.
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1 user found this review helpful

Kai Kang Dang (Chicken Curry with Coconut Milk)

Reviewed: Sep. 23, 2011
I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for improvement in the recipe as it is. First, I did find the sauce a bit mild for my taste. It lacked a "wow" factor. It was still super delish, like Thai comfort food though. Second, and this is the big reason for the four stars, I think that the cooking instructions need to be improved upon. If you cut your chicken into bite-size pieces and then brown in the curry-coconut mixture, trust me, your chicken will be cooked through without an additional 15 min. of simmer time. Additionally, you do not need to pre-thaw your veggies, and even frozen, a 15 minute simmer just kills their texture, color and taste. Finally, like others said one can (2 cups) of coconut is more than adequate for the entire recipe. I even increased my chicken to 1 1/2 lbs, and added a box of shitakes to my veggies and everything was still swimming in sauce, and usually, I like a lot of sauce. Here is how I would alter this: 1. Use one can of coconut milk total. I would still use half cup to cook chicken in, and then just add the rest of the can later. 2. Increase the curry paste to 2 or 3 T 2. After my chicken has been browned, I would add everything except the peppers, basil and lime juice, and then cook for only about five minutes--just until the veggies are done. Oh, and I wouldn't bother to thaw them first. 3. I would add the red peppers at the very end, then cut the heat off and pop in the basil and lime.
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16 users found this review helpful

Curried Mustard Greens with Kidney Beans

Reviewed: May 17, 2011
Sooo delicious! I read other reviews before cooking and combined some ideas. It turned out DELISH! I used fresh mustard greens from garden and prepared them as recipe stated. I then used just 1 t. of olive oil to sauteed 1/2 mild (maui) onion (no garlic as others suggested--too strong). Then I grated two inches of ginger root (prob. 1 T.). Then the pinch of flakes, the beans, the tomato sauce, FINALLY, I used 2 t. of RED CURRY POWDER and 1/2 c. of LITE COCONUT MILK. Yummy, healthy, and low-fat. Quick too. Highly recommend.
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0 users found this review helpful

Curried Mustard Greens with Kidney Beans

Reviewed: May 17, 2011
Sooo delicious! I read other reviews before cooking and combined some ideas. It turned out DELISH! I used fresh mustard greens from garden and prepared them as recipe stated. I then used just 1 t. of olive oil to sauteed 1/2 mild (maui) onion (no garlic as others suggested--too strong). Then I grated two inches of ginger root (prob. 1 T.). Then the pinch of flakes, the beans, the tomato sauce, FINALLY, I used 2 t. of RED CURRY POWDER and 1/2 c. of LITE COCONUT MILK. Yummy, healthy, and low-fat. Quick too. Highly recommend.
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2 users found this review helpful

Coconut-Raisin Rice Pudding

Reviewed: Mar. 30, 2011
Totally to die for. EVERYONE who has tried this raves over it!! I have served it warm at many parties now. It's so quick to mix together, so I mix it up right before I serve dinner. Then, while we are eating, the pudding is baking. After it comes out of the oven and cools slightly, I put a scoop in a pretty martini glass or other stemmed dessert glass, then a blob of fresh whipped cream (which starts to melt on the warm pudding making a delicious sauce) and then I top it all with a maraschino cherry. SO, soooo good!
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4 users found this review helpful

Szechwan Shrimp

Reviewed: Mar. 30, 2011
This recipe is very easy and quite good, but I think that the sauce needs more of a pop of flavor. I would recommend that you add the garlic, FRESH grated ginger, and scallions to the sauce, then add sauce at the end as the recipe directs. That way the garlic and scallions aren't overcooked. The fresh ginger is really needed too. Additionally, it's a good idea for you to double the sauce and add veggie to the dish instead of having to make a second veggie dish. Just saute some broccoli or add frozen vegetables to the dish along with the shrimp. Yum!
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1 user found this review helpful

Capers and Halibut

Reviewed: Mar. 25, 2011
Absolutely delicious! I tend to broil a lot of seafood, and this was such a delicious change. The fish itself turned out so flaky and moist, and the sauce was heavenly. The butter makes it a total calorie splurge, but well worth !
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2 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Feb. 24, 2011
Delicious cookies, and I made them with gluten-free flour and oats. They still tasted great! I also cut the white sugar in half, and added a half cup of golden raisins. I thought they were great, my parents both thought the sugar could still have been cut more.
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2 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: Feb. 24, 2011
I have used many great recipes from this site, but this one was a huge zero. The marshmallows in the recipe were noticable and unappealing. A 6 oz. pkg of jello is way, way too much to sprinkle on. This cake was too sweet, and as another reviewer wrote, it was such a waste of delicious fresh strawberries.
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2 users found this review helpful

Caramel Corn Snack Mix

Reviewed: Nov. 6, 2010
This is super-duper delicious! Just be sure to work quickly to mix all ingredients together because it firms up very quickly! I made this for a family hike and packed into individual snack bags. Everyone loved it--ages 5-75!!!! Will make again and again!!!
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3 users found this review helpful

 
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