kymbrown1 Recipe Reviews (Pg. 1) - Allrecipes.com (16478530)

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kymbrown1

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Quick and Easy Pimento Cheese

Reviewed: Aug. 30, 2014
I'm on a quest lately to find the perfect homemade pimento spread since the stuff you buy in a tub has trans fat in it. I make a version of my own that usually has someone asking for the recipe but I wanted to try others. This one has lots of pimentos which I like but it calls for Miracle Whip and in most of the South, that's sacrilege. We Southern cooks use real mayo...it makes a huge difference. I think, not to be stuck up but I am going to stick with my recipe and I think I'll post it soon.
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Light Pimento Cheese

Reviewed: Aug. 30, 2014
Was looking for a spin on an old favorite...homemade. This is made with the crud you buy and then you add my favorite food on earth, cottage cheese so I tried it just to say I did...a waste of cottage cheese. The store bought stuff has trans fat in it so just avoid this one.
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Cilantro and Lime Butter

Reviewed: Aug. 27, 2014
Didn't like the pepper flakes, made it without them and it was a true winner!
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Simple Vinegar Steak

Reviewed: Aug. 13, 2014
I think this is the first time I have ever given just one star and I hated to do it but I have to be honest. For my family, meat is so expensive we don't get beef often at all so when I splurged on some round steak, which even at one of the toughest cuts is still $7 a pound, I wanted to find a new recipe to try. I could have just cried that I didn't trust the reviews and literally threw away nearly twenty bucks worth of steak on this horrible recipe. I am pretty good at salvaging almost any cooking mistake but the vinegar had just ruined this. Please heed the reviews and skip this one! I think a mix of balsamic vinegar and beef broth may have saved it but too late for me.
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Pot Stickers Traditional

Reviewed: Jul. 11, 2014
The only things I change are that I use the traditional dumpling wrapper, the round ones. They do taste completely different to me than the egg roll wrappers and fry up in a different texture. I also don't add cabbage as that makes it more of an egg roll. When you put them in the oil, once they brown, flip them then add the water and cook till the water is gone with a lid on so they steam. Don't add the water too soon...only once they have browned on the bottom.
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Lemon Caper Butter Sauce

Reviewed: Jun. 14, 2014
This is just one serving but has a crazy amount of butter and lemon. I love lemons and capers so I just tried it as a late night snack to go over gnocchi...well it was horrible I hate to say. The juice of two lemons for one serving was way overpowering. I had to redo it with some broth and herbs to make several servings. Wanted to like it but couldn't. Sorry. I usually like this chef's recipes.
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Creamy Chicken Gnocchi Soup

Reviewed: May 15, 2014
This is better than the gnocchi and chicken soup at a major restaurant chain known for it's 'garden' if you get my drift. This is the best recipe I have tried on this site so far and considering I have tried approximately two hundred, this is saying a lot! I don't buy rotisserie chicken but I own an electric pressure cooker that takes fifteen minutes to cook several leg quarters to fall off the bone tenderness so I used that instead. I also reduced the half & half by one cup and used milk instead. The only other change I made was to omit the red bell pepper since I don't like it. This was the perfect way to use gnocchi in a different vehicle than just covering it in sauce. It is my favorite pasta and I love it cooked past the point of just done and more on the 'fluffy' end so allowing it to cook in this savory mixture created the perfect texture to my taste. My family raved about this soup and the recipe is going in my rotation to be made regularly. Thanks Kristin for sharing this awesome recipe!
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Amazing Gnocchi Soup

Reviewed: May 15, 2014
This soup is deceptively simple as many wonderful recipes often are. I am an experienced cook but was looking for something really quick yet hearty to make with gnocchi. I came upon this recipe and decided it was perfect and instead of tweaking it like I usually do, I actually decided to make it exactly as directed. I enjoy gnocchi cooked longer, past actually being done so it's fluffier and this was the perfect vehicle to do that. I just made this tonight for my daughter and myself and we both thoroughly enjoyed it and finished every last drop!
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Quick Gnocchi

Reviewed: May 15, 2014
I eat tons of store bought gnocchi and the prices just went up dramatically so I wanted to give this a try. A lot of reviews talked about the texture...some said they were too doughy and some said they were too tough. I know to cook the gnocchi I buy you only need to allow them to float to get the dense chewy traditional texture but I actually prefer to boil them for a long time to get the fluffiest texture possible, most of the time. I found this recipe to actually be too soft and mushy, which is not the same. Also, many people commented on how bland these are but the ones I buy, all of them, are always really bland so I thought that was supposed to be the case so the gnocchi can be paired with pretty much any sauce flavor you like, kind of like couscous. I make everything from pesto sauce to cooking them in chicken broth and then using the broth to make a sauce so the starch from the pasta helps thicken the mixture. These were indeed very bland but that's how I like them. If I could figure out how to get the texture right, I would make this recipe again.
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Jen's Greek Couscous Salad

Reviewed: May 15, 2014
I made this recipe almost exactly as directed with only a couple of very minor changes. One, I diced the peppers instead of cutting them into strips and later quartered the tomatoes since that made them mix into the couscous much easier. Second, I cooked the peppers only until tender and not until charred since I don't like the charred flavor. Other than those simple differences, I made it as the recipe calls for and it was very delicious! It was really good both hot right after cooking and the next day as a cold salad. I highly recommend this recipe and will post a photo the next time I make it if no one has posted one by then.
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Pearl Couscous with Lentils, Carrots, Spinach, and Corn

Reviewed: May 15, 2014
I know what it's like to have a great recipe to share but no photo so I thought I would give this a try based solely on how it sounded and I am glad I did. This dish is really delicious but there are a couple of changes I suggest. First, the amount of time needed to brown the garlic is way too long...it only takes a couple of minutes. Anymore than that and it starts to burn. Second, and this is really minor but it makes a difference in how well the mixture blends, is that it helps to chop the spinach before adding it to the recipe. That being said, I made a couple of changes due to taste and necessity as well. I like corn but by itself and tend to dislike it added to this type of recipe so I eliminated the corn. That was a matter of taste. Second, in my area, the only lentils available in a can are in lentil soup. The only other lentils here are dried. Since dark lentils take longer to cook and this recipe didn't specify what lentils to use, green, black, orange, or red, and since orange lentils cook really quickly (and I actually prefer orange and red ones anyway), I used dried orange lentils and mixed them in with the broth. Since they don't plump like other dried beans, I still used a cup. Other than those changes, I made this as directed and really enjoyed it. The best thing is that it was yummy both warm right after cooking and cold as a light lunch the next day. I wish I had taken a picture to post but I will do this next time if no one else posts one. Good!
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Israeli Couscous and Cheese

Reviewed: May 15, 2014
The only change I made was to omit the pimientos. I love them but my husband and daughter won't touch them so to keep the peace I left them out. I have only recently discovered this type of couscous after spying it in the international foods section so I was so thankful to find this recipe. It is truly delicious, fast, and so very easy!
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Greek Couscous

Reviewed: May 15, 2014
I really liked this recipe but made a couple of changes. I don't like sun-dried tomatoes, too sweet, so I used canned diced tomatoes with garlic and drained them. I also omitted the garbanzo beans as I have a hard time with their texture. Other than that, made it just as directed and loved it both warm and cold the next day. Great, fast, easy recipe I felt healthy eating!
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Barbecued Beef Liver

Reviewed: May 15, 2014
I always soak liver in milk for an hour before cooking but I thought I'd try this as is...well, hate to say it but it still needs this step. Just soak it in enough milk to cover it for at least an hour and pat dry before cooking. It makes a huge difference. Also, twenty minutes was too long...it overcooked. I only made a serving to try and so I then made it with these changes and the sauce as directed and it was great! I think a commercial sauce would do almost as well for the ultimate quickie recipe.
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Smothered Beef Liver

Reviewed: May 15, 2014
Good beginners recipe, make sure to follow directions so it doesn't overcook. Only change is to add soaking the liver in milk for an hour, patting it dry, then dredging. This removes the bitter strong taste that tends to give liver it's sometimes bad name. Adding a little garlic powder to the flour is good too...never added tomato before so this was interesting and flavorful. I found myself out of sauce so I used tomato soup and the sweetness really paired nicely with the onions.
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Liver and Onions

Reviewed: May 15, 2014
This is the quintessential beginner's liver and onions. Easy to make and tasty. I gave it three stars just because of a couple of tweaks it really needs. First, unless you really enjoy the very strong and sometimes bitter liver flavor that often gives it a bad name, which I actually do but most do not, you must soak the liver in milk first. Just put the sliced liver into a shallow dish and add just enough milk to completely cover it. Let if soak for about an hour and then take it out and pat it dry before moving on to the dredging step. The second tweak is simply to season the flour with salt and pepper...some garlic powder is really good too. That's it...other than those things this is the best recipe to cut your teeth on when cooking liver. Oh, I also prefer the onion sliced rather than diced but that's just a matter of preference. I have to give props to the cook for recommending the correct cooking time for the liver as so many recipes call for way too much time and overcooked liver is tough and not appealing at all. Kudos to Lola for the cooking lesson.
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Irish Lassie's Liver and Onions

Reviewed: May 15, 2014
Oh My Goodness...I recently found an awesome deal on calf's liver and bought about twenty pounds to freeze (yes, we love liver)so I've been experimenting with all the liver recipes here. Well, I think I have found my favorite!! This is so delicious. I was skeptical since I have never made liver without a flour breading or with mushrooms but skeptic I am no more! My 15 year old daughter is the only one in our house that claimed to hate liver and refused to eat it but when she reluctantly tasted this, she declared she now loves it and has asked for this again already. We are planning her sweet 16 party and her best friend was over here and when I asked them what they wanted for supper, she asked me to make this for her friend!!! That is a true testament to the success for a recipe. The absolute only change I made and recommend to this great recipe is to soak the liver in milk for an hour or so to take out the stereotypical strong bitter flavor. I actually love that flavor since I grew up eating it that way but my family prefers the milder taste. Thank you beadanurse for passing this gem onto all of us!
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Company Liver with Onions

Reviewed: May 15, 2014
I usually cook liver and onions the traditional way but tried this as an alternative. I lucked up on some calf liver on sale recently so wasn't being so stingy with the meat. My husband is an anomaly to me in that he adores sour cream and will eat it with a spoon out of the tub but he hates stroghanoff. He devoured this in minutes and asked for more! I liked it just fine but he really loved it and it was really easy to make. I was worried that the longer cooking time would produce tough liver but it didn't. Also, the sour cream seems to work the same way soaking the liver in milk prior to cooking does...that step is skipped here with good results.
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Absolute Best Liver and Onions

Reviewed: May 15, 2014
Great recipe overall...love seeing the soaking in milk step like I have always done. I saw Julia Child do that years ago and knew how important it is but I am amazed at how many people just fry it right out of the pack and then complain of the strong taste! A great tip by the way, since you are already doing the caramelized onions, do a huge batch up and make onion marmalade to can a jar or two. Back to the recipe at hand, the only complaint I have with the directions is that someone who hasn't cooked liver before really needs to understand what is done. Liver is much like steak in that by the time it gets to the completely done stage, it gets tough since it keeps cooking after you pull it off the heat. You really need to pull it off when it's still slightly pink and that's if you want it completely done...we prefer it pinkish for tenderness. Also, you need to add the onions back BEFORE it's done for this same reason. The time given is actually too long...for the average thickness the way most is packaged, four to five minutes is plenty of time in a medium/hot pan. I also recommend adding some garlic powder to the flour dredging mixture or some seasoned salt. To really send this recipe off the charts, make a gravy out of the drippings left in the pan...not too thick, and serve it on the side but it is awesome poured right over the top and served with some thick biscuits.
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Easiest Eggplant

Reviewed: Apr. 19, 2014
I used panko bread crumbs for this the second time I made it and that made a huge difference for the better.
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1 user found this review helpful

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