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

cook's profile

kymbrown1

Reviews

Menus

 
View All Reviews Learn more

Giblet Gravy I

Reviewed: Nov. 17, 2012
Guys, this gravy is supposed to be thin, almost even nearly clear...this is classic giblet gravy not a roux gravy and it is usually for pouring over the turkey if it needs moisture and over good old fashioned cornbread stuffing. If you thicken it, that's to your liking but it changes the original recipe. Maybe it's an aquired taste but it is definitely supposed to be thin and chock full of chopped eggs. I grew up on this recipe and have loved being able to find it again since most gravies are thicker and start with a roux...thanks so much for helping!
Was this review helpful? [ YES ]
4 users found this review helpful

Authentic Mexican Chili Rellenos

Reviewed: Apr. 19, 2014
I happen to love poblano peppers so I went against a few reviewers since we can't get hatch peppers in my area. I have also made this with anaheims and it was almost as good. I have used queso blanco, the crumbling kind, as well as the smooth melting kind. I like the texture of the smoother one better but love the taste of the crumbling kind better. Also, took the advice of one person the second time I made them and removed the seeds prior to roasting and it makes a huge difference in how easy that step was...much easier to remove the seeds ahead of time. Also, tried the suggestion about putting some batter in the oil and then laying the pepper on top and using a spatula to surround the pepper with the batter...didn't have too good of a success with that method. It may just take some practice if I want to do that again. The taste of this food is just so good and exactly what I was looking for. All the Mexican places in my area use the frozen kind and I wanted fresh ones with the awesome batter and not the kind that just encases the pepper in that thick oily batter...and this was it!
Was this review helpful? [ YES ]
6 users found this review helpful

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!
Was this review helpful? [ YES ]
0 users found this review helpful

Ed Zieba's Famous Family Pork Chops

Reviewed: Feb. 27, 2013
I normally shy away from pork chops since I can never get them done without being tough but the local grocery just ran them at a crazy price and I was able to get a huge pack of chops, thick ones, for four bucks so the frugal cook in me had to try again...this recipe was the salvation for my chops...they were falling off the bone tender, juicy, and the liquid went wonderfully over steamed rice. My family normally dreads pork chops for the reasons I dread cooking them but there were no complaints with these and my husband has already requested them again. I went back to the store and bought two more packs of chops knowing that I can now make them delicious! Thanks so much for the recipe!!
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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!
Was this review helpful? [ YES ]
0 users found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

Real Chiles Rellenos

Reviewed: Apr. 19, 2014
One thing you can do instead of freezing the peppers is to simply remove the seeds before you roast/blacken them. Don't run them under water, just use a paper towel to rub the blackened skins off so you retain all the flavor. I use queso quesadilla with great results.
Was this review helpful? [ YES ]
0 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 17, 2012
I did the suggestions of using some oranges crushed and half brown sugar and cooking longer to get it thicker. Wonderful...I lucked up on a deal on fresh cranberries last year making them cheaper than canned sauce so I bought enough for this year as well and they freeze wonderfully and since the low water content keeps them from getting soggy they are just like fresh. My immediate family loves this as it is but my Dad is a die hard canned jellied sauce lover so I took half the recipe and added a can of jellied to it blending it well and my father practically inhaled it at a special Father's Day dinner so it is another new addition to this Thanksgiving menu.
Was this review helpful? [ YES ]
0 users found this review helpful

Southern Pimento Cheese

Reviewed: Sep. 1, 2014
Finally...this is the version I have made for a long time but lost due to a fire...my memory would not recall it and I was going nuts looking for it since it has cream cheese. Unfortunately, Duke's is up to nearly six bucks a jar here so it will have to do with Hellmans...almost as good. The only thing I do differently is to only add one of the spicy elements, either the cayenne or the jalapeno but not both. Thanks for posting this!
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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!
Was this review helpful? [ YES ]
0 users found this review helpful

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!
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

Cilantro and Lime Butter

Reviewed: Aug. 27, 2014
Didn't like the pepper flakes, made it without them and it was a true winner!
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Mar. 8, 2014
This is the closest recipe to the one my Vietnamese mother in law has been making for fifty years. She even admitted that the egg is her secret ingredient but that she just scrambles the one egg she uses instead of three into the entire egg roll mixture instead of making the 'pancake' and cutting it up. Also, it's important to remove the stems from the mushrooms after rehydrating them as they are very hard to get soft enough and stay very woody. We also give everything a fine chop not just julienned, carrots shredded. When sealing the rolls, we usually just use cornstarch and water but the egg white worked well. We also use peanut oil for frying so I recommend that if allergies aren't an issue. These egg rolls were full of flavor and the only suggestion to the seasoning is a teaspoon of rice wine vinegar and a teaspoon of sesame oil in place of one teaspoon of soy sauce. Strain the oil and store in the fridge and it can be reused for the same purpose several times.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States