KIM IN KY Recipe Reviews (Pg. 1) - Allrecipes.com (1693398)

Naan

Reviewed: Nov. 22, 2010

Very good naan!!! The only change I made to the recipe was using 1/2 whole wheat flour--mainly because I didn't have enough regular flour. I'll definitely be making this again. Thanks for sharing, Mic

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Chicken Tikka Masala

Reviewed: Nov. 22, 2010

LOL I guess I'm a wimp!! I halved the cayenne pepper and it was STILL too spicy for me!! My husband loved it though. I will be making this again, but I'll divide the marinade and the sauce and do whole spice for the husband and a much more lightly spiced one for me. thanks for sharing the recipe

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Cuban Beans and Rice

Reviewed: Nov. 19, 2010

This was very nice. I used black beans because that was what I had, and for color I used a red onion, and half red pepper half yellow. Very tasty, a nice match for the cuban pork I also cooked. I'll definitely make this again.

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Cuban Pork

Reviewed: Nov. 19, 2010

I really liked this dish! The only change I made was no salt, and I added an extra lime. My husband is on a low sodium diet, and I've been trying to find things that use spice instead of salt. this recipe is a keeper

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Glazed Lemon Supreme Pound Cake

Reviewed: Mar. 6, 2009

This is a really good cake! Like other reviewes, I made a couple of changes...I read other reviews before baking, and some had used jello, some had used pudding. I used both. I also used fresh squeezed lemon juice instead of extract, and threw in an extra egg to make the cake a little more dense. Next time I make this--probably in a day or two, the first one won't last 24 hours!-- I'm going to use a small can of lemonade concentrate instead of the apricot nectar. It'll be over-the-top lemony!

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 8, 2008

Another great cookie recipe from Beth...I tell ya, this woman knows her cookies! I did make a couple of small changes...I used all butter, we don't use margarine. Also, I used a cup of dried cranberries instead of the raisins and added some chopped pecans and a little orange zest. Yummy cookies!

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Big Soft Ginger Cookies

Reviewed: Dec. 5, 2008

As the other posters have said, these are great cookies! I followed another poster's advice and used orange juice instead of the water....am mulling over using coffee next time just to see what happens. The only other things I did was throw in a few tablespoons of brown sugar--only because I was nearly out of regular sugar--and I put in some extra ginger because we love that 'bite'. Also, I flattened the first cookies and then tried baking them without flattening them out, and I think I like the non-flattened ones better. To repeat what other posters have said, put your dough in the fridge for 30 minutes or so...makes a world of difference in working with them. I'll definitely be baking these again!!

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Pleasant Pork Chops

Reviewed: May 18, 2006

This was pretty good....as others have stated the sauce turned out a little bit thin, but was tasty. Might try this as a pork stroganoff recipe by browning some ground pork, putting in the sauce and serving over noodles. I wonder if I baked the pork chops in the sauce instead of simmering them in the chicken broth would the sauce wind up a bit thicker. We enjoyed the meal at any rate. Thanks a bunch.

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Apple Butter Pork Loin

Reviewed: May 2, 2006

This was really good! My husband and our dinner guest both loved this dish, as did I. The apple butter and the spice complemented the pork nicely....pork seems to beg for fruit. ***One note I will make about this recipe....The cooking time indicates that the recipe is actually for a boneless pork *loin*, not a pork *tenderloin*. I work in a meat market and people refer to pork *loins* as *tenderloins* quite frequently. They are actually two different cuts of meat, the *LOIN* is from outside the curve of the rib bone and the *tenderloin* is from the inside of the curve of the rib bone. A pork *loin* when sliced will yield slices that are roughly 3" by 5". A pork *tenderloin* will yield slices slightly larger in diameter than a silver dollar. A whole pork *tenderloin* will cook in 35-40 minutes at 350 degrees. If you cooked a *tenderloin* for the time stated in the recipe you'd wind up with a weapon, not a roast. Sorry to sound so preachy...this is a wonderful recipe!

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Bulgogi (Korean Barbecued Beef)

Reviewed: Oct. 12, 2005

This is good stuff....I used chuck because chuck roasts were on sale that week. This recipe was almost exactly like my friend Son Chan makes, but not quite. I asked her what the difference was between what she makes and this recipe and she says she puts vinegar in the marinade, so I'll try that next time. My husband loves hers, and said mine was pretty good, but I couldn't expect to be a 5 star Korean cook right off the bat. I'll definitely be making this again, but adding a bit of vinegar next time.

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Crab Quiche II

Reviewed: Oct. 12, 2005

This is delicious! It's fast and easy to make and my husband and I both give it 5 stars. It was just as good the next day when I ate it cold for lunch. Can't wait to wow 'em with this at the next church pot luck. Thanks Debra!

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Restaurant-Style Potato Salad

Reviewed: Jul. 24, 2005

This is really good potato salad. It got rave reviews at the barbecue I took it to.

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Hershey's ® Chocolate Mousse

Reviewed: Jul. 13, 2005

This was really good. I did a low carb version by substituting Splenda for the sugar. The only beef would be that the servings were a bit on the small side....or maybe we're just hogs!

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Deep Dark Chocolate Souffle

Reviewed: Jul. 13, 2005

This was my first stab at making a souffle, and it came out great....the only thing was it was just a little bit dry. That could be because my mother called as I was heading to take it out of the oven, but next time I'll put a pan of water in the oven just to be on the safe side. I did a low carb version, I used cream instead of milk, low-carb baking mix instead of flour and Splenda instead of sugar. I also took another reviewer's advice and added a tsp of lemon juice to the egg whites when they got foamy, and my souffle rose and stayed up like it should. It got rave reviews from the family.

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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: May 22, 2005

This was really good...I made it for a church pot-luck and it was gobbled up fast! It's definitely fast and easy...delicious too!

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Chicken Enchiladas II

Reviewed: May 22, 2005

I followed the recipe, but I did add a jalapeno pepper for a little extra kick. I made it for a church pot-luck (tripled the recipe) and it was the first thing gone. My husband and kids loved it and we'll be having it again tomorrow night for dinner. I also had to stop on my way out to give the recipe to a couple of folks before we could leave. Good stuff this!

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Fusion Chili

Reviewed: Mar. 1, 2005

When they announced the chili cook-off at our church I leaned over to my husband and confidently whispered "I'm winning that!". When I got home I came to allrecipes and found this recipe. It makes a biiiig pot of chili, and I didn't even do a trial run before cooking my entry. I got second place out of about 40 entries, and I think I'd have won had it not been for the novelty of venison chili....I'd have definitely won had it been a popular vote and not the opinion of one judge. My husband doesn't like chili much but he loves this recipe. It's a definite keeper!!! Thank you Lon!!!

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Cranberry Pork Roast

Reviewed: Nov. 11, 2003

This was soooo good! I did make a few minor changes, I had white cranberry juice on hand and that was what I used, and as per advice from prior reviewers I used brown sugar instead of white. I also didn't measure the cloves, I just shook a healthy dusting into the crock pot--I know it was probably more than called for. The spicy sweet sauce makes the pork very moist and succulent. I can't remember the last time my husband ate any kind of steak or roast without smothering it under his favorite steak sauce---until last night! Five stars and an mmmm mmmmm MMMMMHHH!

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Easy and Delicious Chicken

Reviewed: Nov. 10, 2003

This went over okay at my house. It was easy, but it wound up being just a little bit bland. If I make it again, I might tweak it a bit and see what we come up with.

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Caramel Brownies II

Reviewed: Nov. 10, 2003

Lord have mercy, these brownies are RICH!!! I was a little surprised at how thick the batter wound up being, and it took more than half of it to cover the bottom of my pan. When it came time to cover the chocolate chips and caramel layer with the last of the batter I wound up having to thin it a bit with some water. They got rave reviews at the dinner party I took them to.

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