KRISTIN60 Recipe Reviews (Pg. 1) - Allrecipes.com (18081129)

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Cocktail Meatballs

Reviewed: Dec. 18, 2012
Made for an office potluck. These were OK and tasted just exactly as I would have expected them to. They were almost gone at the end of the day. Quite sweet, so having made my own meatballs instead of using frozen probably wasn't necessary. I added a package of Nathan's mini wieners for a little variety. I doubt I'll make them again.
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Guinness® Corned Beef

Reviewed: Dec. 16, 2012
As corned beef recipes go, this one is better than most, but the Guinness leaves a bitter aftertaste. I'm not a huge corned beef or Guinness fan, though. My husband is a fan of both, and he loved this. So I'll be making it once a year.
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Slow-Cooker Posole

Reviewed: Dec. 16, 2012
This was very good. I added the juice of two lemons and instead of water, about a cup of chicken stock. The enchilada sauce and the canned green chilies I used were "hot" and wow, was this dish spicy--next time I'll use mild or medium enchilada sauce and chop my own chilies. Served over shredded green cabbage with tostadas, lime wedges, cilantro, and avocado cubes.
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Cioppino

Reviewed: Nov. 24, 2012
This is a very forgiving and flexible recipe.It was one of the few leftovers I've frozen that disappeared within a week anyway. I did make some modifications based on the ingredients I had. I had half a red onion, half a brown onion, and a large shallot. The shallot added that something extra that not only really elevates a dish but also made the house smell great and not fishy. I didn't have cod, so I used frozen salmon filets--OK, but would use cod next time. I had sea scallops, not bay scallops, so cut them in smaller pieces--they have a nice, buttery flavor that bay scallops lack. I didn't have clams or mussels so those were left out also. I froze the leftovers in four separate batches, and on reheating a couple of them, added about a cup of half and half each time. Serve with warm, crusty french bread and salad--super delicious!
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Rae's Italian BS Pasta Salad

Reviewed: Aug. 5, 2012
I agree with the other reviewer that the bacon was soggy--I would substitute ham or salami for the added smoky flavor. Also, "wilting" that amount of spinach inevitably leads to clumping. I would simply toss in uncooked baby spinach leaves. I didn't love this and probably won't make it again, but that having been said, I made it for a potluck and came back with an almost-empty bowl.
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3 users found this review helpful

Hariton's 'Famous' Vegetarian Casserole

Reviewed: Nov. 20, 2011
This was quite good--a less tomato-ey ratatouille. The house smelled great while it cooked. That being said, we both thought the recipe needed "something", maybe some balsamic vinegar? The addition of chipotle Tabasco added a needed kick to some of the leftovers. Even modifying this for 8 servings, it's still a lot of food. I think the three stars is more because I'm getting bored eating it. I probably will remove the potatoes and freeze the rest.
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Suki's Spinach and Feta Pasta

Reviewed: Nov. 13, 2011
Easy to prepare and good, healthy ingredients. We ate it up.
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Seven Layer Bars

Reviewed: Nov. 13, 2011
These were tooth-achingly sweet and pretty gooey. I had recently had some other bars that seemed similar, so it's really my own fault for not paying enough attention to the kinds and quantities of ingredients. I'm sure there are lots of people who like this kind of bar, just not me!
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Sunflower Seed Spread

Reviewed: Jan. 2, 2011
My adult daughter's a vegan, so I'm trying to get with the program, but this recipe epitomizes why I have often had issues with vegetarian/vegan cuisine. I disagree with the reviewer who said it had too much bite. It's very bland and paste-like. I'm really going to think about how I might tweak it if I were to make it again. Certainly more celery and onion, as well as other fresh veggies to give it the texture and flavor good vegan/vegetarian food can have!
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Walnut Marmalade Mini Loaves

Reviewed: Dec. 29, 2010
The people who ate this said they liked it, but I thought it was kind of bitter. Brand new bottle of oil, so that wasn't it. I'm thinking 1 T of baking powder is an awful lot and might explain my reaction.
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Alyson's Broccoli Salad

Reviewed: Dec. 15, 2010
My rating is based on the fact that I didn't get to eat any of this salad. I doubled the recipe for work and it was gone before lunchtime!
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Chicken Piccata with Artichoke Hearts

Reviewed: Jan. 4, 2010
This makes way too much sauce and the intense picatta flavor gets lost in the process. I have never had restaurant chicken picatta served over pasta, so maybe my frame of reference is off. That having been said, it was still pretty good with the following tweaks: I used three big garlic cloves and I did need to sprinkle about a tablespoon of the dredging mix to get the sauce to thicken. If I were to make it again, I would use half an onion and grate it, as one reviewer suggested. I would also cut the liquid ingredients by at least half. Or, I'm thinking I'll try the other Chicken Picatta recipe on this site, minus the giant bed of pasta.
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Chewy Oatmeal Cherry Toffee Crisps

Reviewed: Jan. 3, 2010
I was a little worried about all the ingredients, but I needed to use up my holiday baking supplies. They actually compliment each other nicely. I used craisins because that's what I had--I think they have an odd aftertaste, but that was not evident in these cookies. My baking time was 14 minutes and the batch made about 46 fairly large, delightfully crunchy cookies.
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Favorite Old Fashioned Gingerbread

Reviewed: Jan. 2, 2010
I've made this twice, both times adding about 1/2 cup chopped candied ginger to boost the ginger bite. The first time, it was perfect. The second time, I only had "light" molasses and the cake was not quite sweet enough--my fault entirely and I will bear it in mind next time.
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Creamed Spinach

Reviewed: Jan. 2, 2010
The texture and flavor of this recipe is just exactly what comfort-food seeking creamed spinach fans require. Not an exotic dining experience, but that's what saag paneer is for!
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Gingersnap Pumpkin Pie

Reviewed: Jan. 2, 2010
I am not a pumpkin pie fan, but the holidays mean I have to offer it. The first time I made this, I mistakenly bought pumpkin pie filling instead of plain pumpkin, so I used the recipe on the Libby's can. Baking time was right on for this mixture to set, and the crust really adds some zip to counter what I think is the bland mushiness of pumpkin filling. I'm still not wild about pumpkin pie, but I happily finished my slice. I would give four stars for the crust alone, but the second time, we used the filling recipe here. As one reviewer pointed out, it did not look set. I let it bake about 15 minutes longer, but unfortunately, the extra time scorched the entire crust. When I make this again, I will follow that reviewer's advice to use the baking time suggested and let the pie completely set out of the oven. Or I'll just use the Libby's mixture again. The crumb crust takes up more room in the pan than a regular pie crust, and this recipe makes three times the amount of filling needed for one, non-deep-dish, 9-inch pie. Next time I will either increase the crust recipe or decrease the filling amount. Given the issue with the filling setting, I wouldn't recommend using a deep-dish pan.
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Bangers and Mash

Reviewed: Jan. 27, 2008
My husband loved this, so I've given it four stars instead of the three I was thinking of. It's comfort food in the best and worst senses--both filling and bland. That said, since I'll probably make it again for him, I recommend the following: I used four large potatoes instead of eight (!!) and still had a huge quantity of potatoes--2-3 would surely do nicely. The mashed potatoes were very dry, so I added more butter and milk. Next time, I would use chicken broth or add sour cream or cheese as suggested in some of the reviews. The potatoes also need some kind of herb (perhaps oregano) or spice(maybe a touch of curry.) Or, as one reviewer suggested, use garlic mashed potatoes. Your typical 9x9x2 glass square pan is too small, even for the reduced number of potatoes I used. You need a 9x13x2 baking dish, more gravy, and definitely to butterfly the bangers. Or, use a deeper pan. Finally, the potatoes will not brown given the temp and cooking time--after baking as directd, turn on the broiler for a minute or two.
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Hazelnut Cappuccino Rugalach

Reviewed: Dec. 24, 2007
Very easy to make. My only recommendation is to roll from the shortest side or you'll lose a lot of the filling.
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3 users found this review helpful

Apricot Brisket

Reviewed: Dec. 24, 2007
Very good. I used a 3 lb brisket with all the same quantities otherwise and it was great.
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Caramel Shortbread Squares

Reviewed: Dec. 21, 2007
I accidentally put this review on the wrong recipe--this is the right one. These are really good. I also have trouble with things like caramel, but the cooking time stated was perfect on medium heat. I used semi-sweet chocolate chips and agree that milk chocolate would have allowed the caramel flavor to emerge more. My only other piece of advice is that after chilling to set the chocolate and cutting into squares (not easy because the chocolate and caramel are VERY firm when chilled) you should let them sit at room temperature for a few hours to soften them up a little--in fact, next time I will probably also wait until then to even cut them into squares.
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