AKrause Recipe Reviews (Pg. 1) - Allrecipes.com (18083425)

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Fantastic Black Bean Chili

Reviewed: Jun. 8, 2011
This recipe made a pretty good chili. I substituted turkey for diced tri-tip (about 2/3 lb), and used 1 can of black, and 1 can of pinto beans. All other quantities remained as stated in the recipe. I like this recipe because it excludes cumin - a favorite of mine, but not shared universally at our house. While I generally prefer a heavier chili (with cumin), this recipe still brings a distinctively chili flavor and is very satisfying.
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4 users found this review helpful

Beer Biscuits

Reviewed: Jun. 8, 2011
I've made beer biscuits before, and expected these to turn out much the same - tasty, but very dense. Instead, I prepared these exactly as directed and found them to be much lighter than anticipated. I used a very light beer (Tecate) and absolutely minimized the blending and kneading process. I also used fresh baking powder and baked them for only 12 minutes and did not attempt to brown them. Very good.
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4 users found this review helpful

Simply the Easiest Beef Brisket

Reviewed: Nov. 17, 2009
This was very good, I enjoyed it, my wife thought it was fantastic. I intend to use this as the basis for my next brisket, but will think hard about how I can add some complexity into the flavor. Perhaps a careful study of the other reviews will inspire me.
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2 users found this review helpful

Lime Cilantro Rice

Reviewed: Sep. 3, 2009
I've prepared this several times for the family - we're big fans of Chipotle Mexican Grill and especially like their rice, which is very similar to this. I like to add the line juice, cilantro and zest only a few minutes before serving...the color is more pleasing.
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Tomato-Cream Sauce for Pasta

Reviewed: Jul. 13, 2009
This is a very solid basis for a simple, quickly-made cream sauce. As other suggest, a puree would likely be best for most. However, quick being key, I've had good results following the directions as-is, but sub-ing sun-dried tomatoes for canned/fresh and using finely chopped fresh basil. A little flour helps to thicken the sauce just a bit.
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1 user found this review helpful

Oven Fried Chicken II

Reviewed: May 17, 2009
This is a solid recipe with real potential. The method and basic process are real keepers - I'll experiment a bit with the spices. I used panko (which I would recommend). Italian flavor panko is fine, but plain flavor with a well-crafted array of spices would be an even better choice.
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2 users found this review helpful

Red Velvet Cake I

Reviewed: May 10, 2009
I'm a pretty good cook, but I'm no baker. I was quite pleased with this recipe - moist, big chocolate flavor, and nice body. I did go with 3T of cocoa powder and skipped the vinegar. Where things didn't turn out so well was with icing - to that, I suggest reading the instructions...don't combine and heat all of ingredients on the stove :-/ I was able to save the icing with substantial chilling in an ice bath and a little extra flour. Nobody complained, in fact, it was compliments all around.
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Tortilla Soup I

Reviewed: Jan. 29, 2009
This was quite good - as others mentioned, it may lack all of the traditional authenticity of a tortilla soup prepared in a true Mexican restaurant (or better yet, in the home kitchen of an individual provided a generations-old recipe), but it was still very adequate and as good as most soups that I've had. As always, I modified the recipe a bit adding a tiny bit of Vermouth and roasting the Jalapenos first. To those unfamiliar, take care in roasting high-heat peppers as they *can* give off a rather noxious smoke when roasted.
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3 users found this review helpful

Chicken Biryani

Reviewed: Jan. 6, 2009
I enjoyed this recipe - it was easy to make, prepared quickly, and is tasty. Next time, I will pre-wash my rice to avoid some of the pastiness. I used ingredients that I had on-hand which included: Boneless, skinless chicken thighs - I'd recommend thighs over breast, or bone-in pieces (even though most authentic Biryani seems to contain bone-in chicken). Ground cinnamon - since I had no sticks available, using ground cinn. did not detract in any way. Dried mint flakes instead of fresh - again, using dried mint had no negative effect. Ground ginger - no problem with this substitution. Sour cream instead of yogurt - another harmless substitution. I had no cardamom...it would have been nice, but it was fine without. Preparation - I prepped the potatoes as directed, then prepped the rice and chicken separately. I combined the chicken, potatoes, and rice at the very end to speed the process and keep the potatoes from getting too mushy. This was not exactly like the Biryani that I eat in restaurants, but was every bit as good in its own right.
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3 users found this review helpful

Brussels Sprouts in Mustard Sauce

Reviewed: Oct. 8, 2008
I enjoyed this recipe - it was easy to prepare and quite tasty. The sprouts retained a bit of their usual bitterness, but not terribly so. I sliced my sprouts in half to expedite cooking.
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1 user found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Oct. 8, 2008
Supremely simple, very tasty - I was pleased with the juiciness of the loin. I marinated my 2lb loin for only approx 2 hours - I don't think that I would recommend marinating for much longer.
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2 users found this review helpful

Caramelized Brussels Sprouts with Pistachios

Reviewed: Oct. 6, 2008
Very good recipe - I scaled it way down for only 8 (yes, only 8) whole sprouts. Used a pat of butter, a dash of vinegar, 1/3 sweet yellow onion, a tsp of sugar, and 15 or 20 pistachios. As others have mentioned, I may slice the sprouts in half first before steaming so that they absorb the flavors while caramelizing. No bitterness, nice texture, and still plenty sprout flavor - the good part of sprout flavor.
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Shrimp Fettuccine Alfredo

Reviewed: Jun. 11, 2008
Five stars for a solid combo of flavor, ease of prep, and minimal ingredients. This recipe hits the mark when a quick and simple meal is needed, and which doesn't require a special trip to the market. I prepared this as follows: 1 Tbsp butter melted, slowly stirred in 1 C half-and-half, one clove of minced garlic, added 3 Tbsp grated parmesean and 3 Tbsp grated romano. Allowed to reduce. Meanwhile, cut up 10-12 stalks of asparagus on the bias and pan fried in a little olive oil. Added a little vermouth and some sea salt at the end. Combined asparagus and pre-cooked cold shrimp with reduced sauce until the shrimp was warm, then mixed into fetuccini. Depending on my audience, I'll add some red pepper flakes at the end.
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Brandied Candied Sweet Potatoes

Reviewed: Jun. 11, 2008
Very good - most definitely not your ordinary yams with melted marshmellows on top. These had a distinct flavor that was not rooted in sugary sweetness. Instead, it was much more refined and complex while the dish itself was lighter on the palette than the standard faire.
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8 users found this review helpful

Blue Cheese Burgers

Reviewed: Mar. 12, 2008
Very good - a nice flavor that is a welcome change to the typical grilled burger faire. I used Feta cheese (was out of Blue cheese) and finely chopped yellow onion. I'll probably make this the basis for most of my burgers going forward, and let it evolve over time.
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1 user found this review helpful

Sun-Dried Tomato and Bow Tie Pasta

Reviewed: Mar. 5, 2008
This was good, I enjoyed it, though it wasn't as well received with the rest of the family. I went light on the cayenne and had to do some substitution with the pesto. The next time I make this, I'll use the following pesto recipe: http://allrecipes.com/Recipe/Pesto-Sauce/Detail.aspx. I believe that this will elevate this recipe to 5+ stars.
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2 users found this review helpful

Red Chard and Caramelized Onions

Reviewed: Mar. 4, 2008
This made a very tasty side dish - served warm and pared with a marinated grilled chicken breast and whole kernel corn, it scored high marks with the family. I varied from the recipe in that I excluded the capers (not a huge fan and didn't have any available), and used shallots instead of yellow onion. I also zested a lemon - adding the zest in the last couple of minutes, along with a tablespoon of vermouth. This was a very good dish, and will prepare it again.
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Spicy Grilled Chicken

Reviewed: Mar. 4, 2008
This was a good recipe. I've saved it to prepare again. I used 1/2 breasts on the bone with the skin removed and was pleased with the flavor and juciness of the meat (obviously, take care not to over-grill or they'll become very dry). If time permits, I'll definitely marinate longer - overnight if possible.
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1 user found this review helpful

Sweet Pepper Pasta Toss with Kale

Reviewed: Jan. 24, 2008
Wow, a popping good recipe - served as an accompaniment to vino & formaggio sausage on a bed of butter beans. This sweet pepper pasta toss with kale really hits the mark. Of course, I modified a here and there by 1. roasting and peeling my peppers, and 2. adding 1 tsp vermouth the last few minutes of cooking. An excellent vegitarian recipe - hearty enough for a cold winter's night, but at the same time, light enough for summer fare.
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3 users found this review helpful

Terry's Favorite Easy Chicken Pie

Reviewed: Jan. 9, 2008
I was pleased with this recipe, having grown up eating homemade, store-bought and restaurant pot pies, this one was a real contender for the top spot. I prepared mine using deep dish pie crusts and was able to utilize the full 16oz of frozen veggies. I also added about 2 Tbs of dry sherry and 1/2 of a large onion to the recipe. I should also note that I used left over chicken from the "Savory Roasted Chicken" recipe posted on this site. Using plain chicken would have required salt and pepper, and possibly other seasoning.
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