KC192 Recipe Reviews (Pg. 1) - Allrecipes.com (18110694)

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Campbell's® Easy Chicken and Cheese Enchiladas

Reviewed: Dec. 3, 2011
Simplest and fastest enchiladas I've made! 5 stars for ease of preparation... but just didn't taken like "real" enchiladas. I prefer real red sauce with corn tortillas or real sour cream sauce and this was neither. Maybe something inbetween? But for a weekday meal, not bad. Husband like 'em!
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Easy Beer Bread Mix

Reviewed: May 20, 2011
I make this recipe all the time! So fast and easy, and an excellent way to have fresh bread without having to wait for anything to rise. The recipe is fantastic as is. I prefer to double the onion powder, throw in some garlic powder and italian seasoning, and half a cup of shredded Parmesan. I get asked for the recipe all the time!
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Key Lime Cheesecakes with Raspberry Swirls

Reviewed: May 20, 2011
Make sure to mix up the raspberry, it will soften and it will be easy to spoon thin lines onto the top of the cheesecake. Take a toothpick to swirl. I disregarded the review that said a tiny bit of raspberry goes a long way and wish I hadn't! As you know when jam/jelly is heated it turns to liquid. If you put too much on there the top turns into a nasty (but tasty!) mess. Better yet, next time I will probably bake them without the raspberry, and then spoon a nice sizable dollop on top after they cool (all of mine had a little well on top where the tops sank down). And perhaps drizzle a little white chocolate on top of that! I think the lime was good but I have a feeling lemon would have been better. I will try with lemon next time. Altogether an excellent recipe though and I will make these again!
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Fresh Semolina and Egg Pasta

Reviewed: May 20, 2011
I've been making pasta for years but this was my first with semolina. Yes, the dough starts off very very dry and crumbly but as you keep kneading it will eventually soften and get more elastic. I did end up adding a splash of water to help it along though (my eggs were a little small). When the dough is rested it's quite easy to work with. Once cooked the pasta is tougher and chewier then the recipes I normally use (more like a less gritty whole wheat pasta). If I were going to make this again I would make the pasta sheets very thin and perhaps use the spaghetti setting instead of fettuccine like I did. But, I personally was a little disappointed and for all that work will not use this recipe again. My favorite off this website is still "Basic Pasta" by Pat.
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Megan's Granola

Reviewed: Mar. 21, 2011
Wow, making your own granola is a heck of a lot easier then I thought! Buying all the ingredients is a little expensive at first, but once you have stuff like oat bran and wheat germ I think it's actually cheaper. This makes A LOT. Prob about 3 maybe even 4 boxes worth of granola. I followed the recipe for most of it, but omitted sunflower seeds and added flax and subbed coconut oil for regular. If you've eaten regular supermarket granola your whole life, this really isn't that sweet (despite what others are saying). I didn't measure the cinnamon and I wish I had, the flavor is just a touch bland but I don't think I put enough of that or salt in it so it's probably my fault. In one batch I threw in some shredded coconut in the last 10 min. next time i'll try a little sooner, it wasn't quite toasted. Not a bad recipe! Healthier, easy to make, and very flexible to suit your own tastes!
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Mexican Layered Dip

Reviewed: Mar. 18, 2011
This is excellent!! I like to add some shredded lettuce but other then that I follow the recipe to a T. HOWEVER... I would suggest using sliced olives instead of buying chopped olives. Chopped olives are chopped very very small and look kind of like dirt once sprinkled on top of the dip.
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4 users found this review helpful

Cheesy Polenta

Reviewed: Mar. 12, 2011
Never had or made polenta before. Interesting! Kind of like corn mashed potatoes... Couldn't decide if I should give this recipe 4 stars or 5. I subbed water for chicken broth and cheddar for Parmesan. It's good as is... its GREAT with the changes! I also LOOOOOVE butter but misread the recipe and only put in 2 tb. Who knew, but you really don't need all that butter! And I NEVER cut butter out of anything! This stuff expands as you cook it so make sure your pot isn't super full when you start off.
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Salmon with Brown Sugar Glaze

Reviewed: Feb. 25, 2011
Followed recipe exactly... but it doesn't specify what temp for the broiler. I put it on medium and after 4 minutes there was a horrible burned smell. All the glaze was burning! After 10 min everything touching the sugar was charred and the salmon was a little dry. Not a bad idea but I think it would be better to have baked it first, then broilit a minute or two.
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Daisy Brand Sour Cream Chocolate Cake

Reviewed: Feb. 2, 2011
Oh wow, this is absolutely decadent! Wonderfully soft and moist, almost like devil's food cake. I made these into cupcakes (only baked for about 15 min) and the icing is almost too thick for such a delicate crumb. I think it would be hard to ice an actual cake but it was ok for cupcakes. 100x better then a mix and not hard to make at all! Loved it!!
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Coconut Raspberry Bars

Reviewed: Jan. 27, 2011
These are absolutely amazing! I couldn't find my regular casserole so i used an 8.5x11 pan so they were kind of thick.. which means they were just extra gooey! LOVED it! subbed pecans for walnuts. will definitely be making these again!
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Jan. 27, 2011
absolutely incredible! And so simple to make! Good when they're gooey out of the oven and when they've cooled off. yummy yummy!!
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3 users found this review helpful

Buttery Corn Bread

Reviewed: Jan. 27, 2011
Fantastic yummy cornbread recipe! Could throw a few other things in it to make it fancy but great as is. No dry and gritty like a lot of recipes or too cakey.
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Focaccia Bread

Reviewed: Jan. 1, 2011
Excellent basic focaccia recipe!! Easy and very quick for a yeast bread so it's a great thing to make if you want fresh bread but don't have a lot of time or energy. The variations are endless. I just made a loaf where I pressed a bunch of green olives and grape tomatoes (cut in half) on top sprinkled with some romano. YUM!
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Quiche Lorraine I

Reviewed: Oct. 3, 2010
Just made this for a brunch and got nothing but rave reviews! I followed the recipe pretty closely but did omit the cayenne and forgot the add the sugar (what does 1/4 t do for a quiche anyways, right?) Be careful how much salt you add, the bacon is salty as is! I did saute the onions in about a T of the bacon grease which makes the onions a little less potent. Next time I'm going to try a Gruyere instead of the cheap supermarket swiss I used. Not sure why people were getting runny quiches. Mine was perfect and I used all 2 cups of cream. -which does make it very creamy/custardy which yes, may not be the healthiest, but is the most tasty! ;) Make this today, you won't regret it!
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Spinach Quiche

Reviewed: Oct. 3, 2010
VERY very yummy recipe! Made it for a bunch and got all rave reviews. A few things worth mentioning: a HALF a cup of butter is unnecessary. You're sauteeing onion and garlic... don't get me wrong, butter is one of my food groups, and i don't believe I ever cut back in a recipe, but a T is perfectly fine. I also used light cream, which made the consistency extra creamy/custardy. And the spinach mix is about 2 C more then what you need for a standard 9 in pie pan. Add a bit more and you can easily have 2 quiches out of the recipe. The main substitution I did was mozzerella instead of chedder, just seemed more fitting. It's actually good with either, but I personally like mozz better in a recipe like this. I would highly suggest Martha Stewart's "Pate Brisee" recipe for the pie crust. Excellent recipe! I will be making this again!
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Spinach Triangles

Reviewed: Jul. 30, 2010
These are fantastic!! I made a few changes I think I'm going to keep. I don't love onions so I sauteed them before mixing them into the spinach. I added some shredded mozzarella because... well, i love cheese. :) it was a 5 star recipe to begin with but my changes make me very happy!
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Pepper Jelly Appetizer

Reviewed: Jul. 11, 2010
this is one of my all time favorite foods. tastes best with wheat thins! MMMmm...
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10 users found this review helpful

Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Reviewed: Jun. 6, 2010
I'm not sure how these are supposed to taste so I went ahead and gave it 5 stars. My husband really liked it but I don't think I like the taste of plantains. I got a bowl of brown sugar and tossed the slices in that instead of sprinkling 3 Tbs just because I thought it'd be easier. Of course, that did mean more sugar per slice, which isn't necessarily bad... However it did start to burn and quickly turned the oil black. I don't think it would have been a problem if I had just followed the recipe.
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Easy Italian Herb Focaccia

Reviewed: May 14, 2010
YUM!! This is one of the easiest yet tastiest bread recipes out there! Followed the recipe pretty closely. I did add some garlic powder and herbs to the dough after I read the reviews and will probably do it again next time. Was a little (ok a LOT) more liberal with the parmesan. I was concerned the dough was too sticky (much stickier then typical bread dough) but I baked it anyways and it turned out perfect. Husband LOVED it. 5 star recipe!
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Cinnamon Toast

Reviewed: May 10, 2010
I grew up eating cinnamon toast made like this. it was good, I would have said it was a 5 star recipe... until someone introduced me to another method. A heavenly method. Lightyears more tasty. Combine butter, sugar, and cinnamon. Spread on bread. Bake at 350 for 5 min. Broil for a few min after. Heaven.
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