Kandace Williams Recipe Reviews (Pg. 1) - Allrecipes.com (18147199)

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Kandace Williams

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Cheesy Pork Chop Casserole

Reviewed: Jul. 5, 2011
I too used hashbrowns since I was afraid potatoes wouldn't cook right. I had just enough frozen hashbrowns to layer the bottom of my pan, then laid four pork chops on top. I'm not a huge fan of onions so I only used about a half cup of the broth to dampen the hashbrowns. Then I mixed a can each of cream of cheddar and cream of potato soups and poured that over the chops. Baked at 350 for an hour, then bumped it to 400 for another 20 minutes because the chops weren't quite done. It came out so perfectly that I didn't need to put any more cheese on top. The bubbly sauce is quite good and definitely makes enough for another meal - perhaps over chicken or even plain boiled rice. Great recipe that lends itself to tweaking based on preference (and even better - it's a one-dish meal!) I'm giving it four starts only because it's a bit on the salty side between the pork and all the canned soup. Will definitely make again!!!
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5 users found this review helpful

Creamy Chicken Pot Pie

Reviewed: Jun. 19, 2011
Made this tonight for dinner and it was just ok. It needed more liquid, but maybe I used too many veggies. In the future I would either use another tub of the cooking cream, or a can of cream of chicken soup. Here's a hint about the veggies: make sure if you add them yourself (instead of using a bagged mix) that you cook them first - they will be undercooked otherwise. Definitely recommend using rotisserie chicken for added flavor. Will make again because it really is an easy recipe.
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4 users found this review helpful

Baked Spaghetti

Reviewed: Jan. 31, 2011
Made a double batch of this for a dinner party with some friends. Four BIG guys dug into huge plates and everyone complimented me on the outcome! Lining the pan with foil helped cleanup tremendously. My only changes were to add a pound of (cooked, crumbled) ground turkey, and to mix an egg into the carton of ricotta cheese before adding to the dish. I agree with other reviews about mixing at least some of the sauce into the noodles first to help bring everything together into one cohesive unit. Fantastic recipe and will make again and again (always in a double batch - hardly any extra work and you can freeze the leftovers, if any!)
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4 users found this review helpful

Little Nut Cups

Reviewed: Oct. 30, 2010
I made this recipe to include as part of a monthly care package I send to troops stationed overseas. With Thanksgiving coming up, I figured they could use a little home tradition. These turned out very well and I really like the shortbread quality of the dough. One small warning - read the ingredient list carefully! After putting in wayyyyy too much cream cheese (seriously, never seen a 3oz package of cream cheese...) I had to adjust all the other measurements to match and wound up with 90 little nut cups!
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2 users found this review helpful

Cream Cheese Pound Cake

Reviewed: Dec. 21, 2009
I followed other reviews and made sure that my eggs, butter and cream cheese were at room temperature before beginning. This also makes it easier to mix. I did add vanilla to mine as well, but I like really sweet desserts so it's definitely a personal preference. The first time I made this (as a test batch) I halved the amounts and it was just enough for one loaf pan. The next two times I made it I made the whole batch and it was enough batter to fill *3* disposable aluminum loaf pans each time. I baked 3 loaf pans at a time for 50 minutes on the bottom rack, and then I moved them to the top for another 10 minutes, so the tops and sides would nicely brown. This helped them keep their nice rounded shape when they cooled. Another tip: Tap the pans on the counter a few times before baking. This will help any air pockets to surface, and lessen the chance that your cakes will fall (which they will also do if you don't bake long enough.) Thank you very much for a fantastic recipe. It's so user friendly and so amazing that it's the main piece in all my Christmas food baskets this year!
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35 users found this review helpful

Pork Chop Casserole II

Reviewed: Dec. 6, 2009
I just made this for dinner tonight and have to say that I came back and added it to my recipe box! I normally make Caramel Apple Pork Chops whenever we have pork, but we were looking for something different this time. Since we were in a time crunch I had to make do with what I had on hand. My changes were: - Used a "family size" can of cream of chicken soup (26oz) and omitted the mayo. - Added a can of corn in place of the green beans - Only had 4 pork chops on hand - Used egg noodles instead of rotini but upped the amount to 2 cups The result was wonderfully bubbly, lightly crispy on top, and a little too salty for our tastes. I know pork is salty to begin with, but I think it was the cream of chicken that was the real culprit. Next time I'll cut the pork into even smaller pieces and increase the noodles to at least 3 cups. Adding some diced potatoes would add another dimension and combat the saltiness. I think this is a very versatile recipe that lets the user play with ingredients based on what's available. Thanks for sharing!
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5 users found this review helpful

Cream Cheese Cookie Cups

Reviewed: Sep. 9, 2009
These were great! I needed dessert I could make on a large scale for a charity event, so I did these and they turned out wonderfully. I did some with chocolate chip dough and cream cheese icing, some with peanut butter dough and fudge icing, and some with sugar cookie dough and almond icing. The flavor combos are endless and already I'm thinking of a way to do something with pumpkin and nutmeg for the holidays! Thanks for such a quick, easy and cute recipe!
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3 users found this review helpful

Maple Icing

Reviewed: Sep. 9, 2009
I paired this with the recipe Cream Cheese Cookie Cups from this site. I used sugar cookie dough instead of chocolate chip and used almond extract instead of maple. Very versatile recipe that would be good with any type of flavoring added. Thanks!!!
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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Apr. 15, 2009
I gave this four stars because I made quite a few changes and it was still not amazing. I added a can of corn, a capful of bacon bits, and a tablespoon of minced garlic. I also shredded cheese over the top before serving. I used leftover ham from Easter and subbed the milk for the rest of the fat free half and half I had in my fridge. But, I would make it again so thanks for the recipe!
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1 user found this review helpful

Chicken Wild Rice Soup II

Reviewed: Mar. 10, 2009
We serve a brand-name version of this soup in the cafe I work at. This recipe is the exact replica of said soup, and it is so good, not to mention probably much healthier without all the preservatives! Any rice will work in this soup. No need to spend extra money on the wild stuff unless you are trying to impress someone! The carrots didn't cook all the way, but maybe I just need to chop them finer. Will definitely make this again as it makes enough for quite a bit of leftovers.
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Mar. 10, 2009
For the 1000th review of this recipe, I give it 5 stars!!! My husband and I have been married for less than two years and had my in-laws over for Christmas Eve dinner in our new house. I made two for each person and we didn't have any leftovers! In fact, I could have eaten one or two more myself. What I love about this recipe is that it seems so elegant and labor intensive, when really it's not. I did all but the last step the night before, placed them on a baking sheet and wrapped it in saran wrap in the fridge overnight. The next day when I got home from work, all I had to do was pop them in the oven to let the cheese melt. Wondering how it would be to replace the sour cream with a little cream cheese/blue cheese mixture...
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2 users found this review helpful

Seabreeze

Reviewed: Mar. 10, 2009
What do you do when neither you nor your husband eats grapefruit, and are gifted with 10 pounds of it for Christmas? Well, you make lots of seabreezes! A quick trick - roll the uncut fruit around on the counter or firmly between your hands for a minute or two before slicing and more of the juice will be released from the skins! Also, a cheesecloth can help separate out all the pulp and seeds better than a juicer can.
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45 users found this review helpful

Delightful Apple Spice Muffins

Reviewed: Mar. 10, 2009
These were quick and easy. I added golden raisins and chopped walnuts to mine. They became my morning breakfast - easy to grab on the way out the door. I suspect replacing some of the sugar with a substitute and adding in a little fiber/protein/bran powder would make for a killer snack after hitting the gym!
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1 user found this review helpful

Potato Chowder Soup I

Reviewed: Mar. 10, 2009
Made this for the first time tonight. What I love about it is that the ingredients don't have to be exact - for example, one potato yielded more than 2 cups chopped so I just threw it all in anyway. I also added two baked chicken breasts (unseasoned.) I'm not sure I got all the cheese because I grated it right in the pot and didn't bother measuring. After we had some, we decided it was still missing something. So I tossed in a capful of bacon bits and will probably add a little more cheese when I reheat it for lunch tomorrow. All in all, a great recipe considering it can be altered based on what you have available!
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1 user found this review helpful

Mom's Texas Chicken

Reviewed: Dec. 22, 2008
We just finished eating this and it's a good thing I made extra or I'd have nothing to eat for lunch tomorrow! I didn't bother with simmering in the bouillon water, so we just had them as chicken tenders! They were crispy and we served with a variety of dipping sauces. This is a healthy alternative to fast food, because we used all white-meat chicken and fried in olive oil. Yum!
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11 users found this review helpful

Cream Cheese, Garlic, and Chive Stuffed Chicken

Reviewed: Mar. 13, 2008
I gave this recipe a five star rating because of its versatility. The great thing about a dish like this is you can substitute ingredients you have on hand, or things you really like, in place of things you don't have/like, and it will still turn out great. Below are the changes I made to the recipe: I added way more garlic and took out the bacon (I only had the microwave stuff.) To the cream cheese mixture I added Italian seasoning, seasoned salt and finely chopped walnuts. I made a separate mixture of panko bread crumbs, chopped walnuts and garlic salt, put a thin layer on the bottom of the baking dish, then placed the stuffed breasts on top, then sprinkled with the remaining bread crumb mixture. My husband had a stomach ache and wasn't hungry for much - he ate his whole breast and probably would have eaten the rest of mine had I let him. Next time, I will try adding blue or feta cheese to the cream cheese mixture for an even more flavorful experience!
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1 user found this review helpful

Apple Stuffed Chicken Breast

Reviewed: Feb. 2, 2008
I'm giving this four stars because while it wasn't my favorite dish ever, it's got a lot of potential to become really great! It seems that my main complaint is the lack of flavor - maybe after securing the roll-ups with toothpicks (don't forget the sides!) they should be rolled in some type of herb/spice blend so that it can simmer into the chicken for that 15 minutes. The poster who mentioned adding cinnamon to the apples might have something there - the apples did seem to lose a bit of flavor during cooking. Overall, my husband and I each cleaned our plates, so it's something I'll be making again. Especially given the simple ingredients that we always have around anyway, it might be fun to play with different combinations to find one that really makes this dish zing!
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2 users found this review helpful

Shrimp Scampi V

Reviewed: Jan. 30, 2008
I agree with other commenters that the sauce is a little soupy. I only used half a cup of wine, put in way more parm than called for, and even added a generous amount of cornstarch. I went with what others suggested and put extra garlic, good choice. Husband liked it, and so did I (the resident picky eater) so it will definitely be made again. Thanks!
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1 user found this review helpful

Honey-Glazed Chicken

Reviewed: Jan. 16, 2008
This chicken was phenomenal! I didn't have soy sauce so I used teriyaki. I didn't have ginger so I used cinnamon. I didn't have enough honey so I used what I had. And it still turned out fabulous! I did add a little cornstarch to thicken the sauce. Definitely adding this one to my recipe box!
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17 users found this review helpful

Fruited Cranberry Relish

Reviewed: Nov. 21, 2007
I used this recipe as part of a cranberry ring recipe I use during the holidays. The only thing I did different was leaving the peel on the orange. Easy, quick and yummy!
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8 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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