Casey M Recipe Reviews (Pg. 1) - Allrecipes.com (18192467)

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Casey M

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The West Seattle Sweet Potato and Kale Bowl

Reviewed: May 4, 2015
A great way to get a full days salt and carbs in one simple meal. Otherwise, meeting half a days calories w/ one meal is quite efficient.
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Grilled Salmon I

Reviewed: Apr. 25, 2015
Well...I'm 'stupidfied' about how good this is. I followed the recipe besides adding a little honey w/ the brown sugar. I let it thaw and marinate for 3-4 hours. My new Cusinart Griddle/Grill set at 350 degrees on both grill plates rendered an exceptional tasting fillet. Moist, not too salty (did use low sodium soy sauce), not to sweet...just wonderful. Can 28,000 reviewers be wrong (give or take a few thousand)? I might use this as my default marinade.
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Mediterranean Style Leeks with Lemon

Reviewed: Apr. 15, 2015
I will cook this tomorrow. The recipe says use the whites from 2 lbs of Leeks. Not 2 lbs of whites. Personally, I'll use more like 3 or 4 leeks (depending on the whites), but include some green, like one of the two picture shows.
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K-Dub's Alfredo Ravioli Bake

Reviewed: Mar. 21, 2015
Simple, easy, not terrible. Not terribly innovative either. Needs vegetables (some color) also to improve the over nutrition. I used unsalted butter.
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Scrumptious Salmon Cakes

Reviewed: Jan. 29, 2015
I haven't tried this yet. An interesting egg alternative (though veg oil would work fine as suggested)I found is something called a "Flax Egg". I might try that for grins. 1 Tbsp Flax Meal and 2.5 Tbsp water. Oil would probably be better, but I like to try new things...until I find they're scrap.
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Peanut Butter Sauce Chicken

Reviewed: Jan. 12, 2015
Nice mix of ingredients. Tasty. I used fresh jalapeño also. Pickled? It really helps to have most of the ingredients...though I'm all for tweeking them. Pine Nuts are good to have in your freezer, a bag goes a long way unless you're making pesto. Toast them, roast them...or use them raw, they are a nice texture and taste component. Sesame oil is even more critical for its specific taste...toasted Seasame would work too. It's so flavorful. Keep in mind it has a low smoke point, so don't over heat it. Not to mention using reduced fat PB and low salt Soy Sauce. A touch of Sriracha is another option. I would want more protein than listed, so I upped that a bit. Thighs would be good too. Also, I like a lot more PB than listed...even if I need to increase the other sauce ingredients.
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Kick'N Chicken with Mango Salsa

Reviewed: Jan. 10, 2015
Sorry to the recipe purists. I don't like raw red pepper or firm Mango. Never bought a Mango before. Plus I had some real Ginger and Garlic in the pantry which seemed perfect. Diced everything up and sauteed it for awhile to meld flavors and soften/caramelize fruit and veggies. I encourage adding extra onion. It worked very, very well. I used my own Poultry Seasoning (w/o salt). Ground mixed peppercorns and Kosher salt finished the chicken thigh seasoning. For those who don't like raw ingredients...this solves it. Kids might even eat it. Without any green onion tops, I used dried chives for garnish (I'll pass on cilantro). This is a really good looking and flexible recipe...substitute some ingredients and seasonings. Only thing that really needs to be cooked is the chicken.
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Roasted Brussels Sprouts

Reviewed: Dec. 23, 2014
For straight ahead roasted BS, this is it. It also happens to be an effective way to roast most vegetables. I do recommend keeping a close eye on time to not turn vegetables into coal.
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Roasted Garlic Cauliflower

Reviewed: Dec. 21, 2014
I've been exploring roasting many heretofore NOT explored veggies. Cauliflower is something I've liked in a variety of formats (stick blended to make Mac and Cheese)...but roasting makes it taste like vegetable candy.
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Chef John's Smothered Pork Chops

Reviewed: Dec. 8, 2014
I haven't fixed Pork in awhile. This recipe was great. I halved the chops, keeping the rest about the same...to have some extra Onion Gravy. I didn't use water...Chardonnay instead. Also extra Buttermilk for extra volume. I used my own Poultry Seasoning made from the AR recipe...though I added garlic powder also. I happened to have the spices...little used, so it was a good idea to use up some ground Sage and ground Marjoram, Thyme, Rosemary et al. I don't grind coffee beans anymore, so my newer grinder has been dedicated to spices. Limiting salt by choice...but not spices...it was zehr gut meine freunds. Muy bueno...etc. Not to mention Chef John is funnier than he** in his video's, in which the recipes are usually pretty good.
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Cream of Asparagus and Mushroom Soup

Reviewed: Dec. 4, 2014
Like most of us non-purists...I like to modify recipes to reflect personal preferences and on hand stuff. I'm also not cutting the stars down because I did. So, personally, I started by skipping the bacon...didn't want that texture in a creamy soup. Instead, I used previously reserved refrigerated bacon fat. Another recipe suggested a diced Jalapeno, which I added to the mushrooms, celery and onions plus a few cloves of Garlic and my homemade Seasoning Salt. I used the fresh Turkey Stock made from Thanksgiving detritus...though chicken would be better probably, Plus I don't peel the spuds. I used unsalted butter because like the Stock...it's what I had. The blending was a lot easier w/ a stick blender. Also less salty considering it's MY stock recipe, unsalted butter and my own Seasoning Salt. BTW...The soup is great w/ tremendous flavor. My guest loved it and I'm counting on it freezing well.
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Mom's Potato Latkes

Reviewed: Dec. 1, 2014
These are darn good...and a little indulgent maybe. These have origin in the Middle East and Europe. Yet, like many things, food is enjoyed and needed by every culture...from the Middle East to Scandinavia to Thailand. Universally good food is just that. It worked well for me to use a little oil on the pan for each pancake and not immersing it, adding more when flipping. Glad I watched the video to freshen up my potato squeezing technique. I don't have a spinner...plus it makes me dizzy. Grated cheese might be good. Seems any kind of binder works...might try pulverized flavored croutons after the roasted Panko crumbs after the home made whole wheat seasoned bread crumbs after the Cheezy crackers (ok, I'll stop now).
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Chicken or Turkey Tetrazzini Deluxe

Reviewed: Nov. 30, 2014
Very nice. I only read a few reviews...weren't helpful. Sherry seems to really add to a Tetrazinni dish. I used the listed cup of broth (used post holiday turkey carcass to make a broth with Mirapoix ingredients) and skipped suggested salt since the cheeses, Worcestershire sauce and soup have plenty. Use whatever pasta you have. I also halved the recipe, I have no Army to feed, or freezer.
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Easy Sweet Potato Fries with Curry Ketchup

Reviewed: Sep. 30, 2014
Interesting...I've actually never had Sweet Potato's. Granted I'm embarrassed and humbled by that. I wasn't looking for a candied type recipe...shooting more for a vegetable thing. I added a couple cloves or smashed, diced garlic to the dip without looking at the limited number of reviews. Added more Curry as well...plus a bit of Turmeric (I have no idea about what I was trying to do). I used less salt than called for on the SPF (sweet potato fries) plus used some Smoked Paprika in the sauce vs regular Paprika (don't ask me why). I just flipped them after 15 minutes...stay tuned. They smell good. I also have continued to add MORE Curry to the sauce to the possible point of too much, be sure to taste the sauce as you're going. The result is very good for my first time with Sweet Potato's. BTW, the were the most red ones of 3 varieties at the grocery store (more Vit A).
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Portobello Mushroom Burgers

Reviewed: Sep. 30, 2014
I followed the recipe as written. Forget the idea that expensive vinegar makes the difference. It doesn't. I liked it, but it IS a vinegar marinade, hence the strong vinegar flavor. Mushroom ends up having a good flavor. I just ate the shroom with some caramelized onion between the fungi and cheese. Smelled good cooking and tasted good too. Acetic acid has multiple beneficial aspects for the human body.
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Kickin' Collard Greens

Reviewed: Sep. 8, 2014
Being raised in the mid-late 50's into the 60's, I never experienced Collard Greens. Actually, probably wouldn't have eaten them anyway. I've tried and enjoyed other "unique" to me greens...hence my first time with Collard's. I used homemade chicken stock, but otherwise followed the recipe. I paired it with Fried Chicken Liver from this site. My sister thinks I've gone nuts. Cooking for one...doesn't hardly matters. I personally like this, especially with 8 oz of bacon. The stock plus aromatics etc are reducing now...I need to get my SNL inspired "spittle bucket" out.
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Lobster Rolls

Reviewed: Sep. 5, 2014
Well...paint me yellow and call me a cab. I love this flexible recipe. Strangely enough, I had already followed some reviewers suggestions before I read them. Two 4 oz tails were boiled and stripped of the meat...yielding 3 5/8 oz meat. Therefore I did a recipe for one. Didn't have green onions so used a little caramelized sweet onion. I had a strong garlic Aoili which I diluted with some Lite Mayo, added some Dijon and Tabasco. It was tasty in a WW hot dog bun I toasted with a little butter. Boy howdy... wouldn't want to get too used to this. Being cold, it's real easy and like one reviewer suggested...letting the mayo mix marry overnight doesn't hurt. It's not fresh Lobster in butter, but it stretches things nicely. BTW, lettuce is nice, but optional. A little Spinach added a nice green, though not the crunch of crisp lettuce.
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Old Fashioned Mac and Cheese

Reviewed: Aug. 3, 2014
Give a man a batch of M&C and he'll be grateful, or in my case I'll grovel at your feet. Teach a man to make his own (not difficult) M&C and you'll save time or money and make him independent from you for that dish. Maybe that's not the correct quote...guess it was something about fish. This is a great recipe for any age group to learn about experimenting with cheeses etc. Make it as is and you can't lose. Play with spices, cheeses, add ham, chicken or prawns, sky is the limit. I use the harder to find 2% Velveeta, might add reduced fat cream cheese. The tough part of M&C is the calories. Often I add chopped broccoli, mushrooms etc to get some veggies into the mix. My Mom's simple M&C was always my birthday dinner...and often I talked a sister into it.
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Tortellini Bacon Broccoli Salad

Reviewed: May 19, 2014
Not re-inventing the wheel here. These are all ingredients I like and use regularly. I had never used "Coleslaw Dressing" before, but I bought a bottle. Then, when I got home I noticed the first ingredient is High Fructose Corn Syrup...so I made a Lite Mayo, garlic, Dijon dressing instead. I also blanched the Broccoli since I'm not a big fan of the raw version. This all came out quite nice. Good and flexible recipe.
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Irish Bacon And Cabbage Soup

Reviewed: Mar. 22, 2014
Per other "Chefs" in the audience, I upped the broth and added celery. Also used chicken sausage and regular bacon. Love the cabbage.
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