Kerri Bear Recipe Reviews (Pg. 1) - Allrecipes.com (18240885)

Lana's Sweet and Sour Meatballs

Reviewed: May 20, 2012

My go to sauce for making sweet & sour chicken. Have not tried the meatballs.

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2 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: May 20, 2012

Love this using legs, thighs & breasts, so flavorful.

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2 users found this review helpful

Enchilada Sauce

Reviewed: May 20, 2012

Love this since it is not tomato based!

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2 users found this review helpful

Exquisite Pizza Sauce

Reviewed: May 20, 2012

Good start, I use way more herbs though.

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1 user found this review helpful

This cake is so light and moist. The only thing I change is to use 1/2 cup of espresso and 1 1/2 cups of buttermilk in place of the boiling water. Even people who don't like chocolate cake love this cake.

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3 users found this review helpful

Red Beans and Rice

Reviewed: Mar. 2, 2012

Very good! I used fresh garlic, added a little thyme and smoked paprika, and left out the sausage. I smashed some of the beans before serving. The only thing I will change next time is to add some ham or bacon to add a little more meaty-ness to it. I served as a side so I didn't want to add sausage and make it overly meaty.

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1 user found this review helpful

Best Ever Chocolate Cutout Cookies

Reviewed: Oct. 31, 2011

My dough was very dry, so dry that I had to mix in more butter and even added milk to make up for the lack of moisture. The dough also kept drying out and I had to keep adding milk to it for it to be workable. Because the dough was so dry the cookies were also dry. I will probably make these again but up the butter to a full cup.

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1 user found this review helpful

Best Buttercream Frosting

Reviewed: Oct. 21, 2011

I really like the flavor of this frosting, almost like a cooked custard... yummy!! I did make one small change, I made a roux with 2 T of butter and the flour, poured the milk in and and cooked it until it was thick. This solved the possibility of it tasting floury. It was very creamy and I think it would be decent for decorating. I did use a piping bag to pipe it onto cupcakes and they looked beautiful. Also, the color is not pure white which was not a big deal for me but if you need white white you might want to try a different recipe.

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4 users found this review helpful

Belles Hamburger Buns

Reviewed: Aug. 10, 2011

Easy, soft & delicious! I toss the ingredients into the bread machine, split the dough into 12 buns and bake them on a stone. The bread machine does all the hard work and it takes less time than running to the grocery store to buy a bag of buns.

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4 users found this review helpful

Toll House® White Chip Chocolate Cookies

Reviewed: May 28, 2011

These cookies turned out great. The dough was more stiff than regular chocolate chip cookie dough. They hardly spread and I did pull them as soon as the tops looked set and were just starting to crack which I think helped make them more moist and chewy. I did have to bake a little longer than specified but I have come to expect that since I bake on stoneware. I had no problems with the cookies burning like some others mentioned. I think if you were to leave them in until they look done they would be overcooked and possibly burned. The only change I made was to use mint chocolate chips in place of the vanilla but I think those would be fantastic as well.

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5 users found this review helpful

Cranberry Oat Cookies

Reviewed: Jan. 13, 2011

My family and I loved these cookies! I upped the servings to 36 so it would be an even cup of butter to make the measuring easier.I also found the dough was only a bit more stiff or dry than any other drop cookie dough I have ever made, maybe because I always use real butter so I am used to that consistency. Do yourself a favor though and invest in a medium size scoop for making drop cookies, is makes dishing out the dough SO much easier and the cookies will be a uniform size and bake evenly. One last thing, if you have a Trader Joe's nearby you can get real white chocolate chips made from cocoa butter, which I highly recommend!

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10 users found this review helpful

Cinnabun Cookies

Reviewed: Oct. 13, 2010

These are amazing cookies! The instructions are a little confusing, if you split the dough in half and cut 1 inch segments you would end up with 24 cookies, not 36. I used an average amount of flour to roll out my dough and it didn't stick to the counter but do take the time to chill the dough before rolling it out and roll the logs in plastic wrap and freeze them for a half hour or so before cutting. I just sliced mine with a knife, I don't think dental floss would have worked on it right out of the freezer. I cut all of them and placed them on pans right away but if you don't have enough pans I would stick it back in the freezer because the dough gets soft very quickly and the sliced cookies might be tough to move. My cookies spread a bit and kind of puffed up like a cinnamon roll. I did use all butter instead of shortening because of tans fats and I used all the filling on the dough and it was just enough to spread around. Usually I have to add 2-3 minutes to the bake time because I bake on stoneware (just the first batch on a cold stone) but it was close to 18 minutes before I pulled them out and they had hardly browned at all. As for people complaining about them spreading, getting too brown, being dry... I could see how slicing the cookies too thin could cause all those problems, an inch looks pretty thick...get your ruler out! While the instructions are not fool proof the cookie is beautiful and delicious, and certainly worth the time and effort!

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4 users found this review helpful

Broccoli Cheese Bake

Reviewed: Aug. 5, 2010

I love that there was no canned soups or processed cheese in this recipe! I did have to make changes since I didn't have Swiss cheese and I can't eat onions. I left out the onion and used cheddar rather than Swiss cheese since that is what I had but I would love to try it with Swiss sometime. I also added a dash of hot sauce and a squirt of Dijon mustard (since I add those into broccoli cheese soup and they go great with the cheddar cheese) and topped it off with buttered bread crumbs before baking. I forgot to add the eggs but it still turned out fantastic.

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Baked Dijon Chicken

Reviewed: Aug. 5, 2010

I was looking for a recipe like the Dijon chicken they used to serve at the Ram and this was it! I did used boned chicken since my family is picky and they all want to choose if they get legs, thighs, or breasts; I just had to adjust the cooking time. I found that it had just the right amount of Dijon flavor for my family. I was worried because Dijon mustard is such a strong flavor but even the kids liked it.

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6 users found this review helpful

Oven Scrambled Eggs

Reviewed: Aug. 4, 2010

These were so easy to make and they had great texture! I loved that I could cut them into squares to put onto bacon, egg, and cheese biscuits and we didn't have to worry about chunks of eggs falling out. I did have to bake them about 5-7 minutes longer but I was using my toaster oven and I'm not sure how accurate the temperature is in there. I think I will be making my scrambled eggs like this all the time now.

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3 users found this review helpful

Potato and Bacon Salad

Reviewed: Jun. 29, 2010

We weren't too impressed by this recipe, it didn't taste bad it was just very bland. I thought maybe it would taste better after sitting overnight but that didn't help it any. I still have half of it left and I may try mixing in some ranch dressing and cheese to see if that helps out any, kind of like a baked potato maybe? I wanted to try something different but I guess I will stick to my other recipe.

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Orange Cream Frosting

Reviewed: Jun. 9, 2010

I think if I would have made the frosting as is it would have been 4 stars, but I zested an orange and added it into the mix and it was definately a five star recipe with that addition. Also, I think I ended up adding more than 2 T of orange juice. I squeezed in what I thought was 2 T and it seemed a bit stiff and not quite creamy enough so I juiced the entire orange into the bowl. This is NOT a glaze as one reviewer said... I can't even imagine what that person did wrong to make it runny enough to pass as a glaze.

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13 users found this review helpful

Best Strawberry Daiquiri

Reviewed: Apr. 27, 2010

I used fresh strawberries and left out the lemon lime soda since I didn't have any and these turned out pretty good. Next time I would use a little less ice and maybe more stawberries. I also saw another recipe that used triple sec... I think this is a fantastic basic recipe that you can tweak to your own liking.

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0 users found this review helpful

Holiday Chicken Salad

Reviewed: Apr. 18, 2010

I made this with leftover turkey from Thanksgiving dinner. I served it on white bread as sandwiches and my family could not get enough. I did leave out the green pepper because I thought is sounded a little weird but red bell pepper might be good. I'd make this again.

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9 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 18, 2010

When we moved from Washington state to North Carolina we thought we would never have good chicken teriyaki again in our lives. I have tried bottled sauces and none of them even come close to the little teriyaki joints that are all over the Puget Sound area. I am quite pleased to say that this was EXACTLY what we have been missing. Give it a try, it's a great recipe.

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1 user found this review helpful