Keilypie Recipe Reviews (Pg. 2) - Allrecipes.com (18277975)

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Indian Chapati Bread

Reviewed: Mar. 30, 2008
These were very easy and quick to make. I made the dough and formed the balls to rest while I cooked my Cholay. When everything else was done I rolled them out and grilled them on a very hot cast iron pan. They were so tender! I then melted a little butter with garlic and a pinch of Indian red chile powder and brushed the finished chapati. This meal was almost as good as my local chat restaurant!
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Slow Cooker Beef Stroganoff I

Reviewed: Mar. 12, 2008
Fantastic, simply the best stroganoff I have ever had. I used many of 'JillyBean's recommendations. The leftovers rocked just the same. I really liked mine served over white rice. It was very homey, comforting and filling. I can't wait to make it again.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 24, 2008
Oatmeal Cookie Bars for breakfast! Why not :) They actually remind me of a healthier homemade 'toaster pastry'. I did do a lighten up makeover on the recipe. I replaced the butter with 2 TBS. of margarine, 1/4 cup apple sauce and 1 egg white. I also cut the sugar by half and used white whole wheat flour. That brought these little cuties down to 2 points each. I then followed another reviewer's suggestion and baked the bottom crust for 7 minutes, topped it with the jam and the rest of the dough and baked for another 25 minutes- perfect! I can't wait to try different jams. Today I used blueberry, yum! Have fun with it! UPDATE: I remembered to put lemon zest on top of the jam in my last batch, another reviewer suggested it. Fabulous! It brightens up the flavor with a subtle contrast.
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4 users found this review helpful

Whole Wheat Beer Bread

Reviewed: Feb. 9, 2008
Yummy! I was looking for an alternative to cornbread to go with our soup for dinner. At first my husband wasn't sure about the texture. But then he got the idea to mix honey with butter and put on the bread. Oh my goodness! That is good :) I did add a bit more brown sugar to make sure it balanced with the bitterness of the beer. I think depending on the style and brand of beer, the brown sugar amount needed could vary. It was nice to be able to taste both the beer and brown sugar in the final result. Very tasty.
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1 user found this review helpful

Homesteader Cornbread

Reviewed: Jan. 1, 2008
This is it! I have been trying to make corn bread for my husband for the past 8 years. Nothing is as good as his Grandmother's (they are from Texas)! When I read this recipe and reviews I fgured it had to be close. The ingredients are about the same as any other corn bread, but the soaking of the corn meal totally changes the texture. It is more dense and almost chewy compared to the fluffy cake like corn bread I usually make. Whahoo! I'm so glad I finally found this recipe! Because you know, in our house, we can't have chili or any soup without corn bread!
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Couscous Salad with Dried Cherries

Reviewed: Jan. 1, 2008
This was very good! I was making 'Cold Roasted Moroccan Salmon' from this web site and wanted a side that would work well with it. This couscous fit the bill! I used dried cranberries instead of cherries, because that was what I had. The only thing I added was a drizzle of lemon juice over the top before I served it. Delicious!
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8 users found this review helpful

Cold Roasted Moroccan Spiced Salmon

Reviewed: Jan. 1, 2008
This was very tasty. I had one piece hot from the oven and the other cold the next day in a salad. It was very good both ways. I wanted a different type of side that would complement the flavors in this dish. I found 'Couscous with Dried Cherries' from this site. They were fantastic together!
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1 user found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Dec. 20, 2007
Wow! This came out so beautifully. I can't wait to give it away as gifts. I popped my corn in a stapled brown paper bag in the microwave (I read about it online). It took several batches, but it came out great. I also used only half of the margarine (this made a cup serving only 3 points, for those who are counting). I had no problem with getting the popcron well coated. I used a huge roasting pan. I put the plain popcorn in it and put the whole thing into the 200 degree oven to warm while the mixture boiled for 5 minutes. Having everything warm made a big difference as far as coating. I have a feeling that I will use this recipe over and over again :)
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 10, 2007
Oh my! This is...very good. I have a weekness for good cream cheese frosting. However, it is hard to come by. I have tried many recipes, all too sweet. This is perfect, really perfect. It's simple to make too. A dangerous combination. Definitely let the cream cheese and butter sit out a good while if you have a wimpy hand mixer like mine. Enjoy!
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Banana Oatmeal Crumb Cake

Reviewed: Aug. 18, 2007
Yummy! I have made this several times. We now can't wait to have left over bananas for it. I have to purchase extra on purpose. My husband devours this stuff. I went ahead and used white whole wheat flour since the oatmeal already makes it quite hardy. I think people are thrown off by the name. It does not really have a 'cake' texture. I use a little extra banana. It then has a very strong banana flavor. I also decrease the sugar due to the extra bananas adding sweetness. Moist and flavorful! Thank you for sharing!
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3 users found this review helpful

Cheesy Beef Tetrazzini

Reviewed: Aug. 18, 2007
Gladys, This was good! I love the cheesey noodles with the beef on top. Very tasty. My husband wants me to try sausage next time. That ought to be good and rich!
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3 users found this review helpful

Korean BBQ Chicken Marinade

Reviewed: Aug. 18, 2007
fantastic! you can certainly play with the seasoning. add fresh ginger, green onions or sesame seeds. get creative. i used this on a pork tenderloin. i ended up not being able to grill it that night. so, the next night my husband grilled it. after maybe 30 hours marinating. oh my! i could not believe that it came off of our grill! yum!
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1 user found this review helpful

Seven Minute Frosting I

Reviewed: Aug. 18, 2007
yummy! i had no problem with this frosting getting thick enough. i beat it for the 7 minutes on the heat and about 1 more off of the heat. it worked great! it goes fantastic with chocolate cupcakes. i agree, it took me back to my childhood too!
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Halibut Divine

Reviewed: May 17, 2007
Whoa, this recipe is like an exercise to see how much fat you can put atop some fish. Therefore, of course it's delicious! I took heed of fellow reviewers and only used 1 tablespoon of dry mustard. I think I could have added another 1/2 and it would have still worked. I think the full amount would end up bitter though. The whole family loved it. "This can't be good for us" my husband exclaimed and the 4 year old had seconds. I was lucky enough to get to lick the serving spoon clean after scraping the pan. Naughty, but darn good.
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2 users found this review helpful

Shabbat Challah

Reviewed: May 11, 2007
Wow! This came out like the real thing! I am not much of a baker. So, I was so surprised to see this bread come out of my oven! Absolutely beautiful in both appearance and texture. I do agree that more sugar or some honey would be nice. I like my challah just slightly sweet. This ends up being very neutral. I also have to say though that I would not classify this recipe as easy. It is a simple recipe, but kneading the dough for 10 minutes was a work out for me. It could have something to do with being 7 months pregnant, maybe I'll try the kitchenaid next time :)
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Pork Chops to Live For

Reviewed: May 6, 2007
These were very good. I had fairly thick pork chops so it turned out more like individual pork roasts. For the sauce I added 1/3 milk, 1/3 chicken stock and 1/3 white wine to the mushroom soup. I had thought that a whole onion might be too much, but it worked out well in the sauce. This was great next to a serving of creamy mashed potatoes and a salad. Oh, and it was very quick and easy!
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Ground Beef Enchiladas

Reviewed: May 6, 2007
Delicious! The whole family loved these. Our 3 1/2 year old exclaimed "Mom, make these everyday!" I was a bit skeptical about using the cream of chicken soup, but decided to give it a whirl. I could not even detect it in the finshed product. I used a whole milk locally produced plain yogurt. It worked great. I did add about 1/3 of a cup of salsa verde to the sauce. It added just a bit of tang. I think these would be great with chicken or even a vegetarian version with beans. This was a nice change from the regular red sauce. You gotta try them.
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Shrimp and Peanut Butter Noodles

Reviewed: May 6, 2007
I really wanted this to be good, and it was! My family loves broccoli, shrimp and noodles, plus it is a one pot meal. So, I had to give it a try. Everybody loved it! I did substitute whole wheat fettucini for the whole grain aspect. The sauce is very good. The only addition I made was one teaspoon of chile garlic sauce to add some spice. I have tried many peanut sauce recipes, because I love it. This was by far the easiest and quite good. This dish was fast, easy and healthy. Definitly a keeper!
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14 users found this review helpful

Creamy Broccoli Soup

Reviewed: Apr. 26, 2007
Quick, easy and very tasty! I have now made this soup three times, in less than 2 weeks time. My 3 1/2 year old son declared it delicious and has been requesting it! The only thing I don't agree with is the amount servings. One recipe will feed my husband, my son and myself, along with a sandwich or burger, without a drop left. Also, I know it says that the cheese is optional, and I suppose it is. However, I used aged sharp white cheddar. Oh my, that is good. I also grated the onion on my cheese grater instead of chopping. That way we get the flavor of the onion and my son can't find them! Tonight we added some chopped cooked chicken and cooked pasta for a complete meal. I used to make a more complicated broccoli soup, but this one has replaced it!
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109 users found this review helpful

Hazelnut Chicken in Prosciutto-Cream Sauce

Reviewed: Apr. 15, 2007
Whoa! This is rich and flavorful. It's hard to go wrong with prosciutto and cream. I sliced the chicken and served it over a pasta bowl of linguine with the luscious sauce on top. Ahhhh, dreamy! Two things I will do differently next time would be to chop the nuts finer and pound the chicken thinner. The nuts being finer would allow them to coat the chicken more evenly and the chicken thinner would assure that it would be cooked through before the nuts get to brown. This is definitly a dish you can entertain with. Any guest would be lucky you did!
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8 users found this review helpful

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