K.A. Recipe Reviews (Pg. 1) - Allrecipes.com (18282723)

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Amusement Park Cornbread

Reviewed: Mar. 8, 2013
I made this cornbread today for the first time, for luncheon guests. It turned out perfectly!! After reading other reviews, I increased the cornmeal by 1/2 cup and decreased flour by 1/2 cup. I also preheated my cast iron skilled in the oven before adding the batter. I cooked mine for 25 minutes and, again following another suggestion, flipped it over and baked it another 5 minutes. My husband is moaning because I sent our guests home with the leftovers! He was hoping to have it for dinner. I'll make this often -- maybe as soon as tomorrow, if I get to the store for milk.
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Potato Chips

Reviewed: Jul. 7, 2011
My husband, who's retired and has some time on his hands, has made quite a few batches of these, and we both think they're probably the best potato chips we've ever had. And without deep frying in all that oil!! Apparently he had to experiment a bit to get everything just right. I wasn't home while he was making his first batch, and he won't reveal the details. All I know is that there was a fire and I have one fewer dinner plate.
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2 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Jul. 7, 2011
I've made cobblers for years, but I keep looking for the perfect cobbler recipe. I think this may be it. It took a little longer than some, but the result was worth it. The taste was sublime, the texture just right. I followed the recipe exactly. My only problem was that I didn't have enough crust to make a full lattice top, so I just laid a few strips over the cobbler. Maybe I just didn't roll it out thin enough. All in all, though, the best cobbler recipe I've found!
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3 users found this review helpful

Cheese Soup with Broccoli

Reviewed: Jan. 24, 2011
Yummy! I followed the directions, except for tripling the amount of broccoli, upping the amount of flour to 1/2 cup, using real cheddar and substituting half-and-half for milk. It turned out great. I liked the added veggies. I was looking for a soup that rivaled Panera's, and this was pretty close. I think mine was more "cheddar-y" than Panera's, so next time I may use a combination of cheddar and a white cheese. This definitely is a keeper, a great Sunday night supper for winter.
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5 users found this review helpful

Stuffed Green Peppers I

Reviewed: Sep. 18, 2010
I gave this 4 stars instead of 5 only because the tips from other reviewers seemed to improve the recipe drastically. Bottom line: The peppers were excellent! From others' suggestions, I added two cloves of garlic (chopped); added lots of Italian seasoning, plus more basil and oregano; used diced, canned tomatoes flavored with basil and oregano; doubled the Worchestershire; substituted spaghetti sauce for tomato soup; doubled the rice and cooked it ahead of time; used some red peppers as well as green ones; and used at least 1.5 cups of grated cheddar. The 60-minute time frame is conservative, especially if you make it the way I did. Cooking the rice alone took 20 minutes; I had to cook two batches of peppers; browning the beef took about 15 minutes; and the peppers cooked in the oven at least 35 minutes. All in all, a great basic recipe, easily adapted to what you have on hand and what your family prefers. I'll definitely make these again.
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10 users found this review helpful

Slow-Cooked Chili

Reviewed: Feb. 7, 2010
I made this today for Super Bowl Sunday. I've made lots of different versions of chili, but for the flavor delivered given the simplicity of ingredients and ease of preparation, this wins hands-down. My husband was impressed. "Where did you get this recipe?" he asked. From now on, this will be my go-to chili recipe.
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1 user found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 19, 2009
In moving, I lost the gingerbread man recipe I had used for 30 years, so I tried this -- and liked it better than my old stand-by. After reading some reviews, I did lower the baking temp to 325 and still watched the cookies carefully. Most batches were done in 8 minutes. A holiday keeper!!
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1 user found this review helpful

Broiled Grouper Parmesan

Reviewed: Nov. 22, 2009
When you balance taste and ease of preparation, this dish deserves high marks. The only reason I didn't give it 5 stars is that mine profited greatly from suggestions from other reviewers. I applied a liberal amount of Emeril's seasoning and baked mine at 400 degrees for 12 minutes. I added the mayo/Parmesan coating with Panko and several additional drops of hot sauce and broiled the grouper for 5 minutes. It turned out great. I was looking for a new way to prepare simple fish fillets, and I'll definitely try this again, with tilapia and other mild fish.
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3 users found this review helpful

Italian Roast Beef I

Reviewed: May 6, 2009
Delicious. Will definitely cook this again. I took advice from other posters and 1)browned the roast first to seal in juices; 2)added Worchestershire sauce; and 3)used two Ziploc bags to coat the roast in olive oil and then roll the roast in the herbs. I cooked it in a slow cooker, for about 6 hours on low. I added potatoes, onions and carrots about 2 hours into the cooking process. Next time, I would add those later, since they were quite soft. As others have said, the gravy is the best ever!!!
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4 users found this review helpful

Fabulous Wet Burritos

Reviewed: Feb. 17, 2009
Delicious! Absolutely restaurant quality. Best of all, the recipe is quite forgiving and accommodating, allowing for personal taste preferences and availability of ingredients. For instance, I didn't have enchilada sauce, so used taco sauce. I didn't have refried beans or green chiles, so left them out. I didn't have Mexican-blend cheese, so used mozzarella and a little cheddar. I don't like canned tomato soup, so used canned diced tomatoes. I also spiced up the beef with an envelope of taco mix, in addition to the spices in the recipe. And, thanks to previous reviews, I put them in a 9-by-11 glass baking dish and baked at 350 for 20 minutes. Perfect!! I topped with a dollop of sour cream and used simple diced lettuce and tomato on the side. I made six fat ones and my husband and I ate them all at one sitting. This is a keeper!
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1 user found this review helpful

Key Lime Pie VII

Reviewed: Jan. 17, 2009
With more than 150 outstanding ratings, this recipe doesn't really need another positive review, but I was so blown away by the ease and taste that I had to add my own endorsement. As with others, I never could actually see small bubbles on the top, so I took it out of the oven after about 13 minutes. The texture was perfect. I had been looking for a reliable key lime pie recipe, and this is it!!! No need for further searching! This is now my first choice for dessert when I'm hosting dinners at my house.
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1 user found this review helpful

Simple Scones

Reviewed: Jan. 24, 2008
This recipe really doesn't need another baker weighing in with effusive praise, but I can't help myself -- just like I can't help gobbling up these delicious biscuits. I've tried scone recipes from friends and magazines, but this is THE BEST! This morning I made the orange/cranberry variety, and they turned out perfect. They're so much better than the orange/cranberry muffins I pay $2.50 each for at a nearby coffee shop. By the way,I found grating the frozen butter no problem at all. I'm serving these to friends tomorrow morning, then will head back to the kitchen to make another batch!
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4 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 20, 2008
Fantastic!! I had chicken thawing and dreaded the thought of another dried-out chicken breast on the panini press. Just minutes before I headed to the kitchen, I found this recipe and decided to try it. I didn't have fresh mushrooms, so I used a red onion, as another reviewer suggested. I didn't have a bay leaf, so I used fresh rosemary. I followed the other directions to the letter, and the dish was amazing!! I have never made decent gravy, but this sauce thickened beautifully and was so tasty. My husband is the cook in the family and he couldn't stop raving about the "special dinner" I had created. I can't wait to try it next time with the mushrooms. What a great recipe!
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2 users found this review helpful

Easy Peach Cobbler

Reviewed: Sep. 19, 2007
This is the recipe my mother used for years. So easy! But it's even better if you use fresh peaches -- about 5 or 6, sliced. As another poster mentioned, try melting the butter in the pan in the oven, then adding the fruit and pouring the flour-sugar-milk mixture on top. Don't stir. And mine usually require 55-60 minutes to cook. A wonderfully simple and versatile dessert!
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4 users found this review helpful

Bacon Cheese Frittata

Reviewed: Sep. 19, 2007
This is yummy and SO easy! I've made this half-a-dozen times, usually adding chopped green and red pepper to add more color. As the recipe advises, cook long enough so that the middle isn't runny.
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96 users found this review helpful

Peach Cobbler V

Reviewed: Sep. 19, 2007
My mother used this recipe for years, with fresh peaches or blackberries. Visiting my daughter and her family, I made this and my son-in-law loved it so much, I had to make two more that same week! When I returned home, I made it for my husband -- and it was a flop. The dough never rose and was a gummy mess. When I looked at the bottom of my can of baking powder, I saw that the expiration date was June 1996 -- 11 years ago!! Moral of this story: Make sure your baking powder is fresh. Or, better yet, use self-rising flour and omit the baking powder! But this is one of the easiest and best desserts around!
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29 users found this review helpful

Black Russian Cake I

Reviewed: Jul. 28, 2007
I've been making this cake for 30 years and it consistently gets rave reviews from friends, family and guests. I find that mine usually need to bake from 55 to 60 minutes, though, to keep from having soggy spots in the middle of the cake.
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1 user found this review helpful

Easy Chicken Breast

Reviewed: Dec. 30, 2006
Well, it was a Sunday night, all the grocery stores were closed on the island where I was living, and the cupboard was almost empty. No, I didn't have any sour cream. No, I didn't have cream of celery soup. But I used the only two soups on hand -- cheddar cheese and cream of mushroom --added white wine, served the chicken mixture over noodles, and my husband liked it! I think the moral of this story is that chicken breasts baked in any creamy mixture will turn out pretty good!
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2 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Dec. 30, 2006
Just made this tonight and received rave reviews from my family. I followed several suggestions from earlier reviewers. To ease clean-up and avoid possible burning of the breadcrumbs, I lined a speckled roaster with foil, then draped a sheet of foil over the top. I liberally coated my 3 tenderloins with garlic salt, pepper and Emeril's Italian seasoning. I used fine Italian breadcrumbs, patting them on the pork after rubbing olive oil on them. I baked for 40 minutes at 425, and they were juicy, full of flavor without a hint of scorched crumbs. They had the flavor of a turkey and dressing dinner, with much, much less trouble!
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Sarge's EZ Pulled Pork BBQ

Reviewed: Apr. 2, 2006
Easy, easy and delicious! I followed the recipe exactly, with no additions, and it turned out great. Some reviewers have said that the pork was bland, but I was looking for something that would not compete with the very hot and spicy North Carolina vinegar barbecue sauce that I made and used with it (also from the allrecipes.com site). We enjoyed this so much I'm making it again tomorrow!
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1 user found this review helpful

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