KVN2003 Recipe Reviews (Pg. 1) - Allrecipes.com (18325144)

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Easy Oatmeal Muffins

Reviewed: Mar. 27, 2009
Excellent muffin. I made only slight changes to the base recipe by adding a little more sugar (preference) and 1 tsp. vanilla extract. This recipe is very versatile so I suggest making your own variations so you fall in love with it too! I can't wait try chopped dried or fresh fruits, chocolate chips with or without nuts or to spread butter and preserves on the muffins as is! Thanks for the posting! Update: I baked at 375 for only 17 mins. which was perfect in my oven. Very tender muffins.
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1 user found this review helpful

Ham Tetrazzini

Reviewed: Jan. 4, 2009
With the changes I made this deserves 5 stars. I used cream of chicken soup with at least 1 c. milk (no water) and parmesan cheese instead of cheddar. I added peas for color, some minced garlic, and chopped tomatoes at the very end. I used more ham, a bit more pasta, and no parsley or pimentos. I just used what I had on hand and my DH and I both thought it turned out great. Thanks for the post!
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4 users found this review helpful

Yogurt Chocolate Chip Cookies

Reviewed: Jan. 4, 2009
These cookies are awesome. I didn't expect them to be as moist as they were. The recipe yields very authentic chocolate chip cookies with less fat, calories & guilt! I added chopped walnuts to mine. Great that they are eggless too. Thanks so much for posting!
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2 users found this review helpful

World's Best Bacon Cheese Dip

Reviewed: Jun. 22, 2008
I've made this twice now and both times it was a huge hit. I use reduced-fat cream cheese, 1/2 c. light mayo instead of a whole cup and whatever kind of shredded cheese I have around, to equal about 3/4c. I will use this often when entertaining. Thanks for the post.
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2 users found this review helpful

Sausage and Egg Casserole

Reviewed: Jun. 1, 2008
We really enjoyed this for dinner tonight. I used hot Italian turkey sausage links, casings removed, 5 eggs, 1 1/2 c. milk, 4 slices bread cubed, a scant 1/2 tsp. mustard and 3/4 c. shredded cheddar. Refrigerated for only 4 hours before baking. Baby broccoli florets, sauteed chopped sweet bell pepper and onions and/or asparagus tips would all be great additions to this recipe. Thanks for a keeper, love it!
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Strawberry Bread

Reviewed: Jun. 1, 2008
This was very good. I halved the recipe to make less (small household) and included 1/2 c. WW flour for part of the AP flour. Used 1/2 oil, 1/2 applesauce combination to make it lighter and added 1/4 c. light sour cream for more moisture. Also added 1 tsp. vanilla extract. Used slightly less sugar (3/4 c.) and walnuts instead of pecans because that was all I had on hand. Thanks to someone elses suggestion, I mashed the berries with a fork before adding them to the batter too. Made as muffins instead of a loaf (individual portions, YAY). My non-sweets eating DH went back for seconds, so that makes this recipe a keeper. Thanks for the post!
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Chocolate Truffle Cookies

Reviewed: Apr. 27, 2008
Ultimate chocolate decadence. Thank you VERY much for the post Kevin. I love them.
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2 users found this review helpful

Tomato Bread III

Reviewed: Apr. 25, 2008
I made these tonight as muffins instead of a loaf. The only other changes I made were to include 1 c. whole wheat flour, Italian style stewed tomatoes, a little less oil and no olives. Overall they weren't very flavorful which surprised me because I thought there were plenty of aromatics and other elements involved to make a good finished product. We just didn't care for them. They were very heavy in texture.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Apr. 2, 2008
This really was terrific. I made the following changes to accommodate what I had on hand and it turned out marvelous. I used bulk hot Italian sausage and skipped the red pepper flakes though I'd probably use them next time to make it a bit spicier. I drained the meat after browning. I used fat free 1/2 & 1/2 and a 28 oz. can of crushed tomatoes seasoned with 1 tsp. Italian seasoning rubbed with a mortar & pestle (to get the essential oils going) for the parsley. Instead of bow-ties, I used whole wheat penne. I did not feel any additional salt was necessary, so I left that out too. I highly recommend this recipe to others. Thanks for the post.
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Chicken and Corn Chili

Reviewed: Mar. 5, 2008
What I made was based loosely on this recipe, but came out DELICIOUS! Here's what I did differently: used 1 1/4 lbs. chicken breasts, 24 oz. jar black bean & corn salsa, added 2 c. chicken broth, 1 tsp. bottled minced garlic, added 1/2 tsp. red pepper flakes, 15 oz. can black beans (drained), added 15 oz. can dark red kidney beans (drained) & 1 1/2 c. frozen sweet corn (instead of canned mexicorn). I cooked on high for about 4 1/2 hrs. total. This is GREAT, a must try and will definitely make it into my regular rotation with the above changes.
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Million Dollar Cake

Reviewed: Mar. 3, 2008
Thak you, thank you Glenda for the post. I made very few changes, as I think it was nearly perfect on it's own. I used a butter cake mix instead of standard yellow (made with half butter & half applesauce), used fat & sugar free cheesecake pudding mix in the icing, reduced fat cream cheese and drained but reserved juices from the crushed pineapple to add back as needed. I topped it with chopped pecans and would decorate with coconut in the future too. My picky DH said it was "really good" and barely scraped any of the icing off. Guests couldn't get enough! I'll make this OFTEN!
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Slow Cooker Beef Stew I

Reviewed: Mar. 3, 2008
First of all, thanks BUCHKO for the posting. I enjoyed the outcome, but my guests & DH were thrilled with the results. Here's what I did differently: used only 2 Tbsp. flour, no additional salt (didn't think it would need it, and it didn't), used 14.5oz. can beef broth, added 15oz. can diced tomatoes w/ their juice, added 8oz. can tomato sauce (we like a tomato based stew), added a 15oz. can drained Italian style green beans, 15oz. can drained great northern beans, 1 c. frozen baby lima beans & 1 c. frozen sweet corn. The additional beans and corn I added during the last 45 mins. of cooking time. I would probably make it next time with either chicken broth or water instead of beef broth for myself, as I don't like that rich of a beef flavor (former vegetarian). It was very well received by my company though. I would definitely make again.
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Quick and Easy Chicken Spaghetti

Reviewed: Jan. 17, 2008
This is a very good weeknight meal. I don't care for mushrooms, so I omit them, otherwise, I make the recipe exactly as written. It's definitely a keeper. Thanks for the post!
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1 user found this review helpful

Bran Pumpkin Muffins

Reviewed: Jan. 10, 2008
As I always do, I made a few minor alterations to the original recipe, but the results were FANTASTIC! I used all whole wheat flour, 2/3c. sugar, skipped the raisins & used 1/4c. canola oil instead of 3 Tbsp. veg oil as called for. I also added about 1/3c. chopped walnuts. My husband avoids most things healthy like the plague, but this recipe definitely fooled him. Thanks for the post! I will be making these often.
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5 users found this review helpful

Christmas Eve Beef Stew

Reviewed: Dec. 31, 2007
I made several adjustments to this recipe, to accommodate what I had on hand, and preferences. I added 1/2 chopped green bell pepper, skipped the tapioca (as I was afraid it would provide a strange consistency), used 1 15oz. can petite diced tomatoes & 1 15oz. can stewed tomatoes, used beef broth for the water and bouillon, used 1 tsp. Italian seasoning (though next time I would double that) and 1 tsp. montreal steak seasoning, then skipped the red wine altogether. I cooked in a slow cooker for 2 hours on high heat, then reduced to low for 5 hours. The meat was very tender and the broth was very rich. However, it did seem to be lacking in herb flavor. I may try it next time with the Knorr brown gravy packet as another reviewer suggested. I also plan on using 1 8oz. can of tomato sauce for half the broth/water next time. Overall, good recipe, hubby *loved* it, but it could definitely use more seasonings.
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4 users found this review helpful

Spiced Applesauce Bread

Reviewed: Dec. 16, 2007
I made several adjustments to the original recipe, and with those, I would rate this 5 stars. I used a little less than 2/3c. white sugar, 1/3c. oil (instead of 1/2c.), 1c. whole wheat flour & 1c. all purpose, I doubled the cinnamon & nutmeg (I might even use more than that next time), didn't have any allspice so I subbed 1/4 tsp. ground gloves. I also added 1/2c. diced dried apples & 1/2c. chopped walnuts. I made muffins instead of a loaf, and they came out extremely moist and flavorful this way. Thanks for the post Louise. I'll be making these often!
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Classic Waffles

Reviewed: Jul. 31, 2007
I would have given this 5 stars, but I altered the recipe slightly, yielding a wonderful waffle. I made 1 & 1/2 the recipe used 2 c. all purpose flour & 1 c. whole wheat flour, used 5 total tsp. baking powder & 1/2 tsp. salt total. I found it interesting that the recipe called for vanilla extract, but I enjoyed the results. I got many compliments from my company. Thanks for the post!
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Pumpkin Cheesecake I

Reviewed: Apr. 12, 2007
This is excellent. I use 1/3 less fat cream cheese, add 1/4 tsp. ground cloves, 3 1/2 Tbsp. flour & 4 Tbsp. milk. Adding flour gives the cheesecake structure. Since I prefer my cheesecake a little firmer, this works well and for those with the same preference, you may want to try this. I served this dessert for Easter and it went over very well with many compliments received. Good post!
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44 users found this review helpful

Fast and Delicious Black Bean Soup

Reviewed: Mar. 19, 2007
As written, I think this would have been a little bland tasting for me, but it was a very good base to build on. I added about 1tsp. chili powder, a dash of ground cayenne pepper, 1 stalk of celery, a little less salt & about 2Tbsp. of ketchup. In the end, this had really good flavor. My husband wasn't thrilled with the idea of black bean soup, but ate it enthusiastically. Good post!
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7 users found this review helpful

Cheesecake Brownies

Reviewed: Feb. 4, 2007
I frequently change up how I make my basic brownie mix to save on calories, but not sacrifice taste. I made the brownie mix with mostly applesauce for moisture, and a little oil for the fat. I used light cream cheese and a dab of vanilla extract, then layered my two mixtures to have a upper middle layer of cream cheese instead of on top. My in-laws were visiting and could not stop eating them. I'm sure they had no clue that they were reduced fat because they tasted so great! Thanks for the post.
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5 users found this review helpful

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