KELLYALBRECHT Recipe Reviews (Pg. 1) - Allrecipes.com (18369459)

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KELLYALBRECHT

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Madeleines II

Reviewed: Feb. 21, 2005
These are sooo good! I'm not a huge fan of lemon, so the second time I made these I reduced the zest by half and added a couple extra drops of vanilla. My only tip would be for really pretty madeleines make sure you wash and re-grease & flour your pan for the second batch if you have only a 12 madeleine pan. I made them plain, sifted some confectioners sugar over some, and dipped the tips of others in a homemade maple frosting. YUM!
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Grecian Pork Tenderloin

Reviewed: Mar. 14, 2012
I had a lime I needed to get rid of but wasn't sure it would go with my pork chops. I searched allrecipes and got this -- it was great! I didn't have time to marinate, so I put the pork chops in a foil packet with the marinade and baked them for several minutes, then threw them on the grill to give them grill marks and finish them. Delish!
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2 users found this review helpful

Decadent Peanut Butter Pie

Reviewed: Mar. 8, 2012
I am a huge fan of peanut butter, so I LOVED this. I have also made it another way -- using individual graham crusts, I put a layer of Peanut Butter & Co. Dark Chocolate Dream chocolate peanut butter on the bottom, then the peanut butter/cream cheese mixture as stated in this recipe, omitting the chocolate sauce. Even more peanut buttery if that's your thing!
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3 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Dec. 13, 2011
After reading an article about how disgusting ground beef is, I have stuck with pork burgers (go good with Hyvee's pork seasoning!) but wanted to try something else. This was a hit right off the bat. I followed some other commenters' suggestions... added a few drops of worcestershire sauce, few shakes of McCormick Montreal Steak seasoning and whole egg instead of just whites. The patties held together beautifully, stayed juicy. Will absolutely add this to the rotation! Thanks Trudi!
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Divinity

Reviewed: Dec. 25, 2010
I thought I had ruined this but am so glad I waited it out, because a day later it's divine. Amazing it came out right because my candy thermometer doesn't seem to work... I never really got it up over 240 but it had cooked for about 20 minutes at that point and it was getting yellowish, so I just used the "drop some into cold water" method, which I am not expert at. It "seemed" like it was at the right stage, so I went ahead with recipe. Beat it forever in stand mixer but it never got very dull, went ahead and dropped some on waxed paper (very sticky), but that was difficult so I ended up greasing a square cake pan and pouring the rest in there (my Grandma's divinity was always cut little squares, not drops). It was sooo sticky for the first 12+ hours, I thought it was ruined. The stuff on the waxed paper never looked right. On a whim I cut a square out of the cake pan, and voila... perfect Divinity!! Glad I didn't try to "fix" it yesterday!
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Dec. 30, 2009
I didn't have walnuts, but used pecans. The nuts weren't getting "candied" fast enough (sugar wasn't dissolving), so I added a little light corn syrup which worked great. I happened upon a dip called "Cranberry Celebration" which is cranberries, pineapple & walnuts sort of gelatinized together, so I plopped little bits of that on and tossed, it was easy and great. My raspberry vinaigrette has walnuts in it, too. My guests cleaned the bowl! Not one leaf was left, it was a huge hit. I'll definitely make this again.
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Double-Layer Pumpkin Pie

Reviewed: Nov. 21, 2009
I make this every year, it's fantastic. After trying this recipe, I am always disappointed in a plain ole pumpkin pie!
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1 user found this review helpful

Pumpkin Cake III

Reviewed: Nov. 9, 2009
WOW this is good. I can't wait to make this for company, holidays, teachers, etc. I replaced 1/4 cup of the oil with applesauce. I used 1/4 tsp cinnamon and added 1 tsp pumpkin pie spice. It does fine without frosting (especially with pecans in it) but if you want to indulge I recommend the Cream Cheese frosting II (by Janni) from this site, made with PADDYDOG's changes (increasing vanilla & powdered sugar). The search is over, this is the perfect pumpkin cake & frosting.
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Cream Cheese Frosting II

Reviewed: Nov. 9, 2009
I followed PABBYDOG's changes, which makes a smaller batch but uses more vanilla and proportionately more confectioner's sugar. Perfect! Put it on Pumpkin Cake III (Sue Case) from this site. The combination is pure heaven!
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Hearty Split Pea Soup

Reviewed: Nov. 2, 2009
This is great! Don't worry if it seems runny when you first take it out, it will thicken up. I used 2 cans of chicken broth then the rest of the water and included a ham bone as well as the diced ham. Cooked on low for about nine hours. I didn't use much salt up front and it seemed to need a little more flavor because of that, so I threw in some Emeril Original Essence. I didn't add the milk because I knew I wanted to garnish with a dairy... a generous dollop of sour cream plus some crumbled bacon. I will follow all of the above next time, I loved it!
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Colleen's Slow Cooker Jambalaya

Reviewed: Oct. 27, 2009
I normally don't give 5 stars if I felt I needed to change something, but spiciness can be a personal preference. For me, cutting the cajun spice to 1 tsp and cayenne to 3/4 tsp made this 10 stars++++++. Unbelievably good. The original is great but made my tongue numb even though I love spicy food. To give you an idea, I like "Fire" sauce at Taco Bell, and Late Night Last Call Jalapeno Popper Doritos, but this original jambalaya was too spicy for me. I loved it other than that, though, and the changes made it perfect for me, I will make this over and over again, including for company. I got the andoulle sausage from Wal Mart! Delish!
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Raspberry Banana Bread

Reviewed: Oct. 3, 2009
This is fantastic! I did not add or change to baking powder as many suggested, so it apparently isn't necessary. I did make some changes... I used 1/4 C oil, but then added about 1/4 C of mayonnaise, which always makes baked goods very moist. I used 1 cup sugar and less than 1/2 cup splenda. I added 1/2 tsp cinnamon and 1/2 tsp pumpkin pie spice. I didn't have enough frozen raspberries so I used some frozen strawberries as well, this made a really nice taste, you could definitely substitute for all the raspberries if you like things less tart. I used pecans instead of walnuts, because I love pecans in baked goods. The bread turned out fluffy and moist, with a gorgeous, glossy top, and it tastes wonderful! I will definitely make this again!
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Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Reviewed: May 25, 2009
So GOOD!! I followed the ingredients list exactly, left nothing out. I stir fried the asparagus pieces in EVOO though instead of boiling. I got everything ready the day before I served it, which made the dressing lose the vinegar smell, it was great! Tossed the pasta with the pesto the day before but kept all other ingredients in separate baggies to combine before serving. THIS DISH IS DELISH. So good that I can't wait to take it somewhere and hear all the oohs and ahhs! It's a great lunch main dish, and for a dinner I think I will leave the chicken out but serve it as a side dish to chicken for a more formal presentation. Thanks for this recipe!
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Crunchy Romaine Toss

Reviewed: May 24, 2009
SOOOOO GOOD. My new favorite salad, would go great with teriyake steak, other Japanese dishes. I did everything as the recipe stated except only used 1/8 cup splenda, 1/8 cup sugar, would not have wanted it any sweeter. LOVE the ramen crunch. I could see substituting so many things for the broccoli, but I would definitely leave the rest alone.
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Meringue Pudding Cups

Reviewed: Feb. 28, 2009
I did not have the cups so I used a pre-made graham cracker crust, 1 box of cook and serve butterscotch pudding, and doubled the meringue amount. The meringue was glossy and perfect. Nobody could wait for it to cool and set! I ended up "slicing" the meringue, putting it in a dish and spooning out the warm pudding next to the meringue. DELISH! Maybe some day we'll wait for it to set, but it's soooo good warm!!
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Slow Cooker Mashed Potatoes

Reviewed: Dec. 30, 2008
This is sooooo good. My DH does not eat cream cheese OR sour cream, so I went a little light on both ingredients... used half of the sour cream and 3/4 of the cream cheese, then splashed in a little fat free half n half to make sure it wasn't dry. Used russet potatoes instead of red and it was great. Got rave reviews at a big dinner... my guests had never heard of a crock pot mashed potato recipe and I think they were worried the potatoes would get mealy or something... they were outstanding! Thanks for this recipe, it's a keeper!
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Cocktail Wieners I

Reviewed: Feb. 28, 2009
My sister makes this in the crock pot all the time (on low and keep an eye on it)and I just LOVE it. She adds the lemon juice and brown sugar that another reviewer mentioned. Can't stop eating it!
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Chocolate Caramel Brownies

Reviewed: Jan. 3, 2009
I have been making these for years and they are always a huge hit. I used to roll out the second half of the cake batter and try to put the whole thing on as a layer, but now I just take a spoonful at a time and flatten it out in my hand and put it together like a puzzle. Kraft now has a simpler way of doing the caramels, instead of unwrapping all of them, they have "caramel bits" and you could just pour them right into the sauce pan with the evap milk!! Can't wait, that will save a tedious step. Plus the more time you spend "unwrapping", the more likely you are to eat some that you are unwrapping!!
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Easy Lemon Cookies

Reviewed: Oct. 5, 2008
Followed the recipe exactly. Here's how good these are: I made them for my neighbors as a thank you for something, and they liked them SO much that at a later function, my neighbor's eyes lit up upon seeing the crummy store-bought lemon muffins I had brought, as the hope was that these muffins might be homemade and that they might taste like the Easy Lemon Cookies!!
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Poached Salmon with Hollandaise Sauce

Reviewed: Jan. 23, 2011
Sooo good, and I don't even like salmon. Had some and needed to use it up though, and I love Hollandaise. I used unsalted butter and then salted to taste. I used realemon concentrate, where 1 tsp = 1 tbsp lemon juice. I thought it was fantastic. The Hollandaise was perfect, and poaching while making the sauce made it soooo easy. Served over long grain rice. Will definitely make this again.
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6 users found this review helpful

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