KELOUA Recipe Reviews (Pg. 1) - Allrecipes.com (18399960)

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Good Old Fashioned Pancakes

Reviewed: Jan. 5, 2014
I made these almost as written (I added 1/2 teaspoon vanilla extract) and I thought they tasted good for a basic pancake recipe. This isn't my favorite recipe, but I think it tastes pretty good for how easy it is and the ability to make it with what you have on hand. I was a little nervous reading the negative reviews about saltiness and bad aftertaste. It's worth noting that I used kosher salt as I do think this has less of a salty taste than table salt. I also wonder if a some of the negative reviews came from people who incorrectly used baking soda as opposed to baking powder as it seems to be referenced in some negative reviews and no, it will not taste the same with baking soda. We liked these. Also, if you are having problems with the outside browning before the inside is cooked I'd lower the heat to medium instead.
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Banana Bran Muffins

Reviewed: Mar. 17, 2008
This is a great base recipe because it is very easy to adapt while still seeing great results. My review is of a significantly altered recipe, but it was still delicious. I used silken lite tofu in place of the butter, quinoa for the bran (I also did 1 cup of quinoa and 1 cup AP flour) and used pecans for walnuts. The result was quite delicious. Don't be afraid to tweak to accomidate whatever grains or nuts you have on hand.
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4 users found this review helpful
Photo by KELOUA

Spiced Pumpkin Muffins

Reviewed: Sep. 25, 2007
These were just okay. I was excited to find this recipe since I had a 1/2 cup of pumpkin sitting in the fridge and most recipes called for far more. I made this almost as written except that I attempted to enhance the pumpkin flavor based on other's comments and to lighten the recipe. I substituted pumpkin butter for the butter, tweaked the amount of baking powder and soda as another reviewer suggested, and used a mix of whole wheat and all purpose flour. I would have liked a bigger pumpkin flavor as it is very subtle in this muffin. However, viewers are right in that they are quite light, even with whole wheat flour so if you are looking for something more light than pumpkin bread you may like this recipe. I, however, think I'm going to keep looking for a better pumpkin muffin recipe.
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1 user found this review helpful
Photo by KELOUA

Low-Fat Blueberry Bran Muffins

Reviewed: Jul. 11, 2007
This was quite a good bran muffin recipe. Like a lot of the other reviewers, I tweaked this recipe substituting pureed strawberries for the applesauce and finely chopped strawberries for the blueberries. No, it doesn't taste like like a fluffy regular muffin but it tastes as good as any bran muffin I have gotten in a bakery. It was hearty, but still very moist and light. I look forward to making this again with whatever berries or other ingredients I have on hand. Great recipe.
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Creme Anglaise I

Reviewed: Apr. 16, 2007
This was delicious. Very decedent, creamy and sweet. I paired it with some chocolate crepes that were chocolately, but not overly sweet, and bananas and fresh fruit so it was a great combination. I also substituted fresh vanilla bean (scooped out seeds into the milk mixture and also let the bean seep in the milk) for part of the extract. I think this added a more complex vanilla flavor and you also get the bonus of the seeds dotting the creme so it looks more elegant and gives you a hint as to what is in it. Everyone loved it. I will definitely make it again. I also tempered very slowly and had absolutely no problems with the egg, although I did strain through a fine mesh sieve just incase but there were no solids.
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Jul. 20, 2006
All in all, this recipe was pretty good. I made a few tweaks. In place of plain goat cheese I used an herbed goat cheese. I also added some chopped carmelized onions to the mixture. Once it was all combined it was hard for the patties to stay together so I slowly added panko breadcrumbs until the mixture had a more stable consistency. The end result reminded me of a light meatloaf without the tomato sauce base. The end result was pretty good. However, I'm only giving it three stars because cheese as an ingredient is pretty fattening and the taste of cheese was not overly apparent in these burgers. I am going to try making this in the future, but leaving the cheese in bigger chunks as I stir it in so the cheese flavor is highlighted more strongly.
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Crispy Coconut Chicken Fingers

Reviewed: Dec. 18, 2005
I ended up marinading the chicken in one can light coconut milk and a tablespoon of key lime juice. I also added a cap full of coconut rum to the egg mixture for a subtle hint of extra flavor and made the breading mixture a combination of 3/4 cup panko (Japanese) breadcrumbs since they add more crunch and texture than flour and 1/2 cup coconut. Served with the sauce mentioned here as well as a pina colada sauce. The result was flavorful, moist chicken that was neither too coconutty or too bland. The Panko also helped give it a nice crunchy texture on the outside. Loved this and would give it a 5 with my updates, but not sure I would have enjoyed it as the recipe here states.
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Apple Squares

Reviewed: Oct. 3, 2005
Yum! Texture reminded me of coffee cake. Made as is except I used pecans instead of walnuts and added a couple of splashes of apple cider. I also used closer to 3/4 cup of apples which seemed like the perfect amount. 30 minutes was also the perfect amount of baking time as mine came out perfectly. I think I'll make them again and next time will add a bit less cinnamon sugar on top and will drizzle with caramel or cream cheese frosting!
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Mary's Pecan Crusted Chicken

Reviewed: Sep. 28, 2005
I love pecans and cinnamon sugar so I expected this recipe to be delicious. However I was pretty disapointed. Although the chicken was pretty moist the crust didn't come out very flavorful at all, despite my following the recipe to a "T." I used it to top a salad of fresh greens, apples, onions and goat cheese, drizzled in raspberry kiwi vinigrette. This improved on the chicken since texturally it was still good. However I'm not sure I'd make this again, even with tweaks.
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Chicken Tequila Fettuccini

Reviewed: Jun. 30, 2005
I really like this recipe. It has a good, unique flavor and is a nice change from typical fettuccini. I even followed the recipe almost to a "T" which is rare for me. I'll definitely make it again, but will probably double the "paste" mixture (actually more like pesto in consistency) because I think the pasta had tasty flavors, but could be stronger. Was a great way to use up some key lime juice I brought back from Florida with me. I also didn't find it to be that difficult. I would say the prep time is comparable to most of the recipes I have made here. Even better than the restaurant version! (Note I have since made this again and doubled the paste mixture and got a more flavorful result.)
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Broccolini with Ginger Aioli

Reviewed: Jun. 8, 2005
This was pretty tasty, but I do like broccolini to begin with. However, I didn't have everything on hand so I made some varations. I substituted ginger paste in an equal amount to the crushed ginger and also added some splashes of Hoisin sauce and omitted the vermouth. In addition, I added some minced shallots and chopped red pepper. Overall, a good side dish. Would also work with regular broccoli.
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Grilled Salmon I

Reviewed: Jun. 8, 2005
I think this recipe is excellent especially considering it includes ingredients most cooks will have already stocked in their pantry! I made it on my Foreman and in 5 minutes I had delicious, moist salmon. I sprinkled mine with toasted sesame seeds right before grilling as well as chopped shallots and it was so good. Quite tasty with the broccolini with ginger aioli that is also on this site. Reminds me of a similar recipe my mother had for chicken wings. (I'm actually using the same marinade tonight for chicken breasts.)
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Jamie's Minestrone

Reviewed: Apr. 27, 2005
Yum!!! This was quite tasty. (It takes quite a lot for me to give anything 5 stars!) I added my own twist, but I'm sure it would have been good as is. I included some chicken sausage and substituted cheese filled tortillini for the pasta. I also did not have fresh herbs on hand so I substituted 3 tsp. of Penzey's Pasta Sprinkle, which I absolutely love. It had a good flavor, not over powering, but delicious. I'll definitely make this again.
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Spinach Dip with Water Chestnuts

Reviewed: Apr. 18, 2005
Love this recipe!! One of the few that I leave as is. It's been a Christmas tradition in my house for as long as I can remember. We also serve it in a hollowed out king's hawaiian bread. The bread's sweet flavors work well with the dip. One hint so you don't end up with soggy bread is to hollow out the bread so that it perfectly fits a paper or plastic bowl and then stick the bowl in the bread and fill with dip. This way you'll be able to save the dip and the bread when the party is over.
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93 users found this review helpful

Jeff's Chili Con Queso

Reviewed: Apr. 18, 2005
I made this dip for a party yesterday. After reading other people's comments about it not being spicy enough I substituted chipotle jack cheese for the mild cheddar and also used medium salsa instead of mild. Overall the dip came out well, I kept hearing from people how addictive it was. My only complaint was that 8 ounces of sour cream made it WAY too thin. I'm sure I'll make this again but I will definitely cut the sour cream in half because when the dip is too thin all the chunks sink to the bottom.
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Quick and Easy Taco Dip

Reviewed: Apr. 13, 2005
This is my mother's specialty! Whenever we're invited to a potluck people always assume she will bring it. Our varation, however, is a little different. We don't use taco seasonings, but we do add more veggies on top. We assemble ours with the cream cheese/salsa mixture as the base and then top (in this order) with shredded lettuce, diced tomatoes and onions, and shredded mexican mix cheese. It also tastes yummy with Harry & David pepper relish.
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Broccoli Salad II

Reviewed: Apr. 10, 2005
My mother has been making this recipe forever and it's so simple and tasty. We have very few pot lucks where this salad isn't served. Our version is almost exactly the same except that we add a package of crumbled ramen noodles (without any of the seasonings). They add a yummy crunch and an additional texture. But otherwise this is a great recipe that tends to go over well with people with different likes and dislikes
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27 users found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: Apr. 7, 2005
Overall I must say this recipe was pretty tasty. My only complaint was that I wish it were just a tad more flavorful. However it is good in that it is creamy without being too rich. But as I said, it was good overall. I also used double the suggested amount of asparagus without altering the amount of any of the other ingredients and I am very glad I did. I can't imagine the recipe without as much asparagus. Additionally, like some of the other reviewers I am terrible at following a recipe exactly. Half the fun for me is to experiment. So I used shallots in place of regular bulb onions (same amount) and also added cooked pancetta bacom and cooked wild rice when adding the pureed asparagus mixture. In hindsight I would probably use a more flavorful pork product like Canadian Bacon, but I loved these additions with it and will definitely prepare it similarly again. It's also fun to serve it with some thin slices of french or ficelle bread that have been toasted in the oven (I like to drizzle mine with garlic oil before I cook them). They make such a simple and deliciously functional garnish on the side of the plate and are so yummy for dipping.
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Mar. 21, 2005
I was very excited to make this recipe because I had eaten some delicious strawberry banana muffins at a restaurant, but this recipe came up short. The only substitution I made with mine was to use all-purpose flour instead of whole wheat flour, since I already had plenty at home. My main complaint with the muffins was that they were too moist and bordering on gooey. The consistency reminded me more of a banana bread than a muffin. I was especially disapointed because my tops never came out slightly crust-like the way muffin tops normally do. I also found them to be rather bland. They don't have quite the strong flavors that say a blueberry muffin does. Overall, not a bad recipe but it needs some tweaks. I might make it again just to experiment and see if I can make it more flavorful and less moist.
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Spinach Lasagna II

Reviewed: Mar. 21, 2005
Overall, this recipe is very simple to make and pretty tasty. I changed the recipe slightly to substitute store boughten pasta sauce for the first four ingredients because I prefer the flavor. (For example, I chose a spicy roasted red pepper sauce to make mine more flavorful.) I also made the slight addition to include cooked carrots in with the spinach ricotta mixture. Overall, my only complaint was that it was not quite cheesy enough. I wish the cheese to noodle ratio was a little bit higher. Granted, I understand why the ratio is the way it is since ricotta comes in a pint size. However, when I make it in the future I will probably add more fresh mozzarella cheese or perhaps some romano to make it four cheese lasagna. However, overall it is a great, simple recipe. It's also very easy to add in other veggies you like such as carrots, zucchini, bell peppers, etc. But if you're a cheese lover like me, I would add in more cheese to make it even yummier.
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