Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (18446804)

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Irish Cream Creme Brulee

Reviewed: Dec. 31, 2007
Followed this recipe exactly as written, and YUMMM! Do be careful when incorporating the hot cream / sugar mixture into the egg yolks--I strained the mixture through a sieve, and found a few teeny bits of scrambled egg. The custard sets up beautifully--great recipe!
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27 users found this review helpful

Garlic Chicken

Reviewed: Aug. 28, 2010
Wow, what a simple, fantastic recipe! I had a package of only three chicken breasts, and yet I had barely enough olive oil and had to use an extra couple of tablespoons of breadcrumbs and cheese to get the last one coated. That aside, I used a LOT of garlic, about 6 cloves, and it's so delicious infused into the oil! The chicken stayed fantastically moist and tender. I served this with a Pasta and Asparagus recipe from this site.
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0 users found this review helpful

Fish Tacos

Reviewed: Jun. 21, 2010
OMG, this recipe is just awesome!! The batter is so light and crunchy, and everybody who raved about the white sauce is right--it's completely addictive! I used 4 ounce tilapia filets--because it's what I had on hand--and just cut them into smaller, two ounce 'sticks'. With crispy cabbage, queso fresco, some of that delicious sauce and a store-bought mango pico de gallo, this was simply amazing. Will make again and again!
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2 users found this review helpful

Homemade Crispy Seasoned French Fries

Reviewed: Jun. 6, 2010
These fries are super flavorful and easy to make! We like our fries with a lot of flavor, so I doubled the spice amounts to suit our tastes. I also used a wheat ale instead of water for the batter--yum!! I don't do a lot of frying, so I undercooked the first couple of batches, until I realized that darker and crispier is better and worth the wait. That's no fault of the recipe, though...just my own inexperience with frying. Now that I know, will save this recipe and make again, for sure. My husband LOVED these, and he's a fry enthusiast. I know they're good when he drown them in ketchup!
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0 users found this review helpful

Cake Balls

Reviewed: Mar. 5, 2010
This recipe is simply fantastic. I followed it exactly as written, and they came out beautifully. I used a double chocolate cake mix, double chocolate frosting and dark chocolate bark--chocolate overload, and insanely addictive. One cake mix and one can of frosting made two dozen balls with the size of my scoop, but I think I might make them slightly smaller next time so that they are truly bite-sized. I brought these to a Valentine's Day Pot Luck dinner and they disappeared before the main dishes! Awesome recipe--thanks Allison!
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1 user found this review helpful

Chunky Applesauce

Reviewed: Jan. 31, 2010
Made this recipe exactly as written. I used Braeburn apples because I love the flavor. They held up great, and the result is neither too sweet nor too tart. Perfect texture, great warm or chilled. Thanks for the recipe!
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4 users found this review helpful

Scallop Scampi

Reviewed: Nov. 8, 2010
This recipe is fantastic!! I doubled the amount of garlic called for and subbed in freshly grated parmesan for the romano (just personal taste preference), and squeezed the juice of a lemon over the top after adding the linguine into the sauce and right before adding the parsley and tossing the whole thing together. My supermarket had gorgeous sea scallops on sale, so I used those instead. I seared them off ahead of time, then covered with foil, then made the sauce in the same pan. I added a little bit more chicken stock and wine to make more sauce, and once I added the linguine and a touch of the starchy pasta water it thickened up beautifully. I placed the sea scallops on top and served with garlic bread. My red-meat eating husband actually said 'AWWWW!' when we ran out! Highly recommend this recipe--quick, easy and delicious!
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6 users found this review helpful

Peanut Butter Bars I

Reviewed: Aug. 16, 2009
This recipe couldn't be simpler. Followed it as written, but cut the bars into 24 bite-sized pieces, because they are very rich! One note: if you refrigerate them overnight like I did, take them out of the fridge and let them come up to room temperature before cutting into squares. I didn't wait long enough the first try and ended up cracking the chocolate top. Had to eat those, dangit! These were a HUGE hit at 'girls night'. Thanks for posting the recipe!
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1 user found this review helpful

Sweet and Gooey Chicken Wings

Reviewed: Nov. 13, 2006
I doubled the ingredients in this recipe, and it made more than enough marinade for 4 lbs of wings. Marinating the wings overnight in the fridge gave them an amazing color, even before baking. I also used a baster to remove about a cup of the marinade before putting them in the oven, because I was afraid it would bubble over and make a mess. I baked them uncovered, 45 minutes, turned them, then baked another 30 minutes in a 350 oven. The chicken was fall-off-the-bone tender, and the wings were a beautiful color, and sweet and gooey as promised. Will keep this recipe!
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31 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Dec. 21, 2010
I think this recipe is absolutely perfect as is. I have read other reviews saying that the filling is not enough, or that you are also supposed to fold in the whipped egg whites, etc... Honestly, I can't see why you would. If you follow the recipe exactly, you get a very rich, super smooth and 'silky' chocolate filling. Sure, the filling isn't thick, per se, but it's so rich that I think it would be a waste. I have made this pie several times, with regular pie crust, which a chocolate cookie crumb crust and in individual tartlet shells, and it always comes out perfectly. And I ALWAYS get asked for the recipe. It's fantastic!
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4 users found this review helpful

Spiced Pecans

Reviewed: Dec. 31, 2010
Awesome and simple recipe. I scaled it up to fit my 4 cups of pecans, and they are delicious. Also, makes the whole house smell AMAZING. I did add a touch of cayenne pepper for a little kick, came out great.
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2 users found this review helpful

Mac and Cheese Henwood Style

Reviewed: Apr. 24, 2010
This recipe is AMAZING! The flavor and creaminess was out of this world! I made two minor changes, only to suit our own tastes. I added 2 ounces more Velveeta (what isn't better with more Velveeta?), and crushed up some Ritz crackers for the top. The ratio of macaroni to cheese sauce was perfect, in my opinion, and the bleu cheese and hint of mustard really does make an amazing difference. Thanks for posting this recipe, I will be making again and again!
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20 users found this review helpful

Pork Butt Roast with Vegetables

Reviewed: Jan. 31, 2010
I had a 9 + pound pork butt in my freezer and decided to give this recipe a go. Let me tell you, it couldn't have been easier. I trimmed my roast a bit, then cut slits into it on both sides and stuffed garlic cloves deep into the roast. I crusted with our favorite pork rib rub, then seared it off on the stovetop right in the roasting pan in olive oil. Once it was seared on all sides, I covered the roast with a large, thinly sliced sweet onion and a full box of chicken stock. Covered with foil, popped in the oven on 350 and let it rip for 4 1/2 hours. The meat is literally shredding away from the bone and into the roasting pan, it's just incredibly tender and delicious. I opted to skip the potatoes and vegetables and made this with the Chunky Applesauce recipe from this site along with brussel sprouts sauteed with pancetta and shallots. Thank you for this recipe, it's a keeper and will most certainly make again and again!
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8 users found this review helpful

Classic Whole Wheat Bread

Reviewed: Apr. 25, 2011
Wow, how great is this bread? I have never been brave enough to attempt homemade bread before this recipe. Even though I did a couple of things differently, I am rating this recipe 5 stars for clarity of directions and overall ease. Who knew making bread was so easy? I followed the recipe instructions exactly, but as far as ingredients, I took a couple of reviewer's suggestions and subbed brown sugar instead of the white and also added 2 T. of honey. I used plain Almond milk instead of regular, and used 2 cups of whole wheat flour, and about 1/2 a cup of A/P flour and more for dusting on the countertop and for kneading. I brushed the top with butter instead of egg and sprinkled on some toasted sesame seeds before baking. The bread dough rose beautifully both times, although I do agree with other reviewers that this recipe 'as is' would not make 2 acceptably sized loaves of bread. Double the recipe, because you are going to want a LOT of this bread in your house!
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3 users found this review helpful

Individual Beef Wellingtons

Reviewed: Dec. 31, 2007
I used 6 4-oz fillets for this recipe, as an 8 oz serving of beef PLUS puff pastry is just too much food for us. One 17.5 oz package of puff pastry, rolled out slightly, fit the six fillets perfectly. The little fillets cooked to medium rare in a 400 degree oven in 20 minutes; could have let them go a bit longer, I think, to really brown up the pastry. I covered with foil for 10 minutes when they came out, and they were juicy and delicious! I also added a bit of minced garlic and Worcestershire sauce to the mushroom mixture, just because I love the flavors with beef, and whizzed up the mixture in the food processor slightly before adding on top of the steaks.
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3 users found this review helpful

Classic Whole Wheat Bread

Reviewed: Apr. 25, 2011
Wow, how great is this bread? I have never been brave enough to attempt homemade bread before this recipe. Even though I did a couple of things differently, I am rating this recipe 5 stars for clarity of directions and overall ease. Who knew making bread was so easy? I followed the recipe instructions exactly, but as far as ingredients, I took a couple of reviewer's suggestions and subbed brown sugar instead of the white and also added 2 T. of honey. I used plain Almond milk instead of regular, and used 2 cups of whole wheat flour, and about 1/2 a cup of A/P flour and more for dusting on the countertop and for kneading. I brushed the top with butter instead of egg and sprinkled on some toasted sesame seeds before baking. The bread dough rose beautifully both times, although I do agree with other reviewers that this recipe 'as is' would not make 2 acceptably sized loaves of bread. Double the recipe, because you are going to want a LOT of this bread in your house!
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0 users found this review helpful

Pasta with Asparagus

Reviewed: Aug. 28, 2010
I have to say, this recipe is pretty great. I used whole wheat gemelli pasta, since that's what I had on hand. I also used super thin asparagus spears, so the asparagus was way tender and definitely cooked plenty in the three minutes the recipe indicates. The oly reason I gave it 4 stars and not 5 is because I didn't care for the texture of the mushrooms cooked in the chicken stock after only 3 minutes (they were rubbery and not cooked), so I cranked up the heat and cooked a bit longer and it turned out fine. Do take some other reviewer's advice and save off a bit of your cooking water from your pasta, it does help to make a creamy, delicious sauce, along with an extra pat of butter. I'd recommend fresh parmesan instead of the 'canned' stuff, it makes a huge difference in the flavor. I served this with a garlic chicken recipe from this site--great at home meal with an 'eat out' flavor!
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2 users found this review helpful

 
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