kristin Recipe Reviews (Pg. 1) - Allrecipes.com (18485040)

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Meatball Nirvana

Reviewed: Dec. 30, 2011
The only thing I do differently (this comes from a 100 year old family italian meatball recipe) is to make a well within the meat mixture and add the parmesan cheese, bread crumbs, milk and mix them up into a slurry...and wait a few minutes. Then combine this into the meat mixture, form into balls and let sit in the fridge for an hour to "set up." Instead of baking them, the cooled meatballs are added into spaghetti sauce that is simmering on the stove. Let the sauce and meatballs cook together (which I'm told from my Italian family that I married into) is the best way to avoid tough meatballs. I have to agree with them. After an hour on the stove with bubbling tomato sauce, the meatballs are fabulous and add flavor!
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6 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Dec. 29, 2007
As others have said, I use a 3-4 lb pork roast as it is a cheaper cut of meat that gives you fabulous results. I put the pork in my slow cooker, toss in some chopped onions, beef broth and a large bottle of bbq sauce (Ken Davis Sweet and Zesty is my favorite) a splash of liquid smoke and cook on low for 10-12 hours. Remove the pork and shred with 2 forks. I scoop out as much of the fat that has cooked out of the pork and toss it out. Yes, you do lose a fair amount of sauce, but after putting the shredded pork back into the crockpot I add a smaller bottle of bbq sauce (I add Ken Davis Bold and Zesty) and heat through. The pork ends up being a little sweet with a bbq flavor that appeals to almost everyone. It so easy to make the night before and then add the 2nd bottle of bbq sauce the next day when reheating.
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Aug. 27, 2007
Awesome recipe. I also use different varieties of Cream of Mushroom soups that are available (the roasted garlic version is great).
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0 users found this review helpful

Seven Layer Tex Mex Dip

Reviewed: Aug. 25, 2007
Instead of mayo, I combine whipped cream cheese, sour cream and taco seasoning. Sooooo, good and always goes first on any buffet table!
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11 users found this review helpful

Boiled Chicken

Reviewed: Aug. 18, 2007
I read all of the reviews and followed many suggestions. This chicken was absolutely tasteless. You would be much better off roasting the chicken in a 350 degree oven after rubbing extra virgin olive oil all over the breasts, sprinkling with salt, pepper, paprika or rotisserie chicken spice (comes in a premade container)and roasting it for 30 to 40 minutes, or until juices run clear. Good thing I got a deal on the chicken breasts at the store.
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4 users found this review helpful

Arroz Con Pollo Burritos

Reviewed: Aug. 7, 2007
I use a store bought rotisserie chicken that I shred, 1 can hot enchilada sauce and a can of refried beans and mix all of this with the cooked rice. I wrap up the burritos and top with a little more enchilada sauce and monteray jack cheese. I bake them at 350 degrees for 20 minutes. Yum!
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2 users found this review helpful

Baby BLT

Reviewed: Jul. 7, 2007
YUM! Use half mayo/half whipped cream cheese. Also, I used my serrated edge grapefruit spoon to hollow out the tomatoes and it worked great. The reviewers who suggested putting the tomatoes on a paper towel lined pan first and filling later were brilliant. This solves the "soggy" problem.
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0 users found this review helpful

Vegetable Quiche Cups to Go

Reviewed: May 21, 2007
After I reached my target weight on the South Beach Diet, I modified this recipe to make them a little bigger and heartier. I use one entire 15oz container of Egg Beaters. I saute chopped onions and red or green peppers with 4oz turkey sausage until cooked through. I mix in the defrosted spinach or broccoli and 1/2 cup low fat swiss or cheddar cheese. I divide the mixture in a jumbo 6 count muffin tin and bake for 30 minutes at 350 degrees. They are great alone or made into a breakfast sandwich with a toasted whole wheat english muffin.
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4 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Dec. 12, 2006
Really good with a few changes. I season the roast with salt, pepper and Montreal Steak seasoning before browning, not after. I also use Cream of Mushroom with Roasted Garlic soup.
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3 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Nov. 14, 2006
Very good recipe that you can tailor to what you have on hand. I like to use leftover bread that I cube up and Spray with I Can't Believe it's not Butter spray and sprinkle some garlic salt or seasoning salt on top and toast my home made croutons up in the oven. I like to use turkey sausage, egg beaters and add peppers and onions that I saute in extra virgin olive oil. My egg and sausage eating husband never knows the healthier version difference.
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7 users found this review helpful

Italian Sausage Soup

Reviewed: Oct. 28, 2006
I use spicy turkey sausage to make it lower fat. I also saute onions in extra virgin olive oil, add the sausage and 2 cloves of garlic and cook until the meat is browned and the onions are translucent. By adding freshly grated parmesan cheese on top of each bowl, you have made it a 5 star recipe.
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3 users found this review helpful

 
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