Kelley Recipe Reviews (Pg. 1) - Allrecipes.com (18488248)

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Cabbage Roll Casserole

Reviewed: Nov. 16, 2014
Very tasty and even better the next day. Comfort food without all the calories. Rye bread pairs well with this.
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3 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Feb. 10, 2012
Made this exactly as printed and took the taco seasoning recipe exactly as stated from the person who submitted the original recipe. I was not in love with this on the first day. I thought the taco seasoning was way too strong. HOWEVER, and that's with a capital "H" - I thought this got better and better as leftovers as the week went on. The flavors just needed time to meld. Will make it again - terrific soup for a cold winter night. Thank you for the submission.
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1 user found this review helpful

Baklava

Reviewed: Oct. 13, 2010
I overcame a 30-year fear of making Baklava because of phyllo dough fear and let me tell you, this was a piece of CAKE (er, I mean Baklava...). It was very, very simple to make and tasted wonderful! I went out and got some phyllo dough and it was frozen (naturally), so let it sit in the box, overnight in the fridge and it was ready to go first thing in the morning. I followed the advice of several people and put wax paper and a very slightly dampend towel over my unrolled dough. Just a tip, make sure your damp towel isn't too wet as when your pile dwindles down, the dampness can make your dough sticky even though you have the wax paper barrier. Also, the recipe never said to butter the top layers of the dough before putting it in the oven, and I just went ahead and buttered every two sheets as I had done in the stacking process and then buttered the very top. Using your brush, "paint" in one direction and hold the edge down with your fingernail as you make your strokes and you should be fine. I also made my syrup first and put it in the fridge while I stacked and then baked the Baklava. Baked for 52 minutes at 325 degrees. It came out perfect and I'm very, very happy! Try it!
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Baklava

Reviewed: Oct. 13, 2010
I overcame a 30-year fear of making Baklava because of phyllo dough fear and let me tell you, this was a piece of CAKE (er, I mean Baklava...). It was very, very simple to make and tasted wonderful! I went out and got some phyllo dough and it was frozen (naturally), so let it sit in the box, overnight in the fridge and it was ready to go first thing in the morning. I followed the advice of several people and put wax paper and a very slightly dampend towel over my unrolled dough. Just a tip, make sure your damp towel isn't too wet as when your pile dwindles down, the dampness can make your dough sticky even though you have the wax paper barrier. Also, the recipe never said to butter the top layers of the dough before putting it in the oven, and I just went ahead and buttered every two sheets as I had done in the stacking process and then buttered the very top. Using your brush, "paint" in one direction and hold the edge down with your fingernail as you make your strokes and you should be fine. I also made my syrup first and put it in the fridge while I stacked and then baked the Baklava. Baked for 52 minutes at 325 degrees. It came out perfect and I'm very, very happy! Try it!
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7 users found this review helpful

Southwestern Chicken and White Bean Soup

Reviewed: Feb. 2, 2010
Was delicious and so easy to make. I'd recommend sauteing the onions for a few minutes before putting in the crock pot. I used a rotisserie chicken and shredded it instead of cooking chicken breasts, otherwise, made exactly as directed. Wonderful!
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Garlic and Artichoke Pizza

Reviewed: Jan. 5, 2010
This is delicious! I put way more garlic on it than this calls for. I get the garlic pre-roasted from my grocery store's olive bar, that way there is no fuss, no muss. If I don't have those handy, I roast a whole garlic - cut the tops off and put a bit of olive oil over it and roast for about 40 minutes. Perfect for a lot of different dishes. On this recipe, I use the Boboli ready-made crust and it's perfect. The whole thing from start to finish takes about 15-20 minutes. I also add some fresh (dried would work as well) basil. Thank you for a great recipe!
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8 users found this review helpful

Baked Salmon II

Reviewed: Jan. 1, 2010
Excellent! I use the leftover oil after baking to pour over broccoli. Yum! Thank you for the recipe, Ladyblade!
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Chocolate Chex® Caramel Crunch

Reviewed: Dec. 29, 2009
This is a 5-star recipe all on it's own, but it's a 10-star in my book with the following additions and changes: I added 2 cups of pecan halves and 2 cups of pretzels. One 14.25 ounce box of Chocolate Chex mix is just over 9 cups so I put the whole box in. I increased the butter to one stick (or 8 TBS), increased brown sugar to 1 full cup packed plus 1 heaping TBS and increased corn syrup to 4 TBS and a 1/4 plus a little more tsp of the baking soda. It was a little work to mix it all up, but WELL worth it in the end! Left out the chocolate drizzle as this didn't add much to the treats and was quite messy if you pick up a handful to munch. You won't miss it, honest. This has turned into our favorite!
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Dec. 10, 2009
I love, love, LOVE this!
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1 user found this review helpful

Black Beans and Pork Chops

Reviewed: Sep. 2, 2009
WOWZA! This was absolutely fantastic! I made this nearly exactly as written - left out the cilantro as I don't care for it, but the rest produced a delicious dinner! For the salsa, I used 1/2 medium and 1/2 hot - perfect. Served over white rice. Will definitely keep this in a regular rotation. Thanks so much!
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Halibut Steaks

Reviewed: Aug. 23, 2009
This was very good. I don't know that the veggies did much to enhance the flavors of the fish, but I loved that this was an all-in-one meal. The veggies all complimented each other and the fish was a huge bonus. Thank you for posting this.
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1 user found this review helpful

Grilled Halibut Steaks

Reviewed: Aug. 16, 2009
This was EXCELLENT! I enjoyed it very much. Used much less butter than was called for and it was just fine. I put this under the broiler for about 6-1/2 minutes on each side. Put the butter mixture on each side as I went along. It was a little bit salty so I may just use minced garlic instead of garlic salt the next time I make it, and there will be many, many next times! Thank you, Lisa!
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2 users found this review helpful

Turkey Goulash

Reviewed: Jun. 22, 2009
Very, very good! Even on a hotter summer day, this wasn't too heavy and was very tasty. I'll be making this one again. Thank you!
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4 users found this review helpful

Adam's Dirt Cookies

Reviewed: Mar. 31, 2009
Excellent cookies! As they are, I give them 4 stars with no problems. I altered the recipe just a bit after reading other reviews and made them a 5-star cookie - increased brown sugar to 3/4 cup, used 2 cups of Oreo cookies, crumbled but not in big chunks, and used 1 cup of chocolate chips. These baked exactly 11 minutes and were fabulous! Thank you!
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1 user found this review helpful

Chocolate Truffle Cookies

Reviewed: Feb. 11, 2009
These are very, very good. However, the tackiness of the dough to get it into balls is enough to give me pause about making them again. I probably licked enough chocolate off my fingers at the end of each set to make at least one more cookie (not that that's a bad thing!). There were mixed reviews here on what it took to overcome this problem. I chilled the dough for 3 hours to start with. I only got 12 cookies in at a time and had to re-chill the dough after rolling out each set. Even though the dough was "spikey" going into the oven, they did come out just fine when cooked. Like others, I let these sit and cool on the cookie sheet until they were easy to remove (about 12-15 minutes) then I let them cool completely on a rack before bagging them up for gifts. The dough is just as delicious as the baked cookie! Thank you for posting the tasty treat.
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2 users found this review helpful

Peanut Butter 'n' Chocolate Bars

Reviewed: Feb. 6, 2009
Taste was nice, but could only taste the chocolate chips, not any of the peanut butter. Still, was a nice bar cookie.
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1 user found this review helpful

Peanut Butter Balls III

Reviewed: Jan. 17, 2009
The BEST peanut butter ball recipe out there. Just like my dad used to make. These were moist but not too moist. I got rave reviews from everyone who ate them and many requests for the recipe. Thank you for posting!
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