kbedley Recipe Reviews (Pg. 1) - Allrecipes.com (18529487)

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Turkey and Quinoa Meatloaf

Reviewed: Mar. 6, 2014
Absolutely delicious and SUPER MOIST!! We followed the instructions exactly (we'll add a bit more quinoa next time because we love it so much!) and it turned out wonderful. Definitely a keeper and we will make this again and again!
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2 users found this review helpful

Pork Chops for the Slow Cooker

Reviewed: Nov. 15, 2013
The most tender pork chops I have ever had! I should have listened to a few of the reviews and cut the soya sauce in half, I found it a bit too salty but not enough to give this recipe a bad review. We used boneless pork chops and cooked on low for 8 hours, incredibly tender! Great recipe but definitely cut the soya sauce in half and add the honey as recommended by others.
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0 users found this review helpful

Asian Marinated Pork Chops

Reviewed: Oct. 29, 2013
YUM!! I really liked this recipe - very easy to make! The only change was that I used fresh grated ginger - I try using fresh ingredients as much as possible and since I just bought some the night before I thought I would add it instead of the powder. We marinated the pork chops overnight and baked them instead as the temperature outside was a bit too chilly for BBQ. Very good recipe and super easy!
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Sweet and Sour Drumettes

Reviewed: May 16, 2013
Absolutley fantastic!! Super, super easy recipe to prepare / cook! I wouldn't change a thing - the only thing I didnt do was actually measure the flour - I just used what I thought was needed! YUMM :))
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2 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: Mar. 19, 2013
DELICIOUS! A definite must try and super easy to make!! I only did one thing different - when the meat is done, take the drippings out of the slow cooker and pour in a pot, put on the stove. Add the flour and butter as stated and make your gravy there! I found it took a long time in the slow cooker and didn't get the gravy texture I was looking for.
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2 users found this review helpful

Thai Steamed Mussels

Reviewed: Jan. 27, 2013
DELICIOUS!!! I wouldn't change a thing - Quick tip: 1/3 fresh lime juice = 1 lime, juiced. You could easily add 2 more pounds of mussels to this recipe as there is a lot of amazing broth!! We soaked it up with a baguette. We will make again for sure!
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4 users found this review helpful

Slow-Cooked Pulled Pork Shoulder

Reviewed: Jan. 16, 2013
Great recipe! We listened to a few reviews and changed the white vinegar to apple cider vinegar - a little bit more expensive but worth it!! We also used a bone-in pork shoulder as it was on sale at our local grocery store - terrific!! We brined the pork over night for 12hours and then removed as much liquid as recipe called for - then added about 1bottle of beer as the remaining liquid as suggested from other reviewers. Delicious! This is an easy, crowd pleasing, tasty recipe I recommend. We will definatley make over and over.
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5 users found this review helpful

Maple Glazed Ribs

Reviewed: Nov. 13, 2012
Very good recipe!! We used it on ribs and quite tasty BUT we also tried them on free range/farm chicken wings and they were AMAZING!! I found that if you make the recipe the day before it thickens up nicely in the fridge. We used real maple syrup and I think it is pretty mandatory - with the store bought "maple syrup" it is all sugar with maple flavouring, no real maple taste at all. If you are making the wings, bake them in the oven (if you have a pizza stone definatley use!!!) at about 400deg F for about 10-15min on each side (season with pepper only). Depending on the size of your wings you may need to bake shorter/longer. Turn wings again and bake at same temperature and time. When the wings have a nice light golden colour thats the time to baste them with the sauce. Again 10min on each side bake and baste both sides (repeat as needed) until they are cooked completley. Save a bit of the sauce and brush on at the end to boost their flavour. Give this one a try, you won't be sorry!!
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2 users found this review helpful

French Onion Soup Gratinee

Reviewed: Oct. 15, 2012
Delicious! It takes time to make this soup but definatley worth it!! We followed the recipe to a T and it turned out great. Tip when using the broiler = keep your oven door open slightly, this way you can watch the cheese melt properly and it wont burn. I find closing the door tends to burn a lot of food when broiling, this trick will stop that :)
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9 users found this review helpful

Honey Drizzled Curry Mustard Chicken

Reviewed: Oct. 15, 2012
We love this recipe! Turns out great every time - - the last few times we made this one we used it as a wing recipe - bake the wings (on a pizza stone if you have it) in a preheated 375deg oven for 10min each side. Transfer the wings to the honey mixture and bake again in the oven. Depending on your oven, bake for another 10min each side. The wings come out crispy and delicious!
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6 users found this review helpful

Best Chicken Ever

Reviewed: Jul. 21, 2012
Awesome juicy chicken everytime!! We have tried this many times as an alternate to fried chicken - amazing :) We do use fat free sour cream to make it more healthy and we add smoked paprika to the italian seasoning mix. Tip = use parchment paper when baking, this will save you a boat load ot time cleaning and the chicken doesnt stick to the pan. Gotta try this one! Even kids love this - we made this for our neices/nefews and they ate it up (only thing we changed was to cut the chicked into strips so it would be a familiar looking 'chicken finger' to them!)
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9 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Jun. 10, 2012
Perfect recipe!!! I have never had a bad carrot cake with this one - I don't use the nuts for the simple fact that I am unsure if the people I am baking for will enjoy/are allergic to them but I am sure it is delicious!! If you love carrot cake I would highly recommend this one!!
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3 users found this review helpful

Spinach Brownies

Reviewed: Jun. 10, 2012
So simple and yummy!! We make this recipe all the time - very very good for breakfast!! The only thing we've added to enhance the flavour is cooked / crumbled bacon. Delicious :) Use parchment paper when you make these - you will have perfect "brownies" every time!! No clean up and the brownies won't stick to the pan!
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4 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Jun. 10, 2012
MMM delicious!! We loved this recipe!! The only thing we did different was to use buttermilk (you can buy or make at home which we did - lots of recipes online for it!) - I found it made the batter stick better to the rings. Definatley worth a try!!!
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1 user found this review helpful

Oven Baked BBQ Ribs

Reviewed: Jun. 10, 2012
LOVED this recipe!! Searing the ribs is the trick for sure I believe in this dish. The first time we tried them we found them a bit too 'ketchupy' but they were fall off the bone delicious!! The second time we made these, we used 1cup ketchup and 1cup bbq sauce instead of the 2cups of ketchup. We used Bulls Eye "sweet and sticky" to compliment with the ketchup - they were amazing, even better than the first time!!! A tip - use parchment paper when you are cooking these, the clean up is little to none!!
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6 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Sep. 7, 2007
Excellent Recipe! I also took the great advice/suggestions from others: I used coconut extract and cornstarch (same measurments) in replace of the flour and vanilla extract. Only advice I can offer is to really really really stir the filling like you have never stirred before! Once the custard starts to thicken (and this will take a long time on the low heat; don't get discouraged!!) use a sturdy whisk to completely stir the mixture together. This will really help with half&half (or coconut milk) not sticking and burning to the pot. I didn't wait for the filling to necessarily "boil", I took the pot off the heat as soon as I felt the filling was thick enough for the pie. You may want to use more whipped topping as well. I simply used as much as I thought was good enough to nicely cover the entire pie and create hight!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 3, 2007
The best soft cookie ever! I followed the recipe exactley (the first time :-) and they were AMAZING!! The next time, I used Resse PEanut butter chips w/ vanila pudding mix - OMG! Fantastic! The third time, I used a mix of semi-sweet and Resse chips with chocolate pudding mix ... just simply delicious! I cannot say enough about this little cookie! Fantastic!
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2 users found this review helpful

Peanut Butter Marshmallow Squares

Reviewed: Aug. 2, 2007
I made these recently for my dad who LOVES these squares! They turned out perfect, and extremely easy! If you love pb, you will love this recipe. They also freeze very well!
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Jul. 30, 2007
I made these cookies last night and they turned out FABULOUS! I always use butter when baking, so I substituted that ingredient. I also added about 2tbsp of Crisco; I find this added a soft buttery taste! I also used a bit of left over decorators sugar (white) mizxed in with the reg sugar. Fantastic cookie! I will definatley bake again.
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Jul. 29, 2007
This is a fantasticically easy and delicious recipe! The cookies turned out just perfect! I will definatley make again. I changed one thing: I used butter instead of margarine (I always use butter even if the recipe calls for margarine) with a little crisco. I also had a little decorators sugar (simply large granular sugar) left over and used that with the reg sugar to roll the cookies in. Fantastic!
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3 users found this review helpful

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