ekp333 Recipe Reviews (Pg. 1) - Allrecipes.com (18539617)

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Holiday Chicken Salad

Reviewed: Jul. 18, 2006
YUM-MY! This is definately a company worthy chicken salad, but it's so easy to make! Plus the ingredients are not unusual, so I had them on hand. I served it in spinach lawash with romaine lettuce leaves. I was afraid that my fiance might not care for it, as he doesn't like to mix fruit with meat. He gave it five stars, too!
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Banana Bread V

Reviewed: Aug. 8, 2006
This is absolutely the best banana bread I have ever tasted! It smells heavenly, too! I thought that I did not like banana (nut) bread, but I could not resist the smell when my cousin (in law) brought this to our tea party. I have made it several times since then, it tastes just as good with half whole wheat flour and half white.
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Grilled Pork Rub

Reviewed: Aug. 8, 2006
Awesome flavor! Super easy, too! I used this rub on boneless pork loin that I had sliced into chops for grilling. I didn't have enough garlic powder left, so I used two pressed cloves of fresh garlic, which worked very well. I can't wait to use this recipe again, especially when we have company!
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Ranger Cookies I

Reviewed: Mar. 31, 2007
With a few recipe alterations, these will definately be five star cookies! I did reduce the flour to 2 cups, one white, one whole wheat flour. They were still a chore to stir after the addition of the oats. I also substituted butter (half salted, half unsalted) for the shortening to eliminate trans fats. For the first two dozen that I baked, I used my tablespoon sized scoop and baked them at 375 degrees for 12 minutes (as the recipe states) and that burned the **** out of them. I tried my 2T scoop for the next batch, same temp and time...better, but still overdone. Next I lowered the temperature to 350 degrees for 12 minutes. That was just about right. I will make these again and try reducing the brown sugar, oats and puffed rice by half. That should make stirring them easier and I think they'll be closer to the Kroger version that inspired me to seek out this recipe!
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Chocolate Cornstarch Pudding

Reviewed: Apr. 9, 2007
This was a good, easy and quick recipe that I could make with items in my pantry. It did satisfy my need for a chocolate fix, but I would prefer it to be a bit more chocolatey. It also left a strange film in my mouth that I attribute to the amount of cornstarch in the recipe. I will keep searching for a better homemade chocolate pudding recipe. Update...2nd time I added a 1 oz square of semi-sweet baking chocolate at the end. Perfect chocolatey-ness!
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Kielbasa Stew

Reviewed: Apr. 16, 2007
This recipe as it is written is very good, very easy and very quick! I love the salty and sweet combination! I do not think that the added salt is necessary, as kielbasa, beef broth and butter all contain salt. I have made this recipe and variations of it several times. To make it a bit more healthful, I now omit the butter and simply saute the kielbasa with the onion and then drain off the excess fat. I also omit the salt and the sour cream. It is just as yummy and I do not feel guilty eating it! To tonight's variation I added about 2 c. more cabbage, 1 c. frozen corn, 1 1/2 c. frozen cooked great northern beans (I buy dry beans, then cook and freeze them for later use), 2 medium potatoes, cubed. The beans and potatoes cook down enough to thicken the broth a bit. I served it with homemade garlic toast. DElicious! I made the garlic toast using leftover crusty bread slices which I buttered with a mixture of 4 T. softened butter mixed with 2 large cloves of garlic, minced. Placed them on a baking sheet under the broiler at high temp for about 2-3 minutes. Keep your eye on them or you'll have garlic toast flambe!
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Barbie's Tuna Salad

Reviewed: Apr. 19, 2007
Fantastic! This is the best tuna salad I have ever tasted! The first time I made it I used chunk light tuna, and tonight I used albacore...it's great either way. I don't understand why some reviews state that there's too much mayo or dill. When draining the tuna, I use the lid of the can to squeeze it dry. Isn't that how everyone does it? It makes quite a stiff mixture this way. I also used the straight edge of a spatula to level off each measuring spoon and get an accurate measurement of each ingredient. My 7th grade home economics teacher was a stickler about this. I find this especially important when using the more potent herbs and spices such as in this recipe. Anyway...I simply ate this on a slice of sundried tomato bread from my local bakery. I was planning to toast it first but I couldn't wait! It was delicious! Once this is refrigerated overnight and served on bakery bread with romaine lettuce, swiss cheese and a slice of garden-ripened tomato it is a ten star recipe for certain!
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Chicken Milano

Reviewed: Apr. 22, 2007
This is an excellent dish! Restaurant quality! I served this to company and having never made it before, asked everyone to rate it between one and five stars. Everyone replied with at least six and the highest was ten! This recipe is not as difficult as some reviews would have you believe. I did serve it with rosemary roasted red-skinned potatoes instead of pasta so that I had one less pot on my stovetop. I would suggest having your butcher both trim and filet the chicken breasts instead of pounding them...it makes life soooo much easier. I started the sauce about an hour before serving time so it had plenty of time to reduce. I think one of the keys to perfecting the sauce is first using sundried tomatoes that are not packed in oil. The tomatoes absorb some of the sauce in the plumping process. Also, you want to be sure to turn the heat back down after bringing the sauce to a boil. Do not continue to boil it. A slow simmer in an uncovered saucepan does the trick. And remember, this is a sauce, not a gravy. It should only be a bit thicker than the consistancy heavy cream. There is no need to add a thickening agent. You can also place the cooked chicken on a heat proof serving platter, cover it with foil, and place it in a warm (250 degree) oven to keep it hot without overcooking it while you are finishing the sauce. Lastly, there was plenty of sauce for the suggested 2oz. per person serving of pasta.
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Cola Pot Roast I

Reviewed: Apr. 23, 2007
We really enjoyed this! It's super easy and super tasty! It was yummy with mashed potatoes.
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Tuna Dumplings

Reviewed: Jul. 19, 2007
This was really, really good! I used albacore tuna. I, too, baked the dumplings without the sauce for 20 minutes, then poured the sauce over the dumplings and baked for 10 minutes more. There was a lot of sauce for just eight dumplings, so next time I plan to double the number of dumplings. This recipe is a keeper! Easy and tasty! Update: I've made this several times and just tried it baking the dumplings for the entire time in the sauce. The sauce got much thicker and the dumplings were not soggy at all. I will continue to make it this way.
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Chicken Stir-Fry

Reviewed: Jan. 29, 2008
This looked very tasty, but was a little disappointing. It needed something to "kick it up a notch". I must say that the chicken was very tender and cooked to perfection. I think it could have used a bit more ginger and garlic. I will make it again and add a little something, perhaps rice wine vinegar and/or a bit of sesame oil to enhance the flavor. I did use low sodium soy sauce and substituted a frozen package of stir fry veggies (broccoli, red pepper, carrots, italian green beans, and water chestnuts) for the fresh broccoli, celery and carrots.
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Cha Cha's White Chicken Chili

Reviewed: Feb. 2, 2008
This was AWEsome! With the changes that I made this was just spicy enough and just hot enough. I like spicy, but don't like food so hot that I can't taste it. What I did was add the cumin by 1/2 t. until it was spicy enough and added the cayenne by 1/8 t. until it was hot enough. This was perfect! Here are the changes that I made: did not use jalapeno peppers (yes, I was scared), used 2 cans diced green chiles, used 1 1/2 t. ground cumin, used 1/2 t. crushed oregano (uh..I ran out, would have used more if I had it), used 1/4 t. ground cayenne pepper, only used 2 cans beans (one butter, one pinto...closest I had to white beans and two cans was plenty), added 1/4 c. sour cream (I wanted it to be more opaque than it was). Oh yeah, for the chicken, I cooked one large half of a boneless, skinless chicken breast right in the chili. When it was cooked through (about 20 minutes), I removed it and shredded it and added it back into the pot.
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Chicken Pot Pie IX

Reviewed: Feb. 18, 2008
This is the best chicken pot pie we have ever had! I will definitely make this again! I do like lots of sauce and was a bit concerned about the reviews that stated it was dry. It was not dry at all, in fact, my pie was so full that about 1/4 c of sauce bubbled out onto the bottom of my oven. I did not change any of the ingredients, but did alter the steps as follows: I simmered one very large chicken breast in the chicken broth for 15 minutes on low, along with the carrots, celery, onions, salt, pepper and celery seed. I set the cooked chicken breast on a cutting board to cool while I made the pie crust. I strained the veggies out of the chicken broth and used this broth to make the sauce. I thought that I might have to add more broth to equal 1 3/4 c again, but I did not. I cubed the chicken breast and mixed it into the finished sauce with the veggies. The sauce was SO GOOD, and I think that was why. My Fanny Farmer cookbook said to cook two crust pies on the lowest oven rack so that the bottom crust browns. I did this and it came out perfectly.
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Chicken Scampi II

Reviewed: Apr. 1, 2008
4.5 stars! This was really good, really fast and really easy! I happened to have all the ingredients on hand, which is always nice. I used extra virgin olive oil, which gave it a really nice flavor. I also added the lemon juice to the pan before the butter and oil became hot, as I was leary of adding liquid to a pan of hot oil. I sauted the chicken for 5 minutes per side and did not touch them other than to flip them. They get a nice golden brown this way. I served it over whole wheat spaghetti. I think this would be even better if it were marinated in the lemon juice and herbs overnight with a touch of white wine and red pepper flakes added. Next time I plan to tweak it to be more like the dish at Olive Garden.
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Spinach and Sun-Dried Tomato Pasta

Reviewed: Jul. 15, 2008
I expected this to be much better than it was, given that I like all of the ingredients. I used a 9 oz. bag of baby spinach. Next time I will try a thawed 10 oz. package of frozen spinach and a little less broth and a little more cheese.
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Grilled Sausage with Potatoes and Green Beans

Reviewed: Jul. 15, 2008
This is very tasty, especially for such minimal effort! It was a little peppery, though. I have made this many times, but with more veggies. My alterations: 1 lb. green beans, 1 lb potatoes (4 avg. size), omit salt, 3/4 t. black pepper, omit oil, omit butter. I make this in a dutch oven at home, too.
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Penne Pasta with Spinach and Bacon

Reviewed: Nov. 6, 2008
This was very tasty for having so few ingredients! I was pleasantly suprised. I will definately make this again. My box of pasta was 16 oz. and I just used it all. I used 8 oz. of frozen spinach and will use 2 to 8 oz. more next time. I also added about 1/4 c. parmesan cheese. UPDATE: used 10 oz. frozen spinach this time and it was perfect!
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Chicken Flautas

Reviewed: Nov. 22, 2008
I reduced the number of servings to 8 and added 2 oz. of sour cream to increase the moisture content. I also used about 6 oz. of salsa. I topped them with three stripes of taco sauce and another 1/2 c. of each cheese before baking. They were really yummy!
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Salisbury Steak

Reviewed: Nov. 22, 2008
Fabulous! This is exactly the recipe that I was seeking when I discovered allrecipes.com years ago. I have made this a lot. I always use 1 lb. ground beef, because that's how I have it packaged for the freezer. I don't have to add any more bread crumbs or anything. Always delicious served with fluffy whipped potatoes and a crisp tossed salad or buttery green beans with garlic!
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Fried Chicken with Creamy Gravy

Reviewed: Nov. 24, 2008
Oh my gosh! This was sooo good! I was searching for a "chicken fried chicken" recipe and this seemed the closest to it. This recipe did not disappoint. I used boneless skinless chicken breasts, which I filleted to half their thickness. I sauteed them in 4 Tbsp. light olive oil for 5 minutes per side. then I transferred them to a covered casserole dish and put them in a 350 degree oven for about 45 minutes while I finished preparing the rest of the meal. I did add 2 Tbsp. butter to the pan drippings before making the gravy. My gravy was not too thin, it reduced to about 1 1/3 cups when finished. I served this with mashed potatoes, biscuits and a tossed salad. I will definately make this again!
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