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

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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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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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73 users found this review helpful
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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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22 users found this review helpful
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Fried Corn with Smoked Sausage

Reviewed: Dec. 5, 2009
This was ok as written, but I think that many of the seasonings are overkill. I did not have green or red bell peppers, so I used orange bell pepper and zucchini because I had that on hand. I used one clove of garlic in place of the garlic powder and did not add the onion powder, since this already had fresh onion in it. I omitted the MSG. I doubled the black pepper. I served this over white rice. Next time, I will try it with the red and green pepper, omit the seasoning salt, replace the garlic powder with fresh garlic, omit the onion powder and MSG and use 1/2 t. of black pepper.
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Tortellini Soup

Reviewed: Nov. 29, 2009
Better than I expected given the limited ingredients! I doubled the recipe and used 10 oz. of spinach and 10 oz. of sliced fresh zucchini. It does need the sprinkle of parmesan cheese on top, so I think this should be listed as an ingredient.
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5 users found this review helpful
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Minute Tomato Soup with Tortellini

Reviewed: Apr. 23, 2010
We liked this! It really couldn't be easier, either. My changes: Used half chicken broth, half milk instead of water, 1 t italian seasoning, 1 t basil, 14 oz. diced tomatoes, 19 oz. tortellini, 6 oz. fresh spinach. Topped with garlic croutons and parmesan cheese. Next time I will use 1 T basil, as the recipe states.
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4 users found this review helpful
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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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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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Sausage and Bean Ragout

Reviewed: Apr. 20, 2010
This was very good and very easy! I omitted the sausage, as our family is cutting down on our meat consumption. I really don't think it needs two lbs. of meat. I might use 1/2 lb of each next time. I did not have enough fresh basil, so I used 2 T dried. I only had one can of seasoned tomatoes, so I used 6 oz. of fresh diced tomatoes and 4 T tomato paste. I did not have romano cheese, I used parmesan. This is a keeper, even with my substitutions. I can't wait to try it again when I do have all the correct ingredients!
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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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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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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Oct. 3, 2011
Pretty darned tasty! I doubled this recipe because that's how much ham I had to use up. I also used redskin potatoes and left the skin on, which turned out quite well. I omitted the salt, as it didn't seem to need it. Next time I will also decrease the pepper to 3/4 tsp.
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BUSH'S® Red, White and Bean Minestrone

Reviewed: Dec. 6, 2009
I made a vegetarian version of this without the turkey sausage. I substituted yellow squash for the zucchini because that's what I had and egg noodles for the bowtie pasta because I had some leftover that I needed to use up. It did not taste like much until I added the cheese. I did just notice that I was not supposed to drain and rinse the cannellini beans, which may have made a difference in the flavor. I will make this again with some tweaking.
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Sausage Barley Soup

Reviewed: Nov. 29, 2009
Yum! We really liked this! I used hot italian sausage, doubled the carrot and used about 1 cup cooked barley. My package of barley said to cook it before adding it to soups, so that's what I did.
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Baked Corn

Reviewed: Jun. 22, 2009
Awesomeness! I served this with a sweet and spicy BBQ chicken and savory cooked spinach. Everyone had seconds! For anyone who is uncertain...you definately drain the corn.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jun. 22, 2009
Very good! I fileted the chicken breasts and sauteed them for 5 minutes per side. Next time I will use half olive oil and half butter for sauteeing. I will also cook both sides of the chicken and then remove them and keep them warm while sauteeing the mushrooms, as they prevented the second side of the chicken from browning adequately. I will return the chicken to the pan when adding the liquids. The amount of vinegar was perfect! I will continue to dredge the chicken in flour before cooking, as I feel that it adds that succulent texture that I'm looking for in this dish.
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Country Quiche

Reviewed: Mar. 3, 2009
45 minutes bake time was too long! 30 would have been about right...I should have checked it sooner. It also needs more eggs and milk to fill the pie shell properly. The taste was good but over-cooked. Will need to experiment. As written this quiche made three main dish servings with fruit salad on the side. And I am a tiny person!
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Split Pea Soup

Reviewed: Feb. 23, 2009
This was as close to perfect as I've found! Good flavor, not too watery and the veggies were still intact. I soaked the peas overnight and then rinsed and drained them. I then added 2 14.5 oz cans of chicken broth and 1 can of water. I had to simmer the ham bone for 2 1/2 hours to get it to fall apart like it should. By then the peas did not need blending, they were mush. Good mush. I will definately make this again and again!
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Baked French Toast

Reviewed: Jan. 31, 2009
I thought this was really yummy, like a custard base with french toast on top. A couple people thought it was too sweet. I was able to fit more bread slices in the dish by cutting them straight across instead of on an angle. I had six slices that wouldn't fit into the pan , so next time I will slice them thicker. I did not have light corn syrup, so I just used 3 t. water to thin the syrup. Next time I will increase the vanilla and decrease the syrup.
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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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