Keni Recipe Reviews (Pg. 3) - Allrecipes.com (18556784)

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Apple Streusel Crumb Pie

Reviewed: Sep. 26, 2010
Pie crust is my nemesis. I don't like it, it doesn't like me, so we generally avoid one another....BUT, a request was made for an apple pie. The good news was, the request SPECIFICALLY asked for a "crumby topped" apple pie.(phew, that meant only 1 crust!;) So, I agreed and went a'searching and lookie what I found! The PERFECT answer to the request. Strudel, this was so easy and so delicious. I have nothing to change about the recipe other than letting someone else make my crusts. Oh, and I did slice my apples. Thank you so much for sharing it. :)
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11 users found this review helpful
Photo by Keni

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Jun. 5, 2010
This is a rarity for me, as I'm rating something a 5 even tough I didn't follow this exact recipe. I did, however, follow what the submitter has said she has done, and used cookie dough I froze from Felix's recipe. :) Other than that, and using slightly less cookie dough per cupcake and butter instead of oil in the cake(preference, only, and per box directions :) , I made them as written. I froze the dough as directed, baked them as directed, and had no problems with dryness. I frosted some with a semi sweet chocolate frosting, and some with a cooked caramel one from another site, and I topped them with mini chips. This made some of the cupcakes look a lot like chocolate chip cookies. :) Anyway, I made several dozen of these, for my nephews' summer party, tomorrow, and I know they will be well received! Great concept, LTH! :)
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17 users found this review helpful
Photo by Keni

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Reviewed: May 28, 2010
Made this for the Recipe Swap, flower girl, and it was great. :) I used kalamata olives and my own cherry tomatoes, quartered, cus that's what I had, and a grilled chicken breast left over from the night before.(had been basted while grilling with lime/butter), and I used fresh herbs. :) Made a gorgeous presentation in the peppers, too. Added my photo til you take one of your own! :)
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29 users found this review helpful
Photo by Keni

Clone of a Pretzel Dip

Reviewed: May 22, 2010
This is just as it should be. I didn't change anything. We ate it with sourdough pretzel nuggets. The kids enjoyed it a lot! Thank you, shorecook.
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6 users found this review helpful
Photo by Keni

Artichoke Stuffed Mushrooms

Reviewed: May 6, 2010
These were fantastic. I sauteed the onion and stems in a steak butter I had prepared a few days before, for another use, and before I stuffed the mushrooms, I rolled them in that same butter. I don't use pre-shredded cheese, so I used mozzarella, Asiago, Romano and Parmesan. I also rinsed the artichokes cus, though I love them fresh, they're a lil salty and strong for me, otherwise, but that's personal taste. :) Other than that, I didn't change anything and they WILL be added to our appetizer nights/weekends/whenevers! :) Thanks, Anita.
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9 users found this review helpful
Photo by Keni

Root Beer Pork Chops

Reviewed: Apr. 27, 2010
After talking to Ken about my experience with this recipe, I decided on reviewing it two ways. First of all, as written, while still producing a tender finished dish, I give it a 4, for the fact that, even beyond "personal taste", I think this would be a bit bland, but with SO much potential. That said, it turns into an easy 5 star with Ken's changes, which he states in his review. So, I added more chipotle hot sauce, a fair bit of black pepper, more Worcestershire sauce, and I did marinate the chops in all of those ingredients, not just the root beer. Followed the rest of the recipe as stated. We used Barq's root beer because we much prefer the "bite" to it, as opposed to a sweeter one. I would do it all the same next time, other than omitting the brown sugar, but, again, that's only a personal taste in not liking things as sweet as some, do. That does NOT lower my rating. :) Thank you, Ken, for the addition and the clarifying review. :)
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23 users found this review helpful
Photo by Keni

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Apr. 19, 2010
This recipe doesn't need another 5 star review, but it deserves one, from us, so here it is. :) These were, indeed, the best chocolate chip cookies I've made. I have always doubled the vanilla in a recipe, but never used this much. What a great flavor they had. As good at that was, though, it is matched by their texture. They were crispy on the outside and nice and gooey inside. I doubled this so won't need to make any for a while, but when I do, it will be this recipe. Thanks for the submission! :)
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9 users found this review helpful
Photo by Keni

Rosy Raisin Nut Cookies

Reviewed: Apr. 19, 2010
Well, I suppose if you submit a recipe this out of the ordinary, you have to be prepared for people not to like it. That said, I'm sorry, but we are among those people. I cut the recipe down and used butter and currants instead of golden raisins. While the butter might change the texture, it shouldn't change it to more cake like, which is what these cookies were. That isn't "bad", in itself, as I know some folks prefer that type, however, the taste of these is just not to our liking. We could certainly taste the ketchup, they were very, very sweet, and the nuts, especially, just didn't seem to go. Or, rather, the ketchup didn't go, but since it's a vital ingredient to the recipe, you can't omit it. :) It was fun to try, and an interesting addition. Thank you!
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8 users found this review helpful
Photo by Keni

Rice with Chorizo (Arroz con Chorizo)

Reviewed: Mar. 29, 2010
Picked this up in the Recipe Swap and, after asking Sharebear if it was okay if we added beans, I added black beans to this and used brown rice(taste preference, only, white would be fantastic, too). This is a great "not in the mood" or "don't have time" to cook, recipes, because it's easy, quick and it's so tasty. Thank you, Sharebear! :)
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5 users found this review helpful
Photo by Keni

Mom's Incredible Spinach Gratin

Reviewed: Mar. 12, 2010
This is fabulous. Seriously fabulous. I followed the recipe exactly other than using fresh spinach. As rich as this is, it's just crazy good, but, I do think that someone could sub a lower fat milk and just make the roux a lil thicker and still have a fantastic tasting recipe. I just don't want anyone to miss out on this dish by thinking it's too 'fatty' for them...that said, for us, it was great, and we'll make it just as it is! :) thank you for a new way to make a veggie we love... this will be made often.(oh, I baked it in individual dishes, too)
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17 users found this review helpful
Photo by Keni

Sunny Gingered Honey Lemon Tea

Reviewed: Mar. 12, 2010
I made this for our Recipe Swap, and it was really good! From a southern girl who doesn't care for sweet tea, but LOVES sun and brewed iced tea, it was a great compromise! A nicely spiced tea with a great citrus bite. I will say, I didn't use the lemon extract, rather I added some zest instead. Somehow, because of the spices, even though this is a great cold, iced tea, it still has a distinct autumn taste...which is just perfect, for us right now!(originally rated 10/09) Thanks for the recipe, Larkspur...and your mama, too...I added my pic, too, until you get your own! ;)
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4 users found this review helpful
Photo by Keni

Yum-Yum Doom Pockets

Reviewed: Mar. 10, 2010
Okay. I made these because someone mentioned them on the RE. I halved the recipe, yet still had enough of the filling for 4 squares. My puff pastry came in sheets, so to get 4X4 squares, I had to open the sheets, cut the sheet at one of the folds(put back in the freezer for a future use), then cut the remaining portion in half. I followed the recipe as I interpreted it, using stock and a slurry to make the gravy(I added black pepper, only, to that), and leaving out the oregano for personal preference. I also used fresh herbs, chopped, so I just added them TO the egg wash before brushing the top. These took about 20 minutes to bake at 375, for me. The flavor of these is very good, but either the amounts are a bit off, or there's quite a difference in puff pastry out there, or...something. :) So, maybe just a lil bit clearer instructions, especially for beginner cooks, but the recipe, itself, is what it claims to be, I think. :)
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10 users found this review helpful
Photo by Keni

Mango Guacamole

Reviewed: Mar. 6, 2010
Delicious. I've had mango salsa before and wasn't a big fan. This, however, is SO much better, in my opinion. The mango flavor and texture blends very well with the rest of the ingredients. The ONLY thing I did differently was that I wanted to use my own peppers, so I added some of my own, dried, to the onion and lime and let it rehydrate them. I didn't have any fresh peppers other than jalapeno, and I didn't want to use those. :) Other than that, I followed the recipe, and won't change anything when I make it, again! Thank you.
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21 users found this review helpful
Photo by Keni

Cheesy Chicken Meatballs

Reviewed: Mar. 2, 2010
I will start by saying that, without a doubt, this recipe surprised me the most of any in months! This is a good thing. Don't get me wrong, it's not like I expected them to be bad, but I've never made anything with ground chicken, and I've heard a lot of negative things about using it. But, I followed the recipe as written, using very soft cream cheese, olive oil for the oil and fresh herbs. I MIGHT have added a bit more bread crumbs, but I can't say for sure. I did use my 1/8 cup scoop because I only have the use of one hand, currently, so I got about 30 meatballs out of the recipe. :) After mentioning an idea, and getting some feedback in the RE, I decided to try to create a complimentary sauce to serve these with pasta, so I made a sage/cream sauce and tossed it with penne rigate. SO GOOD! :) Thank you, Raquel, for the opportunity to branch out, and mis7up for the "name game" which made me make these, sooner rather than later. :)
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238 users found this review helpful
Photo by Keni

Andy's Prosciutto Scallops

Reviewed: Feb. 28, 2010
Well, I can't get fresh, here, either, and they were more expensive, but they were so good! :) What a unique combo. I did use capers instead of green olives, but I rinsed them well, first, so as not to add any saltiness to the dish. I also don't know if I got the topping/rolling thing the way you intended, but they came out pretty, intact and tasty. I served them with a salad, simply dressed linguine(with the same flavor combo as on the scallops), and lemon wedges. Very good meal. Thanks, darlin', for playing the Swap so I could add this one to the list of "made"! :) Oh, and I added my pic, of course...and, again, I apologize if they don't look "right"... since I didn't have your visual to go by. :)
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Shepherds Pie with a Modern twist

Reviewed: Feb. 28, 2010
Okay...made this for the swap, and it was great. Of course, the presentation was the most fun, even though I didn't get the fried shallots as garnish done, and I packed a lil too much meat mixture in there.... but, was my very first try, so give me a break! ;) The meat mixture was venison/beef, as I told you I was gonna use, and I added a fair bit of black pepper. I also reduced the sauce quite a bit, and it ended up being a fantastic tasting meaty sauce... most added some to the top of the taters and it actually looked pretty like that, too, but my camera was already put up, and nobody was gonna let me wait to snap another photo! ;)
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4 users found this review helpful
Photo by Keni

Joan's Whipped Canadian Shortbread

Reviewed: Feb. 28, 2010
Okay, Chi_phx....I made these for the swap and oh....my....goodness! You are not kidding "melt in your mouth awesome"...wow. :) I didn't decorate, but I made half a batch and I did add the zest of one beautiful lime, and the juice from half of it, to the batter as I whipped it up. :) It added just a perfect hint of the lime flavor(we wouldn't have wanted them any sweeter, I had the lime that was begging to be used, and we LOVE citrus, so...) and the zest looks so pretty in the finished cookies. :) You can't really see it in the pic, but it's there. I even used cake flour, and I don't even OWN cake flour...I literally had to borrow it. hehehe
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7 users found this review helpful
Photo by Keni

Caramel Pecan Cinnamon Roll Cookies

Reviewed: Feb. 28, 2010
Okay, made these with family members, and they were a hit! The only thing I did differently was used 2 whole eggs and I combined caramel ice cream topping with softened cream cheese for the drizzle...I LOVE cream cheese and it's my favorite part of a cinnamon roll, so, we added it...wow, was that tasty! :) You know I don't do sweets, much, but you've got several Alabamians who are quite pleased I decided to bake, today. ;)
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5 users found this review helpful
Photo by Keni

Dijon Salmon Salad with Lemon and Capers

Reviewed: Feb. 28, 2010
Okay....the other night, I poached salmon in lemon/onion/garlic/fresh dill and salt and pepper.... served it with a sauce that I made with many of these same ingredients...so, I saved a piece back and made this salad for lunch, today. It was great. I just served it on crackers, though, so I could get the full taste of the salad. What a perfect lunch. Thanks, Christine!
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6 users found this review helpful
Photo by Keni

Roasted Red Onions Stuffed With Mascarpone Cheese

Reviewed: Feb. 26, 2010
We are onion fans, specifically cooked, but with all the onion components going on, there might be one too many, even for the true onion lover. I used the amounts listed, but didn't have enough for 4 large onions, and, after the final cooking, it seems I could have put even more filling in each, so, I'd recommend using smaller onions. My onions took about 25 minutes to get soft enough to remove the inside, but the final cook time worked well. I did taste the filling before adding it to the onion, and it seemed bland, so, knowing the only thing I was going to be adding was more onion, I opted to add some salt and fresh ground pepper, then a drop of liquid smoke. Once the onions were done, the flavor of the filling was good(though I'd leave out the shallot, next time), but as soon as we cut into the onion, the entire filling oozed out onto the plate. :) So, bottom line: so pretty and a lot of potential in the filling....certainly worth playing with for the interesting inclusion of mascarpone, especially! Thank you, IMANKAY!
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