Keni Recipe Reviews (Pg. 1) - Allrecipes.com (18556784)

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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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Maple-Bacon Chocolate Chip Cookies

Reviewed: Feb. 1, 2009
Okay, let me first say that the only real issue I had with this recipe didn't involve the bacon! :) It was something like eating a chocolate chip pancake with syrup and a side of bacon. I wasn't put off by it, at all. Just make sure to cook the bacon crisp, crumble and drain well. However, I had to add more flour to this recipe. There isn't a high enough chip/dough ratio as written, to help hold the dough(only I used a mix of white and milk chocolate chips) and my first batch spread so much they LOOKED like the aforementioned pancakes. :) So, I just added another 1/4 cup flour, remixed and refrigerated it for a bit. The rest of the cookies were fine. Even though, as written, these just weren't the right consistency, I'm still giving it a 4 because the flavor which, to be honest, is likely what most folks will question, was good. A very rich cookie with a fun "don't tell them" ingredient. :)
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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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Cliff's Hot Sauce

Reviewed: Feb. 23, 2010
Made this for the Recipe Swap! Very good sauce. I did double the jalapeno and I ended up needing more salt, so added my favorite seasoning blend(garlic/onion/salt/black pepper), but it sure is easy and great to have for folks to have a place to start. It would also be great with a bit of chipotles added! Thanks Mis7up! :)
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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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Photo by Keni

Shrimpcargot

Reviewed: Aug. 2, 2008
Not that you need ANOTHER 5 stars to convince yourself to try this, but I'm giving it,anyway! :) This is wonderful. I used small shrimp and topped with Italian blend cheese and broiled in the oven in my cast iron. A huge hit and a great appetizer to our steak dinner. Thanks, ambi!
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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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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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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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Spinach Cheddar Muffins

Reviewed: Apr. 4, 2008
I'm sorry, but as written, these are just not to our taste. I made it just as the recipe states in order to give it a fair review, but IF I were to make them, again, I'd add a lot more seasonings, and for sure I wouldn't use frozen spinach. I doubt I'll try them, again, though. N*R
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Peanut Butter Nuggets

Reviewed: Mar. 22, 2008
I wish we could give half stars, because I'd give it a 3 1/2...this mixture was tasty as written, but the proportions were a bit off for me to form a "dough", and I didn't care for the corn flakes to roll them in. I did some just as written to be able to give an appropriate review, then I added a bit more cereal to the dough and a touch more honey to get it easier to form into balls. Then, I made them a bit smaller than called for and I rolled them in cocoa since they were so sweet. I like that it only uses honey and peanut butter for the sweetness, both of which I love and always have really good of both on hand, I will make these again.
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Photo by Keni

Roast Beef Stuffed Shells

Reviewed: Feb. 4, 2009
Made these for lunch, and they were tasty. I made my own gravy(beef/mushroom), since that's what the submitter orginally intended, but it was removed from the final posting, and I used cojack on top...very good. If I served them for dinner, I'd prolly just add a simple salad, as they are quite rich and filling.
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Photo by Keni

Slow Cooker Philly Steak Sandwich Meat

Reviewed: Nov. 2, 2013
Tasty tasty and easy! :-) My sirloin was about 3lbs and I quadrupled most of the rest of the ingredients. I omitted the soy sauce and added a lot more hot sauce, and I don't use the bouillon cubes, but I replaced with beef base. This made the house smell GREAT as it cooked, and it tasted wonderful. Used Muenster cheese. Oh, and I did just add the new sliced peppers to the meat in the last hour of cooking and that worked well. They were softened but not disappearing. The only thing I will caution is that if you leave this go too long, the pretty slices will end up self shredding..doesn't change the taste, just not as pretty or as "philly steak" looking. :-) Thanks, Scooby!
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Not Your Mama's Tuna Casserole

Reviewed: Apr. 15, 2011
I used fresh spinach and my own recipe for cream of mushroom soup, for taste preferences. I doubled the recipe and used 14oz of fresh baby spinach and 4 6oz cans of tuna. I also used the full dozen eggs and it wasn't too eggy for us, and we don't even like egg salad. :) This was gobbled up by 6 people with none left over. I did add some fresh ground pepper and a lil salt.
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Photo by Keni

My Fresh Cranberries with Orange, Lemon, and Rum

Reviewed: Nov. 27, 2010
This was fantastic. :) I asked for a recommendation for a personal recipe in the Recipe Buzz, and this was one of the few that came up. I picked this one specifically cus of the addition of rum. I followed the recipe exactly other than using half the sugar, and adding 1T of honey. I also chose to not process about 1/4 of the sauce, leaving a fair number of intact berries, for a great texture. Thank you, Saveur, for the recipe!
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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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Photo by Keni

Fresh as a Daisy Spring Salad

Reviewed: Apr. 20, 2011
Nice fresh, bright salad. The dressing was nice, but, honestly, I liked it better before the sour cream. It was beautiful and just crisp and light. I didn't think the sour cream added much to it. I used a very high quality olive oil for this, and I think that is a key. Daisies, around here, get gobbled up before they leave the yard, so the lil yellow and white ones were out..but, I still added some live, big, colored blossoms for the character. I also used cherry tomatoes, out of preference.
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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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Photo by Keni

Amazing 'Pizza' Pork Chops

Reviewed: Jun. 6, 2011
Easy and delicious...as you can see from my photo, I made sandwiches out of them on whole wheat buns. I did use dried Mexican oregano, cus that's really the only kind we like... but, the basil was fresh from the garden. Thanks CNM!
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Lepp's Marathon of Love

Reviewed: Mar. 23, 2011
The great thing about this recipe is, there is always room to add, but try not to leave anything out! It's sometimes tricky to get JUST right, but, when you do, you will always remember it and you will make it again, and again!
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