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

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Crispy Grilled Salmon

Reviewed: Dec. 13, 2009
So easy but so good. I LOVE salmon, and usually do a very simple prep, so this was right up my alley! :) Thank you for adding it, mommyluvs...and, I added my photo. No pretty grill marks cus I chose not to cook it directly on the grate this time! hehehe
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2 users found this review helpful
Photo by Keni

Savory Cheddar Zucchini Muffins

Reviewed: Aug. 31, 2009
Let me start by saying I was somewhat prepared for a problem with this recipe only because of reading about some issues on the exchange...and, had that happened, I would have rated/reviewed the recipe to reflect that, no matter who the submitter was. Now, all that said, they were perfect! Seriously, I can't figure out what went wrong with those who had a problem. I am adamant about making a recipe nearly to the letter of how it's submitted in order to rate it fairly, and this was no different. I followed the recipe exactly other than I added a dash of cayenne and black pepper. There were no issues of saltiness, and they certainly weren't over OR underdone. They were lovely both in taste and texture. I am so glad I made these as a "test". Now, I will be making them again because they disappeared so quickly, this time! :) Oh, some of us did add a lil butter to these, while warm...mmmmmm....! Thank you for the recipe, Pam! :)
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7 users found this review helpful
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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23 users found this review helpful
Photo by Keni

Individual Greek Pita Pizzas

Reviewed: Sep. 23, 2013
This was very good! The dressing is tart and fresh and went very well with all the ingredients. I used jalapeno stuffed green olives and I added a roasted red pepper. I also used fresh herbs in the dressing and a cut up tomato from my garden. Thanks for a nice lunch, Lela! :)
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1 user found this review helpful

Corny, Sweet and Moist Corn Bread

Reviewed: Nov. 12, 2013
I made this to go with a new chili recipe. We usually don't make our cornbread sweet, but we do eat it with butter and honey, but I was making a spicy dish to go with it, so I wanted to try this one. That said, I couldn't bring myself to add 1/2 cup of sugar, so I did cut that in half. I also used my own corn I had frozen off the cob, uncooked and it was crisp and perfectly done. I baked it in my cast iron and tossed it under the broiler to brown up the top, once it was done. Very good and easy recipe, as corn bread should be! :)
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Photo by Keni

Macaroni, Pineapple & Ham Salad

Reviewed: Jul. 20, 2011
Very good and crisp summer lunch salad. :) The changes I made were minor... my own cherry tomatoes, quartered, fresh pineapple I chopped the heck out of and my own Italian style dressing. Oh, and penne instead of macaroni cus I don't have macaroni on hand. Thanks for suggesting this, Jodi! :)
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6 users found this review helpful
Photo by Keni

Nutty Spinach Salad

Reviewed: Jul. 12, 2011
Made this for lunch, today, and it was really good. Light but filling. I don't use ketchup, really, so I did sub a lil tomato sauce and with the spices and flavoring, it was good. I also subbed salt and pepper cashews for the peanuts, per Carousel Lady's okay. :)
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5 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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Caramel Nut Squares Recipe by whodunitrdr

Reviewed: Dec. 13, 2009
Well, doc...you suggested these to me to use up my sweetened condensed milk experiment, and I did...YUM!! :) I don't do desserts, as some know, but I do enjoy a lil caramel and shortbread...these are SO tasty! :) And so pretty. I even had one, myself, even though I'm not a chocolate fan, and was pleased...just enough chocolate to give it another flavor, but not be overwhelming. I did sub pecans for the walnuts, as that's our preference. These will be enjoyed, greatly, by those I'm sharing them with! Thank you so much for the recommendation :)
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2 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

Savory Cheesy Polenta

Reviewed: Nov. 4, 2013
I asked in the Buzz for something to serve with a smoked paprika shrimp and sassyoldlady suggested this. WOW, was it perfect! I doubled the recipes and used 4 Vidalias, which gave me about 5 1/2 cups of onions, and didn't think I needed more. I did add salt to the polenta, used stone ground cornmeal, and used an olive oil/butter mix. I also upped the cheese a bit, and used pepper jack. I usually use stock to cook grits, but water was fine in this since the onions added so much flavor. Thank you, BigShotsMom!
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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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12 users found this review helpful

Kismet Breeze Pizza

Reviewed: Dec. 13, 2009
I made this on a double dog dare, cus it is a fair stretch from my "usual" type of food...BUT, made it, I did...and, I even tasted it! ;) hehehe..okay, here's what we've come up with...it's Gourmet Buzz Food! I can so see someone cookin' this up at 3am during, or after, a party. :) I made my own crust, but used a purchased sauce. The Spam didn't bother me at all...it's salty and greasy, but so is pepperoni, so no biggie, really, and the veggies, of course, were great(I did dice the pepper(used green cus it's what I had) and onion rather than leave them in rings)! Loved the kick from the chili peppers. I still just can't like Velveeta, though. Not even on pizza. It was funny cus I also don't care for tomato chunks on pizza, so I considered leaving them off...I got more than one "You're kidding, right?" kinda looks when I voiced that. With everything else so non Keni-like goin on, THAT'S what I almost left off? So, I left 'em. hehehe Everyone had a taste, and it was all eaten. I have NO doubt that for those who like Velveeta, this will be fantastic for them, even if they think they don't like Spam! :) You get the full 5 forks for creativity and for being a good sport in offering it up to me, of all people! Oh...and I took plenty of pics.
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Tomato Florentine Soup III

Reviewed: Dec. 13, 2009
This was SO good! I did start it like I usually start similar soup recipes by sauteing the onion and garlic then just adding the flour and making the roux, from that, adding the tomatoes and all the other ingredients, then simmered, and finished the recipe as directed. This didn't change anything with the taste, it just was easier for me, cus it's more familiar. :) I didn't do anything different with the ingredients other than using stock and tried the spicy V8, since it was such a small amount, really, and it was fantastic! :) Oh, and I chopped the spinach. I loved the dill in it, too...Great recipe, an easy 5 from me. :)
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1 user found this review helpful
Photo by Keni

Michelle's Migas

Reviewed: Dec. 13, 2009
Delicious. It was perfect for us for breakfast, as we aren't generally sweet eaters, ever, let alone in the morning. The only change I made was to use a bit of salsa in place of the tomato because I couldn't find any fresh tomatoes I wanted to buy, and ours aren't here, yet! :) Thanks for a very good keeper breakfast recipe! :)
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Photo by Keni

Spinach Cheese Ball

Reviewed: Oct. 9, 2013
Okay, #1.... this is delicious! :-) #2 in case anyone's interested in using fresh spinach and bacon, here's how I did it!! First, I cooked the chopped bacon until crisp, removed it to drain and then just added the spinach to the pan(heat off) and tossed it to slightly wilt it. Worked perfectly! Them, added that to the cream cheese and jack(I used pepperjack) cheese. I don't have onion powder, so I powdered up some dry minced and I did use onion powder, as directed. I upp'd the Tabasco. My bacon was black pepper and as you can see, I saved some back and rolled the formed cheeseball in the reserve. Beautiful and tasted fantastic. Everyone devoured it over football. :)
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Photo by Keni

Panzanella Panini

Reviewed: Oct. 7, 2009
Made this for a light dinner for myself, and it was delicious. I used smoked Mozzarella, because that's what I had, fresh basil and fresh tomatoes and onions, as directed. I didn't over stuff my sandwich on purpose, because I actually love the taste of the bread, too! :) Wouldn't change a thing, but a lil Parmesan would be good freshly grated over the olive oil just before grilling, I think. I grilled these as I do all my "panini" style sammiches...on my cast iron grill pan, with my bacon press. :) Thanks, Mrs W, for a nice light, but full of flavor, dish! :)
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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

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

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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9 users found this review helpful

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