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

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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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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

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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28 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

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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QUICK AND EASY LEMON LOAF

Reviewed: Sep. 18, 2013
This was so fresh, light and delicious! :) I used raw sugar and butter and I did add the zest of a full lemon to the batter. I added some yellow coloring because I wanted to bake it in my flower pan so I wanted it to have some color. :) For the glaze, I used powdered sugar rather than granulated and I drizzled it over the slices before serving it for a light sweet dessert after lunch. Thank you manella!
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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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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

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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19 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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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

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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12 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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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
Photo by Keni

Summer Strawberry Buckle

Reviewed: May 28, 2011
Delicious! :) I didn't use cake flour and subbed buttermilk and it did fine, other than I had to bake mine longer... and I swapped the cinnamon and nutmeg amounts for personal taste. Served it just barely warm with vanilla ice cream. :) Thank you, Cyndi!
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5 users found this review helpful

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