kelleyp Recipe Reviews (Pg. 1) - Allrecipes.com (18580719)

Mini Parmesan Scones

Reviewed: May 18, 2012

tasty little biscuit but definitely not a scone. just my pet peeve. i guess a scone is just a glorified biscuit anyway.

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Best Bread Pudding with Vanilla Sauce

Reviewed: May 18, 2012

i just made the sauce. the flavor was good, but the egg curdled. probably my fault, but i didn't like it enough to try again. on the up side, it was not as sweet as some other sauces i've tried.

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Bread Pudding with Whiskey Sauce III

Reviewed: May 17, 2012

this was an excellent recipe even though I couldn't follow it exactly. I needed to use up some stale hamburger buns for the bread and I had no cream. I used all whole milk instead and dotted the top with a little butter. the proportion of eggs, dairy, and bread was perfect, moist but not soggy. yummy. and i used spiced rum instead of whiskey. definitely a keeper.

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Golden Sweet Cornbread

Reviewed: Apr. 18, 2012

I just made these (as mini muffins 8 minutes) and they are yummy. I did think it was odd that some found them too sweet. I thought they could use a little more sugar. Then i realized i had left it out altogether. Still yummy and great texture. I'll try to get them right next time. Soon, i hope.

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All-Around Spice Rub

Reviewed: Mar. 20, 2012

This is very spicy! I chose to first cut the paprika by 1/3 (still too spicy) and double the brown sugar. Still pretty hot which is usually not a problem for me. The next time i used the rubbI added some cinnamon which added some depth to the flavor. I think it still needs something, cumin maybe. I may like it more on chicken rather than ribs. Not a keeper for me, but you might like it if you want HOT.

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Lemon Iced Tea

Reviewed: Jan. 29, 2012

I find this a bit too bitter. I prefer a bit off the boil water and 10-15 min steep. I also like it strong so i use 3 jumbo bags, at least, per 1/2 gallon of water.

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Pear Scones

Reviewed: Jan. 1, 2012

I also would not call these scones. They are too light and soft to be scones. Mine did spread a lot probably because my pears were very moist. The flavor is sublime. Very delicate spicing let the pear flavor shine. I will certainly make them again, at least until I use up all these very ripe pears. I'm going to try a little more flour in the next batch.

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Real Chicken Stock

Reviewed: Dec. 31, 2011

i also add sage and sometimes thyme. i save vegetable peals and trimmings instead of using "good" veggies. onion skin adds nice color to the stock.

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Fall Festive-tini

Reviewed: Dec. 15, 2011

WAY too much mixer.

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Chicken Paprikash

Reviewed: Oct. 6, 2011

a decent start. MUST drain fat from pan before adding onions. We did not like the bones and skin in this dish, so i plan to use boneless skinless and bite sized pieces of chicken in the future. i also left the onion in strips instead of chopping it but i wish i hadn't. finally, i think the flour should be added to the pan and cooked a bit before adding the sour cream. it makes 4 HUGE servings, imo.

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Creamy Sandwich Spread

Reviewed: Sep. 20, 2011

tasty but i have no idea what "famous" spread this is supposed to be like. can anyone help me out?

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Spaetzle I

Reviewed: Sep. 17, 2011

the reviewers who spoke of frying these in butter with onions reminds me of a polish noodle dish my family makes. we know them as poluski (i'm sure my spelling is off). the dumplings a slightly larger but prepared much the same way. the easiest way is to hold the bowl with the batter over the pot of boiling water and while "pouring" slowly use a knife to cut the dumplings along the edge of the bowl. very yummy!

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Polish Meat and Potatoes

Reviewed: Sep. 17, 2011

i've made a fry-up like this for decades but never thought to season beyond salt and pepper. i use less potato, uually leftover baked potatoes. i don't usually use that much fat and i use butter. when it is just done i break in 4 eggs or so and scramble it up. i think i've used almost every kind of sausage excep italian. really like the turkey smoked sausage.

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Amy's Lavender Lemonade

Reviewed: Sep. 17, 2011

we made this for a bridal shower and it was a big hit. we used less lavender (dried flowers) just because it was all we had. the flavor is strong and some may like it sweeter. the color is devine.

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Mom's Country Gravy

Reviewed: Sep. 17, 2011

good basic recipe except butter is a must. browning the flour is important for flavor but if you go too far you loose thickening power. i usually add paula dean's spice blend - salt, pepper, onion powder, garlic powder - and maybe some cayene pepper for kick. it does make a lot but can you really have too much gravy?

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Grilled Peanut Butter and Jelly Sandwich

Reviewed: Sep. 11, 2011

my 10 year old nephew "invented" this when they found out he was alergic to milk. he was a grilled cheese junkie and needed a replacement. he like it with bananas and no jelly but LOTS of butter for grilling. reminds me of Elvis.

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Cone Cupcakes

Reviewed: Jun. 17, 2011

my cones disolved before the batter was set and i ended up with badly deformed but tasty blobs.

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Scrambled Eggs Done Right

Reviewed: May 8, 2011

not my cup of tea. also, in testing adding salt while cooking eggs produces a more tender egg.

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Easy Cream of Asparagus Soup

Reviewed: May 8, 2011

do we use the asparagus that was set aside or save it for another purpose? If so, when do we add it?

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Chicago-Style Hot Dog

Reviewed: Apr. 16, 2011

Try the sport peppers even if you don't normally like spicy. I steam my buns by putting a splatter screen over the sauce pan while cooking the dogs. And I always add celery salt.

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8 users found this review helpful