KAESS Recipe Reviews (Pg. 1) - Allrecipes.com (1858606)

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Bellyful of Barbecued Bananas

Reviewed: Apr. 4, 2003
This dessert is awesome! I've been making this for years now and I continue to get rave reviews on it. I always make it in a pan and the goo that forms in the pan, I just pour over the bananas and ice cream as a topping! It's perfect. I'm not sure why other reviews commented that it was messy. I used granulated brown sugar - maybe that made the difference - but I didn't think it was messy at all.
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44 users found this review helpful

Johnny's Spice Rub

Reviewed: Apr. 4, 2003
This was a very good rub. I used it on a whole chicken that I put on my rotisserie. It gave the chicken a really good taste. I want to try it on some steaks next to see if it's just as good.
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9 users found this review helpful

Reuben Hot Dish

Reviewed: Feb. 10, 2011
This was interesting. With half the reviews being good and half of them being bad, I wasn't sure what to expect. I figured since this recipe made it into the Tried & True Allrecipes Cookbook, it couldn't be THAT bad. I was right. I followed the recipes exactly and it turned out just fine. I didn't pre-cook the noodles or anything. Definitely double up on the topping. I used 3 or 4 slices of rye bread and it wasn't enough.
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8 users found this review helpful

To Die For Blueberry Muffins

Reviewed: May 28, 2003
I've been making these muffins for years now, since they first debut on All Recipes. They are, by far, the best. BUT, you need to double the amount of blueberries! I'm not really a big fan of muffins because they're usually dry. Not these! And actually two or three days pass and they're still moist.
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7 users found this review helpful

Fresh Pear Cake

Reviewed: Nov. 8, 2002
This is a great cake. I took the advice of a previous review and used ginger instead of nutmeg. Also, it did take a little longer than an hour and 10 minutes to bake. I added 5 additional minutes and it was perfect. Keep checking it every few minutes because if the cake dries out, the whole thing will be ruined. The taste is great! I wasn't sure it would turn out at first because when I "poured" it into the bundt pan, it was SO thick. But, it turned out really, really, good.
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7 users found this review helpful
Photo by KAESS

Perfect Pumpkin Pie

Reviewed: Oct. 17, 2011
My pie ended up looking store bought! Nobody believed me! I used a sugar pumpkin that I bought at the pumpkin patch instead of canned pumpkin. It was easier to prepare than I thought and the kids loved preparing it. Remove stem, cut the pumpkin in half & discard the seeds and stringy pulp. Brush some oil onto the edges and place face down in a roasting pan. Add 1 cup of water and bake at 350 for 60-90 mins until tender (test with a fork). Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it. Line a sieve or colander with 2 coffee filters and let puree drain for at least 2 hours or overnight. If the recipe calls for a 15oz can of pumpkin, that is equal to 1 3/4 cup of puree. I got a little more than 2 cups of puree out of a normal size sugar pumpkin (not enough for 2 pies).
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6 users found this review helpful

Tuna Dumplings

Reviewed: Nov. 9, 2000
The "cook time" at the top needs to be changed - it's not 10 minutes, but besides that, this recipes was very good. Even my picky 3 1/2 year old ate it without questions (that's a miracle). I was afraid to overstuff the rolls with the mixture, but next time I'm definitely going to add more of the mixture to the inside. Great recipe.
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6 users found this review helpful

Fruit Cocktail Cake

Reviewed: Sep. 9, 2009
Although this was easy, it really didn't turn out well. It was like fruit cocktail in wallpaper paste. Sorry.
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5 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Dec. 11, 2002
Definitely easy to make, but I didn't think it was as "amazing" as people were saying. It was actually dry. Probably won't make it again.
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 10, 2014
This was the best chicken pot pie! I used rotisserie chicken so I didn't need the garlic powder and extra spices that people are using. If I had used chicken breasts, then I would've. I boiled the veggies in chicken broth as suggested and I just threw the chicken into that during the last 3 minutes of boiling. Also, since everyone said it was dry and to double up on the gravy, I did, but I had so much left over, I'm not going to double that next time. I like one reviewers suggestion of mixing the gravy with the chicken and vegetables BEFORE dumping it into the pie crust - I'm going to do that next time cuz my gravy also had trouble soaking its way through the mixture from on top. I made the BEST flakiest homemade pie crust and it didn't get soggy on the bottom like people were talking about - not sure what would cause that. So totally from scratch - no frozen pie crusts, no frozen veggies and no cream of chicken soup here! Definite keeper.
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3 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Jul. 7, 2003
I made this salad over the 4th of July weekend. Non-salad eaters were eating it!! I didn't change a thing. It's perfect the way it is. A nice change from traditional garden salads.
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3 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jun. 4, 2003
These potatoes are REALLY good. I am not a big fan of sour cream, but it didn't really bother me in these potatoes. One word of caution - there are a lot of steps involved with this recipe so it's not something to make if you are pressed for time. I'll definitely be making these again.
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3 users found this review helpful

Garlic Chicken

Reviewed: May 22, 2003
Considering all the rave reviews, this recipe didn't "do it" for me. It was pretty much as bland as the ingredients (bread crumbs and parmesan??? not very exciting). Anyway, you definitely need to pound the chicken and at least double the amount of garlic. I'd maybe have given it 4 stars if I had doubled the garlic and if it would've given it more flavor. Thank goodness I added salt and pepper to those bread crumbs.
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3 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Jan. 26, 2003
I have been making this shrimp recipe for 6 years now and it really is, by far, the best shrimp recipe ever! I always ADD CILANTRO! Thanks for the tip regarding the tomato paste (I too hate wasting it).
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3 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: May 30, 2002
It doesn't matter what I think about this recipe...what matters is that my husband said it was better than his mother's beef stew!!! HA! (I did like it though).
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3 users found this review helpful
Photo by KAESS

BLT Dip

Reviewed: Aug. 21, 2001
I've been making this dip since 2003 and the first party I took it to back then, I got a few comments but nothing like I expected. I must've been with a bunch of snobs because lately (and I mean over the past 2 years) I've had nothing but rave reviews about this dip. I get requests to bring it to parties and to my poker nights. I use the already cooked Oscar Mayer bacon and nuke each sheet for 45 seconds to crisp it up. I also add a little shredded lettuce so that it's a true B "L" T. I rated this 4 stars back then, but it truly is worthy of 5. I also serve it in a bread bowl for convenience and appearance.
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3 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Apr. 24, 2012
I made this for a cookout and everybody LOVED it! I didn't change a thing. At first when I put it in the fridge I was hoping it would set up properly (it seemed dry) but sure enough, when I uncovered it the next day, it settle and there was more liquid in the bowl and it was perfect.
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2 users found this review helpful

Chicken Puffs

Reviewed: Nov. 4, 2010
These were really great and so simple. I wanted shredded chicken so I boiled the chicken breasts then shredded them and mixed it in with the onion and garlic. I also added salt and pepper. When I put the mixture onto the crescent rolls, I added some shredded cheddar cheese before rolling for more flavor. Great recipe! Served with broccoli w/cheddar and chicken rice.
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2 users found this review helpful

Caramelized Baked Chicken

Reviewed: Dec. 17, 2009
I followed Meredith's instruction below to try to get the sauce thicker. While it was thick in the saucepan, once I cooked it with the chicken, it was less thick. I wanted these to be rib sticking thick! Even though they weren't, the sauce is still good!
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2 users found this review helpful
Photo by KAESS

Shrimp Scampi Bake

Reviewed: Dec. 24, 2008
This was SO good (even my kids totally love it!). I actually substituted one thing by mistake and it made it taste even better - I used half a cup of Country Crock (which is the "butter" I use) and the other half a cup I used real butter. This is a definite keeper!
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2 users found this review helpful

Displaying results 1-20 (of 33) reviews
 
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