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

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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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9 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
Photo by KAESS

Alice Chicken

Reviewed: Jun. 19, 2012
It was a hot day outside when I made this so instead of turning on my oven, I grilled the chicken breasts. My 12 year old said it was the best chicken he's ever tasted. (But then again, you can never go wrong with bacon, cheese and mushrooms!).
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1 user 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
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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7 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

Rosemary Ranch Chicken Kabobs

Reviewed: Sep. 9, 2009
These were really good. They actually have a good after taste too. I love rosemary because a little goes such a long way. I didn't change anything, but like other reviewers, I may just cut down on the salt a bit.
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1 user 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

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

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

Old-Fashioned Pancakes

Reviewed: Aug. 4, 2014
These turned out great! And you always have the ingredients on hand. They were very fluffy. I'll never buy boxed mix again. I could see why some people are saying they were too salty; I was getting a hint of that when I tasted them so do not add a heaping teaspoon of salt to these or they will be too salty. A little less than a teaspoon is perfect.
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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

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

Brunch Egg Bake

Reviewed: Sep. 19, 2014
Very good! You could do so many things with this breakfast bake. I just like the fact that it's not a bread base - all eggs and veggies and cheese. Yum! Oh, and I made it the night before and it turned out totally fine when I baked it in the morning. I was a little worried since there was no bread how that would turn out but it was great.
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2 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

Barbecue Ribs

Reviewed: Nov. 6, 2002
My ex-husband has always said that you can never make "restaurant quality" ribs at home because the restaurants must use a really good quality meat, plus their grills are better, etc., etc., etc. Well, that gave me a challenge to find the perfect rib recipe. THIS IS IT!! I got total enjoyment watching him and my daughter eat these ribs down to the bone. This is definitely a keeper and I won't make ribs any other way.
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1 user found this review helpful

Penne and Vodka Sauce

Reviewed: Aug. 27, 2012
OMG! This was by far the best Penne Vodka I've ever tasted. The pancetta is what sets this apart. I didn't change a thing but I did add some basil from my garden (I'm a basil fanatic!).
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Barbecued Beef

Reviewed: Oct. 9, 2000
I have been making this recipe now for over a year and I absolutely love it! I always make it the day before (it's one of those things that's better the second day). Also, my husband put hot peppers on his sandwich tonight with it and said it was a perfect compliment to the meat. I don't like hot peppers, but if you do, he recommends trying it.
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1 user found this review helpful

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