kssonrisa Recipe Reviews (Pg. 1) - Allrecipes.com (18592437)

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Black Bean Salsa

Reviewed: May 23, 2006
2/26/07 - This recipe was excellent with a few modifications! I scale the recipe to 27 servings (2 cans black beans) and use a 16 oz. pkg. frozen corn, cooked. Add 1 Tbls. cumin, 1/4 tsp. garlic powder, 1/8-1/4 c. chopped cilantro and 1/3 c. fresh lime juice with pulp (1-3 limes depending on size.) Make sure you drain all cans before adding to salsa. It tastes best if you let it chill for 2 days. Excellent over rice! 6/20/06 - I have made this three times already. It makes taco salad wonderful! I just can't get enough of it!
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194 users found this review helpful

Marinated Pork Roast

Reviewed: Sep. 24, 2006
We stuck to the recipe ingredients, marinated it overnight, and cooked it in the crockpot with the marinade the next day for 8-9 hours on low. It was delicious. It would also be good cooked with veggies and/or make the au jus into gravy. We boiled the leftovers in the au jus and they were even better. I would like to try this on the grill as the original recipe states. Thank you for this recipe.
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24 users found this review helpful

Taco Bake

Reviewed: Jun. 18, 2007
I thought this was really good. Not like hamburger helper at all. I did not have everything required on hand so I made some substitutions. I used a 14 1/2 oz. can of tomatoes w/green chilis and only an 8 oz. can of tomato sauce. I omitted the water and the can of green chilis. I also used cheese spread in place of chedder (except for the 1/2 c. on top.) I prepared it in the skillet without the cheese, chilled it, reheated it in the crock pot (1 hr. on high) the next day and added the cheese (melted in the microwave) 15 min. before serving at a potluck at work. I would like to try it again sticking to the recipe.
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8 users found this review helpful

Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Jul. 13, 2007
7/13/06 I only used 1/2 the salt and 1/3 the oil to make it healthier still. (We will see if the left overs turn out.) I also used cherry tomatoes, quartered with seeds because that is what I have from my garden. It made a more attractive salad. I did not have any fresh mint so I used 1 Tbls. of dried crushed mint. It was wonderful!!P.S. Marinating with the salt draws out the water from the cucumbers, but I think that is the point, to make dressing. Try using 1/2 the salt and it should reduce the water.
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4 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jun. 20, 2006
11/19/07 I tried this recipe again with 1/2 the sauce and two broccoli crowns. We enjoyed it much better. This is a delicious recipe if you get the proportions right. 6/20/06 Please define a head of broccoli. I bought a bunch of three and put in two and still had too much sauce which made it very strong. I will attempt this salad again because it tastes like the deli salad I love that is so expensive.
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4 users found this review helpful

Can't Miss Cucumber Salad

Reviewed: Jun. 20, 2006
6/20/06 I thought the flavor was fine when it was first made. However, I did have a problem with the cucumbers weeping after refrigerating. I will try pouring off the extra water and adding the yogurt just before serving next time. 7/4/07 I made this again and omitted any salt. It stayed better in the refrigerator, but I still didn't get very excited about eating it. Too much sauce and too much garlic.
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4 users found this review helpful

Chinese Cabbage Salad II

Reviewed: Oct. 15, 2011
Very good! The package of broccoli slaw was only 12 oz. I adjusted accordingly except for the ramen. I omitted the salt (it was still a bit salty for me), used only 2 oz. of slivered almonds, and replaced the sesame seeds with sunflower seeds. Next time I will reduce the oil as well. 1/4 c. for the 12 oz. slaw mix or 1/3 cup for 16 oz. However, the title should be Chinese Broccoli Salad as there is very little cabbage in it. Thanks for sharing.
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3 users found this review helpful

Sauerkraut and Tomato Stew

Reviewed: Jan. 25, 2010
This was rather potent. I agree with another reviewer, you may want to drain the sauerkraut before adding it to the soup. Add some water or broth if you need to. I didn't have a 20 oz. package of sauerkraut, so I used 2 15 oz. cans. MISTAKE! I added an extra can of tomatoes, but that didn't help much. I added sugar and more sausage to the leftovers and still had difficulty with the vinegar flavor. Stick to the original amounts of the ingredients.
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3 users found this review helpful

Cherry Tomato Corn Salad

Reviewed: Aug. 7, 2008
8/7/08 Only three stars because it needs a little tweaking for our taste. The basil was too strong and the rest of the dressing was too bland. Marinating would improve this, which we did not do. The salad was much better the next day. I would reduce the olive oil (1T?), increase the lime juice (1 lime or 4t?), and eliminate the salt. (It makes the cucumbers weep.) Red or green onion would be good in this. Changing from basil to cilantro, you have a different salad. I will definitely make again and report. 8/24/09 Use juice from 1 lime, 1 T olive oil, 1 T dried basil, 2 sm green onions, and omit salt. Marinate several hours or overnight. Delicious! With these changes it is 5 stars.
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3 users found this review helpful

Easy Mexican Casserole

Reviewed: Jun. 28, 2006
This was very easy and very tasty. I used ground turkey, fat free sour cream, and a little taco seasoning in the meat. The leftovers were better than the original because the flavors had a better chance to blend. I will definitely make this again. Thanks.
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3 users found this review helpful

Salisbury Steak

Reviewed: May 26, 2006
This is a very good basic recipe to start with. I tweaked it to our taste with the advice of those that went before. I used 1/2 the catsup, doubled the sauce, and omitted the salt. I used 1 pkg. dry onion soup mix, reconstituted, and added a 4 oz. can of mushrooms with juice to the sauce. I made thinner steaks (6 per lb. of beef). I also used 1 egg per lb. of beef and the patties stayed together nicely.
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3 users found this review helpful

Southwestern Turkey Soup

Reviewed: Dec. 9, 2011
I admit I did not make this as written. Sometimes you use a good beginning and make to your own tastes. I make it with Thanksgiving turkey and homemade turkey broth. I am not a big fan of cayenne pepper or avocados. I omitted them. I love cumin and tripled this. Then I added corn and black beans. Great soup!
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2 users found this review helpful

Beefy Baked Ravioli

Reviewed: Jan. 9, 2010
Good basic beginning, but I knew it would need more flavor. I used a 32 oz. bag of ravioli and 5 cups of spaghetti sauce. Added green pepper, onion, garlic, and canned mushrooms to the sauce. Used a 9X13 pan and baked for one hour. Next time I will use sausage and leave off the last layer of cheese until the last 15 minutes of baking.
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2 users found this review helpful

Cottage Cheese Salad

Reviewed: Aug. 5, 2009
Used 24 oz. container of cottage cheese, one large seeded cucumber, cherry tomatoes, and omitted the salt. Very creamy and delicious. Let it chill overnight for better flavor.
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2 users found this review helpful

Egg Salad I

Reviewed: May 12, 2009
As written this recipe is O.K. I liked the paprika, dill, mustard, and onion flavors. I used 2 green onions, chopped, instead of the red. I did feel it was missing something, however, and it was too dry. I doubled the mayo and dijon, then I added 2 Tbls. yellow mustard. Tweeked just a little it suited my taste better. Thank you for sharing.
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2 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jun. 18, 2008
I read a lot of reviewers recommendations on this recipe. Since I incorporated most of them and added one of my own, I am not sure that I am rating this recipe at all. This is what I changed: 2 C frozen corn, 3 T chili powder, 2 T cumin, 1 T cilantro, 2 cans stewed tomatoes (chopped), and some leftover brown rice. However, the coup de gras was the 3 C of smoked pork broth. Serve with extra cilantro and lime wedges for topping. This is great served with simple quesadillas. Very awesome!!! I will try using some chicken broth and zucchini. This recipe is versatile, mix it up.
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2 users found this review helpful

Garlic Pork Roast

Reviewed: Nov. 18, 2006
This was very tasty! A new way to eat sweet potatoes, with gravy (which I made from the broth.)
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2 users found this review helpful

Easy Cheesy Chicken I

Reviewed: Nov. 18, 2006
This was delicious and so easy! I used only 4 chicken breasts but all of the soup. We had the sauce on egg noodles. Yum! Next time I will add extra mushrooms and serve with grated cheese on top. I had too much sauce with 4 chicken breasts. Maybe leave out the cream of chicken soup.
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2 users found this review helpful

Slow Cooker Zucchini Soup

Reviewed: Sep. 18, 2014
I made this very close to the recipe. My changes were in amounts of ingredients, not type. Used 1 lb. Italian sausage, 1 1/2 cups celery, 3 cans no salt tomatoes, 1 can salted, and no extra salt. Wonderful flavor! Next time I will either use a spicier Italian sausage or more of the spices, at least more garlic and a little black pepper. For me, a little celery goes a long way, but in this it adds so much.
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1 user found this review helpful

Oh-So-Good Chicken

Reviewed: Jun. 10, 2013
I made this as written, no additions. However, the cooked chicken breast I had on hand came from a smoked chicken, which did add it's own flavor. The mushrooms may seem strange with salsa, but don't leave them out. Adding a little more Mexican spice would be good, especially if you don't have smoked chicken. Black beans would also be a nice addition.
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1 user found this review helpful

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