KristiD. Recipe Reviews (Pg. 1) - Allrecipes.com (18682220)

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KristiD.

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Barbeque Beef Casserole

Reviewed: Feb. 17, 2014
Pros: Easy to make and cheap. Cons: Bland. Just o.k. and nothing I would make again.
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Yummy Honey Chicken Kabobs

Reviewed: May 1, 2013
Very tasty. I usually do not care for marinades as it seems the meat never truly picks up the flavor, but this marinade surprised me. The chicken absorbed the flavor well and it turned out quite juicy. Family loved the kabobs and the left-overs made a very tasty chicken salad. This will definitely become a regular at my house!
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4 users found this review helpful

Cajun Chicken Pasta

Reviewed: Sep. 25, 2012
Bland and almost had a beefy taste to it. Not enough sauce to cover pasta as written. Had to amp up the cajun seasoning. Will not be making again.
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0 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 15, 2012
I was very hesitant to try this recipe because the last few five star recipes I tried from this site were very bland and just bad. Reluctantly I came back to allrecipes after my hubby requested a chicken pot pie. Not something I or the kids really like so I was not enthused. I chose this recipe because it was super simple and wasn't full of processed junk. I am so very glad that I made this. My ENTIRE family loved it! Especially my hubby. I did a few things different from the recipe: doubled the sauce, made my own pie crusts and stock, and doubled the veggies. Yummy! Best of all this was extremely economical. I used bone in skin on chicken breast I got on sale for .99 a pound. I bought 10 pounds, split it between 4 pots and boiled, then shredded the chicken. In the end I was left with enough stock to last the month and 3 pots of chicken and broth I froze for chicken and dumplings, home-made chicken soup, and another pot-pie and month's worth of home-made stock!!! Thank you for the fabulous recipe!!!
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2 users found this review helpful

Triple Dipped Fried Chicken

Reviewed: Apr. 30, 2011
Followed the recipe exactly as written using the beer in the wet mix. This was bland and the breading was way too thick for my taste and seemed to really absorb the oil. Will not be making again.
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1 user found this review helpful

London Broil II

Reviewed: Apr. 22, 2011
A very tasty marinade thank you! Now those of you purchasing meat labeled london broil at your grocers? It is usually top round steak or roast. There is no cut of meat called london broil it is a cooking method, google it. Although there are plenty of butchers/meat cutters out there capitalizing on the publics lack of knowledge. They lablel top round roasts as london broil and then sell it at a marked up price. The original recipe calls for and is designed for flank steak.
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12 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Apr. 15, 2010
Not to beat a dead horse, but I figured I would throw my 5 stars in as well. Very tasty, easy to prepare, family LOVED it. Gravy was delicious, even with subbing chicken broth for the wine, will probably use the gravy for other chicken recipes as well. Will go into the dinner rotation for sure.
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1 user found this review helpful

Paprika Chicken with Sour Cream Gravy

Reviewed: Mar. 8, 2009
I have to admit I was pretty surprised by this recipe. I expected it to be bland, but it was nice and tasty. Makes a quick tasty weeknight meal.
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1 user found this review helpful

Hashbrown Casserole

Reviewed: Mar. 8, 2009
I have made this twice. Followed recipe exactly the first time and it came out too runny/mushy with soggy hashbrowns. The second time I made it with only one can of soup, real onion, extra cheese, made sure the hashbrowns were completely thawed before cooking and cooked it for an hour and it was very good. Thank you for the recipe.
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1 user found this review helpful

Oven Pot Roast

Reviewed: Feb. 1, 2009
I prefer an oven baked roast to a crock pot prepared one, but you could easily make this in your crock pot as well. Super simple and a nice change from my usual roast recipe. Husband and kids both enjoyed and asked me to add this to the dinner rotation.
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1 user found this review helpful

Fried Chicken with Creamy Gravy

Reviewed: Feb. 1, 2009
I followed the recipe exactly and this was very very bland. My family wouldn't eat it. The only reason I am giving this a 3 is because the gravy was o.k. Will not make this again.
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2 users found this review helpful

Beef Tips and Noodles

Reviewed: Jan. 20, 2009
I am giving this 5 stars because my kids and hubby scarfed it up and requested it be added to the dinner rotation. I knew that as written this would be a tad too salty for us so I used 2 cans of low sodiuim soup and 1 soup can full of milk; I also skipped the onion soup mix and just used fresh onion and fresh mushrooms (canned are salty even if you rinse them well). I had plenty of gravy and it was very tasty. Next time I make this I will use home made cream of mushroom to reduce the sodium content even further. Tasty and simple, thanks for the recipe.
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1 user found this review helpful

Fabulous Fajitas

Reviewed: Jan. 13, 2009
Very bland recipe. The italian seasoning does nothing for the chicken. I would hardly call these fajitas. Just because something is wrapped in a tortilla does not mean it qualifies as a fajita. Even the old El Paso kits you buy at the store makes a better fajita then this recipe.
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1 user found this review helpful

Flatlander Chili

Reviewed: Jul. 6, 2008
I was so disappointed in this recipe given the ratings. I honestly do not understand the high ratings. Only with the addition of several spices, cheese, sour cream, and crackers was I able to salvage something remotely tasty for dinner.
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2 users found this review helpful

Chicken Cacciatore

Reviewed: Jul. 6, 2008
I thought this was very bland. The only deviation I made from the original recipe was the addition of some fresh basil which helped a bit, but not much. there was little flavor to this dish, it just tasted like chicken and tomatoes.
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1 user found this review helpful

Boiled Chicken

Reviewed: Jun. 15, 2008
I didn't actually make this recipe but I boil chicken to debone it constantly. I am responding because of the number of people who stated they are using boneless,skinless chicken breasts for this!?!? Why? The whole point of boiling chicken is to leach flavor from the bones and skin (where the flavor is) into the water for stock and so you can easily remove the meat from the bones and skin afterward. This allows you to use a more economical cut of meat(i.e. bone in skin on chicken breasts,etc.) for your meals that call for shredded chicken (casseroles, chicken salad, etc.) and to save the more expensive cuts for your meals that call for a cutlet (cordon bleu, chicken parmesean, grilled chicken etc.) I would imagine boiled bonesless skinless breasts would result in a very bland stock that would require several buillon cubes to add more flavor as well as very bland chicken meat.
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91 users found this review helpful

American Lasagna

Reviewed: Jul. 22, 2006
I was very hesitant to try this as the sauce seemed too simple to be very good. I am very glad that I did however, because my family and I like this one as much as my own and this one is much easier to prepare. The only adjustment I made was to substitute tomato sauce for the diced tomatoes because even though my kids love marinara, ketchup, etc. Heaven forbid they should see an acutal tomato because then its "gross". The sauce has a very nice but not overpowering flavor. I highly recommend leaving in the fridge overnight because the flavors are stronger. This recipe is proof that good does not = difficult. Thank you for a simple and tasty dish.
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3 users found this review helpful

Burrito Pie

Reviewed: Feb. 13, 2006
Being a HUGE fan of mexican food, I was sure I would love this recipe but that was not the case. This was very bland and mushy. We did not care for it. It would have been simpler and tastier to just make burritos.
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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Feb. 13, 2006
I made a few changes to this recipe when I made it. I added ketchup to the meat mixture as well as put it on top of the brown sugar. I also omitted the ginger because I was out, and cut the amount of brown sugar in half. Next time I make this I will omit the milk and use less crackers as it was a bit mushy. My family really enjoyed this. Thanks for the recipe.
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1 user found this review helpful

Garlic Chicken

Reviewed: Jan. 13, 2006
This was very tasty and easy to prepare. I sprinkled salt, pepper, oregano, and a little dried basil on the chicken breasts before I pounded them out. The chicken came out very moist and tender. Next time I will use more garlic, as it didn't have quite as much garlic flavor as I was expecting.
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0 users found this review helpful

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