Krazyquilts Recipe Reviews (Pg. 1) - Allrecipes.com (18729553)

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Portobello Mushroom Sauce

Reviewed: Jul. 29, 2014
Very nice sauce! I used Aphothic Dark because it was the only red in the house and it was great in the sauce. I also added 2 garlic cloves and substituted fresh thyme for the basil and added some fresh chives. And about half a cup of fresh grated Parmesan. A super easy sauce to make and very impressive. My husband and I had this sauce with filet mignon and I thought that the sauce while amazing, was a bit overpowering for that cut, though my husband disagreed and thought they went well together. Next time, I will probably have this sauce with a cheaper cut.
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Corn Fritters Southern Style

Reviewed: May 7, 2014
My husband *loves* this recipe and requests it all the time. I usually half the recipe when it's just the two of us and use a quart-size freezer bag of locally grown corn that we freeze ourselves. I also add some kind of onion or leek too. And since we like these served with fresh tomatoes and bacon, I usually fry them up in bacon fat. ;-)
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Creamy Wild Mushroom Ragout

Reviewed: Sep. 11, 2012
Fabulous recipe! My husband picked some gorgeous Chicken Mushrooms this past weekend and I had no idea how to cook them (besides the boringly obvious butter saute of course) and once again, Chef John has come to my rescue! We wanted to use what we had, so we substituted leeks for the shallots, brandy for the Cognac and vinegar, heavy cream with a little sour cream for the creme fraiche. The creme fraiche sounds Awesome but since I wanted to make this dish tonight, I wasn't going to be able to make the creme fraiche in time, but next time I am definitely going to make it in advance. We used about 8 oz of chicken mushrooms (which looked identical to the lobster mushrooms used in the video for this recipe, btw), 4 oz of shittaki, and 6 oz of portobellos.
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Popovers for Two

Reviewed: Jul. 27, 2012
The other change I made was to substitute the poultry seasoning for some cinnamon since I made these for breakfast. I made this in a vintage ceramic jumbo muffin pan with 6 oz size cups. The pan makes 6 muffins, so I filled remaining two of the cups with water so the 4 batter filled ones would bake evenly. The popovers "popped" beautifully! We ate them with a little maple butter and they were just great. I think they would be fun to try with jam or maybe a fruit sauce.
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Shawn's Study Snacks

Reviewed: Jul. 2, 2012
Wow! These are surprisingly tasty! I was pretty skeptical of this recipe, but since I had some bananas that needed used up, I thought I'd make these for my marathon-running husband to snack on after his training runs. However, now that I've tried one, I just hope he gets home quickly or there won't be any left for him! These are really, *really* good!!! I think this just became my new go-to recipe for using up bananas. My changes: I upped the flour to 3 cups and substituted wheat flour for half of that, I changed the sugar ratio to 3/4 cup white sugar and 1/2 cup brown sugar (in hopes that the brown sugar would help "disguise" the wheat flour since I don't usually like the taste of wheat). Next time, I might try using all wheat flour and just 1 cup of brown sugar - no white sugar at all. I also added 1 ts of vanilla and 1 ts of sea salt. I don't like raisins very much, so I split the dough and added about 1-1 1/2 cups chocolate chips to half. I ended up adding about 3/4-1 cup of chocolate chips to the raisin half too because I ran out of raisins.
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3 users found this review helpful

Ultimate Chocolate Dessert

Reviewed: Jun. 26, 2012
Fabulous recipe!!!! With its great taste and easy preparation, it will certainly become part of my "fancy" dessert collection. I can't wait to try some variations like orange zest, fresh raspberries, etc. I served it with the recommended lightly whipped cream and chocolate shavings, along with homemade chocolate biscotti that we used as spoons - YUM! Word of warning, though: as written, this recipe definitely makes 4 servings - I split it between two small dessert bowls instead of four espresso cups and it was waaaaay too much to eat in one sitting. I would also *strongly* recommend that you use really good quality chocolate. When a recipe has only a few ingredients, it is absolutely essential that you don't skimp when stocking them or the finished product isn't going to be as good.
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5 users found this review helpful

Asian Carryout Noodles

Reviewed: Jun. 1, 2012
Great recipe. My changes: added some baby bella mushrooms (which were awesome), used some leftover cooked chicken, increased the amount of Bok Choy, added a bit extra soy because I didn't have any hoisin (though I want to try it with hoisin because it sounds really good), and I didn't have any green onions to use. The next time I make this (because there will *definitely* be a next time), I'll add even more Bok Choy - I don't think that you can use too much of that in this recipe. Bean sprouts would also be fun.
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1 user found this review helpful

Chicken Marsala

Reviewed: Jan. 6, 2011
Fabulous recipe! Some changes I made: marinated the chicken in Marsala & garlic, added fresh garlic & onions, used two cups of Marsala and 1 cup of heavy cream. Served over mashed potatoes made with parmesan, oregano, garlic powder and fresh parsley.
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7 users found this review helpful

Orange Cream Cheese Frosting

Reviewed: Oct. 29, 2010
Great recipe! I gave it 4 stars because I had to change a lot, but with my changes I'd give it 5 stars! I doubled the cream cheese and the orange zest, halved the orange juice and also added an extra cup of confectionery sugar because it was too runny (probably because of the extra cream cheese). We will definitely make this again! Very yummy!
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8 users found this review helpful

Broccoli Cheese Soup VI

Reviewed: Oct. 28, 2010
Great recipe! We had it in bread bowls from Panera Bread. Since I had some I wanted to use up, I used two cups of heavy cream instead of 1 cup of H&H + one cup of water. We also used about 6 cups of cheese instead of just 4, a mixture of good cheddar, gruyere, and parmesan. We didn't have any onion flakes, so we just sauted some onions before adding the broth. We also added some cooked pasta to it to give it some bulk and stretch it. Very tasty! We will make this again.
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2 users found this review helpful

Cinnamon Rolls II

Reviewed: Sep. 13, 2010
Wonderful recipe! These tasted fabulous! We did have to add a lot of extra flour though (at least 2 cups) to get it to look right. I like a lot of frosting on my cinnamon rolls so I didn't feel that there was quite enough frosting to properly frost both pans; next time I might make a double batch of the frosting. We will definitely make this recipe again.
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6 users found this review helpful

Potato Leek Soup III

Reviewed: Nov. 25, 2009
Very good!!! I think I'll add more leeks next time and I will definitely use less chicken broth (the soup was rather thin), but this soup is definitely a keeper! It reheated well, too.
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Roasted Garlic Bread

Reviewed: Nov. 1, 2009
Oh. My. Goodness. This was *fabulous*!!! I had a whole bunch of pre-peeled garlic cloves from Sam's Club, so I used about 18-20 cloves of garlic, which seemed to work. We spread it on sliced Italian bread with a little shredded mozzarella on top & then broiled it. Amazing!!!!! I think that we will make up a triple or quadruple batch so we always have some on hand for a quick addition to dinner. I also think that the mashed garlic with butter would be great mixed in mashed potatoes, in soups, etc.
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Chicken Easy Delight

Reviewed: Aug. 13, 2009
I added a couple tablespoons of minced garlic to the sauce and used cashews instead of peanuts because that's what I had. I also added onion chunks and about 2/3 of a bag of baby carrots around the chicken while it was cooking. The carrots and onions were *amazing*, some of the best I've ever had, but the chicken was just okay, very moist but rather bland. It might be better using boneless skinless chicken breasts instead of a whole chicken. I'd like to try this sauce with a whole chicken in the slow cooker, though. (Maybe it would absorb more of the flavor?) This sauce would also be great on pork. I will probably make this again.
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13 users found this review helpful

Feta Pesto

Reviewed: May 3, 2009
Great recipe!!! I will definitely make again! I omitted the pine nuts and artichokes because I didn't have any and I added 2 or ts of minced garlic. I ended up with about 1 cup of pesto and tossed it with a (cooked) 1 lb. box of campanelle pasta, sauteed baby bella mushrooms and some extra sun-dried tomatoes. There were about 4-5 generous servings. I'd like to make this again and include the pine nuts & artichokes. This would also be great with roasted eggplant/zucchini and broccoli or paired with grilled chicken. This is a dish that's impressive enough for company, but also quick & easy so it's perfect for everyday eating, too!
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31 users found this review helpful

Cauliflower-Cheese Soup

Reviewed: Dec. 2, 2008
Very great, comforting soup that helped use up some Thanksgiving leftovers! I normally hate cauliflower but I didn't even notice it in the soup so that was wonderful! I doubled everything except the butter and milk, and ended up with 4-5 good sized servings. (Next time I'll probably quadruple it so I can freeze some.) I used chicken broth instead of water and also sauted the onions, carrots, and celery with butter and parsley before adding the broth, etc. Since I was worried about the cheese not reheating well, we just added cheese to taste in the individual bowls. I've added this soup to our regular rotation and also plan on making a variation of it by substituting broccoli for the potatoes so it will freeze better. Thanks for a great recipe!
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Chicken Kathleen

Reviewed: Oct. 12, 2008
I used leftover jasmine rice instead of yellow, substituted a can of cheddar soup in place of one of the cans of cream of chicken, and omitted the bread crumb topping. The casserole wasn't terribly exciting, but a good, solid, meal with plenty of leftovers for my husband and me and it should reheat well. This dish is a great way to use up leftover rice and/or chicken. Or, if you left out the chicken and added a second bag of broccoli, it would make a nice side dish. I will make this again, but not all the time.
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6 users found this review helpful

Buttermilk Pound Cake I

Reviewed: Nov. 30, 2007
I baked this at 350 degrees (300 didn't seem hot enough) for 45-55 minutes. The outside turned nice and brown while the inside stayed soft. I changed the lemon to vanilla and upped it to 1 ts and added 1 cup chocolate chips. A very simple, light, and not really sweet cake which was a nice change. I definately want to try it the lemon way, too. I will most likely make this cake again when I have buttermilk to use up.
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13 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Aug. 30, 2007
I used two smaller turkey breasts, together equaling about 5 lbs. I also added carrots, onions, celery, and potatoes. About half way through cooking, I checked it and there didn't seem to be enough liquid, so I added about three cups of water & some chicken buillion. Next time, I will probably use 2 packages of onion soup mix because I added the veggies. The gravy was also nice. Even though the turkey was a little dry, I received rave reviews from my family and was told I could make this anytime.
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Apr. 14, 2007
This recipe was very tasty, but I had to add an additional 2 cups of confectionary sugar in order to receive the correct consistancy, which resulted in there being WAY too much frosting for a 9" x 13" carrot cake. The next time I make this frosting, I will half everything EXCEPT the confectionary sugar. (The cream cheese taste was very strong as well.) Overall, very good, will make again with the said changes.
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3 users found this review helpful

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