KRUSHSH70 Recipe Reviews (Pg. 1) - Allrecipes.com (18764057)

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Harvest Salad

Reviewed: Aug. 10, 2011
Fantastic salad. I added a little more jam to the dressing than called for, but it is easy to taste and adjust. Love it!
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4 users found this review helpful

Mexican Casserole

Reviewed: May 3, 2010
now a family staple as my girls love tacos and I am always looking for a way to use seasoned meat just to add variety. After making it as is, I now throw a pile of cilantro, more tomato and taco fixings to make this a taco in a pan. Perfect for packing for my lunch, too
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Addictive Sweet Potato Burritos

Reviewed: Apr. 25, 2010
A new family staple. My husband wishes I'd make this every week. They freeze well if you wrap each in foil and then can be taken for lunch at work and reheated in the microwave. The only change I've made after making this many times is that I substitute fat free refried beans for the kidney beans and use one can of black beans (unmashed). It just saves so much time since I don't have a large food processor any more and I really can't tell any difference in the taste and I'm all about the easy time saving shortcuts. Try this one. . . you won't be sorry!
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2 users found this review helpful

Chocolate Bar Fondue

Reviewed: Apr. 25, 2010
couldn't be easier- rich and delicious ending to a meal.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 25, 2010
Love this one! The sauce is flavorful and the chicken tender. I don't particularly like mushrooms, but everything else about this is wonderful. A good chicken recipe to add to the rotation!
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1 user found this review helpful

Quinoa and Black Beans

Reviewed: Apr. 25, 2010
Nothing about this I don't like. Delicious hot or cold, in a burrito or as a side dish. Everyone who has had it wants the recipe, including those who have never eaten quinoa and don't know what it is. I have found that in recipes like this one, I prefer cooking the quinoa in a rice cooker and then adding it to the other ingrediants. The only other change I made was that I used one can of black beans and one of black eyed peas because that's what I had on hand.
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4 users found this review helpful

Curried Coconut Chicken

Reviewed: Apr. 25, 2010
Not much I can add to the raves here. I used light coconut milk and the taste was awesome; restaurant quality for sure. I had no trouble with it thickening up at all cooking it uncovered for 40-50 minutes. Flavorful, fragrant, sauce, tender chicken, just a wonderful combonation of tastes. I served over jasmine rice that had been cooked in chicken broth and white wine and the was as good as a similar dish in one of the best Indian restaurants I've eaten. I did end up adding more curry (can't say how much, just added a little and tasted and repeated until it was the way I wanted it) after tasting the sauce with the tines of a fork about 20 minutes into cooking it. I did as Stephanie suggested and cooked the curry and oil for more like 10 minutes to release all of the flavor and I used diced onion instead of slices. My 3 year old loved it as well. Beautiful dish as well! Thanks for sharing Roma!
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Chocolate Chip Cheese Ball

Reviewed: Jan. 1, 2010
really simple, really good. A crowd pleaser. What more to say?
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1 user found this review helpful

Hamburger Vegetable Soup

Reviewed: Oct. 25, 2009
Really quite good. I second everyone who said they were apprehensive about all of the onion because I was. After I had already done so, I realized I had added the two larger onion soup packs and worried. But no worries -- NOT too onion-ly. I did brown the chopped onion because my husband HATES to find crunchy onion in anything. Other than that, the only change was that I added about a cup on quinoa to the soup to up the nutritional value. It was really good, my kids liked it too. I did find that after stored in the frige the broth got soaked up and the soup became more stewish, but still good. My husband added some hot sauce to his, but I found it hearty and flavorful. Great way to get the veggies in everyone!
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Slow Cooker Creamy Potato Soup

Reviewed: Aug. 21, 2009
Pretty good potato soup and very easy. It made quite a bit and since I'm the only person who eats potato soup at my house, too much for me. Wonder if it can be frozen?
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2 users found this review helpful

Fruit Dip VI

Reviewed: Mar. 11, 2009
Good dip. I liked that it didn't have marshmallow in it as another reviewer said. I made it in advance for a party and put it in the frig. I should have taken it out sooner so that it had time to soften beforehand.
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3 users found this review helpful

Parmesan Fondue

Reviewed: Mar. 11, 2009
This tasted really good. I didn't have garlic salt, so I added minced garlic to taste and I mistakenly bought shredded parmesan. That's probably why it didn't look really smooth. Will make again. My picky 8 year old loved it.
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Baked French Fries I

Reviewed: Mar. 11, 2009
I really liked these. Who knew how easy it was to make these? The best part of this recipe is that you can adjust the seasoning to your taste or menu. The second time I made this, I added a drop of sesame oil to the oil mix (since I was serving this with Asian food) and used Jane's Crazy Mixed up Salt. This is a very flexible recipe and can be referred to for the techinque
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Raspberry Walnut Baked Brie

Reviewed: Mar. 11, 2009
I made this last night for wine club and it was gone in 10 minutes, despite the fact that I doubled this recipe! I also made the parmesean fondue from this site and while I thought that was awesome when I made it, once I took a bite of this, the winner was clear. I did use pecans since that is what I had on hand, but otherwise followed the recipe exactly (other than baking longer to get brown, since I had a larger quantity). The texture was awesome, the raspberry and nuts added a really interesting taste combination. The three flavors worked well . . . the brie didn't overpower the other two flavors as it sometimes can. I did use homemade raspberry jam which can also overpower other flavors since it is so fresh tasting. I served these with sliced baguettes and crackers and I think it went well with both, although most people seemed to prefer the crackers. I plan on making this again in days. This one's a WINNER!
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2 users found this review helpful

Rich Chocolate Frosting

Reviewed: Dec. 10, 2008
Very cocoa-ey, easy and delish! Perfect in a layered chocolate cake for a chocoholic. Love it!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 27, 2008
Before starting comments on this recipe, I wanted to say one thing I liked the best about it is that I believe that this could be modified to do all kinds of two layer cheesecakes. Basically, since you are using the same filling for the top and bottom layers, instead of adding pumpkin to the top layer batch, I plan on trying out different variations: chocolate, lemon, mocha, the list is endless. I don't see any reason why this couldn't become a wide variety of two layer cheese pies! NOW, THE REVIEW: After trying another 2 layer recipe from this site last year, I followed the high ratings and chose this one. It was very good and flavorful. I did follow the suggestions and used pumpkin pie filling to save on spices. The layers had a nicely defined separation- there were two very clear layers. The filling was creamy and smooth but not overly dense or dry as some cheesecakes can be. Be sure, as with all cheesecakes, to take it out while the middle is still wiggly- it will set considerably after cooling and refrigerating. Cooking on this low heat and watching the time carefully so as to not overcook is KEY. Be sure you have the BIG pie crust as it totally filled up my large pie pan -- to the rim! If you use 8" pie pan, you will not be able to get it all in.
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Asian Lettuce Wraps

Reviewed: Oct. 4, 2008
All I can say is WOW! These are just as good as the ones I love at PF Changs. I had a few changes only because the store did not stock a few of the items or was out. I can only imagine how out-of-this-world great this will be with everything in it. Cooking hint: while the meat is cooking, get the garlic, ginger, soy sauce, hoisin sauce, vinegar and chili in a mixing bowl and ready to add to the onion mixture at the right time since it is a lot to add to a hot pan quickly. Changes: I used ground turkey as it was 9 pm when I shopped and the store was out of ground beef. I omitted the pickled ginger and rice wine vinegar since the store did not stock these. I did add ground ginger to taste since I love ginger and didn't want to miss that flavor. I omitted the chile pepper sauce since I don't like spicy. Even with all of these omimssions, the flavor from the meat mixture was amazing. My husband, when I passed a tasting spoon to him, said that he almost didn't want to swallow it because he wanted to savor the intense and complex flavor of it. I will absolutely make this again and again and will head out to a more diverse market to get all of the missing pieces.
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Ravioli with Cherry Tomatoes and Cheese

Reviewed: Jun. 8, 2008
I really liked this as a base recipe to tweak so I gave it 4 stars for versatility. This recipe is flexible to adapt to what you have on hand in the kitchen or what you want to throw in. Here's what I did: I used a jar of diced tomatoes, a handful of Mexican blend cheese, dried basil, and a handful of cooked and crumbled bulk sausage (Neeses). I didn't have parsley and omitted the salt and pepper at the front so I could season to taste. The first bite was good, but we both agreed that it needed just a little something to make it really, really good. We both added a touch of fresh ground pepper and a shake of dried and grated parmesan & romano cheese. This was all it needed and my husband declared this to go on heavy rotation as a quick dinner. This is quick, has a summertime fresh flavor and is highly adaptable. I think the diced tomatoes are better than the halved cherry tomatoes as it distributes the tomato flavor more evenly with each bite. I will probably plan to cook this next time and get fresh basil, tomatoes and mozarella cheese. I might look for fresh cheeze ravioli, but the frozen was very good.
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15 users found this review helpful

Chicken and Cheese Crescents

Reviewed: Jan. 7, 2008
I just don't get the 5 star ratings. I made this exactly as described and I did not care for the recpe. The bread was nice and brown, not too soggy, lots of sauce, chunks of chicken etc. and with all of this it still managed to be very bland. My husband immediately got up to get seasoning to add. My kids wouldn't touch it, not even my 18 month old who loves everything (I mean, she ate an entire bunch of chopped chives last week, for pete's sake). I would have thrown out the leftovers (and there were plenty) but my husband said he'd take them for lunch. It wasn't awful, just bland, and for the amount of fat and calories here, I wasn't going to eat bland AND fatty food. Needless to say, I won't try again.
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13 users found this review helpful

White Bean 'n' Ham Soup

Reviewed: Dec. 31, 2007
Very nice! My favorite leftover ham soup on this site is the Delicious Ham and Potato Soup, but this one is great too and lower in fat!
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3 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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