KLEVEAR Recipe Reviews (Pg. 1) - Allrecipes.com (18816527)

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Soft Dinner Rolls

Reviewed: Nov. 29, 2014
I've made two batches of rolls and another time used it to make two loaves of bread. I only used 3 cups of bread flour and the dough was perfect each time. All were fantastic and got rave reviews. When I made rolls I made 20 rolls from each batch. Snipping the tops of the rolls with either stripes or an "X" with kitchen shears (as suggested by another reviewer) gave the rolls a professional look. I brushed the tops of the rolls with a light egg wash instead of butter but used butter on the tops of the loaves of bread. Both ways turned out great. This is my new standard bread recipe. Thanks for sharing, Beth.
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Sausage Stuffed Mushrooms II

Reviewed: Aug. 24, 2013
This deserves a five on simplicity alone. The most recent time I made these was for our anniversary dinner which we celebrated with our 20 and 23 year old kids (one of whom doesn't like mushrooms). I used about 3/4 lb of Jimmy Dean sage sausage with about 6 oz softened cream cheese. I filled 12 good sized mushrooms - probably 1 1/2 to 2 inches across. I added a few shakes of green Tabasco (though sometimes I use cayenne). Everyone loved them. My hint to others: slice a slim slice from the bottom so the mushrooms rest flat and spray them with Pam. Turn them over and fill. Top with panko and spray again. Bake for 20 minutes at 400 degrees. Can finish under the broiler if they haven't browned but I've never needed to do that. I hope your family and guests like them as much as mine. Hint #2: use a potato masher to get small, fine crumbles of sausage (essential to easy filling). If pre-cooked sausage crumbles are available, this recipe is even simpler. Thanks, Sam, for the recipe.
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Linguine with Clam Sauce

Reviewed: Sep. 3, 2012
This got a big thumbs up from DH and 19 yr old son. I liked how easy it was to make (I am allergic to seafood so I didn't eat the finished product). I agree with others about adding more garlic (I used a heaping tspn for 4 servings). I also cut back on the oil. For 4 servings, I used 1/4 cup butter and simmered the garlic for a few minutes. Then added 1/4 cup EVOO, 1/4 cup pasta water, 1/4 tspn red pepper flakes, and 1 can of minced clams and their juices. Brought it a boil. Dished it up atop the pasta and topped with the chopped herbs. I was afraid it was too saucy but hubby said if it was thicker his bread wouldn't sop up the juices as well. Next time I might add 1-2 tspn flour to the butter/garlic mixture and let that cook before adding the other ingredients. I'll probably also sub dry white wine for the pasta water so I can prepare the sauce while the pasta is cooking. This is soooo easy to make that it will go into my list of "go to" weeknight recipes. If using dried herbs all the ingredients are typically on hand. Terrific recipe, Dorothy. Thanks for sharing. PS - For other who don't/can't eat seafood, prepare the recipe up to the adding the clams part. Divide the sauce in half and add 1 can of clams to one half. Add 1/2 cup dry white wine and 1 tspn Better than Bullion (chicken flavor) to the other half. Heat both through and serve as described.
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Glenda's Mandarin Orange Salad

Reviewed: Jun. 21, 2012
Recipe received 5 stars from 19-year old son and hubby (and me). This makes for a pleasant break from the usual lettuce, tomato, and cucumber green salad. I did increase the mustard and used about 1/3 the amount of sugar called for and it was still plenty sweet. Also slivered some red onion into the salad instead of using them in the dressing. We loved the taste combination of ingredients and the color was terrific. Worked well with both grilled chicken and steak. Rounded out both meals with brown and serve sourdough bread. I think it would work to also add some feta cheese if you wanted a heartier salad. Thanks, Sarah, for sharing Glenda's recipe. It is terrific!
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To Die For Fettuccine Alfredo

Reviewed: Sep. 10, 2011
This deserves a 5 on simplicity alone. The pasta took 12 minutes cook and the sauce was done in half that time. Another benefit is that few ingredients are needed. I agree that the recipe makes the right amount of sauce for about half the amount of pasta. I made 2 side dish servings (still pretty large) with 3 oz pasta, 2 tbsp butter, 1/4 cup half and half, 1/4 tspn garlic powder, 1/4 tspn cracked black pepper, and 3 tbsp romano/parm cheese blend. Since the sauce was done early, I needed to add a little more half and half at the end to make it nice and creamy again. I appreciated the tip about tossing the cheese with a little cornstarch. It worked like a charm to pull the sauce together. Thanks, Erinmarie, for such a quick, easy, tasty recipe.
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White and Wild Rice Pilaf

Reviewed: Jun. 26, 2011
Both DH and 18-year old son really liked this. They said it might not have been as good on its own but it paired really well the Easy Garlic Broiled Chicken (from this site) and made the meal terrific. Modifications: used 1 tbsn butter instead of olive oil. Added 2 finely chopped mushrooms. Added 1 tspn better than boullion (chicken) to low sodium no fat chicken broth. I sauted the vegies until the shrooms reduced (maybe 10 min) then added half of the liquid and the wild rice. Let simmer for 30 minutes. Then added remaining liquid and white rice and let simmer for another 20 minutes. I probably let it simmer without the lid for about 5 minutes at the end. Stirred in about 4 tbsn toasted slivered almonds before serving.
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Easy Garlic Broiled Chicken

Reviewed: Jun. 26, 2011
Chicken tasted fine. Was a lot of working chopping all that garlic. I did replace some of the butter with peanut oil. Following the suggestions of others, I baked at 375 for 30 minutes in the foil lined (several layers) broiler pan bottom. Then transferred the chicken pieces to the broiler pan top and poured the accumulated into a bowl (removed one of the layers of foil). Put the broiler pan into the broiler pan bottom and spooned about half of the sauce onto the chicken pieces. Broiled for 5 minutes. Turned over, spooned on the rest of sauce and broiled for another 5 minutes. Looked beautiful and no smoke. I increased the meat (but no the sauce). Had what felt about the right amount for 8 thighs and 4 small breasts. Removed the rest of the foil and had no pan to clean! DH and 18-yr old son liked the recipe and said they thought that the pairing of the chicken with the White and Wild Rice Pilaf (found on this site) was what the whole meal so good. DH took the leftover chicken for lunches.
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Dad's Hamburger Gravy

Reviewed: Jun. 23, 2011
I quite enjoyed this. I think think the key to the tasty flavor is the spices. This recipe has it right. In an effort to reduce the calories, I replaced half of the ground beef with chopped mushrooms. I added a little extra onion, too. The first time I made this I followed other reviewers advice and substituted sour cream for a bit of the milk. I did not like that as much as I liked it with all milk. I also used Better Than Bouillon beef instead of chicken granules.
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Croque-Monsieur

Reviewed: May 18, 2011
While I give it a "yum" this is far more like a monte christo (egg coated like french toast) than a croque monsieur (grilled). Check both recipes to see which it is you are in the mood for. My preference is too avoid the sprinkled sugar and jam traditional with monte christos. Love the cheese sauce on the traditional croque monsieur and madame.
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Cheese Soup IV

Reviewed: May 17, 2011
I thought this was quite tasty. I did things a bit differently because of what was available at the store and I only made two servings. I'd suggest if making single servings the following proportions: 1 slice thick cut deli bacon (cook for two minutes in microwave then cut into pieces and add to soup pan). Finely chop 1/2 celery stalk and 1/4 small yellow onion. Add to pan with bacon and cook for a few minutes. Add 1 cup water and 4-5 oz diced potato (I used Yukon gold). Bring to a boil and then simmer 10 minutes. Using a fork smoosh most of the potato pieces. Add 1/2 tspn Better than Boullion, 4 turns of a pepper grinder, 1/4-1/3 can of cream of chicken soup with herbs and whisk until smooth. Add 3-4 oz processed cheddar cheese (I like velveeta but cheddar was on sale). Stir until melted. Serve immediately. Was very tasty with bread for dipping. Be sure you use processed cheese as it will melt better.
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Chicken and Bacon Shish Kabobs

Reviewed: Apr. 28, 2011
Awesome meal idea. Not sure if marinating the meat is worth it since the bacon brings so much flavor to the chicken. But I love kabobs and this recipe got me to make them for dinner. Like the picture, I added red bell pepper and onion. Highly recommend you use fresh pineapple. Made a great protein and veg meal. Thanks for sharing!
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Double-Chocolate Mousse

Reviewed: Mar. 27, 2011
It was very tasty but it tasted like pudding mixed with cool whip. I think if you want the real mouth feel of a mousse (which this recipe says it is) you'll need to go to a recipe that calls for eggs and traditional heavy cream that you whip yourself. However, this is a terrific shortcut. Great for kids or large groups.
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Chicken In Basil Cream

Reviewed: Mar. 8, 2011
I was very excited to find a recipe that featured pimentos and I liked the sauce. It looked very elegant. Would probably add some sour cream or flour to thicken it a little bit next time. Next time, I think I will just bake the chicken and cut out the calories that come from the breading and frying. Also suggest seasoning the chicken with salt and pepper. I also thought that, as written, it made plenty of sauce.
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Fried Chicken Tenders

Reviewed: Feb. 23, 2011
The sauce was fantastic! Reminded me of Sizzler Malibu Chicken sauce but more flavorful (I used light mayo and it was still good). Since I was making for a fewer servings I used 1 tbsp each mayo and sour cream. Added about 1 tspn each of horseradish and yellow mustard. Then stirred in a generous splash of worcestershire. I sliced up a chicken breast instead of buying tenders which worked fine. Put flour in plastic bag for shaking and then coated in buttermilk followed by bread crumbs. I added Tabasco to the buttermilk and some ground pepper to already seasoned bread crumbs. Let them rest for a few minutes before pan frying in 1/2" of peanut oil. I'd never used peanut oil before but the breading was pleasantly crispy and the meat very juicy. Only cooked for a couple of minutes. Will make again. It was very easy. Thanks for sharing your recipe!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 6, 2011
I used 1/4 of the stuffing mix to stuff 5 large mushroom and still threw some of it away. So feel free to plan more than 12 mushroom - maybe twice that. I didn't have any cayenne pepper so I subbed a few drops Tabasco sauce. My palate is boring so I thought the pepper sauce was overwhelming. Next time will try with green tabasco. After drying the mushrooms well, I spayed the bottoms of the mushrooms with Pam. I topped the mushrooms with a mix made 50/50 of bread crumbs and parm cheese. I also spritzed the tops with Pam. Baked for 10 min and broiled for 5. Watch to ensure the tops don't get too dark. ty for sharing your recipes.
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Cocktail Meatballs

Reviewed: Nov. 23, 2010
I really enjoyed the sauce. I probably would have liked a little more mustard flavor (I estimated the percent of the can of cranberry and I might have put in too much which diluted the mustardy flavor of the chili sauce - I'll be more careful next time). When tasting the meatballs, I thought they seemed a bit on the bland side but thought that was probably so the flavor of the meatball wouldn't over shadow the flavor of the sauce. If I were to do this again, I think I will add a little brown mustard or salt to the meatballs (worcestershire seems like it might overpower the delicate flavor of the sauce) and probably skip the brown sugar and lemon juice. Overall, a terrific holiday recipe. I will make it again. Thanks for sharing!
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Marinated Baked Pork Chops

Reviewed: Sep. 13, 2010
Very simple to make. The sauce had a nice flavor. I already had the sauce ingredients on hand (which was a bonus!). I used the leaner pork loin chops which might have been a mistake. Perhaps you could substitute them if you cut the cooking time in half.
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Roast Beef Sandwich Roll

Reviewed: Aug. 24, 2010
This was amazingly simple to put together, few ingredients, and tasted good. I used refrigerated pizza dough (already opens up into a rectangle you just smoosh it a bit more with your hands to thin it. I liked chopping my onion and red pepper into a glass measuring cup, adding fresh garlic, italian herbs, and a little olive oil. Stirred it up and cooked for 90 seconds. Easy peasy. Used sliced american cheese instead of shredded cheddar. I'm sure either would be fine (and thought pepper jack was a good idea that someone else had). Used the milk wash because I didn't have any eggs. While it was cooking, I mixed equal parts of light mayo, fat free sour cream, whole grain dijon mustard, and creamy horseradish to use as a dip. All in all, a simple tasty meal.
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Muffuletta

Reviewed: Jun. 22, 2010
Tasty! For the olive mix I added some roasted red peppers. Probably not necessary because it really toned down the yummy olive flavor. I would suggest no adding the olive oil in step 1 since the olives have plenty of juice (this will keep your bread a bit drier). All in all a tasty filling sandwich that you can make the night before and just grab it for lunch when you leave the house.
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Unbelievable Chicken

Reviewed: May 27, 2009
This was terrific! I doubled the marinade for 12 bone-in thighs (I took the skin off). Hy husband categorized the chicken as "tangy." Served with plain rice and frozen corn. Grilled the chicken for 10 minutes on high and then turned the chicken over and turned the temp down to medium for another 10 minutes. It came out perfectly. In the future, when doubling, I will probably use 1/3 cp vinegar and 2/3 cup brown sugar. I mixed all ingredients in a ziploc bag and massaged until the ingredients were mixed then added the chicken. I marinated for 2 days. I'm not sure how necessary the lemon and lime are to the flavor - it had a terrific sweet hot mustard flavor. Will make this again. TY for sharing such a great recipe.
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