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

cook's profile

KLEVEAR

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

Prime Rib - It's Easier Than You Think

Reviewed: Dec. 26, 2012
Hello - thanks for looking at my recipe. Not sure why the temp got changed when they edited this but you should cook to 140 for medium. We pull it out at 135.
Was this review helpful? [ YES ]
11 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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!
Was this review helpful? [ YES ]
3 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Passover Celebration
Passover Celebration

Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.

Easter Lamb, Ham, and More
Easter Lamb, Ham, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States