kitchen.shy Recipe Reviews (Pg. 1) - Allrecipes.com (188705253)

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Roasted Brussels Sprouts

Reviewed: Feb. 25, 2014
Just had this tonight. Normally, I just heat frozen Brussels sprouts in the microwave for a quick side of veg. But we were already having leftovers so I decided to make this. Still used the frozen sprouts (1 lb.), thawed them slightly in the microwave for 3 minutes, sliced them in half, placed them on a baking sheet with a liberal glug of olive oil, salt and pepper, mixed it well with my hands and then placed them all flat side down. Roasted them for 40 minutes, turning about halfway through. They got deeply caramelized, dark brown with some blackening and a very crispy outside with a tender inside, sweet and very moist - almost a creamy texture. The flavor was rich with an unctuous mouth-feel. The interest was in the texture ~ both crispy and soft at once. Followed the recipe almost exactly, except for the prep. No need to add anything else but what the recipe calls for. For those who don't like things "well-done", lessen the roasting time or lower the temp. But done as instructed, these were just so delicious! My roommate didn't realize they were Brussels sprouts ~ thought they were potatoes at first. He told me to NEVER make them any other way ever again. Excellent recipe. Thank you!!
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Spinach and Artichoke Dip

Reviewed: Nov. 1, 2013
I used a tad more spinach and wished I hadn't. It came out a bit dry, but only due to user error. The flavor was pretty good. I also added two minced cloves of garlic, just because. But I could imagine it without it and it would've been great anyway. Next time I might try adding a shallot. But great recipe and everyone loved it! Will definitely keep it in a crock pot next time to keep it creamy and hot.....it got cold sitting out and became not quite as appetizing, I think, because there was still a lot left. But kept hot, it would've been totally gone. Thanks for the recipe!
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Margaritas

Reviewed: Nov. 1, 2013
So easy and delish! Easy way to bring the party! Be sure to crush the ice before blending if you have a cheap-o blender like I do, so you don't get huge chunks of ice. But the flavor was actually really great. Might try some agave nectar next time. Also, a squeeze of fresh lime juice really brightens it up and it's so much better than squeezing a million fresh limes for each drink! I've stocked up on a big quality bottle of the tequila I prefer, a big bottle of Cointreau and a few containers of brand name limeade concentrate, for the ease of it. I'm always on the front porch now that the weather's warm and it's always classy to be able to offer a cold drink. If you're not a margarita snob, definitely try this easy, yummy recipe!
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Slow Cooker Oats

Reviewed: Nov. 1, 2013
Followed the recipe using steel cut oats and it came out perfectly. Well, it was a tad dry for my taste, but we like to add milk anyway. I used 1 1/2 Granny Smith apples, cored and peeled. I also put in a pinch of salt. Some might like it sweeter or wetter or drier, so try it how it's written and then adjust to your liking and make it the way you prefer next time. Super easy, really yummy and my roommate loved it! Thanks for the recipe!
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Chinese Chicken Fried Rice II

Reviewed: Sep. 5, 2013
Delicious! My first successful attempt at this fairly easy dish. Use cold rice, definitely! I made two cups of rice in the microwave the night before & popped it in the fridge. After reading several reviews, I decided to use sesame oil ~ this is a MUST, imho. Along with sautéing the onions, I added two cloves of minced garlic and a sprinkling of powdered ginger. This is what created that yummy authentic Chinese food aroma ~ and flavor. I also used frozen peas & carrots and upped the egg to 3. Used about a 11/2 lbs of chicken breast I had mostly thawed and then sliced thin. This was quick, easy and tasted AMAZING ~ just like take-out! The only thing was that I went easy on the soy because we like to season to our individual taste at the table. This made a ton for the two of us....lots of leftovers and I read it freezes easy. I would also try to add a tablespoon of oyster sauce next time. Great recipe ~ I didn't follow it exactly, but thank you for giving me the basics. Will make this again and again!
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Aug. 11, 2013
My very first chicken tikka masala recipe and it came out AMAZING. I was bored with the same old chicken recipes and decided to try this. I'm still very much a novice in the kitchen but this recipe was well-written and easy for me to do. I'm also can't handle huge amounts of spice, but this was perfect. The flavors all blended together beautifully and even though the author said this wasn't haute cuisine, it tasted like it to me. Great recipe and one I will definitely make again. My mouth is actually watering as I write this. DELICIOUS!
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Fresh Southern Peach Cobbler

Reviewed: Aug. 11, 2013
Update: Made this a second time for my neighbors. I thought it came out a bit too sweet this time around, but apparently, it was well-received and didn't last too long at the neighbors house. So I would simply say, adjust sugar to your taste when making and if it comes out too sweet, add some whipped cream, ice cream, plain cream or mix it with some oatmeal in the morning for breakfast. Oh, and as far as blanching the peaches, I didn't bother and just used a veggie peeler both times I made this. And I also didn't bother boiling the water ~ why chill the butter only to add boiling water? All in all, this recipe is soooooo yummy and I'm definitely keeping it! Thank you!
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Sangria! Sangria!

Reviewed: Aug. 11, 2013
Brought it to a neighborhood block party and it got lots of compliments. Used an inexpensive bottle of rioja, apples, plums, peaches and raspberries, added an orange the day of to avoid any bitterness. I also tried an inexpensive bottle of blackberry brandy, since that was one of the flavors in the wine. I also used orange juice so I wouldn't have to go out and buy triple sec just for the recipe. Turned out really yummy and perfect with something fizzy - ginger ale or club soda. Make the night before and definitely taste test it to get the right amount of sweetness and tartness. Great recipe and will continue to use!
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White Sangria

Reviewed: Aug. 11, 2013
Made this for girls' nite and just myself and one other lady drank it - she definitely preferred it with the ginger ale. I followed the recipe and it was VERY strong and a tad too sweet. I used a sauvignon blanc, peach schnapps and ginger brandy. Used peaches, mangos and red raspberries. I also used super-fine sugar - definitely less than what was called for - and made it the night before. Boozy and maybe overly sweet drink, next time will ease up on the sugar and try club soda instead. But really good, pretty and easy.
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The Real Mojito

Reviewed: Jun. 1, 2013
DELICIOUS! Light, refreshing and a perfect blend of tart and sweet. After reading a considerable amount of reviews and the suggestions given in another review by the author, Brandy, I believe the key to getting this drink perfect is to be sure to use SUPERFINE SUGAR. I was going to try both simple syrup and the sugar to see which one worked best, but I decided at the store while picking up the mint leaves to check and see if they had the superfine sugar. They did and I bought it. This is definitely the key to adding the sugar easily. I used a mortar and pestle to muddle the ingredients and the superfine sugar just melted into the lime juice beautifully and completely with zero effort. The full dissolving of the sugar meant that it was going to mix into the drink evenly and give the proper amount of sweetness in every sip. I'll continue to use the superfine sugar because it's so easy and quick. I also splurged on a beautiful bottle of white rum called Oronoco and I believe that also made a big difference. My finished drink was smooth, perfectly sweet and tart and beautiful to look at. And I'm sure it's easy to overdo it - this cocktail went down way too easily!I used a swizzle stick and stirred it every now and then to keep mixing the flavors as I sipped it. I felt like I was on vacation. This is going to be my new special summer drink and I'm going to make another one this afternoon since it's so hot outside! Thank you, Brandy!
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Classic Lasagna

Reviewed: May 6, 2013
Delish! This is by far the best lasagna I've ever made.I wanted a more flavorful recipe than the one we had previously been using and tried this one. The one thing I always do when making lasagna is heavily season the ricotta with Italian seasoning and plenty of salt about an hour or so before assembly...this always seems to make such a difference in the taste and flavor of the overall dish. But the rest of the recipe I pretty much followed to a T. As the author suggested, I used spicy Italian sausage. I was crunched for time, though, and only baked this about an hour, but it still came out amazing! Made two pans and stocked the freezer with pre-cut pieces of this yummy dinner to have on hand. Thank you for this recipe!
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Homemade Chicken Soup

Reviewed: May 6, 2013
My poor roommate was sick with the flu and I decided to make this for him. I'm a beginner cook but this was soooo easy. I took the advice of other reviewers and discarded the soggy, tasteless veg at the end of the cooking time - I tried a bite of celery and it had no flavor left - and added some fresh veg then cooked for another 30 mins. I also added some chicken base. In the end, I think it could use more flavor, perhaps more herbs or something. Maybe more salt, but that's might just be my inexperience. In general, it was just super-easy to make, delicious and perfect for my roommate who loved it. I'll definitely make this again in the future. Thanks so much!
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Juicy Roasted Chicken

Reviewed: Mar. 3, 2013
My first roast chicken and it was delicious! Thank you. I did tweak it a bit but only because I was trying to use up what I already had on-hand. Butter instead of margarine, and threw in half an onion and a half of lemon. I seasoned with garlic salt and pepper and a dash of Herbes de Provence inside. The end product came out juicy, with a crispy skin on top and about 3/4 inch of liquid on the bottom - it made an awesome gravy. I put the chicken up on two onion slices as I'd read in a cpl reviews, but he slid off at some point. Definitely be sure to season to your taste preference and don't forget the onion powder (or garlic salt) on the inside! The house smelled delicious as this roasted. I had a chicken that was just over 4lbs and added an extra 35mins to the oven time- came out perfectly. I'm going to try this recipe as written next time. Thanks again!
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