Kestrel Recipe Reviews (Pg. 1) - (188795599)

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Weekday Pot Roast and Vegetables

Reviewed: Mar. 13, 2013
This is a very good, basic pot roast. I like using round as stated in this recipe instead of chuck as chuck is super fatty. Great but greasy. Plus, round is $13/4# at Costco. Cheap! *****I would like to add that if you change the recipe - by NOT browning the meat (critical!) or adding other mixes like soup or broth - do NOT rate the recipe poorly. YOU HAVE WRITTEN A NEW RECIPE. You made something you didn't like - don't blame the original poster! I can't tell you how many times there will be a recipe with a bunch of 5 stars and then one with 2. Almost always, they will sub chicken for pork, garlic for basil, potatoes for onions and cook it in a crock pot the wonder why they didn't like it. This might be someone's family recipe and is glorious. It doesn't deserve a poor review because you cooked something else. Whew. End of rant. :)
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Awesome and Easy Creamy Corn Casserole

Reviewed: May 26, 2013
The first time I made this was for my son's Cub Scout Blue and Gold Banquet. I'm making it for his high school graduation now. :) In that time, I have made this DOZENS of times: every holiday, every pot luck, every month just cause. I love it. Love it. LOVE IT. I make mine with a tablespoon of sugar just to be a little sweet. I've always used my 13x9 and baked at 350 for 30 minutes. This makes a semi-soft (while hot) 3/4" slice. I think it is supposed to be served via scoop method, out of a deep dish container but this is easier and more readily measured to make sure all slices are equal. To reheat, I just pat my wet hands on top of the slice, wrap it in Saran wrap and microwave for 2 minutes. I call that "lunch." I told you I loved this stuff! We call it Corn Thing because it isn't really a pudding and it isn't really a bread. It's wonderful. Thanks for all the years of happy eating. I imagine I'll be making this at his wedding someday. :)
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Eric's Best New York Style Cheesecake

Reviewed: Dec. 9, 2013
What a TERRIBLE cheesecake this was for me! There was too much batter even though I used the right pan, it took way longer to cook and browned on top because of this. I reduced the temp but it was so slow baking that I couldn't wait another hour and a half. Even though I baked it forever, the slices were so loose that the just barely held together during serving. It didn't matter, though. The cake turned out grainy and had a very unpleasant mouth feel. I had added some lemon zest and an extra splash of bourbon vanilla extract which was good because this basically just tasted like sweetened cream cheese. I'm glad I avoided the amaretto not only because I don't like it but because my recipe was just a bit watery anyway. There was no depth or luxurious cheesecake experience that you get when they are truly wonderful. My feeling is that ricotta and cream cheese produces a more nuanced dessert, less one-note. The zest and vanilla (especially the bourbon kind, I've found) and maybe even a few slides across a rasp of a nutmeg would help cut the cream cheese. Wish I had better results like the rest of these reviewers but this experienced cook calls this recipe a definite fail. :(
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All American Roast Beef

Reviewed: Dec. 16, 2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating up too much too quickly - I literally roasted a 2.5lb eye round from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove it from the oven at 120 and both times it was still way too far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will not rise much more as it sits on the counter BUT you also want it to sit long enough to redistribute the juices. Also, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a fairly large quantity compared to what is suggested. My
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 31, 2013
My family loved them. I don't eat mushrooms (the smell is off-putting to me) so I made this for them. Instead of Parm I added a 1/4c of creamy Swiss. They seemed a bit slimy to me but apparently were not perceived that way to others. Still, I dusted them with some breadcrumbs to give it a little more finished look. Thanks!
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Baked Denver Omelet

Reviewed: Feb. 26, 2014
This was actually very good and I'm normally not a frittata lover. I diced up an onion, half a green pepper, a couple of baby carrots and a celery stalk for variety then threw in 3 asparagus spears that I had steamed. I used 2 garlic cloves because I have so many on hand right now. Basically, I added a bunch of veggies, sautéed them and then did the egg, cheese and milk pour-over. I had thrown in some leftover ham and a couple of slices of diced bacon. My sides were some cornbread and sliced fruit. You could easily serve this with a salad for dinner, too. It wasn't too eggy, which I tend to not like because of the texture. Like bread pudding. This was a great use of leftovers, endlessly adaptable. I sautéed it in my cast iron pan and then baked it all off in the over still in the same pan.
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