kerryokie Recipe Reviews (Pg. 1) - Allrecipes.com (188995604)

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Tofu and Veggies in Peanut Sauce

Reviewed: Mar. 3, 2015
I made this exactly as written except for the cayenne which I did not have on hand. I substituted sambal olleek in it's place. I did crisp up the drained and pressed tofu first and then added it back in at the end. I love peanut butter but it seemed to me that the proportions were off. It felt like the sauce was too peanutty and too thick. I used a natural peanut butter. The sauce felt heavy and rather than coat the tofu and veggies I felt like it drowned them. I ate it but I haven't even decided whether I'll use the leftovers. I don't think I'll make this again
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Roasted Apples and Brussels Sprouts

Reviewed: Feb. 18, 2015
I have used this recipe as a side dish and loved it. It is also delicious as a vegan main dish by adding chickpeas and serving on a bed of quinoa for more protein. (the red quinoa makes a nice color contrast) I also add a few chopped walnuts for extra crunch.
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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Reviewed: Feb. 17, 2015
This is delicious. I doubled it and it gave me 3 meals. I used a baby kale/baby spinach blend and it was really good. I cooked the quinoa (I chose the red quinoa) in the rice cooker with vegetable broth (far and away the best way to cook quinoa. Use the white rice setting) Because I was storing it for 3 meals I chopped the avocado and tossed with the dressing right before serving. Delicious. I've thought of adding some chickpeas for a little more substance but haven't tried that
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Sweet Potato and Black Bean Chili

Reviewed: Feb. 17, 2015
I just recently went vegan and this Chilli beats anything I ever made with meat. I'm a single person so I half the recipe and this gives me two hearty servings or 3 moderate ones. I wouldn't change a thing. The ancho chili powder can be found online at spice barn and I've noticed target has it in their market pantry brand. It's worth it to source both the ancho and chipotle. Makes all the difference. One of my absolute favorite recipes from this site. This is on my menu rotation at least twice a month
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Apple-Stuffed Acorn Squash

Reviewed: Jan. 14, 2015
As written I'd give this 4 1/2 but that option isn't available and I don't think it's quite worth 5. The first time I made this I didn't change a thing but I didn't like the cheese on it. Normally, I love cheese on just about everything but it didn't fit with this recipe at all. The second time I subbed the raisins with dried cranberries, addex a little sea salt and omitted the cheese. Absolutely delicious. Perfect
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Vegan Red Lentil Soup

Reviewed: Dec. 15, 2014
For the most part, this is a great recipe. I made no changes initially but was forced to during the cooking. I made it as written but found that it needed more liquid to be added and I used the other half can of coconut milk. The curry powder i used is a red curry powder made by mccormicks. I didn't have any fenugreek so I added a tsp of Greek seasoning instead. I cut my squash fairly small. About 3/4 inch cubes and I had to cook it15minuts longer than the recipe called for. I also felt like needed a bit more of something so I added two tsp of "better than bullion" vegetable base. The vegetable broth really made the dish. I like my lentil soups to have a little lemon so I added a tbsp of lemon juice. Overall this was really good. Thick and filling. Great for my winter meatless Mondays. I will make this again. Be aware if you like your lentils to still be whole, this long simmer turns them into mush. Personally I like this but if you don't you should maybe partially cook the squash for 15 minutes or so before adding the lentils
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Grilled Steak Salad with Asian Dressing

Reviewed: Jul. 16, 2014
I don't eat red meat so I used chicken breast. Delicious. Following advice of others I cut the sugar in half
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Grilled Citrus Tuna

Reviewed: Mar. 10, 2014
This is really good. As written, I felt that the amount of olive oil was excessive and I felt that it could have used some lemon or lime juice for balance. I have a tiny kitchen and I juice daily so I made use of my juicer for a few changes. I used a blood orange and a Meyer lemon ,half the olive oil and one teaspoon of soy sauce for the marinade. I wanted some rice and broccoli with this so I used my rice cooker for the rice and steamed the broccoli and tuna in the steamer basket To keep the flavor I put the tuna in a small plate with some of the marinade that I had boiled down a bit to thicken. I topped each tuna steak with two tbsp of thickened marinade. The steamer kept everything moist and delicious. I don't like my fish or meat undercooked so I steamed for about 10 minutes and they were cooked through and flaked easily. Sorry I hate it when cooks rate a recipe after they have changed so much of it.
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Easy Slow Cooker Ham

Reviewed: Dec. 16, 2013
Too sweet for my taste. Very tender though.
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Cheeseburger Soup III

Reviewed: Dec. 6, 2013
As written I would never eat it so I'm reviewing it based on that. Processed cheese just does not go into my body. It's nothing but chemical laden orange goop. I use shredded sharp cheddar instead and substitute a can of chopped mild green chillies in place of the jalapeño which makes it more kid friendly. I top each serving with more shredded cheese and a dollop of sour cream
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Make-Ahead Moroccan Lamb Stew

Reviewed: Dec. 5, 2013
This is good as far as the tlavorings go although I would add a teaspoon or two of Harrisa (can be found in most Middle Eastern stores) and prefer my lamb in chunks rather than ground. Otherwise a really nic, tasty stew for a winter warmer.
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Scottish Shortbread II

Reviewed: Dec. 2, 2013
Very good. I grew up in Scotland and have eaten a lot of shortbread. I like to use Kerrygold butter which is an Irish butter. It can be found here in the US. In Scotland we use "caster sugar" which is a finer sugar than the regular kind. I found some "superfine" sugar here which seems to be the same. This requires just the right amount of baking time, so know the idiosyncrasies of your oven and work with them
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Cheeseburger Soup I

Reviewed: Nov. 13, 2013
I have already reviewed this soup as written but I have found that by adding some more veggies and meat and using a slow cooker I can make an exceptionally cheap, easy, nutritious meal that requires little of my time and is a good way to sneak veggies into my grandkids although it probably can no longer be called "cheeseburger soup" by the time ive made my modifications, I hope some others will find my additions useful to them. I start by sautéing one bag of frozen bell pepper/onion mix in a little oil until soft. I then add 1lb of lean ground beef and brown that. I pop it into a slow cooker with some diced potatoes and carrots, a can of chopped green chillies, a can of diced tomatoes and 2 cups of beef broth and cook on low for 6-8 hours. I add shredded 2% reduced fat sharp cheddar and cook on high for about 15 minutes to melt. I notice that many are using velveeta but for myself anything that is called "cheese food" is so altered it is just a chemical laden glop in the mix. That's just my opinion. For thickening I like to mash a few of the potatoes in the soup. After putting each serving in the bowl I top with a little more shredded cheese and a dollop of light sour cream. As a distance runner, this provides me with excellent nutrition that is easy on my wallet and my time.
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Mexican Style Shredded Pork

Reviewed: Oct. 31, 2013
I made this exactly as written other than adding half a large onion. I try to eat 85% Paleo so I didn't use rice or tortillas. Instead I served it as a kind of stew and had some refried beans as a side dish. Absolutely delicious and definitely will make again.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Oct. 24, 2013
I don't like dill so I substituted a mix of basil and rosemary. I used just two chicken breasts and had the perfect amount of sauce. I will make this one often
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Tipperary Biscuits

Reviewed: Oct. 22, 2013
These are pretty authentic to the ones I have eaten in tearooms in Scotland. Don't need to make any changes to this recipe
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Caramel Shortbread

Reviewed: Oct. 22, 2013
I grew up in Scotland where this is a staple in just about every small store, large stores, coffee shops, gas stations, really pretty much everywhere. This is very authentic. You have to refrigerate a little before cutting it into squares. Use cadbury's milk chocolate as the Scots do
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Forfar Bridies

Reviewed: Oct. 22, 2013
I grew up in Scotland and in my part of the country we had carrots and peas as part of the filling. Other than that these are perfect. Please use the lamb and not beef if you want the authentic product.
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Authentic Cincinnati Chili

Reviewed: Oct. 22, 2013
I love Cincinnati chilli. Ive tried several recipes for this but this one is by far my favorite I'm from the UK so I had no experience with this type of chilli, but this also meant I had no preconceptions of how it should taste. I love Greek and Lebanese food and this has similar flavour to dishes from that part of the world. When i lived in DC, our circle of friends were from all across the US snd from many countries of the world We frequently had potlucks and had people bring in an authentic recipe from their part of the world. Our Indianapolis friend brought Cincinnati chilli. She gave me the recipe and I lost it. After I moved away from DC I also lost touch with her, so I have spent some time trying to find a recipe that compared to hers and this is the closest one I've found. Those expecting texas style chilli are going to be disappointed since this is very different I did not make any changes to this other than that I used lean beef and didn't see the need to remove the fat. Rather than spend 3 hours simmering this on the stovetop, I cooked it in my crockpot for 5 hours on low and it came out great. It tastes even better the next day and can easily be frozen. I am a single person so I make half the recipe and then halve the results of that One half of this I use for two meals and one half I freeze for two future meals. This is a very economical dish with lots of flavor.
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Cocoa Cherry Pork

Reviewed: Sep. 13, 2013
I thought the pork itself was very good but not so crazy about the sauce as written. I m glad I tasted the sauce before I poured it over the pork. I made the sauce again substituting reisling wine for the vinegar. The sweetness of the sauce made with the wine and just a little rubbed sage was so much better than the tart vinegar
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