For King and Prince Recipe Reviews (Pg. 2) - Allrecipes.com (18900534)

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Corn Tortillas

Reviewed: May 17, 2013
I don't particularly enjoy making tortillas - in a home where we make nearly everything from scratch, it's just one more cooking chore in the bag. However, good luck finding non-gmo corn tortillas, so I had to go with homemade, otherwise I just wasn't going to use corn tortillas. This was a little bland, I would definitely try salt next time. Made homemade taquitos with them right off the griddle, and every last one cracked, even while they were warm and covered with a towel. My proportions and cook method could've been off, as I'm only used to making flour tortillas at this point. However, for my purposes, I think in the future I'll just use the raw dough, put in my fillings, and pan fry in a little coconut oil instead.
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Strawberry Cobbler I

Reviewed: May 11, 2013
Fantastic! I filled my deep dish 9x13 with fresh picked berries (didn't measure but it was probable close to 8 c. or so), then made up the sauce using 1 c. lemon juice, a scant c. of sugar, and 2 T. arrowroot to thicken and mixed it with the berries right in the baking dish. Topped with my homemade whole wheat sourdough scones dough and baked as directed. With a dollop of home-churned vanilla bean ice cream, this dish made me the Susie Homemaker queen of the day!
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Gypsy Soup

Reviewed: May 8, 2013
Well, we all had mixed reactions to this one. I didn't use the same proportions because I had a LOT of chickpeas and the tail end of a butternut squash rather than sweet potatoes. Also decreased the broth to two cups because I like a hearty stew vs. a soup. Also didn't have tamari but did add a light splash of soy sauce. First bite reactions: sort of ho-hum for me. Not awful, but not great. The kids acted as though I was trying to shove death down their throats and finished their bowls amid many tears. This kind of surprised me, because as a general rule, they're great veggie eaters. Anyways, I served leftovers with toasted home made sourdough english muffins, and I must say, when these two were mixed, I was immediately thrown back to my college days, in which I spent a year traveling with a band of gypsies... oh wait, that never happened. But I think it should have, because really, it was THAT good. I felt sinful eating it at my kitchen table. Truly, it should only be eaten on a chilly night, outside, huddled around a fire and with an abundance of crusty bread (any variety should do) to dip into this wildly comforting, vegetable-laden bowl of warmth. If you really want to go nuts, toast a bit of cheese on top of the bread and then pretend like you didn't just eat four bowls.
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Sugar Snap Peas

Reviewed: May 8, 2013
I was sorry that I found this disappointing, as I had high hopes based on reviews. It simply wasn't anything spectacular and the kids didn't care for them at all, and they like veggies pretty much as well as anybody. Perhaps because I only had dried thyme? Probably won't make again.
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Bean Rarebit

Reviewed: Apr. 30, 2013
I really enjoyed this. I had to try it because it reminded me of a similar dish my mom used to make (well, it seemed similar to me). I grew up overseas, and our diet was pretty limited to our garden, what produce came down the trail on it's way to market, and a limited array of canned-type foods we ordered in from the "big city" once or twice a year. Among these "special" treats were canned, yes, canned hot dogs. Sort of Vienna sausage-esque, but bigger. Although I shudder to think of eating it now, hot dog gravy on toast was the pinnacle of childhood comfort food. Only difference was no cheese. There WAS no cheese out there! I'm happy to admit that this far surpassed hot dog gravy, and the fried egg on top really nailed it to the door. Thanks for this fun (but better!) throwback to my rural upbringing!
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Baja Grilled Chicken Wrap

Reviewed: Apr. 22, 2013
This was OK. The chili powder overwhelmed everything else, and that was sort of a deal breaker for me. Four stars because the kids loved it. Different ingredients, same grill method might make something spectacular.
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Springtime Spaghetti

Reviewed: Apr. 17, 2013
Really great! I added onions and red and yellow bell pepper. After the sauce was made (but before I added the cheese), I ran it through my blender on a very low speed to finely chop all the veggies (small kiddos in this house). Back in the pan, I added the cheese. We thought this was great!
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Fluffy Pancakes

Reviewed: Apr. 15, 2013
Really great pancakes! I already had a TON of sour milk in the fridge so skipped the vinegar step. Other than that the only changes I made were to use whole wheat flour and coconut sugar. They were still really light and fluffy. I did have to thin down the batter just a bit, it was impossible to spread around. Next time I'd thin it even more as these still puffed up beautifully. I foresee making these quite a bit as I still have nearly a full gallon of sour milk in the fridge. I tripled the recipe.
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Chicken Enchiladas I

Reviewed: Apr. 14, 2013
Yummly. I changed things, like everyone, end result was good. Used chicken that I'd already seasoned, cooked, diced, and frozen for just such an occasion as this recipe. Replaced the green bell peppers with green chiles, omitted oregano but added cumin and a dash of chili powder. Used my homemade enchilada sauce and whole wheat tortillas. I did not expect to follow the recipe exactly, and was really just using it as a base for proportions more than anything. I think the reviewer that suggested cream cheese might be on to something, I'll try that next time. At any rate, I hit the potluck with a full pan and came home with an empty one so no complaints!
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Cheesy Butternut Squash Pasta Sauce

Reviewed: Apr. 11, 2013
Really yummy. I combined this recipe with another one I've used several times for butternut mac n' cheese. That recipe calls for boiling the squash in milk, adding chicken broth, garlic, s&p, and several expensive cheeses which I can never quite bring myself to buy (with the exception of gruyere. It's my guilty splurge). So, for this one, I roasted a large butternut squash, which I diced, tossed with coconut oil, s&p, and minced garlic. I then pureed with some chicken broth, almond milk (reg milk was sour), onion powder, and about three spoonfuls of applesauce (didn't want to use a partial apple). I warmed this puree over the stove and added about a cup of shredded gruyere, a small bag of shredded parmesan, and just a handful of sharp cheddar. Tossed it with a box of cooked whole wheat macaroni, dumped all back into the squash roasting pan (I used a lasagna dish) and topped with fresh homemade sourdough breadcrumbs. YUM. I never could quite find the perfect homemade mac n' cheese dish. Fortunately, with the marriage of these two recipes, who knew that butternut squash was the secret key?
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Crispy Rosemary Chicken and Fries

Reviewed: Apr. 9, 2013
Really tasty. Store was out of fresh rosemary (sad!) and I realized I was short on dried, but I gave it everything I had and it was still good. Not very rosemary-y, but still good with just salt and pepper. I omitted the oregano. I have a pregnancy-induced hatred of oregano. I used a whole chicken, with half an onion in the cavity. Roasted it at 250 for about 4-5 hours and just added the potatoes for the last couple of hours. Delicious! All my boys gobbled it down.
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Fresh Pear Pie

Reviewed: Apr. 8, 2013
This was enjoyed by all, although I didn't find the filling to be anything life-changing. When eating the fruit, I prefer pears to apples, but in pie, I have to say I prefer apples to pears. I just like the tartness of an apple pie a little more. I filled a whole wheat flax crust (double crust) and grated some gruyere on the top and THAT was life-changing. I think without the special touch of cheese this would've been some ho-hum-pretty-good-pie-but-I-ain't-gonna-write-home-about-it.
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Squash Braid

Reviewed: Apr. 7, 2013
This bread had wonderful texture, but it was a bit bland. I wasn't expecting it to taste "squashy" and it didn't. The one thing I've discovered about squash in baking is that it keeps the final product very moist and tender, not necessarily flavors it. Since that wasn't the goal, I wasn't disappointed that I couldn't taste the squash. I just thought the dough could've used more salt. I whipped up some maple butter to combat the somewhat tasteless bread and my double recipe (which I only made into two large loaves) disappeared faster than you can say "butternut squash." For texture alone, I will absolutely revisit this recipe, either adding more salt alone, or possible a little more sweetener also to make it into a sweet roll type base (filled or unfilled would both be good). Last thing - I used all whole wheat flour and this bread still had light and fluffy texture.
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Quick Coffee Cake

Reviewed: Mar. 28, 2013
Really nice basic, fast coffee cake. I used whole wheat flour, real butter, and coconut sugar in the dough, sucanat for the topping (and just made a crumble rather than melt the butter, extra cinnamon of course!) The dough wasn't sweet, but this made a LOT of topping, too much topping, really so I didn't even notice the dough. Next time I'd sweeten the dough slightly more but reduce the topping (and I like a lot of topping). What I like best about this is it went from mixing bowl to oven to table in about thirty minutes, and with my passel o' hungry men waiting, speed is of the essence! Oh, last thing, this really did take a lot of extra milk. I'd guess I went with closer to a cup of milk.
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Whole Wheat Pancakes

Reviewed: Mar. 25, 2013
I doubled the recipe and just used four cups of whole wheat flour, no white (I was out of wheat germ so just made up the difference with whole wheat flour). The only other change I made was to use sucanat instead of brown sugar, and sour milk instead of buttermilk, since that's what I had. My first bite was gross, but I quickly realized I'd forgotten the salt. Oops. I added it to the rest of the batter, and these were definitely some of the best whole wheat pancakes ever. Very tender, delicious with butter and maple syrup. You won't even miss the white flour if you skip it.
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Mexican Zucchini Cheese Soup

Reviewed: Mar. 24, 2013
This surprised me by being as good as it was. I made several changes based on what I had. (Sorry, I know people HATE that but I only review for my own future benefit when I revisit a recipe, so bear with me). I only had zucchini, but I did have four very small potatoes that were going soft, so I shredded all my veggies and sauteed them with the onion and garlic before adding the broth. Used fresh tomatoes and frozen corn (we don't much dig canned veg). I omitted the oregano (don't care for it in Mexican food) and added cumin, chili powder, and a dash of salt instead. Since it's a meatless meal, I added black beans for some protein. I avoid processed food so simply added a handful of real cheese (cheddar for the kids, pepperjack for the grownups) into each bowl with the hot soup. Served with sour cream and tortilla chips. Yum! Wish I'd had the yellow squash, it's a really tasty way to get some of the healthier veggies in (and you'll never miss the Velveeta, the real cheese is so much better)! Next time I might shred a carrot too.
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Maple Cookies

Reviewed: Mar. 22, 2013
Really yummy. Yes, the maple is subtle, but it's still delicious. I cut the sugar in half and it was still plenty. Used whole wheat instead of white flour and they were still soft and good!
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Swope Bread

Reviewed: Mar. 17, 2013
This was ok but we all thought it had a slightly odd flavor and was way too sweet, even though I reduced the sugar. Probably won't make again, although I'd love to find a quick substitute for yeast bread when I've run out!
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Three Cheese Manicotti II

Reviewed: Mar. 15, 2013
This was really tasty, and the whole family enjoyed it, but it didn't knock my socks off or anything. I tried just soaking my manicotti in just-boiled water like suggested, but most of them split anyways. I just ended up splitting the rest of them on purpose and spooning filling down the middle. With four boys, getting food to the table is the ticket. They don't care if it's pretty or not! This was definitely a five star for the guys in my house, but for me, it was a little too simple - needed meat, or spinach, or some other element to make it truly memorable.
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Grain and Nut Whole Wheat Pancakes

Reviewed: Mar. 15, 2013
I've never had the Harvest Nut n' Grain pancakes, so didn't have anything to compare to. The flavor of these was really nice but oh my were they CRUMBLY! I'd have been better off with a bowl and spoon, eating syrup soaked crumbs. The only things I changed were to use olive oil and I forgot to add nuts. I don't know if I'll make again. They weren't spectacular enough to leave a big impression.
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