For King and Prince Recipe Reviews (Pg. 1) - Allrecipes.com (18900534)

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Pretzel Salad

Reviewed: Jan. 31, 2011
I grew up on this salad. We called it "Pretzel Jello." I've converted many a skeptic on this dish! Delicious stuff.
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Squash-Apple Bake

Reviewed: Dec. 20, 2010
Well I know how much people hate it when you change a recipe and then review it, but I have to give this a star rating for it to save. I didn't think I should add all the butter and sugar, because for one, I do try to make things healthier, and two, I wanted my ten month old to be able to eat this too. So, I cut the sugar down to a scant 1/4 c., halved the butter, and then added 2 T. unsweetened applesauce and 1/4 c. orange juice. I used Granny Smith apples and had about 3/4 of a butternut squash leftover from last night's dinner. This was sooo delicious! The tart apple and orange juice perfectly balanced out the sweet squash, and the amount of sugar was perfect. I'd make it like this again and again! My top was really dry too, even with OJ in it, so I wish there was a way around that, but it was still so yummy and I can't wait for my family to try it tonight for dinner! :) I also didn't peel my apples, and they were fine. Update: after the family got tired of eating leftovers of this, I pureed the rest in my blender, intending it as baby food, but it made a really great "apple-squash sauce" that all of us really loved! I would probably make this again JUST to have some more of that delicious tart-sweet apple squash sauce!
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7 users found this review helpful

Southern Green Beans

Reviewed: Feb. 3, 2011
I thought this was fantastic - I think it was only a 3 or 4 for the hubs though. I used turkey bacon and regular balsamic because I didn't have any white balsamic. Flavor was wonderful. Kids gobbled it up too, but they eat anything they think remotely resembles food, so not sure if that counts for anything!
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Ten Minute Enchilada Sauce

Reviewed: Feb. 17, 2011
We are travelling right now, (my husband is on temporary duty), so I had only the most basic of kitchen tools and a handful of recipes I grabbed before we left. My enchilada sauce recipe wasn't one of them. This seemed the most similar to mine that I could tell, except mine uses butter instead of oil. I used 3 T. butter, and doubled all the spices except for salt and chili powder. I only had about 3 T. chili powder left so I used pretty much all of it. This was pretty darn good! Didn't make quite enough and could've used perhaps some beef or chicken bouillon (which I didn't remember that my recipe uses till after the fact), but in a pinch this was great! I'll use again and again. Made the Pineapple Enchiladas from this site, and me and my pregnant belly are stuffed and satisfied (albeit very temporarily...) :)
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 1, 2011
I have to admit something. In all my years of cooking I've never roasted a bird. Turkey or chicken. I've just always lived close enough to friends or family to have family holiday dinners, and somehow, I never got bird duty. Of course I helped my mom growing up, but never on my own. We loved this! It was sooo tasty and moist and delicious, and we'll be eating on it for the whole week. The dark meat was absolutely to die for, and the white meat stayed moist, although not nearly as flavorful. But we'll use that for soups and other things and just eat the dark meat plain. I couldn't stop picking pieces off, and I nearly couldn't move the chicken onto a cutting board because it just about fell apart in my hands. I'll use this recipe over and over. Make homemade chicken stock from the carcass and nothing goes to waste. There's a way to stretch your $5... :) I used one 7 lb chicken instead of 2, but used the full spice rub. Thank you thank you my fear of bird roasting is officially conquered!
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Pesto Chicken Florentine

Reviewed: Mar. 11, 2011
This was really good. I used homemade alfredo sauce and probably about 1/4-1/3 c. of pesto rather than the 2 T. I also used leftover cooked chicken (Rosemary Ranch Chicken Kabobs from this site) and it was really good in this. I added diced tomatoes and was going to add mushrooms but used them up on pizza last night. We really enjoyed this, even though we changed a few things, it was basically the same creamy pesto pasta - a big hit with the hubs and the kids. :)
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Totally Tangy Baked French Fries

Reviewed: Mar. 13, 2011
All the adults really enjoyed these, although MUCH too spicy for the kids. I didn't add any red pepper flakes, so I'm surprised how spicy these were (and I like to think we have a pretty high spice tolerance)... All in all, I will definitely make again, but cut down even more on the the spicy stuff so my kids can also enjoy. Yum! I liked 'em dipped in mustard.
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2 users found this review helpful

Potato and Bean Enchiladas

Reviewed: Mar. 13, 2011
We really enjoyed this. I roasted my potatoes for at least 30 min, and they were still a little crunchy, even after the addition 20 min baking time for the whole casserole. I diced them pretty small, so I was surprised they didn't cook down, but I was in a rush and didn't have time to cook them longer. Oh well, next time. I also couldn't find queso fresco, which I really like, so I used the last of a bag of Mexican blend and some cheddar. I also just bought a jar of green salsa instead of the tomatillos, and next time I would either add even more, or buy some green enchilada sauce. All in all, these were really good with a dollop of sour cream!
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5 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Dec. 10, 2010
I have always been so afraid of over-working my pie crust that they turn out dry and over-crumbly. After all, I live in the shadow of the pie-crust queen - Mom. ("Don't over-mix! That's the secret! And ICE water." Can anyone else hear their mother's voice in their head?) This one I was determined to knead enough to get it to stick together, and so I did. It was still flaky, tender, and absolutely delicious! I've never even heard of eggs in pie crust but this recipe is a keeper! I used it for turkey pot pie, and in the future, I will cut sugar down to 2 T for savory pies, but leave it right at 3 for sweet pies. Perfect! The only thing I'd change is to bake my pie a little longer (30 min is what I did, the pot pie recipe called for 20-25) - the bottom was undercooked.
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3 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Mar. 14, 2011
I think my chili quest might be over! I used about 1.5 lbs. ground beef and 1 lb. ground turkey. I opted for mild salsa because my two year old is in a stage where he thinks even cookies are "spicy" for some weird reason, but added a few liberal splashes of Texas Pete to my bowl before eating. I added some additional garlic powder, chili powder, etc., as the one spice packet didn't quite give it enough kick (but I used extra meat). I also didn't know whether or not to drain the beans, as it doesn't say in the directions. I did NOT drain them, but next time I will. This is a versatile chili, and I can envision adding lots of extra veggies, lentils, grains, or other meat "stretchers" which would take this meal even farther. I thought salsa in chili sounded so weird, but I'm glad I tried it! As it was cooking, I didn't think it was all that spectacular, but after about an hour of simmering (and the extra spices), this really came together. Everyone gobbled it down. We served it with a choice of tortilla chips, cornbread, saltine crackers, sharp cheddar, and sour cream. Soooo yummy I can't wait to get hungry again! :) My only changes next time would be to use my own spice blend, as I try to stay away from the packet version of things like that (but in a pinch, it was still good!)
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Pull-Apart Easter Blossom Bread

Reviewed: Apr. 23, 2011
We loved this bread, it had wonderful flavor. However, I took the advice of SHORECOOK and made the cheese filling from this site. I have NO idea how she got the cream cheese not to ooze everywhere while twisting the strips. My first "blossom" I did as she did - spread the filling before cutting the strips. This resulting in ooey gooey mess all over my counter, hands, the pan, everywhere, and not much filling in the rosettes. My second blossom I formed first and the added a big dollop of cheese filling in the wells before baking. While this worked way better, this shape does not lend itself to holding much filling at all, and a lot of it oozed out onto the pan. None of this was the fault of the recipe, though, so can't rightly take any stars off. Either way, we loved the taste, but I would probably not repeat the shape next time, as we like more than a teaspoon of filling per serving. Also, one last note - the instructions say to roll to a 12-in circle, mine were MUCH bigger than this. If I did repeat this shape, I would make 3 smaller blossoms, not 2 huge ones. All in all, I WILL make this bread again, just tinker it to suit our tastes.
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18 users found this review helpful

Breakfast Pizza

Reviewed: Apr. 24, 2011
I made this for an Easter breakfast at church this morning, and it went over really well. I don't care a whole lot for sausage, so it wasn't my cup o' tea, but people really seemed to like it. I added chopped green and red pepper when I was browning the sausage, used homemade pizza dough, and about 1 1/2 cups of hash browns rather than 1 c. I also realized after I poured on the eggs that I had no Parmesan, but I don't think anyone missed it. :)
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Granola Energy Bars

Reviewed: May 8, 2011
Incredibly awesome! I have made the "Playgroup Granola Bars" from this website for a few years now, and while we liked them, they were always a little too dry and crunchy for our tastes, and a few were always left to get moldy instead of eaten, which was a big waste. I didn't have oat bran, so I upped the flax to 1/2 c. or so, and I ground it in a coffee grinder (you have to grind flax to get the nutrients from it). I buy sesame seeds in bulk, so I dry toasted my own in a skillet till they started making a "pop" noise. I was out of raisins and only had crunchy peanut butter on hand. My only other change was that I bought peanut butter/chocolate swirl chips in the baking aisle and just threw them in with the rest of the ingredients, rather than coating the top with chocolate. I wanted something my hubby could take on the go with him, leave in the car, etc. without melting all over everything. All that said, I am still stuffed from dinner, but I wander over to the counter every 10-15 minutes to snitch another crumb because these are just so good. My boys are going to love these, and I won't return to the other recipe ever again (sorry ol' Playgroup! You were a faithful friend... till now). I love all the healthy grains, and that my boys are getting some good protein and fats from REAL butter and peanut butter. Easily edited to incorporate any of our favorite dried fruits or grains - we will be making many variations of these!
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7 users found this review helpful

Watermelon and Strawberry Lemonade

Reviewed: Jun. 8, 2011
Delicious with half the sugar. I am never really toooo careful about measuring my watermelon or strawberries - this is usually something I make with the tail end of a box of strawberries that need to be eaten, and those last few scoops of watermelon. I think my measurements are usually more than 1 c. of strawberries and probably more around 6 c. of watermelon. Nonetheless, this is always delicious. I usually replace the water with as many ice cubes as will fit in the top of my blender. My kids love this - a perfect picnic bring-along.
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5 users found this review helpful

Lemon Blueberry Bread

Reviewed: Jun. 8, 2011
Really good. I doubled the recipe so that I could make this in a bundt pan (I know, silly reason, but something about this recipe just screamed "I need to be a pretty cake!"). I normally try to make things more healthy, but I decided to splurge and pretty much go by the book on this one - the only exception being that I cut the eggs to 3 (doubled recipe). I also only had 3 fresh lemons so I used all the zest from those but it wasn't nearly what was called for - next time I'll be sure to have enough lemons on hand. I also poured the glaze on the hot cake before turning it out to cool, hoping it would soak in kind of like a pound cake, but that didn't work out quite as well as hoped, so next time I will definitely cool the cake first and drizzle the glaze on top. I love lemon and I love blueberries so this was a really nice "bread," (although I have to agree with others it was more like cake. My 2 year old saw it and said "coffee cake!" which he's only had like twice, so even the peanut crew agrees - more like cake.) :) Will make again!
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2 users found this review helpful

Health Nut Oatmeal Cookies

Reviewed: Jun. 13, 2011
These were really good! I used 1/3 c. butter and 1/3 c. applesauce. I ground my flaxseed and did a generous 1/4 c. I added about 2 T. water and omitted the egg (b/c of the extra flax) and we didn't miss it at all. I used whole wheat flour, a VERY loose 1/2 c. brown sugar + 1/4 c. honey. I didn't realize I was out of nutmeg till I was already committed to making these, but we didn't miss it at all. These are very versatile - dried fruit would be nice, particularly apples I think. We added about 1 c. chocolate chips at the end and gobbled them up! Yum! Will make again!
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4 users found this review helpful

Chunky Cheesecake Brownies

Reviewed: Jun. 20, 2011
Really tasty. Unfortunately I slightly burned mine because I kept thinking they weren't quite done yet so keep a close eye on them. I halved the flour and got a nice fudgy brownie. I also halved the sugar in the brownie portion and it was plenty sweet. I'd definitely make again. Used 1/3 fat cream cheese and it was delicious!
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Mom's Buttermilk Pancakes

Reviewed: Mar. 15, 2011
I haven't made buttermilk pancakes in quite a while, so at first glance I thought "no sugar? no vanilla?" but I followed the recipe exactly (I doubled it), and these were fantastic. Everything buttermilk pancakes should be - slightly sour, fluffy, and delicious. We topped with strawberry yogurt and/or syrup.
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6 users found this review helpful

French Breakfast Muffins

Reviewed: Aug. 14, 2011
Very yummy with a great texture! My only complaint was that I reduced the minimum bake time by 5 minutes just to make SURE they didn't burn, and they were still burnt on the bottom by the time I pulled them out (standard size muffin tin). So I would say definitely start checking these around 12 minutes, because by 15, they were burnt for me.
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Baked Chicken Nuggets

Reviewed: Sep. 11, 2010
We really liked these. I didn't want to add any butter to the recipe, so I coated my chicken pieces in plain nonfat yogurt instead. They didn't stay crispy to the second day that way, but the flavor was great! I didn't have any thyme so I skipped that also. Great kid-friendly meal.
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1 user found this review helpful

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