Kenreanne Recipe Reviews (Pg. 1) - Allrecipes.com (18916985)

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Greek Pasta Salad

Reviewed: Jun. 3, 2009
This was so delicious, and satisfying w/ greek marinated grilled chicken. I, too, added more feta along w/ 1 tsp. of dill weed. Dill is common in Greek cooking, and it was a nice added touch as it balanced the harshness of the oregano. This will be a nice change of pace this summer and many summers to come!
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77 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Apr. 2, 2009
Can you say YUM? These are divine, and have THE best crispy bits. I always pour the oil and butter on the cut up potatoes IN the baking pan. Then I just toss with my hands, (cook's best tool), and no extra bowl to clean - Bonus! UPDATE: After the potatoes were cooked, I put them under the broiler for about 2-4 minutes. The more golden and crispier the better!
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36 users found this review helpful

Rueben Loaf

Reviewed: Nov. 13, 2010
We really enjoyed this at our home. Please don't judge, but I didn't have time to make dough. I had a Pillsbury french loaf that filled in nicely. Instead of mustard I made 1000 island dressing, (mayo, ketchup, and pickle relish). The possibilities are endless, ham and cheese, Philly cheese-steak, Italian meats w/marinara, turkey w/ bacon and Caesar dressing. . . The sky is the limit! Thank you, NEHCTERG, for the wonderful recipe.
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28 users found this review helpful

Mesquite Cookies

Reviewed: May 2, 2009
The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine. When used in baking, the mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour for each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Usually found in TX cooking.
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18 users found this review helpful

Beef and Onion Stew

Reviewed: Oct. 23, 2010
Don't be dismayed by the vinegar and lemon pepper - it's what makes the dish. It was warm and comforting served over buttered egg noodles and oven roasted Brussels sprouts for the side, (On a large jelly roll pan, place frozen sprouts coated with olive oil, sprinkled with roasted garlic sea salt and pepper. Baked at 375 degrees until crispy about 25-35 minutes). I followed the recipe and added fresh mushrooms to the stew, as I wanted to use them before they "expired". This was so delicious, and I will make this again. My whole family really enjoyed this, and I would serve this to company for an impressive yet stress free dinner.
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10 users found this review helpful

Kentucky Pecan Pie

Reviewed: Nov. 11, 2010
This was my jumping off recipe for a chocolate pecan pie. I'm basing my review for my additions. However, I can't imagine that it wouldn't be grand as it is written. I sprinkled the bottom of the deep dish crust, (unbaked), with semi-sweet chocolate chips. Instead of a full cup of light corn syrup I used 1/2 cup of light corn syrup and 1/2 cup of Lyle's Golden Cane Syrup, and added 2 tsp. of vanilla. It gave the pie a wonderful caramel taste. I did have to bake about 1 1/2, but I tented the pie with aluminum foil so the top wouldn't burn. It was absolutely what I was looking for, and it will be my go-to recipe in the future. Thanks for letting me experiment with your wonderful recipe, Laurie.
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6 users found this review helpful

Berries 'N' Cream

Reviewed: May 31, 2009
I cannot believe that something so simple could be this delicious! I used dark brown sugar and added 1 tsp. of vanilla extract, so it really had an intense caramel taste. It truly does taste like caramel dipped strawberries, and it couldn't be easier. I can't wait to serve this at my next get together as it is unique and yummy!
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6 users found this review helpful

Chicken and Bacon Shish Kabobs

Reviewed: May 13, 2009
This is our go to summer recipe! We do this with shrimp as well, but we precook the bacon in the microwave for about 2-3 minutes. (Place bacon in a single layer between 5 sheets of paper towels on both sides.) We've also just marinated whole chicken breasts and shrimp, and sandwiched the meat between the bacon and placed in a grill basket. When prepared this way we grill the mushrooms seperately. This is so good served w/ a rice pilaf and "That Good Salad" from this site.
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6 users found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Oct. 25, 2011
These were really great, and my family gobbled them up. I added 1 tsp. maple extract along w/ the maple syrup. (It made for a more pronounced flavor). For the maple sugar coating I added 1tsp. of maple extract to the 1/2 cup of white sugar. Placed it into my mini food processor to incorporate well. These cookies are warm and homey, and I will add to our family favorites. Thank you for such a lovely recipe.
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4 users found this review helpful

Strawberry Avocado Salad

Reviewed: Apr. 8, 2010
I so wanted to love this recipe, and I didn't. It just didn't live up to all the hype of the 5 star reviews in my opinion. Sorry.
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4 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Apr. 5, 2010
This was a great base for hot fudge sauce, but it was too sweet. I upped the cocoa powder to 1/2 cup. Next time I will make this with 1 1/4 cups of sugar and add 1 tsp. of instant espresso powder. The addition of coffee intensifies the chocolate taste and adds depth of flavor. I didn't put the sauce into a blender, as I just whisked while cooking the sauce. I believe with the above changes, this could be a 5 star hot fudge sauce. Thanks Sue for sharing.
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4 users found this review helpful

Turtle Cake II

Reviewed: Nov. 14, 2010
This is very good and very rich. I used the caramel bits, (found in baking isle), so that eliminated the unwrapping. However they are only 11 oz. not 14 oz. So I used 2-1/2 TBSP butter, 2 tsp. vanilla, and 1/2 cup of evaporated milk to melt the caramels in the microwave. I nuked for 3-1/2 min. at 70% power. That way the caramel thickens. Do try the evaporated milk as it intensifies the caramel flavor. I thought the chocolate frosting too sweet so I upped the chocolate to 1/2 cup of bitter-sweet chocolate chips. I thought it was very decadent, and I would be proud to serve this to family and friends. Thank you for sharing your lovely recipe, K. Casler.
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3 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Apr. 19, 2010
This was so good! I added 1 tsp. of instant espresso as it adds depth of flavor to the chocolate. I melted the butter and proceeded with the recipe as directed. It was creamy and glossy, and perfect for my son's birthday cake. This will be my go-to butter cream frosting. I did double the recipe to frost and fill 2- 8 inch layer cakes.
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3 users found this review helpful

Grilled Marinated Swordfish

Reviewed: Apr. 8, 2010
My family and I are new to eating fish, and we loved this! It smelled so good as hubby was grilling it. I had to make a few changes as I didn't have everything on hand. I used Melting Pot seasoning blend - it has dehydrated wine in it, granulated garlic, and I added rotisserie chicken seasoning. I served this with a tossed salad, and cooked new potatoes and peas mixed w/ pesto sauce and lemon juice. YUM! YUM! Try it, because you won't be disappointed.
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3 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jul. 15, 2009
This was excellent! So delicious and moist. The steak sauce gives it a nice kick. I love the combination of slightly sweet and tangy. I served this with honey roasted potatoes, (from this site), and I added dijon to the potatoes as well, and broccoli on the side. Something new to do with chicken that will be a standard in our home.
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3 users found this review helpful

Scored Potatoes

Reviewed: Jul. 8, 2009
We enjoyed these in our home, and we agreed that they were a nice change of pace. I used loves2cookit tip of baking them scored side down, and they were nice and crispy. I still added sour cream and chives when I put them on my plate, and they were very nice.
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3 users found this review helpful

Key Lime Pie VII

Reviewed: Jul. 6, 2009
Sublime, divine, dare I say "perfection"? This has to be the most awesome pie I have put into my mouth in a long time. I put the filling into a "nilla wafer" crust, and topped mine w/ homemade whipped cream, (a pint), sweetened w/ 2 TBSP. powdered sugar and 1 tsp. vanilla. Sublime, divine, and dare I say perfection? Wait a minute, I already said that! ;)
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3 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Oct. 14, 2011
I made this recipe by memory today due to my computer crashing. I forgot the butter. Guess what? You don't need it! I also added 1 tsp. maple extract, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. This was so good that I had to give it away for fear of eating it all myself. Just perfect on a rainy cool Autumn day. Thanks for sharing this lovely recipe.
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2 users found this review helpful

Caroline's Chocolate Fudge Frosting

Reviewed: Jul. 9, 2009
This was a very good frosting. I upped the chocolate to 4 oz. and used 1/2 cup of milk, and it was perfect. I piped it on my daughter's birthday ice cream cone cupcakes. (Remember those?) Needless to say my newly turned 6 year old is very impressed! Infact, we all were.
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2 users found this review helpful

Cheesy Rice 'n Tomatoes

Reviewed: Jun. 18, 2009
I think that this recipe has some great potential. I used jasmine rice and a can of chopped tomatoes. I will up the chicken broth another 3/4 cup as we enjoy a moister rice. I also decreased the cream cheese by half, and it will be great w/ my modifications. It was a nice change from the same 'ole same 'ole.
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2 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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