Kerri Recipe Reviews (Pg. 1) - Allrecipes.com (18950735)

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Kerri

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Easy-Bake Cheddar Biscuits

Reviewed: Oct. 5, 2007
GREAT recipe. I only made one change; I didn't use any kraft products. If I really wanted to eat unhealthy, artificial, processed food I might consider it, but I don't.
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1 user found this review helpful

Peanut Choc-Scotch Fudge

Reviewed: Nov. 7, 2006
The texture of this recipe was amazing, but the butterscotch to chocolate to peanut butter ratio was really in need of improvment. First of all, I could barely taste the chocolate or peanut because of all the butterscotch! The butterscotch chips were so rich that next time I think I'll cut them down to a half cup. Also, I would suggest doubling the peanut butter. I couldn't taste the chocolate either so I added a cup of cocoa, which worked well. I'm not even sure that the chocolate chips are necessary. I probably would've given this recipe 3 stars because of this, but, as I said, the texture was so good.
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19 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Oct. 15, 2006
Great potatoes! We did use less butter, but other than that, this recipe is a keeper.
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0 users found this review helpful

Savannah Seafood Stuffing

Reviewed: Oct. 14, 2006
My god, how moist can a stuffing be? I only added half a can of the condensed mushroom soup and left out the chicken broth entirely, and the stuffing was already decently moist. Not to mention that this turned out to be much more of a casserole than a stuffing. This recipe was pretty good, but not outstanding. Next time I make this I think I'll boil some cubed potatoes then add them as well.
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9 users found this review helpful

Shrimp, Clams, and Scallops Pasta

Reviewed: Sep. 9, 2006
Very good! I did make a few alterations though. First of all, I pureed the sauce before simmering it for and hour, simply because I like a non-chunky, smooth sauce. Also, I halved the amount of pepper flakes because I was cooking for company and didn't want it to be too spicy. Not to mention that I only used half the amount of tomato paste, as others had recomended. Also, I the clam meat (without the shells) that can be bought in the market near my house to save time. The people I cooked for told me they enjoyed it a lot!
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1 user found this review helpful

Tartar Sauce I

Reviewed: Sep. 9, 2006
Great recipe. I didn't have any sweet pickles though, so I used dill, and it still turned out great.
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2 users found this review helpful

Chocolate Cheesecake II

Reviewed: Sep. 9, 2006
This recipe is good, but not perfect. I've been looking for that fluffy, restaurant quality cheesecake for a while now, and this is not quite it. Despite that, there is a reason why I'm giving this recipe 4 stars! The richness and the topping are excellent. Also, if you like a dense cheesecake, this could be the one for you.
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1 user found this review helpful

White Chip Chocolate Cookies

Reviewed: Sep. 9, 2006
Excellent! These cookies turned out amazingly, and I didn't even alter anything, which, when it comes to me, is a rarity. I think the fact that there's a brownie texture on the inside and a cookie texture on the outside is one of the reasons this cookie is so good.
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1 user found this review helpful

Tomato-Cream Sauce for Pasta

Reviewed: Sep. 9, 2006
Good sauce! I made a few alterations though. I'm a fan of really creamy chunkless (is that an existing word?) sauce, so I started by pureeing(sp?) the garlic and onions, instead of just chopping them. I did that before I cooked them, and in retro spect I probably should have cooked then pureed them, because it would have been easier to tell they were done. Not to mention that I doubled the amount of garlic, because I like the extra kick. Also, instead of using canned diced tomatoes, I used canned tomato sauce. Because of this, the cream was unnecessary, because the sauce didn't need any more thinning. And, last but not least, I added some pepper flakes and cayenne pepper to give it some spice, because I am a spicy food fiend. I think Tobasco sauce would've worked out better, but I was fresh out.
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1 user found this review helpful

Rich and Simple French Onion Soup

Reviewed: Jun. 15, 2006
This turned out great! I carmelized(sp?) the onions, like someone else said, and it turned out great!
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1 user found this review helpful

Chocolate Cookie Cheesecake

Reviewed: Jun. 15, 2006
This is probably one of the BEST cheesecakes I have ever tasted! I changed a few things though; I left the cinnamon out of the crust, and to the batter I added about a 1/2 cup of unsweetened cocoa powder, and over the stove I mixed together 1/3 cup whipped cream with 1/3 cup unsweetened chocolate chips, which I also added to the batter. Also, for the topping, I left out the sour cream part completely, and I used half the whipped cream to melt with unsweetened chocolate chips, and the other half to melt with white chocolate chips. After they both cooled, I poured the darker chocolate mixture over the top of the cake, and followed it with the white chocolate, which I marbled together with the dark with the convex side of a spoon. Ontop of that, I poured on some of that butterscotch stuff that comes in a can and that's clear, smoothed it over the topping, and was done. Also, I don't think it makes a difference whether the cake is warm or not when you put the topping on. I've made this numerous times and either way it's turned out well. This cake is great!
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5 users found this review helpful

Chocolate Chip Cookie Dough Cheesecake

Reviewed: Jun. 15, 2006
This cake was a disaster! I had to cook it almost twice as long as the required 40 minutes, and after all that the middle still wasn't firm. The base on the other hand was pratically burnt to a crisp because of the long cooking time. Not to mention the cookie dough all sank to the bottom!
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0 users found this review helpful

 
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