Kimber B. Recipe Reviews (Pg. 1) - Allrecipes.com (18952835)

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Kimber B.

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Ten Minute Enchilada Sauce

Reviewed: Oct. 9, 2006
This is good & easy. The first time I made it, I burned the flour/chili powder mix and it wasn't so great. The second time, I didn't cook that step very long at all and it came out perfectly. I suggest having your water & tomato sauce measured & ready before you start so if the flour starts to burn you're prepared to douse it. I just used regular chili powder from the grocery store- it doesn't say where it's from but it worked fine.
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7 users found this review helpful

Fried Rice with Cilantro

Reviewed: Aug. 16, 2006
My husband loved this fried rice. I squeezed lime (just a little) over it just before serving and it brightened it up a bit. Very good.
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8 users found this review helpful

Tzatziki Sauce I

Reviewed: Aug. 16, 2006
I haven't made tzatziki without cucumbers before but this was good. I still prefer the versions with cucumber as part of the recipe though.
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2 users found this review helpful

Gyros Burgers

Reviewed: Aug. 16, 2006
We thought these were excellent. Made it exactly as recipe says.
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2 users found this review helpful

Hummus III

Reviewed: Aug. 16, 2006
This is a good, basic recipe and we loved it. I added about 1/8 cup of water to the food processor (maybe more) because we like ours thinner. I also used garlic powder instead of cloves. Definitely use nice extra-virgin olive oil in this- it really makes a huge difference.
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5 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Aug. 16, 2006
This is fantastic and easy! I made this when my full-Italian mother-in-law came to visit and she loved it. A true test! We had it with polenta and escarole one night and the next day we put the sausage left-overs in hoagie rolls, topped with provolone and broiled them. Delicious! I used sherry instead of the wine because that's what I had on hand. I also used half sweet Italian and half hot Italian sausages. I have also made this with chicken sausage (used vermouth instead of the white wine) and it was equally good (maybe better because it's less guilt-inducing!) Thanks for a great recipe.
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3 users found this review helpful

Yakisoba Chicken

Reviewed: Aug. 16, 2006
This recipe is ok but it's better with a tablespoon or two of sake (or sherry) added with the soy sauce. I used one tablespoon of the chili paste (following other reviewers advice) and it was a nice amount (heat lovers can always add more to their own plate). I also threw in an extra clove of garlic and bean sprouts. If you have pickled ginger I strongly recommend putting it on top just before serving. I also highly recommend pan-frying the noodles a little at the end (add a touch of water if needed to separate them and let water evaporate- I think yakisoba literally means "fried noodles' so it makes sense to include this step).
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4 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Aug. 16, 2006
This was good but it didn't have quite enough kick- maybe I'll go heavier on the spice or add tabasco next time. Also, I mistakenly put frozen okra in at the beginning at it completely disintegrated (not the recipe's fault since it doesn't call for it) though it still tasted good. If you want to add frozen okra, I've discovered it's best to add it 30 minutes before it's done.
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2 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Aug. 16, 2006
This is very good and easy! I have also substituted hoisin sauce when I was out of teriyaki with a nice result.
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18 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jun. 14, 2006
Talk about comfort food! I didn't change anything (maybe I put in more chicken than called for in the recipe) and it turned out perfectly. I'm pregnant with cravings for homestyle meals and this pot pie truly hit the spot. It was a little messy to make but very, very easy to follow. Can't wait to make this again- my husband keeps asking for it too!
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1 user found this review helpful

Beef Pho

Reviewed: Feb. 27, 2006
Hit the spot! This pho recipe is soooo good. I couldn't find beef knuckle or oxtail so I used meaty shin pieces but everything else was exactly the same as the recipe. It turned out wonderfully. I can't wait to make this again- it was a huge sucess in my house. Thank you!
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3 users found this review helpful

Adrienne's Tom Ka Gai

Reviewed: Feb. 26, 2006
So good! The taste is really authentic. I substituted galanga root (I had it on hand) for the ginger and soaked the sliced chicken in lime juice for a couple of minutes before I put it in. I also added cooked shrimp (just 10 or so little ones) and 1 tsp lime zest before the 30 minute simmer. Following other reviewers advice, I used 1.5 TB of red pepper, substituted one cup of chicken broth for one of the cups of water, reduced the fish sauce amount to 3 TB, and added the cilantro just before serving instead of during cooking. It was perfect. I also used "light" coconut milk to cut down on fat and it was fine- maybe not as thick/creamy as the real deal but still good. This was great the next day, too, and disappeared quickly.
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4 users found this review helpful

Indonesian Satay

Reviewed: Feb. 26, 2006
This turned out great and pretty easy to make. Definitely don't marinate too long- I marinated for about 3 hours and it was almost too salty/strong. My husband loved them, too.
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3 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Feb. 26, 2006
These are fantastic! Fresh and light. It took a couple tries to get the rolling down. They were as good, maybe better, than my favorite restraunt's rolls. I added bean sprouts for some extra crunch but followed every thing else exactly. Will definitely make again and again.
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4 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 24, 2006
I can't believe how easy and delicious this recipe is! My husband went nuts for this chicken and it has become a regular in our home. So good! I threw a couple chopped scallions (green & white parts) on top for the last couple minutes of baking for an extra touch of color and taste.
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1 user found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 24, 2006
Fantastic! I added one fresh, sliced carrot and used "hot" enchilada sauce with "mild" green chilis and it was the perfect amount of spice. I also added sliced avocado & sour cream just before serving. I brought this to work and every person that tried it took the recipe home. I grew up in Texas where tortilla soup can be found everywhere and this one is the real thing. YUM!
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4 users found this review helpful

 
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