COOKYKAMP2 Recipe Reviews (Pg. 1) - Allrecipes.com (1951865)

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Fettuccini al Fungi

Reviewed: Feb. 5, 2003
This recipe is fabuloso! Thanks to the other reviewers who found this not creamy enough, I substituted heavy cream for the milk. It was perfectly thick and very creamy! This is one of my top 5 pasta sauce recipes now!
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12 users found this review helpful

Ropa Vieja

Reviewed: Mar. 24, 2003
I'm giving this 4 on flavor and an extra 1 for ease and simplicity! The flavors are wonderful! Unfortunately I didn't have the dry onion soup mix, just a pkg. of garlic & mushroom, so used that. It was great. Next time I'll make sure I have the onion on hand, just to see if there is a big difference in flavor. I didn't shred mine, just sliced and served with the sauce, along with some bollios to mop up the extra sauce! FANTASTIC!
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2 users found this review helpful

Fish Tacos

Reviewed: Apr. 8, 2008
These are the best of the best. Just awesome. It's the sauce that makes these tacos! I could drink it with a straw! Do make it a bit ahead so the flavors can blend. For ease, I just popped all the sauce ingredients in my magic bullet and let 'er rip. I didn't want to mess up my kitchen with frying the fish, so I purchased "name brand" frozen beer battered filets that you just bake in the oven. They turned out so good, that I doubt I'll ever mess with frying from scratch. Thanks for sharing this wonderful recipe!
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3 users found this review helpful

Chai Tea Mix

Reviewed: Jan. 9, 2009
This stuff is amazing! I gave it as Christmas gifts and received several requests for the recipe. I made it according to the recipe and it was perfect! Just the right amount of everything! Better than the "spiced tea" recipe of the 70's!
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3 users found this review helpful

Spicy Pickled Okra

Reviewed: Nov. 11, 2009
This was so-so. I really love smoked paprika, but it really does not complement the okra. Next time I'll leave it out.
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10 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jan. 3, 2010
Okay Folks, let me tell you that this absolutely the best enchilada sauce I've ever made! I have lived here in El Paso for over 20 yrs. This area is known for excellant mexican cuisine, and this recipe is the best of the best! I've spent years, toasting, roasting, soaking and blending all my fresh ingredients, only to obtain a sauce that was good, but far inferior to this one! And it really did only take 10 mins. This is now my secret sauce recipe. (The folks down here would never believe it!) Don't limit this to using for just enchiladas. It would also be great for making Chile Colorado, or add a little bittersweet chocolate for a good Chicken Mole! Very authentic recipe!
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2 users found this review helpful

Thanksgiving Leftovers Stuffed Shells

Reviewed: Dec. 6, 2010
Was looking for something different to do with the leftovers...this hit the mark. Who ever came up with this is a genius! I halved the amount of mozzarella, putting one cup in the filling and using the other cup for the top. Upped the gravy a bit. It was awesome. Next time, I'm going to add some leftover cranberry sauce to the filling, as we like slightly sweet/savory. This freezes very well too! I made extra for those nights I don't want to cook! Thanks for sharing this!
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2 users found this review helpful

Marinated Flank Steak

Reviewed: Aug. 8, 2011
I have to admit I was a little unsure about all of the salt and acid in this marinade, but I tried it . I'm a believer now! This is the best marinade ever! My search is over. I'll be making this one only from now on!
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8 users found this review helpful

Authentic Mexican Chili Rellenos

Reviewed: Dec. 23, 2011
This is the same recipe I've been using for years. They are delicious. The only thing I do differently, is to NOT rinse the peppers. You loose too much of the flavor of the pepper. The peel comes off easily if you steam them in the bowl after roasting long enough. And I just pull the seeds out with my fingers (if a few are left behind, no big deal) and I pat them inside and out with paper towels. Works great!
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157 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Aug. 7, 2012
Sorry to have to disagree with most here, but this dressing is WAAAY too vinegar heavy! The rule of thumb with most vinaigrettes is 2 parts oil to 1 part vinegar. The strong flavor of the vinegar did not let the other herbs come through. This was a fail.
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5 users found this review helpful

Seasoned Pumpkin Seeds

Reviewed: Aug. 21, 2012
Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.
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5 users found this review helpful

Apple Squares

Reviewed: Sep. 5, 2012
Oh my gosh! These are sooo good. I followed other suggestions and cut the sugar by using the full measurement of brown sugar and omitting the white sugar. I doubled the amount of apples too. I drizzled the top with some butterscotch chips melted with a little heavy cream. These did not last 24 hours at my house! I'm making more this weekend!
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2 users found this review helpful

Caramel Macchiato Cheesecake

Reviewed: Mar. 4, 2013
Absolutely delicious!
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2 users found this review helpful
Photo by COOKYKAMP2

Best Blueberry Buckle

Reviewed: Jul. 9, 2013
Awesome! The topping makes this something special. Could not stop eating it. I added just a "smidge" of almond extract to the batter. Excellent!
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3 users found this review helpful
Photo by COOKYKAMP2

Sloppied Flank Steak Sandwiches

Reviewed: Nov. 18, 2013
We enjoyed this method for making a good flank steak BBQ sandiwch. While the sauce base was fairly good, it was too tomato-y, so I tweaked it based on my sloppy joe sauce recipe. I started with half of the recipe, as there are just 2 of us. So I halved the sauce ingredients and then added and additional 1-1/2 T cider vinegar, 1 T brown sugar, 1/2 T. worcestershire, 1 T yellow mustard, 1 T soy sauce, 1/4 C ketchup, and liquid smoke to taste. I cooked on high for 4 hours. The meat was very tender and shredded beautifully! I added it back to the crockpot and cooked on low another hour. It was melt in your mouth excellent! I will make again with my additions...it made for a great BBQ sammy!
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1 user found this review helpful

Kid-Pleasing Sloppy Joes

Reviewed: Feb. 13, 2014
This is exactly the same recipe my mother passed down to me and I've been making for years. It is the best sloppy joe recipe around. Sometimes I'll add chopped celery and green chiles to change it around. I've even added some beans if we are in the mood. One thing we ALWAYS do before eating the sandwiches...cube up some Velveeta and bury about 5 chunks into the meat mixture before placing on the top bun...let them melt into ooey goodness before taking that first bite...YUMMY!!!!
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6 users found this review helpful
Photo by COOKYKAMP2

Nut Loaf Supreme

Reviewed: May 30, 2014
This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was not about to go out to the store...I made this with what I had on hand, and it was WONDERFUL. I plan on making it per the recipe in the future, but here goes...did not have walnuts so used pecans/almonds...used peeled, cubed, sauteed eggplant instead of the mushroom, used cream cheese thinned with a bit of heavy cream instead of the cottage cheese, and finally a cheese blend in place of the swiss. I halved the recipe and it made 2 small loaves. Served it with a onion gravy...WE LOVED IT! Like I said, this is a very forgiving recipe so don't be afraid to explore some substitutions...it works!
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 2, 2014
The flavor just wasn't there for me.
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0 users found this review helpful
Photo by COOKYKAMP2

Jalapeno-Blue Cheese Burgers

Reviewed: Jun. 9, 2014
WOWIE KAZOWIE! These are without a doubt the best burger I have ever experienced! They are so loaded with flavor no condiments are needed. The blue cheese I used was purchased at Costco, their Kirkland brand. I did not notice when I bought it, the label said "with Seasalt"...needless to say, the cheese was sooo salty, I knew I'd have to make some adjustments to this recipe. I replaced the soy with Worcestershire and reduced the amount to half...did not add the extra salt and reduced the garlic powder at the suggestion of other reviewers. I also did not add the swiss cheese on top...glad I didn't, it might have blocked the WONDERFUL flavors from coming thru. I also liked that the blue cheese flavor is not "in your face"...just enough flavor to make these the most killer burgers ever. I'm making more to stash into the freezer. This is our "go to" burger from now on!
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Erika's Baked Beans

Reviewed: Jun. 24, 2014
Since there are only 2 of us, I used an 11oz can of baked beans and halved all the other ingredients. I didn't do my bacon to a "crisp" cook, as we like our bacon in beans to be meaty & chewy. I also took "Oldhippe's" advice and added a squirt of ketchup and some liquid smoke. I baked them covered for 1 hour, and then uncovered for the last half hour. They were awesome! Thanks for sharing!
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0 users found this review helpful

Displaying results 1-20 (of 21) reviews
 
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