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Chicken Pot Pie II

Reviewed: Dec. 31, 2006
This was quick and easy to make, and we liked it. I did a few things differently. I roasted the chicken rather than poaching it. I also added about 1/2 tsp. poultry seasoning to the onion while it was sauteed. I probably used a generous 1/4 teaspoon of black pepper and lots of salt. When I found I had too much filling and not enough sauce added about 1/3 cup of heavy cream. Good stuff!!
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3 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Dec. 23, 2006
These were lots of fun to make and tasty. I did, however, have some trouble when baking them. I took the first tray out at 9 minutes, and they looked great. Then, a second later, they all went flat. Nice a chewy around the edges but soft in the middle with a cake batter flavor. The second tray went in and I set the timer and wandered away. The ringer was off on the timer, and when I remembered them, they had baked for 15 minutes. These came out puffy and crinkled but cooled to be crunchy but tasty. My 7-year-old had lots of fun helping me make these.I'll work on the timing. Thanks
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1 user found this review helpful

Denise's Peanut Chicken

Reviewed: Nov. 6, 2006
The three of us really enjoyed this. I was conservative with the cilantro and onions, but will use the full amount next time. i will also use more ginger and garlic. I used natural peanut butter and the sauce was a little grainy, which made my husband rate it a four. My 7-year-old had two huge helpings and then went back and picked the last few pieces of chicken out of the serving dish, which merits a five-star recipe in my book. Thanks.
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1 user found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Sep. 10, 2006
These are excellent. With the full cup of chips, they are moist and rich. My seven-year-old saw my muffin pan and asked when I was going to make chocolate chip muffins. He then informed me that second-graders really liked them. I hadn't realized I had been so neglectful. So, I went in search of a good recipe. My son hung around in the kitchen until the muffins came out and dug in as soon as they were cool enough. After his first one, I asked how he liked them. he gave me a chocolate-faced grin and two thumbs up.
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jul. 24, 2006
This recipe, although fast and easy, didn't impress us in the least, and we didn't keep the leftovers. The meat was wonderfully tender, but the broth tasted just like what it is, canned soup and beer. Rather like licking the inside of a tin can. It also had a canned mushroom taste, which was odd since there weren't any in it.It wasn't worth doctoring up. Sorry.
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3 users found this review helpful

Garlic Prime Rib

Reviewed: Jun. 20, 2005
This was the absolute best Father's Day meal I have ever fixed my husband of 15 years. After the smoke cleared out of the house (I gotta clean that oven!), it smelled like heaven in here! The crust was perfection! I was afraid the garlic and salt would make the drippings too strong to make a good gravy, but I was so, so, so wrong! After using some of the goodies from the pan to make the Yorkshire pudding, I only had about 1/3 cup left. I poured some cold canned beef broth into it, which was great because the change in temp made some of the fat coagulate so I could skim it off the top). I then thickened it with some cornstarch and served the BEST beef gravy I have ever made. Next time, I'll take the beef out at 130 so it is truly medium rare after the carryover cooking stops. I'll also get a bigger roast as my first-grader declared it his favorite meat and has been gazing longingly at the leftovers that will be tonight's dinner. Then again...maybe we'll have the beef for lunch and make Dad stop for a pizza on the way home. Hmmm! Thanks for a wonderful recipe.
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151 users found this review helpful

Mexican Rice III

Reviewed: Jun. 2, 2005
I really love this recipe but agree with a previous reviewer that, while it is pretty authentic Mexican restaurant fare, it isn't anything like the rice I've had made by people from Mexico. Living in the Phoenix area for 15+ years, I've had lots of variations on the theme. Still, it is an excellent recipe, and my husband prefers it to any that we've had in restaurants. I found that it is even tastier if I saute the rice for a few minutes, then add the veggies (garlic finely minced)to the pan and let them cook down just a bit. That way, the flavors "mingle" better, and it sweetens up the garlic and onion. A brief saute also distributes the taste of the jalapeno and dissipates the heat. Thanks for a great recipe.
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373 users found this review helpful

Scalloped Potatoes II

Reviewed: Nov. 12, 2004
Our family has had these potatoes as part of our Christmas Eve celebration since before I was born. Now, when I make it, I add cubed ham steak in the layers. We also add a few separated rings of very thinly-sliced onion in each layer. To prevent the lumps, use Wondra flour. It works like a charm 99% of the time. I don't heat the milk, just carefully pour it until you can see it approaching the top layer of potatoes. Last but not least, place several tablespoon-size pieces of cold butter on top. As it melts down, it helps to create the roux.
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9 users found this review helpful

South Beach Peanut Butter Cup

Reviewed: Oct. 24, 2004
Being a diabetic, I had to say goodbye to my beloved chocolate peanut butter ice cream. Now, with this recipe, I can have it almost every day! Love South Beach!
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1 user found this review helpful

Strawberry Spinach Salad I

Reviewed: Aug. 11, 2004
I've probably considered this recipe a thousand times but always found something different as I'm not a fan of strawberries. I was stumped for a side dish to go along with fiery Cajun shrimp. One of the reviewers said that they served this with spicy shrimp and loved it. So, I gave it a try and another and another and another. It was wonderful! My hubby loved it, too. I used the balsamic and the full amount of sugar. My husband doesn't do poppy seeds. Otherwise, I didn't change a thing. Thank You!
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2 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jul. 28, 2004
While the beef was moist and tender, there was way too much salt and pepper to make the broth suitable for dipping. I ended up diluting it with about 2 cups of water. Next time I'll eliminate the salt (canned broth is salty enough)and cut the ground pepper in half. Otherwise, the Italian beef taste was definitely there and very good. For the person in Phoenix, try Luke's at 16th Street and Indian School for their Italian beef. It's the closest thing I've found to the real stuff. A suggestion for another reviewer: If you want the beef sliced rather than shredded, make it the day before. After a night in the fridge, slice it across the grain and gently warm it in the broth.
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120 users found this review helpful

Buttermilk Pound Cake II

Reviewed: Jun. 28, 2004
Very flavorful and moist. I ended up using a teaspoon of vanilla, the juice of two small lemons and their zest. I planned on putting a powdered sugar lemon glaze on it, but I couldn't get the darn thing out of my very well-greased, nonstick bundt pan. It still tastes good, and we are making due nicely with the sad looking thing. Next time I'm going to use the two-piece tube pan to make sure I can get it out. My husband also has had success with dusting the pan with sugar after he greases it. Makes a nice and crispy crust on the outside.
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4 users found this review helpful

Baked Pork Chops I

Reviewed: Apr. 7, 2004
The first time I made the recipe, I didn't have much luck. The breading stuck to the pan rather than the meat and the chops were tough. I decided to try it again with several modificaitons. The chops I had this time were very thin so I seasoned them and browned them in olive oil only about two minutes each side just to give it some color. I then transferred them to a baking pan. Mixed the creamed soup with a whole can of milk and some sliced fresh mushrooms and poured it over the chops. I didn't have wine on hand I then melted a good tablespoon of butter and mixed enough seasoned bread crumbs into it to absorb the butter then spread the crumbs over the chops. I baked them uncovered at 375 for about half an hour until it was bubbly and the topping was golden brown. Each chop had all its toppings. There was plenty of sauce for the mashed potatoes and dinner was on the table in 40 minutes. Yummy!
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4 users found this review helpful

Banana Crumb Muffins

Reviewed: Dec. 3, 2003
Wow! These are really good. My husband says they're terrific, and he isn't a muffin man. My three bananas were pretty small so I added between a quarter and third of a cup of sour cream so they'd be moist enough. It added a nice tang. I'm going to buy some bigger bananas and let them get overripe so I can see if it will have even more banana goodness. Make sure your topping is firmly attached to the batter so that when they rise you don't have the stuff melted on the muffin tin...although picking that off was tasty too.
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3 users found this review helpful

Swink's Chili

Reviewed: Nov. 11, 2003
I've had this recipe in my recipe box for almost two years but kept passing it by. What a mistake! It's really good chili. I changed it a bit. I only made half the recipe by using half the beef and onion, one can of baked beans, a rounded tablespoon of tomato paste, half the seasoning packet, some green pepper and minced garlic and one can of the soup and then the tomatoes. I didn't add any water, and it was the perfect thickness. It seemed a bit hot for my little guy's taste so I added a handful of brown sugar. I served it over pasta with cheese and onions on top. This will now be my standard chili recipe. Thanks.
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13 users found this review helpful

Autumn Spice Ham Steak

Reviewed: Nov. 6, 2003
This was quite tasty even though I decided for some odd reason to cover the pan while the apples cooked, and it ended up rather watery. I don't care for ham but was tempted to have seconds. I'll make it again soon as I'm sure it's even better cooking the apples with the lid off so they can caramelize a bit. Yum!
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8 users found this review helpful

Peking Pork Chops

Reviewed: Aug. 11, 2003
This was really good. All I had was really thin chops, but they still came out nice and tender. I gave this recipe five stars because my preschooler not only ate his whole chop but had two helpings of rice with the "gravy" on it. He hummed while he ate. I wasn't sure what Chinese ketchup was so I used half hoisin sauce and half ketchup. I also used about half the amount of light soy and almost doubled the sugar and it was still plenty salty enough. During the last hour or so, I added some canned pineapple chunks along with a good shot of the juice and half a green pepper. Definitely a keeper! Thank you.
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53 users found this review helpful

Kung Pao Chicken

Reviewed: May 12, 2003
This was very, very yummy. I did a few things differently. I decreased the amount of sesame oil. I added mushrooms and broccoli to the sauce and sauteed the chicken in flavored wok oil. I didn't want the sauce to be too strong for my hubby and four-year-old so I doubled the sauce recipe and added about a cup of chicken broth and an extra bit of cornstarch. I omitted the chili paste but added red pepper flakes to my plate to heat it up. I didn't have any peanuts so I had to shell some from the African Gray's stash so they were unsalted. I can't wait to make it again. By the way, the bird thought it was top notch too. Thanks
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48 users found this review helpful

Cola Pot Roast II

Reviewed: Apr. 17, 2003
This was very good. I did change a few things. I used a whole packet of gravy mix and omitted the celery and dry onion soup mix. I also added an extra clove of garlic and a large minced shallot. The cola turned a tough roast into a very tender one. I made one big mistake, though. The gravy tasted wonderful when I took it out of the oven. It was too thin so I decided to thicken it. I was pulled out of the kitchen and it reduced quite a bit while I was gone. The result, a super sweet sauce that burned on the bottom of the pot easily due to all the sugar in the cola. I will make this again, though. My preschooler really liked the meat. I just won't mess up the gravy!
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1 user found this review helpful

Ground Turkey Casserole

Reviewed: Apr. 15, 2003
I did this a little differently. I used crushed tomatoes and a can of Ro-Tel tomatoes with green chilis. I added shallots and a bit of jalapeno to the turkey and crushed corn chips to the top. It was a little bland but a good comfort food. I think that, if I make it again, I will mix the noodles in with the meat mixture because I ended up the a bunch of wet noodles with no sauce.
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5 users found this review helpful

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