Mrs. K Recipe Reviews (Pg. 1) - (1977361)

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Mrs. K



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Antipasto Pasta Salad

Reviewed: Jun. 20, 2005
I made this for my step-daughters grad party and total strangers asked me for the recipe. I have to admit I didnt taste any at the party, but the next day I ate some leftovers and it was fantastic. I made a few alterations; rotini instead of sea shell, yellow or red pepper in place of green, 3oz. can of olives, 3 green onions, and instead of the dressing provided in the recipe- I used Newman's Own Light Balsamic Vinegrette. It was a huge hit. The key was to mix everything together but the balsamic dressing and let it sit for a while. In my case, 24 hours before I poured the Newman's Own on it. Really yummy! One reviewer suggested Pepperchini's, which I think would be a great addition. I didnt think this cost much to make, and I dont understand why people think there is so much chopping. That is a part of cooking! This is an excellent recipe and one woman at our party said it was going to be her pasta salad recipe from now on. Excellent! (Edited 5/9/2010)
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465 users found this review helpful

Chicken Marsala

Reviewed: Sep. 18, 2003
I thought this was good, but I could tell just by the ingredients that it was going to need some doctoring up. I added garlic powder, italian seasoning and lots of salt and pepper to the flour mixture. I cut back on the oil and butter- about 2 heaping tablespoons each. Plus, I sauteed crushed garlic in the oil and butter before adding the chicken. It turned out great. My stepdaughter loved it. I served it with angel hair pasta and broccoli. But I think I may add cream to it at the end, like one reviewer suggested, to make more 'gravy'. It needed more sauce for the pasta. All in all, this is great! (Edited 5/22/2010)
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372 users found this review helpful

Easy Peach Crisp I

Reviewed: Mar. 31, 2003
I tried this again- after a less-than-thrilling result the first time. I took the suggestion of another reviewer- I cut the butter into a yellow cake mix with a pastry cutter, added 1/2 cup of brown sugar and sprinkled the mixture over the peaches. I sprinkled a generous amount of cinnamon on the peaches first. This time it tunred out perfect! It still was sweet and could even get away with cutting the brown sugar back to 1/4 cup. Using the pastry cutter with the butter and cake mix made all the difference in the world. The crust was yummy and the filling was more solid- not a runny mess like the first one I made. A keeper!!
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253 users found this review helpful

Cheese Ball I

Reviewed: Dec. 19, 2005
Excellent! I added 1T Worchestershire and 1T Tabasco. I received lots of compliments. It is a keeper! Note: I have made this twice. Once using Hidden Valley DIPS mix and once using Hidden Valley Ranch dressing mix. There is a huge difference. Use the Salad Dressing mix and NOT the dips. The dips mix is very, very salty. (Edited 5/22/2010)
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158 users found this review helpful

Lemon Cake

Reviewed: Feb. 1, 2011
I used a lemon cake mix and made it according to the directions on the box except I added a box of instant lemon pudding mix and the juice one lemon. Then I used lemon pudding instead of vanilla with the Cool Whip for the topping. Excellent! My husband loves lemon desserts and thought this was very good. Not too sweet. Very fresh and light. Yummy!
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116 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jul. 24, 2003
This is a great recipe. I have had this salad from a deli before, but it always lacked something. I made this for visiting relatives and they asked me to make it again the next day. I used red wine vinegar, instead of white wine vinegar. And, since we are watching our sugar intake, I used Splenda instead of the sugar. No one knew the difference. Even my brother- who can smell an artificial sweetener from a mile away- had no idea. It definitely needs to sit overnight for all the flavors to meld. Great recipe- I am glad to have it! (Edited 5/22/2010)
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110 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Nov. 20, 2002
These are excellent peanut butter cookies! I added about 1/2 cup more peanut butter and a dash of vanilla. I also used chunky peanut butter and it added more crunchiness. Next time I am going to try it with milk chocolate chips and peanut butter chips. I agree 1 cup of oatmeal is not enough. I added an extra 1/2 cup but next time will increase it to 2 cups total. This is a keeper!
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68 users found this review helpful

Lemony Garlic Shrimp with Pasta

Reviewed: Mar. 13, 2011
I've been making a version of this for years. I got it from Ina Garten (Barefoot Contessa). I use 1/2 cup fresh squeezed lemon juice and a 'glug' of white wine, plus Italian parsley. Make sure you add the garlic only after you add the lemon juice/wine. Otherwise if you saute it with the shrimp, it will burn and there is nothing worse than burned garlic. For the pasta, I have made it with angel hair, regular spaghetti, and linguine and prefer linguine over all the others. It stays separated and doesnt turn into a big pasta glob. I also add several thin slices of lemon and fresh grated parmesan for presentation. It is absolutely one of my favorite dishes to make and only takes a few minutes to cook. It is excellent! Note: dont skip the step of soaking your shrimp in the salt water. It cleans them really well resulting in very fresh tasting shrimp.
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51 users found this review helpful

Perfect Berry Shortcakes

Reviewed: Jun. 25, 2005
This is the best shortcake ever! I followed the shortcake recipe exactly, but improvised on the berries. I omitted the frozen berries and used fresh raspberries, marion berries and strawberries- a pint each with 2T sugar stirred in. The shortcake is so tender and wonderful. I was so proud to serve this to my husband. It would be perfect for guests. Totally a keeper!
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31 users found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 21, 2011
This is a classic! Last year, instead of using Swanson's chicken broth in a can, I used Swanson's Chicken Stock in the resealable bottle and loved it. It has a richer flavor and really added a lot to the taste of the stuffing. I will never used the canned broth again. Tips: this is great with some apples diced and sauteed with the onion and celery, too. I always use more onion and celery than called for because it reduces in size when sauteed, and add a beaten egg or two (depending on the amount I am making) to help bind it all together. Also--if you can find it in the store, I recommend using Bell's seasoning in the little yellow box. This is the stuffing/dressing I grew up on. Yum!
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24 users found this review helpful

Dip For The Stars

Reviewed: Dec. 24, 2010
Excellent! I am eating it as I write (and my husband is wrapping presents in the garage!) I would do three things differently next time. 1) Pulverize the sun-dried tomotoes in the food processor into smaller pieces. 2) Drain and mop up as much oil from both the pesto and sun-dried tomatoes as possible. 3) Split it in two. You could easily make this is two smaller molds and freeze one for later. It is very good!
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21 users found this review helpful

Herb Biscuits

Reviewed: Sep. 23, 2010
Excellent! I made mine in muffin tins--3 dough balls per muffin cup--and they were great and so easy to make. I used Pillsbury Buttermilk Grands, italian seasoning, garlic and onion powder. My husband loved them. Very tasty!!
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21 users found this review helpful

Chili I

Reviewed: Jan. 6, 2003
This is great chili! There is absolutely nothing ordinary about this recipe- which is what made me want to try this. I love the fact that it is a blend of odd ingredients and not the usual bland, easy, safe route! I blended all the wet ingredients into a dutch oven and refrigerated it for 24 hours- giving it a chance to meld. Then I added the meat and let it simmer for 2 hours. I used 2 cans of kidney beans and 2 cans of pintos. Omitted the corriander (which was $5.00 a bottle) and cut the sugar in half like others suggested. I, too, added an extra tablespoon of chili powder (4 1/2 total). It was so good! I used low sodium broth and forgot the salt (!). It needed it. Next time I wont forget the salt! Try this recipe. You will be so proud of the results! It is a keeper!!
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21 users found this review helpful

New Year's Eve Chicken

Reviewed: Dec. 27, 2003
It's not that it isnt good- it just wasnt what I thought it would be. If I were to make this again I would change a few things. First off- I would not cover it while cooking. It seemed more boiled than it was baked. I like my wings a little more candied. Plus- I would add half the amount of italian dressing than called for. The ingredients are complimentary- but the italian dressing overpowers the apricot/onion taste that I believe would be tasty.
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17 users found this review helpful

Swiss Chicken Casserole I

Reviewed: Oct. 8, 2010
This is excellent! I used wine instead of milk to add a little more flavor. One reviewer suggested using sherry and I think that would be better than just white wine. I also used Stove Top Cornbread stuffing (since I had one already in the house) and I melted the 1/2 cup butter and mixed it into the stuffing before sprinkling it in top. I didnt think there was going to be enough sauce, so I added about a half a can of cream of mushroom soup to the cream of chicken. My husband loved it--totally a keeper!
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16 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jun. 24, 2011
I make this on a semi-regular basis, but with a few alterations that make a very tasty French Dip. I use 1 cup soy sauce, 1 can of Campbells Beef Consumme' soup, 1 packet of Lipton Onion Soup mix and 6 cups of water. I also add 5 garlic cloves, 1 bay leaf and a sprig of fresh rosemary. So yummy!
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13 users found this review helpful

Triple Berry Crisp

Reviewed: Aug. 3, 2011
I've made this twice now--both times using frozen fruit. The first one I made was strawberry, raspberry, blueberry and it was excellent. The second time with peaches and blueberries--again excellent. Just thaw the fruit first and mix in a tiny sprinkle of sugar (doesnt need it, really) and voila! I suggest melting the butter before you add it to the dry ingredients. Much easier. Since there are only the two of us, I halved it and baked it in an 8x8 glass dish. This is so easy and so, so good! A keeper!
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12 users found this review helpful

Prime Rib

Reviewed: Jan. 5, 2004
This is great! I made this on Christmas day and again New Years day. It is that good! Remember- 5 mins. per pound at 500 degrees. Use a thermomter for best results. I made a paste with the mustard- using minced garlic from a jar, and tons of Montreal Steak Seasonings (a favorite year round) and garlic salt. Very tasty! My husband hates roast beef- after a childhood full of bland, dry ones- and loves this. This is a keeper!!
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12 users found this review helpful

Magic Cookie Bars II

Reviewed: Dec. 2, 2010
I first made these in my 7th grade Home Ec. class in 1974, and we called them 'Hello Dolly's'. They are great with pecans instead of walnuts, or peanut butter chips w/ salted peanuts. My Mom made them a family tradition that same year, and I cannot imagine a Christmas cookie collection without them. So yummy!
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11 users found this review helpful

Lemon Grilled Chicken

Reviewed: May 20, 2008
I made something similar to this last night using fresh rosemary, thyme and parsley all chopped, about a 1/2 cup of fresh squeezed lemon juice, fresh chopped garlic, olive oil and tons of kosher salt and pepper. I marinated three chicken breasts and grilled them. It was excellent; very fresh, light tasting and perfect for summer. My husband loved it.
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11 users found this review helpful

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