Kelly S. Recipe Reviews (Pg. 1) - (19800394)

cook's profile

Kelly S.




View All Reviews Learn more

Chicago-Style Pan Pizza

Reviewed: Jun. 26, 2012
I highly recommend a few add ons to attain a thoroughly cooked (not gummy!) & higher crust: Oil the pan, sprinkle with cornmeal -- stretch the dough out & proof for at leas 20 minutes -- until its light and a bit puffy. Pre-cook for at least 10 minues until its light brown, then pull out & add your toppings & cook as directed. It will be lighter, thoroughly cooked & NOT gummy. If you like it thicker - do it in a cast iron frying pan & cook a little longer. I do recommend making your own dough, but if you don't have the time, this works quite well!
Was this review helpful? [ YES ]
2 users found this review helpful

Campbell's® Green Bean Casserole

Reviewed: Nov. 15, 2011
I've made this for years - but always use fresh green beans & pre-cook them (boil) first with some seasoning & bacon. Use real cream i/o milk - part Sherry. Saute sliced onions & fresh mushrooms together until the mushrooms are limp - then follow the directions given. Makes a huge difference!
Was this review helpful? [ YES ]
8 users found this review helpful

Sauteed Cherry Tomatoes with Garlic and Basil

Reviewed: Sep. 28, 2011
I have done something similar to this for years, but use 1 T butter & 1 T olive oil, 1 T dill weed (fresh is best), & saute` mushrooms first, then add thinly sliced zucchini, the tomatoes last & finish with a splash of fresh lemon juice.. Green veggies covered & it is so wonderful, quick & easy. I slice the cherry or grape tomatoes in half & just get them hot - not really cooking, it makes them mushy. Sooo good!
Was this review helpful? [ YES ]
5 users found this review helpful

Mom's Country Gravy

Reviewed: Sep. 19, 2011
I grew up with this as well, however - always did it with ham, bacon or sausage. If using lean sausage - or ham - you should add butter or margarine. If your gravy tastes floury - you need to cook the gravy longer (not the roux - this is only true of white gravy/sauces). I like to bring it to a low boil a couple of times -- this is true when making any gravy with flour, or even corn start types to cook out the pastiness. If you cook the roux i/o the gravy longer - it will tend to brown & will darken the gravy & this one is best white. I also add chopped up boiled egg to this breakfast gravy - which is how my mother did it. My family & friends too - all love it this way. I also sometimes add sliced fresh mushrooms when I'm cooking the sausage down - it may sound strange, but it is delicious. It's even great for dinner (try adding tiny frozen peas)!
Was this review helpful? [ YES ]
1 user found this review helpful

Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States