Kelly Recipe Reviews (Pg. 3) - Allrecipes.com (1367040)

cook's profile

Kelly

View All Reviews Learn more

Asian Coconut Rice

Reviewed: Jul. 17, 2011
Wonderful! Husband picked up the soy sauce bottle as soon as he saw the rice, so I told him to taste it first. He did, said "This tastes like rice pudding," and put the soy sauce down. I know I should have used light coconut milk, but I really love full-fat coconut milk - it seems to have so much more coconut flavor. My only change was to cook it like I learned on America's Test Kitchen; bring to a boil, cover, simmer on low for 15 minutes, turn the heat OFF, and let stand, covered, an additional 15 minutes. This works for me every time, with any steamed rice recipe. It seems you can leave the pot on the turned-off burner indefinitely. I served it with Sticky Chicken, a personal recipe I just added, and it was a perfect accompaniment. I made the whole recipe, which left me with a ton of leftovers...maybe add a little additional sugar and some dried cherries? Or pineapple? Yummmm... PS - Had for dessert tonight - chopped fresh pineapple and a packet of Splenda. Delish!
Was this review helpful? [ YES ]
13 users found this review helpful

Zesty Hominy and Cheese

Reviewed: Jul. 14, 2011
Another dish I enjoyed, but husband didn't...and he's the one who bought the hominy! I didn't think I cared much for it, but this was good. Because I was making it for just 2, I only used 1 can of hominy and cut back some on the sour cream and cheese. Used the whole can of green chiles, though. I think that's what turned husband off - if it's green and unrecognizable, he doesn't like it. Period. Too bad, because, like I said, I liked it.
Was this review helpful? [ YES ]
1 user found this review helpful

Dill Pickle Meatloaf

Reviewed: Jul. 14, 2011
I liked this a lot, so I'm giving it 4 stars, but husband didn't. He asked what was in the topping, with a look and a tone in his voice that could have meant "what's in this topping? Snot?" But I thought the chopped pickles & pickle juice gave the loaf a very interesting flavor. My only change was to use panko instead of fresh bread, and I think that was a good thing; it would have been WAAAY too wet with just fresh bread to soak up the liquid. Guess who's having a meatloaf sandwich for dinner tonight? ;-)
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Garden Green Beans

Reviewed: Jul. 12, 2011
I don't know why I didn't like these more. I like all of the ingredients, and the combination sounded good, but there just didn't seem to be much flavor. Maybe not enough salt. I'd try them again, though.
Was this review helpful? [ YES ]
4 users found this review helpful

Torsk

Reviewed: Jul. 12, 2011
I don't know what I did wrong with this, but I just didn't care for it. I was only cooking for 2, so I reduced the water, sugar and salt accordingly, but I had to add quite a bit of extra water because the fillets were so thick. I reduced the boiling time a little. The fillets were falling apart when I transferred them to the baking sheet, and broiling them for 10 minutes, even topped with butter, seemed to dry them out completely. I know some people have compared it to lobster, but I sure couldn't taste it. Maybe by using so much water, I diluted the sugar/salt mixture to the point where it was useless?
Was this review helpful? [ YES ]
0 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jul. 12, 2011
We enjoyed this! Made quite a few changes, though...I don't like to pay for bone-in chops, so I used boneless, well trimmed. Didn't have any fresh breadcrumbs, so I used panko. Didn't have any Parmesan, so I used Romano. Didn't want to bother with searing in a skillet first, so after breading the chops and patting the extra generously on top, I put them on a rack over a foil-covered shallow baking pan and baked at 425*(convection) for 25 minutes. Saved on some calories by not using any butter or oil, but I think I'll drizzle some on top next time, because my chop was kind of dry. Husband's chop was very thick, and seemed quite juicy. I really liked the taste of the lemon in the breadcrumb mixture. Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jul. 12, 2011
We enjoyed this! Made quite a few changes, though...I don't like to pay for bone-in chops, so I used boneless, well trimmed. Didn't have any fresh breadcrumbs, so I used panko. Didn't have any Parmesan, so I used Romano. Didn't want to bother with searing in a skillet first, so after breading the chops and patting the extra generously on top, I put them on a rack over a foil-covered shallow baking pan and baked at 425*(convection) for 25 minutes. Saved on some calories by not using any butter or oil, but I think I'll drizzle some on top next time, because my chop was kind of dry. Husband's chop was very thick, and seemed quite juicy. I really liked the taste of the lemon in the breadcrumb mixture. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Buttery Cooked Carrots

Reviewed: Jul. 5, 2011
We thought these were pretty good. I used white sugar instead of brown because my stepmother made fabulous carrots with white sugar, and butter instead of margarine. Next time, I will omit the extra water, as others have, because I found the sauce a little too watery; not enough cling to the carrots.
Was this review helpful? [ YES ]
1 user found this review helpful

Kielbasa with Honey Mustard

Reviewed: Jul. 5, 2011
Made as recipe stated, only using less ginger ale and more brown sugar. I like the idea of using beer instead of ginger ale, because we almost always have some kind of beer around, and I couldn't taste ginger ale at all. I like the idea of boiling down the ginger ale into a syrup, and using mushrooms (no onion, alas!), and serving in pitas. Broiled about 4-1/2 minutes, but I think a little longer would have better to make the sugar a little more caramelized and crispy. A keeper! Thanks!
Was this review helpful? [ YES ]
3 users found this review helpful

Sweet Corn Tomalito

Reviewed: Jun. 26, 2011
This was absolutely delicious. I served it as a side dish to Dr. Pepper Pork, a good braised pork recipe on the Pioneer Woman website (pork shoulder braised in chipotles w/adobo sauce, Dr. Pepper & brown sugar, 300* for 7 hours) and it was a wonderful contrast to the spicy pork burritos. Easy to make, even though I needed to use both my KA and my mini-processor (lots of cleanup!). The cornmeal mixture in the processor never did become "smooth" (I used a medium coarse cornmeal), but that made no difference. We all loved it, and I'll make it every time I do a Mexican or Tex-Mex dinner!
Was this review helpful? [ YES ]
5 users found this review helpful
Photo by Kelly

Creamy Caramel Flan

Reviewed: Jun. 26, 2011
I'm not quite sure how I feel about this recipe. I've made a lot of individual creme caramels, using heavy cream, eggs and sugar, and they always turned out silky smooth. This had a texture to it I can't quite describe; it may be that I baked it a smidge too long. I did what a lot of other users did, used only 4 ounces cream cheese, and used my blender to mix everything together. I let the blender run for quite a while. The caramel set up before I could coat the bottom and sides, but I knew that it would melt in the bain marie. I baked at 350* (convection) for exactly 50 minutes. The custard had browned on top and there was very little movement in the center. Had no trouble inverting the flan onto the platter, and the caramel covered it nicely. It tasted good - if I hadn't known there was cream cheese in it, I don't think I would have noticed it, but it just had this indescribable texture. I almost always use the convection feature on my oven because the temperature isn't calibrated quite right, but I think it was a mistake in this case. At any rate, it was super easy to make, and I'll try it again.
Was this review helpful? [ YES ]
2 users found this review helpful

Carrie's Garlic Pesto Tuna Salad Sandwiches

Reviewed: Jun. 21, 2011
I'm going to give this 4 stars because I think with some adjustments, I'll like it better. I think the pesto is great, but I don't think I'll use mustard again. A little bit more mayo instead...maybe some dill? Capers? Also, maybe the extra garlic is a little much (the pesto I used was pretty garlicky itself). I put this on ciabatta rolls, topped it with a slice of Fontina and put it on the panini grill. Husband liked it, so there's another reason to give it 4 stars. Will try again with some tweaks...
Was this review helpful? [ YES ]
4 users found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: Jun. 19, 2011
Husband proclaimed this delicious, so thank you, thank you, thank you! My tweaks: like others, I used panko, mixing in a generous amount of Italian herb seasoning and Romano cheese. When coating chicken, I always line my baking pan with foil and spray a rack with Pam, cooking the chicken above the foil. Makes top and bottom crust nice and crunchy. I used cream cheese and smoked mozzarella, smooshing the cheeses over the meat until it went almost to the edge. After dipping in milk and dredging, I sprinkled the remaining crumbs over the top. Went light with the butter, with more lemon juice, and seasoned with garlic salt, pepper and paprika. The chicen was pretty thick, so I roasted at 400* (convection) for 30 minutes, and it turned out perfectly. Husband and I are both cheese fanatics, so I can see endless possibilities!
Was this review helpful? [ YES ]
2 users found this review helpful

Maple Salmon

Reviewed: Jun. 16, 2011
Husband's first comment was "this has a smell I can't place." But he ate it; he'll eat just about anything fish. I liked it; I thought the maple flavor was just right, and it certainly couldn't have been easier. I let the salmon marinate closer to 1-1/2 hours, mostly skin side up. 20 minutes at 400* was right on target. Thanks for a keeper!
Was this review helpful? [ YES ]
1 user found this review helpful

Farmhouse Barbecue Muffins

Reviewed: Jun. 15, 2011
I knew husband would like these the minute I read the recipe, and I was right. It's kld-friendly, and he eats like a 7 year old. I enjoyed it, too, but wanted to make it a little more adult-friendly. I ran out of ketchup, so made up the difference with some honey barbecue sauce, added minced garlic and more chili powder than called for. I liked the zing of the cider vinegar; it came through really well. Shredded a LOT of cheese, and piled it on top of the muffins before baking, so the cheese got nicely browned and kind of crispy at the edges. Husband suggested that we try it next time with pulled pork.
Was this review helpful? [ YES ]
1 user found this review helpful

Halibut Dijonaise

Reviewed: Jun. 9, 2011
Delicious! When husband brought home 2 halibut fillets that cost almost $18.00, I surely hoped this recipe would be a success...didn't have any horseradish, so I reconstituted some wasabi powder in water and used panko instead of plain dry breadcrumbs. Baked at 400* (convection) for 20 minutes, and it was seemed perfectly done. So it was definitely a success, but at that price I think I'll be substituting a less expensive fish next time.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 41-60 (of 118) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Delightful Summer Parties
Delightful Summer Parties

All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.

Banana Bread
Banana Bread

Bake those overripe bananas into a delicious, easy loaf of quick bread.

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

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

Most Popular Blogs

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