Kelly Recipe Reviews (Pg. 5) - Allrecipes.com (1367040)

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Kelly

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 24, 2007
Wow, were these ever good! I followed the recipe EXACTLY and was amazed at how great they turned out. Even better the next day (I did think they were a little on the sweet side warm out of the oven), and if I was ever crazy enough to open a bakery, these would DEFINITELY be on the list! Thanks for the post!!
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Curried Meatloaf

Reviewed: Jul. 24, 2007
This was kind of weird. I didn't like the idea of ground beef, so I used ground turkey and left out the onion. My husband and I both thought it was okay, but for some reason the thought of eating the leftovers was nasty, and we threw it away. Won't make again, but the thought is appreciated!
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2 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Sep. 20, 2006
My husband and I both really enjoyed this. I used olive oil instead of butter and added Italian herbs to plain breadcrumbs. I think the only thing I would do differently is mix the breadcrumbs and oil or butter together before putting on the salmon; I had some completely dry breadcrumbs in some spots, and soggy, oily crumbs in other spots. I was hoping for a crisper topping, like what I put on mac & cheese. Other than that (and that was my fault), this was delicious! Thanks!
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4 users found this review helpful

Sage Pork Chops

Reviewed: Sep. 20, 2006
These were great! I brined the chops first in a sugar/salt/water solution for 1/2 an hour, and didn't add any salt to the rub. I used low-sodium canned chicken broth instead of beef anything (I think beef bouillon or broth tastes tinny), and added a flour/water slurry when the chops were done cooking to make a first-rate gravy for mashed spuds. Will make this over & over! Thanks!
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1 user found this review helpful

Connie's Quick Stew

Reviewed: Aug. 31, 2006
I thought this recipe was a great launching pad for tweaking. I used a can each of tomato & mushroom soup to reduce the "tomato soup-y" taste, added minced garlic to the ground beef and a healty amount of thyme, and used fresh green beans. I really liked it, but my husband was less than impressed. I would give it 4 stars, but since hubby probably doesn't want me to make it again, I have to reduce it to 3. Thanks for the post, and I wish I could make it again!
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2 users found this review helpful

Puttanesca I

Reviewed: Jul. 17, 2006
Fantastic! Very much like the puttanesca I had in Napoli. Like other reviewers, I reduced the oil to 2 tblsp., and I added a bit of white wine to make the sauce thinner. Well named "puttana" (); a very lusty sauce. Delizioso!
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2 users found this review helpful

Garlic Chicken

Reviewed: Jun. 13, 2006
Fabulous! Quick, easy and delicious! Will make again & again! Thanks for the post!
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0 users found this review helpful

Upside Down Ham Loaf

Reviewed: Apr. 25, 2006
Very good! I didn't have any pineapple, so I just made the brown sugar-butter mixture for the top and substituted water for the pineapple juice. I added some dried minced garlic, as my husband won't eat onion. Can't wait to try it with the pineapple, and will definitely have a sandwich with it for my lunch tomorrow!
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5 users found this review helpful

Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Apr. 20, 2006
Absolutely first rate! Follow other reviewers advice and cut way back on the fats - 2 tablespoons of olive oil and no butter. Also didn't add any tomato because they're so disgusting this time of year. Made far more than we could eat in one meal, so I stirred in some quartered artichoke hearts and balsamic vinaigrette salad dressing, and had a delicious pasta salad! Thanks for the post!
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14 users found this review helpful

Carnation® Swedish Meatballs

Reviewed: Apr. 11, 2006
I really enjoyed these! My husband actually made them, omitting the onion, and they were excellent. They reminded me of the Swedish Meatballs my mother used to make when I was a child. Will definitely make again (but I think I would add a wee bit more nutmeg & dillweed, just because I love them...).
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3 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 20, 2006
After reading all of the other reviews, I made this for my father and his girlfriend yesterday with a little trepidation...and now I have to say that this was the BEST corned beef I've ever made or had! For folks who have complained about the meat not being done enough, or too tough, remember that LOW and SLOW is key! I cooked my in my old faithful Le Creuset Dutch oven at 300* for 5 hours. One nice thing about LOW and SLOW is that you can't really overcook it, and with cuts of meat that need to be braised, the longer the better. The Guinness and browned sugar gave the meat a delightfully different taste, but not at all beery or overly sweet. I added some peppercorns, allspice berries and whole cloves, and didn't use a rack, as so many people recommended. The leftovers will make terrific sandwiches. This is the ONLY way I will EVER cook corned beef again! Thank you SO MUCH for the post!
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7 users found this review helpful

Lemon Pepper Pasta

Reviewed: Mar. 17, 2006
Yummy! I did add salt, and also some halved artichoke hearts that I needed to use up. My husband would have liked it better with some anchovies and capers...next time, I guess. Thanks!
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2 users found this review helpful

Cube Steak Parmesan

Reviewed: Mar. 17, 2006
We really enjoyed this! I did what a lot of other folks did, and used jarred spaghetti sauce. I think it needs a little bit more than just 5 minutes after putting the cheese on - next time will bake the meat 15 minutes, add the cheese and bake another 15 minutes. Will definitely make again!
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3 users found this review helpful

Indian Chicken Curry II

Reviewed: Mar. 8, 2006
3/8/2006 I guess I'm still looking for the perfect chicken curry with coconut milk. This was pretty good, but just not...quite...right. I'd try it again, though; just do some tinkering with the spices. It tasted just a little bland. 9/1/2011 Changed my mind! Followed another reviewer's tips: Used a whole can of coconut milk because I didn't have any yogurt, a chunked up potato added along with the chicken and peas added along with the lemon juice. Was a little bit freer with adding the spices, and used a spicier curry powder. Used powdered ginger and added some garam masala. Really delicious! Served with my favorite plain naan bread from Trader Joe's.
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Cider Vinegar Chicken

Reviewed: Mar. 8, 2006
This recipe sounded strange, but it sure was good, and ridiculously easy. I didn't like the thought of baking raw chicken (would have looked too pale!), so I seasoned and browned it first in a little oil in an oven-safe skillet, then added the garlic and vinegar. Cooked to perfection in 35 minutes! Thanks!
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4 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jul. 4, 2005
I've never been much of a fan of oatmeal cookies, but these might just change my mind! I used all butter and substituted dried cranberries for raisins. I found that rotating the cookie sheet halfway during baking time resulted in more evenly browned cookies. I also discovered that a couple extra minutes resulted in a crisp cookie, perfect for dunking! I was able to get 7 dozen cookies out of the recipe as is, using a 1-teaspoon cookie scoop, so I'm not sure what Beth was using. Thanks for the post!
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Crispy Rosemary Chicken and Fries

Reviewed: Jun. 29, 2005
Very good! We don't like chicken thighs, so I used bone-in, skin-on breasts instead. Brined them for 45 minutes in 2 quarts of water with 1/4 cup each of table salt & sugar (if you do this, be sure to rinse the chicken well after brining!). Used Yukon Gold potatoes & chunked them up rather than quartering them. And, I think most important, I DID NOT cover the dish while baking it. I thought that covering would definintely impact how crispy everything would get. It sure couldn't have been easier, but I think next time I'll use fresh garlic, because the garlic taste was minimal. Smelled great while it was roasting! Thanks for the post!
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174 users found this review helpful

Creamy Smoked Salmon Pasta

Reviewed: Jun. 19, 2005
Well, how did I change THIS recipe? First of all, no onion! Then, I sauteed fresh mushrooms with the garlic & removed them from the pan before making a nice toasty roux. I used 2% milk and no cheese (we don't like cheese with most seafoods). Added some dill along with the peas, mushrooms & salmon. Very tasty and would definitely make again! Thanks for the post!
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21 users found this review helpful

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

Reviewed: May 19, 2005
This was really good...and lent itself well to major changes. First off, I didn't have tuna, so I used chicken instead. I also added spinach that I cut into chiffonade. I didn't have a fresh lemon, so just used bottled lemon juice. Maybe next time I'll follow the recipe!
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22 users found this review helpful

Flank Steak Pinwheels

Reviewed: May 4, 2005
First rate! Had to make changes (of course!); I used fresh spinach that I sauteed until wilted, shredded Gruyere and no onions (husband hates them). I don't think I flattened the steak enough, because I wasn't really able to create a "pinwheel," but it roasted up nice & juicy and the filling was great. Can't wait to make it again with feta! Thanks!
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