Kilyena Recipe Reviews (Pg. 1) - Allrecipes.com (16184316)

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Steak House Au Gratin Potatoes

Reviewed: Aug. 22, 2014
These were pretty good, my family gobbled them up. However, I think I might try increasing the cream sauce next some next time so they will be creamier. Maybe it's because my potatoes were bigger than the recipe, but it only stated 3 russets and not the size so I tried to stay in the medium to medium large size. They did take longer to bake and I cut mine in small cubes. I'm going to take the advice of another reviewer and try boiling them for about 10 minutes before baking to cut down on the time. Thanks for a great recipe.
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Grilled Mongolian Pork Chops

Reviewed: Jun. 7, 2014
Good Lord! YUM YUM YUM! My husband and I both love to cook and we really enjoyed this recipe. We followed it exactly. The mustard sauce really does compliment the pork so well. This is definitely a keeper. We marinated the chops over night. We cooked them on our cast iron grill to get the grill marks and then put them in the oven on 300 degrees F until it read 140 degrees basting every few minutes. We also made braised cabbage from his site (Foodwishes). I made loaded mashed potatoes and served it with Weyerbacher's Merry Monks ale, a great ale for this meal. Thank you for another fabulous recipe Chef John, you ROCK!
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Melt-in-Your-Mouth Slow Cooker Chicken

Reviewed: May 22, 2014
I only gave this a 3 star because my husband loved it. I disliked it. I think it was the malt vinegar. I want to make it again without the malt vinegar and will give an update then. Malt vinegar is such a strong flavor it was too much.
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Meaty Slow Cooker Jambalaya

Reviewed: May 5, 2014
This has a wonderful array of flavors. I wouldn't add the sausage and chicken until the last 2 hours, because it will dry out the meat if you add as stated. We substituted fresh shrimp in place of the ham, added the last 30 minutes of cook time. I added rice the last hour and half and in order to get it to actually cook I had to add a cup or 2 of chicken broth and then the rice became mushy but it was still worth it. I would recommend making this without the rice and just serve it over cooked rice. We really enjoyed this. I will make it again. Not really spicy for our taste though next time we will up the Cajun spices. Thanks!
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Sesame Noodles

Reviewed: May 5, 2014
Oh wow! This was delicioussss! Everyone raved about it. We cut the sugar in half, 4 tablespoons of safflower oil and rice wine vinegar instead of 6. Cut the sesame oil in half because it's a very strong flavor. 1 tablespoon chili sauce and added 2 tablespoons mirin. We adjusted for our taste and it worked out great, but honestly even if we didn't adjust this recipe (other and the sugar) I'm sure it would be delicious. Oh and yea we used 9 ounces of FRESH pasta. Yum!
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Meatball Nirvana

Reviewed: Mar. 28, 2014
I made the mistake of making these half hamburger meat and half Italian sausage) They were way too strong and over powering. Unfortunately the mild Italian sausage so over powered most everything else. I rated this a five star because my hubby really liked them and also because my alteration made this recipe taste much different than it would have been otherwise. So it would not be fair to give it a low rating. I will make this again using only hamburger meat and hopefully I will have a great meatball recipe, because if you stick to the recipe I don't see how you could go wrong with this one. These do a have a kick to them so if you don't like spicy, I suggest you omit the red pepper flakes.
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Chef John's Quiche Lorraine

Reviewed: Jan. 11, 2014
WOW! Delicious! Easy to make and so so good! Word of caution, it will take more than an hour for this to cool to just above room temperature and maybe longer. I gave it 35 minutes and decided to cut it and it wasn't long enough. It still tasted delish but wasn't firm in the middle. But I know for next time. The slices that cooled did firm up though eventually but we couldn't wait any longer after already cutting into it haha! I did have to bake it about 52 minutes because my oven seems to always take more time. I advise anyone who wants to make this to watch the video for some great tips. I did add about 3/4 of a cup of chopped leeks since he mentioned he added more. I used 7 ounces of Gruyere cheese because that's what I had and I didn't want to waste it, it's too expensive! In the video he says to layer with 2/3 of each and then top with the last 1/3 instead of 1/3 each x3 which is what I did because it was easier. My whole family loved this recipe. I will definitely be making this again on special occasions. Thanks to another fabulous recipe Chef John.
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Chef John's Turkey Burger

Reviewed: Jan. 9, 2014
OH MY MY! This burger is a wonderful expression of a great blend of spices which packs so much flavor and taste. I would give it a 10 if I could. I followed the recipe exactly. I built my burger how Chef John suggested and it was wonderful. All the flavors meld so well together. The tomatoes tossed in lemon juice added a delicious touch and it went so well with the cilantro. All the flavors compliment each other so well. This has to be one of my absolute favorites. My hubby said he couldn't wait to eat another one and I'll probably be dreaming about them in my sleep tonight haha! I cooked it on a cast iron grill on my stove top. I wouldn't recommend cooking them in a pan though, the grill worked so much better. To save time I started cooking two of them in a pan since the grill could only cook 2 at a time. I ended up taking them out because they were just parboiling in liquid and finished cooking them on the grill. They were very forgiving and cooked up well. It would be a shame to change anything in this recipe because this burger is perfect! Thank you for sharing this Chef John.
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Chef John's Smothered Pork Chops

Reviewed: Jan. 6, 2014
Delicious recipe! How anyone could find this recipe bland I have no idea because it was anything but bland. Maybe they didn't caramelize the onions as instructed? Which is an important step for this sauce. It had lots of rich, full flavor. The only modification I made was for the poultry seasoning I used Adolph's Seasoned tenderizer since my family doesn't like regular poultry seasoning. The spice set is perfect for this recipe. It has garlic powder in it but I sprinkled a little more on the chops before searing them; no need to salt since Adolph's has salt in it or you could just use garlic powder, onion powder and salt instead. If you plan on serving over rice, pasta or even potatoes, for that matter, you might want to consider increasing the sauce to 50% more since it didn't make quite as much as we wanted. The sauce is wonderful! I served over some ridged elbow pasta with fresh steamed green beans sauteed in a little olive oil, fresh minced garlic, kosher salt and freshly grated black pepper. The chops were gobbled up with a definite request for this one to be a regular in our house. It will replace my another smothered pork chop recipe I've been making for years. Thanks Chef John for another fabulous recipe!!
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Mushroom Chicken in Sour Cream Sauce

Reviewed: Jan. 2, 2014
The chicken with the rub is definitely not bland. I took the advice of other reviewers and sauteed the mushrooms in a little butter before adding to the pot and I added the sour cream 30 minutes before serving. I also cut the chicken into bite size pieces and put back in the pot after adding the sour cream. My family really liked it. I will definitely be making this again. I had 2 lbs. chicken breast that I cut horizontally across before adding the rub so my breast were thinner and it only took like 3 1/2 hours total to cook. The last half hour I turned it up to high. Served over slightly buttered Jasmine rice. I did double the sauce which does make a lot. Unless you really want a lot of sauce I wouldn't recommend it. Because I doubled the sauce I also doubled the mushrooms. The next day I grilled up some more chicken with the same rub and added to the sauce and served for dinner again. It was very tasty. Thanks wx2computers for sharing a simple and easy but great recipe. UPDATE: The next time we made this my husband threw some of the leftover spice set from the rub (he made a little extra) into the finished sauce and stirred it all together. The extra spices added even more delicious flavor to this dish.
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Basic Corn Muffins

Reviewed: Jan. 2, 2014
Very tasty. I took the advice of another reviewer and added an extra egg, corn, chopped jalapeno's and Mexican blend shredded cheese (about a heaping 1/2 cup. I also used white cornmeal but I'm sure they would be just as tasty with yellow. Next time I want to try buttermilk instead of milk. I have also used Martha White Buttermilk cornmeal mix in the past and it turned out really good just don't add the baking powder. Thanks for sharing.
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Chef John's Chicken and Mushrooms

Reviewed: Jan. 2, 2014
Great quick and easy recipe that's simple but very tasty. We used boneless skinless breast because that's what we had. We also doubled the mushrooms and sauteed them with half an (large) onion. Served with mixed vegetables and creamy chicken rice. Great recipe!
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Chicken in Creamy Sun-Dried Tomato Sauce

Reviewed: Dec. 26, 2013
We didn't care for it. It sounded great on paper but it was lacking in taste. It's missing something. Followed the recipe exactly.
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Cheddar Stuffed Meatballs with Sauce

Reviewed: Dec. 26, 2013
The meatballs had a really good flavor, however, the sauce really needs some sugar. The cheese kind of gets lost, not sure I would use in these next time. The sauce was tangy and very tart. With some sugar I think it would make a world of difference. The maple syrup didn't add enough sweetness. I wish I had of tasted the sauce before I poured it over the meatballs. I would like to try these again but sweeten the sauce up a bit for a more tangy sweet balance. I followed the recipe exactly as written. Thanks for sharing.
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Easy Chicken Rice Casserole

Reviewed: Nov. 24, 2013
Not bad. Even though I added 2 cups of chicken broth along with milk it still wasn't creamy enough. I used Jasmine rice. I think next time I'll cut the rice to 1 1/2 cups and hopefully it will be creamier. I used a little garlic powder otherwise I followed the recipe. Hubby really like it.
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Mamaw's Chicken and Rice Casserole

Reviewed: Sep. 6, 2013
I was skeptical when I saw 3 cans of soup go into this and I almost deleted it until I read the 1st reviewer which stated my concerns with the soup and that it would have a processed taste which she stated didn't. I decided to try it. I used 50% less fat Land of Lakes Margarine to cut down on the fat. It takes a 3 quart or 9 x 13 in casserole dish which isn't stated in the recipe. I decided to give this a try thinking I would regret it but not only didn't I regret it I LOVED IT. It's fast, easy and it does not have a processed taste which I expected. I warned everyone ahead of time that it might not be great but it was an easy meal. Everyone said "what do you mean it's not great we love it". I have to agree. If you're looking for a relatively fast easy meal that's tasty this one is one you might want too consider. No processed taste at all. It was done in an hour and only prep time really was cutting up the chicken breast. Only change I made was to add some Her*box chicken seasoning (which I think is the best) to the mix. Otherwise I followed the recipe exactly. Most recipes call for the chicken to be cooked prior to baking but this one didn't and I wasn't sure about it but after an hour I pulled a chicken bit out of the center and temperature checked it and it was done. My family really liked this and I will definitely be making this again and again. It's easy and tasty. If you are in need of a fast and tasty meal this one fits the bill.
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Brazilian White Rice

Reviewed: Sep. 3, 2013
We loved this! Simple but tasty. Didn't change a thing. Will definitely make this again and again.
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Famous Butter Chicken

Reviewed: Aug. 23, 2013
I've made something similar to this for years. Instead of cracker crumbs I used flour mixed with salt, pepper, garlic powder, and a little paprika. I find it is easier and the chicken browns better if you just melt the butter in the casserole dish before adding the chicken. I put the casserole dish in the oven to melt the butter, then add the chicken. I always bake my chicken on 350 for about 40 - 45 minutes for bone in and 30 minutes for boneless. Having said that I really like the difference the cracker crumb gives it. I always use about 1/3 cup of butter which is all that's needed. My family has already requested this again. Thanks for sharing.
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Creamy Broccoli and Cheese Casserole

Reviewed: Aug. 22, 2013
This was kind of a disappointment for us. First of all the 2 tablespoons of bread crumbs was not enough to cover a casserole... so I tripled it and it kind of covered it but not completely still. It's a personal preference but my family wasn't a fan. It was not only a taste preference but also a texture preference.
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Chicken With Mushrooms

Reviewed: Aug. 11, 2013
This was really good as made but the 2nd time I made it with modifications and it was even better. I sauteed the sliced mushrooms and 1/2 large onion cut julienne style in a little butter, adding some fresh minced garlic the last 2 minutes. Removed to a bowl and de-glazed the pan with a little white wine and sat aside. I used 6 thin sliced boneless chicken breast half's, which works so much better. Seasoned the chicken with some garlic powder, black pepper, and a hint of salt before dredging in the eggs and breadcrumbs. I browned them in a nonstick skillet and baked them for 25 minutes. Added cheese (I have used both muenster and mozzarella and both are great). Then baked another 10 minutes until the cheese melted. I de-glazed then skillet with a little white wine. Scraped the bits from both skillets and combined, made a roux with a little flour and butter allowing the roux to brown slightly. Added 32 oz.'s of chicken broth with a little sprinkle of bouillon powder. Allowed it to simmer while chicken was baking. I used two different skillets so that the mushrooms and onions can saute while I'm browning the chicken, which saves time. When chicken was done I thickened the gravy with a little cornstarch and water and served over white rice. It is a huge hit at my house. It only took about an hour total to prepare and cook. I will be making this again and again. Thanks for the recipe!
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