kjsboutique Recipe Reviews (Pg. 1) - Allrecipes.com (12212824)

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Kielbasa with Peppers and Potatoes

Reviewed: Sep. 15, 2014
Bake It! I have a large family to feed and it would have taken 3-4 skillets to feed everyone, so I adapted. I kept the recipe the same, except doubled the meat - used 1 polish kielbasa and 1 smoked sausage that was already cooked. (Hillshire Farms) Used my Vidala chopper (cheepy from Bed Bath & Beyond) to make quick work of chopping everything. Kept the skin on the potatoes and put them in the large baking pan first. Drizzled with a little oil, sprinkled with garlic powder, onion powder, salt, pepper, and crushed red pepper, then stirred. Added everything else and stirred again. Covered with foil and baked at 375 for 30 minutes, stirring once half way through, until potatoes were done but not mushy. DELISH!! It did not get greasy at all with the pre-cooked sausage and very little oil was needed because the peppers seeped water and the dish was covered to keep it moist. This one is also super easy to double or triple to bag and freeze for a quickie dinner later on. You are chopping anyway, so make another batch or two without adding oil or spices and freeze. I bet this would also be good as a foil packet for camping. :)
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Swiss Steak Quick and Easy

Reviewed: Jul. 26, 2014
I have never had Swiss Steak before, so I may have just been unprepared for what the end result was going to be. I followed it exactly, except added a bell pepper and garlic, and it was GOOD - but tasted like gourmet Hamburger Helper. With cube steak being $6/lb and me feeding 7 people, I could have saved quite a bit of grocery money going a different direction. Again, good recipe, just not the "wow" factor for the cost. Back when cube steak was cheap I may have had a completely different opinion about the recipe. :)
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Easy Baked Imitation Crab Cakes

Reviewed: Jul. 18, 2014
Yes, I rated my own recipe. :-)~ I doubled the batch last night for 6 people and had no leftovers. Everyone ate until they were stuffed - even picky teenagers! If you like a crispier crust, brush the cakes with a little extra egg, roll in panko or bread crumbs, and bake for only 6 minutes on each side. Then place them under the broiler and crisp both sides. My family likes them with or without the extra crispy crust, but this does work.
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BBQ Ranch Bacon Cheeseburgers

Reviewed: Jul. 13, 2014
Family ate them up!! Be sure to make plenty to go around. I don't know if my grill is psycho, my burger meat is inferior, or I just can't get the combo of the two right. I followed instructions and cooked the patties, waiting for juices to appear on the surface, but they never did. The first batch was a charred disaster! Instead, I set my grill to low, cooked about 6 minutes on one side, 3 minutes on the other, then moved the patties to the top warmer grill to add bacon and cheese for melting. That worked! Excellent recipe, just may need cooking adjustments depending on your grill. ;-)
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Easy Italian Chicken II

Reviewed: Jun. 28, 2014
We have done this alot and love it! Definitely use high quality dressing. If you are in a hurry, cut the chicken into bite size pieces, put it in a pan with the dressing, and simmer it for just a few minutes until it is done. Toss with pasta, include some of the cooked juices, add veggies like tomatoes and mushrooms, and you've got a quick, tasty, healthy meal. No need to marinate this way either. I also add this chicken when I make caprese with noodles. YUM!!
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Cheese Bread

Reviewed: Jun. 28, 2014
We did NOT like the taste of hot mayo!! I even drastically cut it down as suggested and only used a thin layer over the butter.
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Best Tuna Casserole

Reviewed: May 26, 2014
Definitely add extra milk, sour cream, etc because it does get really dry. If your peas are not frozen, you only need to bake this for about 10-15 min to heat up the soup mixture. It's good, but still missing something . . . more cheese?
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Pinto Beans With Mexican-Style Seasonings

Reviewed: May 18, 2014
Perfect beans!! For Meat Lovers - try this! First, cook the bacon and reserve the grease. Saute the diced onions in it but don't fully cook them, then remove them with a slotted spoon while reserving the now onion-flavored bacon grease. Pick a pound of meat of your choice (ground chuck, hamburger, chunked stew meat, etc) and brown your meat in the grease. Drain well, and add the meat and browned onions to the bean pot with about a tsp of good quality liquid smoke. Let the pot simmer down as directed and adjust seasonings to taste. I didn't have time to soak my beans, so I used 2 cans of pintos, drained and rinsed, and it turned out perfect!
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Pinto Beans With Mexican-Style Seasonings

Reviewed: May 18, 2014
Perfect beans!! For Meat Lovers - try this! First, cook the bacon and reserve the grease. Saute the diced onions in it but don't fully cook them, then remove them with a slotted spoon while reserving the now onion-flavored bacon grease. Pick a pound of meat of your choice (ground chuck, hamburger, chunked stew meat, etc) and brown your meat in the grease. Drain well, and add the meat and browned onions to the bean pot with about a tsp of good quality liquid smoke. Let the pot simmer down as directed and adjust seasonings to taste. I didn't have time to soak my beans, so I used 2 cans of pintos, drained and rinsed, and it turned out perfect!
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Sonny's Waldorf Turkey Salad

Reviewed: May 13, 2014
As tempting as it may be, don't mess around with this recipe too much. It is fabulous!! I made the dressing as-is, but used 1/2 fat free mayo and 1/2 fat free sour cream because I tripled the recipe and ran out of mayo. I stuck my finger in the dressing and tasted it . . . and I got a bit nervous because I wasn't sure this was going to work at all. I almost threw it out but I decided to see it through as see where this recipe was going. No turkey on hand, so I oven baked 3 large breasts with olive oil, salt, and pepper - about 30 minutes. I also only had glazed walnuts, so I chopped them very fine, threw them in, and crossed my fingers that they wouldn't be too sweet. I held my breath and pulled it all together. WOW! WOW!! WOW!!! I'm telling you - the pop of the curry, the zing of the vinegar, the bite of the red onion, the sweet of the fruit, and the salty-peppery chicken was AMAZING. The glazed walnuts added a fun "nut candy" effect that we loved. It is a bit of work to put this together, so make sure you make ALOT of it so you can enjoy it more than once. I have a little left over and can't wait to try it tomorrow after the flavors have really had a chance to blend. Thank you SKYBLUE1963!!
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Grilled Oyster Shooters

Reviewed: May 6, 2014
Amazingly addictive!! N1COLE nailed it!! But I wanted to add some grilling tips for people who have never tried this before. When you look at an oyster shell, you will see that one side is more of a bowl shape and the other side is flatter. Cook them with the bowl shape down to keep in more moisture and avoid shoe leather. Oysters will sometimes "explode" and rapidly vent steam when they first pop open on the grill so be careful where you put your fingers and face when you first start cooking them. They will not "open up" like clams do either. You should see a space just large enough to easily slide a knife into and that's usually about it. Maybe only 1/4" or so. They cook very quickly once they open, so keep watch and take them off fast - listen for the sizzle. Use a heavy glove or thick towel to protect you from the heat, sharp shells, and bubbling liquid when taking off the top shell. If you are brand new to grilling these, do them one at a time until you figure out the timing to suit your taste buds (rare, medium, well done, etc) before loading up the grill and potentially ruining a whole batch. Then be prepared to feed your new addiction because these are amazing!!
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Oyster Shooter

Reviewed: May 6, 2014
I am a HUGE raw oyster fan but GAG!! EWW!! Don't waste good oysters!! I would really like some advice as to which brand of vodka will actually make these tolerable. The second the alcohol hits the raw oyster, they begin to "cook" and roll off a putrid smell *and taste* that is a cross between rubbing alcohol and lacquer thinner. I was given this recipe to try from some of my bay friends in San Diego. The restaurants down there that we went to only sell shooters like this. No matter how bad the taste, I have never spit out food in public - until trying these. I had to come back to my favorite sushi house in BOISE just to renew my faith and love in raw oysters that were done right. (Shame on you, San Diego!) lol
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Shrimp, Sausage, and Fish Jambalaya

Reviewed: May 5, 2014
I'm not sure what I did wrong or if we are just not fans, but this didn't work well at all. I followed the recipe exactly, but the rice was crunchy no matter how long I cooked it, and the only flavors we really tasted were the cajun spices. No flavor at all when you bit into the shrimp or cod. Not completely knocking the recipe, it just didn't work out.
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Grilled Honey-Soy Pork Steaks

Reviewed: May 4, 2014
I love pork steak!! Kept the recipe as-is, except I used garlic powder and dried onions because that is what I had. Definitely use low-sodium soy sauce or decrease the amount because it will over power the other flavors. For 6 pork steaks, I increased the marinade recipe to 24 servings so that I could put everything into two 1-gallon zip bags and have all the meat covered so I didn't have to worry about flipping it. I think I only let it sit for about 2 hours because I was in a hurry. TIP - make sure your meat is at room temperature before you grill it! I don't understand the science behind it, but it definitely makes better results every time. Our pork steaks were probably about 1/2 thick or slightly less, so the grill time was only 3 minutes on each side - MAX. Because this recipe uses soy sauce, do not cut into the steaks while they are cooking to make sure the insides are white - they won't be. Pork tends to have a pinkish color when subjected to soy sauce or vinegar blends no matter how long you cook it. Trust your timer or meat thermometer to avoid making shoe leather. Also, let the meat rest for about 5 minutes after you take it off the grill so it doesn't get dry. It will suck its own juices back in and stay moist. For a fancy flair, I paired these lovely steaks with Jerk Shrimp skewers, bacon ranch pasta salad, and grilled corn in the husk. This looked and tasted like a really expensive meal, but it fit nicely into the weekly (meager) grocery budget.
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Sausage Spinach Manicotti

Reviewed: Apr. 24, 2014
DO NOT double this recipe without trying it the first time! It says that this will make 5 servings, but it makes a lot more than that if you use any of the recommended reviewer modifications. I did add sautéed mushrooms and onions with garlic into the mix, and I put all of the browned Italian sausage in the "stuffing" as well to beef it up. My guys are meat eaters. I doubled the recipe because I have a hungry crew and didn't want to run short because 5 servings usually doesn't do it for us. I used 2 boxes of shells, stuffed them both, and still have enough filling to probably do another 4+ boxes of shells. The recipe is GREAT, and I am excited to buy several more boxes of shells to stuff tomorrow so that I can make freezer-ready meals, but if you aren't into batch or freezer cooking, definitely don't double it. That being said, this is definitely a KEEPER! Thank you Donna. :)
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Dessert Pizza

Reviewed: Jun. 17, 2012
WOW - Amazing! Had to pull together a quick dessert and found this one. Didn't have a pizza pan, so I used the largest baking dish I had. I used everyone else's suggestion of mixing fat free whipped topping with fat free cream cheese and it worked beautifully. Fresh berries are really expensive right now, so I bought frozen pre-cut smoothie fruit pieces, thawed them, and just scattered them over the top of the "sauce". Omitted the bananas because they turned gooey when thawed. Sprinkled sweetened coconut shavings over the top and then drizzled with chocolate and caramel syrup. HUGE hit at the Father's Day BBQ!!
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Idaho-Style Finger Steaks

Reviewed: Apr. 15, 2012
I've tried the recipe as-is a few times and it is REALLY good, but time consuming. I had a hectic family day and knew dinner was going to have to be fast and on the fly, so I took a chance on speeding it up. I doubled the recipe and "made" buttermilk by adding 1 Tb of white vinegar for each cup of milk and let it sit for 10 min before adding it to the recipe. (You can also use lemon juice.) I put every single ingredient except the meat in a large bowl and beat the tar out of it until it was a thick batter and free of lumps - like pancake batter. It required a little more flour to accomplish this, so I added more spices to compensate. I cut up the meat, tossed it in the batter, mixed it to coat, then covered it and threw it in the fridge for the afternoon. When I got home, I heated up the Fry Daddy and mixed the meat/batter again. WARNING - using the frying basket did not work for me at all!! The batter oozed into the drain holes and the meat stuck to the bottom of the basket. I could not get it off until the basket cooled and I could safely take a fork to it and break the meat/batter apart. However, removing the fry basket and putting the battered meat directly into the Fry Daddy worked like a charm! It took a little longer than 5 minutes per batch to get that beautiful brown coating, but it was so worth it! The kids were waiting in line by the fryer because they were eating them faster than I could cook them!! Thank you so much for the great recipe!
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Ham and Bean Soup

Reviewed: Jan. 4, 2012
I gave it 5 stars because I think the recipe would have been great if I didn't mess with it. I followed it exactly in the beginning (first two hours of cooking) and the broth tasted wonderful while it was cooking. But my hubby likes potatoes so I added several diced reds during the last 45 minutes of cooking. It somehow sucked ALL the seasoning out of the broth and it was totally bland. So . . . lesson learned - don't mess with a good thing.
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Sausage Broccoli Chowder

Reviewed: Nov. 28, 2011
Only 4 stars because I did use alot of suggested modifications to hop it up. Keep the "sauce" the same with the exception of using only half the cream, but double the meat, veggies, and tortellini. I also threw in about 5 red potatoes cut into small squares. What I did not know was how to use cornstarch to thicken it up. When I added the powder to the pot, it balled up into pasty chunks that I had to dig out with a spoon. To thicken with cornstarch, mix a tablespoon of powder in a small bowl with a bit of water to make a paste, THEN add it to the pot. This makes a TON of soup - use a huge stock pot! I fed 7 people, 3 teens included, and still have enough to freeze for another full dinner for us.
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Asian Chicken Salad

Reviewed: Nov. 26, 2011
VERY good, but I did do many of the reviewers' suggested modifications - garlic powder, ginger, extra veggies, cutting the oil way down, marinating the chicken and stir fry, etc. That's the only reason why I gave this particular recipe 4 stars. But it was a VERY good starting point. Thank you for sharing Jill!!
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