kfcempress Recipe Reviews (Pg. 1) - Allrecipes.com (10078475)

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Candy Cane Fudge

Reviewed: Nov. 15, 2013
Easy and delightful recipe! I used 18 normal-sized candy canes - 12 crushed and mixed into the chocolate/condensed milk, and 6 crushed and sprinkled on top. Doubled the mint extract because I wanted it extra minty; a few drops of red food coloring and it's peppermint candy pink! So cute and festive! Only problem I had with the recipe was the instruction to melt over medium heat - I assumed the condensed milk would keep the chocolate from burning, but it didn't. The candy doesn't taste burnt at all, but there are little brown flecks in it. Please use a double boiler to melt the chocolate!
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Lemon Chicken Piccata

Reviewed: Oct. 29, 2012
Made this exactly as written. I think I will make this again, but omit the thin slices of lemon. Cooking the lemon peel in the sauce made it VERY bitter, so much that I actually threw the sauce away, and I think the lemon juice would probably be enough nice, lemony flavor for the dish. Otherwise, quite tasty.
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Chicken Noodle Casserole I

Reviewed: Jan. 13, 2012
This was only OK - I only changed it by adding half a bag of frozen mixed veggies to get some veggies in there. It was convenient in that I made it early in the day and just put it in the oven when I got home later that night. But it was pretty bland, so overall, meh. Won't make again.
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Chocolate Truffle Cookies with Sea Salt

Reviewed: Dec. 16, 2011
These are so rich and chocolatey! You REALLY have to like chocolate for these. They're amazing warm and gooey from the oven, and the sea salt sprinkled on top is absolute perfection (I am on a sea salt kick right now anyway...). Found that these were pretty much perfect at 350 degrees in a gas oven for 8 minutes, although the bottoms sometimes got stuck to the pan due to a chocolate chip that got stuck. No one can tell from looking at the top, though. Only negative here - SO VERY RICH one is almost too much, and these definitely won't travel well (was hoping to add to my Christmas cookie shipments to friends and family out of state).
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Almond Crusted Chevre and Grape Truffles

Reviewed: Dec. 16, 2011
These are quite tasty little balls of yum. However, they are vastly impractical, leading to my poor rating. I think I paid around $12-13 for all the ingredients for this recipe (and omitted the port because I am not buying a whole bottle for 2 tbsp), and only got 11 little truffles. Not to mention they are labor intensive and messy! I do like other reviewers ideas of making this into a cheese ball, however. And this is just an opinion - not to offend the foodies - but I really think this might be just as tasty with plain cream cheese. If you really want to try this one out, skip the $20/lb chevre and go for the Philly.
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5 users found this review helpful

Pollo Fajitas

Reviewed: Nov. 3, 2011
The best thing about this whole recipe is that it is QUICK! 20-25 minutes maybe (aside from the marinating) to throw together. Perfect for a quick, reasonably healthy weeknight meal! That being said - I think next time I'd play with the marinade. Maybe minus the soy sauce and add some lime juice and little more spice. But it's a perfectly serviceable base to work from and make it your own! Thanks for sharing!
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3 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Sep. 9, 2011
This was my first time making baby back ribs, so part of my disappointment may come from that and I won't blame the recipe. The flavor this recipe created was awesome, we just found that the meat was drier than we would have liked. Will probably try again and hopefully not overcook the meat...
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Alyson's Broccoli Salad

Reviewed: Sep. 9, 2011
Broccoli is not my favorite veggie, but this was fantastic! Had to modify it a little bit based on what I had on hand - even health-ified it with light mayo and turkey bacon - and it was still fantactic. Almost like broccoli slaw, but with some added kick. Brought it to work for lunch several days, and people were very interested in what I was eating and asked for the recipe. A lovely summer salad!
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2 users found this review helpful

Rhubarb Muffins

Reviewed: Sep. 9, 2011
These were good, just not "Wow!" The muffin itself was moist and cake-y, which was wonderful, but the rhubarb flavor just didn't come through the way I would have liked it to.
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Easy Salsa Meatloaf

Reviewed: Sep. 9, 2011
Great recipe when you haven't made it to the market and want something substantial for dinner with what you have on hand. That being said - this was only all right. I made it with turkey, which may have been the problem in itself. But I think I will be moving on to find a better meatloaf recipe...
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Chicken Chow Mein

Reviewed: Sep. 9, 2011
This was a pretty good, basic recipe - I am sure it could be customized to your own taste. As it is, I found it a great way to clean out leftover veggies - throw in some mushrooms, beans, frozen mixed veggies, it all works. I think next time I make it, though, I will try to use Asian veggies like straw mushrooms, water chestnuts, etc. Having authentic chow mein noodles made a big difference with this recipe, I think, and also I used a little sesame oil instead of the butter to add some nice flavor to the recipe. Overall, a keeper. Thanks for sharing!
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Colored Sugar

Reviewed: Mar. 17, 2011
Simple and easy! This worked fabulously. Took about 9 drops of liquid color for really vibrant colored sugar. Thanks for sharing!
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Asian Beef with Snow Peas

Reviewed: Feb. 4, 2011
This was yummy, and such a nice way to cook beef! My husband loves steak, but always wants it cooked the same way. Tried this last night and he is a fan! Threw some water chestnuts in as well, and used sesame oil for a little more flavor. Great over brown rice, and really filling! I am hoping the leftovers will be even yummier today!
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Jif® Peanut Butter Blossoms

Reviewed: Aug. 26, 2010
These are my fiance's favorite cookies, so I get requests for these a lot! This has to be one of the better recipes out there for this type of cookie - nice and soft PB cookies with the creamy chocolate on top! The only variance from the recipe that I notice is that, for my oven at least, these cookies only need to bake for about 8 - 8 1/2 minutes. Watch them closely because they burn and the bottoms turn black pretty quickly once they are overbaked!
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Greek Chicken Pasta

Reviewed: Aug. 26, 2010
Meh. This was all right. I'll eat the leftovers but I don't think I will be making again. Not sure why I didn't loooove it, anything with artichokes makes me happy. Was just kind of bland - the only thing I did differently was to use dried parsley instead of fresh. I think this would be improved with some kalamatas thrown in, though.
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Pumpkin Gobs

Reviewed: Aug. 26, 2010
As is, this recipe really is only so-so. The pumpkin cake/cookie part is very yummy, nice and soft and cakey. The filling, however, is pretty icky. The sugar and shortening never really blend, so it is grainy and crunchy, without much flavor. You are probably better off using a cream cheese frosting or something like that. So I'd say 4.5 stars for the cake part, 1 star for the filling.
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Guinness® and Chocolate Cheesecake

Reviewed: Mar. 22, 2010
This recipe has SUCH potential - if perfected, it could be one of those "signature" dishes that all of us are looking for, the kind of thing that people ask you to bring by name when they are having a party. Unfortunately, I did have some problems with this one. Let me say that the flavor of this cheesecake is absolutely phenomenal - chocolate cheesecake is to die for anyway, but the Guinness adds a little bitter undertone that brings it to another level. Amazing. And after making the little chocolate shamrocks (for a St. Patty's Day party), the presentation was unbeatable - people asked if I had stopped at a bakery on my way! :D The problem with this cake is the liquidity of the batter - it looked very wet for a cheesecake batter when I poured it in the pan, and I baked it just as written. At the end of the 90 minutes, the cake still rippled in the center. Put it back in the oven for another 30 minutes at 350. When it was time to eat the cheesecake, it was cooked through but barely, a little more goopy in the middle than I would have hoped. I will definitely try this one again, but the consistency of it as written knocks it down a few stars.
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Irish Cream Truffle Fudge

Reviewed: Mar. 22, 2010
Made this recipe as is for my fiance's parents' annual St. Patty's Day Party. This recipe made a TON of fudge and it was wonderful - creamy and smooth, but did it ever pack a punch with all the liqueur! You took your first bite and when you inhaled you could feel the fumes! Most of the people at the party (grown-ups) liked it, but several people couldn't eat a whole piece because it was too strong, and it is DEFINITELY not for sharing with the little ones. Next time, I will try using maybe 1/2 cup of Irish cream and 1/2 cup of regular cream to make the flavor a little more gentle. I don't want to mess with the consistency, because that was just perfect, but it may need to be toned down just a little...
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Slow Cooker Beef Stew I

Reviewed: Nov. 28, 2009
Made this just as written, tasted yummy and the house smelled great all day long while it was simmering in the crockpot! Next time I make this I may double the broth and add more potatoes and veggies - I like to make LOTS when I make soups/stews and freeze the leftovers for work lunches and this recipe didn't make a ton of stew.
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Grandma's Corn Chowder

Reviewed: Nov. 28, 2009
Had a WICKED craving for corn chowder for some reason, and this fit the bill. This chowder is rich, creamy, and sweet. Next time I make it I will add more potatoes and things because I like chowders more chunky, but that is just personal preference. A nice thing about this recipe is that it was easy to slim down a bit for my diet! I used fat-free half and half and Canadian bacon instead of regular, and you would never know the difference! Such great comfort food :)
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