KIMALLI1 Recipe Reviews (Pg. 1) - Allrecipes.com (1027457)

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KIMALLI1

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Chocolate Dipped Apples

Reviewed: Sep. 22, 2009
SO easy and the apples came out looking "professional." I used a 24 ounce bag of semi-sweet chocolate chips. I had enough to make 13 small-ish apples. Of course, after you roll the apples in various toppings, the apples look HUGE! :o) I made a variety- macadamia, pecan, coconut, heath, and plain. No problems at all with the toppings sticking. I did have to let them sit overnight to harden before wrapping them up. These will be perfect for the fundraiser we are doing. Thanks!
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22 users found this review helpful

Buttery Soft Pretzels

Reviewed: Feb. 2, 2009
These are very good pretzels! Even my husband, who does not like pretzels, loves these. Note, you really have to roll the dough long and thin if you do not want the pretzels to "smoosh together" when cooking. Of course, even if they do, they are still good. :o)
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0 users found this review helpful

Baked Chicken Nuggets

Reviewed: Feb. 25, 2009
Very tasty and kid-friendly. I took the advice of other reviewers and did not use butter to coat the nuggets but instead used skim milk. I also baked the nuggets on an elevated cooling rack on top of a cookie sheet so that the bottoms would not get soggy. Nobody likes a soggy nugget! They came out great. I plan to use this recipe again tonight. :o) Update: I finally tried them using the butter as the recipe calls for. While they are healthier without the butter, they are definitely yummier with the butter! WAY delicious! I also used seasoned panko bread crumbs. Not sure it really made much difference to the overall recipe.
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0 users found this review helpful

Crescent Bacon-Cheddar Pinwheels

Reviewed: Nov. 28, 2011
SO good! Mine did not turn out beautiful as the perforations kept popping apart, which made it difficult to roll these tightly. But regardless, they were FABULOUS! I used 8 slices of turkey bacon and omitted the onion.
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4 users found this review helpful

Baked French Fries I

Reviewed: Sep. 8, 2009
YUMMY! My family thought these were fantastic. Simple, easy, but with very good flavor. I saw a bunch of the other reviews that suggested changing the cooking time and temperature. As such, I baked them at 400 degrees for 20 minutes. When they did not look even CLOSE to being done, I turned the temperature up to 450 degrees for an additional 20 minutes. After that, I broiled them on high for an additional minute or so just to crisp them up a bit. That worked out perfectly. They could not have been any tastier.
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0 users found this review helpful

Turkey Scallopini

Reviewed: Sep. 9, 2009
Very tasty! I used thin sliced chicken breasts to make this instead of turkey and it turned out quite delicious. I also used Italian bread crumbs. I omitted the butter and used cooking spray in the pan. The coating was nice and crisp and it had a very nice flavor.
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6 users found this review helpful

Amish Bread

Reviewed: Sep. 29, 2009
YUMMY! This was my first attempt at bread and it came out wonderful. So easy too. I had to add about 3 tablespoons of flour because the dough was pretty sticky, but otherwise I followed the recipe exactly.
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0 users found this review helpful

Amy's Delicious Turkey Burgers

Reviewed: Oct. 6, 2009
Very tasty. I used ground chicken instead of turkey, and I used cajun seasoning instead of the pepper flakes. For the crackers, I used reduced fat white cheddar cheese its. I would recommend a meat thermometer to determine when these are cooked. I cut one in half and even then had a hard time determining whether it was done!
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Cheese Herb Bread

Reviewed: Oct. 20, 2009
This is a nice, savory bread. After seeing other reviews about the bread rising too high, I scaled back the yeast. I used 1 tsp. instead of 1 tbsp. It worked well. I might try it with 1 1/2 tsp. next time- I think that would be perfect. I only had dried herbs. This would be SO much better with fresh herbs! I might add an extra tablespoon of parmesan cheese next time.
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1 user found this review helpful

Classic Macaroni and Cheese

Reviewed: Dec. 31, 2008
I have been making this recipe for years now. The only difference is that I use shredded cheese instead of slices. It is always a hit. I bake it at 360 degrees for 40 minutes. That seems to be the perfect combination for my oven. It is also an easy recipe to make ahead of time. I quite often assemble it the night before (minus the milk), add the milk when I am ready to cook it, and throw it in the oven. It makes what is already a simple recipe even easier, at least for me. I cook it in a 13x9 pan. A glass dish seems to work better than a metal dish to keep everything moist.
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3 users found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 14, 2009
These rolls are AWESOME. I have made these probably 5 times now, each time with bread flour instead of all purpose flour. Last night for the first time, I made them with all purpose flour. They were SIGNIFICANTLY better with bread flour. Much lighter and fluffier. I have made them as cloverleafs (36 balls, 3 balls per cupcake cup) and also as sandwich rolls. I add the butter to the top of each ball when doing cloverleafs, and left it off entirely for the sandwich rolls. Once formed, I leave them to rise for an hour. They also rise a lot when baking, so make sure they are not too close to the heat source or you may scorch the tops.
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7 users found this review helpful

Better Cheddar Chicken

Reviewed: Jan. 13, 2010
Delicious! I did make a couple changes though based on what I had on hand. I did not have any cornflakes and could not get to the store, so I used crushed cheez-it crackers (the cheddar/parmesan duo variety). Also, I used only half the amount of butter and 1 egg white. Overall, the chicken was a bit salty, but I think that was because I used the crackers instead of cornflakes. If I did it the same way again, I would omit the garlic salt and replace it with garlic powder. I also cooked it on a rack placed on top of a baking sheet so the bottom would not get soggy. It worked pretty well. I will definitely make this again.
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14 users found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: Jan. 25, 2010
Pulled pork perfection! Per my hubby- easily as good as from any restaurant we have been. I used a Boston butt roast and omitted the onion. I also heated up all of the ingredients for the sauce together before adding them to the slow cooker. I cooked it on high for 5 hours and then shredded it, at which point I also removed the fat. I left it in the slow cooker on low for another 3 hours. Perfect.
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4 users found this review helpful

Busy Day Barbeque Brisket

Reviewed: Feb. 24, 2010
This was excellent! The dry rub was very flavorful. After the meat was cooked and sliced, we dunked the slices into the sauce. Yummy! I will add that you are probably better to cook this closer to 8 hours than 10 hours, unless your brisket is a good bit larger than the recipe calls for. Ours was almost 3 pounds and we cooked it for 9 1/2 hours (since we were at work). It was a little bit dry, but when dipped into the barbecue sauce it was not even noticeable. Do not hesitate to try this- it is great.
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10 users found this review helpful

Classic Waffles

Reviewed: May 17, 2010
Delicious! I followed the recipe, except I added a dash of cinnamon into the mix. Yum!
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3 users found this review helpful

Spicy Pork Tenderloin

Reviewed: Jun. 22, 2010
Wonderful flavor! While this is called "spicy," it is not "hot." The spice flavor was fantastic- so much better than the pre-seasoned pork tenderloins that are so popular in the grocery stores nowadays. When it was cooking, I could really smell the ginger and was a bit worried that it would be overpowering, but it was not. I cooked half of a 3-pound tenderloin in the oven at 400 degrees for about 50 minutes. It came out perfectly moist and delicious. This will definitely be our go-to pork tenderloin recipe. Thanks!
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18 users found this review helpful

Luau Punch

Reviewed: Aug. 4, 2010
Very tasty! It also tastes just as delicous without freezing it- you can add an ice ring or ice cubes if you want to do something like a punch fountain.
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7 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: May 18, 2011
Very tasty and easy- I only changed a few things based on other reviews. I used 6 eggs instead of 4 and I used a bag of Marie Callendar's cheese and garlic croutons instead of the bread. I also omitted the salt due to the use of the croutons. I layered the croutons on the bottom of the dish and then everything else was mixed together and poured on top. I made this for a work breakfast meeting and everyone was suitably impressed.
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6 users found this review helpful

Maple Roast Turkey and Gravy

Reviewed: Nov. 28, 2011
Delicious! I had the dubious honor of cooking Thanksgiving dinner this year, and my husband declared it to be the best meal EVER. This turkey was obviously the centerpiece. I followed the recipe precisely and the flavors were absolutely yummy. I will say though that I did not detect a maple flavor so much, but regardless I would not hesitate to make this again.
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6 users found this review helpful

Rich Chocolate Frosting

Reviewed: Nov. 25, 2009
WOW! This is SO GOOD! I would give it more stars if I could. "Rich" is probably an understatement. It is super fudgey and delicious. I made 1/2 the recipe and it was still WAY too much for an 8 inch, 2 layer cake, even with the frosting super thick. I saved the leftover frosting to try on brownies.
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3 users found this review helpful

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