kittycondo Recipe Reviews (Pg. 1) - Allrecipes.com (10333499)

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Strawberry Margarita Cake

Reviewed: Apr. 2, 2007
This is a delicious cake. I've made it for parties and everyone wants the recipe.
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0 users found this review helpful

Chicken Apricot Bundles

Reviewed: Jun. 4, 2007
What a lovely, easy recipe for chicken en croute using items already available in the pantry! I had every ingredient except apricots on hand, so I made them without. They were still delicious. Instead, I heightened the savory flavor of the chicken and cheeses by adding freshly ground black pepper and a dash of garlic powder to the filling. I crimped the edges of my pastry with the tines of a fork as I would a piecrust, and sprinkled the tops of the bundles with a little paprika. They turned out pretty as well as tasty. Thanks for the recipe, Ms. Lawson!
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1 user found this review helpful

Grilled Cheese Sandwich

Reviewed: Jan. 19, 2008
My tip: try mustard on this sandwich, along with extra-sharp Cheddar cheese. It adds a lovely tanginess that complements the buttery, toasty crust. You can cook this sandwich on a George Foreman grill, too. It toasts faster, and the cheese inside melts beautifully.
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3 users found this review helpful

Split Pea Soup

Reviewed: Sep. 10, 2008
We loved this soup. Thanks, bluebayou! Our variations: used 2 slices country ham, diced, instead of ham bone. Used 2 14-oz cans of reduced-sodium chicken broth + 2 cans water. Used 1/2 onion instead of 2. Added 1 clove minced garlic. Used 1 full teaspoon salt. Didn't have marjoram, so used basil and parsley. This soup is even better the next day. My mother raved about it -- and she doesn't usually care for split pea soup! Another hint: change the peas' soaking water several times, rinsing them well under running water. This will reduce the gas problem!
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2 users found this review helpful

Icelandic Christmas Cake

Reviewed: Nov. 20, 2008
I am sorry, but this recipe yielded poor results in my kitchen. After 55 minutes in a 350-degree oven this cake came out burnt black and hard as a rock. If I were to make this recipe again I would bake it for about 30-35 minutes, tops.
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4 users found this review helpful

Spinach Marie

Reviewed: Feb. 6, 2009
Best spinach recipe ever. That being said, I did make a few substitutes: sea salt and minced fresh garlic in place of garlic salt; 1 full teaspoon dry mustard instead of 1/2; crumbled feta cheese in place of the Monterey jack; and I topped the casserole with a thin layer of buttered crumbs. Thank you for this great recipe!
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4 users found this review helpful

Orange Crunch Cake

Reviewed: Feb. 28, 2009
Great! I increased the graham cracker crumbs to 1-1/2 cups and subbed almonds for walnuts. I zested one orange and one lemon, combined the zests and divided them evenly between cake batter and frosting. Also I omitted the canned frosting because I don't care for it. I just folded the lemon and orange zests gently into the whipped topping and frosted the cake with that. I used a 9"x13" cake pan for ease. I would like to try this recipe again and add another fruit flavor to the cake batter, such as pureed peaches or crushed pineapple. I think it would lend itself to all sorts of fruits and a variety of nuts in the topping. Thanks for a lovely and unusual cake recipe.
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0 users found this review helpful

Very Berry Muffins

Reviewed: Apr. 6, 2009
I loved this recipe. It's the perfect muffin. A muffin isn't supposed to be as sweet as a cake. It's supposed to be more breadlike. That's why it's called a muffin. If you add more sugar to it, congratulations, you've just changed it into a cupcake.
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4 users found this review helpful

Lemonade Pie V

Reviewed: May 17, 2009
Double the amount of ice cream or halve the amount of lemonade concentrate. Trust me. I love tart lemony things, but this recipe as written is too acid. Double the ice cream and it rates five stars. Thanks for submitting it!
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3 users found this review helpful

Oat Applesauce Muffins

Reviewed: Jul. 14, 2009
All baked goods need a small amount of salt to keep them from tasting flat. 1/2 teaspoon of salt mixed into the dry ingredients will prevent the bland taste some reviewers have noticed. With the addition of salt these muffins are very tasty. I added a chopped apple, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
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11 users found this review helpful

Cranberry Glop

Reviewed: Jan. 22, 2010
Thank you, BRITTM! What a great recipe. My mother and I both adore it. I scale back on the amounts of sugar and butter in the recipe, and I add some cinnamon and nutmeg to the topping. I buy fresh cranberries on sale after Christmas, store them in the freezer and make this recipe all winter long.
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9 users found this review helpful

Lemon Curd

Reviewed: Apr. 22, 2010
Thank you, Margaret, for this wonderful recipe! I used it as a filling between white cake layers and it was delicious. The juice and zest of about 3 large lemons yields enough for this recipe. It's okay to add some more zest if you like your lemon curd extra tangy. One thing the recipe does not directly state: be sure to stir the lemon curd constantly as it cooks in the double boiler, otherwise you may get some curdling. Use this recipe, you won't be disappointed!
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2 users found this review helpful

Vanilla Pumpkin Pie

Reviewed: Sep. 10, 2010
AB70, thank you for a wonderful recipe. I regularly make this pie throughout the fall and winter. The only change I make is to reduce the amount of sugar from 3/4 cup to 1/2 cup. For health reasons I've had to cut back on the amount of sugar in all the recipes I make. I've found that for any given recipe I can usually reduce the sugar by 25 percent without affecting the outcome or sacrificing taste.
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4 users found this review helpful

Cranberry Swirl Coffee Cake

Reviewed: Dec. 18, 2010
Thanks for a great recipe. The almond extract adds a delicate fragrance and sweetness to the cake. I added a pinch of nutmeg and 1/2 teaspoon grated orange zest to the batter, then glazed the cooled cake with orange juice and confectioners sugar.
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1 user found this review helpful

Pennsylvania Dutch Funny Cake

Reviewed: Jan. 10, 2011
Thank you for posting this recipe. My grandmother from southern Virginia used to make this -- she called it Cake Pie! We lost the second page of her handwritten recipe and haven't been able to bake this nostalgic dessert for years. Now we can. Thanks, Diane!
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5 users found this review helpful

Raspberry Sauce

Reviewed: Jul. 11, 2011
I served this sauce over French toast -- yum! I added a little lemon juice and zest to the sauce before simmering.
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1 user found this review helpful

Microwave Peanut Butter S'Mores

Reviewed: Jul. 11, 2011
Easy, fun recipe! Thanks!
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2 users found this review helpful

Fresh Lime Curd

Reviewed: Jul. 17, 2012
Thank you for this delicious recipe, Sarah. We love the very bold, tart lime flavor with just enough sweetness. We spread it on gingersnaps for a mini key lime pie experience.
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1 user found this review helpful

Irish Brown Bread

Reviewed: Jul. 31, 2012
Thanks, Julaine, for this great recipe. I was looking to recreate a great meal we had at an Irish pub in Savannah. I made this brown bread as the recipe is written except, instead of shaping the dough into one round loaf, I divided it into thirds and baked it in 3 mini loaf pans (3 1/4 " x 6"). I baked the mini-loaves for 30 minutes at 400 degrees. The crumb of this delicious bread is dense and even, making for beautiful slices. I served it with the "Best Cream of Potato Soup" from this site and got raves from my husband.
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6 users found this review helpful

Best Cream of Potato Soup

Reviewed: Jul. 31, 2012
Fantastic recipe. Tasted just like the potato soup we had at an Irish pub in Savannah. I served it with the "Irish Brown Bread" recipe from this site.
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1 user found this review helpful

 
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