The King's kid Recipe Reviews (Pg. 3) - Allrecipes.com (10485018)

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Banana Crumb Muffins

Reviewed: Mar. 28, 2009
Made recipe this morning for breakfast. Family loves the taste of the muffin, especially the topping - saying the first bite "tastes like honey." Would be a great recipe to make with grandchildren. Preparation took a little more time then noted. Muffin mix before baking tastes great, an indicator of what's to come when ready to eat. Made recipe exactly as written, using very ripe bananas (skins black). I always have them on hand for recipes like these, keeping them in a sealed paper bag in the bottom of the frig. Crumbs were firm and solid when baked, which was good; not crumbly, as I expected. Definitely a treasured keeper!
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Easy Batter Fruit Cobbler

Reviewed: Mar. 22, 2009
This cobbler was fun and easy to make. I used canned peaches, chopping before adding to the dough. It tastes as good as Mom Hatter's cobbler from years ago. Made recipe as states, except I accidentally used 5 Tbsp of butter and baked it 65 minutes. Will make again with other fruits.
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Gramma's Cream of Broccoli

Reviewed: Mar. 17, 2009
This recipe is a keeper. Made it twice, with 2nd time coming out much better after some changes were made. 1st and 2nd time, I used the Salad Shooter with wide blade to chop broccoli, 1st time: I used 2 tsp salt (too salty for us), so cut back to 1 tsp. I served it right after making and added shredded Cheddar cheese (it took away the broccoli taste, which we love). 2nd time: I used the boiled water from cooking broccoli to make the sauce, using all-purpose flour (last time I used Wondra, a gravy flour). After making in large saucepan, I poured the soup into top pan for double boiler and let it sit covered 1 hour before serving. To warm it, I put fresh water in lower double boiler pan to prevent scorching. Soup was very creamy and tastier. By the way, I used 2 cups of broccoli instead of 1. Thanks for sharing with us.
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J.P.'s Big Daddy Biscuits

Reviewed: Mar. 17, 2009
Great recipe, which was simple to follow. However, per some reviews, I used 1/2 cup of milk rather than a whole cup. Rolling the dough was easy. Using a large glass, I ended up with 4 biscuits instead of 6. Next time, I think I'll double the recipe. Made the recipe again 4/24/09. This time, the biscuits stayed in pan 45 minutes before baking - ditto on "huge" biscuits. Next time I'll make night before and see results in morning when baking.
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Strawberry Pretzel Salad

Reviewed: Mar. 17, 2009
Read other cooks reviews before making this recipe. Loved the taste, which was much different than expected - great idea mixing salt and sweet together. Instead of using white sugar, I substituted it with Altern (WalMart-brand) sugar. Rather than use frozen strawberries, I sliced fresh ones. Was disappointed that the pretzels did not form a crust during cooling process - it looked great in the glass dish before it went into the frig. I may use more butter next time. Pretzel crust was more like powder - a friend solved that. He turned the pretzel crust upside down instead of putting it on the dish. The pretzel powder covered the rest of the dessert; great taste, he said. After making the second time, I will come back and give another review.
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Sausage Swirls

Reviewed: Mar. 17, 2009
Family liked. Fried maple-flavored mild sausage before sprinkling onto the dough. Added 1 extra TBSP of milk to the recipe, which made rolling the dough much easier. I wonder how Gail got 48 swirls from the recipe because I ended up with 16 3-inch rolls. What we didn't eat, I froze (hopefully it will not affect the taste when thawed and heated).
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Ham, Potato and Broccoli Casserole

Reviewed: Mar. 4, 2009
Did not have frozen ingredients on hand so used fresh instead. French fry-cut 2 large russet potatoes and used 2 cups fresh broccoli crowns; neither were cooked beforehand. Instead of mayonnaise, I used (1) 1.0 oz pack of Ranch Dressing powder and added 1/4 cup water to it. No Parmesan cheese; used sharp Cheddar cheese. Overall, the taste was godd but could have had more spunk so next time will try adding 1/4-1/2 cup chopped onions fried in bacon drippings. Thanks, Surelee, for sharing your recipe with us.
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Skillet Meatloaf

Reviewed: Jan. 29, 2009
The overall flavor was good. One change: I used "No Salt" with low sodium. As I mixed 73% lean ground beef with the ingredients I saw a problem; it was not firm enough to hold together. When browning, the loaves crumbled as I turned them over in the skillet. There was not enough sauce in the pan to stir it so meat simmered in it. Next time I will follow Megan's suggestion and make smaller portions rather than two loaves. For greater quantity of sauce, I'll add 1/4 cup of water. If I desire a creamier sauce, I'll use milk instead of water. Thanks, T.J., for sharing your recipe.
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Baked Potato Soup

Reviewed: Jan. 24, 2009
Update: 6/21/09 - Made double recipe, however, didn't have chicken broth so used 6 cups water and 3 "Knorr" Chicken Flavor Bouillon cubes. Everyone loved the soup. January 26, 2009 - I made the recipe tonight. The family really liked it; it was so filling, we each had one bowl. I made a double recipe - thinking I'd freeze some but decided to use leftovers as a base; i.e., add slice or diced carrots the first night; peas, the second; and, if any is left for the third night, broccoli or cauliflower. Good thing I had a roasting pan because doubling the soup would have been too much for a large saucepan. Made a few changes so soup would not be too spicy. I fried up a 1/2 lb. of smoke-flavored bacon and used 3 Tbsp of drippings. I added approximately 1/2 cup chopped bacon pieces to the soup toward the end plus garnished with it. Next time I'll add it all to the soup. Since I had no cloved garlic, I used 1 tsp garlic powder, and 1-1/2 small onions (chopped) instead of 2. For thickening soups and gravies, I use a finely-grained flour - Wondra - which can be purchased in a cannister for gravies and soup thicknening. (I buy it at a Kroger Grocery Store; haven't found it in the Wal-Mart Super Stores yet). For the double recipe, I used 8 tsp. I boiled, not baked, eight small red (new) potatoes for 18 minutes and partially mashed them before adding to soup mix. Ran out of chicken broth so used 1 cup filtered water to make the 6 cups I needed. Garnishing with shredded Cheddar cheese taste
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Red, White and Blue Strawberry Shortcake

Reviewed: Jan. 20, 2009
Rather than make this cake from a boxed mix, we did it from scratch. My youngest granddaughters, ages 4 and 6, and I had so much fun making it. We used frozen blueberries and fresh strawberries. The girls didn't seem to mind the time it took me to cut the strawberries because they were busy chopping pecans that would go into and on top of the cake before it went into the oven. To make this an extra special occasion, pictures were taken of the girls gathered around their 92-yr old great grandma who held and displayed our pride and joy (the cake). Did we like the cake? You be the judge - pictures of the finished cake were done by 3:00 pm. The girls' Mom arrived at 7:00 and ate the last piece before returning home.
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Tuna Noodle Casserole I

Reviewed: Jan. 1, 2009
When I don't know what to fix for dinner and like to cook from scratch, I go to allrecipes.com. Finding this recipe, I combined 1/4 package of egg noodles with 3/4 package of elbow noodles. Having no sharp Cheddar cheese in the house, I used mild Cheddar and added 1/4 cup Mozella cheese. Doubled the tuna using 12 oz vs 6, and added green beans instead of peas. I added 1/4 cup of soup/water mixture to compensate for extra noodles and tuna I used. Just before baking, I sprinkled whole Kellogg's Special K cereal on top. My family enjoyed this meal, which I served with lightly fried whole wheat bread buttered on both. Our casserole was wholesome, tasty, and moist. Some of the leftovers will more than likely find its way to my slow cooker for another tasty meal. Thanks, Cat, for sharing your recipe with us - it worked well for a spur-of-the-moment meal.
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Broccoli Ham Ring

Reviewed: Nov. 20, 2008
Great recipe. Everyone liked it. No cooked ham so used canned ham. Also, no Swiss cheese in the house. Used Natural low-moisture part-skim Mozzarela cheese, which blended well with the other ingredients. Not having a 13-inch stone or baking sheet, a 12-inch porcelin plate worked well (used 12 of the 16 crescent triangles). Though ring was solid with pieces overlapping each other, it made a wonderful 'surprise package' of edibles. Using "butter flaky" rolls instead of 'plain jane' ones made this recipe a hit with my fammily. Thanks, Rebecca, for sharing this recipe with us all. Update 4/27/09 ... with no crescent rolls on hand, I opened a can of flaky biscuits. One biscuit at a time, I flattened it out thin (not paper thin) in a rectangular shape with a rolling pin then cut diagonally across each biscuit laying on plate as directed. Update 8/8/09 ... having made this recipe a dozen times since Oct 2008, I failed to remember Step 2. Onions were a bit strong, broccoli a little hard, and mixture a little dry. All in all, recipe tasted good (not great). Next time I'll remember Step 2 ... I circled and highlighted it.
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Old Fashioned Prune Cake

Reviewed: Oct. 24, 2008
Fantastic! Great taste (without the topping)! Very moist!! Easy to make!! Mouths were watering by the time I served the cake to family. On the first bite, we all loved it. A few simple changes were made. Instead of a bundt or tube pan, I used two 9x5 inch loaf pans - baking one hour. Also, I used 3/4 cup of Splenda (substitute for 1 1/4 cups white sugar), sifted the flour then measured 2 cups (though some disagree, I find sifting makes for a lighter cake). Since I do not use buttermilk, I added 1/4 tablespoon of white vinegar to 1 cup whole milk. Chopping the prunes with the Salad Shooter worked great. A word for 1st timers: TRY IT, YOU’LL LIKE IT - using this recipe over and over again. If there’s any left over, it makes a great gift for folks who appreciate home-baking.
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Delicious Raisin Nut Banana Bread

Reviewed: Sep. 6, 2008
Delicious! Moist! The recipe deserves a blue ribbon. What a great way to use up all those old bananas in my frig. Today was the first time I used this recipe. My taste buds are still talking ... "More, More." I had three pieces before I called a halt to this new eating habit (and I might eat one piece before bedtime). I made ONE CHANGE to the recipe since I had no raisin nut bran cereal. I substituted it with 1-3/4 cup of raisin bran cereal and 1/4 cup of chopped pecan nuts. I will make more loaves and freeze them, air-sealing with two layers of plastic wrap then one layer of aluminum foil. If my family and I don't eat them all before month's end, I'll pass onto neighbors and friends. Try the recipe; you won't be disappointed. Thanks, Scrubb, for sharing it with us.
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Southwestern Haystacks

Reviewed: Jun. 18, 2008
An excellent recipe. Love it. Didn't change anything in it. So easy to prepare. Very tasty and very nutritional. Thanks for sharing with us. Later this year the rest of my family will taste this mouth-watering recipe.
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Ellen Szaller's Mashed Potato Pancakes

Reviewed: May 17, 2008
Being of German decent, I always look for "Potato" Pancakes. Ellen's caught my eye; glad it did. Great recipes, however, I made a slight change to it. Instead of using 1 cup milk, I increased it to 1-1/2 cup to make the mixture thinner. At first, I feared one onion would be too much but after the pancakes were fried, we tasted only a hint of onion - just enough to add some zest to the recipe. Thanks, Ellen, for sharing this recipe with AllRecipe readers. God bless you.
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