Mrs. Kilo Delta Recipe Reviews (Pg. 1) - Allrecipes.com (1051996)

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Mexican-Style Goulash

Reviewed: May 15, 2011
As written, it's probably great for those with kids, but we like it spicier and it still gets 5 stars from me because the recipe itself is great & it's easy to add more spices. Anyhoo, I didn't use any oregano or salt or shredded cheese, and I used 8oz can tomato sauce, 1/2 cup water, a 1/2 packet taco seasoning, 2 tsp jarred minced garlic, 1/2 Tblsp chili powder, 1 cup frozen chopped onion, 3 cups frozen white corn (love corn), 1 1/3 cups uncooked macaroni (I cooked it separately in a microwave Fasta Pasta cooker), 4 oz reduced fat cream cheese (not a cream cheese fan at all, but it was GREAT here) and used 1.25 lb ground turkey instead of beef. A big change was that I thought I had canned tomatoes on hand, but didn't, so instead I used 1 cup hot Pace Picante chunky salsa. Hey, it's got tomatoes in it, right? Yeeow, that was spicy, the spicy-lovin' hubby was in heaven. That was why I added cream cheese, I was trying to tame the spiciness, but the spiciness tamed down the next day as leftovers. So delicious, I'll be making this again, and it's so easy. I'm a picky eater and I don't like meals that take hours to make, so I'm pleased as punch with this recipe.
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Cool Whipped Frosting

Reviewed: Feb. 27, 2011
I love this! Made it 3 times now. I used 8 oz Lite Cool whip, small box chocolate pudding mix, 3/4 cup skim milk, & 1 tsp vanilla, used on my usual rich chocolate sheet cake. Family loved the frosting, couldn't tell what it was made of, only that it was light tasting and good. Way better than canned frosting, which is too sweet (that's saying a lot as I have a sweet tooth!). I can't taste Cool Whip in it, but I do like Cool Whip to begin with. (Oh, I made this once using sugar free chocolate pudding mix, didn't care for that one as much myself, but Hubby loved it) Those of you who want natural ingredients and don't like Cool Whip, well, you probably shouldn't be trying this recipe.
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4 users found this review helpful

Colored Sugar

Reviewed: Feb. 15, 2011
I first tried this with regular granulated sugar and storebrand liquid food coloring drops. Disappointing, dull & tired colors. Tried again with granulated sugar and gel food color, and sha-ZAM! Now that's the bold color I was looking for. I'd take the tip of a butterknife to dip into the gel color, then wipe the knife off on the inside of a Ziploc bag. Add sugar, then mash it around. Then I tried the gel color with sparkling sugar, and that was just beautiful.
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19 users found this review helpful

Marshmallow Treats

Reviewed: Aug. 6, 2010
Great recipe, perfect ratio of ingredients. My husband and I can't stop eating them! I also tried it with marshmallow creme but it didn't set up and only fell apart when I tried to lift pieces out of the pan, so I don't recommend it. Stick with marshmallows when making this recipe!
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3 users found this review helpful

Pasta Bake

Reviewed: Mar. 24, 2010
Wow, this was the best pasta bake I've made. Most baked ziti/pasta dishes call for 16 oz of pasta which I think is too much. Using only 8 oz of pasta really helps the flavors stand out more, I think. I used ground turkey, 1/2 tsp each of garlic and onion powders, and didn't use mushrooms or fresh onion. Also added 2 cups sweet white corn. Added a can of Muir Glen pizza sauce in addition to the Hunt's spaghetti sauce I used, because my husband likes a "saucier" pasta dish and the pizza sauce was the only extra sauce I had on hand. I had everything I needed in my freezer or cupboard to make this, which is great when the fridge is empty. I make baked pasta often so I pretty much kept my usual recipe but only used 8 oz pasta like this recipe calls for. Awesome stuff.
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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 31, 2007
Omygosh! This is the same pot roast recipe my mother has made for YEARS! It's the same recipe I use, and picky eater that I am, it's the only pot roast I'll eat. Mom, and I, also turn the leftover pot roast & gravy into stew, by adding carrots, corn, peas, green beans. Mmmm..... Perfect recipe, how cool that I stumbled across it here! Super easy, and this recipe never disappoints. This was the only recipe I could do off the top of my head when I headed off to college.
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Best Toffee Ever - Super Easy

Reviewed: Dec. 18, 2005
I, too, had the problem with the butter separating from the sugar, even though I refrained from stirring. I cooked slowly to 300*, and poured into my foil-lined pan, and had to pour off/soak up a LOT of excess butter. For the choc chips, I used 1/2 milk & 1/2 semi-sweet (Yowza! Great mix!) and melted them in the microwave to spread over the already cooled toffee. But WOW!! It still came out PERFECT! This is some awesome toffee, taste & texture came out like it was professionally made, instead of clumsily tossed together by me... all that worrying for nuthin'. ^_^
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3 users found this review helpful

Pasta e Fagioli II

Reviewed: Dec. 7, 2001
I made this for my roommate, and we both loved it. It was a bit too salty for my taste, however, because of the prosciutto. I'll halve the amount next time, and use reduced sodium chicken broth. As somebody suggested, I used a small can of tomato paste, and also some stewed tomatoes. It was so easy! Throw everything in the pot, and leave it to simmer!
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5 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 31, 2001
Great, tender snickernoodles! They burn easily, though, on inferior pans, so I had to watch them carefully. It was so worth it though! I brought a pile of them into work, and they were gone in a flash.
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 31, 2001
I love this pumpkin bread! It makes three loaves which is great to keep one and give out two to friends. Everybody raved about it; it is so sweet with spices, and incredibly moist and tender. It actually replaces my grandma's banana bread as my favorite holiday bread!
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Cowboy Cookie Mix in a Jar

Reviewed: Mar. 26, 2001
My mom used to make a cookie like this, but she lost the recipe, so I tweaked this a bit to taste just like Mom's! The first time I made them, they are a little bland just going by the recipe, and I used substitute egg instead of real egg. The second time, I added an extra 1/4 cup of brown sugar, 1 teaspoon of cinnamon, used 1 real egg with an extra dash of substitute egg (to make the dough less dry due to the extra brn sugar), and an extra splash of vanilla. They were sooo good! Nice and sweet, and just chewy enough. To anyone who didn't like the cookie when making them according to the recipe, I recommend the changes above.
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8 users found this review helpful

 
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