Kim T. Recipe Reviews (Pg. 1) - Allrecipes.com (10728014)

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Kim T.

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Potato Salmon Patties

Reviewed: Jan. 3, 2013
Made these today, fantastic. I started out with the best intentions, but ended up with the kitchen sink in there too. That's the great thing about salmon patties. Most of my ingredients were the same, but I added a handful of shredded mozzarella, some cayenne pepper, mashed potato and some sesame oil. 5 stars is for the original recipe base, without which I wouldn't have come up with something so tasty! A trick if your patties are too wet, put olive oil on your hands and form the patties--(think rice krispies squares)--no fuss!
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2 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Dec. 21, 2012
Made it exactly as written, but halved it, cause I only needed a bit. If it's not spreadable enough, add more liquid. I like that it didn't overpower the food, but you could still tell what it was. I used store brand peanut butter, and it was just fine. Used on butter pecan cupcakes, it was surprisingly different than your standard white, or cream cheese frosting.
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1 user found this review helpful

Pineapple Angel Food Cake I

Reviewed: Sep. 29, 2012
This was really good. Really good. But the instructions were all off, thankfully I am pretty good with angelfood, and I read a couple of the tips. Correction #1. You don't grease angelfood. Ever. It reacts to the egg whites and your cake won't rise. Correction #2. You do not just "cool" angelfood. You flip the pan over and rest the tube part on a glass and cool upside down. This keeps it from falling, and makes removal easier. Resist the urge to run a knife around it until it's time to take it out, it will fall out if you do it before. Comes out like a breeze every time. Change #1. I added half a bag of coconut to the mix too. It makes the cake denser, but adds such a nice flavour. Change #2. I used real whipped cream, I'll take a few calories from real food anyday. Change #3. I toasted the remaining coconut for garnish. Adds a nice flavor. Change #4. I cooked it for 50 minutes in my oven-which was what the box suggested as well.
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47 users found this review helpful

Gingerbread Biscotti

Reviewed: Aug. 30, 2012
Turned out great! Followed recipe exactly, except I added a tsp of allspice, cause my grandma taught me that when you add nutmeg you add allspice, also, I just used all purpose flour... The dough was far too sticky to do anything with, so I added flour until I could work with it. Turned out great! Even the baking times were spot on for me.
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4 users found this review helpful

Vintage Lemonade

Reviewed: Jun. 28, 2012
So Good! Followed directions exactly. I filled the jug I was going to use, and just boiled that much water. A lemon flavor, that's strong enough to swallow without going all "squinty eyed" and enough sugar to make it taste very smooth. Will definitely add it to the list. Have to admit, I played with the sugared rind, and don't notice any bitterness.
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1 user found this review helpful

Whipped Cream

Reviewed: Apr. 22, 2012
This is how you do it! Comes out perfect, I leave it alone. A little tip if you want to go a bit fancier, if you're serving with fruit, add a tablespoon of whatever fruit juice you have, it puts a hint of something that will make people wonder what is so unique about your whipped cream. And I find it gets rid of the vanilla "bite" that can sometimes sit in the back of your throat.
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4 users found this review helpful

Strawberry Ice Cream

Reviewed: Apr. 10, 2012
Very good, I only gave it 4 stars because I did have to change a couple things. It needs a pinch of salt. It makes the berries brighter tasting. I also pureed the berries with 1/4 c. sugar and a splash of lemon juice for the same reason. I know how to temper eggs, but I still had egg bits in the bowl, so I'm glad I strained it anyway. All in all, I'll keep this recipe because for some reason the Perfect Scoop doesn't have a strawberry ice cream recipe!
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3 users found this review helpful

Mocha Meringues

Reviewed: Mar. 23, 2012
I always do the first batch as written. Didn't work, the taste was there, and was good, but there must be something wrong with the amount of sugar. They came out flat, like ice cream sandwich cookies. We still ate them, but they weren't meringues.
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1 user found this review helpful

Upside Down Pear Gingerbread Cake

Reviewed: Mar. 14, 2012
I have to disagree with other reviewers. We all thought this was excellent. The spicy flavour was fantastic with the juicyness of the pears. I made 0 changes to this. Served it with whipped cream infused with pear juice. One suggestion-don't do this in a springform pan, it will leak and make a mess of your oven!
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11 users found this review helpful

Puff Pastry Roll

Reviewed: Feb. 5, 2012
This was good. But I did make some changes. Didn't have puff pastry-but did have phyllo, so I used that. I've never used ground chicken before, so this my first attempt, and it turned out great. I added more bread crumbs, 1c. because I was expecting "moldable" to be more like a meat loaf, it didn't hurt anything. I used 2 onions, cause I like onions. The gravy was great, and super easy. Also, in my opinion very necessary, it would have been pretty blah without it.
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1 user found this review helpful

Glazed Apple Cream Pie

Reviewed: Aug. 21, 2011
Holy . This was the best pie. I just had 2 pieces. I don't know why I decided to try this. I don't really like cooked apples, or custard. But the apples were about to go and I hate wasting food more! Very slight changes, it's hard to find heavy cream in Canada, so I just used coffee cream, I figured with the cornstarch it would be fine-and it was. Added an apple, due to so many reviews. And, you seriously need more than the cinnamon called for-if you want it to resemble apple pie anyway. I added about 5 tsps cinnamon, some allspice, nutmeg, and a family trick-a tiny tiny tiny amount of clove. Served cold, if I had any room, I'd waddle back downstairs to get some.
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7 users found this review helpful

Curried Chicken Salad

Reviewed: Jun. 5, 2010
The dressing for this is fantastic, didn't change a thing. I used white wine vinegar cause that's what I had and ReaLemon. I didn't really use the recipe for the actual chicken salad, cause hey--it's chicken salad. Although I've never tried pineapple in it, so that was new and yummy. Also threw in some frozen cranberries, carrots, etc.
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5 users found this review helpful

Apple Crisp II

Reviewed: Feb. 24, 2010
Yummy. It's a little sweet, but with a little ice cream or whipped cream it great. I followed instructions exactly, but I threw in a bag of frozen cranberries. Used some embarrassingly old spy apples that were about to be dead.
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2 users found this review helpful

Decadent Peanut Butter Pie

Reviewed: Feb. 15, 2010
Wow. Just. Wow. I made this for Valentines Day Supper yesterday and between 2 of us, it was gone by this morning. So good, I felt I couldn't return to work without it. But, pie just doesn't go over well at work. So while I did the pie without variation, work deserved some...alteration. I did them as cupcakes, with the intention of eating them with a fork directly from the paper cups. I skipped the chocolate crust and threw a Nilla wafer on the bottom for support. Melted a Hershey bar for the chocolate layer. I also had packaged chocolate mousse that I used in substitution of the whipped cream layer (only cause I was out of whipped cream.) Skipped the decoration, it's wasted at work! The pie is VERY rich (and fantastically so), the Nilla wafers seemed to help that a bit. Fantastic either way... Wow. Can I give 8 stars?
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Pork Chop Soup

Reviewed: Jan. 22, 2010
Fantastic! I usually make "Ultimate Spicy Spud Soup" from this site when I'm feeling overwintered. but I was sick of it and I had broccoli and decided to try this. It is really great. The taste is soup (very celery tasting, which I like.) But the texture is stew so I added more water. Changes: More spices, cause I like that. Also threw in some green beans and pretty much any leftover veggie I had. Also, I used all chicken stock and only used water to bring it to a consistency I liked. Good as is though. It's going into rotation.
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16 users found this review helpful

Mini Cheesecakes

Reviewed: Dec. 20, 2009
These are always a hit at potlucks. It makes you feel like you're "pigging out" less! I do variations that don't usually involve pie filling. I drop a whole Oreo as a crust, and top with a fudge ice cream sauce. A Nilla cookie with ice cream caramel...ginger snaps...your imagination is as far as it can go with this one. All you need is a small round cookie really.
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2 users found this review helpful

Really Easy Bread Stuffing

Reviewed: May 13, 2009
By the time I was done with this recipe there wasn't one ingredient I didn't change. I used dinner rolls instead of bread for a sweeter flavour. Sauteed onions and garlic in a good amount of butter. Dropped the water altogether. Added chopped frozen cranberries. Spices...sage, celery salt, a bit of cinnamon, a bit of curry powder, dash of rosemary, tiny amount of bay leaves. The result is a sweeter than spicy combination but with a touch of both. At the very least, I say use the butter instead of the water and cook the onions.
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3 users found this review helpful

Popularity Cookies

Reviewed: May 7, 2009
Hmmm...8 hours? Mine are sitting in the freezer and they're half gone! There's nothing to say about this, it's perfect. Follow instructions, no need to change anything. I might clarify, wait until it's boiling to time the 3 minutes. I don't know what club crackers are, but with soda biscuits, these taste like a SKOR bar.
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2 users found this review helpful

Texas Chocolate Frosting

Reviewed: Mar. 13, 2009
Good. Needed a lot more milk than called for though. I switched out half the milk I needed with cold coffee and it was fantastic. Then, not leaving well enough alone, I added cinnamon, which would have been great, except you only need a SMALL pinch! Apparently my pinch is too big. SO, try the cinnamon, but be very careful how much you add. I didn't melt the butter, just used room temp, which might be why I needed so much more milk.
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Unbelievable Fish Batter

Reviewed: Oct. 2, 2008
This is a perfect batter. It's thick, and coats the fish nicely and yet, doesn't come out overly oily. I do spice the flour with garlic powder, italian seasoning, salt, pepper and vegetable seasoning. I followed suggestions and lowered the baking powder to 2 tbsp. It's a good batter for pretty much anything going in the fryer. Cheese, onion rings etc. (Try the cheese, it's phenomenal!)
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45 users found this review helpful

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