Kirsten Parris Recipe Reviews (Pg. 1) - Allrecipes.com (11270451)

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Kirsten Parris

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German Chocolate Cake Frosting

Reviewed: Oct. 25, 2014
I needed some frosting for my brownies, and this recipe was perfect. I had three extra large eggs, but as I am no juggler, one fell and broke on the kitchen floor, so I used two extra large egg yolks, cooked the frosting for about 20 minutes on low, whisking constantly. I made no other changes, and let the frosting cool for about an hour. I had no problems with the frosting being too thin, even with just two eggs! I like the richness that the brown sugar gives to the final product. I will NEVER purchase German chocolate cake frosting again. This is a far superior product!
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My-Hop Pancakes

Reviewed: Apr. 6, 2014
I enjoyed the flavor and the height of these pancakes, and will make them again, adding blueberries and other seasonal fruit. This is a good beginner's recipe, but I only gave the recipe 4 stars, since I have some other recipes that produced a better tasting and more compact pancake. Those recipes are more involved, and this recipe is easy and foolproof to make. I served the pancakes with a good quality maple syrup and melted butter. Gosh, they were good!
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Homemade Tomato Sauce I

Reviewed: Aug. 21, 2013
This sauce is a wonderful base for pasta sauce. I followed the recipe, but had to add salt, garlic powder, and more wine to jazz up the flavor. I added the rind of some Parmesan cheese and used a whole small can of paste as I used a few more tomatoes than 10. I love the flavor and the smell in my house is wonderful. I will make this sauce again as it is so delicious and full of possibilities. Thanks for the recipe!
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Strawberry Cream Pie To Die For

Reviewed: May 9, 2013
I selected this recipe because I sent someone to the store and instead of getting brick cream cheese, they got strawberry cream cheese spread, in a tub. I needed to regroup and could not make the cheesecake I had planned to make. So, this recipe looked like something that I could adapt using the spread. It worked. I used 2 tubs (8 oz) of the strawberry cream cheese spread, added all the other ingredients, except the vanilla and the cinnamon (I added a TBSP of Chambord) and made my own crust and glaze. All I can say is this recipe is a keeper. Even though I changed this recipe out of necessity, I bet the original is delicious too. Thanks for the recipe Paniece.
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Italian Sausage Soup with Tortellini

Reviewed: Apr. 27, 2013
Lovely full-bodied broth, with an excellent flavor. I made exactly as written and the only differences were I used dried basil and oregano, because they were not in season in my garden, and I used fresh parsley, which grows all year around. I used hot Italian sausage and did as another cook suggested, and sauteed the onions and sausage together. I did use 6 cloves of garlic, since we like garlic. I like this soup and it reminds me a lot, in flavor, of Rachel Ray's veggie stoup, which I make repeatedly. I cooked the tortellini separately and added them in five minutes before serving, topped with a generous grating of Parmesan cheese. Wonderful soup, just like most cooks said, and I hope everyone gives it a try.
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Winter Blossom's Often Requested Ham Salad

Reviewed: Dec. 28, 2012
Just a delicious way to use leftover ham. I followed the recipe exactly, using all the suggested ingredients. The only addition was a shake or two of black pepper. Thanks for the recipe; it is truly a winner. Make this the day before you need it as the flavors improve and "marry" as it sits over night.
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Chewy Coconut Cookies

Reviewed: Dec. 8, 2012
I made the recipe almost as written. I added 1 tsp of my homemade vanilla, and a dash of coconut extract. I loved the texture of the cookie--nice and chewy--and like that the cookie was flat and not a mound. I will make these again, and they will be a nice addition to my holiday cookie tray.
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No Bake Lemon Cheesecake

Reviewed: Aug. 18, 2012
This recipe is full of childhood memories, like several of the other cooks have mentioned. My mother made this recipe often and it was a favorite of mine. I use regular granulated sugar for the crust and use a bit more sugar than 1 tablespoon. Everything else I followed as written. Wonderful and delicious. Thanks to Jan Wood for sharing a recipe for which I have previously searched.
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Pork Meatballs

Reviewed: Jul. 22, 2012
I followed the recipe and made some of the changes that other reviewers suggested. I started with a pound of ground pork, as that is how my grocery sells it. To it I added 1/2 cup Panko Italian flavored bread crumbs, 2 eggs (the mixture was too dry with one), four cloves of garlic,1/2 cup Parmesan-Romano-Asiago shredded cheese, a little less salt than the recipe called for, 1/4 tsp. freshly ground pepper, a nice handful of fresh parsley, chopped finely, and 1/2 onion finely minced. I mixed the meat with the above ingredients and formed into 2" meatballs (I got 12). I sprayed the bottom of my dutch oven and baked the meatballs in a 350 oven until the meatballs were done. I removed them and deglazed with some white wine, and added 1 can of chicken broth, and a handful of fresh thyme that was tied with some cooking twine. I made a roux of flour and butter (1/4 cup butter and 1/4 cup flour), and added that to the broth, and then re-added the meatballs. I cooked them for approx 45 minutes and then served them with sauce over pasta. The meatballs and sauce were downright delicious. This recipe is a great recipe for many other possibilities. I will make this recipe again.
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Taco Soup II

Reviewed: Jul. 10, 2012
This is an excellent recipe, but with changes. I followed the advice of several people and tried to go as natural as possible. I added a finely chopped stalk of celery, a fresh finely chopped jalapeno pepper, changed the water to low salt chicken broth, and used corn instead of hominy. I omitted the lima beans as I do not like the flavor of canned limas. I did add the ranch dressing mix and made my own chili taco seasoning. I did add the pinto and chili beans, the stewed tomatoes, Mexican style and did chop an onion. I did not need to add all the 1 tsp of salt, so if you make the soup, wait until you have mixed everything together to determine how much salt you need. I also added about a half cup of Mexican beer to add more liquid and more depth of flavor to the soup. I covered the pot so the liquid would remain and the soup would resemble soup and not chili. Love this recipe and will be making it again!
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Slow Cooker Creamy Potato Soup

Reviewed: Mar. 17, 2012
A very satisfying soup, once it is adjusted for seasonings. I, like most of the reviewers, made some changes. I fried the bacon, set it aside, then sauteed 1 very large onion, diced, in the drippings, and when the onion was softened, I added two large cloves of garlic, put through a garlic press, and sauteed for less than a minute. I made the soup on the stove and omitted the water and just used chicken broth. I made the soup on the stove only because I wanted soup sooner rather than later. I used about half of a 5lb bag of Yukon Gold potatoes and used more salt and black pepper and the suggested dill (I increased this a bit). I had the lid on the soup as it simmered, then used my immersion blender to blend everything. I added half and half until I had the consistency I wanted, added 1 package of shredded sharp cheddar cheese, some fresh grated Parm cheese, stirred everything together, topped with the crispy bacon and some more shredded cheese and enjoyed. Once the flavors are adjusted, this is one very good soup. My favorite potato soup is sstill Emeril's potato, bacon, and Roquefort soup--that one is to die for!
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Gloomy Day Smoothie

Reviewed: Mar. 19, 2011
A wonderful way to begin any day. I use frozen mangoes, fresh squeezed OJ, the banana, vanilla yogurt and Splenda to sweeten. Yummy and healthy.
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Bacon Wrapped Smokies

Reviewed: Feb. 5, 2011
I have made these wrapped smokies for years and get rave reviews each time. These little smokies are simply addictive, and a must at my house whenever there are guests. (I prefer beef smokies). These are a must try!
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Inwood Hamburgers

Reviewed: Jan. 7, 2011
A very flavorful and juicy hamburger. I did not add the Tabasco or the green pepper, since we do not like either. I did add 1 heaping TBSP. of A-1 sauce and grated the onion and put the garlic through a garlic press. I added 1 TBSP of water and indented the center of the burger for added moisture and basting. I think my burgers could have used a bit more salt, but that was my fault since the recipe does not give specific amounts. Very tasty on a grilled bun and the roasted onion mayo from this site. We added dill pickles, cheese, onion, and lettuce. Yum.
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Roasted Onion Mayonnaise

Reviewed: Jan. 7, 2011
I found that I could have more control over the caramelization process if I put some EVOO and a pat of butter in a saute pan, sliced my onions into thin rings, and caramelized them that way. I seasoned the onion slices (I used one large onion--the size of a fist) with a light sprinkling sea salt, fresh ground pepper, smoked sweet paprika, and some garlic powder.The process was easier on the old electric bill this way too. The onions were sauted on a medium-low heat until nicely caramelized--about 25 minutes, and then left to cool. I added the onions to 1/2 cup of mayo and blended in my blender, and let sit in the container overnight in the refrigerator. The end result was a pretty light golden brown colored mayo and the taste was fantastic on the burgers I made for the family. I will make this again and keep some in a container in the fridge. This onion mayo would be good as a dip for baked potato wedges or on other types of sandwiches.
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Slow Cooker Turkey Breast

Reviewed: Dec. 16, 2010
Making turkey could not be easier! I seasoned the breast with the dry onion soup, and added some garlic powder, oregano, and fresh cracked pepper, and some pats of butter, under the skin. I poured a cup of wine in the bottom of the crock pot, added a can, undiluted, of cream of chicken soup, some sprigs of rosemary and thyme, and then added the pre-seasoned turkey, breast side down. My crock pot cooks quickly, even set on low, and in four hours, the breast was ready and the gravy that I made by reduction and a bit of roux, was outstanding. The turkey was moist and flavorful and this is a recipe I will use again and again when turkey breasts go on sale.
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Delicious Ham and Potato Soup

Reviewed: Oct. 3, 2010
I made this soup the first time exactly as written, and found it a bit bland. So, I followed the suggestions of some reviewers and used the recipe as a base. Here is what I did: I boiled the diced potatoes in chicken broth until tender and added a bundle of thyme from my garden as it simmered. I caramelized one large onion, seasoned with salt, pepper, a touch of cayenne, and some smoked paprika and garlic powder. When caramelized, I added 2 heaping TBSP. of flour and cooked 2 minutes, then added to the potato mixture and used my immersion blender and made a smooth soup. To this, I added 2 packages of no salt chicken boullion, some tawny port, and enough buttermilk to make the consistency I wanted. To the whole pot, I added 4 cups of diced ham, some grated Parm cheese, and several cups of grated sharp cheddar. I added some more port and buttermilk, to taste, and topped with some green onions--the green and white parts, and simmered for 30 minutes so all the flavors could blend well together. Yummy today, and I imagine better still tomorrow!
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Cheddar Bay Biscuits

Reviewed: Aug. 31, 2010
I have been trying various recipes for those famous biscuits and this one was good and very similar. However, a few months ago, I tried the recipe from the Food Network Magazine and found them to be a lot better in flavor and in softness.
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Clone of a Cinnabon

Reviewed: Aug. 2, 2010
Fabulous cinnamon rolls. I do not have a bread machine so I made these by hand. I found out that I needed a bit more flour than was called for in the recipe. I followed the recipe exactly and the only addition I made was to add grated orange peel to the dough. I wanted an orange cinnamon bun and used this site's orange cream cheese frosting, which was delicious. I followed the advice and put the dough in a warmed oven to rise (I only warmed to 100 degrees for a few seconds and that was enough to make the dough double in size; I did not want to kill the yeast with too much heat). I also made the paste out of the butter, sugar,and cinnamon and added 1 TBSP of flour to the paste and had no trouble with the filling coming out. Some of the cooks have complained about the buns getting too hard, but as soon as mine came out of the oven, I tented them with a piece of foil and left the foil on for fifteen minutes then frosted the warm rolls. It is several hours later and the rolls are still soft and yummy. This is a wonderful recipe and deserves more stars than 5!
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Awesome Pasta Salad

Reviewed: Jul. 12, 2010
This is the pasta salad that I have been making for nearly twenty years. The only difference in this recipe and mine is that my recipe calls for finely diced red onion, and 1 drained jar of pimento-stuffed green olives, along with the sliced black olives (no pimentos necessary if you use the stuffed green olives). I use Good Season's Zesty Italian dressing that I make myself and jazz up with two pressed cloves of garlic. This salad is a meal in itself and my family and friends frequently ask me to make it. I hope you try it too!
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