Kimberly Anne ??? Recipe Reviews (Pg. 1) - (11471922)

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Kimberly Anne ???



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My-Hop Pancakes

Reviewed: Apr. 27, 2014
I made these for Easter breakfast. They disappeared! I added 2 8-gram packets of vanilla flavored sugar, extra vanilla, and butter flavored bakery emulsion. I don't like the taste of pancake batter at all but this batter was amazing! It was difficult for me to Let is sit for a half hour! My only complaint is even though they were delicious, they were kinda thin...they weren't at all fluffy. Next time, I might use just 1 cup of buttermilk. It's almost midnight right now and I want to make them. Unfortunately, it'll have to wait til tomorrow because I'm out of eggs. This is without a doubt the BEST pancake recipe I've ever used! I want to make a double batch and freeze them for a quick breakfast on those rush days but they probably wouldn't last more than a day!!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Apr. 5, 2014
I am making this now as we speak...or should I say, as I type :) anyway, I just tried a piece of chicken from mine and absolutely delicious!! The only thing with this recipe however, is it could just as easily be made in a large pot on the stove and be finished in an hour or two as opposed to the 6-8 hours in the slow cooker. I followed the recipe ALMOST exactly (but I may cook a bit of rice and add it to my bowl tomorrow). The few, small changes I made are as follows: using about 1-1/2 pounds of raw chicken breast, instead of using cooked, shredded chicken, I cut it into chunks (I'm not crazy about shredded chicken). I put it in water along with 4 bullion cubes instead of using canned chicken broth. I also made the enchilada sauce using the ten minute enchilada sauce recipe from this site (I like to make whatever I can from scratch instead of buying canned stuff) and chopped up 2 green chili peppers as opposed to can. I also omitted the salt. Other than those minor changes, I followed the recipe exactly. Well really, besides using already cooked chicken, I followed it exactly anyway, just with fresh stuff instead of canned. The only times I've ever had chicken tortilla soup were at Applebees (it comes frozen in a bag and it's good but nothing compared to real tortilla soup) and from a Mexican restaurant called Plaza Azteca. There, they make it per order (at least that's what I was told by a server once) and it was really good. This tastes better than that one but is
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French Dip Sandwiches

Reviewed: Apr. 4, 2014
It's 10PM EST and I just started to make dinner for tomorrow! I'm using a bottom round roast because it was on sale when I went out yesterday to buy the beef (also, if you add this recipe to your shopping list, it says bottom round). My roast is 2-1/2 lbs and at first, I was going to bump the recipe down to 6 servings, but when I needed 5/8 of a bullion, and 5/8 tsp of the seasoninga, I just kept it as is. I followed the recipe almost exactly - my only changes besides the size of the roast were I'm using minced garlic instead of powdered (it just has a much better flavor than powdered) and I spread some of the seasonings, minced garlic, and a bay leaf on top of the bit of the roast that isn't covered with the broth and two more leaves are floating around. I'll be serving this tomorrow night on regular Philly Amaroso hoagie rolls with provolone cheese. After my husband and I have dinner, I'll finish my review! It already smells delicious!!
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Super Sugar Cookies

Reviewed: Apr. 3, 2014
I made the dough for this two nights ago and started to bake yesterday morning, after leaving it sit overnight in the fridge. At first, I split the recipe down to 5 dozen because I didn't need (or want) 8-9 dozen cookies. After making the dough, it was such a little amount that I wasn't going to get 60 cookies unless they were the size of quarters. So I made more dough following the 5 dozen amounts. The only changes I made were substituting white vinegar for the cream of tarter because I didn't have any and when I made the 2nd batch, I mixed in 2 packets of vanilla flavored sugar. Oh and I used homemade vanilla extract. I mixed both doughs together. The dough tasted good so I was happy. When it was time to bake, I rolled them into balls. I started to flatten them with a glass but they kept sticking so I just rolled them into balls 29th n flattened in my hand.I had to bake them longer than 12 minutes; it was about 15-17. They were so awesomely delicious! They tasted like a cross between sugar cookies and butter cookies. I'm not a big sugar cookie fan but I couldn't stop eating them! When I took them to the meeting I made them for, EVERYONE loved them...they ate them all! This will be my go-to recipe for sugar cookies. I think I'll add a few more packets of vanilla sugar next time too!
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Jambalaya II

Reviewed: Apr. 1, 2014
Not spicy at all - it was so not spicy that I gave it to my 15 month old daughter. I've never been to New Orleans; my only comparisons are the Zatarans box mix and a Cajun restaurantPhiladelphia. After having both of those, I knew what to expect. I did cook the rice seperately; the chicken I cooked a couple days before. Also neither my husband nor myself like sausage so I omitted that and we didn't add shrimp. I would like to tryit once more and give it another chance.
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