Kim Recipe Reviews (Pg. 1) - Allrecipes.com (1190545)

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Ham, Potato, and Cheese Soup

Reviewed: Jan. 24, 2007
YUM! I used 8 potatos (we love our taters), 1/2 lb of Velveeta, 6 cups of water, and 1/2 lb of ham. I didn't make the flour paste. Once I mashed about half of the potato mixture it became thick enough for my taste. I also added oregano for color and taste. It certainly was YUM! though not much different from any other potato soup I've made.
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21 users found this review helpful

Southern Fried Chicken

Reviewed: Feb. 3, 2007
Beautiful! Beautiful! Beautiful! The chicken came out crisp and golden, while remaining wonderfully moist! The smells alone drew my teenage brothers away from the video games! (A magical feat as far as I'm concerned.) I too was always intimdated by frying chicken. My oil was always too hot and my batter never stuck. I always rinsed the chicken in water then just rolled it in flour. This time I took another reviewer's suggestion and did an egg wash. Amazing! Overall everything was to die for and I will DEFINATELY be using this recipe again! I used boneless skinless breast instead of boned chicken and took the advice of another reviewer and added 1 tsp. of garlic powder and 1 tsp. of onion powder. Thumbs WAY up on this one! Thanks to the poster and helpful reviewers!
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177 users found this review helpful
Photo by Kim

Double Quick Dinner Rolls

Reviewed: Feb. 14, 2007
Easy, delicious, and pleasing to the eye! I loved the ease of this recipe! As one reviewer pointed out, any who find this difficult must not be familiar with "normal" preparation of yeast breads. The only thing I did differently was I added a few shakes of garlic powder and a pinch of dried Greek oregano along with the onion powder. The family and I split two right out of the oven! I'm not much for using potato flakes in any fashion but I was wonderfully surprised at these results! And they photographed beautifully as well! Thank you SO MUCH Marian!
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5 users found this review helpful

Beef Stew VI

Reviewed: Feb. 14, 2007
Great Stuff! Very much like my grandmother's recipe, though she's been known to just peel her carrots and potatoes then slice them in half and throw everything in the pot that way! I love stew done like that but it takes awhile to cook! But this was much quicker--even with all the chopping! I followed the concept of this recipe. Same ingredients same steps, but like so many I modified it to suit personal taste. Basically I reduced the meat (I only had less than a pound in the freezer)and I dredged it in flour mixed with onion powder before browning. I upped the carrots and potatoes, but not the celery or onion. I reduced both of these by half. I used italian seasoning instead of rosemary (all out!), but kept the parsley and pepper. I used all four boullion cubes and about six cups of water. (I think this kept the salty boullion from overpowering everything and was necessary after I upped the veggies. I ended up having more like 12 servings than 10.) And lastly I combined flour and some more water into an old pickle jar and gave it a few good shakes until it was blended and used this as my thickening. I paired the stew with the Double Quick Dinner Rolls from this site and I had to stop teenage boys from licking the laddle!
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7 users found this review helpful

Mother's Ham Casserole

Reviewed: Jul. 12, 2007
Excellent! I only made a few changes. First of all I changed the recipe to accomodate 10 people. I also omitted the green pepper (not a favorite in our house). It then begged for something green so I sprinkled dried chives over the ham, potato, and sauce mixture and stirred it in. Also instead of bread crumbs I took a box of herb flavored Stove Top Stuffing and added just enough water to moisten it so that it was sprinkle-able (is that a word?LOL) and tender. I then baked as the recipe stated and just put the oven on broil for about 3 minutes to crisp the top! Tasty!
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22 users found this review helpful

Easy Pizza Sauce I

Reviewed: Aug. 1, 2007
Not bad! I took the advice of other reviewers and added only a cup of water and decreased the olive oil. I didn't have all the dried herbs seperate (I was lacking rosemary) so I just did two tablespoons of Italian Seasoning. I also added about 1/4 tsp. of sugar and some onion powder. I haven't let the flavors meld yet, so maybe that will make me think twice about the three stars. Perhaps it gets better!
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0 users found this review helpful

Chicken Broth in a Slow Cooker

Reviewed: Oct. 2, 2007
I've never made my own chicken broth before, but after looking at what goes into a bullion cube or canned broth I decided to give it a try. I was quite pleased. I did make some changes. I used a left-over roasted chicken carcass and switched the 1 tbs of basil to 1 heaping tbs of parsley and did 7 instead of 6 cups of water. Cooked it on Low overnight for about 10 hours and disposed of all the vegetables and the carcass. It came out richly colored and tasted pretty good. And it smelled WONDERFUL cooking. I'm waiting for it to cool a bit then I plan to divy it up into 1 3/4 servings and freeze in freezer bags. No more bullion for me!
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8 users found this review helpful

Egg Noodles

Reviewed: Oct. 2, 2007
First time making egg noodles though I have made various other types of pasta in the past. This recipe is tasty for sure. I had a problem with thickness despite the fact that I rolled it as thin as I could without it getting transparent. I didn't dry them either. I just dropped them into a pot of boiling water and fished them out. Then I stored them in the fridge for dinner later tonight. They DO roll out heavenly and are indeed tasty!
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5 users found this review helpful

Potato Cake

Reviewed: Oct. 22, 2007
We've been making potato cakes for years out of nothing but leftover mashed potatoes. No flour, no eggs, nothing like that. Just the mashed potatoes. I wanted to try something different though so I picked out this recipe thinking the eggs and flour would make an already good concept even better. It was just okay though. Thumbs up for the idea, though. But I'll stick to our plain potato ways.
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3 users found this review helpful

Bird's Nest Pie

Reviewed: Oct. 24, 2007
Tasty! Though it was a little hard to spread the batter over the apples. Once it was done and flipped out onto a plate I used 1/8 a cup of brown sugar and 1/8 cup of granulated white sugar along with the cinnamon and nutmeg for the topping. Next time I'll probably add some more spices to the batter like some cloves and vanilla. Great served with sugar-free vanilla ice cream!
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3 users found this review helpful

Tough Buck Barbecue

Reviewed: Oct. 30, 2007
I followed the recipe to a T, cooking times and all and I was not pleased. Sorry but I won't be using this one again.
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3 users found this review helpful

Slow-Cooked Chili

Reviewed: Oct. 30, 2007
Tasty! I used almost three pounds of ground beef, no green pepper (didn't have one)and no canned diced tomato (we don't care for tomato chunks in chili). And it still turned out good! I didn't have any tomato sauce either so I used two 6 oz cans of tomato paste mixed with two cans of water and that did the trick! And I only used half of a large onion instead of two medium onions. There were no leftovers, which leaves me singing the praises of this dish! :)
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40 users found this review helpful

Garlic Chicken

Reviewed: Nov. 2, 2007
Excellent! Destined to become part of our dinner rotation! The only thing I had to change were the bread crumbs. I didn't have any on hand so I just put a few scoops of Earth Grains Shredded Herb stuffing in a ziploc baggy and ran over it a few times with the rolling pin smashing the dried stuffing and viola! bread crumbs! I think this made the dish a little saltier than it would have normally been, but that was my doing, and besides it didn't change the flavor that much. I also only did three pieces of chicken and ended up using 1/2 cup of bread crumbs and 1/2 cup of P.cheese and had no breading left over. It was a huge hit served with pasta smothered in alfredo sauce and a salad of mixed greens. Thank you! Thank you! Thank you!
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1 user found this review helpful

Simple BBQ Sauce

Reviewed: Nov. 13, 2007
I liked this for the simplicity of it. I had everything I need in the pantry. However I didn't like the taste of it. It was good just not BBQ-ie enough. I added some Eastern NC style dry rub seasoning to it and that helped, though. This was good, just not what I was looking for.
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2 users found this review helpful

Sourdough Starter

Reviewed: Nov. 15, 2007
I'm going to jump a bit ahead here and give this five stars for the ease of prepartion alone. I've not tried other starters before because they've always sounded so complicated. This was so easy! Within the first 30 minutes of mixing everything together I had a bubbly ever expanding mass of goo on my hands! Ahhh! Attack of the Sourdough Starter Monster! And its an hour later and its still expanding. I'm hard pressed to keep it in a suitable container. Next time I think I'll use a leftover plastic ice cream container instead of a glass canning jar. I can't wait until this is finished! I think I'm going to try "feeding" it as other reviewers suggested.
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3 users found this review helpful
Photo by Kim

American Frittata

Reviewed: Nov. 20, 2007
Quite tasty! I increased the recipe to feed twelve. I was worried about some other remarks about lack of flavor so I sauteed my onions along with some green pepper in a bacon grease/butter mixture instead of oil. I also added fajita seaoning and a little bit of milk to the egg mixture. A keeper for sure! Thanks!
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2 users found this review helpful

Angel's Chunky Chicken Salad

Reviewed: Nov. 20, 2007
I've been making chicken salad like this for years! This is my go-to chicken salad recipe for sure! I bet using bread and butter pickles instead of dill to change the taste up would be interesting......
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1 user found this review helpful

Magic Peanut Butter Middles

Reviewed: Dec. 11, 2007
I was little put-off by the effort that went into these cookies. It was well worth it though! I took the suggestions of another reviewer and decreased both the brown and white sugar to 1/3 a cup and added a tablespoon of milk. I'm not sure if it helped or not but it seems to have worked out alright. When I did the first one I had trouble shaping the dough like the recipe said so I flattened it between my un-floured hands and made a pinch pot/cup formation around my thumb. I set the peanut butter ball in the indentation and then just formed the dough around it gently flattening and pressing together the dough between cupped hands,sealing cracks as best as I could as I went along. It worked pretty well. The only problem is by doing it that way I went a little heavy on the dough and now I have 10 peanut butter balls left! Doh! Oh well!:) I'm going to freeze them and hopefully they'll get used for something else. Thanks for this decadent recipe!
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1 user found this review helpful

White Wine Vinaigrette

Reviewed: Dec. 12, 2007
I loved the fact that I had everything for this recipe in my cabinets.Even though it was good it tasted rather dull, even after I let it sit a few hours. I added some dill and some whole garlic cloves in addition to the minced garlic and put it back in the fridge for a few hours. Then it had zing! Great tossed on a spinach/tomato/cucumber/corn salad with crispy bacon sprinkled on the top! Yum!
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0 users found this review helpful

Dilly Chicken Sandwiches

Reviewed: Feb. 1, 2008
I was looking for something to cure winter food blahs and this did the trick and then some! It was wonderful! The whole family loved it and declared that it was better than any fast food chicken sandwich they had ever tried. A keeper for sure! Five stars doesn't even begin to cover how good it was. We have two in our family who aren't fond of cream cheese so instead of serving the sandwiches already done up I spread everything out buffet style and let everyone do their own. One of my crew chose to use mayo instead of the spread and said it tasted just fine. The cream cheese is what makes it, though! No complaints from this cook! Thank you for such a great contribution! :)Update: This also works great to cook and put in the fridge to use for a cold chicken sandwich in a lunchbox! Just put the breast in a container, wrap up an untoasted bun, send along some lettuce and tomato in a baggie, and a small jar of the sauce (or mayo) and taa-da LUNCH! :)
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6 users found this review helpful

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