KDA949 Recipe Reviews (Pg. 1) - Allrecipes.com (1245397)

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Baked Chicken & Brussels Sprouts

Reviewed: Oct. 19, 2010
BORING, dried out and bland!!! The chicken dried out, the brussel sprouts were bland and the onion was icky! And I even spiced it up by deglazing the frying pan with about 3 Tbsp red wine vinegar and 3 Tbsp maple syrup, adding the chicken back in for a minute then back to the baking dish. Then I dumped all the sauce over the top before I covered it. Without this I think it might have been a 2 star (and I really like brussel sprouts!). Sorry, I won't be making this one again.
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5 users found this review helpful

Fluffy Buttercream Frosting

Reviewed: Sep. 25, 2009
It didn't really work for me either! At least not for what I wanted. It wasn't a bad frosting, just not fluffy or stiff enough. I did add a little extra butter as was recommeded by another poster, but I added some extra powdered sugar to compensate. I whipped it for almost 10 minutes and thought it looked OK, but when I started to put it in the icing bag, I knew I was in for trouble! Because of timing, I went ahead and used it on the cupcakes I had planned to use it on, but the pipping tip marks dissapeared as soon as I got done pipping the frosting on (just a basic big circle around the cupcake with a little poof for the top) and the poof I added to the top feel and melted into the frosting right away. Luckily the frosting wasn't so loose that it was dripping off the cupcakes- but it wasn't far from it. *side note- it is almost 80 degrees today, so that may not have helped (no a/c at our house- usually don't need it). I put the cupcakes in the fridge to see if the frosting would get a little firmer and it did, but I'm sure as soon as the warm up again it will be too runny. Oh well! They taste good!
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4 users found this review helpful

Pomegranitini

Reviewed: Nov. 22, 2006
Just had "Oprah's Pomegranate Martini" from Recipezaar.com a few nights ago at a party and thought it would be fun and festive to make a few at home (with Thanksgiving tomorrow, fun and festive is in order!). Anyway, as I did not have any citrus vodka and would not be caught dead at the grocery store the night before Thanksgiving, I was looking for a recipe that use Pomegranate juice and regular vodka and everyone raved about this one, right? Sorry, but I was VERY UNIMPESSED! I followed the recipe exactly and as we had company over I didn't get a chance to fiddle with the portions of juice to Orange Liqueur to tell what would work- my guess, less Orange Liqueur, more juice (and not to water it down- I just couldn't taste the Pomegranate juice). All I can say is my DH took one sip, made an aweful taste and said "NO, THANK YOU! UCK!" Needless to say we switched to wine (one person did really like it thought- one out of 6). Sorry, but I will not be making this recipe again! Pomegranate Martinis- yes, but not with this recipe. If you like martinis- you will probably not like this recipe!
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7 users found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 1, 2005
This recipe was perfect for Christmas cookies. Dried nice and hard- it did take a bit to try though the way my kids put it on. I also watered it down a bit (with mostly water and a little milk) so that they could paint it on with toothpicks. I will definatly use this one again as I've tried just powdered sugar and water with food coloring and it tasted like paste- this has a great flavor and dries so much nicer.
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4 users found this review helpful

Spicy Honey Mustard Pork Roast

Reviewed: Dec. 14, 2004
My husband loved it, me and the kids thought it was pretty good. I ran out of Dijion mustard so I used dry mustard instead. I didn't crush the thyme- because I didn't read to until after I had put it in the oven but besides that I think I followed the recipe. I did have to cook it longer then directed- I used a pork lion tip roast (don't know if the cut is the same width as a regular pork roast?) and cooked it about 1 and 1/2 before it read 150- It was 160 by the time we ate it and perfectly juicy. Will make it again because my husband loved it.
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3 users found this review helpful

Pumpkin Crumb Cake

Reviewed: Oct. 19, 2004
I must say- I like the Pumpkin Crunch Cake a lot better. But it's still really good. I lost my version of the Pumpkin Crunch Cake and found this while I was looking for it. I though I would try it for a change. It was good, but not as good as the Pumpkin Crunch Cake- in my oppion. But I LOVE pumpkin and pumpkin pie and one of the reasons I like the other is that you can taste more of a pumpkin flavor. This tastes more like sweet crust with a touch of pumpkin- like I said- not bad, just not what I was looking for. My kids loved it though! My be a bit too sugury-sweet for my taste.
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7 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Oct. 13, 2004
Like many of the other reviewers- family of 4 with 4 opions and 4 thumbs up (a really big thumbs up from my hubby!). My daughter said- "Mom, this is just like Thanksgiving in a bowl!" I did change a few things- but mostly beacause I didn't want to go to the grocery store. I only had one can of cream of chicken so I used one can of cream of mushroom too. I only had a bag of mixed frozen veggies (you know the kind-corn, green beans, peas and corn)- so I used that plus the fresh carrots. Only had one good onion left and 2 stalks of celery! But I did add - in addition to the poultry seasoning- fresh thyme and fresh rosemary and used fresh rosemary in the dumpling recipe (I used the "from scratch" one in the bread section- just type in "dumpling" in the search and choose only the bread section- it's the only one that came up! Super easy and YUMMY. It did benefit from more a bit more salt and pepper at the table, but it was REALLY YUMMY. Can't wait to try it again with all the onion and celery it is supose to have.
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4 users found this review helpful

Dumplings

Reviewed: Oct. 13, 2004
Made with the chicken and dumplins recipe. Turned out great! I added fresh rosemary to the dry ingredents instead of parsley flakes- yum!
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2 users found this review helpful

Best Carrot Cake Ever

Reviewed: May 3, 2004
I was not thrilled with the results of this carrot cake. It was not bad- but not a 5 star in MY book. It was VERY dense! Reminds me of the little carrot cakes that you buy at the gas station -wrapped in plastic wrap with the sickeningly sweet frosting. Do you know the ones I'm thinking of? I did not change the recipe much- I used about half the raisins (there were still PLENTY) and threw in a small handful of coconut and a dash of nutmeg. I do have one helpful hint to anyone handgrating the 6 cups of carrots- don't be lazy like I was and use the baby carrots in the fridge instead of running to the store for the big ones! It took me a good 1/2 hour and a few fingernails! But that was my own fault. I will not make this again- I like my carrot cake lighter and fluffier than this dense, thick, like a rock in my tummy type.
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Pecan Sour Cream Pound Cake

Reviewed: May 3, 2004
I made this last night for a girls get together- no complains but not as many Uhh's and Ahh's as I usually get from Allrecipe 5 star desserts. There just was not a lot of flavor in it. Not that it was not very good- very moist and rich. I added some chopped pecans to the cake- not just the top. The glaze was sweet but had very little orange taste- and I used fresh squeezed OJ. Next time I think I might sprinkle brown sugar in the bottom of the pan with the pecans instead. And I will butter the pan better- although I buttered it well (a non stick pan) and floured it- almost the entire outer layer stuck. At least it did so uniformly! I will make this again to try it with some sort of brown sugar glaze but it was not a 5 star in MY book- but also not a flop.
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Margaritas

Reviewed: Mar. 24, 2004
I think this is the ONLY way to make blended margaritas! They taste SO MUCH better then those made with mix from the bottle!! One quick tip for easy measuring that I use- I dump the can of frozen limeade in the blender, fill the limeade can 3/4 full with tequilla and the remainder full (1/4) with the triple sec, pour that in then fill the blender with ice. Turn on the blender and let the party begin! Much easier then using a measuring cup. If this is too strong then simply fill the can half way with tequilla and add triple sec to make the can 3/4 full.
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1445 users found this review helpful

Cinnamon Rolls III

Reviewed: Mar. 14, 2004
I thougth these were SO MUCH BETTER then Cinnabun. Much lighter in texture! I generiously buttered the pan and sprinkled it with a little of the brown sugar mixture so the bottoms would be gooey- next time I think I will add a little more. I followed other's recommendations and made the Clone of Cinnabun frosting (basiclly the frosting from this recipe without the milk added). And not being a big fan of nuts in my cinnamon buns, I left them out. I don't own a breadmaker but was able to make this anyway- I used my KitchenAid stand mixer but I'm sure you could knead it by hand. I added all the ingredents and used the dough hook to mix it for about 5-7 mins then let it rise until doubled and followed the rest of the directions from there. One hint for anyone who finds that their dough does not rise- when you make them again- put the yeast in then add the warm milk and the warm water (not hot), let it sit for a moment then add the remaining ingredents. These were so easy (just time consumming- like anything made with yeast) and so good- I will be using this recipe A LOT! Thanks for sharing.
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5 users found this review helpful

Flounder Mediterranean

Reviewed: Jan. 14, 2004
I loved this recipe!! I did change three things though- I used regular onion, a lot fewer Kalamata olives (I was afraid it would make it too salty), maybe half what it says- and fewer capers (about 2 Tbsp)- again afraid of the salt. Fish is so good for you but sometimes not the best tasting- this made it taste GREAT. I will be making this one again and again.
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23 users found this review helpful

Restaurant-Quality Baked Potato Soup

Reviewed: Jan. 14, 2004
I made this for a recent soup party. It couldn't be easier and everyone LOVED it! At step 3(when chopped up potatoes are added) I transfer it to a crockpot to keep it warm. I will make this again. I might try adding chopped ham???
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3 users found this review helpful

Local Kine Wontons

Reviewed: May 23, 2003
These were very YUMMY! Made them for an Asia themed Bunco party. One of the other girls brought Cream Cheese Wontons from a local Chinese resturant and most people prefered mine!! I sort of halved the recipe on my own and used about a 1/4 of the waterchestnuts (not a big fan) but the crunch they gave really added something. I cheated when it came to shaping them because I have a wonton press. Don't own a deep frier or a thermometer to test the oil, but I fried them in 1/2 in of peanut oil in a high sided skillet over medium heat and it worked out fine. Very easy!! I also baked some in a mini muffin pan with the edges of the wonton wrappers sticking up in the air- they were OK (2 people actually prefered them this way)- I think I prefer my grease! I will definatly make these again! I may experiment with the recipe and try making a batch that has some kick to it. Thanks!!
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9 users found this review helpful

Green Chile Frittata

Reviewed: Oct. 1, 2002
I love this!! It is so yummy but very rich! Everyone who tastes it loves it too ...although I haven't tried it on the kids. One of mine has true "gringo" taste buds and can't even eat salsa!
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4 users found this review helpful

Banana Pumpkin Bread

Reviewed: Oct. 1, 2002
Loved the flavor but I must have done something wrong when I baked it. I subsituted applesauce for the oil (and have never really had a problem with this before). I baked it for the right amount of time plus 15 mins and it still was not done in the middle (the edges were yummy though!). My daughter loved it. I will try it again with the oil next time.
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4 users found this review helpful

 
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