GoodKitty Recipe Reviews (Pg. 1) - Allrecipes.com (1265940)

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Microwave Lemon Curd

Reviewed: Feb. 20, 2009
Made this yesterday for the first time. Super simple to put together. I did strain it after cooking just to remove the few little bits of stringy egg-a very easy step to add in. This was pucker-up good! Highly recommend it!
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1 user found this review helpful

Hearty Breakfast Cookies

Reviewed: Feb. 20, 2009
These cookies are THE best. I make them as the recipe reads except use chocolate chips instead of raisins. It makes up 24 good sized cookies. My toddler, kids, husband and parents love them!
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1 user found this review helpful

Salsa Ninety Nine (Mild)

Reviewed: Sep. 30, 2008
This was FANTASTIC. Everyone has raved about it!! I thought the batch was huge, but we have gifted and used almost the whole thing! If you LOVE salsa, THIS IS THE ONE TO TRY.
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1 user found this review helpful

Baked Slow Cooker Chicken

Reviewed: Apr. 25, 2008
AMAZING!!! I used quartered potatoes instead of foil, added a diced onion then my chicken on top...TO DIE FOR!!! I did find the skin wasn't 'coloured' enough for my liking, so i put it on a foil-lined pan @ 475 for 15 mins just to crisp up the skin. Veggies were AWESOME. There was LOTS of wonderful juices to make a gravy with. The chicken was BEYOND tender--its texture was like velvet~! We will make this again, and again, and again....
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4 users found this review helpful

Chocolate Banana Bread Pudding

Reviewed: Apr. 17, 2008
This was pretty good. I ended up making it with a loaf of Egg bread that had some raisins in it. I put the whole thing into my Corningware oval but followed directions otherwise. I found the chocolate to be a bit much for me--next time I might half the amount of chips and use mini-chips instead. Otherwise, I thought it was quite nice.
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1 user found this review helpful

Cornbread Muffins II

Reviewed: Feb. 4, 2008
Just came out of my oven! I halved the recipe and made 24 mini-muffins. Took about 11 minutes in my oven. Came out PERFECT. Very tasty! My three year old approves :)
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0 users found this review helpful

Buttery Soft Pretzels

Reviewed: Oct. 23, 2007
I made these this afternoon with my 3 year old daughter. I used the full amount of flour but ended up adding just a bit more water (maybe 1/4c). Did the mixing/kneading in my Kitchenaid mixer. After the soda bath, we sprinkled them with cinnamon and sugar. They came out PERFECT. Dare I even say--better than I expected?! Delish!! My kids LOVE them. And so do the adults! SO EASY.
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Banana Oatmeal Cookies I

Reviewed: Dec. 9, 2005
I made these cookies for my 13 month old daughter (who loves oatmeal raisin cookies...I wanted to try something different). I used raisins instead of chocolate chips and nuts. They come out soft, to me almost the texture of a muffin-top. Very tender and tasty. However, I don't think I will make them again, as I prefer a chewier, "cookie-like" texture rather than the breadlike texture these had. Nothing wrong with them, just not my cup of tea. I also omitted the cloves as I thought it would be too spicy for my little one.
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1 user found this review helpful

Coconut Lentil Soup

Reviewed: Mar. 22, 2004
YUM YUM! I made this, but used a total of 4c of water, and instead of the soy milk, I used a can of light coconut milk, and garnished with coconut....wow I thought I died and went to heaven. This will make a regular appearance in my lunchbox!!
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23 users found this review helpful

Cream of Cauliflower and Stilton Soup

Reviewed: Sep. 27, 2003
WOW! This is out of this world!!! My only change to this recipe was to skip the potato for a low(er) carb version. Perfect for these rainy fall days!!
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7 users found this review helpful

Butternut Squash Soup

Reviewed: Jan. 12, 2003
In a word, INCRERDIBLE. I made this the first time, with home made chicken stock (no salt, better flavour) and only one pkg cream cheese, 3x the amount of cayenne (we like a little spice). It was to DIE for. Used a hand blender to puree, turned out perfect, can't understand how anybody could have grainy soup, unless squash is 'old', which can happen this time of year...we found 1 pkg cream cheese was plenty with the proportion of stock listed. The next day, was even BETTER, mellowed out, but seemed thicker-so we used (skim) milk to thin own a tad. Next time I made it, I doubled the stock, and added 2 pkg cream cheese. Still outstanding!! For me, a nice bowl of this and fresh sourdough bread is a comforting meal. Used light cream cheese, worked out just fine. Not to mentiuon this was SOOOOOOOOO easy!!!!! We will make this again...and again...and again....
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527 users found this review helpful

Chocolate Gingerbread Boys And Girls

Reviewed: Jan. 3, 2003
I made these with 'Buttercream Icing ' from here on allrecipes, what a great cookie! Kids and adults alike loved them! A nice change from 'boring old gingerbread'.
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2 users found this review helpful

Buttercream Icing

Reviewed: Jan. 3, 2003
Perfect with Chocolate Gingerbread. Hardened up nicely, and surprisingly, not too sweet!
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1 user found this review helpful

Baked Sesame Chicken

Reviewed: Jan. 3, 2003
YUM! I made this, true to recipe, and it was PERFECT. Not floury, not soggy. I don't know what some people did to this recipe that it didn't turn out!? My husband and I just love it. The only substitution I made was Braggs Amino instead of Soy-and it was great. A keeper!
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13 users found this review helpful

Baked Scallops

Reviewed: Jan. 3, 2003
AWESOME! I made this EXACTLY as the recipe suggests, it definitely WAS NOT soggy, it was DELICIOUS! I melted my butter in the casserole dish in the oven, with the garlic in at the same time-this took about 3 minutes. I then took the pan out of the oven, and followed the recipe. Outstanding flavour, and only took about 7 minutes to throw together! With a bit of rice and salad, this is a real winner.
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94 users found this review helpful

Baked Fish Dinner For Two

Reviewed: Oct. 21, 2002
WOW. I can't beleive how simple and tasty this is!! The only change I made was I pre-cooked the chopped potatoes in the microwave for 8 minutes-then tossed in 2tb oil and 1tsp minced garlic...I only added about 3tb water to the veggies when I added them...and I sprinkled Mrs. Dash over the fish. YUMMY! We will make this again and again!
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28 users found this review helpful

Roasted and Curried Butternut Squash Soup

Reviewed: Sep. 22, 2002
AWESOME!!! I just love squash soup, this one is a healthy keeper!!! I used 'World's Greatest Vegetable Broth' found on allrecipes.com for my vegetable stock, it is HEAVENLY, and compliments this recipe well! (I try to avoid store-bought stock because of all the salt.) I doubled the curry (and I used Sharwood's extra-hot curry, and it really wasn't overpowering, just gave it a nice mellow flavour, if you can beleive it) and I alse added some baked apples and carrots to the puree. Tastes great even without the yogurt. Delicious!
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34 users found this review helpful

World's Greatest Vegetable Broth

Reviewed: Sep. 22, 2002
Yum-yum! Broth is excellent, and the veggies are great tasting too! I used this stock as a base for Curried Squash Soup. Divine!
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5 users found this review helpful

Pie Crust Treats

Reviewed: Sep. 21, 2002
One of my fondest memories of growign up in the 70's, if you're wondering) was when my mother was baking a pie, her letting me roll out the leftover scraps of crust and cutting out shapes with my cookie cutters, brushing the shapes with milk, and sprinkling the tops with sugar and cinnamon. It's memories like those that have prompted me to be a pie-making fanatic today. I can't wait to share this secret treat with my own children. Thank you for posting this heart-warming recipe!
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3 users found this review helpful

Blueberry Cream Pie

Reviewed: Sep. 3, 2002
This is an EXCELLENT old-fashioned recipe. I can understand why this got a few bad reviews-it's a tad complicated to put together the first time around. Here's my 2cents worth to make this pie a little easier to make: When I beat the yolks and sugar together, I could not get all the sugar to dissolve. To remedy this, I added my lemon juice next (and, in fact, I used the juice of ½ lemon) and beat this nice and smooth. Instead of tapioca, I added 3 tablespoons of flour to this mixture. (I prefer flour to tapioca as a thickener in my pie: either will do nicely) Then add the salt, stir in the milk,and then the blueberries.In a separate bowl, beat your egg whites nice and stiff, and gently fold into the blueberry mixture.Sprinkle the flour and sugar into the pie shell as the recipe suggests,and pour in the filling.I found the top of the pie turned golden very quickly;I tented tinfoil over the top to slow this down for the rest of the baking time.BE SURE to tent it ‘high',this pie rises like a souffle during baking, (then sinks as it cools) and if the top touches the foil,you will lose your meringue-like crust! I also covered my crust edge in foil to prevent browning.The end result is a mouth-watering, seconds-please blueberry pie unlike any other.There is a thin ‘custard' like bottom, a creamy blueberry middle, and a thin meringue crust.You will NOT be disappointed with this one-THANK YOU,Barbara, for sharing this family treasure!
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103 users found this review helpful

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