Kim in the Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (13210030)

Easy cucumber & radish salad flower. Impressive, tasty, and healthy

Reviewed: Dec. 26, 2012

Every time I take this to a party or pot-luck type of event, people ask me for the recipe....makes me laugh because it's so simple and evidently appears complex when consumed. That's a good thing.

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Sausage Stuffed Jalapenos

Reviewed: Apr. 10, 2012

Too dry.. maybe I drained out too much of the sausage fat after it cooked. I didn't use cheap ingredients so I'm not sure what happened.

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Very good, but doesn't need to cook for 8 hours. We used a crock pot and cooked for the full 8 hours and it tasted the same after 2-3 hours as it did after 8 hours. Smells great! Nice tangy flavor. We used fresh lemons (you only need 2 lemons so opt for the fresh ones...makes a difference!)

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Caprese on a Stick

Reviewed: Dec. 26, 2011

I used whole grape tomatoes and even though they were small, I should've halved them because this should be eaten in one bite. With a whole tomato, even though it was small, it was too big for one bite when paired with the little cheese ball. Looks Christmasy with the red & green!

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Quick Prosciutto Wrapped Asparagus with Chive & Onion cream cheese

Reviewed: Dec. 25, 2011

For a twist, I wrapped 1 purple asparagus with 2 green ones. And instead of Neufchatel I used chive & onion cream cheese. I blanched the stalks first, as others had suggested (great idea!). NOTE: Presentation wise, they look better when the stalks are lined up on the bottom and varying heights on top. Also, try to wrap the prosciutto evenly around the middle, starting with the thinner/narrower end of the meat and ending with the wider end.

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Prosciutto Wrapped Asparagus

Reviewed: Dec. 25, 2011

For a twist, I wrapped 1 purple asparagus with 2 green ones. And instead of Neufchatel I used chive & onion cream cheese. I blanched the stalks first, as others had suggested (great idea!). NOTE: Presentation wise, they look better when the stalks are lined up on the bottom and varying heights on top. Also, try to wrap the prosciutto evenly around the middle, starting with the thinner/narrower end of the meat and ending with the wider end.

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Ultimate Twice Baked Garlic-Dill Potatoes

Reviewed: Dec. 24, 2011

Too runny! Added a lil garlic for more flavor. Next time I'll use less milk and not whip them as much (whipping might have contributed to the funniness). I tested this recipe the day before serving to my guests, thank goodness! Great flavor with the garlic but I had to spend a lot of time simmering and stirring on low to remove the excess moisture.

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Ultimate Twice Baked Potatoes

Reviewed: Dec. 24, 2011

Too runny! Added a lil garlic for more flavor. Next time I'll use less milk and not whip them as much (whipping might have contributed to the funniness). I tested this recipe the day before serving to my guests, thank goodness! Great flavor with the garlic but I had to spend a lot of time simmering and stirring on low to remove the excess moisture.

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Michigan Fizz

Reviewed: Nov. 30, 2011

We used frozen Cherry/Apple because we couldn't find just cherry. 4 out of 6 people liked it. We stirred and stirred but a chunk was still left at the bottom and it looked kinda like fruit, or a piece of liver (yuk!)

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Holiday Brie en Croute

Reviewed: Nov. 30, 2011

DON'T make the mistake I made and cook this on the bottom rack of your oven. Had to move the rack down to make room for our oversized ham and forgot to move it back up. Needless to say, I overcooked the Brie trying to brown it (oops!). The Ham turned out nice though ;-). Overcooked brie is spongy, by the way. It had a GREAT flavor...used the Apricot preserves and followed this recipe to a T other than the whole bottom rack/over-cooking issue. Yep, we're going to try it again for Christmas!

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4 users found this review helpful