kimberjoih Recipe Reviews (Pg. 1) - Allrecipes.com (13267929)

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Cuban Ropa Vieja

Reviewed: Apr. 17, 2015
I first added this recipe to my box 5 years ago. I've made it countless times since. This is incredibly tasty and as close to authentic as I've experienced (based on my limited experiences with Cuban restaurants). One of my favorite all time recipes, and I usually serve it with Cuban style black beans and rice.
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Meatball Nirvana

Reviewed: Jun. 21, 2013
We've made this recipe now a lot, just as-written. Super yummy, good texture, and with a little kick. This has become our go-to recipe for meatballs.
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1 user found this review helpful

Buttery Soft Pretzels

Reviewed: Mar. 28, 2011
These were great. The only thing I did differently from the recipe was to bake at 430 degrees for 9 minutes. Also, I found rolling out the dough on a floured surface didn't work too well for me. It was easier to take the divided piece of dough, kind of lightly coat my hands in oil, then roll out the dough by hand or by rolling directly on the counter top with no flour. The flour seemed to make it less elastic. Regardless, they tasted fantastic - exactly what I was craving. They were gone in seconds - I'll be making some up to freeze soon.
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Spaghetti Squash Saute

Reviewed: Nov. 30, 2010
Simple and tasty.
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Sean's Falafel and Cucumber Sauce

Reviewed: Nov. 30, 2010
This was excellent. I recently discovered falafel, and this recipe is just like what I have experienced. I made exactly as directed: it was easy, quick, and very very tasty. I smashed the falafel inside a warm pita and topped with shredded lettuce, cheese, cucumber sauce, and a tiny bit of hot sauce. My boyfriend said it was probably the first meal he had without meat in years and is looking forward to having it again. You won't be disappointed in this!
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Photo by kimberjoih

Chocolate Cookie Cheesecake

Reviewed: Nov. 30, 2010
I followed this recipe almost exactly as directed, except I used a water bath as I always do. I admit I was on the fence about the sour cream layer, and decided to follow the recipe. If you are not sure if you want to try it, or you're scared, just do it - it adds more visually than taste-wise. Like others, I felt the chocolate layer was a bit much. I used dark choc. chips. Next time I will probably cut the amount of choc. down to a 1/4 of the recommended amount and just put a light, thin layer on top. The dark choc. was excellent (just too much), and I'll likely do that again. The crust was perfect. My only complaint is that the middle ended up not quite done. I let the cake cook in the oven for an extra 7 minutes due to the water bath, then turned it off and let sit as directed. When I pulled it out, it had the typical appearance of a properly set cheesecake and I was happy -but 2 days later (I always find cheesecake is better if it can sit for a full day) when I cut into it, the very center was almost pie-like. It was still delicious, but I was disappointed. So I would recommend cooking a bit longer than the recipe advises - maybe even 15 minutes. In fact, I will likely cook a full hour and fifteen and skip the sit inside the oven bit. Aside from that minor detail (and let me assure you we had no problem eating the entire cake!), it was a nice diversion from the traditional NY style cakes I typically make. I will def. make this again with some minor adjustments.
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Chayote Squash Side Dish

Reviewed: Nov. 30, 2010
I found this squash in the store when looking for something different for dinner. I have never had it before - it certainly looks strange. I settled on this recipe based on ratings, and I wasn't disappointed. After reading reviews, the only thing I did differently was to use lime juice instead of the vinegar, though I think I'll try it with the vinegar next time just to see. Anyway, I think these need to be cooked slightly longer than the 6 minutes as directed, even if you like them a bit crunchy. As for the taste of the squash, it's kind of like a cross between a potato, squash, and eggplant if you can imagine that. A very light, crisp flavor. The seasoning was just the right mix of heat and sweet - though next time I may kick both up a bit. Overall, I'm happy to have found a new side dish and will be trying this again.
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Fluffy Pancakes

Reviewed: Feb. 8, 2010
These actually DID turn out nice & fluffy... pretty much the perfect pancake. The only change I made was that I used real buttermilk instead of the "soured" milk because I didn't have any regular milk at the time. I also added about a teaspoon of vanilla to the mix. I doubled this recipe and it fed 5 easily.
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Bacon Crackers

Reviewed: May 12, 2009
I don't know how you could go wrong with bacon and brown sugar in any combination. I saw this recipe and just had to try it... as others said, there's NO way you need an entire pound of brown sugar - I topped mine with a generous teaspoon on each. I made a batch with a touch of cayenne and one without, and the unanimous decision was that the cayenne crackers won out. I used just a touch, so it was more of an aftertaste, very subtle. Would try jazzing this up a bit next time using some gourmet crackers and applewood smoked bacon - but even so, they were gone before they even cooled! Will definitely make these again. ***Edit: After the first batch, these have since been known by my friends as "bacon delights" and is easily the most requested item at parties. Sad, really, considering all the other goodies I make. In fact, I have people show up now with a pound of bacon and a box of crackers just so I have no excuse to not make them! I have found that cooking them on a rack inside the cookie sheet works best, they are far less greasy than cooking directly on the cookie sheet. Warning, though...once you make these you'll be making them for life.
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Korean BBQ Short Ribs (Gal-Bi)

Reviewed: May 7, 2009
Really great flavor, however a bit salty - would probably use the low sodium soy sauce next time. We didn't have time to marinate overnight, so our ribs marinated for about an hour or two, then we threw the whole thing, marinade and all, into the oven and cooked it low and slow. Delicious!! I served this with fresh broccoli that I also cooked in the oven with some of the marinade from the meat, a perfect side dish. Looking forward to trying this again and doing the overnight marinade & grill - perhaps might not be as salty then as well. A keeper!
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Fish Tacos

Reviewed: May 7, 2009
These were great! As others have said, the sauce was fabulous...I added a bit more salt and a twist or two of fresh ground pepper and it was perfect! I also used sour cream instead of yogurt. Will use the leftovers on some chicken tacos today and plan to freeze the rest - I've had pretty good luck freezing sauces like this before. I also made some sauteed onions and peppers with a bit of kosher salt, fresh pepper, and lime juice, since my boyfriend doesn't like creamy sauces and it was a nice touch. To the batter I also added a pinch of cayenne and thought it turned out nice and crispy, not too heavy like some beer batters can be. Definitely a favorite, and going into the regular rotation! ***Edit - instead of freezing the extra sauce,we actually used it as a chip dip - worked out great! (I also used sour cream instead of yogurt)
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Wonderful Short Ribs

Reviewed: Apr. 9, 2009
This is the first short rib recipe I've tried with a red sauce, and it turned out great! The only thing I did differently was to add fresh chopped garlic and fresh ground pepper. We also thought it would have been even better with one more onion. Overall a keeper!
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Roasted Rack of Lamb

Reviewed: Mar. 28, 2009
I'm a recent lover of lamb, and this recipe is one reason. I've made this now about 6 times, just as it says, and every time it turns out great! I will sometimes double the breading mixture because it is just that good. I could eat that stuff by the spoonful. Some tips, having made this a few times: definitely let your meat come up to room temp first, or close to it. Make sure you let it rest a full 10 minutes or more if you can handle the wait - it definitely makes a difference; 5-7 minutes just doesn't seem enough, from my experience. I like to serve this with a balsamic reduction. YUM. If you have family members that are "afraid" of lamb, or that think they don't like it, I would suggest having them try this recipe. Simple yet delicious.
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