KRICKYR Recipe Reviews (Pg. 1) - Allrecipes.com (1339832)

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Too Much Chocolate Cake

Reviewed: Jan. 8, 2007
As a cake decorator, I've tried a lot of different "doctored cake mix" recipes. This is one of the best I've tried. I love how it only takes 1 cup of sour cream (others take 2 cups). Don't be afraid to add the full amount of oil---it's cake! I prefer using mini chocolate chips, and they add a lot to the recipe. The little ones don't "sink" to the bottom of the cake pan AND are small enough to melt completely, leaving a small bit of pure chocolate in each bite. I will be using this recipe from now on.
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3422 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jan. 26, 2003
I substituted chicken broth for the white wine. It was quick, easy and very good the first day. But absolutely wonderful if the ingredients get a chance to "marry" in the fridge for a few days. I'm going to make this in bulk, let it "age" then freeze it so I always have some on hand. Delicious!
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237 users found this review helpful

Easy Roasted Red Pepper Hummus

Reviewed: Dec. 23, 2005
Excellent recipe. I hesitated to purchase the huge jar of tahini at $5+, but now have confidence that it will get used up just from this recipe alone. I only added about 3 tablespoons fresh lemon juice, and it's perfect. By the way, garbanzo beans and chickpeas are the same thing.
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190 users found this review helpful

Chicken Breasts with Lime Sauce

Reviewed: Mar. 13, 2006
This was good, but not what I expected. The sauce is basically just butter with some dill and a tiny bit of lime juice. The recipe says (after removing cooked chicken to a platter) to drain grease from the skillet---there is none left! Two tablespoons of olive oil get soaked up pretty quickly by the breaded chicken! The lime juice sizzles and almost immediately evaporates (in the form of steam) before you can add the butter. So you end up with dill flavored butter--not a bad thing, but not quite what I was hoping for.
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55 users found this review helpful

Crostini with Mozzarella and Tomato

Reviewed: Jun. 17, 2007
Really good. I, too, added a splash of balsamic, which the tomatoes seemed to be begging for. I put the tomatoes on first, topped it with a slice of fresh mozzarella, then popped it all back in the oven to just melt the cheese. This ensured that the tomatoes didn't fall off--they were held in place by the melted cheese. Oh--and I used sliced grape tomatoes because that's what I had on hand.
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50 users found this review helpful

Swan's Summer Soup

Reviewed: Jun. 21, 2003
Divine! I always use tomato juice in lieu of juicing the tomatoes (I don't have a juice extractor) in this recipe. And for tonight's dinner party I added little salad shrimp. It's delicious, refreshing and GONE way too soon.
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36 users found this review helpful

Pecan Rice

Reviewed: Jul. 10, 2004
I think brown rice needs to be cooked with 2-1/2 cups water per 1 cup rice, so I adjusted it accordingly. I toasted the pecans after chopping them. This was excellent--the pecans adds a great crunch! I will be making this again and again.
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34 users found this review helpful

Easy Salmon

Reviewed: Jan. 8, 2003
If only it were as good as it were easy...... I was disappointed, especially after all the rave reviews. Back to the grilled salmon we go.
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30 users found this review helpful

Brown Butter Cookies

Reviewed: Sep. 26, 2008
I've never browned this quantity of butter before now. It's a little different than browning a small amount. It took longer than five minutes, foamed plenty then subsided, boiled, then foamed again before turning "nutty and brown". You have to stir in order to see the color through the foam. Great recipe! It didn't quite make 50 and next time I'll roll them a little smaller for a bit daintier cookie. I didn't use all the hot water for the glaze--just add it slowly until the desired consistency is reached. Try this recipe! Your pound of butter will not be used in vain!
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28 users found this review helpful

Lemon Posset

Reviewed: Jan. 19, 2009
Wow! Lemon Posset, where have you been all my life? What a sweet pleasure this dessert is. It does soften rather quickly upon removing from the refrigerator, but I remedied that by freezing it for just a few hours before serving. It doesn't harden too much, but stays firm much longer. I did add the zest of one of the lemons, because it seemed to be screaming for that. By the way, one recipe makes about 32 oz, which is helpful if you're trying to divide the mixture equally between serving dishes.
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25 users found this review helpful

Roasted Asparagus and Yellow Pepper Salad

Reviewed: Jun. 21, 2003
This is fast becoming one of my favorite salads! A few changes I've made are: slivered almonds instead of sliced (more "substance" there), shredded parmesan cheese instead of grated (the grated cheese kind of "clumped up" when you mixed it in), a longer cooking time (about 18 minutes total) to get the veggies tender AND I cut the dressing recipe in half since it doesn't take much, especially since the veggies are already covered with olive oil. This salad takes some great ingredients and combines them in a way that makes them all BETTER!
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25 users found this review helpful

Honey Coconut Salmon

Reviewed: Jun. 21, 2003
We cook this salmon on the grill and love it that way. Slightly sweet with crunchy coconut. Before pouring on the marinade, I set a bit aside to serve on the side as a dip or spread. That way each person can eat the salmon as sweet as they want. (Just a note about the marinade--since it is butter based, it will solidify upon refrigeration.) An excellent recipe that I'm so happy to add to my recipe box.
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22 users found this review helpful

Zesty Tomato Soup for One

Reviewed: Jan. 16, 2003
What a wonderful idea. I made a few changes: one whole tomato (because it was a Roma), a garlic clove pureed with the onion and tomato and because I prefer Cream of Tomato soup, I stirred in 1 Tablespoon heavy cream just before serving. Excellent lunch idea for moms who don't want PB&J!
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19 users found this review helpful

Quick Chiles Rellenos Bake

Reviewed: Jan. 16, 2006
This recipe calls for 12 ounces of canned whole green chiles. I only found the chiles in 7 oz. cans, so I used two (14 oz. total). It wasn't enough. Next time I will use at least four cans. These were easy and very tasty. I think plain monterey jack cheese would work fine.
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16 users found this review helpful

Raspberry Lemon Muffins

Reviewed: Feb. 5, 2003
These muffins are divine! Lower in fat, but certainly not lacking in flavor. Delicious for anyday, but beautiful enough to give away, too. I do have to add to the baking time--about 24 minutes total. I always double the recipe, but don't get quite 2 dozen. This recipe is a keeper.
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16 users found this review helpful

Citrus Garlic Shrimp

Reviewed: May 3, 2007
Yum. Easier and quicker than I expected. And so delicious. I did add some cornstarch (1 T. in 1/4 cold water) to the sauce at the end of cooking time, just to thicken it a bit. Next time I think I'll throw in some veggies--broccoli or asparagus go nicely with citrus. More shrimp next time, too, as the family agreed that one pound just wasn't enough. Good enough for company, quick and easy enough for anyday.
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15 users found this review helpful

Roasted Red Bell Pepper Soup

Reviewed: Jan. 7, 2002
This serves six only if you want a little cup of soup. If you want a big bowl, you need to double the recipe to serve six. I cut back on the garlic a bit, used Great Northern beans, and garnished with chopped cooked bacon. Great texture, great flavor. Everyone loved it!
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14 users found this review helpful

Pineapple Lemonade Spritzers

Reviewed: Jun. 27, 2004
Very refreshing summer drink. I loved having the syrup in the fridge, although it didn't last too long since everyone wanted more....
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12 users found this review helpful

Like No One Else's Fruit Salad Dressing

Reviewed: Apr. 27, 2003
Wow! My tastes must sure be different, because I didn't care for this at all. All I could taste was vinegary mustard. I won't be making this again.
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12 users found this review helpful

Cream of Mango Soup

Reviewed: May 2, 2010
I found a great price on mangoes, and had "soup" in mind when I bought them. This recipe was good. The lemon really comes through. It is screaming for some sort of garnish--something to add texture. Yummy for summer.
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11 users found this review helpful

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