kittymom Recipe Reviews (Pg. 1) - Allrecipes.com (13482000)

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Quick and Easy Guacamole

Reviewed: Feb. 4, 2013
I love guacamole but never thought to use green onions or seasoned salt. To Cheryl, the red in the photo looks like red onion to me, not tomato. I usually use red onion myself, when I have it. As for tomatoes in guac, I will eat it, but prefer mine without.
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3 users found this review helpful

Striped Delight

Reviewed: Dec. 21, 2012
I've been making this for years, however I've never used the chocolate crust, usually shortbread or graham cracker. My favorite is pistachio, but have made with chocolate fudge and butterscotch pudding. For Xmas dinner this year I'm going to make with Pumpkin Spice pudding, a gingersnap crust and Cinnamon Cool Whip! The possibilities are endless.
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3 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 10, 2012
These were the bomb! We grew them this year and was tired of steamed with butter. I quartered the largest ones we had to make them cook faster and get more browned areas; tossed with garlic flavored olive oil, Weber seasoned salt and Lawry's seasoned pepper. Spread on foil lined baking sheet - 15 minutes at 400 deg. in the convection oven and they were nicely blackened and tasted out of this world. Even the husband who admitted he isn't that crazy about sprouts LOVED these and wants them again. Wish I had thought to snap a picture before we devoured them!
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6 users found this review helpful

Lemon Pie I

Reviewed: Nov. 7, 2012
Love this pie! Two were brought to a dinner party and everyone loved it, but only one was eaten. Froze it for a week for pending company and it thawed perfectly and still tasted great! Our local grocery store just had limes on sale for 5 cents each so I went crazy. Want to try a lime version in a pretzel crust. Love the idea of putting in springform pan. Will update when I do that.
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2 users found this review helpful

Rhubarb Cheesecake Dream Bars

Reviewed: Jul. 6, 2012
I just made my third pan of this in two weeks - and everyone loves it. My husband's coworkers rated this the best of all the rhubarb dishes I've made so far and my mother-in-law wanted more. Made exactly as written in an 11x7 pan (which I didn't realize I even had) and it came out perfect. I almost didn't bother with the sour cream layer, but glad I did it. It doesn't have to be a thick layer, just a little goes along way. Will definitely add this to my rhubarb favorites.
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4 users found this review helpful

Rhubarb Stir Cake

Reviewed: May 25, 2012
Hubby took this to work and everyone raved. They loved how moist it was. I usually make another recipe but thought I would try this one for a change. Both taste almost identical - the only difference between the two was sour cream instead of sour milk, and brown sugar instead of white. Could probably substitute one for the other if you find yourself short of ingredients and don't want to run to the store. I also used cinnamon along with the nutmeg in the topping, I just like the flavor more. I sprinkled some leftover chopped pecans on half of the cake for a little added crunch, which added a nice flavor.
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Mom's Country Gravy

Reviewed: Feb. 29, 2012
This sounds just like what my mother used to make when I was younger. Unfortunately she didn't have the recipe written down and I've never been able to duplicate it. I do remember her using shortening instead of oil and evaporated milk for a thicker gravy - and lots of pepper! I may now try making from scratch again instead of buying the package mixes. Thank you for posting.
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Breakfast Sausage Casserole

Reviewed: Jan. 17, 2012
Update: I've made this before and raved about it, then my husband asked me to make a pan to take to work. After digging thru the freezer I found 6 buns and mild Italian sausage, so that's what I used. I took the sausage out of the casing and fried it up, threw it together last night and finished it this morning. He got there at 7:00 with a hot pan and he called me at 9:30 saying it was already gone. Everyone loved it. I did add some cut up fresh mushrooms I needed to use up (was going to add to the meat but forgot). Baked @ 325 on convection for an hour. It still turned out great. For those complaining it's too salty, it might be the soup you're using. I will only use Campbell's; other brands I have tried were too salty for my taste. I'd rather spend the extra money than ruin an entire meal over a few cents.
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Bread Pudding II

Reviewed: Dec. 31, 2010
I love bread pudding and had some old, dry Italian bread I wanted to use up so I was happy to come across this recipe. I made my own version after reading some of the reviews and using what I had on hand. I decided on Southern Comfort Eggnog using 1/2 loaf of bread (crust on), 1 c. milk, 1 c. egg nog, 3 eggs (due to the egg nog), 1/4 c. white sugar, 1/4 c. brown sugar (didn't want too sweet), nutmeg for the cinnamon and Southern Comfort for the vanilla. I did the butter but not the raisins (not a big fan). I did sprinkle a little white sugar on top before baking and let everything set for about 20 minutes to soak up, baked for about an hour. YUM-O! Top came out nice and crisp with just enough pudding at the bottom. Will definitely make again.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 11, 2010
I have been making this for years - although I use a smaller roast (usually boneless chuck), 1 can of soup and very little, if any water (keeps gravy thicker). I also don't brown my roasts as they are usually frozen. No need to thaw first, just place in crockpot, pour soup mix over, on low for at least 8 hours. I used to thaw first, but forgot one time and tried my luck with a frozen roast. I also experiment with different sauces (Trader Joe's Black Pepper Sauce) and marinades (Lawry's Baja Chipotle, Mexican Chili with Lime, Louisiana Red Pepper). No need to marinate, just pour entire bottle over frozen roast and go (works with pork, ham and chicken too). Always tender and flavorful.
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Photo by kittymom

Old Fashioned Rhubarb Bread Pudding

Reviewed: May 7, 2010
I just took this out of the oven and couldn't wait to dive in - it smelled heavenly! I just added a little whipped cream on top and it is DELISH! I used some old hot dog buns and frozen rhubarb from last year (drained VERY well). I was concerned it might be too sweet with the sweetened condensed milk and added sugar but worried for nothing - don't change anything. I had extra bread and rhubarb so I used a 9x9 pan but it was still done in 1 hour. I will be begging friends and neighbors for any extra rhubarb to make again! UPDATE: Just made this using 1 pint fresh blueberries (on sale for 99 cents!) and it was just as good, if not better, than the original. Also used almond extract instead of vanilla. Love this recipe!
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12 users found this review helpful

Acorn Squash

Reviewed: Nov. 6, 2009
I have always made my acorn squash this way - even speeding it up in the microwave as others have noted when making it for two people. One night I had one acorn squash and unexpected company which we invited to stay for dinner. I cooked the squash in the microwave then scooped out the shells and spread the squash into a small casserole dish. I then dotted with pats of butter, sprinkled the brown sugar on top and placed under the broiler for about 5 minites. Everyone loved it and wished we had more. My company decided she will now make hers this way from now on.
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Wilted Spinach

Reviewed: Sep. 29, 2009
This was very tasty - although I did modify it just a bit. It was very quick to throw together and a great way to use up older spinach. I used a lemon flavored olive oil and added just a splash of lime juice. I didn't have a lot of spinach so I didn't measure anything, just eyeballed it. The balsamic vinegar gave it a wonderful flavor. I also didn't have the pine nuts, but my husband stll commented on how good it was. Will definitely made again.
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Bone-In Ham Cooked in Beer

Reviewed: Aug. 12, 2009
I can't believe how good this was. I was looking for something different other than the traditional brown sugar type ham. I used a small bone-in smoked ham but made it in the crockpot (I am always looking for new ways to use it). I used an apricot beer I had but also used apple cider from another recipe on this site. I put the ham cut side down in the crockpot after trimming off the fat, poured in one beer (only had one beer, but had a gallon of cider), then filled almost to the top with apple cider. I then poured a large can of crushed pineapple over the portion sticking out patting the pineapple on to stick and letting the rest, along with the juice, to fall into the liquid. I cooked on high for the first hour then changed to low for about 6 hours. The ham was very tender and the combination of apricot, apple and pineapple flavoring was so good that I'm glad I didn't add any other seasoning. My company loved it and even the kids came back for seconds. I will definitely be making this again. I've told all my friends about this and they now want to make it too.
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10 users found this review helpful

 
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