Kim4160 Recipe Reviews (Pg. 1) - Allrecipes.com (13551083)

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Banana Crumb Muffins

Reviewed: May 28, 2014
I would give these three stars without the topping, four with the topping. I found the muffin to be slightly dry and lacking in banana flavor, but the topping added to the overall taste. Next time I will take my regular banana bread recipe from this site (has buttermilk as an ingredient and is fabulous) and make them into muffins with the crumb topping.
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Too Much Chocolate Cake

Reviewed: Mar. 25, 2014
Thank you Denise for this awesome, easy recipe! I made two bundt cakes using this recipe for my daughter's third birthday, cutting and shaping the cakes into the number three. It turned out fabulous! I will say though, I used store bought icing to save time to top it, and I actually think the cake tastes much better without any icing at all (or probably with higher quality icing or just a dusting of powdered sugar). I did make a couple slight changes, I only used 1/2 cup oil and 1/2 cup unsweetened applesauce, and I decreased the chocolate chips to around 1 to 1 1/4 cups of mini chips. This will be my go to cake recipe from now on, and it helped my first attempt at baking my children's birthday cakes a huge success!
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7-Up® Biscuits

Reviewed: Jan. 24, 2014
As others have stated....DO NOT MAKE THIS RECIPE AS STATED ABOVE WITH A FULL CUP OF 7-UP. ONLY 1/2 A CUP AND IT WILL TURN OUT PERFECT. This is such an awesome recipe, the biscuits come our so light and fluffy. I used plain yogurt instead of sour cream to make it healthier, and you could not tell the difference at all. Also, I make the version in which you leave the butter out of the mix and instead melt it in the pan, placing the biscuits on the melted butter before baking (also cutting the dough with a biscuit cutter).....so good this way. I'm not much of a sprite or 7-up drinker but will definitely be keeping it on hand from now on, if only to make these biscuits.
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Slow Cooker Salisbury Steak

Reviewed: Jan. 24, 2014
This was the first time I made Salisbury steak in my house and this recipe was a big hit, even with my picky kids. I stayed very close to the original recipe, only adding a small can of mushroom and 1/4 cup diced onions to the mix. Also I only used 1 1/2 lbs of lean ground beef in stead of two lbs., but kept the amount of bread crumbs, onion soup mix, and water the same. The result was fabulous, lots of tasty gravy and 6 good sized beef patties. I did not think it was overly salty, but I did use the reduced sodium and fat cream of chicken soup. It was so good served over homemade mashed potatoes with a side of peas and 7 up biscuits. I will definitely be adding this recipe to the rotation.
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Jay's Signature Pizza Crust

Reviewed: Jan. 12, 2013
I have never made a pizza from scratch, but will definitely be making it this way from now on. I made a few of the recommended changes ( 1/2 teaspoon extra brown sugar and salt) and it was fabulous, and so easy using my stand mixer. The only issue I had was that I underestimated how much it would rise in the oven and didn't roll it out enough, and it came out a little too thick for my liking (still tasted fabulous though). Those that rated this low stating it didn't rise probably had issues with the yeast, if made correctly (with good yeast and water the correct temp) it rises just fine. Also, you will get better results if you pre bake at least five minutes before adding the toppings and bake at 450 instead of 425. I am a novice when it comes to using a pizza stone and pizza peel, next time instead of two larger pizza I may try three smaller ones with a thinner crust that will be easier to manage. Made it with the Easy pizza sauce III recipe from this site and shredded my own mozzarella cheese, topped the kid's with pepperoni and the adult's with lots of fresh veggies as well....amazing!!!!! My nine yr. old said it was better than take out. Try this recipe, even if you are a novice pizza maker like me, you won't regret it!
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Salsa Corn Chowder

Reviewed: Dec. 7, 2012
This soup is awesome!!! Granted, I did make several changes and additions after reading the reviews. I doubled the recipe, added about three to four small yukon gold potatoes (diced and boiled). I pureed about a cup of the potato/pepper/celery mixture to thicken it up a bit. I also added a can of drained and rinsed black beans and extra salsa (hot) to taste to give it more kick. It would probably be great if you wanted to add a meat (like shredded chicken or sausage) but I like to feed my family at least one vegetarian meal a week, and this is very tasty without the meat. Will definitely be adding this to my fall/winter soup rotation.
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Rick's Key West Pink Cole Slaw Dressing

Reviewed: Sep. 1, 2012
Nice change from regular slaw dressing, the Catalina dressing gives it a little more zip. I used light Mayo instead of Miracle Whip, but other than that followed the recipe. Next time I may even put a little more Catalina than the recipe calls for. Will make again.
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Quinoa Black Bean Burgers

Reviewed: Aug. 20, 2012
First time cooking with Quinoa...my expectations were not very high but I was very pleasantly surprised at how tasty these were. I will never again buy frozen veggie burgers, these are way better and fairly easy to make. Even my husband liked them, although he is usually quite skeptical of anything that doesn't have meat in it. I followed the directions exactly, and the only thing I may change next time is to add more hot sauce, I like my food a little spicier. Will definitely make again.
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Fluffy Pancakes

Reviewed: Aug. 18, 2012
Best homemade pancakes I have ever made. I followed the recipe except I used real buttermilk and added vanilla and some wheat germ to make it healthier. May I also suggest two other recipes on this site that use buttermilk.... Best Ever Banana Bread and Grandmother's Buttermilk Cornbread. These three recipes alone will have my always stocking my fridge with buttermilk!
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Grandmother's Buttermilk Cornbread

Reviewed: Aug. 18, 2012
The best cornbread I have ever put in my mouth and I followed the recipe exactly. Would love to make it more often, but it's not exactly heathy with a full stick of butter. That being said, it is definitely worth the occasional splurge. I may try as some reviewers suggested as replace half the butter with applesauce, but I really hate to mess with the perfection of this recipe. Even my mega picky 16 month old who won't eat anything devoured it.
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No-Fuss Meat Loaf

Reviewed: Jul. 15, 2012
Made this in the crockpot instead of the oven because I don't like to use the oven much in the summer....and I was quite pleased with how it turned out. I used one pound ground beef, one pound lean ground turkey, and chicken flavored Stove Top. I put baby carrots in the bottom of the crockpot to keep the meat from sitting in the drained fat. Came out moist and held together well. The only reason I didn't give it five stars was because I think it needed a little more flavor (even after I added chopped onions and a third of a cup of ketchup to the meat). I will definitely make this again, maybe next time putting a packet of onion soup mix. Served it w/ mashed Yukon gold potatoes (mashed with butter and buttermilk....absolutely the best mashed potatoes), my family really enjoyed it.
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Light Zucchini Casserole

Reviewed: Jul. 12, 2012
Very easy and a little healthier than several do the zucchini casseroles on this site. I used sour cream instead of buttermilk and one egg, and minced my onions instead of grating (personal preference). Also added crushed red pepper after reading the reviews about it being bland....be careful though, I almost made it too spicy for my kids to eat. Cooked it exactly one hour in a glass pie pan and it came out great, not mushy. Will definitely make again.
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The Big Easy Jambalaya

Reviewed: Jul. 11, 2012
I have made this wonderful, easy dish several times. The first time I only used sausage, and it was good but not great. The key to making it great is to make sure to use two types of meat, my favorites are the sausage and chicken. I dice approx two chicken breasts into bite sized pieces and sauté them in olive oil and sprinkle them generously with Cajun seasoning. it also helps to make it spicier, for those who like a little more kick. I love this recipe for its ease and taste, next time I make it I plan on doubling the recipe when we have company and use shrimp, chicken, and sausage.
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Black Bean and Corn Salsa

Reviewed: Apr. 27, 2012
Love this recipe because it is healthy, tasty, and so versatile! You can basically add whatever you like...I added a can of drained Rotel diced tomatoes and chilies, and cut back the beans to 2 cans (one of black beans, one black eyed peas). Also, if you don't have time to make the dressing, you can use bottled Italian dressing (even the fat free kind tastes great) I make it all the time, especially in the summer. We serve it at parties with tortilla chips, but you can eat it as a salad for a side dish or I like to wrap it up in a tortilla and top it with cheese. Very tasty.
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Hash Brown Casserole II

Reviewed: Apr. 10, 2012
This is a great recipe for a side dish when grilling out for a crowd, everyone loved it. I doubled the recipe (it made a huge amount, which ended up being way more than I needed) and cooked it in a extra large disposable lasagna pan (had to increase the cooking time to an hour and 10 minutes). I will definitely make it again, might decrease the butter a little (in an attempt to make it slightly healthier) and I think you could leave out the corn flake topping, I didn't think it really needed it.
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Pork Tenderloin with Creamy Dijon Sauce

Reviewed: Jan. 13, 2012
Really enjoyed this recipe. Used regular mustard instead of Dijon because it was all I had on hand. Some reviews mentioned that they found it to be bland, it does have a mild flavor, but I found that it complimented the flavor of the tenderloin nicely, without overpowering it. Served it with mashed Yukon gold potatoes (which make the best mashed potatoes) and steamed broccoli, will definitely make again.
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Mary's Meatloaf

Reviewed: Jan. 5, 2012
Fantastic, easy meatloaf recipe! I didn't have tomato juice on hand, so I substituted a half can of tomato soup instead, it still turned out fabulous. For those who said that it was too moist or fell apart, I would suggest using ground sirloin (a 90/10 mix) instead of regular ground beef. It is leaner, healthier and the meatloaf held together better, but was still plenty moist and had great flavor. Will definitely make again, the only thing I may do different next time is increased the sauce to go on top, it was very tasty.
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Mushroom Pork Tenderloin

Reviewed: Jan. 4, 2012
The pork tenderloin turned out great....moist with excellent flavor. As another reviewer stated, my gravy came out a little bitter tasting (maybe to much lemon?). instead of throwing it out I added a can of golden mushroom (not cream of mushroom) soup and some additional water. That did the trick, and it actually had a nice, rich mushroom flavor. I will probably make again, but next time will add more mushrooms (not enough for my liking) and keep the addition of the soup.
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Chicken Wild Rice Soup

Reviewed: Jan. 1, 2012
My expectations were high with this recipe after reading all the great reviews, it was good, but not quite a 5 star (although my husband seemed to like it more than I did). I made it as directed using Uncle Ben's wild rice mix and shredding the chicken instead of leaving it in chunks. It didn't thicken up the way I expected (maybe I messed up the roux), I think next time I'll just leave that part out because all it did was add more fat. End result wasn't as creamy as I expected, but the flavor was good. Served it with shredded sharp cheddar cheese and crackers. Will probably make again, overall a nice change of pace from my standard chicken noodle soup.
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Buffalo Chex® Mix

Reviewed: Nov. 4, 2011
I was disappointed with this recipe, probably won't make again. I used the homemade ranch mix to cut down on the salt, used Snyder's of Hanover's buffalo pretzel bits, and I baked in the oven instead of using the microwave. However, I didn't feel it had enough kick (I used the amount of hot sauce recommended) Watch out for the celery seed though, I cut mine down to 3/4 a teaspoon and that was plenty, you definitely can taste it and I think any more would be overpowering. Update: I actually thought it had better taste right out of the oven, 5 days later my family hasn't eaten most of it, will stick to the original chef mix recipe next time.
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