Kimberly Recipe Reviews (Pg. 1) - Allrecipes.com (13822313)

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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: May 14, 2010
Best meatloaf I've ever had. I didn't use ketchup (too sweet for my taste), I used tomato sauce instead. I topped it with the rest of the tomato sauce, mixed with mustard, smoked paprika, cumin, salt and pepper. Very moist, and the best flavor I've ever tasted in a meatloaf. I've made this three times already and my husband loves it.
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Richer Than Rich German Chocolate Ice Cream

Reviewed: May 14, 2010
Wow! I made this exactly as the recipe is written, except that I divided it in half because I have a small quart-size ice cream maker. I toasted the coconut along with the pecans; 350 degrees for about 10 minutes - watch them closely and stir them often. I used the cookie pieces style of pecans because I like how small they are. I did a 24 hour chill in the fridge, mixed it up one night, made it the next night and this made it REALLY smooth and creamy. I'm sure if you mixed it up in the morning and made it that night it would be fine, but it does need to cool down quite a bit to keep the ice crystals from forming and also to help it get really frozen. I guess you could consider that a drawback since you can't decide to make this and have ice cream 40 minutes later, like you could with no cook recipes. But, trust me, it is WELL WORTH the wait. My husband said it's the best ice cream he's ever had and then ate enough to prove it. I've already hidden a small bowl of it behind the frozen peas in the freezer to make sure I get more than one bowl! Every ice cream maker is different, of course, but it came out of mine like a real thick soft serve style and after being in the freezer over night, it's hardened up nicely, but still scoopable. Definitely a keeper! I didn't have any caramel sauce, but I think this would put it over the top. I'll be trying that next time.
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17 users found this review helpful

Pumpkin Cookies V

Reviewed: Oct. 9, 2009
Wonderful, soft cookies. Not too sweet and nice delicate flavor. I followed the recipe for the cookie exactly, but the directions are a little vague on how big to make them, so I used about 2 heaping tablespoons of dough per cookie, placed them an inch apart, and that makes about a 2 1/2 inch cookie. I got about 5 dozen cookies out of a batch using those amounts. They don't spread much, but I did take another reviewer's suggestion to smooth the dough down with the back of a spoon (dip it in powdered sugar to keep it from sticking to the dough). Mine also took longer to bake than the 10 minute recommended time, but because they are so cake-like, you can tell they are done if the cookie springs back when you touch it, just like a cake. I didn't want to spend the time cooking and cooling the icing, so I mixed 4 T melted butter, 2 T milk, & 1 teas. maple extract together and then whisked in enough powdered sugar to make a thick icing. Really good. Definitely a keeper recipe. I'll be making these for Thanksgiving.
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Beignets

Reviewed: Sep. 17, 2009
This is a wonderful recipe. The dough just gets better as you let it sit in the fridge. Because it makes so much, you can just pull out what you want to cook, punch the rest down and put it back in the fridge. You can also make cinnamon rolls out of this recipe as well. Roll it out into a rectangle, spread butter on it, sprinkle it with cinnamon/sugar mixture. I also fine chopped some apples and pecans and put in it as well. Roll up along the long side, pinch and seal the edge, then cut into inch wide rounds. Place cut side down on parchment paper and let them rise. Pop them in the oven at 350 for about 20 minutes. Mix 2 T melted butter, 1 t. vanilla, 1 T milk and enough powdered sugar to make a thick spread and drizzle it on the rolls while they are still hot. Yum!
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423 users found this review helpful

Gingerbread Men

Reviewed: Nov. 15, 2008
Thank you! This is with out a doubt the best gingerbread cookie recipe I have tried. It is a little milder, but as most reviewers have said that doesn't hurt one bit. I only made two changes. I used instant pudding instead of cook and serve, which they didn't have at my store. And, I added a 1/2 teaspoon of cloves and a 1/4 teaspoon of nutmeg, to give it what I think of as the traditional gingerbread flavor. Flavor-wise it could rate 5 stars, but on top of that, I have never had an easier dough to roll out. I only let it chill about 15-20 minutes and it rolled out beautifully with very little flour and transferring it to the cookie sheet was a snap. Very cake-like in texture and crumb. This will DEFINITELY become a yearly tradition.
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11 users found this review helpful

 
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