kitchenwitch04 Recipe Reviews (Pg. 1) - Allrecipes.com (1384126)

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Chili Dog Casserole I

Reviewed: Nov. 21, 2009
Such a simple idea!! I am mad that I never thought of it!! Thanks Dana for sharing this!! It has become a favorite quick dinner at my house when everything else is running haywire, at least I know that I can get something quick and yummy on the table before the masses start getting crabby. Thanks again for this simple, but tasty idea!!
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The Kitchenwitch's Crab Cakes

Reviewed: Apr. 9, 2011
I had never made crab cakes before, but after buying some from Sam's club, I decided I could probably come up with something just as good...this recipe is what I tried. The only changes I made to this recipe was to change some amounts and add some finely diced Red Pepper...I didn't really measure...just added small amounts until the mixture looked right to me. And as reviewer Jen recommended, I used two 6-oz cans of crab meat, added 2 eggs, and used approx 20 Ritz crackers. I also used 1/2 tsp of Old Bay since I doubled some other ingredients. I used about 1 1/2 cups of Panko, which I mixed with a tiny bit of flour. I also made the Aioli Sauce that a lot of reviewers were recommending except I only used 1 1/2 tsp lemon juice as I am not really fond of lemon flavor (except in sweet things). Might not have made any difference at all...lol...but I did it anyway. We really enjoyed the crab cakes..they were deliscious!! A couple people even asked for the recipe when I took one for lunch the next day. Thanks for the great recipe. I will be using it again and again.
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My Crab Cakes

Reviewed: Apr. 9, 2011
I had never made crab cakes before, but after buying some from Sam's club, I decided I could probably come up with something just as good...this recipe is what I tried. The only changes I made to this recipe was to change some amounts and add some finely diced Red Pepper...I didn't really measure...just added small amounts until the mixture looked right to me. And as reviewer Jen recommended, I used two 6-oz cans of crab meat, added 2 eggs, and used approx 20 Ritz crackers. I also used 1/2 tsp of Old Bay since I doubled some other ingredients. I used about 1 1/2 cups of Panko, which I mixed with a tiny bit of flour. I also made the Aioli Sauce that a lot of reviewers were recommending except I only used 1 1/2 tsp lemon juice as I am not really fond of lemon flavor (except in sweet things). Might not have made any difference at all...lol...but I did it anyway. We really enjoyed the crab cakes..they were deliscious!! A couple people even asked for the recipe when I took one for lunch the next day. Thanks for the great recipe. I will be using it again and again.
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Frosted Cinnamon Zucchini Bars

Reviewed: Aug. 6, 2010
I had a lot of shredded zuchinni that I was going to use to make bread, but I searched around on the site for something different and came upon these bars. I followed the directions pretty much to the tee, except I added a tsp of cinnamon to the bar part of the recipe as others had suggested. I also used some toasted coconut that I had on hand also. (to me coconut has a much better flavor when you toast it....otherwise it is just chewy and kinda blah...just my humble opinion!!) I used the 15x10x1 pan and baked exactly for 30 minutes. Good thing too, as I did not squeeze out the shredded zuchinni, which gave it a lot of extra moisture. My family loved these bars, as did I.....it is great to have another fabulous recipe to use zuchinni in. Thanks so much Bonita for sharing this one....it is definitely a keeper and one that I will use often!!
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Jalapeno Popper Spread

Reviewed: Feb. 22, 2010
This recipe is AWESOME!! Made it for my fiance since he LOVES jalapenos and all things hot...but the rest of us enjoy it too. I am not too much of a fan of spicy food at all.... I bought the regular Great Value brand of sliced jalapenos in the 12 oz jar, and used about 1/3 of the jar, and it has a bite to it, but not so much that I can't enjoy it too. The idea about using the Panko bread crumbs mixed with the parmesean and baking in a 400 degree oven for 20 minutes is a fantastic idea....gives it the exact popper taste. Thanks so much for sharing... I will be making this again and again I'm sure.
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Pizza Casserole

Reviewed: Dec. 19, 2009
Just made this recipe for dinner tonite...so much easier than actual homemade pizza! And, I already had all the ingredients on hand, which was a plus also. I fixed one pan "supreme style" - this one was 13x9 pan with rotini noodles, pizza sauce, hamburger, sausage, pepperoni, onions, mushrooms and black olives. The smaller pan was "pepperoni only" which left out everything except the pepperoni, hamburger, sausage and cheese for my picky daughter, who said her version was"the bomb". The rest of us also loved the fully-loaded version....I forgot to add the garlic - probably would've made it even better....and I didn't add the milk. I used 3 jars of pizza quick sauce, 1 lb hamburger, 1 lb pork sausage, 1 pkg pepperoni, 4 cups shredded mozzarella which I layered between the pasta in the pans. I also used a large can of mushrooms, 1 large onion, and 1 can chopped black olives with 1 box rotini noodles. It made a full 13x9 pan, plus a small brownie pan of the pasta. We all loved it, and it was a quick and filling meal. Next time I will remember to add the garlic, and dice up a small amount of the green pepper (it was the only thing I didn't already have). I have added this recipe to my "keeper" book. Thanks so much for sharing it!!
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Fluffy Pancakes

Reviewed: Dec. 6, 2009
I made these for breakfast last weekend (and forgot to post a review). I used my griddle and since we like bigger pancakes in my house I used my 1/2 c. measuring cup to pour the batter out. These pancake cooked up just right and fluffy. What I liked about them is that they didn't have that overwhelming boxed-pancake taste (you know the one that screams..."Hey....I'm a big heavy hunk of pancake"...lol) Instead these pancakes have a slightly sweet almost cake-like texture...very light and airy, instead of like a doughy paperweight. Everyone loved them, and I also noticed that none of us seemed to use as much syrup on these as we do on the boxed mix ones. I actually had to triple the recipe, as it definitely would not have made enough for everyone. I think next time that I may add a little less sugar, as I think they would be even better a tad less sweet....but don't get me wrong, they were still fantastic, and I will definitely be using this recipe often...thanks so much Kris for sharing it!!
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Monkey Bread I

Reviewed: Dec. 6, 2009
I made this recipe for breakfast this morning for my daughter and her sleep-over pals, and it was definitely a hit!! I used four cans of generic biscuits, and like some other reviewers had suggested, I doubled the butter and brown sugar mixture. I then put a layer of the cinnamon-sugar coated biscuit pieces in a bundt pan sprayed with non-stick spray, and after each single layer I drizzled the brown sugar/butter mixture and sprinkled lightly with toasted chopped almonds (that is all that I had on-hand). The final layer was about 2/3 from the top of the pan. I had previously placed a cookie sheet on the bottom rack of my oven (to catch any spills) and I then placed the bundt pan on the middle rack above. I can happily say that the bread rosed nicely to within an inch of the top of the pan, and I had no drips at all!! After I took the bread out of the oven, I let it sit in the pan for about 5 minutes, then flipped it out onto a pizza pan and keep the bundt pan in place upside down for another 5 minutes (just to let all the carmel mixture run back thru the bread). It unmolded fantastic with no sticking. All the bread pieces where tender and well-coated. No burnt spots or dryness at all. Give these a try.....they are truly heavenly!!
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Microwave Oven Peanut Brittle

Reviewed: Dec. 24, 2012
My fiance loves peanut brittle and having never made it before, I wanted to find the most fool-proof way to do it. Well....I used another microwave brittle recipe that I found on a cooking blog which turned out not so good - not because it was a bad recipe, the cooking times were off for MY microwave. Then I found this one, read a lot of the reviews and gave it a try. I ended up using some tips from other reviewers, as I am not sure of my microwave's wattage (it was made in 2002) so I put the sugar and corn syrup in first for 6 1/2 minutes, took it out and stirred in the nuts, butter, and vanilla and put it back in for another 3 minutes. I then took it out and quickly added the baking soda, stirred, and poured it out onto a warmed cookie sheet covered in parchment paper (another reviewer tip). At 15 minutes the brittle broke up really well, had a beautiful amber color, and tasted delicious. I even took my previous brittle that was grainy and not cooked enough and melted it down again for 4 minutes in the microwave and recooked it. It now is amber colored as well, and I am waiting to see if it will set up and I can actually save it! Thanks for this easy recipe for candy beginners like me. It looks wonderful and tastes fantastic!
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Amish White Bread

Reviewed: Nov. 13, 2009
This is awesome bread!! I only added 2 T. of sugar as I did not want a sweet bread as some other reviewers had stated. The texture was great, the bread was dense, and it makes 2 beautiful loaves. I wouldn't have a problem putting this bread on my holiday table as it is THAT good!! It actually reminds me of the bread my grandmother used to make when I was little. Try it....it is definitely worth the time it takes to make. I used the instructions from another reviewer and made in in my kitchenaid. Thanks so much for this new addition to my recipe box!!
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Chocolate Peanut Butter Squares

Reviewed: Mar. 2, 2003
Just made these bars this evening....what a hit!! Everyone raved about how good they were!! Believe me....a little square goes a loooong way...these are very rich - but very good!! Whenever you feel like living dangerously...give this a try - they are truly yummy!! Thanks Lisa...I'll be making these again and again..... = )
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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Jan. 26, 2002
Made this recipe today for an after-dinner treat. Everyone really enjoyed it, and it was just what I was looking for.....a brownie-like texture - very moist and good. I did do as suggested and used only 1 cup of oil though, and it still turned out great. I put more nuts and carrots also, and topped it with a cream cheese icing that I also got from this site. Thanks for the recipe...it made for some "happy tummies" at my house!!
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Easy Cheese Ball II

Reviewed: Jan. 12, 2002
I had never made a cheeseball before, so I thought that for a New Year's appetizer I would make a couple. I made this one and two others from the list. I set all 3 on the table and before I got back with the rest of the appetizers, this one was half gone!!! I guess that speaks for itself...I will definitely be making this again...thanks for sharing...it is definitely easy and EXCELLENT!!!
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Beth's Chocolate Chip Cookies

Reviewed: Dec. 14, 2001
I have always used the tollhouse recipe and was ready to try something new since although tollhouse is a good cookie, they always seemed to be kinda greasy and flat - and presentation counts too!! So.... my tollhouse recipe has been trashed and this is the ONLY chocolate chip recipe I'll be using from now on!! Beautiful, puffy, bumpy cookies that looked just as good as they tasted. Took them to a Christmas party at work, and they recieved rave reviews. Thanks for sharing this excellent recipe!!!
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Giant Ding Dong Cake

Reviewed: Apr. 25, 2006
This recipe was SO good!!! I tested it out on fiance and kids first, then took it to work after receiving their 5 star rating. The girls at work went crazy!! All are begging for the recipe!! I did not hollow out the cake - instead I did as someone had recommended and made two 9 inch layer cakes and then split them in half to make a torte-like layer cake. It was so pretty and delicious. People are even wanting to PAY me to make this cake for birthdays!!! Can you believe it!! Thanks again for this great recipe...it was fun to construct and tasted fantastic!!
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16 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 30, 2008
I just made this bread for my fiance last Sunday...and he has taken it to lunch every day since!!! He loves it...as does the rest of the family. I did not have the pans size suggested so I double the recipe, and it made exactly 3 large 9x% loaves, which is much better anyway, because the small loaves would never had lasted the day at my house!! I also followed the advice of another reviewer and I replaced half of the white sugar with brown sugar....it really makes a difference in the taste, and the bread is so dense and moist...reminded me of a carrot cake almost. As a matter of fact, we were discussing maybe putting in some grated carrots in place of the zucchini to make a type of carrot cake. Then put a brown sugar streusel on top....bet it would be equally yummy!! But thanks again for this delicious recipe....it will definitely be used a lot in our home!!
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Basic Cream Cheese Frosting

Reviewed: Jan. 26, 2002
I used this recipe today on carrot cake - another recipe that I got from this site, and I have to say that this one is good! My five yr old licked the beaters off and then came back in for more...I thought it could be a little thicker, so next time I think I might add a bit more powdered sugar. I added toated pecans in it for an extra touch for the cake. Thanks for sharing .....it got a thumbs up from this family. = )
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Delicious Ham and Potato Soup

Reviewed: Jan. 4, 2010
I read a lot of the reviews prior to making so I used a lot of random suggestions right off the bat, which I know doesn't actually represent the real recipe - I just wanted that to be known in advance. First of all, I doubled the recipe. I also used all chicken broth instead of the water & bouillon. I didn't have any celery, but I finely diced a large onion and about 1/2 cup of finely diced carrots and sauteed them in a little olive oil. I added probably 2 cups diced ham (not as finely diced) and the white pepper ( used about 1 tsp), then added the chicken broth (About 6-1/2 cups). At this point, I really stopped measuring...I threw in some chopped chives(dehydrated), onion powder, garlic powder, and paprika. I made the rue as directed, although I had to cook mine about 7-8 minutes before it would coat the back of a spoon. I stirred the cream mixture into the stock pot and cooked on medium low for another twenty minutes or so, tasted it, and thought it was still missing something, so I tossed in about 2 cups shredded cheddar cheese. Finally I was satisfied with the consistency of the soup and the texture of the potatoes. My fiance really liked it (ate 2 bowls..but stated it was a little salty). I also liked it, but didn't think it was that salty. Thanks for sharing -it gave me a great base recipe, and was very versatile in that it allows every cook to make it uniquely their own. Will definitely add to my list of winners!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 14, 2001
I was NOT a rolled cookie fan until I tried this recipe. My kids think they taste like the cookies from the mall!! I used one of the frosting recipes from this list also. In the words of my oldest son...."These cookies are THE BOMB". Thanks so much for sharing it.
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No Roll Pie Crust II

Reviewed: Feb. 8, 2014
I use this recipe all the time when I am making chicken pot pie in a 13 x 9 pan. I just double the recipe, I leave out the sugar. I DO roll out the dough because I need a nice rectangle to cover my potpie, but it is so simple to throw together and makes such an easy & I can have the whole thing ready for the oven in about 15-20 minutes tops. It is so easy and good - my family loves it this way, and it definitely beats the bisquick topping in my opinion.
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