Bitchin Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (1414647)

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Lime Chicken Soft Tacos

Reviewed: Mar. 11, 2010
Very, very good. It's so simple but it goes so fast that I have started making double and triple batches of this every time. I use the leftovers as filling for empanadas.
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Peanut Butter Cupcakes

Reviewed: Mar. 10, 2010
I shouldn't have substituted lemon juice for the cream of tartar - the tops of the cupcakes collapsed as soon as they cooled. My friends said the tops of the cupcakes looked like peanut butter cookies. But oh my, the cupcakes were WONDERFUL! I put a small amount of buttercream chocolate frosting on the tops and they tasted like those Hershey kiss-in-the-middle-of-a-peanut-butter cookies.
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Lemon Cream Pasta with Chicken

Reviewed: May 15, 2009
The lemon was overpowering. I couldn't taste anything else, and with that much heavy cream, I want to enjoy what I'm eating!
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Onion Chicken in Balsamic Sauce

Reviewed: Jan. 12, 2009
I can't understand how this recipe was rated so highly. My conclusion is that people who rate it highly only try this recipe if they already love balsamic vinegar so much that they are looking for ways to use it in everything they cook. Although I decreased the amount of vinegar by almost half, it still overpowered the sauce but not in a good earthy way I was hoping it would. The broth only watered down the bitter balsamic flavor and it did not create anything remotely close to what was described, nor did it give the chicken any flavor. I cut into a piece and tasted it before serving and it tasted like it had been poached in water. I ended up saving the dinner by adding 2 tablespoons whole grain mustard, 4 tablespoons raw honey (the solid kind), and some curry powder. The original result was not good and will surely never be tried again. Next time before I start cooking a new recipe I will definitely read the most recent reviews, not just the 'most helpful' that show up under the recipe.
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White Chocolate Raspberry Cheesecake

Reviewed: Nov. 8, 2008
This cheesecake tasted great, but the texture was not what I wanted. I made this and another cheesecake for a shower and people like both of them, but the other one was firm and this one was too mushy for me. I had cut it the night before and had even put the cut cheesecake into the freezer for 2 hours before the shower, but it was still too soft to look like I wanted it to. I will probably stick with my basic cheesecake recipe that I have always used and modify it with melted white choc chips and raspberries. I will use the method of boiling/straining that this recipe calls for since it is definitely much better tasting than using preserves!
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Honey Baked Chicken II

Reviewed: Sep. 1, 2008
I used half a stick of butter, doubled the mustard (3 varieties) and had no honey, so used real maple syrup instead (probably used double the amount called for but I wanted lots of sauce). My husband loved it and the kids ate all theirs! Forgot the salt but it was great. Probably will use syrup from now on since honey is more expensive where we live. I served it with sweet potatoes, carrots, and zucchini pan-fried. Saved the extra sauce and used it on sticky rice for lunch.
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Bromley Coleslaw

Reviewed: Feb. 19, 2008
I used this dressing recipe and added about 1/4 cup of vinegar after I tasted it, since the dressing seemed a tad bland. Vinegar added the zip it needed, but this was good on its own too. I let it sit in the fridge about 1 hour before supper and it was very tasty! I used chinese cabbage, grated carrot, broccoli, and white onion chopped fine.
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Buffalo Chicken Dip

Reviewed: Feb. 4, 2008
Pretty spicy and good, I used blue cheese dressing and I don't think it would have been as good if I had used ranch. Also, I used about half a 12-oz Tabasco bottle and a little extra cream cheese (I buy it in a 1 kg bulk pack so never sure if I am cutting 8 oz off the brick or not). It was pretty hot! Wish I'd had salty tortilla chips to go with but used french bread instead. Yummy!
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Neiman Marcus Cake II

Reviewed: Jan. 8, 2008
This was OK, but I wish I had taken it out of the oven a bit sooner than 35 minutes. The crust was pretty dry and I was expecting the top to be more dense and cheesecake like, but it was kind of like a stiff custard. I did use less powdered sugar (around 2.5 cups) and extra cream cheese, so I thought it would be like cheesecake but I've realized that there's no shortcuts for the real thing. Overall, this is alright to have in the fridge to satisfy a sweet tooth but not what I'd serve to anyone else. I gave it 4 stars instead of 3 because I changed the quantities, but I don't imagine it improving that much with more sugar and less cream cheese as called for.
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Good Old Fashioned Pancakes

Reviewed: Dec. 9, 2007
I used the most helpful reviewer's (Breeze) changes and with the alterations the pancakes were perfect. I still thinned the batter out more once I had doubled the recipe as it looked really thick so I put in an extra 1/2 cup or so. The vanilla made it extra yum.UPDATE - I made these tonight for a fast supper. Unfortunately I only read the current top reviewer's suggestions, which was to leave the recipe as is. Last time I used Breeze's suggestion to lessen the baking powder and they were great. Tonight, my husband asked me if I could taste bleach. It was the baking powder - take it down at least a teaspoon.
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Cream of Mushroom Soup I

Reviewed: Nov. 2, 2006
The basic flavors are great, but I changed a couple things. Didn't have thyme, but since I had a huge bunch of mushrooms from the farmer's market I made at least a double batch. Used chinese rice wine cause that's all I had. Used heavy cream and a little full-fat half & half. The cream made a big difference. The soup didn't get as thick as I wanted, but that's because I used so much veggie broth made with "better than boullion" stock. Used oyster mushrooms that I hydrated in the broth and then chopped. Didn't puree the other mushrooms because I was afraid they would just float on the top of the soup since I could tell it wasn't going to be super-creamy and thick. The flavors were great - don't skip the wine. Next time I will not use so much broth, but I wanted lots of leftovers and could tell the amount called for would barely feed us for dinner.UPDATE 3/11/09: If you are using king or regular oyster mushrooms, I recommend adding some oyster sauce. It adds complexity to a really good soup! I have been making this from this base recipe for about 3 years now. VERY GOOD!
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Sweet Potato Bisque

Reviewed: Oct. 27, 2006
This was good. I did it with about 9 sweet potatoes (no regular potatoes), about 6 or 7 cups of milk and no water or chicken stock, a cup of apple juice, subbed garam masala, chili powder,fresh grated nutmeg, & cumin for the other spices. Added a little brown sugar at the end. It was just sweet and spicy enough for us. I think the buttermilk was the only thing i kept, and it was good. I just added some vinegar to a couple cups of milk and put that in at the end after pureeing. I will keep this but I would never make it with just water. I like creamy soup.
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Hot Chicken Sandwiches II

Reviewed: Sep. 11, 2006
This was OK, I used 2 pounds of chicken tenders covered with water in a large stockpot. Then I drained the water and shredded the chicken, added a can of cream of chicken soup and 2 cans full of milk, half a bag of stuffing, and some cajun spices. It was pretty good, but I didn't like it on buns. Too bready. So I would prefer to make it as part of a casserole if I make it again. My husband liked it, my 3 year old ate it and 1 year old liked it, but I thought it was weird on bread.
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Azuki Ice Cream (Japanese Red Beans Ice Cream)

Reviewed: Aug. 4, 2006
I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezing. This is a lot more work but has an authentic homemade taste.
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Zucchini Miso

Reviewed: Aug. 4, 2006
Delicious! The only thing I changed was using raw honey instead of brown sugar. Very good! I will make this again with all our fresh zucchini this summer.
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Portobello Sandwiches

Reviewed: May 10, 2006
Did it up with store brand italian dressing mix that I always make with balsamic garlic vinegar, soaked the gills & underside face up for 20 minutes before turning over - it was already absorbed, then brushed onto the top of caps. Grilled gill side down for 3 minutes then flipped and after 3 minutes added feta (I had the basil & red pepper variety on hand) & thin strips of regular havarti cheese for the gills. YUM! I couldn't believe how easy it was for such a tasty result. I used Hellman's regular mayo with the capers. Adds a subtle flavor & I would not skip it when I make these in the future. Also grilled red peppers which were marinated in the same dressing for 15 min. My husband had them on the burger and I had them on the side. I will be making this regularly - it's so easy, quick, & minimal cleanup.
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Best of the Best Blueberry Muffins

Reviewed: Aug. 20, 2005
Easy and yummy, I added brown sugar instead of white for the topping
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Super Soup

Reviewed: Dec. 27, 2003
I changed several ingredients in this recipe because of what I had on hand (1 can cream of celery soup, leftover turkey) and because I don't use cheese products like Velveeta, I substituted some grated asiago cheese instead, and used some celery salt, all-purpose seasoning salt, oregano, basil, 3 peppercorns, and poultry seasoning powder in the water before adding the canned soups. I also left out the potatoes because I was nearly out of room in the saucepan. Delicious and easy! My husband wanted me to try some kind of creamy turkey soup instead of the traditional broth based with our leftovers. We all loved it, even our 1-year-old son. Thanks Melody! I will make it again when we have turkey leftovers.
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