Kitchen Kitty Recipe Reviews (Pg. 1) - Allrecipes.com (1460619)

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Mile-High Peanut Butter-Brownie Pie

Reviewed: Dec. 27, 2010
Awesome indulgent dessert that will be a hit for the young and young at heart. I don't know why anyone would go through the work of making this and then reviewing it poorly as "too rich"...hello...its brownie and peanut butter whip topping, I think we all know what we're getting into here! anyway...I used a deep dish crust, but couldn't fit it all into one...so each time I make this recipe I make two and surprise a friend with the extra - so far everyone has really liked this dessert - its a special treat for sure!
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23 users found this review helpful
Photo by Kitchen Kitty

Downeast Maine Pumpkin Bread

Reviewed: Mar. 19, 2011
Moist and yummy. Just the right amount of spice and sweetness. I made 2 loaves and 12 muffins. The batter looked strange and pastey to me, and I was worried it wouldn't rise, but the muffins and loaves baked great. I would make again, using some of the suggestions for subsitutions (applesauce etc). Thanks for another great recipe.
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10 users found this review helpful

Hearty Ham Casserole

Reviewed: Dec. 27, 2010
I made this on boxing day with leftover Christmas ham and we all thought it was delicious! I sauteed 1/2 cup chopped onion in butter and then made the cream sauce with added white cheddar cheese. In the last 10 minutes in the oven I topped with fried onion topping. I think you could also use potato chip topping. I will definately make again.
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8 users found this review helpful
Photo by Kitchen Kitty

Grilled Rosemary Chicken Breasts

Reviewed: Sep. 15, 2013
This recipe is a definite keeper. It was the best bbq chicken breasts I've ever done! The only thing I changed was using dried rosemary and I butterfly cut the breasts. Will make again and again. UPDATE: Made this again, and still loved the flavour. Forgot to reserve some of the marinade for basting, but still came out juicy and flavourful.
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7 users found this review helpful
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Leftover Chicken Croquettes

Reviewed: Nov. 17, 2012
These were yummy. Based on the reviews I made a few minor changes. I added 2 eggs plus a bit of egg beaters. I added italian seasoning and sage to my breadcrumbs as I was using plain. I only added 1 cup of breadcrumbs because I only had 2.5 cups of chicken. I sauteed my onions with garlic in butter. I added dried parsley. I fried these in oil on the stove and they came out delicious with a nice crust, and moist and flavourful on the inside. I like the idea someone posted about serving this with melted cheese and pasta sauce, but I just served mine on the side of some veggies.
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6 users found this review helpful
Photo by Kitchen Kitty

Chicken Cordon Bleu II

Reviewed: Jul. 9, 2011
I think I need more practice with this one...all my cheese leaked out during cooking. Maybe need to pound chicken breast more to have a larger flat piece to work with. What saved it was the yummy cream sauce.
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5 users found this review helpful
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Banana Crumb Muffins

Reviewed: Mar. 13, 2011
These muffins are really good, especially the topping. Followed the recipe exactly. Everyone in my house enjoyed these, and I would definately make again.
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5 users found this review helpful
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Garlic Chicken Fried Brown Rice

Reviewed: Oct. 21, 2012
My partner and 3 year old son loved this. This recipe is almost identical to one I normally use, but this time I used sesame oil. I think I was always adding too much soya sauce in the past, and partner complained it was too salty. This seems like the right balance. Will make again.
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4 users found this review helpful
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Rachel's Crockpot Seafood Cheese Dip

Reviewed: Jul. 9, 2011
I did not enjoy this one, though my partner did. Too much velveeta taste for me.
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4 users found this review helpful
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Yummy Tater Tot Casserole

Reviewed: Jun. 27, 2011
I thought this was just okay. I followed the recipe almost exactly, with the exception on the amount of butter. I used maybe 1/4 cup butter, which I used to sauté the onions. I baked for 50 minutes, until the top was browned, but I found that the tater tots just sort of become all broken up and it was not that flavorful. I could see ground beef and/or corn working in there, and I might try that next time. On the plus side my partner had a second helping, even though she complained earlier that this was quite possibly the trashiest dinner ever!
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4 users found this review helpful
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Honey Baked Chicken II

Reviewed: Dec. 27, 2010
This is simple and yummy. Made it as is and whole family liked it. I've made this a few times now and cut down on the butter a bit last time and it was just as good.
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4 users found this review helpful

Baked French Toast

Reviewed: Dec. 27, 2010
Decadent and yummy!! Made for Christmas morning breakfast. Attempted the recipe a week before and made the mistake of slicing the bread too thick and found the bread was dry inside. This time I cut proper 1 inch thickness and soaked over night then flipped over the next day. I added pecans to half the pan with the sauce...its great with the pecan, almost like warm pecan pie. Thanks for the recipe - it'll be our christmas tradition now!
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4 users found this review helpful
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Graham Crust Butter Tarts

Reviewed: Jan. 17, 2015
These were a delicious variation on your traditional butter tart in a pastry shell. I found that I only needed 1 1/2 cups of the graham cracker crumb mix to fill my 12 muffin tins. A hint for packing down your graham crackers is to use the bottom of your 1/4 cup measuring cup to push down the graham cracker crust firmly. 12 tablespoons is equal to 3/4 cup, which might be helpful to know when measuring out your butter. I split the recipe between the original as written, and the second half using Splenda white and Splenda brown sugar blend. Both were great, so this recipe adapts well for those looking to reduce the calories. By using Splenda I brought the calories down to 250, and the carbs down to 19 g per serving. I worried that I might not be a able to take these out of the muffin tins without breaking them, but once cooled and loosened on the edges with a sharp knife, they came right out. Next time I'd like to try adding nuts, chocolate or coconut. Thanks for the great recipe.
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3 users found this review helpful

Pretzel Turtles

Reviewed: Dec. 22, 2014
I used great value brand caramel chocolates, which taste like on their own but worked perfectly in this recipe. I used others suggestions to just put pecans on top while baking and then just pushed them into the softened chocolate when I took them out. Used waffle pretzels too which made it super easy with no mess.
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3 users found this review helpful
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Green Coconut Chicken

Reviewed: Jan. 30, 2014
Made this tonight for my family of four including a picky 5 year old and 1 year old - everyone liked it. I only added one jalapeño so it wouldn't be too hot for the kids. I couldn't find McCormick's red curry powder, so I used a tablespoon of red curry paste (Mae Ploy brand), and I didn't add any basil leaves. For veg, I used 2 white potatoes, a can of baby corn, brown mushrooms and sliced red pepper. I used cane sugar, just because. I'll make this again, the sauce is such a good base. I served it with jasmine rice. I think next time I'll use chicken breast or chicken thighs. Just a preference, because even after crisping it, it ended up soggy in the final product and I don't enjoy picking skin out of my bowl.
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3 users found this review helpful
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Curried Chicken 'N' Broccoli

Reviewed: Feb. 28, 2012
This review is based on the changes suggested by previous reviewers. I panfried my 5 chicken breasts in butter and curry powder to brown them. Then added 2 heads of fresh uncooked broccoli in a casserole dish, added chicken breast, sauce (with additional curry powder, 1 can of cream of broccoli, 1 can cream of mushroom, 1 cup of mayo, and about 1/4 cup milk to thin) topped with grated cheese, and baked covered with tented aluminum foil. The first night I served over basmati rice, and the second day for lunch I had it with penne. Pretty yummy, and I'll make again for sure.
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3 users found this review helpful

Ground Beef and Rice with Cheese

Reviewed: Sep. 10, 2011
We enjoyed this recipe. I used brown rice, added sauteed onions and green peppers to the ground beef, and added grated cheddar cheese to the top. Next time I will omit Velveeta, and just use grated cheddar instead. I'd also add some frozen corn as well, but didn't have any on hand. Good base recipe. thanks!
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3 users found this review helpful
Photo by Kitchen Kitty

Too Much Chocolate Cake

Reviewed: Mar. 13, 2011
Very moist and chocolatey! Followed the recipe exactly, but had to cook an additional 10 minutes. Would make again.
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3 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Dec. 27, 2010
OMG - you need to make this one! I've made a couple times now, although the last time I couldn't find golden mushroom soup - its really hard to find here in Ottawa now! Anyway, I found out that cream of mushroom soup, beef broth, tablespoon of tomato paste and some sauteed mushrooms work just as well as original recipe. This one is great comfort food!
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3 users found this review helpful

Indian Style Basmati Rice

Reviewed: May 18, 2013
Love this rice - I added saffron threads. Served to guests at a dinner party and everyone loved it, including my picky 4 year old.
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2 users found this review helpful

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