KIMKOO Recipe Reviews (Pg. 1) - Allrecipes.com (1471373)

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Mini Meatloaves

Reviewed: Jan. 16, 2012
Very good. I've made these a few times and have baked them in muffin tins. I usually at least double the recipe. All except the topping, which seems to be enough as written for a double recipe. Once these are baked, flash freeze them and stick in a ziploc bag. I put them on the Sara Lee slider-sized buns for my kids school lunches - killer!
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Bacon Ranch Pasta Salad

Reviewed: Jul. 29, 2011
I've made this several times - which tells you all you need to know about how much my family loves it. I've used Best Foods Low Fat Mayonnaise Dressing for about half of the mayo to reduce the calorie count a little. I also skip the tomato - my kids don't like them and I'm afraid they'd make the salad watery -and add in finely diced red and green bell pepper for crunch and color. Of course, other pasta shapes work, too. This salad is a real winner.
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2 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Mar. 31, 2011
I really don't know how to rate this bread. I made it per the directions with the exception of using AP flour instead of bread flour and butter in the place of margarine. I also used only an egg wash on top; no onions. This bread turned out amazingly good. I think that as a sourdough it probably flunks. It wasn't very sour, which I attribute to using a relatively young starter. Also, although the egg wash produced a lovely presentation the bread was in no way crusty like a true sourdough. It had a nice chewy crust and a super tender crumb. I made three small baguettes and baked them after the second rise. I formed the rest of the dough into 24 rolls, slashed the tops and froze on a baking sheet. When they were solid I put them in a zipper bag. I can take out any number I need, let them thaw and rise and bake. I've now made wonderful fresh, hot rolls with a minimum of effort and just a little forethought. What made these a real winner for me was that the rolls and bread were so good on the second day. Lots of yeast bread recipes are good coming out of the oven but the real test is how good they are the next day. These were just as good - still tender and delicious. All in all a great recipe I plan to use often.
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17 users found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Mar. 27, 2011
I made these per the directions with the exception that I accidentally melted the butter as I was attempting to soften it. I also baked at 350. They were a little puffy coming out of the oven so I lightly scored them with the side of my metal spatula to flatten. These are very soft and chewy.
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1 user found this review helpful

Classic Peanut Butter Cookies

Reviewed: Mar. 27, 2011
Made exactly per the instructions with the exception that I baked directly after mixing. They are a bit crispy baked at 10 minutes - we prefered them baked 8 minutes. I sprinkled about half with coarse sea salt before baking - yummy! A very tasty cookie.
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1 user found this review helpful

Baked French Toast

Reviewed: Jan. 30, 2011
I made this per the directions with the exception of using croissants instead of french bread. I had some frozen croissants that I thawed and sliced in half. I weighed out 1 lb - don't remember exactly how many I used. The croissants had no problem soaking up the liquid - maybe the results were similar to bread pudding, which I don't mind since I love bread pudding! I used my own recipe for buttermilk syrup - my kids like it much better than maple syrup. All in all a successful recipe. I only knocked off one star because I made a major change in the bread.
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4 users found this review helpful

Apple Pie Muffins

Reviewed: Jan. 30, 2011
I made these per the directions with the exception that I used only 1 cup of brown sugar for the muffin batter. I didn't measure my apples, just used 2 medium-sized Braeburns chopped up good. These muffins were very delicious - very tender with a nice apple-y flavor. I got 18 muffins from this recipe
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1 user found this review helpful

Chewy Coconut Cookies

Reviewed: Jan. 30, 2011
I made these exactly per the directions and they turned out great. Nice and chewy with great coconut flavor. I used a cookie scoop filled level full and just turned them out onto a cookie sheet - baked for 12 minutes. I got 38 cookies. Yum!
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Heavenly Angel Food Cake

Reviewed: Nov. 11, 2010
This was fantastic. My 17 year old son can't get enough. I made it per the recipe with the exception that I accidentally used 1 1/2 tsp. of almond extract. The results were so tasty; definitely good enough to eat plain. My previous impression of Angel Food was "something bland to build on". This is not that. I will make again.
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Frosted Banana Bars

Reviewed: Aug. 29, 2010
These are terrific - very moist and lots of banana flavor. I subbed FF greek yogurt for the sour cream and used a homemade cream cheese frosting. My son-in-law couldn't stop eating them. He said they reminded him of a banana cheesecake he had eaten once. Yum.
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2 users found this review helpful

True Blue Custard Crunch Pie

Reviewed: Jun. 12, 2010
This is very tasty. I followed the recipe as written except that I didn't have the full amount of sour cream on hand so I used half sour cream and half cream cheese. We served it cold and at room temperature and it was great either way. We will make this again.
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Baked Buffalo Wings

Reviewed: Feb. 25, 2010
My to-to recipe for wings. I'm convinced the method is the key to success. Be sure the wings are dry before dredging and then dry them again in the fridge after dredging. I usually bake for 20 minutes per side and then do a setting on my oven - convection roast - for 5-10 minutes per side. The convection roast really browns them up and crisps them. I only put the hot sauce on half on account of my finicky kids but the plain ones are also very tasty.
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White Cheese Chicken Lasagna

Reviewed: Feb. 25, 2010
I made this with a few changes. I used cottage cheese instead of ricotta and used all mozzarella - no parmesan. I liked it and my kids ate it, but next time I will cut down on the spinach. Maybe mix it into the cottage cheese. It was just such a stark green layer and I used a 16 oz bag instead of 2 10 oz packages.
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Bread Pudding

Reviewed: Feb. 25, 2010
fantastic! I used challah and it was to die for.
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Cafeteria Carrot Souffle

Reviewed: Feb. 25, 2010
My husband, my in-laws and I all thought this was great. I halved the sugar per other reviewers. I will eliminate the vanilla and try cinnamon next time. My kids ate it, but were a little freaked out by the psychedelic orange color - LOL. I boiled the carrots until they were very soft and then pureed with a hand blender.
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Boneless Buffalo Wings

Reviewed: Feb. 25, 2010
I made this pretty much according to the recipe. I went ahead and did 1.5 on the flour mixture per other reviewers. I baked after spraying with olive oil and after baking coated half with a butter/Frank's combination. They were very tasty but looked pale and uninteresting. Maybe frying helps the appearance.
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Curried Coconut Chicken

Reviewed: Feb. 25, 2010
This is very good. I made it according to the recipe except for omitting the onion. I also broke up the tomatoes with a hand blender because my kids freak over chunky tomatoes. It seemed fairly runny after simmering for an hour. I was planning to serve over rice - I had some leftover in the fridge from a recent Chinese carry-out - but I decided to mix the rice right in. That took care of the thinness and made it a perfect consistency. I will be making this again.
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Cheesy Potato Bread

Reviewed: Feb. 18, 2010
Yum. This was very moist and tasty. I expected a coarser crumb, but it was very tender. I followed the recipe exactly except for substituting 2% milk for the half-and-half.
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Ultimate Irresistible Granola

Reviewed: Oct. 10, 2005
Fabulous! I love the taste of the sesame seeds and honey. We substituted dates and mangoes for the raisins and cranberries. Will definitely make this again.
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3 users found this review helpful

Truly Key Lime Pie Ice Cream

Reviewed: Jun. 17, 2005
This is fabulous. I was worried it would taste like sherbet - yuck. But it has a rich creamy taste. Instead of the milk and heavy cream I used half and half. I had a little trouble with the graham crackers. When I put them in whole they made the churn bind up and the crackers didn't break up. The next time I made it I put in graham cracker crumbs. That worked better but the taste of the crackers was rather diluted. Next time - and there will definitely be a next time - I will add broken up crackers near the end of the churn process. Very refreshing for a hot summer day!
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13 users found this review helpful

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