Kitchen Queen Recipe Reviews (Pg. 1) - Allrecipes.com (1476571)

Garlic Roasted Chicken and Potatoes

Reviewed: Apr. 19, 2012

I only give this 4 stars but my teenage son and their friends gave it 5 stars

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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Mar. 30, 2012

These were great. Not too sweet, not too soft or hard, plus not too flat and just fluffy enough. I did as the other reviewers said and added in an extra 1/2 cup of flour & 1/2 cup peanut butter (crunchy).

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Broiled Tilapia Parmesan

Reviewed: Feb. 15, 2012

Tasted pretty good but I felt that the topping was a little too rich for such a mild fish. Next time I think I will just use a a sprinkling of the parmesan cheese instead

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Shrimp and Feta Cheese Pasta

Reviewed: Feb. 16, 2011

A little bit too bland for my liking

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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Dec. 31, 2010

Someone who works at my local grocery store told me that whenever I make BEPs to add in a can of unsweetened coconut milk and I won't be sorry. I thought this sounded kinda crazy but I did it with this recipe and I was blown away. I pretty much stayed true to the recipe except that I added a box of free range chicken broth with the coconut milk and 1 cup of water instead of what was called for in this recipe (water + bouillon). Since I had one pablano pepper and not the jalopeno, I used that instead. I also substituted 2 smoked ham hocks instead of the bacon because that ends up giving you less fat and the incredible smoked taste that is needed.

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Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Oct. 24, 2010

I don't even like pancakes, but I LOVED these. These are the only pancakes I will ever be making any and everytime in the future.

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Hard Maple Candy

Reviewed: Apr. 18, 2010

First time I've ever made candy. Wow, I never knew it was so easy and tasted so terrific!! I didn't have any light corn syrup or maple extract, but I did have EXACTLY one cup of brown sugar corn syrup and 2 tablespoons of real maple syrup in my pantry so I used those as substitues. Will make again as recipe states next time, but my substituted way tastes like a clear & hard caramel-tasting candy.

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4 users found this review helpful

Peppy's Pita Bread

Reviewed: Apr. 7, 2009

OMG.. I was skeptical before I made these that I wouldn't taste "real" (I used to live in Israel), but they ARE!! I've been so dissatisfied with the regular pita bread I find in the grocery store. These are even EASIER if you use the quick rise yeast! I don't have a bread machine, but who cares because it's even quicker with the quick rise yeast because you only need to prepare with 120 degree water and to let it rise COVERED in a bowl for only 10 minutes before shaping into balls! I did wait the recommended 30 minutes after rolling them & covering on the counter, but that was only because I made a few mini pizzas first with a few of them (which BTW were AWESOME!!!). I'm not sure if I would have had to wait the entire 30 minutes though because it's quick-rise yeast. I will make more another time & report back if just an additional 10 minutes covered on the counter worked instead of needing to wait the 30 minutes. I haven't been this excited about a recipe in YEARS!!!!!!

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Almond Maple Granola

Reviewed: Feb. 23, 2009

I have been making this granola for a few years now. My kids LOVE it. I ALWAYS halve the amount of flaked coconut. TIP #1: If you don't happen to have sunflower seeds or wheatgerm on hand (I never seem to), don't freak out because seriously...it's great without it. PLUS it simpler to make and cheaper that way too. I always double the recipe & put a mixture of corsely chopped almonds (& sometimes hazelnuts) to "my half" (since my kids don't like nuts). ***TIP #2: I NEVER finger clump the mixture before baking...it doesn't really work that well anyway. I INSTEAD just press the mixture down in the pan with my nands so the whole thing is clumped together!! During the time when you're supposed to turn the mixture over (during baking half-time) I take a spatula & just flip over the "sheet of granola" in sections. It breaks up on it's own pretty easily and even if there are large chunks at the end of the baking process, oh well...they are easily broken up into smaller pieces if desired ;-) EVEN BETTER: Store in one of those tupperware-type cereal containers and the big pieces will just break up on their own eventually when you shake out the granola. **SIDE NOTE: My friend goes on & on about flax seeds and how good they are for you. She stayed with me & left a container. I put some in my coffee grinder & used a 1/4 cup in my DOUBLE batch instead of the wheat germ (that I never have anyway!!!!)I can't tell a difference in the taste. So if you're into flax...... :-) Enjoy

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Pumpkin Pie Cake I

Reviewed: Feb. 23, 2009

Okay... I don't know what the heck happened with this recipe but it did not work for me! Sprinkling the yellow cake mix and covering with butter DID NOT do anything to make the DRY CAKE MIX anything but cooked DRY CAKE MIX.

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Grilled Salmon I

Reviewed: Feb. 21, 2009

The only reason I gave this 4 stars & not 3 stars is because I poached in foil (as another reviewer recommended)& did not grill the salmon. Maybe grilling it next time may do the trick

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Jewish Coffee Cake

Reviewed: Feb. 21, 2009

I'm going to try not to ever make this again. I ate the whole thing in a day. I made a few changes to the recipe. I omitted the nuts since my family doesn't like them (not that it mattered, since they barely got any!!!) and I accidentally mixed the melted butter in with the brown sugar (instead of powdered) & cinnamon mixture. I had to drop & "swirl" it around the top of the middle & top layers of the cake to spread it around (somewhat). But it ended up looking marvelous & marbled. I didn't like the top after everything was done so I mixed some powdered sugar, water & vanilla & made a drizzled topping that was a perfect compliment. VERY MOIST indeed.... I will try never to make again ;-)

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Homemade Black Bean Veggie Burgers

Reviewed: Feb. 19, 2009

This recipe is DA BOMB!!! Both my teenage boys are vegetarians and I think it is ridiculous to spend $5.99 for 4 veggie patties. I found this recipe and used other reviewers suggestions: drying out the beans, using ritz crackers instead of breadcrumbs and adding 1/2 cup of rice. Get this, I even had sushi rice sitting around that I never used, and since it's supposed to be STICKY I thought... how perfect! It was!! Also, I never came across this suggestion in the reviews but I added a 1/2 teaspoon of liquid smoke. It was such a perfect addition.

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 19, 2009

I couldn't believe how great these came out. I took a chance I did the baked version first and I promise you, if you love wings but don't love the calories go for this version. You will not be disappointed. Just make sure you wait the 90 minutes (at least) in the fridge. I baked mine in my small B&D convection oven using the rectangular pan & insertable grill rack so the fat from the skin would drip off of them even. I only baked them for 35 minutes on 400 degrees (flipping once in between)using the CONVECTION setting so they would be evenly browned. I took the advice of another reveiwer and used less butter in the sauce, making it spicier & less fattening. I'm in heaven now :)

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Burnt Butter Rice

Reviewed: Mar. 25, 2007

This was a very easy and tasty rice dish, except it is WAY TOO greasy. I am going to cut the butter down to half the stated amount and I'm sure it will be better. I added some oregano and garlic powder and it added some added punch!!! My kids GOBBLED this stuff up!!!

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Cinnamon Sugar Biscotti

Reviewed: Jan. 15, 2007

Oops... I ran out of cinnamon, but I still wanted to try this recipe out an it came out FANTASTIC!! Besides leaving out the cinnamon, I used turbinado sugar in place of the white sugar and I think it made it special... more so than if I had used white sugar :)

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Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 9, 2006

This is THE perfect snickerdoodle recipe. Snickerdoodles were the first cookie that I ever made (back in home ec in middle school 30+ years ago) and THESE are the best I've ever made or have ever tried! Not sure how they came out so airy and light, maybe it's the cream of tarter???? Note: I did sift all of the dry ingredients and mixed everything with an electric hand mixer....that may have added to how good they turned out too :)

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Lazy Lasagna II

Reviewed: Sep. 9, 2006

First off, this is a wonderful dish but implying that it's Lasagna is misleading. I wish it was called something else so some people wouldn't be disappointed when making it!!! ************************************** Important Note: Instead of adding another jar of sauce like some of the other readers suggested, I just added 1/2 jar of water to the sauce and then simmered it for 20 minutes. The reason that this recipe probably didn't have enough sauce when it finished baking was more than likely due to the fact that raviolis soak up water while they're cooking. The addition of the extra water gives the raviolis the water to plump up, instead of using the water from the sauce. This keeps the consistancy of the sauce like it should be, instead of drying out. Another bonus is that you don't have to use an extra jar of sauce, which only increases the expense of this dish unnecessarily. This dish came out GREAT.. hope this tip helps :)

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50 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Aug. 2, 2006

I think that I overcooked the green beans or that something went wrong, because the green beans were too "toasty" for my liking and they didn't come out as great as everyone else said that they did.

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1 user found this review helpful