PLAYKITTENPIE Recipe Reviews (Pg. 1) - Allrecipes.com (1485241)

Simple and Amazing Peanut Butter-Chocolate Fudge

Reviewed: Apr. 5, 2011

I don't have a double boiler yet - so I melted this in the microwave. I mixed the ingredients well in a glass bowl and microwaved for one minute then removed it and stirred alot. I repeated that once more and it became a beautiful, thick yet light, creamy hot fudge. The dominant flavour was chocolate, then peanut butter and I couldn't really tell it was maple syrup that gave it its sweetness, but I did use 100% pure Canadian Maple syrup. I also used grated dark, callebaut chocolate instead of chocolate chips. As a sauce it was delicious - hopefully I can wait the six hours to let it solidify. :) ***Update*** Once solid, it is still delicious however, I would not call it fudge. It is more like a soft chocolate square - kind of like the Moritz Icy Squares you can buy. Super yummy and super rich - so cut into small pieces. :)

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Vegetarian Chickpea Sandwich Filling

Reviewed: Mar. 13, 2010

Well, I didn't think this tasted like tuna salad but my husband though it WAS tuna salad... I thought it had a nice flavour and would taste more like tuna salad if you added a bit of kelp powder or something like that. We had it on thin flatbread and I sprinkled some with yellow curry powder and some with cumin and they were pretty tasty. It's a great high protein alternative to animal products and much greener too... you know, if you're concerned about global warming and that sort of thing :)

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Butter Chickpea Curry

Reviewed: Aug. 20, 2009

This recipe was a big hit (I wish I had doubled it)! It could not be quicker or easier. I used coconut oil but any oil will do. I used evaporated milk because it was all I had and it went well. It tastes creamier than regular milk and it has less fat than cream. Everything else was exactly what the recipe called for. The flavour reminded me very much of "Butter Chicken" that you get at an Indian restaurant. I'm lazy and like to do things in one pot so I thinly sliced the potatoes and threw them in with the oil, onion, garlic and spices. I also threw in the chickpeas at this point. I like their flavour fried, plus they pop and jump in the pan and that's fun. I sautéed all of that together until the potatoes were almost cooked. This step really helped bring out the flavour of the spices nicely too. The last thing I added was the tomato soup and the milk. My Fiancé hates canned tomato soup, well any tomato soup really. He couldn't even tell there was tomato soup in this recipe and went back for seconds and thirds. Thank you so much for a great recipe.

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Home-Style Brown Rice Pilaf

Reviewed: Aug. 8, 2009

This is an interesting combination of ingredients. You expect it to be Asian but then there's butter, chickpeas, black pepper and parsley which are not usual ingredients in Asian cooking. The first bite is a bit bland but then it really grows on you. I found myself coming back for more an hour later. I preferred the taste of the soy sauce added while cooking to adding it afterward. It seemed to blend in more and taste like it belonged. I had never fried chickpeas before and boy was that fun! They sound like popcorn popping and jump all around in the pan as their skins pop open. Over all, it was a pleasant tasting and very satisfying dish. Thanks for the recipe, Jen.

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Poor Man's Caviar

Reviewed: Aug. 6, 2009

Delicious and nutritious! In addition to eating with the chips or pita, this fills warm, soft tortillas quite nicely. Use avocados that are just ripe - not over ripe avocads that are soft and mushy. Also, mix gently. This will prevent your Mexican Caviar from looking very unappetizing. Thanks so much!

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Easy Olive Oil, Tomato, and Basil Pasta

Reviewed: Aug. 6, 2009

This is a lovely and inexpensive recipe. I serve this to my kids with warm garlic bread, a green salad and dark purple grape juice (in wine glasses) for our "Italian meal". :) Any shape of pasta will work. I always add extra garlic. Use good quality, cold pressed olive oil (the really dark green stuff) for the best taste. We also add some of the sundried tomatoes packed in olive oil for extra flavour and a sprinkle of good parmesan and dried red chiles on top. Flavour is better the next day. We fight over the leftovers. Thanks for a great recipe!

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3 users found this review helpful

Easy Red Beans and Rice

Reviewed: Aug. 6, 2009

This recipe is so easy! I used more garlic and added Cajun seasoning. I made it without the sausage once and simply added a bit of olive oil to replace the fat from the meat(it needs a little fat for flavour). We've had it plain, with corn chips, rolled up in tortillas with hot sauce and ranch dressing. Some of us melted cheese on top too. I also have added extra water and cooked the rice in with everything else to make things faster but the presentation and consistency cooked this way is not quite as nice. Thanks for an awesome recipe!

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Mexican Bean Salad

Reviewed: Aug. 6, 2009

My husband is officially addicted to this salad. He has problems with indigestion and heart burn eating the Standard American Diet so I look for things that still taste good and satisfy but that I can stick lots of raw veggies into! Plus this is high protein! I double the recipe, add extra veggies and keep it in the fridge (in an ice cream pail)for a week at a time (the flavour gets better as it sits) so he always has it avaible to him. U can mix and match the beans for what you have on hand. His favourite is when I use all chickpeas. Change up the peppers to what you like best(he doesn't like green so I use red, yellow or orange). I have added celery and that goes well too. The only real change I made was adding extra garlic and cutting down the sugar. 2 tbs was too much for us so I just add 1 tbs sugar or 1 tbs of honey. Thanks for the awesome recipe!

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Black Bean Rice Burgers

Reviewed: Aug. 6, 2009

I cooked these at a low temperature for quite a while but they still crumbled when I attempted to flip them. So, I crushed some soda crackers and added that in as a binder. They then held together much better (although I did still have to be gentle when flipping). I cooked the brown rice in broth to give it more flavour. I also added some garlic powder and seasoning salt to the mixture. I fried them in a bit of coconut oil, as I do not like cooking spray. I spread the buns with garlic butter and toasted them a bit. Then I topped the patties with mayonaise, and some onions fried in a little coconut oil and barbeque sauce. Everyone gobbled them up (including my very fussy 9 & 10 year olds and their friends). My son yelled to me from the other room, "Mom, the new recipe is a success!" :)

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Snow Cone Syrup II

Reviewed: Jun. 22, 2009

This was fast but quite yucky tasting. The sugar didn't cook long enough to disolve. The finished product was thick and cloudy and did not pour well and distribute through the ice like it should. It was WAY too sweet even for children. Sorry :(

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2 users found this review helpful

Banana Chocolate Chip Cake

Reviewed: Feb. 22, 2009

This is an excellent and easy recipe as it stands, with no changes... except the pan size. If you want "cake" you should either double this recipe to fit in a 9x13" or use the recipe as is, in a 9x9" pan. If you put this amount of batter in a 9x13", it will be very flat and turn out more like bars than cake. People have changed the baking powder to soda and I am not sure why one would do that? The baking powder (which already has baking soda in it) makes the cake rise nicely and that amount of straight soda makes it more salty and a bit bitter. I doubled this recipe and baked it in a 9x13" pan for about 40 mins. It was perfect.

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Barley and Mushrooms with Beans

Reviewed: Oct. 10, 2008

I love this recipe. It's easy & nutritious. You won't miss the meat - it's a hearty meal that gets it's meaty flavour from the mushrooms. My fiance's daughter loves this so we make it quite often. I've made it with every type of mushroom and different broths. Our favourite is a beef flavoured broth because it really compliments the dish. I use a little bit more oil because the oil is a healthy one and the flavour is richer with more. Instead of prepared liquid broth, I use water and a powdered soup base (OXO or similar) to taste and add more water as needed. If you want it as a soup add more water if you want it thick and stew like add less and if you use the regular old fashioned barley, the starch from the barley will thicken it the more it boils and you won't get big sloppy barley. If it gets too thick add more water, if it's bland, add more broth powder or some steak type seasoning salt like Hy's. At the end I add lots of fresh spinach and stir it in to wilt. It's great without but we like to get greens into us as often as possible and the flavour goes nicely. Add a green salad and some warm french loaf and this is an economical and filling winter meal for family and guests. Thank you so much for posting this recipe!

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Mocha au Lait Mix

Reviewed: Feb. 12, 2008

I was happy to find this recipe, as it did not include the non-dairy creamer. However, the taste was lacking. As others found, I too thought it was not sweet enough... easy to fix, add more sugar… though that didn't seem to fix it. So, I did as others had suggested and put the mix into the blender/food processor. The taste didn’t get any better and it still did not dissolve completely when mixed. There was a greasy layer on the top and it had a bitter aftertaste… I think it was the semi-sweet chocolate chips. Anyway, I’m sorry but this just didn’t taste good to me. :(

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Creamy Rice Pudding

Reviewed: Feb. 4, 2008

Homemade rice pudding is a comfort food from heaven... and I’m thankful for this simple way to make it. This is the recipe I have been searching for and the best way to make use of that left over rice sitting in the fridge. Using Arborio rice makes for the creamiest of puddings. I use brown sugar (instead of white) as it has a richer taste. Even more decadent is using maple syrup to sweeten it. My one child loves it with raisins and cinnamon and my other likes it plain with a dollop of tart raspberry jam on top. Served warm or cold, this recipe is so versatile and always delicious. Thanks so much for sharing, Erica.

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Country Pumpkin Muffins

Reviewed: Jan. 30, 2007

This recipe is a good recipe, it worked out nicely, I just found the flavour quite bland. My children would only eat them with butter or jam.

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Tater Crisp Chicken

Reviewed: Jan. 30, 2007

This is such and easy and really great way to cook chicken. The chicken turned out so crispy and nicely browned, I just added some salt and pepper to the potato flakes. Next time I will do like others and try different seasonings. Thank you for sharing your recipe!

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Oatmeal Raisin Cookies VII

Reviewed: Jan. 30, 2007

Finally! These are great! They aren't full of fat and greasy like all the other oatmeal cookie recipes I have tried from this site and for once, the recipe works perfectly fine as is! You don't have to read through a thousand reviews and mark down all the changes you need to make to have it turn out! You can make them as bar cookies or just drop cookies. I had no "self-rising" flour so I added 1 tsp of baking powder and used "salted" butter, actually I used Becel (a healthy, soft, tub type margerine)and the recipe turned out superb. (Self-rising flour is just regular flour with added baking powder and salt, you will notice baking recipes that call for it usually do not call for baking powder.) I also had to use whole wheat pastry flour (a very fine ground whole wheat flour you will find at a health-food store) because I ran out of all-purpose flour but my kids still gobbled them up! Anyway, thank you so much for sharing this recipe!!!

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34 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 10, 2007

I tried this recipe twice. They turned out greasy and flat both times. The flavour was good but it was more like the top of a crumble or crisp than a cookie bar?

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Brownie Pudding

Reviewed: Mar. 7, 2006

I think the reason for the poor reviews is that people don't know what a "Pudding" is. A "Pudding" is a dense, rich cake. Sometimes with it's own sauce baked in. This is supposed to be cake like on top and have a sauce beneath it. Let it cool before eating and the sauce gets thicker. Serving it with ice cream or custard will cut down on the sweetness if you don't like your desserts sweet. I think the person who got a "salty" result may have used baking soda instead of baking powder.

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25 users found this review helpful

Banana Muffins I

Reviewed: Jan. 6, 2006

These are my daughter's most favourite muffins. They're light and soft with a pleasant banana flavour. They're a great weight watcher's snack too (around 2 points). I have made them with regular sour cream or fat free and either way they are tender and delicious. I'm not sure why some other reviewers had problems with them rising? My batter rises before I even get them in the muffin tin. Perhaps they are over mixing or have old baking powder? I keep my baking powder in the freezer so it's always fresh. Thanks for such a great and easy recipe!

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4 users found this review helpful