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

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Chocolate Cornstarch Pudding

Reviewed: Nov. 7, 2003
I lost my Gran's recipe & was so happy 2 find the same one here! The recipe tastes great as written but over the years I've made a few changes(according to my personal taste)and with a few small adjustments, I prefer it. So, I thought I'd share. Firstly, instead of white sugar, I use 1/2 C packed brown sugar. The molasses in the brown sugar makes this pudding taste richer. The original recipe calls for 3 Tbs cocoa, I heap my Tbs to make it a bit more chocolately. I also find 1/4 C cornstarch was a little too much for me, as the pudding went as firm as jello the next day instead of staying creamy. If u add just over half that amount & cook it slightly longer it gels less. Of course, if you like it that way or are using this recipe to make a chocolate pie or square that you want to keep it's shape when cut, then you'll want to use the full amount. Lastly, I always use evaporated milk when cooking. It just tastes creamier to me. Thanks for posting this recipe, Kelly! Update,July 09: To avoid lumps, put 1st 4 ingredients in saucepan and mix well. If there are any lumps, get in there with your fingers and work them out. If you don't want to do it with your hands you can use a sifter or push them through a sieve. You must have a smooth, lump-free powder before you add your liquid. I also use a whisk and constantly stir. Lastly, it will sometimes thicken before it boils but I find if I don't let it boil for even just 10 seconds, I can taste the cornstarch in it. Thanks :)
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 2, 2004
These cookies turned out perfect. They didn't go flat, yeah! They are everything they say they are. Changes I made were... I only had salted butter so I put a pinch less salt in. I had two very small eggs so I put them both in whole instead of one whole egg and one yolk only. Oh, and just my personal taste... I thought 1 cup of chocolate chips was enough. My 5 year old loves raisins so we added some to half the dough (okay, so I only had currants but heck, she's only 5 and she doesn't know the difference, lol.) and that tasted great too. I'm going to bake more tomorrow and double the recipe. I think I'll use white chocolate chips and macadamia nuts for a change. One last thing... I had to bake them for 19 mins... something to do with the elevation (I live in Calgary, Canada) perhaps? Anyway, thank you so much, Elizabeth for posting this recipe, it's really fabulous!
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2 users found this review helpful

Ashley's Chocolate Chip Cookies

Reviewed: Mar. 31, 2005
Some of the negative reviews scared me a bit. I followed the recipe pretty closely and I'm not sure how anyone could have them turn out poorly. These did NOT last more than 5 minutes in my house. They do not go flat, that is true but I like that. I measured out tablespoon fulls and rolled them into perfect balls to bake. I pressed some batches down a bit before baking but either way (fat or thin) the cookies were cooked perfectly through. My only complaint is that there weren't enough! Does anyone know if the recipe works doubled? Thank you for a wonderful recipe, Ashley.
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2 users found this review helpful

Jambalaya

Reviewed: Nov. 26, 2005
We had a request from our dinner guests who are from Louisiana for some jambalaya and corn bread. They have been away from their family and home for over six months so I did my best to make something authentic tasting. I was shocked at how easy this was to make and my Southern guests ate so much of it that I was in shock! It tasted pretty good to me too but it was a little too spicy for my 6 year old and my 7 year old. I stuck to the recipe exactly except that I couldn't find the file powder and I had to double it. I made 12 servings for 4 adults and 4 children and there was none left!
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Slow Cooker Chicken Taco Soup

Reviewed: Dec. 14, 2005
So simple and delicious! I had to substitute a few ingredients, as our small grocer didn't carry some things. I used kidney beans instead of chilli beans. I used Sprite instead of beer. I used plain-diced tomatoes and a separate can of green chillies. I also used a bit more seasoning. One reviewer had said that someone had to be home to shred the chicken and another had said to precook and shred the chicken first but neither is necessary. When I made it, I followed the directions but had to leave it over night to cook (about 10 hours). I shredded the chicken right before I served it, mixed it in and it was perfect! I topped it with chips, cheese, sour cream and (my most favourite addition) a sprinkling of fresh cilantro. The next day I used it as a burrito filling, that was yummy too.
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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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5 users found this review helpful

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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39 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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2 users found this review helpful

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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48 users found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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3 users found this review helpful

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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8 users found this review helpful

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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3 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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5 users found this review helpful

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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3 users found this review helpful

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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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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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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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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4 users found this review helpful

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