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

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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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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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3 users found this review helpful

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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2 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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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

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

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

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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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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6 users found this review helpful

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

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

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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46 users found this review helpful

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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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

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

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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38 users found this review helpful

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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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

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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