kadwell Recipe Reviews (Pg. 1) - Allrecipes.com (1610825)

Basic Cream Cheese Frosting

Reviewed: Sep. 20, 2010

Yum! I used this to frost sugar cookies. Yum, yum, yum! The cream cheese cuts down on the sweetness of the frosting. I used light cream cheese. I think I needed to add a little more powdered sugar because the light cream cheese is softer.

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Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 26, 2010

I give this a 2 1/2 stars. I just expected more given the reviews. I should've known, having 2 cans of whole tomatoes in it - it was very tomatoey. I was hoping for more of a thick blended sauce, but this is a chunky tomato sauce and I don't care for whole tomatoes. As another reviewer mentioned, you can break up the tomatoes after it simmers. The meatballs, also, eh, just average, nothing special. I would call this a good basic recipe.

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Lemon Yogurt Muffins

Reviewed: Jun. 6, 2010

I needed to use up some yogurt so I made this recipe, without the lemon ingredients. This made a great, slightly sweet, plain muffin. Next time I will try to include some wheat flour for the white.

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1 user found this review helpful

Shrimp Quiche

Reviewed: Mar. 30, 2010

I made this with swiss and a small amount of cheddar and also added sauteed mushrooms. I would recommend cooking the shrimp with some kind of seasoning and increasing the amount of green onions. As it is, it doesn't have enough flavor.

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8 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Mar. 24, 2010

I was looking for a good chocolate cake mix to make cupcakes and this nailed it. Not too dense, not too light, not too sweet or chocolaty. Just right! I topped this with a wonderful and equally easy vanilla buttercream frosting (3 cups powdered sugar, 1 cup butter - mix for 3 minutes, add 1 teaspoon vanilla and 1 tablespoon whipping cream - mix an additional minute). I will definitely be making this again.

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Chewy Peanut Butter Brownies

Reviewed: Dec. 19, 2009

Like everyone else has said, these are more like cake. Without the added chocolate chips that others suggested, these wouldn't be worth making. I and my coworkers thought these were just "ok". Be careful not to overbake them - 20-30 minutes is appropriate, at 35 minutes they will be overdone and dry. I used butter since I don't use any trans fats any more (manmade fats - margarine, shortening). I will not make these again.

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White Chocolate Raspberry Cheesecake

Reviewed: Nov. 16, 2009

I baked this for a party and everyone liked it. I will make again with the following changes that others suggested. (wish I would've read reviews first) Double the cookies for the crust (do not double the butter). As it was, butter ran out of the springform pan into the oven. Bake it in a water bath for an hour, then letting it sit in the turned off oven an additional hour. I'd also substitute raspberry jam - it will greatly shorten prep time. Definitely a keeper.

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Cajun Crab Stuffed Mushrooms

Reviewed: Aug. 6, 2009

These were ok. I used real crab instead of imitation. This makes about twice as much filling than 8 oz. of mushrooms can hold, filled generously, so I would recommend making half the filling.

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3 users found this review helpful

Buttercream Icing

Reviewed: Jun. 17, 2009

I've used this recipe for years only with all shortening. Recently, after learning about "trans fats" which is basically shortening, I threw away all of the shortening in my cupboard and only use butter now.

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Onion Roasted Sweet Potatoes

Reviewed: Jun. 16, 2009

I made these as fries with olive oil - one batch at 350 another at 400. My guests loved them! The ones at 400 turned out better. I had to micro the potatoes for a minute so I could push them through the slicer. Baked them around 30 minutes. A packet of seasoning to 3 potatoes is about right. I would recommend flipping them every 10 minutes to keep them from sticking. I thought they were yummy with ranch dressing!

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2 users found this review helpful

Pizza Dough I

Reviewed: Jun. 16, 2009

I thought this was just ok, very basic. Didn't puff up much at all for me. Turned out crunchy.

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Indiana Corn Chowder

Reviewed: Jun. 16, 2009

Just ok. Made as directed, except frozen vs. canned corn. I didn't like the cream corn in it. I won't be making this again.

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2 users found this review helpful

Double Chocolate Pie

Reviewed: Mar. 25, 2009

This was ok, I just didn't think it was great.

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Hawaiian Punch Slush for Adults

Reviewed: Jan. 1, 2009

Made this for New Year's Eve. I thought a bottle of vodka would be too strong, but it wasn't at all. Some people preferred this with Sprite, I liked it better with selzer (carbonated water) so it wasn't quite so sweet. Try to allow a day and a half for this to freeze - 24 hours wasn't quite long enough. It won't freeze solid, it just goes to a slush. This would be good with rum, too. I will make this again for another party.

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7 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jan. 1, 2009

This was a *favorite* at our New Year's Party. I cooked 2 chicken breasts, used 1/3 less fat cream cheese and Hidden Valley Ranch dressing made with light mayo. I used the chicken flavored crackers, but I would also get tortilla chips to go with this. This was not too hot, I would not recommend cutting back on the hot sauce. You couldn't tell the cream cheese was light either. I will definitely make this again.

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1 user found this review helpful

Tortellini Salad with Grilled Tomato Vinaigrette

Reviewed: Nov. 28, 2008

I made this for Thanksgiving and got compliments on it. I didn't have red wine or balsamic, so I subbed white wine vinegar. I also added whole black olives and cherry tomatoes. I made a 1/2 recipe, which is more than enough for 6 side servings, probably more like 8-10. You could use Italian dressing with some olive oil to simplify this recipe, but the dressing is very tasty.

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2 users found this review helpful

Philly Cheesecake

Reviewed: Nov. 28, 2008

I was looking for a lighter, fluffier cheesecake, similar to the one they serve at Capitol Grille. This was it! Because of the cream and egg whites, it is not as dense as traditional cheesecake, yet creamy and delicious. The recipe photo that shows layers, is because the egg whites were not mixed into the batter enough. Mix them in gently but thoroughly as instructed and you will not get layers. I will make this again with one change - I will mix the graham crackers and butter and press it to the sides of the pan beforehand like most cheesecake recipes, rather than pouring the butter in and rolling the crumbs around. This did not provide a thick enough crust, although it did not stick to the pan. Overnight in the refrigerator is adequate for cooling. Also, I used a 9" springform pan, which worked perfectly. I fear a 8" would be too small to hold the batter. I wrapped the bottom of the pan in tinfoil to prevent water from entering the pan and baked in a 1" waterbath. I almost baked without a waterbath since it seems like too much work, but it really turned out perfect baking at 300 for 90 minutes exactly.

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20 users found this review helpful

Chocolate Chocolate Chip Nut Muffins

Reviewed: Oct. 12, 2008

Tasted good. Major problem is that the chocolate chips sink to the bottom and if you do not use paper liners, you lose the chips as they stick to the cup when you take the muffins out. These made 18 full cupcakes (not 12). Mine were done at 18 minutes (vs. 20-25 as indicated). Others have said these were dry and this is likely due to overbaking. The sugar on top can barely be tasted - feel free to skip that step. Tasted ok, but I won't make again due to the chocolate chip issue.

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Cheeseburger Pepper Cups

Reviewed: Jun. 9, 2008

I made these yesterday and they turned out very good. I used yellow and red peppers. The flavor was just right. I've switched to using brown rice vs. white since it's so much better for you - you can't really tell a difference in this dish. I will make these again.

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Movie Star Popcorn

Reviewed: May 16, 2008

I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and wait until they pop and then throw in the remainder. Because the oil is at the popping temperature, there is little need to shake it - just a couple times and within a minute or two your popcorn is ready. I also keep flavored salts on hand - like cheddar cheese, to shake on top once it's done. Cheap and way better than the micro. If you find your popcorn doesn't pop well, try this: add a tablespoon or two of water to your container of popcorn, shake it up and let it absorb for a day or two. The moisture in the kernels is what makes it pop. Edit: I have to make a revision. Although Canola oil generally is healthier, high heati creates trans fats which are BAD for you. Peanut oil is a better choice because it has a higher smoke point. (Coconut oil, while having a high smoke point, is high in saturated fats and one of the unhealthiest.)

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205 users found this review helpful