kimberlya7 Recipe Reviews (Pg. 2) - Allrecipes.com (1610825)

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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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3 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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29 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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1 user found this review helpful

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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216 users found this review helpful

Quick and Easy Brownies

Reviewed: Feb. 8, 2008
When I read "cakelike" brownies, I thought I wouldn't like them. But, oh yes, they are so good! They are less dense, but still rich. I made a half recipe in a 9 X 9, used pecans instead of walnuts - and stuck some peanut butter chips and butterscotch chips in one side. Tried some powdered frosting on some, too. I was surprised at how moist they stayed overnight, too. I'm made them earlier this week and I'm making another 1/2 batch again tonight. These take about 10 minutes to throw together - put the butter in the microwave on defrost for a couple minutes while you gather the rest of the ingredients. I will never buy another box again - they have trans fats (partially hydrogenated oils and/or shortening) in them. These are still fattening, but not as bad as box mixes. YUM!!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 28, 2007
I knew after tasting these - this recipe is going into my permanent cookie file. I put them into the fridge for 10-15 minutes before baking. Baked perfectly for me at 13 minutes. Be careful not to let them brown too much. I used strawberry jam rather than raspberry. Good without frosting, but better with it! My guests loved them, too. They look and taste great!
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1 user found this review helpful

Paul's Pumpkin Bars

Reviewed: Nov. 23, 2007
Just ok. Made according to directions, only in a cake pan. Cake (bars) was too moist and not enough frosting. As others have suggested, make more frosting or use another frosting recipe and cut an egg out.
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Vegetarian Korma

Reviewed: Nov. 14, 2007
I took the prior suggestions and used coconut milk instead of cream. I also added yogurt, like other Korma recipes do. I wish I would've used the cream. Coconut milk definitely makes a lighter version. I also added turmeric, coriander and red pepper as the other Korma recipe on this site uses. Couldn't find garam masala. Next time, I would use 1/2 and 1/2 and add more red pepper. Definitely use just one potato instead of two.
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Orzo with Mushrooms and Walnuts

Reviewed: Oct. 3, 2007
I forgot to add the walnuts. This was still really good. It would make a nice side for a dinner party. I thought it would be too salty with the chicken broth, but it wasn't. I think the walnuts would be good and make it even more gourmet, had I remembered them.
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Tex-Mex Tilapia

Reviewed: Oct. 3, 2007
This was good - similar to Tilapia Portugaise. Easy. A little soupy, I think I used too much olive oil and lime juice.
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1 user found this review helpful

Oat Soup

Reviewed: Sep. 20, 2007
This was just ok. I made as directed. It is a tomato soup - you can't taste the oat flavor. Not sure what's missing - maybe more salt and/or lime juice, since the rest is much like salsa ingredients. I won't make this again.
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1 user found this review helpful

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Reviewed: Aug. 8, 2007
This was really good. I made it with mashed potatoes on the side. I am not good at wrapping chicken breasts around a filling (how do you get it not to leak) or getting breading to work right. It didn't look like the picture, but it tasted good.
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Hot Fudge Frosting

Reviewed: Jun. 6, 2007
I made this in search for a fudge cake frosting my mom and grandma used to make. I would not recommend this for a cake frosting - it was too gooey and stuck to everything. I found the frosting I wanted in an old Betty Crocker cookbook - similar except only 1 tbls. corn syrup and unlike this, it hardens to a fudge-like finish. This recipe might be more suited as an ice cream topping.
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Apr. 11, 2007
I used 1 lb turkey, sauteed spinach, bread crumbs, and egg and a package of goat cheese crumbles. Then I grilled them on the George Foreman grill (which worked really well, I was afraid they would fall apart). These were good, just not great.
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0 users found this review helpful

Peanut Blossoms II

Reviewed: Jan. 7, 2007
I made these for Christmas baskets this year. They were a hit. A really good cookie that stays pretty soft. I ate plenty of them myself.
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jan. 3, 2007
Oh yeah, this is good and very easy! I thought it didn't sound like enough flour, but it was. I made a half recipe which made 3 small Ramekins, similar to another reviewer who made 6 with a full recipe. Great with a side of Vanilla Bean ice cream and strawberries! I will definitely make this again for guests (and for me).
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Grandmother Stougaard's Caramel Pecan Sweet Rolls

Reviewed: Jun. 5, 2006
This was pretty good. I made the recipe as written. The topping soaked into the rolls, so next time I would leave out the water. The recipe makes a pan of 12 small rolls in a 9X9 as written. You could easily double the size of the rolls and recipe to make bigger rolls.
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Fudge Truffle Cheesecake

Reviewed: Mar. 24, 2006
This was a good, basic chocolate cheesecake. I prefer a creamier texture, rather than the traditional firm texture like this is. I was looking for something more, something *wow* to serve at a party, but this won't be it.
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3 users found this review helpful

Displaying results 21-40 (of 76) reviews
 
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