kimberlya7 Recipe Reviews (Pg. 3) - Allrecipes.com (1610825)

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Toffee Chunk Cheesecake

Reviewed: Feb. 6, 2006
My husband said it was the best cheesecake I've made. I used half the choc/caramel on the crust and half on the top like others have suggested and used half light cream cheese and half regular. I had to cook it longer (until it didn't jiggle in the middle). The texture of the cheesecake was great - creamy, not dense, but not too soft. I may be trying topping variations because the cheesecake turned out so well.
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 17, 2006
I just used this frosting for a red velvet cake and I'm disappointed in the result. I knew two boxes of cream cheese sounded like a lot of cream cheese and it was just too much. It tastes like slightly sweetened cream cheese. Maybe good for frosting other things, but not a cake. The other "cream cheese frosting II" on this site calls for half the cream cheese and twice the vanilla and powdered sugar as this recipe (butter the same). I should've used that one or something in between.
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5 users found this review helpful

Chicken and Wild Rice Casserole

Reviewed: Jan. 12, 2006
This recipe is good, but not great. I was hoping for something more from this recipe, given I like the ingredients. I've had something similar to this recipe that I liked better. I agree with a previous review that said too much work for the result.
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2 users found this review helpful

A-Maize-ing Corn Chowder

Reviewed: Dec. 29, 2005
I wanted to like this due to the positive reviews, but was disappointed. Two cans of creamed corn makes this too sweet - my husband asked if I had added sugar. Aside from the sweetness - it was just too plain. Next time I'll try the "Corn Chowder - Fast and Great" on this site that uses a chicken broth base.
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4 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Dec. 8, 2005
When I make this again I will leave out the hominy, add some jalapenos (I added some crushed red pepper) and possibly add more water again. This is a very chunky soup. Great flavor - great soup.
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1 user found this review helpful

Easy White Chili

Reviewed: Dec. 7, 2005
I recommend using 2 cans of white corn and 2 cans of beans. I will also reduce the amount of chicken next time. Very tasty, everyone loved it.
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3 users found this review helpful

Penne a la Vodka II

Reviewed: Oct. 27, 2005
I made this for dinner last night - my husband called it "restaurant quality". With the alterations I made, it was closer to another 5-star recipe on this site, "Penne with Spicy Vodka Tomato Cream Sauce", with no meat. I recommend using red pepper flakes, 3/4t. salt, crushed or diced tomatoes (vs. whole) and less cream. I added sliced, fresh mushrooms halfway through - oh yum! Adding the red pepper with some salt will eliminate the blandness that other reviewers mentioned. I will make this again with those changes.
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156 users found this review helpful

Mimi's Curried Hawaiian Chicken Salad

Reviewed: Oct. 24, 2005
I really wanted to like this, because I like curry and chicken together, but it was just average and a little bland. It was missing something - salt or some additional spice. I didn't include the celery or pineapple because I don't like them in salads.
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8 users found this review helpful

Almond Maple Granola

Reviewed: Sep. 27, 2005
My only criticism is I couldn't get it to clump at all. Perhaps because I used apple butter instead of oil. I added some dark corn syrup but that didn't help much. Next time I will bake in a thin layer - I only had a cake pan, but it was too thick and took longer to bake. Great recipe.
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3 users found this review helpful

Kerri's Holiday Punch

Reviewed: Aug. 29, 2005
We made this for a party last weekend along with a sangria recipe from this site. Kerri's punch was the winner.
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2 users found this review helpful

Mini Cheesecakes I

Reviewed: Aug. 29, 2005
I made these for a party - they were very good. I couldn't find mini muffins liners, so I sprayed the tins with canola oil and ran a knife around the outside to loosen them after they cooled. I think they would keep better with the liners. These made 46 mini cheesecakes for me.
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0 users found this review helpful

Thai Chicken Pizza

Reviewed: Aug. 9, 2005
I used the suggestions of others and cut the peanut butter in half and cooked the chicken with soy sauce and lime, added mushrooms to the pizza. I used thai peanut sauce that was "mildly spicy" - it was very good! You definitely need the bean sprouts and carrots on top. I will be making this again.
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30 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 8, 2005
Excellent. This is the second year I've made these with fresh blueberries. I made half the topping this time for the 12 muffins, which I liked better. This would probably make between 8 and 16 muffins depending on how full you like them. I ate three right out of the oven!
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0 users found this review helpful

Deep Dish Brownies

Reviewed: Jun. 17, 2005
Like everyone else says, this is a keeper! At 47% calories from fat, it had better be. You can't eat just one. I baked mine for 40 minutes and they were still moist all of the way to the edges. At 30 minutes, still jiggly in the middle. If you don't use a 8-inch square, it's possible you don't need to bake them that long.
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1 user found this review helpful

Mexican Rice III

Reviewed: May 5, 2005
Good flavor. Better than other mexican rice recipes I've tried and my guests all liked it. I used regular chicken broth and bullion and it does NOT need more salt as a previous reviewer suggested. I used instant rice and no veggies except the jalapeno and cilantro. This recipe was barely enough for 6 people
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0 users found this review helpful

New York Style Pizza

Reviewed: Mar. 9, 2005
Good pizza. I accidentally used cayenne pepper instead of flakes and it was a little spicy, but not bad. I used 1/3 cup wheat flour - could have used more, it wasn't noticeable. 3 of us ate all but one slice.
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3 users found this review helpful

Stuffed Green Peppers II

Reviewed: Feb. 7, 2005
Too much meat - 1/4 lb per pepper. I had to cook mine a lot longer to get the peppers past crunchy.
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0 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Jan. 6, 2005
This recipe is a favorite I've had for years and is a permanent part of my collection - my sister and I make them at least once a year. We use regular sized chocolate chips. The filling is the best part and I wouldn't reduce the amount as a prior review suggested. I bake 20-25 min. and have a note on my recipe that they are better undercooked than overcooked. We like them both right out of the oven while the chips are still gooey and the next day when the chips have hardened. It only makes 18 for me. This recipe is exactly the same as "Grandma Gudgel's Black Bottom Cupcakes" and "Black Bottom Cupcakes II".
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3 users found this review helpful

Authentic Enchiladas Verdes

Reviewed: Jan. 6, 2005
This was good enough to make again. Mine turned out too salty - I think the broth is salty enough on it's own. Next time I make them, I'll roll them up and bake like the enchiladas I'm used to and add cottage cheese with the sauce over the top. The sauce is a little hotter than medium.
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1 user found this review helpful

Displaying results 41-60 (of 76) reviews
 
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