kimberlya7 Recipe Reviews (Pg. 1) - Allrecipes.com (1610825)

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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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213 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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148 users found this review helpful

Easy Lasagna II

Reviewed: Jan. 22, 2003
The easiest and best tasting lasagna I've made, including authentic Italian recipes that take twice as long. This takes 30 minutes to prepare, only because I add mushrooms and onions to the meat. I scale it down for a 9X9 pan. The amount of cottage cheese is too much - I used 12 oz. for a 9X9. I still used 2 eggs, 8 oz (2 cups) of mozzarella and used lasagna sheets. The sheets are slightly thinner than regular lasagna noodles and fit perfectly in a 9X9. Allow a full hour for baking. Although it looked soupy when I took it out of the oven, after 10 minutes it was fine. I used regular (not no bake)lasagna noodles and Ragu.
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128 users found this review helpful

Pasta Con Broccoli

Reviewed: Jul. 26, 2002
I just attended a cooking class taught by the owner of a local Italian restaurant who made this exact same dish - excellent! I used more tomato sauce and more parmesan to thicken the sauce like the chef did. (Add parmesan gradually to prevent clumping). He also used tubular pasta. I would like to find a way to make this lower in fat. Update: After making this several times, here are the changes I recommend: 1) double the recipe 2) add an entire small can of tomato sauce 3) add sliced red peppers - gives it a "restaurant style" appearance. 4) use penne pasta (tubes) 5) to make lower in fat, use half-and-half w/ a little cornstarch.
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91 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

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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28 users found this review helpful

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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11 users found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Dec. 30, 2002
I used fat free sour cream and medium enchilada sauce. I added onions to the meat and black olives. Next time I would add some mexican seasoning or salt to add flavor to the meat.
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11 users 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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9 users found this review helpful

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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8 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

Easy Morning Glory Muffins

Reviewed: Feb. 27, 2002
If you like carrot cake, you'll like these. It makes more like 18 regular sized muffins. I will try substituting apple sauce or pineapple for some of the oil the next time I make these.
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6 users found this review helpful

Special Buttercream Frosting

Reviewed: Jul. 13, 2012
I am a big baker and this was my go to frosting for years. Until I learned about the extreme health hazards of trans fats (~ shortening). This is about the worst thing you can eat healthwise (10x worse than animal fat). I've thrown all of it all of my house and you'll notice that the best bakeries all use butter, not shortening, frosting. Plus butter based frostings taste better. I shutter that so many people are still baking with it and eating it. If you don't believe me, then look at NYC and California who have banned this from restaurants. This is what fast food restaurants use and manufacturers use to extend the shelf life of food.
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5 users found this review helpful

Jumbo Fluffy Walnut Apple Muffins

Reviewed: Mar. 5, 2003
Almost more like cake. This made 2 dozen regular sized muffins.
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5 users found this review helpful

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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4 users found this review helpful

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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4 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

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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3 users found this review helpful

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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3 users found this review helpful

Displaying results 1-20 (of 71) reviews
 
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