KIMBACUB Recipe Reviews (Pg. 2) - Allrecipes.com (1639611)

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Coconut Cream Cake I

Reviewed: Jun. 8, 2007
Wow, is this cake simply amazing!! I am a big baker and send alot of my baked goods with my husband to work. He told me that his co workers said that this cake trumped everything else I ever sent in!!!!!! I also used all the liquid and did not think the cake was too mushy; quite the opposite........it is moist and delicately coconut flavored. I poured the milk/coconut mixture on the cake when it was warm and I let it sit on my counter until all the liquid was absorbed before I refrigerated. I did change the topping though; I used the Cool Whip frosting recipe that is on this website. Just fantastic!!!!!!! I highy recommend you try this cake.
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9 users found this review helpful

Unbelievable Chicken

Reviewed: May 31, 2007
My husband is a big fan of boneless chicken breasts because he is always dieting and trying to eat healthy. I alwasy dread eating boneless chicken breasts because they are so boring and dry. I made this recipe exactly as written and I can see why it is so highly rated. It was fantastic!!!! I kept joking with my husband and son that we were having "Unbelievable chicken" for dinner. MY husband took one bite and said "It's unbelievable" Try this one; you will not be disappointed.
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3 users found this review helpful

Baby Back Ribs

Reviewed: May 31, 2007
I made these on a Friday night and again on Sunday night because they were so good. We have an inground pool and our house is party central in the summer so I'm always looking for great grilling recipes. Our guests were freaking out over how great these ribs were. I had numerous people say they were the best ribs they ever had. I was previously making my baby back ribs with the Prize winning ribs recipe from this website but there is NO comparison. These ribs fall right off the bone. They are tender and absolutely delicious. I baked them in the oven in the aluminum foil tents (I used Sweet Baby Rays honey bbq sauce) and then grilled them on high for 2-3 minutes a side so they had nice charcoal grill marks on them. These also taste GREAT with the Blackberry BBQ sauce from this website. Thank you so much for this recipe. This is the ONLY way I will ever make ribs on the grill this summer or ever again!!!
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30 users found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 25, 2007
Delicious and very easy! I had never made my own cinnamon rolls before and I can't believe how simple and quick it is to do. I did not use a bread machine but instead listened to reviewers who said you could do it without. I have made these three times. One of the great things about this recipe is the fact that I always have these ingredients on hand. I definitely think that 2½ tablespoons of cinnamon is too much; they tasted overwhelming spicy/burned cinnamon tasting. I prefer them with a ONE heaping tablespoon (but that is strictly my personal opinion) After cutting the rolls and placing them in your pan, make sure you let them rise for 30 minutes prior to baking. The first two times I made them I forgot this step. The last time I included this step and the resulting rolls were light/melt in your mouth delicious. I also make them with a butter/confectioners sugar/milk/vanilla glaze and not the heavy cream cheese icing. These rolls are too good to cover up with thick cream cheese. A+ recipe! Thank you.
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8 users found this review helpful

The Best Meatballs

Reviewed: Feb. 7, 2007
Really fantastic! This recipe is very similar to my Italian neighbor who owned an Italian restaurant. They are delicious and I always use tri-color meat~~~beef/pork/veal. It makes a much tastier and tender meatball than just beef alone.
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7 users found this review helpful

Chocolate Crinkles III

Reviewed: Dec. 18, 2006
FANTASTIC!! Super easy to make and just delicious. I agree with the other reviewer who said they have a slight crispy crunch on the outside but are soft like a brownie on the inside. The are nice and chocolately/fudgy tasting and the sweet confectioners sugar on the outside is such a nice balance. These are definitely going on my cookie trays!!
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7 users found this review helpful

Pignoli Cookies II

Reviewed: Dec. 16, 2006
Even though this Pignoli cookie recipe has fewer reviews, it is the better one (and I made both). If you are using 8 oz. of almond paste (I used solo that comes in the can), you can only use two eggs whites. If you use too many egg whites your cookies will be a completely flattened. The only change I made to the recipe was to use 2/3 cup of sugar and not 1 cup because they were just too sweet. Other than that, this recipe is perfect! You will have beautiful pignoli cookies that taste like they came from an Italian bakery (this coming from a Jersey girl who had eaten alot of good Italian bakery cookies!) You can't go wrong with this recipe.
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190 users found this review helpful

Cinnamon Sugar Biscotti

Reviewed: Dec. 16, 2006
I had really high hopes for this recipe, and while it was good, it wasn't great. Another reviewer commented that it was kind of "blah" and I would have to agree. I tried this recipe to see if I would include it on my Christmas cookie trays and I have to say that it didn't make the cut. Sorry.
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0 users found this review helpful

Chicken Pot Pie II

Reviewed: Oct. 23, 2005
This is one of the best recipes I have ever made from this website and probably the best chicken pot pie I have ever eaten in my life! I liked the fact that it DIDN'T use Campbell's cream of chicken soup. The ease of preparation and the flavor of this pot pie was just so delicious. Thanks so much for this wonderful recipe; I will be making it again this week!!
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4 users found this review helpful

Heart Attack Eggs

Reviewed: Oct. 11, 2005
My Polish grandmother used to make this all the time and when I make it for my son I call it "Polish Bacon & Eggs." I usually drain the bacon grease to leave approx. 1 tablespooon in the pan and then scramble the eggs in that. Anything made with bacon drippings is always yummy! As long as you don't eat this every day for breakfast; moderation is the key!
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1 user found this review helpful

Cranberry Sauce Chicken II

Reviewed: Oct. 6, 2005
This was good, not spectacular. Very easy which I appreciated, but a little weird tasting. My husband always takes leftovers to work but wanted nothing to do with this. I suggest you try this when chicken is on sale, I only paid $1.99/pound for chicken breasts, so I wasn't too upset that this wasn't as fab as I hoped. Thanks anyway.
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1 user found this review helpful

New Orleans Barbequed Shrimp

Reviewed: Aug. 13, 2005
First off, I hate anythiing marinated in Italian dresssing so I was skeptical of this recipe but decided to give it a try based on the great reviews. I had to alter it because I grilled the shrimp. Instead of ½ cup of butter I used ¼ cup of olive oil. I used 2 cloves fresh garlic, ½ fresh squeezed lemon and 2 tsp Old Bay. It was simply amazing. My neighbor who came to our barbeque also brought shrimp and I ended up feeling bad because everyone was raving and devouring my shrimp! Yes, they are that unbelievably good! I can't wait to make this recipe as written with the butter baked in the oven. I just wanted to let people know that it is delicious grilled too! Also, I peeled my shrimp and the flavor permeated the shrimp and was wonderful.
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27 users found this review helpful

Tomato and Basil Quiche

Reviewed: Aug. 3, 2005
This is probably the best recipe I have ever made from Allrecipes. If I could give it 10 stars I would. I had a friend coming over for lunch today and wanted to make something light and wanted to use my Jersey tomatoes. This was unbelievably delicious! I did use fresh basil from my garden and I used swiss cheese instead of Monterey Jack because that is what I had on hand. As another reviewer suggested...maybe cooking the tomatoes slightly in olive oil before adding to the quiche makes this superb...I don't know what the secret was. All I know is that this tastes like something you would eat for brunch at an upscale restaurant. Thank you for this wonderful recipe Karen. I can't wait to make another one with my fresh garden tomatoes and freeze it and eat in in the middle of winter!
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1 user found this review helpful

Scott Ure's Clams And Garlic

Reviewed: Jul. 31, 2005
I halved this recipe for myself and my six year old son (my husband will not eat clams) and we had it as an appetizer before dinner. It was out of this world delicious! My son and I LOVED the broth sauce; we dipped buttered bread in it and ate to our hearts content. You will not be disappointed with this fantastic recipe. I am even thinking of trying the broth will fish in foil on the grill. Thanks Scott!
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0 users found this review helpful

Easy Tilapia with Wine and Tomatoes

Reviewed: Jul. 31, 2005
I had really high hopes for this recipe because I love fish + tomatoes. I used fresh garden tomatoes and fresh basil I had grown. Regretably, it was very bland. I thought the combo on butter, white wine, garlic would be delish. It was very quick and easy. I will keep searching for a good fish/tomato recipe.
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0 users found this review helpful

Banana Cake V

Reviewed: Jul. 12, 2005
This cake is WOW!!!! I am so picky about cakes regarding whether they are moist and flavorful. This cake/recipe is really superb. I am so glad I went with this recipe of the many banana cake recipes on this site. The reason I did was that I did not want to buy a whole container of buttermilk that the other more highly rated recipe had. This banana cake called for sour cream and cake flour and I had both at home. I do find that cakes that call for cake flour are more tender and moist and this one holds true. Like other reviewers suggested...I used 3 bananas which measured 1½ cups of mashed banana. I followed the recipe exactly. This is the most delicious cake I have made in a long, long time. My six year old son asked if he can have this cake for his birthday cake next year.
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63 users found this review helpful

Blueberry Cream Cheese Pound Cake I

Reviewed: Jul. 9, 2005
I'm giving it 4 stars instead of 3 stars because of the rave reviews I received when I brought it to work. I thought the cake itself was tasty and a very smooth texture. It is not heavy and dense as a pound cake. I saw several reviewers state that this does not taste like a pound cake and that is true. I just didn't like the brown outside this formed from baking in the bundt pan. I really felt that this needed some type of a glaze. It looked like a naked cake! I would love to try making it again in a square pan with a crumb topping. I really like the taste of the inner cake; just not the outer portion that came in contact with the Bundt pan.
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0 users found this review helpful

Classic Spanish Sangria

Reviewed: Jul. 7, 2005
I thought this was fabulous!! I made a double batch for a barbeque this weekend and there wasn't a drop left. This was one recipe where I did not totally agree with the suggestions of the reviewers. I purchased Blackberry Merlot for this recipe and found that it was just too sweet. I actually had to open a bottle of plain Merlot that I had in my wine rack and add it to the pitcher to cut the sweetness. Next time I will follow the recipe exactly. Oh, and I did use the Spiced Rum as suggested. Thank you for a great summertime drink!
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Photo by KIMBACUB

Blackberry BBQ Sauce

Reviewed: Jul. 2, 2005
I was really nervous about making this recipe because my husband is not a big fan of sweet stuff. Well, I'm happy to say we both LOVED this! I followed the recipe exactly except that I only added 1 cup of ketchup as per other reviewers suggestions and than I added a 1/4 cup of Bull's Eye bbq sauce because I was worried it would taste to "ketchup tasting" as other reviewers said. The intersting thing about this recipe is that is tastes awesome and you would never be able to tell what it is that tastes so interesting. I had my husband brush this on chicken wings that we grilled and they reminded me of the wonderful taste of duck when they serve it with a fruit glaze/sauce. I used seedless blackberry preserves. We are having a bbq on JLu 4th and are planning on serving this! I can't wait to see peoples reactions when they ask what is in it. Thank you for a delicious recipe! Try it...you will not be disappointed. It is NOT too sweet......just YUMMY!
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37 users found this review helpful

Best Lemonade Ever

Reviewed: Jun. 28, 2005
Wonderful 5 star recipe! This tastes exactly like the great fresh squeezed lemonade they make at fairs or that we love to buy on the boardwalk at the Jersey Shore. I took the advice of other reviewers and filled my pitcher with ice with quick chilling because I didn't have the time to let it chill in the frig. I also used 7 lemons for the 1½ cups of juice. This was so good. I've made it at least three times and my 6 year old son and all his friends love it! Thanks so much for this Yummy summertime drink!
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2 users found this review helpful

Displaying results 21-40 (of 79) reviews
 
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