BABSKITCHEN Recipe Reviews (Pg. 4) - Allrecipes.com (1651308)

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Bubba's Jambalaya

Reviewed: Feb. 22, 2008
Really good but it came out so thick. I'm told this is how jambalaya is supposed to be. Don't make the mistake I did - I attempted to make it in the slow cooker to save time later in the day. The rice did not want to soften so I ended up putting it on the stove top. I had to stir it A LOT because it kept sticking to the bottom of the pan. I then put it back in the slow cooker on low to keep warm. It tasted fine but the rice turned out a bit gummy. Next time, I'll stick right to the recipe. I would maybe cut back on the rice just a little.
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2 users found this review helpful

Easy Beer Bread Mix

Reviewed: Feb. 22, 2008
This was so good and couldn't be any easier to make! I took others' recommendations of leaving out the onion powder and Italian seasoning. I can't say how it would taste with it but it tasted just great without it. Only problem I had was the top was very crumbly and wanted to tear upon cutting. Not sure what to do about that.
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0 users found this review helpful

Spinach and Potato Frittata

Reviewed: Feb. 16, 2008
This was really good and easy to make. I used 1-1/2 regular sized red potatoes. I needed about 12 mins. to cook the egg and they were still a tad runny on top. I think next time I would take a previous reviewer's suggestion and broil the dish for a min. or two to finish off the top. I served with a dab of sour cream. Fresh cut tomatoes on top would be great, too. Thanks!
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Slow Cooker Veggie-Beef Soup with Okra

Reviewed: Feb. 15, 2008
I loved this soup and it was so easy to make. I was surprised that only one other person mentioned adding liquid to this soup. I even left the juice in the two cans of tomatoes and still found this extremely dry. I took another reviewer's recommendation of adding a can of beef broth (low salt) and it was perfect. I purchased a bag of frozen "soup vegetables" that already had the okra and potatoes in it. Made it that much faster to make. I can't wait to have some tomorrow since soup usually tastes better the second day. Thanks for sharing!
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144 users found this review helpful

London Broil

Reviewed: Feb. 14, 2008
Really tasty and very easy to make. I only had a few hours to marinate so the meat (london broil) wasn't as tender as I would have liked. I would try to marinate overnight next time.
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7 users found this review helpful

Hamburger Hash Browns

Reviewed: Feb. 7, 2008
This was pretty good and easy to make. I cut the vegetables back to about 8 oz. and also cut back on the french fried onions, just a personal preference. I used Trader Joe's french fried onions. They taste a little better than the other brand (French's?) This will easily feed 4 - 6 people, unless they are very big eaters.
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1 user found this review helpful

Half and Halfs

Reviewed: Feb. 7, 2008
Pretty good. A little time consuming to make but not too bad. Something seemed to be lacking in the dough - maybe it needed that extra 1/4 cup of sugar? Maybe it's because I mixed all the dough at one time. Then I added 1 cup of coarsely chopped macadamias (1/2 cup probably would have been better). Then I divided the dough, added the cocoa to one half, and added 3/4 cup white chocolate chips to the chocolate half and 3/4 cup semi-sweet chocolate chips to the other half. I used a mini ice cream scoop for both halves and pushed the seems together. I needed to bake at 350º for about 14 mins. and got almost 4 dozen cookies. I plan to make again next week for a fund raiser I need to bake for.
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1 user found this review helpful

Country Chicken Casserole

Reviewed: Feb. 5, 2008
Easy to prepare but just o.k. in the flavor dept. It seemed to have an overly processed flavor to it, and that was with using real Cheddar cheese instead of the American cheese. Overall, it seemed to be lacking something.
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Oven Omelet

Reviewed: Feb. 5, 2008
This recipe is really good. I have the exact same one except mine calls for hash brown patties to be placed on the bottom. Sometimes I add some cut up jalapeños to give it a little kick.
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0 users found this review helpful

Cranberry Meatballs

Reviewed: Jan. 28, 2008
Very good and very easy. I can't say how the meatballs actually taste as I cheated and bought prepared frozen ones to save time. But the sauce is very good. Thanks for sharing!
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6 users found this review helpful

World's Best Lasagna

Reviewed: Jan. 28, 2008
Fantastic! The only change I made was substituting cottage cheese for the ricotta. Just a personal preference. Also, to save a little time, I made up the sauce the evening before, then just had to cook the noodles, assemble and bake the next evening. It also gave all the sauce ingredients a chance to blend. This is a keeper! Thanks for sharing.
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1 user found this review helpful

Potato Leek Soup III

Reviewed: Jan. 24, 2008
This was delicious and so easy to make. I didn't have any heavy cream and just used low-fat half-n-half, which tasted fine. I think next time I will use other reviewers' recommendations of cutting the butter back by 1/2. It did seem to have more than it really needed.
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0 users found this review helpful

Restaurant Style Chicken Nachos

Reviewed: Jan. 17, 2008
These were very good and easy to make. I used pepper jack cheese and added a few chopped jalapeño slices to add some kick. Also added some black olives and sour cream. I took others' recommendations of baking the chips first but they still got soggy. I think next time I would just bake up the dish first, then put the chips on a plate and serve over top.
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3 users found this review helpful

Quick and Super Easy Chicken and Dumplings

Reviewed: Jan. 12, 2008
This was just too easy and so good! I made it exactly as written except I added a little frozen mixed vegetables. Also, the dough was really sticky and hard to work with. I think next time I would add just a little less milk. Otherwise, really good and really easy. My husband and I ate nearly the whole dish ourselves!
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157 users found this review helpful
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Ornament Dough

Reviewed: Jan. 11, 2008
My college-aged daughter and I had so much fun making these ornaments. The dough is really nice to work with. I'm not sure where the submitter got 12 as the number of ornaments - we made a variety of sizes, from about 1" all the way up to 6" and got exactly 40 ornaments. We needed more than 30 mins. for them to dry in the oven, more like an hour. We painted with acrylic paints. The painting took all day. I purchased a "feather tree" and displayed them on there. We plan to make them again next year and give them away as gifts.
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5 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jan. 10, 2008
This was so tasty and couldn't be easier to make. I didn't measure the cajun seasoning, it sounded like too much, so I just sprinkled it on. The dill sauce made a lot so I would cut it in half, or save it for another dish. I think it would be excellent on beef, like maybe a tenderloin or something similar. My picky son loved this dish so anything I can get him to eat is definitely a keeper!
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Holiday Ribbon Gelatin

Reviewed: Dec. 31, 2007
This is a really easy recipe to make and a nice alternative to serve with all the other heavy holiday items that are usually around. I made this for two different family gatherings. First time, in my haste I forgot to add the pineapple in the middle layer so I just carefully spread it on top before putting the cherry layer on and didn't make much difference except showing through a little. Also, unless you have a pan with high sides, I learned it's a good idea to pour the last layer in with the pan in place in the refrigerator. Even with being very careful, I still managed to spill some of the cherry layer, on the floor and on myself. A nice staining red color! Next time, I had the pan already in the fridge and I just poured it in with one of my large glass measuring cups with a spout. This dish could easily be adapted for other holidays using different color gelatins.
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11 users found this review helpful

Eggs Benedict

Reviewed: Dec. 12, 2007
I have never attempted to make eggs benedict before and was pretty happy with the final result. I took a previous reviewer's recommendation of making the hollandaise sauce in the blender and it was so quick and easy. Just make sure the butter is very hot. Mine wasn't and made for a room-temp. sauce which cooled quickly. That is my only complaint with the recipe. It is necessary to make things quickly to keep everything warm and then serve it warm. It cooled off quickly. Not the fault of this recipe. Next time, I would make the sauce hotter.
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2 users found this review helpful

Scallops Mascarpone

Reviewed: Dec. 6, 2007
My husband and I really liked this recipe. What an interesting way to use mascarpone. I made the recipe exactly as written except found that 16 oz. of pasta seemed like way too much. I probably only put about 10 oz. in and we felt that was just right. Thanks for a great recipe!
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10 users found this review helpful

Pizzelles II

Reviewed: Dec. 6, 2007
I got this exact recipe from my sister-in-law a number of years ago and it's a must have each Christmas. I suppose it depends on the iron but I think 90 seconds is way too long. I generally don't need over 30 - 45 seconds with mine. For a change of pace, you can substitute vanilla for the anise, or even some lemon extract. I find that with the lemon extract, I need more than the 2 Tbsp., about 3 Tbsp. actually.
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1 user found this review helpful

Displaying results 61-80 (of 534) reviews
 
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