BABSKITCHEN Recipe Reviews (Pg. 7) - Allrecipes.com (1651308)

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Louisiana Sweet Potato Pancakes

Reviewed: Nov. 3, 2006
What did I do wrong? I really liked the taste of these but they were very doughy and not light and fluffy. I used canned sweet potatoes that I mashed and weighed out - perhaps I used too much? Any suggestions would be greatly appreciated, I'd like to make these again.
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Broccoli Cheese Soup

Reviewed: Oct. 18, 2006
This recipe was really easy to make and tasty. I followed other recommendations and first off, cut the recipe in half. As a twist, and because I only had 1/2 the broccoli I needed, I also used frozen asparagus. I mixed them with some chicken broth, placed in the food processor and then on pulse, got the veggies into much smaller pieces. I also cut the amount of broth by half and made up the difference with half-n-half, and substituted all of the milk with half-n-half. When it was all said and done, the soup had too creamy of a taste so next time, I will keep the broth amount the same and just substitute the milk with the half-n-half. I used half processed cheese and half cheddar to reduce the sodium. Because of the overly creamy taste, I had to add a little more cheese. Because of all the cream, the soup was too light in color so I added a drop or two of red food coloring and it gave it that nice cheddar cheese yellow orange it was lacking. I purchased bread bowls from Panera and served the soup in there. Very filling!
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Taco in a Bag

Reviewed: Oct. 13, 2006
What a fun way for the kids (and adults) to eat tacos! I didn't bother crushing the tacos or slitting the package, just cut open the top and put in the usual taco ingredients that I like and ate with a fork. No mess whatsoever. I used a single serving size bag of Fritos but any type of corn chip would work.
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1 user found this review helpful

White Chili IV

Reviewed: Oct. 12, 2006
We loved this recipe. I had to make a few alterations when I didn't have exactly everything needed. I used 1 can no-salt mushrooms, drained. I cooked the chicken on my Foreman grill, but sautéed the rest of the vegetables. I didn't have green chilies so I used 2-4 oz. cans, somewhat drained, and I didn't have any red pepper. I used A LOT more broth, besides the 2-14 oz. cans, I used 1 large can. I cooked everything in the slow cooker all day and then served each bowl with some shredded cheese and a small dollop of sour cream. Also served with cornbread. Oh yeah, I also added some extra cumin to the recipe to make up for all the broth I had added.
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14 users found this review helpful

Pesto Scrambled Eggs

Reviewed: Oct. 4, 2006
This was good but I found the flavors really overwhelming and didn't care for the texture. I made it again with a few alterations. I added a dash of milk and just a sprinkling of cheese and a dab of pesto, a little pepper and no salt. To me, it tasted so much better and I really enjoyed it. I also used a quick spray of oil instead of a whole Tbsp.
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1 user found this review helpful

Chocolate Earthquake Cake II

Reviewed: Sep. 30, 2006
Yikes!! Is this one ever rich. Even the kids thought it was too sweet. I would give it 5 stars, however, on ease of making.
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1 user found this review helpful

Chicken Katsu

Reviewed: Sep. 27, 2006
This was really good and so easy to make. I have never used panko bread crumbs before and didn't think they tasted too much different, just a tad sweeter. The coating was definitely crunchier than usual. The only drawback was while frying, the house had a fishy smell! Will make again!
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1 user found this review helpful

Cheesy Tuna Noodle Casserole

Reviewed: Sep. 26, 2006
I took others' advice and doubled up on the soup and the tuna. I didn't have 2 cans of cheddar cheese soup, so I used 1 can c.c. soup and one can cream of chicken. After I did that, this recipe isn't too far off from my own recipe, wherein I use 1 can cr. of mushroom and 1 can cr. of celery. My husband liked the recipe pretty well, I found it to still be a bit dry for my liking. Think I'll stick with my original recipe.
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1 user found this review helpful

Creamy Peach Pie

Reviewed: Sep. 23, 2006
This was really good and easy to make. It's a bit on the rich side with so much cream. I did not have a problem as some did with the pie turning out soupy. I allowed it to brown somewhat during baking and refrigerated overnight, so perhaps that helped. I parboiled the peaches for about 30 seconds, just long enough to loosen the skins. Made peeling and slicing go so much quicker. Thanks, Laria!
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8 users found this review helpful

Tiramisu Layer Cake

Reviewed: Sep. 16, 2006
Really delicious, but I think next time I will add the coffee crystals to all 3 layers and/or add more kahlua to get a little stronger coffee flavor. The marscapone is quite expensive so I may look for a substitute. You won't be disappointed with this cake.
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0 users found this review helpful

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Aug. 15, 2006
This was a delicious peach pie. I used Rosie4Pres's idea of the colander when using the lemon juice and it worked beautifully. I parboiled the peaches for 2 mins. to make peeling them easier and then baked for a few mins. less. The peaches were slightly mushy so next time I would parboil for maybe a minute or so, or peel the regular way. I liked the idea of putting egg on the bottom crust and may use that for other pie recipes. I would, however, suggest eating this pie up within a couple days or so, I noticed the top crust was starting to get a bit soft by the 3rd day. The nutmeg is a wonderful touch!
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5 users found this review helpful

Amish Meatloaf

Reviewed: Aug. 9, 2006
My husband and I really enjoyed this. The sauce makes a lot, I found we didn't need quite the whole amount. Also, I would recommend cutting the bacon into 1" pieces - it wants to slide off the top when cutting down through the loaf.
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0 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Aug. 4, 2006
These tasted good but never puffed up like a muffin should, in spite of the baking powder. I wanted a sugary cinnamon top so I used the recipe from the other blueberry muffins on the alternating page of the cookbook. Strangely, they soaked right in. I wish I had read the reviews ahead of time - definitely use muffin liners. The first batch I used spray oil and the muffins did not come out at all. They fell apart as I was carefully trying to get them out of the pan with a knife. The next batch, I used the liners and they came beautifully. I would make these again - does anyone have a better way to get the tops to puff up?
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5 users found this review helpful

Zucchini Brownies

Reviewed: Jul. 19, 2006
Very good. I made this recipe exactly except I used 1/4 cup vegetable oil and 1/4 cup non-sweetened applesauce. When I made the frosting, it seemed too runny to me so I added another cup of confectioners' sugar. It seemed very sweet and actually was a bit dry and cracked after being spread. Think I will stick to the 2 cups. My 14 yr. old son, who is extremely picky, never would have touched these had he known there was zucchini in them. He thought they tasted great - I'll wait till the pan is finished to tell him what was in there!
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1 user found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Jul. 19, 2006
This is a bit time consuming but very tasty. I made the recipe exactly except I didn't have any heavy cream and used fat free half-and-half instead. It still thickened up nicely and didn't affect the taste at all. I used a hand held immersion blender and 3 quick pulses and the soup was almost pureéd more than I wanted. Be careful to not over process - soup was not as chunky as I intended it to be.
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Cheesy Beef and Bean Bake

Reviewed: Jul. 1, 2006
Sorry, my husband and I just didn't particularly care for this recipe. Definitely needs more meat and less potatoes, and be sure to use firm mashed potatoes. Mine were a little runnier and it just didn't work well. If you have the time, make homemade mashed potatoes instead of boxed. Also, thought the beans gave the recipe a strange sweet taste.
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0 users found this review helpful

Chicken Pot Pie Soup

Reviewed: May 27, 2006
This was very good and super easy to make. Next time, I will cut back some on the veggies (maybe to 12 oz.) and add a little more chicken. Instead of crackers, I baked up a ready-made pie crust, crumbled and served over top, so it would be more like a pot pie. Next time, I may try bread bowls.
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1 user found this review helpful

The Supreme Shepherd's Pie

Reviewed: May 18, 2006
Great old fashioned comfort food! I was looking for a way to use up a lot of beef gravy I had made and came across this recipe. I just also happened to have prepared the pot roast (super tender rump roast that had slow cooked all day with a little salt, pepper, and a can of low-salt beef broth) and mashed potatoes. So all I needed to do was cut up the roast into cubes and slice an onion. I used about 1-1/2 cups of gravy and would next time use a bit more. I assembled it, refrigerated it, and it was all ready to bake the next day. We all loved it! Thanks!
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16 users found this review helpful

Hawaiian Banana Nut Bread

Reviewed: May 9, 2006
Delicious quick bread! I found it a tad sweet but my husband loved it. I followed the recipe exactly but left out the cherries because I'm not a big fan. Also, I only had pineapple tidbits and decided to run them quickly through my processor. The instantly turned to a "baby food" texture but I used them anyway. Still quite good but I think next time I'll mash them by hand! I will make this again but cut the sugar back by a 1/2 cup.
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1 user found this review helpful

Skillet Chops with Mushroom Gravy

Reviewed: May 8, 2006
Simple and tasty. I made exactly as written except I used 6 pork chops and the breading will easily cover 8 chops. Thanks!
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4 users found this review helpful

Displaying results 121-140 (of 536) reviews
 
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