KittyFanatic Recipe Reviews (Pg. 2) - Allrecipes.com (18361705)

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Seven Layer Salad

Reviewed: Nov. 7, 2010
We've made this salad for many years, but without the peas - not needed at all! We layer the lettuce at the bottom, then add chopped onions, then add the chopped cauliflower. Next, "frost" the cauliflower with the mayo (no need to really measure) like you would a cake. Sprinkle sugar on top of that. Then add bacon bits and parmesan cheese. You don't need to really measure anything at all for this salad. One head of lettuce (or we add abt 2 lbs of bagged chopped salad mix), one head of cauliflower, and the rest is just a layer done by hand. It is so easy. We call it OVERNIGHT SALAD, because you need to let it sit overnight. The sugar and mayo break down the cauliflower to make it soft. You need to stir it before serving to get that goodness mixed throughout. The liquid does "pool" a little bit and is both normal and what you want. Just stir. We never have any leftovers of this one. I know this isn't "my" exact recipe, but the cheddar cheese and peas are not only overkill, but if anyone else noticed, makes it NINE layer salad, not 7. Still, a great salad all year round, but we make it a couple times a month in the summer.
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8 users found this review helpful

Apple Delight

Reviewed: Sep. 8, 2010
Well, I couldn't find the recipe I usually use, so looked for one to make Hubby something with apples. He was suggesting one that used the cake mix topping. I found this one and tried it right to the recipe, except I added a little oatmeal to the topping for extra flavor. I was not really happy with it, and won't make this one again. It was so sweet it made the roof of my mouth itch! Cut the brown sugar IN HALF and it might be a lot better. I used granny smiths too, so it wasn't sweet apples/sweet sugar situation. The topping got too hard as well. I attributed some of that to my adding some oatmeal, but still... it wasn't what I was after at all, and way way too sweet as written.
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2 users found this review helpful

Easy Apple Crisp

Reviewed: Sep. 8, 2010
Well, I couldn't find the recipe I usually use, so looked for one to make Hubby something with apples. He was suggesting one that used the cake mix topping. I found this one and tried it right to the recipe, except I added a little oatmeal to the topping for extra flavor. I was not really happy with it, and won't make this one again. It was so sweet it made the roof of my mouth itch! Cut the brown sugar IN HALF and it might be a lot better. I used granny smiths too, so it wasn't sweet apples/sweet sugar situation. The topping got too hard as well. I attributed some of that to my adding some oatmeal, but still... it wasn't what I was after at all, and way way too sweet as written.
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7 users found this review helpful

Corn Dog Muffins

Reviewed: Jun. 26, 2010
These are SO good! We've used several kinds of hot dogs - we haven't found any difference, except that we chop them up so you don't get a hunking big bite that drags out of the muffin. They are even good the next day. I'd suggest refrigerating any leftovers (if you have any!), because of the meat. If you want to give these to kids, then be sure to chop the dogs up - coin-shaped or big pieces are choking hazards. Really good - thanks for sharing the recipe!
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3 users found this review helpful

Turkey Scallopini

Reviewed: Feb. 25, 2010
This was great! But here is a quickie tip - buy a turkey breast, then slice it on an angle - that way, you don't have to pound it, and you don't lose any of the meat/moisture that way. Very yummy, and can't wait to try it with chicken breast!
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15 users found this review helpful

Bangin' Banana Bread

Reviewed: Feb. 15, 2010
Well, I have to rate the recipe on the actual recipe, not my error! : ) I made a double batch yesterday about 3am when I couldn't sleep. Bad idea! I accidentally doubled the amount of butter called for in the recipe. Needless to say, mine didn't raise up right, and were pretty greasy! Ha ha! But, the underlying flavor was fantastic. I also put demerara sugar on the bottom of the pans and on the top. It made a pretty sparkle to the loaves and added a little sweet burst. I'll make it again during normal hours - I am sure we'll enjoy it very much!
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6 users found this review helpful

Gelatin Spritz Cookies

Reviewed: Feb. 3, 2010
Okay, but just okay. If you are not a cookie baker, this is a quick shortcut to a psuedo spritz cookie. However, your ingredients are better used elsewhere.
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3 users found this review helpful

Butter Rich Spritz Butter Cookies

Reviewed: Feb. 3, 2010
What a waste of butter and ingredients! I've made cookies for a long time now, including spritz. I'd misplaced my mom's recipe, so searched on the site for one. This one produced cookies that didn't even stay soft - they were rock hard. I tried cooking for less time, lowering the oven temp, etc etc, but each batch ended up the same. We couldn't eat them, so broke them up and put them out for bird food. Sure hope it didn't hurt the birds! Find another recipe - this one looks okay, but ends up with no taste at all, and baking up hard. Bleah!
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5 users found this review helpful

General Tsao's Chicken

Reviewed: Sep. 28, 2009
I did not care for this. Too much sugar in the recipe. It made a brown, thick, sticky goo that was no where near GenTso chicken! This made a roux that might be okay over lots and lots of steamed vegetables, but if you have your heart set on G/T chicken, better find another recipe.
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4 users found this review helpful

Baked Cheddar Bacon Spread

Reviewed: Jan. 1, 2009
Well, this was pretty good, BUT... I followed the recipe, except for adding some red pepper flakes to zing it up a little bit. It smells great and looks great, but it is a little bit greasy! Having made it, I would really suggest some (or all) the following changes: first off, don't get too complicated, so keep things easy - two 8oz-bricks of cream cheese, one pint of sour cream, one bag of shredded cheese, a package or two of real bacon bits (no fake ones) - don't get hung up on being quite so exact, and use the entire container. Second BIG change I would make - leave out the mayo! It made it greasy, esp when reheated. I would add one (or possibly two) EGG(s) to the mixture to give it a less slimy texture. (Apparently, that was the main purpose of the mayonnaise, using the eggs in it - can't see another reason to include it, because it didn't enhance the flavor, added only greasy qualities). Now, that does not mean it isn't pretty tasty as is - only that it is too greasy. Hubby has already asked me to make it again with the egg, and using ground sausage. Be sure to drain and rinse the sausage off before adding it to the mix!) Overall worth trying, but had to dock a star for the greasy texture.
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32 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Dec. 2, 2008
NO NO NO! If you don't regularly bake pumpkin pies (and I don't), you would not see the flaws in this recipe! I made the mistake of just trusting the Eagle brand name, printed it off and made two pies for Thanksgiving. We ended up throwing away both pies and wasting a lot of ingredients we could not really afford to waste. It baked up as a tasteless custard pie! First flaw - this recipe uses nutmeg instead of cloves. Could be a personal preference, but I like cloves in my pumpkin pie. The second BIG flaw - this recipe leaves out SUGAR! You have to have sugar with canned pumpkin. I didn't taste the batter, and I wish I had - I might have been able to rescue it. When we cut into the pie and it was so bland and just plain bad, I pulled my spices to see if they were "dead"! My spices were fine - it was this recipe! I pulled a few more pumpkin pie recipes,and quickly saw the sugar had been left out, and the change in the spices. AVOID this one - it was truly horrible.
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26 users found this review helpful

Breakfast Pizza

Reviewed: Nov. 3, 2008
This tastes great! It is a little high in fat because of the crescent rolls and sausage, but you can always modify as needed. The thing is, ALL pizza makes a good breakfast. It is a balanced meal in a slice. You can also use canned refrigerated pizza dough, and put on whatever your family likes. You control the cheese, etc. Any way you make it, pizza makes a breakfast that is filling, won't cause blood sugar rushes, and will last kids until lunch at school.
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3 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Nov. 3, 2008
This is very similar to the recipe we've used for many years for PB cookies. BUT - you really do not need the entire jar of PB to make them good - half the jar is just as good! : ) Any recipe that balances 1/1/1/1 the brown sugar, white sugar, butter/margarine and PB will be good to eat. Cute name for the recipe though. You can dip the fork in flour for a richer taste, and in sugar if you prefer a slight crunch. Either way - yum!
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5 users found this review helpful

Pumpkin Apple Streusel Muffins

Reviewed: Oct. 9, 2008
This was pretty tasty. But, it was also too bland for our tastes! I will make these again with extra cinnamon and some ground cloves, as well as even more PP spice. Maybe if they sit for a day or two (not likely around here!), they'd have a more robust flavor. The topping was perfect, and they baked up beautifully. Thanks for the recipe!
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1 user found this review helpful

Pumpkin-Apple Muffins with Streusel Topping

Reviewed: Oct. 9, 2008
This was pretty good! I can't say it was the best pumpkin muffin ever, but I'd make it again. I used an entire 15oz can of pumpkin (who uses one cup? Leaves an odd amount!), and added an extra apple to balance it. I did 1/2 white, 1/2 wheat flour. Followed others' advice and used applesauce instead of oil. It really needs more spices - I'd add more ground cloves and cinnamon in addition to the PP spice. It was a little bland. I'll try it again with the extra spices. Overall, decent recipe.
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0 users found this review helpful

Mixture for Meatballs, Meatloaf or Burgers

Reviewed: Oct. 9, 2008
YUMMY! I have cooked for years, but decent meatloaf has always escaped me! Mine always fall apart, or are dry or just generally a reason to eat out! I made these today, and did meatballs, with the intention of meatball sub sandwiches. I read through the other reviews, and toasted the bread first, then broke it into little pieces, and used milk to soak it instead of water. I also added some Frank's hot sauce, cuz my whole family likes a little of it in recipes. I decided to try something a little different (for me, anyway). I pan-fried the meatballs first, to make sure they had a nice brown coating on them. I also rolled them in cracker crumbs before frying for extra hold-togetherness, but they really didn't need it. After a quick pan-fry (not to complete done-ness, but just to brown them up), I put them in a crock pot where I had already put 2 sliced onions in the bottom. I put the meatballs in there, and added about 2 cups of liquid - I used hot water and dissolved two beef boullion cubes, then added some more steak sauce and black pepper to it, then poured the liquid over the meatballs and onions. After about an hour, I turned everything over carefully (the meatballs will break apart some if you are too rough) to make sure nothing got dried out. By dinner time, the onions were so nicely browned, and everything smelled heavenly! Had hubby pick up fresh hoagie buns on the way home from work, and we had these meatball hoagies with pasta salad. Oh my goodness! It was GRE
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8 users found this review helpful

Quick Black Forest Cake

Reviewed: Oct. 3, 2008
Well, my hubby requested BFC for his birthday this year, so I made this one. Not so great! First off, the cake ends up being a little bit dry, because there is hardly any moisture in the cake itself. It looks great coming out of the oven, and the taste is okay beause the base is a cake mix. I didn't personally care for the taste of the chocolate chips in the cake either. Overall I didn't care for this, and I like chocolate cake! The absolute WORST part of this was the frosting! Oh my goodness.... too sweet! (Like, makes the roof of your mouth itchy sweet.) If you like the type of frosting that is on Texas Sheet Cakes (and we don't), then you'll love it, because that is exactly what it is, without the pecans on top. Wish I had known! It would have been much better with a simple chocolate ganache or melted canned frosting drizzled on the top. Adding the pie filling to the cake mix was the only thing I'll take away from this recipe. Other than that, it was a big waste of money on our tight budget. I would NEVER make this again. But for those still contemplating this one, try this - get TWO cans of cherry pie filling. Make the cake in two round pans, and put the extra pie filling inbetween and a layer on top. It might help rescue this one. Be prepared for a sugar rush...
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18 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: Jun. 21, 2008
My hubby makes a dish like this often. But, we don't use chicken broth because of the sodium and/or MSG added to most canned or boxed broth. But, we add Mrs Dash to it, and it's great. We also love garlic at our house, so a little extra garlic helps too. You can also substitute a basic white cream sauce for the cream cheese, and it is just as good.
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1 user found this review helpful

Apricot Cream Cheese Thumbprints

Reviewed: Dec. 14, 2007
These were okay, but not what I really wanted. They are ALMOST a shortbread cookie, but not quite anything else either! Nice texture, but you need filling for sure! We tried several diff preserves, and the best was orange marmalade - it added a nice tart balance to the cookie. I dusted them with the confectioners sugar - it helps them to not all stick together in the jar! Would I make them again? I really doubt it - the results are not worth the ingredients it takes. But they do look nice on a tray! : )
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2 users found this review helpful

Apple Butter Pumpkin Pie

Reviewed: Dec. 10, 2007
Well, I made this one yesterday. We all love pumpkin and love apple butter, so I was anxious to try this one out. Basically, I'd say don't bother. It cooks up just fine, of course, but I was hoping for more apple-y flavor. All the apple butter added was the spices, which you could easily do with a normal pumpkin pie recipe. The ONLY thing worthwhile in this recipe was the crumble topping on the pie. Now, I use a topping like that on all my muffins, but never tried it on a pie. It is very good, and I'll do that part again. But for the base of the pie - nahhhhhhh. Too many ingredients for too little results! I was hoping for a more pronounced apple butter taste in there. So, if you hate your own pumpkin pie recipe, then try this one - otherwise, this will leave you with a partial can of pumpkin, an open can of evaporated milk, and a pie that you'll wonder why you bothered.... sorry!
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2 users found this review helpful

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