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Hot Artichoke Spinach Dip

Reviewed: Feb. 17, 2005
WOW! Everyone loved this recipe! I've made it 3 times since Christmas! It also gave everyone a "taste" for artichokes, which was something we did not have prior to this! Some changes - I did not layer anything - mixed it all together and popped it in the oven. I did not use the heavy cream and instead added two 8oz bricks of softened cream cheese. I used a combo Romano/Parmesan already grated cheese. I used the jarred minced garlic in olive oil (and I doubled it for our family). It gets just a little crusty on the edges, but everyone inhaled those too. It is even better the next day (so it is safe to make a day ahead, if you can stand the yummy aroma!), and can be popped right back in the oven without losing anything. This is a total keeper at our house - many thanks for sharing! Wish I had some right now...
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152 users found this review helpful

Sandwich Spread

Reviewed: Feb. 17, 2005
Not bad, if you like bologna! This is exactly what we used to do with that tube of liverwurst you get in the lunchmeat section - mash with mayo and pickles! Good sandwiches though!
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1 user found this review helpful

Grilled Cheese Sandwich

Reviewed: Feb. 17, 2005
Well, at least I know that I am not the only one who needs basic info! I didn't need THIS one, but found the other review opinions interesting! A suggestion - use a little olive oil instead of margarine for a richer flavor and nice color. Also experiement and add whatever you like with cheese to this - it all grills up great. If you use Velveeta (any brand), it will melt better and "glue" your sandwich ingredients together. Happy grilling!
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2 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 25, 2005
This is another fabulous version of the spinach/artichoke dip. However, I used sour cream instead of mayonnaise - much better! We use a bag of frozen spinach (rather than the boxes or fresh) and just squeeze it dry - the spinach quality is better. You can really add a little of whatever you'd like, and it is ALL good! I added chives to add some more green to it. I also have added a few dashes of Frank's hot sauce (which does not overwhelm the other flavors - just enchances them!). You can toss in bacon bits, chopped garlic, chopped red peppers (not green - ew!), etc. Be sure to really chop up the spinach and artichokes - no big chunks for this dip please. You could toss in regular onions too, but I think it is great without them. It does take a little longer to bake with the sour cream - and I use a 9x13 glass pan, so you can see the edges getting golden! I buttered the edges of the pan last tmie - OGM - the dip was gone in under two hours! This is a keeper, and has been a request since we first made it . YUM!!!! (We use Ritz crackers,but this is good on Ritz, tortilla chips - almost anything!) If you have any left over, it is just as good warmed up in the microwave the next day. (I think we've had leftovers ONCE!) Rich, so you don't want to eat it all the time, but if you want a great dip - go for the best! (No cartons of liquidly sour cream junk when this is so easy to make!)
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844 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 13, 2006
I thought this would be really special, since I'd never used pudding mix in a cookie before. We used vanilla pudding, and semi sweet choco chips. I MIGHT try these again, but I'd adjust. Take these out of the over BEFORE they look done, or you'll have hard cookies. We use parch/paper, and these still overbaked quickly. The taste was fine, but nothing to faint over. The only tray that was actually soft was the UNDERbaked tray, taken out before it had started to brown on the edges. They were in there at least four min less than listed time! Overall, time and ingredients would have been better spent on a diff recipe. Sorry - just not our fav cookie! (And they could not be "dropped" - we had to mold by hand.) I would try them one last time with butterscotch pudding mix, just to try it. But, I will definitely UNDERBAKE them quite a bit to make them soft!
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 13, 2006
Well, I love oatmeal cookies, but it is esp nice when you find one that EVERYONE likes, even the non-oatmeal fans. The spices are standard, but the balance is nice in this one. I used the golden raisins, as I think they taste better and look better in a cookie. I have made these a few times now, and also tried it with chopped walnuts. Every batch has been a hit, easy to make and so tasty! But, I'll always stand by the golden raisins as the best! (Soak them in boiling water first, then toss them in a little bit of flour. That way, the raisins are juicy, not dried out hard bits.) Yummy overall! Thanks!
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4 users found this review helpful

Runzas II (Bierocks)

Reviewed: Feb. 13, 2006
Well, no one in our house can eat MSG, so that made this one questionable! But, it is much like a recipe for something I had in Colorado (diff name, but can't remember it at the moment!). You really don't need the MSG - just cook the cabbage in chicken or beef broth. Use Mrs. Dash for extra zing, and it is a very good sandwich. You can also use refrigerated dough instead of bread dough - just as good!
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33 users found this review helpful

Spinach Deviled Eggs

Reviewed: Apr. 30, 2006
I scaled this down to six egg's worth to try it out. My kids were sampling while I worked, so I ended up making a second batch so Dad could try them too! While I would have not really thought of the ingredients as being good as a deviled egg, they are WONDERFUL. I did not change the sugar amount - you need it - and I used cider vinegar as it was all we had. I hate vinegar, so was a little hesitant to try these. I love spinach though, so had to! I would not change a thing! I do plan to try a batch with some grated parmesan cheese in there as well, though. Meanwhile, I have very happy kids, and made this twice the first time out! (They do LOOK wonderful as well. I'll probably make this next time I have to make something to take somewhere!) Thanks so much for sharing this one!
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3 users found this review helpful

Pumpkin Dessert

Reviewed: Sep. 22, 2006
Oh my goodness. I didn't come in with the intention of making this one today, but had to try it. SO glad I did! This is a fantastic dessert - sort of like a cake bottom, pumpkin pie middle with a crumble topping. Everyone in the house loved it and requested that this be put on the repeat list! Thank you so much for sharing this recipe! I bet it would be great with some molasses as well. (And, I made a mistake with the white sugar, and put it in the batter - it still turned out just fine!) YUMMY!
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25 users found this review helpful

Hot Beef Dip

Reviewed: Dec. 6, 2006
My mom used to make something similar to this, but it was a cheese ball, not a warm dip. Just make this, form it into a ball, wrap in saran wrap and let sit for a few days (or make it a few days ahead of time). Take it out an hour before you want it, and serve with crackers. Yummy!
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7 users found this review helpful

Eggnog Cookies I

Reviewed: Dec. 23, 2006
YUM!!! We made this tonight, and will be making at least two more batches for various family functions - I know the first one isn't going to make it until next week! These are tasty, but very plain looking. After the first sheet full, I sprinkled nutmeg over the tops - it really helps both the appearance and flavor. If you don't want to sprinkle more on top, then double the amt of nutmeg to get that eggnog flavor. My son loves eggnog, and he fell in love with these cookies! One note - my batter was really sticky, even after being refrigerated for quite a long time. It was humid here though, so it could have used some extra flour. I really liked them as well - of course, I like eggnog, but I also don't like super sweet cookies - these are more rich than sweet, which is just fine with me! To bake them, we used parchment paper over cookie sheets - I'd doubt these cookies will easily come off much of anything else! Just the nature of the cooky. They did just great, with no problems on burning or sticking. Thanks for sharing a tasty recipe!
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9 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Feb. 8, 2007
Well, I gave this five stars, because it deserves it for easy and tasty. I messed it up - I did not see to put HALF the batter in the pan, then the fruit layer! I tried to scoop it back off, but it didn't work! Ha! So, put HALF the cake mixture first, then fruit then the other half! I also used Blackberry Jam from Simply Fruit - it was great. (You can use the entire 10 oz jar if you want - I didn't, but felt the fruit layer was too thin.) My bars looked ugly, but still tasted good! I'll definitely try it again the right way. Meanwhile, you can't get much easier than this recipe! Thanks!
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2 users found this review helpful

Pumpkin Pie Cake II

Reviewed: Feb. 10, 2007
Wish I could give this one six stars! I made one at Thanksgiving '06, since not everyone likes regular pies. My family adored it, and has since requested it several times. It has also made a great dish to take to any gathering with a lot of people, because the regular recipe makes a LOT of servings (like we measure the servings! Just plenty of dessert here!). I've not had anything but positive comments on it. One note - I made it once with a yellow butter cake mix - that made it so rich, it was almost too much. I'd stick with a regular yellow cake mix whenever possible. Easy, tasty and looks fantastic. Thank you so much for sharing this one - it is now a family favorite! (And I am making it again tomorrow for a birthday party! Most requested dessert I've ever had, besides my pecan pie!) Yummy just doesn't cut it for this one! You simply have to try it. If you like pumpkin pie at all in any way, you'll love this one. (And I didn't adjust the recipe at all - most need tweaking - this one is just wonderful as Patty P. wrote it up!) My family thanks you too! : )
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26 users found this review helpful

Scalloped Corn

Reviewed: Dec. 1, 2007
Everyone in our family loves this. I've been making one similar to this for a couple yrs now and it is always a hit. But, I also add shredded cheddar cheese to the mix and top it as well. yummo! (and it is the only way I'll eat creamed corn!)
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2 users found this review helpful

Apple Brownies

Reviewed: Dec. 10, 2007
Well, I made these yesterday. First off, I have no idea why this even has a suggestion of "blonde brownie" in it - it is no where close. The only similarity is that they are both in a pan and both cooked! Now, the flavor is just fine in these. But I would not bother doing them again - there are plenty of other better recipes to use up apples and walnuts in, in my opinion. It was very crumbly, would not hold together much. I was really disappointed that it was not more brownie-like, as in more compact. Again, the flavor is fine, but it is hard to totally mess up flavor with the brown sugar/apple/walnut combos. However, I didn't like the recipe overall, and won't make it again. :-(
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5 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

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

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

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

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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7 users found this review helpful

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