Kimber Mc Recipe Reviews (Pg. 1) - Allrecipes.com (18515529)

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Kimber Mc

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Cranberry Hootycreeks

Reviewed: Jan. 11, 2010
Made these for Christmas and they were wonderful! Very sinful, (you can taste the butter in them so I may cut back a bit on it next time) but my family went crazy for them as they're written! Made beautiful cookie mix jars for Christmas gifts! When making your jars, don't tamp down the ingredients as your adding them and fluff your brown sugar in a bowl before adding to the jar, and the recipe will fill your 1 quart jar very nicely!
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5 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 11, 2010
These were pretty good! Nice and soft, with plenty of chocolate. Put your dough onto cool pans and they won't spread.
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0 users found this review helpful

Hot Spinach Red Pepper Dip

Reviewed: Jan. 11, 2010
AMAZING!! I made this for New Year's Eve, (replacing my standby Spinach and Artichoke Dip), and it was a HUGE hit!! Doubled the recipe and put the dip into a glass bowl that I then put into a bread bowl, for easier reheating. Needless to say, I never reheated this dip! It went quick, but even at room temp it was still delicious! Next time I'll put it right into the bread bowl. Only addition was two cloves of minced garlic that I added in while cooking the spinach and pepper, simply because we love garlic, and it worked wonderfully in this recipe!! Will make this again and again! Thank you for sharing!!
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6 users found this review helpful

Mini Meatloaves

Reviewed: Jan. 17, 2008
Based on all the rave reviews, I thought I'd give these a shot, and I'm confused as to what the fuss is all about. I made these for my family last evening, and I wasn't impressed. I used ground turkey instead of beef, added garlic salt, onion powder and some black pepper. I like to stay true to a recipe the first time I try it, but couldn't forsee enjoying this dish with the only seasoning being salt. These were really bland, unimpressive tasting meatloaves. I cut the sugar in the sauce by half, and it was still super-sweet. Reminded me of a T.V. dinner meatloaf. Even the kids didn't like it. My husband said they made him a little melancholy; they reminded him of his bachelor days. He said he'll pack them for his lunches, but the rest of the family won't eat them again. Not a keeper. Sorry.
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Fried Onion Rings

Reviewed: Jan. 10, 2008
Made these last weekend to munch on during the football games, and they were amazing!! I used seltzer water instead of beer, and added a heaping teaspoon of Creole Seasoning to give them some depth. I used 4 super-sized onions, so I tripled the batter and flour, and it was just enough. We like our rings nice and thick, so I made my rings about 3 onion layers thick until I got into the center of the onion where the layers are thicker. This batter held the layers together perfectly! Served with petal sauce (thousand island dressing & horseradish) for dipping. YUMMY!! I can't wait to try this batter with zucchini and squash next summer! Thanks so much for this recipe! Definately a keeper!
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Photo by Kimber Mc

The Best Chicken Fried Steak

Reviewed: Nov. 20, 2007
I made this for dinner tonight, and it was AWESOME! The coating on the steaks had wonderful flavor, and crisped up perfectly! I used fresh turkey cube steaks that I get from my local farmers market, and we didn't miss the beef at all. Other then stirring a little hot sauce into the gravy at the end, I followed the recipe as written. Served with mashed potatoes and applesauce, this is a new fave! Thank you for this great addition to my favorites file!
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81 users found this review helpful

Gingerbread Men

Reviewed: Jan. 15, 2007
I can not say enough about this recipe! These were absolutely delicious! I only had dark brown sugar on hand, and it gave the cookies a richer color than the traditional G-men. These were a huge hit with my 4 year old (who helped decorate them) and all who tried them! Stayed soft and fresh in a Tupperware container for 3 weeks! I will make these every Christmas! Thanks so much!
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2 users found this review helpful

Black Pepper Beef and Cabbage Stir Fry

Reviewed: Jan. 15, 2007
I was unsure about using ground beef in a stir fry, but was generally pleased with this recipe. Following a few suggestions, I added onion, substituted beef broth for the water, added salt to taste (it actually need quite a bit, and we're not big salt fans) and I added 2 TBSP of sweet chili sauce. It had a good flavor, but honestly was still a bit weak. Maybe next time I will try browning the beef in a seasoned oil. I served it over brown rice that I cooked in beef broth. I will make this again.
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Coconut Macaroons German Style

Reviewed: Jan. 15, 2007
I followed the directions exactly, and these cookies were terribly sticky. Even after cooling, they were just a sticky mess.
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14 users found this review helpful

Party Punch VI

Reviewed: Jan. 4, 2007
I made this for the children on New Years Eve, and the adults drank as much of it as the kids did! I used rainbow sherbet and floated some pineapple chunks in it, and it was a HUGE hit! I will make this again and again!
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32 users found this review helpful
Photo by Kimber Mc

Grandma's Lemon Meringue Pie

Reviewed: Apr. 17, 2006
I made this for my Easter guests, and even though my meringue was weepy, they raved! My first ever pie of this type, the filling rating alone would be 5 stars, but the meringue was lacking. I don't own a zester, so I used a grater to zest the lemon, then strained the filling before topping with the meringue. It was bright yellow and the perfect tart/sweet combination! I made the meringue first and added 1/2 tsp of cream of tartur, and 1/2 tsp of vanilla. I also upped the sugar to 8 Tbsp, as Emeril suggests 2 Tbsp per egg white. I put the meringue on the pie while the filling was piping hot, and baked it for 5 min. at 450 degrees. It came out of the oven looking amazing, but after refrigerating it had shrunk and was weeping. Upon doing a bit of research, I have read that this type of pie doesn't need refrigeration, just cover under an inverted bowl. This may help with weeping and shrinkage. I think next time I may try a cornstartch mixture as well.
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8 users found this review helpful

Double Layer Chocolate Peanut Butter Pie

Reviewed: Apr. 17, 2006
Made this for my Easter guests, and it was a huge hit! The only changes I made were I used a regular baked pie crust instead of graham (a family member has a food allergy to graham), and I used half-n-half instead of milk in the peanut butter mixture to make it a touch smoother. I also used equal parts whole milk and heavy cream in the pudding mixture to give it more density. The pie sliced up beautifully, and had a rich, smooth, almost cheesecake-like texture. Top with fresh whipped cream or Cool Whip and enjoy the raves from your guests! Thank you for this awesome recipe! I've gotten requests for it already!
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2 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Apr. 17, 2006
A great recipe to start from, and with some necessary adjustments, a keeper! I made this in a 9x11 pan for my Easter guests, and it was received by Great Grandma as possibly the best she has ever had! First off, 3/4 cup of oil is ALL you need. No applesauce required for a moist, dense cake. The moisture from the carrots and pineapple make additional oil unnecessary. I also cut the white sugar to 1 1/2 cups, doubled the cinnamon to 2 tsp, added 1/2 tsp of allspice and 1 cup of raisins. I didn't use the entire 1 cup of pecans called for in the frosting, about 1/2 cup was plenty, and then I dusted some over the cake after frosting. Pretty! Plan on baking for 50 minutes, it was not done after 40 and perfect at 50. Sliced up beautifully, and WOW! My guests are still calling today to see if there are leftovers! Thanks!
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Caroline's Chocolate Fudge Frosting

Reviewed: Apr. 7, 2006
Beautiful glossy frosting with a delicious rich taste! My only complaint is the amount of milk called for is WAY too much! I read some other reviews and used the suggested 1/2 cup of milk, but the frosting still slid quite a bit until my cake was good and cold in the fridge. I think I'll start with 1/3 cup next time and go from there. Still and awesome frosting! I will make this again!
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David's Yellow Cake

Reviewed: Apr. 7, 2006
Very tasty, a bit like my Mom's sugar cake cookies. Didn't rise as well as I would've liked though. I think maybe leave in a few of the egg whites? Otherwise very good!
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Cha Cha's White Chicken Chili

Reviewed: Apr. 7, 2006
So good I doubled it the second time I made it for leftovers! Delicious the first day but even better the second day as the flavors infuse. I double the green chile peppers and leave out the jalapenos to make it kid friendly, and it's still plenty spicy. I also puree one can of beans for thickening and serve extra cheese on the side for topping. Best white chili I've ever had! Thanks for this awesome recipe!
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19 users found this review helpful

Grandma's Corn Pudding

Reviewed: Apr. 7, 2006
I've used this recipe repeatedly, and it's perfect as it's written! Always goes fast and super easy to make! A keeper!!
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Sweet Potato Casserole II

Reviewed: Apr. 7, 2006
My extended family always joins us for Easter dinner, and this is always on my table! I have been using this recipe for years, and have tweaked it just a bit. I use heavy cream instead of milk for a richer consistency. I also cut the white sugar to 1/2 cup and up the vanilla to 1 tsp. I also like to place a few pecan halves on top of the pecan mixture for a pretty presentation. I have also made this dish with a lower fat content by substituting light margarine for the butter, 2% milk for the milk or cream and used 4 egg whites instead of 2 whole eggs. Not as rich and still delicious for those times when I'm feeling more health conscious. I have read a few reviews that added mini marshmallows. May try that this year!
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17 users found this review helpful

Aileen's Punch

Reviewed: Apr. 7, 2006
Made this punch for the first time last Thanksgiving. It was a huge hit! Since then my sister asked me for the recipe and used it at Christmas, and it will be on my table this Easter. Sophisticated enough for the adults, yet still enough sweetness for the kids to enjoy it also. This is already a staple!
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7 users found this review helpful

 
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