Kim Scott Lakin Recipe Reviews (Pg. 2) - Allrecipes.com (18566807)

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Kim Scott Lakin

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Chex® Pumpkin Pie Crunch

Reviewed: Jan. 18, 2012
Devine! Used apple pie spices instead! Goes like hotcakes in this house!
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jan. 18, 2012
This was excellent! I did add a small can of tomato paste because I like it thick and I also added a package of chicken sausage. I used 2 packets of taco seasoning and a tbsp of cumin and 2 tbsp of sugar. Will definitely make again!
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2 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Dec. 31, 2011
Made exactly as recipe states and this is EXCELLENT! I am still eating it a week later. Delicious! Will make again!
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3 users found this review helpful

Antipasto Salad II

Reviewed: Dec. 31, 2011
Awesome recipe! I made exactly but did not use the tomatoes. I cut the meat and cheese into small 1" squares. I sprinkled the marinated artichoke juice over everything instead of using oil and vinegar. A huge hit and colorful!
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16 users found this review helpful

Peanut Blossoms II

Reviewed: Dec. 31, 2011
These are the BEST cookies! I followed another review and took the cookies out at 8 minutes, placed the kiss in the cookie and put back in the oven for 2 min. The chocolate kiss holds its shape but never hardens back up and is so delicious and easier to eat! Will definitely make again!
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2 users found this review helpful

Pumpkin Ravioli with Hazelnut Cream Sauce

Reviewed: Dec. 31, 2011
This is an excellent recipe! I only gave it 4 instead of 5 because I had to change it. I thought the garlic was too much. I added extra cinnamon and a little brown sugar to try to get the garlicky taste out (I love garlic but not in this recipe). I used a homemade ravioli recipe I found and they were so good! I did follow the hazelnut sauce but did not put garlic in it and added extra cream. So good!
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3 users found this review helpful

McCormick® Cranberry-Sage Mini Crab Cakes

Reviewed: Dec. 19, 2011
These were excellent and I would have given it 5 stars but I changed up the recipe. First of all I added a half bag of dried cranberries as 1/4 c. was not enough. I fried them in butter and canola oil as the butter burned. I used 1 tbsp of sage. I also made a remoulade sauce to go with these, which was a combination of mayo, stone ground mustard, diced onions and a few drops of franks red hot. These were very good! Will make again.
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7 users found this review helpful

Clark's Quiche

Reviewed: Dec. 17, 2011
This quiche is the best I have ever eaten! Served at a brunch and everyone loved it!!!
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2 users found this review helpful

Pork Dumplings

Reviewed: Oct. 20, 2011
These are definitely tasty! I added 2 more cloves of garlic and another egg. I thought that 15 minutes was too long to steam and found that 10 minutes was perfect. You can't layer these on top of each other to cook as they stick. We served it with white rice. Definitely will make these again!
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3 users found this review helpful

Lentil and Sausage Soup

Reviewed: Oct. 4, 2011
Excellent! Followed recipe almost exactly. Didn't have bay leaves, but this recipe was great! Instead of adding the pasta, I added 1/4 cup of barley. Delicious. I also used 1 lb. of chicken sausage.
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2 users found this review helpful

Artichoke Chicken

Reviewed: Sep. 22, 2011
This is excellent! Made recipe as is.
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2 users found this review helpful

Grandma's Pear Preserves

Reviewed: Sep. 18, 2011
I did not read the reviews prior to making this and wish I did. I usually do...anyway, I doubled this recipe and when I started pouring the sugar I thought 16 cups was a lot, so I put in 12 cups. I used everything else exactly and I added another 2 oz of pectin (so 6 altogether). There were definitely not enough pears. I pureed what was in there and added an additional 12 cups (making it 24 cups altogether). The 12 cups I diced and cooked them in another pan with just water. I then aded them to the syrup. It was still too sweet, so to counteract the sweetness I added 3 more tbsp of lemon juice (making it 5 tbsp altogether). I ended up with 30 - 8 oz. jars. The preserves are still very very sweet. I thought about putting it on ice cream or maybe adding it into bread recipes and don't use an additional sugar in your bread recipes. My son LOVED this on toast, and he has a sweet tooth.
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3 users found this review helpful

French Pastry Pie Crust

Reviewed: Sep. 7, 2011
Absolutely FABULOUS. Followed exactly but kept the dough in the fridge for about an hour. Rolled out between 2 sheets of saran wrap. Best pie dough ever! It's a keeper.
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5 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jun. 12, 2011
Absolutely delicious. As another poster commented, I pureed 1 cup of brown rice and 3/4 c. shredded mozzarella and added it to the mixture. I didn't add the hot sauce and only put in a 1 tsp of chili powder. I also used 4 cloves of garlic. Fried them up in some olive oil and they were divine!
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6 users found this review helpful

Avocado Feta Salsa

Reviewed: Jun. 12, 2011
Excellent. Excellent. Excellent! I mixed all the ingredients the day before the party, excluding the avocado and Feta and mixed those in right before serving. This recipe is a keeper!
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4 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jun. 12, 2011
Absolutely Divine! Followed the recipe exactly. I drained the tomatoes and I made up the bruschetta mix the day before and even though the mixture was a little soggy, these disappeared from the plate! They were excellent! Would recommend highly!
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2 users found this review helpful

Spicy Tortilla Roll-Ups

Reviewed: Jun. 12, 2011
These were ok, I don't think I'll make them again though.
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3 users found this review helpful

Fruit Dip II

Reviewed: May 17, 2011
Depending on the event I use a little bit of sugar free jello mix (just the powder) and it will turn the color of the jello and the flavor. It is excellent! You can also use strawberry flavored marshmallow.
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4 users found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Apr. 13, 2011
This bread pudding was just about the best I have ever eaten. The whole 9 x 13 dish was gone in minutes! I did cook the whiskey off for about a half hour on low heat with the sugar/butter and corn syrup. This recipe is surely a keeper!
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3 users found this review helpful

Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Apr. 6, 2011
Absolutely Phenomenal. These were the best eggrolls every. Better than any chinese restaurant I have been to.
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4 users found this review helpful

Displaying results 21-40 (of 92) reviews
 
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