kadylady Recipe Reviews (Pg. 1) - Allrecipes.com (18685667)

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Lemon Posset

Reviewed: Jan. 18, 2008
Sensational flavor and shockingly easy. The smooth creaminess blends with the lemon tart flavor for a truly refreshing dessert. I only made 1/3 of the recipe since it was too hard to justify eating so much decadence all by myself (though I easily could have eaten more!). This one is a keeper!
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11 users found this review helpful

Hot Pepper Jelly

Reviewed: Aug. 14, 2013
Awesome pepper jelly! I do a lot of canning and this is an absolute winner. I used a combination of 3 1/4 cups red and green bell peppers and then 3/4 cup of yellow wax peppers (a bit hotter than jalapenos)--had the perfect amount of kick and looked gorgeous! I like my pepper jelly to be sweet at first and then for a little bit of heat to come on. My jelly set perfectly (I use Sure-Jell pectin)--a few tips: 1) bring to a HARD ROLLING boil (i.e., one that continues to boil hard even while stirring) before you dump in your sugar, 2) bring to a HARD ROLLING boil again after adding the sugar and let it boil for exactly 2 minutes after that, 3) doubling the recipe is okay, but don't do more than that at once--takes too long to bring that much food product to a hard rolling boil in the ideal time-frame for setting jelly. If you keep those three pointers in mind, it's a pretty fool-proof recipe and tastes AMAZING!!! This is my go-to midnight snack or party favor--people love this with Wheat-Thin or Ritz crackers and cream cheese.
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12 users found this review helpful

German Baby

Reviewed: Aug. 7, 2010
So easy and tasty! I baked mine in a glass pie dish and it was excellent (and so much easier to clean than the similar popovers I make in muffin tins). It's fun to watch it rise so high in the oven, and I really like the tender eggy center. My kids thought it was delicious with powdered sugar or syrup.
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7 users found this review helpful

Vegetable Medley I

Reviewed: Aug. 14, 2012
Even better than I hoped! Flavors blend great and my kids liked it!
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1 user found this review helpful

Apple Crisp IV

Reviewed: Sep. 12, 2005
I've made many crisps, and this is the best so far--using some of the oat mixture as soft crust/base is what really makes it tasty. I made it with fresh peaches and raspberries and it was delicious! (Also, substituted some of the butter with shortening b/c I ran out--still turned out great).
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2 users found this review helpful

Bacon-y Bok Choy

Reviewed: Jun. 5, 2010
Totally delicious. If you like good collard greens, you'll love this (though I think this is even better!). Very fast and easy too. I just made it with 4 heads of baby bok choy (cooks down to nothing) and nearly ate the entire pot myself!
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1 user found this review helpful

Creme Brulee French Toast

Reviewed: Mar. 31, 2011
Awesome...if you like eating dessert for breakfast!
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2 users found this review helpful

Mexican Shepherd's Pie

Reviewed: Sep. 29, 2011
So tasty! Like others, ,I substituted a can of Rotel for the tomatoes, and rather than hot water, I'd recommend a can of tomato sauce. Definitely double the corn muffin mix as other reviewers have suggested. My kids loved it, and husband and I ate it with sour cream and salsa on top. Definitely making again. Can't wait to eat the leftovers for lunch today!
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1 user found this review helpful

Soba with Toasted Sesame Seed Sauce

Reviewed: Jun. 1, 2011
Great with these adjustments: 2 T sesame seeds (1/2 cup is WAY too many), half the amount of noodles, rice vinegar instead of balsamic, brown sugar instead of white. Also added finely diced purple cabbage which made it beautiful and added texture. I quickly sauteed some shrimp in garlic and butter and threw that in as well. We ate it warm (didn't want to wait for everything to cool!) and even my children liked it. Would make great leftovers eaten cold....but we didn't have anything leftover!
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4 users found this review helpful

Tossed Salad with Citrus Dressing

Reviewed: Jan. 13, 2008
The salad combination was nice, though I like more ingredients in my salads for variety in each bite. I used nectarines instead of oranges, and the additions of feta cheese and avocados rounded out the flavor. The dressing was far too sour (which I should've suspected when I saw that there was a 1/4 c of lemon juice with no type of sweetener); about 2 T of sugar mellowed out the tang without being overly sweet.
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5 users found this review helpful

Microwave Sponge Pudding

Reviewed: Mar. 14, 2008
Do NOT expect a pudding with this recipe, but more of a dense pound cake (having attended culinary school in England, I know that "pudding" is just a general term for dessert in Britain). That said, I was still hoping for something in between a pudding and cake or at least extremely moist given the instructions to cook till the top was "jiggly." Not so--this is 100% cake. Cooking time is way off. You only need to microwave it for 1.5-2 minutes; if you did 3.5 minutes you would end up with a dry and tough textured cake. On its own, this is a rather bland and unfulfilling cake. To redeem it, I topped it with freshly sliced strawberries and some cream, and that was very tasty. If you need an instant and dense cake (do not expect anything light or fluffy) to serve as a base for some type of dessert sauce/custard/fruit, this will do the job, but otherwise I can't recommend this recipe.
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17 users found this review helpful

Grilled Chile Rellenos

Reviewed: Aug. 30, 2009
I was skeptical of what the sauce would taste like, but based on another positive review, I decided to try it anyway. It wasn't terrible, but it was definitely not something I'll ever repeat--very lacking in flavor (just imagine what pureed tomatoes and peanut butter would taste like....blah, the additional seasonings help but can't rescue it entirely).We ended up using some salsa instead. I'll have to figure out something else I can mix the sauce into--like enchiladas or something.
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5 users found this review helpful

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