Kim's Cooking Now! Recipe Reviews (Pg. 5) - Allrecipes.com (18769449)

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Rosemary Pull-Apart Dinner Rolls

Reviewed: Oct. 29, 2013
These are delicious! I made these to take to a pasta pot luck dinner for my daughter's high school swim team last night, and they were the first to go of all of the bread choices. I followed the recipe, except that I just pulled small amounts of dough off, forming and panning them as I went. I got 20 medium sized rolls from one batch. I've added this recipe to my Thanksgiving menu this year. Love the rosemary flavor!
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Wisconsin Bratwurst

Reviewed: Oct. 24, 2013
I was born and raised in Wisconsin, and this is definitely how I remember brats as a kid! I used Johnsonville brats (as they are a WI company, and know their stuff when it comes to brats). I paired these with some Ore-Ida Zesties fries and a ramekin of baked beans. #notsohomesickanymore
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Apple Cobbler Crumble

Reviewed: Oct. 22, 2013
Delicious! I scaled this down to make it in six ramekins rather than the 9 x 9 pan (half the flour, half the sugar and half the butter, and left everything else the same - which was the perfect amounts). My son ate two of them for dessert tonight, and then asked when I was going to make it again! This was quick and easy, and is going in the recipe box! Thanks!
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Party Size Sausage Calzone

Reviewed: Oct. 18, 2013
These were tasty! I browned off some Mild Johnsonville Ground Sausage, made my own dough (I used the Garlic Lover's Pizza Dough for the Bread Machine recipe - also from this site), and also made the Exquisite Pizza Sauce recipe from this site for the sauce. Served them with a nice tossed salad for a great Friday night dinner!
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Pumpkin Spice Cupcakes With Cream Cheese Frosting

Reviewed: Oct. 16, 2013
These were very tasty cupcakes. I was hoping they would be a little lighter and less dense. My first pan ended up a bit under-done in the center, even though the toothpick came out clean, so I left the second pan in for about 27 minutes (better). The cinnamon cream cheese frosting is delicious!
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Amazing Muffin Cups

Reviewed: Oct. 14, 2013
Quick and easy! I used Ore-Ida tator tots (2 per silicone muffin cup) instead of the frozen hash browns, and 1/2 package of Johnsonville Ground Mild Italian Sausage instead of the breakfast links. I agree with others that the 2 cups of cheese would have been too much, and I used about half that amount. These were so cute, and made a nice "Brinner" (Breakfast for Dinner) tonight! I served it with quartered tomatoes with basil, toast & OJ. Had dinner on the table in no time. Thanks Johnsonville! UPDATE (4/13/14): I made these again today, and this time I took the advice from Baking Nana and used russet potatoes shredded in my food processor, rinsed in my salad spinner and spun dry. Worked great (much better than the tator tots I used last time)! I only used 8 links of Johnsonville Original Breakfast Sausage (cutting each link into 6 pieces, and using 4 pieces per muffin cup. I also used pepper jack cheese which I shredded myself (about 1 cup), because that's what I had on hand. These turned out perfect! So pretty, so tasty, and the perfect addition to our brunch today.
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Creamy Pesto Gnocchi with Italian Sausage

Reviewed: Oct. 2, 2013
I really liked this. It certainly is quick and easy. I used my own homemade pesto, some red, yellow & orange peppers that I had on hand, and threw in some onion that I had left in the frig to use up. Other than that, I followed the recipe. I really liked how the light cream and pesto made a nice sauce that coated the gnocchi perfectly. Yum!
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Maple Basted Roast Turkey with Cranberry Pan Gravy

Reviewed: Sep. 24, 2013
WHY do we only make turkey for Thanksgiving or Christmas? My family loves a roast turkey - OMG - they were fighting over it while I was trying to take pictures! I bought a 9 lb. turkey - just a small one to feed my family of 4 and a friend that is visiting us from NJ. I was all set to make the gravy - had all of the ingredients ready, but when I took the turkey out of the wrap - BONUS - Butterball know includes a concentrated turkey gravy in the cavity of their turkeys! Change of plans - as I wasn't sure how my family would have liked the cranberry pan gravy anyway - so I went with the included gravy packet and prepared it as directed on the packet. It was delicious gravy, by the way. I did add a bit of olive oil to the lemon juice (because I wanted the skin to crisp up nicely) and also gave it a sprinkle of salt and pepper before placing in the oven. As for the maple syrup, I read other reviewers comments that the drippings were too sweet, so I just basted the turkey twice, maybe using 1/8 of a cup of syrup, just enough to coat the bird, but not so much that it was dripping down. It added just the right amount of sweetness for us. Yum!
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Turkey Bacon Breakfast Burrito

Reviewed: Sep. 17, 2013
My family liked it! We had breakfast for dinner tonight, and this came together fairly quick. I skipped the avocado - but other than that, followed the recipe. I'm looking forward to having one again for breakfast tomorrow.
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Mediterranean Turkey Pasta Salad

Reviewed: Sep. 10, 2013
Fabulous! My husband said it's a "do it again", and he doesn't say that very often. Last week, I had grilled a 3lb. Butterball boneless breast of turkey roast to use for their Grilled Turkey Cuban Sandwiches (also on this site). I only used half of it for the sandwiches, so I diced up the rest of the grilled breast and popped it in the freezer for another use. It worked PERFECT having that readily available for this recipe. I did scale this recipe down to 4 servings for my family, and just kind of eyeballed all of the ingredients, with the exception of the vinaigrette. For the vinaigrette, I used 1/8 cup red wine vinegar to 3/8 cups extra virgin olive oil, 2 cloves of crushed garlic & 1 tsp. oregano (as my hubby doesn't care for over-dressed pasta salads). I also added 4 leaves of fresh basil - just because! This one is going in the recipe box. Thanks Butterball!
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Cinnamon-Raisin Yogurt Biscuits

Reviewed: Sep. 6, 2013
These were a tasty breakfast treat this morning. I did use Dannon Light & Fit Greek vanilla yogurt, as that is what I had on hand, and it worked great. My only recommendation would be to try to handle the dough as little as possible, to ensure a light and flaky biscuit. My kids frowned at the addition of the raisins, so I will omit the raisins next time, but that's just personal preference. Thanks for sharing these GFG!
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Grilled Turkey Cuban Sandwiches

Reviewed: Sep. 3, 2013
This was a hit with my family. We all loved it! I grilled the turkey breast the day before, and refrigerated it whole. I sliced it up while cold (which I think is easier), right before assembling the sandwiches. I made my own honey mustard sauce with equal parts dijon mustard to honey. I didn't have a heavy iron skillet or a brick to keep the sandwich pressed while on the grill, so I used my Pampered Chef rectangular baking stone, which worked perfectly! We will be making these again! Yum!
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Chocolate Chip Pumpkin Spice Cookies

Reviewed: Sep. 3, 2013
Hmmm . . . you really can't roll the dough into 1-inch balls with your hands, that's for sure. The dough is way too sticky, and that would have been a huge mess. I chose to use a 1" cookie scoop, which worked great. Here's the thing, these do not flatten as they cook. They are more like a muffin ball than a cookie really (as the recipe is written). Not a bad thing, just want those that are expecting "cookies" to be prepared. So, for the 2nd sheet that I baked, I dipped my fingers in flour and flattened them, so they would be more cookie-like, and also cook more evenly, as my first tray (the ball ones), were done on the outside, but slightly underdone in the middle. Worked better, but you could see some of the flour on the cookies, even after baking. 3rd sheet, I flattened again, but this time dipped my fingers in coconut oil first, which turned out to be the best of the 3 sheets. The look more like a pumpkin cookie! I got 34 cookies using the cookie scoop. They taste good (very dense), but not sure I'd make this one again.
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Chinese Cabbage Salad

Reviewed: Sep. 3, 2013
This was a perfect side dish to our pot stickers last night. I love the asian flavors (I used the shrimp flavored Ramen Noodles/spice packet). I did need to add a bit more rice vinegar and I used 1 tsp of sesame oil, to have enough dressing to coat the amount of cabbage that I had (I didn't really measure my cabbage though, just used 1/2 of a small head that I had in my frig to use up). I also added a few green onions cut on the diagonal, just for an added touch of color). Will make again.
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Guacamole Shrimp Wraps

Reviewed: Aug. 29, 2013
I made this recipe, but with the following changes: 24 large shrimp (not 5 lbs); 2 Tblsp butter; 2 Tblsp olive oil; 2 Tblsp parsley (not even listed in the ingredients, but in the directions). I also added 1/2 of a jalapeno pepper; about 1/4 cup of finely minced red onion and the juice of 1 lime to the cabbage. I made my own guacamole as well. With these changes - 5 star. I will add some cayenne pepper next time to the shrimp before grilling to give them some kick. I saved my revised version of this recipe to my recipe box if anyone is interested.
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Simple 'N' Delicious Chocolate Cake

Reviewed: Aug. 14, 2013
Absolutely, positively DELICIOUS chocolate cupcakes! My daughter has been asking for chocolate cake the past few days, so I decided to whip these up today. I took Naples advice, and added the coffee while it was still hot/warm, which I do think makes a difference in bringing out the cocoa flavor. This made 12 cupcakes (plus I had a little batter left over, which I made into 4 mini cupcakes using a mini muffin pan - just the perfect size for me to do my taste test). I baked the 12 cupcakes for about 16 minutes. I topped these with a Nutella Buttercream (adapted from a recipe I found on Pinterest), and a chocolate covered espresso bean! So pretty and yummy. Saving this one to the recipe box. Thanks!
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Lemonade Pie IV

Reviewed: Aug. 8, 2013
Quick and easy! This comes together literally in minutes. Very light, and not too sweet. I love lemon, so I add the zest of 1 lemon to the cream cheese mixture, just to bump up the lemon flavor a bit. Like other reviewers, I had leftover filling as well. Not a big deal, I just filled up a couple of little cups that I use for pudding, and topped it with some additional whipped cream for a tasty dessert for lunch. Yum!
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Easy Leg of Lamb

Reviewed: Aug. 4, 2013
Very juicy leg of lamb! My leg was 4.75 lbs. and it took exactly 2-1/2 hours at 325 to reach 130. Perfect! I did rub the leg with a bit of EVOO and vinegar before adding the garlic (I used fresh - inside and out) and rosemary. I threw some potatoes in during the last hour of cooking, and when I took the roast out to rest, cranked up the oven to 425 to crisp up the potatoes a bit. So delicious! This made a really nice Sunday night dinner.
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Crazy Spicy Chicken

Reviewed: Aug. 2, 2013
My family liked this! I used boneless skinless thighs instead of breasts (that's what I had on hand). I also used 1 jalapeno pepper, as I am kind of a wimp when it comes to spice level. I could have handled more . . . and hubby wanted a LOT more! That's what's nice, is that you can adjust this recipe to your own liking by the type of pepper you use and how much. A couple of criticisms - the cooking time of the asparagus is way off. I boiled mine for 3-4 minutes until they were crisp/tender (mine were fairly thin, about like a pencil). Even for extremely thick asparagus - 12 minutes is too long. I also only cooked the chicken mixture for about 20 minutes. I think 45 minutes would have turned the mango and tomatoes to mush. Just my opinion. Overall, good dish. I'd make again.
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Artichoke and Roasted Red Pepper Pasta

Reviewed: Jul. 24, 2013
We really enjoyed this! I did use my own roasted peppers rather than the jar/canned version. I also skipped the cottage cheese (as I knew my Italian hubby would not approve). I was in a hurry to get dinner on the table tonight, so after draining the pasta, I just tossed it right with the alfredo/veggie mixture and skipped the baking. I served it with some crusty bread, sliced tomatoes and fresh basil! Yum! My whole family enjoyed it!
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