Kim's Cooking Now! Recipe Reviews (Pg. 1) - Allrecipes.com (18769449)

cook's profile

Kim's Cooking Now!

Reviews

Menus

 
View All Reviews Learn more
Photo by Kim's Cooking Now!

Cheddar Buttermilk Biscuits

Reviewed: Apr. 2, 2009
These were excellent. Even my husband, who doesn't usually like biscuits said they were great and asked me to make them again. Here's what I did: I put the dry ingredients in my food processor and pulsed just until combined. Then I added the butter, nice and cold, and cut into slices. I pulsed just a few times until crumbly. You don't want to over-mix, otherwise your biscuits will not come out flaky. Then I added the buttermilk and cheese and just pulsed until the dough came together, but only slightly. I dumped out onto my countertop, and only kneaded like once or twice, just to bring it all together. I formed it into a circle, and then used a glass to cut out the biscuits. While they were baking, I put 1/4 cup butter in the microwave to melt. I added 1/2 tsp of garlic powder, 1/8 tsp of garlic salt and 1/2 tsp of parsley flakes to the melted butter. Brush on biscuits when they are hot. Yumm-O
Was this review helpful? [ YES ]
52 users found this review helpful

Cali's Sinful Creme Brulee

Reviewed: Jun. 18, 2008
This was my first time making creme brulee, and it turned out great! Couple things I did. I heated the cream/sugar/salt over a double boiler until hot, but not boiling. I tempered the eggs as stated in the recipe before adding them to the cream mixture. Once I added the egg mixture, I heated again until hot, but not boiling - then strained into a bowl with a pour spout. I used the water bath as suggested, but did not cover them with the foil. I baked for about 45 minutes, as my ramekins were not the short, wide ones - but the narrower, taller ones (I got 5 out of this recipe). I cooled them for about 10 minutes before refrigerating them. I also brought them to room temp (about 40 minutes) before carmelizing the top. I used the broiler, but I think I will invest in a kitchen torch for the next time, as it made the mixture too hot, and I didn't have time to cool them again before serving. The taste was WONDERFUL!
Was this review helpful? [ YES ]
51 users found this review helpful
Photo by Kim's Cooking Now!

Roast Leg of Lamb with Rosemary

Reviewed: Apr. 14, 2010
Delicious. I usually am not a big fan of lamb, but this was excellent. I added a little lemon juice and balsamic vinegar to the marinade as suggested by others. Added about 1 cup of water to the roasting pan, and then when the lamb was resting - I added about 1/2 cup of red wine to the sauce and thickened it with a little bit of cornstarch mixed in water. Excellent. Even my 10 year old son who doesn't usually eat his meat, ate his all up. The sauce definitely makes this great. Thanks for the recipe!
Was this review helpful? [ YES ]
25 users found this review helpful
Photo by Kim's Cooking Now!

Amaretto Sweet and Sour

Reviewed: Sep. 7, 2009
Yummy! It's difficult to find sour mix where I live, so I used lemon lime soda instead and it was great.
Was this review helpful? [ YES ]
24 users found this review helpful
Photo by Kim's Cooking Now!

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!
Was this review helpful? [ YES ]
18 users found this review helpful
Photo by Kim's Cooking Now!

Cold Asparagus with Prosciutto and Lemon

Reviewed: Feb. 19, 2010
Lisa is one of my best friends, and a great cook, so I knew I had to try these. I'm glad I did. These are awesome! My asparagus were pretty thin, so I only boiled them for about 3 minutes and then submerged them in an ice bath to stop the cooking. My Italian husband also raved about them. We will definitely be making these again. Lisa, you're the best! Thanks for the recipe dear friend!
Was this review helpful? [ YES ]
18 users found this review helpful
Photo by Kim's Cooking Now!

Zucchini Orzo

Reviewed: Feb. 16, 2011
Loved it! Used 1/2 butter 1/2 olive oil to saute the onions and zucchini. I added about 1 tablespoon of garlic to the onions after the onions cooked about 3 minutes. I also added a couple of teaspoons of grated lemon zest along with the parsley at the end. Really nice, fresh flavor. For those of you who found this to be bland, adding the garlic & lemon zest really does add a lot of flavor. Next time I will only make 8 ounces of orzo, as I had a lot left over (I could see it was too much compared to the onion/zucchini mixture - so I left a good bit out, which is fine, because I can use this in another dish. Maybe a nice orzo salad). This one's a keeper!
Was this review helpful? [ YES ]
15 users found this review helpful
Photo by Kim's Cooking Now!

Sausage Flowers

Reviewed: Feb. 21, 2012
The Bunco ladies enjoyed these last night! I did pre-bake the wonton wrappers for about 8 minutes earlier in the day to make prep time easier. Also took the advice of another reviewer and pulsed the sausage in my food processor a couple of times, just to get an even crumble. I also mixed the sausage, salsa & cheese earlier in the day - then just popped it in the micro for a couple of minutes, filled the shells and re-heated for about 6 minutes, just to re-warm the shells. I got 34 out of this recipe instead of 24 - just a heads up for others. Nice appetizer, and will make again. Thanks.
Was this review helpful? [ YES ]
13 users found this review helpful
Photo by Kim's Cooking Now!

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Apr. 8, 2011
Quick, easy, delicious. For any of you who are wondering is substituting "quick" cook oats for the rolled oats will work - it worked just fine. Can't believe how with such little effort and ingredients you can deliver something so delicious. Saving this one to the recipe box for sure!
Was this review helpful? [ YES ]
13 users found this review helpful
Photo by Kim's Cooking Now!

Gourmet Pretzel Rods

Reviewed: Nov. 5, 2010
These are great! Tastes just like a twix bar the way I made them. I used caramel bits by Kraft, which melt up quickly, and you don't have to unwrap. TIP: Place a piece of wax paper on a cookie sheet and spray it with non-stick cooking spray REALLY WELL. If you don't do this, the caramel WILL stick! Coat the pretzel rods with the caramel (spreading with a small spoon works well), then place on the cookie sheet, and put cookie sheet in the refrigerator to set. While mine were in the frig, I melted about 3/4 of a bag of milk chocolate chips in the microwave. I spread the melted chocolate over the set caramel with a spoon. Then drizzled with melted white chocolate and sprinkled with Halloween sprinkles. Works well if you have help in this step. I was doing the milk chocolate, my son drizzled the white and my daugter decorates with the sprinkles. These were a big hit with my Sunday school class for a Halloween treat! Will make these again, I'm sure.
Was this review helpful? [ YES ]
13 users found this review helpful
Photo by Kim's Cooking Now!

Rossi's Sausage Gnocchi

Reviewed: Aug. 6, 2010
This was just okay. I did NOT add the 1 Tblsp. of the italian seasoning, and we still thought the seasonings were too overpowering (just using the 1-1/2 tsp.) I made homemade gnocchi, and after I had topped it with this sauce, I wished I had just taken some of my homemade tomato sauce out of the freezer and just used that with some fresh basil. My husband is from Italy, and they don't use a lot of dried seasonings over there. They try to keep things fresh and simple. Sorry - but I probably won't be making this one again.
Was this review helpful? [ YES ]
13 users found this review helpful
Photo by Kim's Cooking Now!

Home Made Top Tarts!

Reviewed: Feb. 24, 2011
These were delicious! Very easy to make. I didn't worry about squaring up my dough. I just rolled both doughs out slightly, folded them in half, and then cut each into 4 pieces. Carefully unfold, fill, wet edges slightly and seal. This way the halves match up perfectly with their matching piece. I'm only rating it 4 stars because the baking time was way off. I had to bake mine more like 10-11 minutes. I also only used about 1 cup of powdered sugar, which made plenty of frosting for all 8 tarts. The kids loved them. Made half strawberry and half raspberry. Yum!
Was this review helpful? [ YES ]
12 users found this review helpful
Photo by Kim's Cooking Now!

The Best Thai Coconut Soup

Reviewed: Jul. 28, 2009
This recipe is the bomb! Exactly what I was hoping for. Taste just like the soup at a Thai restaurant near our home. My husband and I had been trying to figure out what was in theirs, and couldn't figure out what the red spice was that was floating at the surface of the soup - it was the red curry paste! I ran to a local Oriental food store on my lunch hour today, and picked up a can of it for 99 cents. Only used a little bit of it, so I froze the rest in an ice cube tray and then in individual cubes for future use. The only changes I made to this recipe were that I left out the lemon grass (the red curry paste actually has lemon grass in the ingredients - so I don't think it jeopardized the flavor at all leaving it out). The only other change I made was that I used chicken instead of shrimp. We just had shrimp the night before, and I had 1 raw chicken breast left that needed to be used. I just sauteed the chicken with the oil, red curry paste and ginger until no longer pink, and then continued on with the recipe. Hubby, daughter and I all LOVED it. Served it with Pot Stickers and Korean Cucumber salad (from this site). YUMMO!
Was this review helpful? [ YES ]
12 users found this review helpful
Photo by Kim's Cooking Now!

Jamie's Minestrone

Reviewed: Dec. 7, 2006
This soup was really good. I did use all broth and no water as well. I used regular spinach vs baby spinach (as it was half the cost). I just chopped it up smaller, and it worked just fine. I would definately recommend cooking the pasta separately just before serving. I cooked mine separately, but added it to the soup a few hours before serving, and it soaked up a lot of the juice. I think doing as the recipes says would work much better.
Was this review helpful? [ YES ]
12 users found this review helpful

Cherry Almond Oatmeal

Reviewed: Sep. 4, 2011
This was okay. Probably won't make again. We're not huge oatmeal fans anyway, but I wanted to give it a try.
Was this review helpful? [ YES ]
11 users found this review helpful

Breaded Chicken Fingers

Reviewed: Mar. 14, 2011
Loved these. Followed Naples34102's suggestions and added some paprika, cayenne and poultry seasoning to the flour mixture. I didn't double dip, but didn't need too. My buttermilk mixture was nice and thick, and it really helped to get a nice thick coating on the chicken strips. Fried in half canola, half vegetable oil, to use up what I had on hand. The kids really liked these. Made some honey-mustard sauce for dipping, and also had blue-cheese dressing and sweet & sour sauce for dipping too. Thanks for the recipe!
Was this review helpful? [ YES ]
11 users found this review helpful
Photo by Kim's Cooking Now!

Beef and Lentil Soup

Reviewed: Feb. 17, 2009
We absolutely loved this. I modified it only slightly - using part chicken broth and part beef stock, because that's what I had on hand that needed to be used up. I did not use the cilantro - only parsley. I only added 1 cup of lentils, which was plenty for the amount of stock that I added. In the end, it was more like a stew. I served it over ditalini pasta with crusty french bread on the side. Delicious!
Was this review helpful? [ YES ]
11 users found this review helpful

Baked Oatmeal II

Reviewed: May 13, 2012
I made a few changes to make this recipe Weight Watcher's friendly . . . First, I only made 1/2 recipe (4 servings). I cut the brown sugar down to 1/4 cup, used skim milk, and substituted apple sauce for the butter. Even with these changes, it was delicious! Weight Watchers Points Plus = 6 per serving. Not bad!
Was this review helpful? [ YES ]
10 users found this review helpful
Photo by Kim's Cooking Now!

Apple and Spice Pork Roast

Reviewed: Nov. 5, 2010
Loved it! I used a 2 pound boneless pork roast. It took about 1 hour in a 350 degree oven for it to reach the internal temperature of 140 degrees. At that point, I poured ALL of the applesauce mixture over top of the roast, threw in about a half of bag of baby carrots along the sides of the roast, covered it and baked for another hour or so. I just poured the sauce over the sliced meat on the serving platter. I did not scale the recipe due to my smaller roast size - I just kept all other amounts the same. I had plenty of sauce form my 2lb. roast. The carrots were perfect, and nice and sweet from the sauce. This one is definately a "do again" recipe! Thanks.
Was this review helpful? [ YES ]
9 users found this review helpful
Photo by Kim's Cooking Now!

Caribbean Holiday Shrimp

Reviewed: Jul. 25, 2009
My husband and I really enjoyed these, although they were just a little too spicy for our taste. Next time I will exchange cayenne for the crushed red pepper. We tossed ours, marinade and all with some fresh salad greens and a little bit of red onion (to use some up that we had on hand). It was a very nice refreshing salad with a kick!
Was this review helpful? [ YES ]
9 users found this review helpful

Displaying results 1-20 (of 381) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States