Kitchee Recipe Reviews (Pg. 1) - Allrecipes.com (18780764)

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One Bowl Buttercream Frosting

Reviewed: Mar. 4, 2012
LOVELY. This is absolutely scrumptious. It's rich, creamy, smooth, so chocolatey and the texture is just amazing. Thanks so much for this easy, easy recipe. I don't make scratch cakes often and I haven't had much luck with frosting recipes and I refuse to use store-bought frosting because I think it's disgusting. I made David's Yellow Cake from this site (excellent!), used this frosting and had not even a crumb left over to take home. Beautiful.
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2 users found this review helpful

Unbelievably Yummy Chicken Casserole

Reviewed: May 18, 2011
I HAD to try this recipe. I'm drawn to the ones that have that single weird ingredient that makes you wonder what it would be like. Most of the time they turn out wonderfully and you can tell your friends about your great new discovery. Unfortunately, this isn't one of them. I very rarely give poor reviews because I know people have different tastes but this was just so very....odd. The blending of the soup and this topping was just wrong. It tasted like sweet mushroom soup and started making us nauseous just because the texture and taste weren't adding up! Different, and not in a good way. Sorry.
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5 users found this review helpful

Classic Shepherd's Pie

Reviewed: Apr. 29, 2011
This is a nice change from the usual. It's quick, easy and very, very tasty. I followed the recipe to a T, tasting as I went along. I was a little wary of using the whole amount of dijon but it didn't overpower at all. The only change I would make is to use tomato paste instead of the ketchup, as I thought the sweetish tang of the ketchup was a bit much and add a bouillon cube. That's just personal preference, though. All in all, a great meal, thanks :)
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33 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Apr. 29, 2011
These cookies are perfect, slightly chewy and super tasty. I used 1tbs of vanilla, gently melted the butter (never margarine or crisco) with the brown sugar and let it cool so it wouldn't curdle the eggs and made sure my cookie dough was well chilled before I started baking. My family has been making these cookies ever since I was a little girl and they've always turned out flat. Our friend's mom's cookies were flat. Even the the Portuguese lady who lived down the street and was the best baker ever (!) had flat chocolate chip cookies. These are the real deal. Don't make them often because we'll sit there with our cold milk or hot tea and devour them all! Happy eating :)
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10 users found this review helpful

Soft Molasses Cookies V

Reviewed: Feb. 23, 2011
Oh sal, why oh why did you have to submit this recipe? I made 2 batches in 3 days and my husband and I ate them all. Every. Single. One. These cook up beautifully and turn out nice and soft but not too soft. I added a little cardamom just because it tasted wonderful in recipes like this and rolled them in white sugar before placing them on the cookie sheet. I used parchment paper to line my sheet with ~ no fuss, no muss, no mess! Thank you for a wonderful cookie :)
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7 users found this review helpful

Brown Sugar Cream Cheese Frosting

Reviewed: Nov. 16, 2010
This frosting is divine. The only thing I did differently is halved the almond extract, I knew it would overpower the other flavours with one full tsp. I also highly recommend using ONLY pure extracts, they make an enormous difference in flavour. As for the poster who said that this tasted just like a "block of cream cheese", then that is the only ingredient you must've used! This frosting beats up light and fluffy and goes perfectly with a great spice cake.
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4 users found this review helpful

Moist, Tender Spice Cake

Reviewed: Nov. 16, 2010
This is without a doubt the best spice cake I've ever made. The spices used are perfect and no one spice overwhelms anything else. It is moist and absolutely delicious. I bake mine in a stoneware fluted pan just because it looks pretty so I have to adjust cooking times~ 50 minutes in the oven and it is done perfectly. I took another reviewer's suggestion and made the "Brown Sugar Cream Cheese Frosting" from this site to top it with. That frosting complements this cake perfectly. I double the frosting because you do get quite a large cake and just because it tastes divine! Thank you. *EDIT* I forgot to add that I've seen quite a few complaints about mixing this recipe. What I do with ALL my cakes is keep the wet and dry ingredients separate. For this cake, I beat the butter and sugar until fluffy, added the rest of the wet ingredients one at a time while slowly beating to blend. In another bowl I sifted all the dry ingredients together then added them slowly to the wet bowl and mixed it together by hand with a wooden spoon. Never fails! I give it 4 stars because I did have to make these changes and I'm sure that new cooks don't know that keeping the wet and dry separate for a cake is crucial.
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122 users found this review helpful

Cinnamon Raisin Bread II

Reviewed: Nov. 1, 2010
This is a fantastic cinnamon raisin bread recipe. I've had my breadmaker for a few years now and after using it a few times, I put it away because the bread it made was always too dry. Canadian all purpose flour is much different from US all purpose so it wasn't the type of flour~ I finally figured out it was the amount. Anything over 3 cups for a 2lb loaf is too much! Anyway, this bread turned out to be moist and delicious! It wasn't too moist, it turned out like the SunMaid Raisin Bread I buy from the grocery at $4.99 a loaf. So...sorry SunMaid, I no longer need you anymore. The only things I did differently with this recipe was added an extra tsp of cinnamon and soaked my raisins for about half an hour before adding them to the cycle. Everyone LOVED this bread and I make it weekly now. Our favorite way of eating it is to slice a very thick piece, (we have a wide-slice toaster) cutting the piece in half and popping it into the toaster. YUM! Thank you for this recipe, it's the best cinnamon raisin one I've found :)
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51 users found this review helpful

Real French Crepes

Reviewed: Sep. 3, 2010
I've made this many times with complete success. It's a nice, easy recipe. I do use a little butter instead of the spray and sometimes I'll add a touch of vanilla to it, depending on what I'm topping them with. I use a blender to get the batter very smooth and then let it sit in the fridge for an hour before making it, sometimes even overnight just to make sure that every bit of flour is absorbed. This is an essential step, and you won't get a floury taste. It's very important to use a high quality pan, I use a 10" cast iron pan and heat it on med/high and melt the butter. Pour the batter in and immediately swirl it to fully cover the bottom. It only takes about 1 minute before it's dry enough to turn and then maybe, MAYBE 15 seconds on the flip side. Just tilt your pan over and the crepes slide right off onto your plate. SammySam, this is a great recipe I'v used for a long time, thank you!
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16 users found this review helpful

Creamy Rice Pudding

Reviewed: Aug. 17, 2010
Wonderfully easy rice pudding that tastes absolutely luscious. I find that using arborio rice is the best for recipes like these, it's very creamy itself. Watch cooking times when using this rice! Cooking time was cut nearly in half, so just keep a close eye on it. I too sprinkle a little cinnamon on top before serving. Thanks Erica, this has become a staple in my house, I'll cook it up just to eat for dinner sometimes :)
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3 users found this review helpful

Lamb Tagine

Reviewed: Jul. 23, 2009
This dish is unbelievably good. Extrememly flavorful. All the spices blend in so subtly together and nothing overpowers anything else. You get a hint of a different spice with every bite you take. I used chicken thighs and I only let them sit in the fridge for 3-4 hours and it still turned out fantastic. I love this so much I've made up little "spice bags" attached to this recipe to give to my friends. Have heard nothing but raves. Thank you! **Edit** Aug 13, 2009 The first time I made this recipe, I followed the instructions. I made it again yesterday in my crockpot. I just threw everything in, DIDN'T brown the chicken, carrots and onions. I wouldn't recommend using the crockpot, the recipe lost a lot of flavor.
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9 users found this review helpful

Buttermilk Pancakes II

Reviewed: Dec. 28, 2008
Oh, these pancakes are the best ones I've ever had! Light and fluffy with just a tiny bit of crispness around the edge, yum! I followed other reviewer's advice and barely mixed this. I mean there were flour bubbles everywhere! Thanks because these turned out perfect.
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3 users found this review helpful

Little Mickey's Favorite Cheesecake

Reviewed: Dec. 28, 2008
Scrumptious, even though I made a couple of minor changes. I made a regular graham cracker crust and omitted the choc chips from the batter and made a ganache frosting instead. This cheesecake turned out to be so smooth and creamy and had a nice delicate peanut butter flavor, not overwhelming at all. First time using a water bath to cook a cheesecake, I plan on cooking all subsequent ones the same. Thank you.
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4 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Dec. 23, 2008
This soup really is the best bean and ham soup I've ever had. Rich, hearty and full of taste! I couldn't find a ham bone at my grocer's and didn't feel like driving to my butcher so I used two large ham hocks and cut a large piece of black forest ham into chunks. I also used low sodium broth, juice and tomatoes. This soup is so flavorful you really don't need all that extra salt. Thanks for the recipe, and I can't wait to try it with a ham bone :)
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2 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Dec. 21, 2008
This cake did bake up beautifully. It rose well, it's moist and really lovely to look at. It does have a nice taste but it's very, very sweet. The addition of the glaze makes it sickly sweet, unfortunately. I would recommend not glazing this at all.
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4 users found this review helpful

Upside-Down Coffee Cake

Reviewed: Feb. 18, 2008
What a great cake! It's moist, light, not too sweet and has an absolutely delicious caramelized top. I used a deep angel food cake pan which worked perfectly. I also followed other reviewers suggestions and lined a pan with foil for the cake pan to sit on. Great for clean up! I found that using that kind of pan meant I only had to bake it for 65 minutes so be sure and check for doneness sooner than indicated in the recipe. Thanks!
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14 users found this review helpful

Fresh Pineapple Upside Down Cake

Reviewed: Sep. 16, 2007
Delicious! This recipe is perfect as is. The first time I made it I followed the recipe exactly but took other reviewers suggestions and baked it at 375 for the recommended time. The cake rose beautifully but unfortunately the top didn't crisp up at all. However, it was still great. Made it again last night, baked at 400 and it turned out perfect! The topping was nice and crispy and the cake part was still moist and fluffier than I would've expected. I loved how much juice went into the batter because you can still taste it when it's baked up. I cheated and used canned pineapple rings and juice this time and didn't notice a big difference. I wasn't sure how long to beat the egg whites so I stopped when they got a little stiff but were very foamy. Definitely made the cake lighter and moister. Be very careful when turning this onto a plate! I ended up spilling hot butter and brown sugar all over the place because my plate wasn't tight enough to the pan. I would also recommend using a square cake pan just because it's easier to serve. Thanks for this recipe, it's a keeper :)
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5 users found this review helpful

Yummy Potato Skins

Reviewed: May 19, 2007
Sounds better than it is. Bland and boring.
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4 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: May 13, 2007
These really are the best peanut butter cookies I've made and I've made them a lot! They're soft, fluffy, moist and very peanutty. I add a cup of chocolate chips to the batter which makes them absolutely delicious. I was also concerned about how wet the batter was but no worries, they turn out great. They are NOT oily and even though they are soft they didn't fall apart. Thanks for this recipe, I don't have to look anymore :)
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7 users found this review helpful

Linguine with Chicken and Sauteed Vegetables

Reviewed: Feb. 5, 2007
What a nice surprise this dish is. On the surface it really doesn't look like anything too special, but it's flavorful and delicious. No one flavor overpowers the other. Tossing the noodles with the garlic oil is a must! I doubled the veggie amounts,used olive oil instead of the veg oil, omitted the cilantro and squeezed a little lime juice over the dish when it was done. Fantastic! I would also recommend using a good quality soy sauce (like Kikkoman) instead of the thick cheap salty stuff. Thank you, this is definitely a keeper.
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88 users found this review helpful

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