ANNEOKIRBY Recipe Reviews (Pg. 1) - Allrecipes.com (1918558)

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Fluffy Peanut Butter Frosting

Reviewed: Oct. 11, 2013
Very good. Mixed up easily and then I put in my cake decorator which worked well. Maybe not quite as creamy as other frostings, but the taste is fantastic. I used to top the Black Magic Cake from this site, and the combination was off the charts delicious.
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Black Magic Cake

Reviewed: Oct. 11, 2013
This cake is to die for. Awesome! And so easy to make. All in one bowl, and I didn't even get out the mixer. Used a whisk to stir dry and then mix in the wet ingredients. I baked 40 minutes in a teflon coated bundt pan that I coated heavily with Pam, so it dropped right out. So moist, rich, and flavorful. This cake could stand on its own, sprinkled with confectioners sugar. But I added Fluffy Peanut Butter Frosting, from this site, and that took it over the top.
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Creamy Blueberry Pie

Reviewed: Aug. 12, 2013
This is an easy recipe and tasty. I made once according to the original recipe and another time with some of the other recommendations. It is in no way overly sweet. The topping amount is completely appropriate. I used a roll out prepared crust and cooked one time in a quiche dish and the next time in a cake pan. Seems like a pie pan might be too small. Also added 1 t vanilla to filling. Second time I made I used 1/4 c white sugar and 1/4 c unpacked light brown sugar with 1 t cinnamon. I thought this was better than original version. Other than this, quantities in original recipe are perfect. I served cold with vanilla ice cream. Would also be good served with breakfast. I cooked first time in oven and added a significant amount of extra cooking time. Next time I cooked in toaster oven and added about 10 minutes extra.
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Enchilada Pasta Bake

Reviewed: Apr. 9, 2013
This is a good basic recipe, but definitely needs help. I used a box of whole wheat spirals (that is the 4 1/2 cups). I added a can of mexicorn, but next time would probably just throw in 1 c of frozen corn. Also added a can of green chiles, poured a can of red enchilada sauce before I added the cheese, and topped with 6 oz can sliced black olives. I used the Taco Seasoning I recipe from this site instead of the seasoning packet. Served with sour cream and hot sauce. Definitely needed hot sauce. Next time I will add a second type of bean (maybe pinto beans) to the black beans and add at least 1 c of jalapeno jack cheese stirred into the base, plus the 2 c on top (we added more cheese when we ate). Also can take more cilantro and green onions.
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Cheesy Ranch Potato Bake

Reviewed: Apr. 1, 2013
These are good, but no one was raving over them. Easy dish to make, which is always nice. I used red potatoes (3 lbs, so I cut back slightly on the cheese/dressing). I used about 2 T butter, definitely no need for more. Another reviewer said they precooked in oven and then put in crock pot with dressing/cheese. That would be a good idea for a make ahead dish that also alleviates oven space.
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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 7, 2013
Very good and easy, but I did make a few adjustments to help with flavoring. I used low sodium chicken broth to fill crock pot instead of water. I added 1/2 t poultry seasoning, 1/2 t paprika, 1 t garlic powder, and 1 t black pepper. I also added about a cup of frozen mixed vegetables part way through the cooking. Seems like that was a big part of making this come out good. I also placed the torn biscuits in the cooker about 2 hours, rather than 30 minutes before serving. I think 30 minutes they would not be cooked enough. I also think this would be just as good to leave the biscuits out of the cooker and bake them and then serve this over the top of the bake biscuits.
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Chicken Creole with Chile Cream Sauce

Reviewed: Jan. 14, 2013
It was mediocre at best. I used a 7 oz can of chiles, and used a combination of Emeril's original essence, southwest spice, and bayou blast (total 4 teaspoons). I cut the chicken into cubes and coated in seasonings and let sit for about 30 minutes before cooking. It still needed extra spices. I served over brown rice. It definitely rates for being easy, about one of the easiest things I've ever made and clean up was simple. It just needing something, ocra or other veggie, and I don't know what else. It just wasn't good enough to mess with figuring out how to doctor it up. There are too many other good recipes out there. BTW, I used 1.6 lbs of chicken and there was more than plenty of sauce.
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Crispy Gingersnaps

Reviewed: Dec. 24, 2012
I have never cared for gingersnap cookies, but I made these for my mother-in-law's mother. Maybe I'd never had a good gingersnap before because I liked these a lot. They do not taste overly gingery, but I also used a store brand ginger so that could be it. Very easy to make. I think I got well more than 7 dozen from this recipe.
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Pumpkin Muffins II

Reviewed: Oct. 31, 2012
Good muffins. I used 2 cups canned pumpkin. Also substituted about 1/2 c oil with apple sauce and made up the remaining 2/3 c with olive oil. I used spices as in recipe and would keep that the same. If you don't like cloves, maybe could drop to 1 t. But otherwise not sure why others dropped the spices. I also added some dark chocolate chips which was tasty. Could definitely add nuts if you like that. I got 16 muffins total.
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Chocolate Zucchini Cake III

Reviewed: Dec. 26, 2011
This cake is awesome. I have made it 3 times and get raves. Made this healthier by using dark cocoa and also substituted about 1 1/4 c. (or more) of the vegetable oil with unsweetened applesauce & the rest used olive oil. I also added 1 t. of vanilla. And instead of walnuts I used 1 c. of dark chocolate chips. I baked in a bundt pan & iced with cream cheese icing (8 oz cream cheese & 1/4 c. butter creamed, then stir in 1 c. confectioners sugar & 1/2 t. vanilla).
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Italian Sausage Soup

Reviewed: Jun. 12, 2009
Very good, and what great vegetables. I used hot sausage, extra garlic, chicken broth instead of beef, and extra tomatoes. I used 1 low fat/sodium broth and 1 regular and did not add any salt, but I thought it was on the salty side. Not sure why. If I can reduce the salt flavor, I would top with grated parmesan.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 20, 2009
This was very good. And I don't think it gets any easier than this. The hardest part was shredding the chicken. Since some reviewers noted the flavor of beer, I went ahead and used chicken broth instead. And since the recipe does not specify, I did not drain or rinse the beans. Since it came out well, I assume this was correct. I also cut down cook time to about 5 hours by cooking on medium. And tortilla chips in the bowl definitely gave it that little extra heartiness and flavor. This is a keeper.
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Mexican Casserole

Reviewed: Jan. 22, 2009
This was ok, but nothing special. It needs enough fixing, that it is likely not worth trying again.
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Spicy Slow Cooker Black Bean Soup

Reviewed: Oct. 13, 2008
This was delicious and incredibly easy to make. The spices were just right to me - not sure why someone would make this recipe if they don't like spice. Also, I don't see any need to pre-cook the beans before adding to the crock as others suggested. Before I turned the heat to low, I filled up my blender and pureed then mixed back in with whatever beans were left in the crock. This really helped thicken up the soup, but still left some whole beans for texture. Also added some chopped up turkey bacon at this time (ham or sausage would be good too). I served with chopped green onion, shredded mexi-cheese, and lite sour cream (sour cream also helps cut spice for those who need it). You could also top with a few sliced jalapenos and or chopped tomatoes. If serving as a meal, you'll feed five at the most. But there is plenty of room in the crock pot to double the recipe if you need to serve more. Will definitely be making this again.
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Warm Crab Parmesan Dip

Reviewed: Sep. 21, 2007
I followed the instructions provided by the recipe submitter to use 8-10 oz crab meat and a scant cup of freshly grated parmesan. I also used low fat cream cheese, mayo, and sour cream which I almost always use without incident. And I added a couple teaspoons of Old Bay. I found this dip to be too rich of the cream cheese, mayo, and sour cream and not flavorful enough of the crab or anything else. I did use canned claw meat and I agree that fresh lump would have made it better, but not significantly. If I made this again I'd add at least 4 more oz of crab and more Old Bay and other spices. But there are too many other crab dip recipes out there that I'd make before I went out of my way to figure out what's wrong with this one. Sorry :-(
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Cheese Cake Cups

Reviewed: Feb. 7, 2006
I used to make these when I was a girl and they are just as good as I remembered. Not sure why others feel the need to crush cookies,etc. The cookies set in the bottom of 2 1/2 inch foil cups and the taste & texture is fine, just like a crust. And the foil cups eliminate the need for a muffin pan, I just placed cups in a cake pan. But I do agree with others on cooking time, these need 30 minutes and didn't brown at all (which is fine since cheesecake shouldn't brown). I substituted 1/2 c lite sour cream for 1/2 c lite cream cheese. I also used reduced fat Nilla wafers and lite cherry pie filling (20 oz can was perfect amount for 4-5 cherries in each). So they end up about 140 calories each. Very easy to make & a nice treat when you want a simple and light dessert.
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Graham Cracker Crust I

Reviewed: Feb. 13, 2005
I omitted the cinnamon because I did not think it would compliment my filling. The crust was good, but didn't pack down as hard as I would have liked. My filling required some spreading and I had some of the crust start to pull up while spreading.
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Hershey's ® Chocolate Mousse

Reviewed: Jan. 5, 2005
This was fantastic and not very difficult. I modified to 24 servings and it made about 16 servings. I cut sugar in half it was the perfect sweetness. Used a sifter for the cocoa and think that helped a lot to keep out any lumpiness. Also didn't have any trouble with the gelatin as long as it was sprinkled and stirred well. You can make a garnish to stick in prior to serving with melted chocolate drizzled onto waxed paper and refrigerated.
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Slow Cooker Stuffing

Reviewed: Dec. 13, 2004
This was great. And so nice to not have to worry about another thing needing cooking time in the oven. I left out the mushrooms and then put about 50% more onions & celery and next time may do a little bit more. Also made my own bread crumbs with french bread. Only thing I will change next time is not add the salt, it tasted a bit too salty.
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Egg and Hash Brown Pie

Reviewed: Oct. 26, 2004
This one went over great. Got requests to make it again. I added a few extra eggs, some pepper, and a can of green chiles. Next time I'll probably add some Krazy Jane's mixed up salt. I also made it the night before and kept it in the fridge until I was ready to bake in the morning. Came out great.
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Displaying results 1-20 (of 33) reviews
 
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