ANNEOKIRBY Recipe Reviews (Pg. 2) - Allrecipes.com (1918558)

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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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3 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Oct. 26, 2004
This was really good. Had good pumpkin flavor, very creamy, and flavorful crusty. I also used the sour cream topping from the "Libby's Pumpkin Cheesecake" recipe. I used lite cream cheese and sour cream and added a little extra pumpkin too. Next time I might bake the crust for a few minutes because it seemed too buttery. My girlfriends loved this and several asked for the recipe.
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0 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Apr. 14, 2004
This is a nice, light dessert and very easy to make. I made the angel food cake from scratch and don't think its worth it. Next time I will use a mix. I used low fat cream cheese and cool whip and you would never know. Also used a little over a pound of strawberries and next time will use closer to two pounds. This would definitely be great mixed with other berries. I bought a 12 ounce container of glaze and didn't use the whole thing, 18 ounces would definitely be too much. A strawberry huller and egg slicer make the strawberry preparation a snap. I made this on Saturday for serving on Sunday but the leftovers tasted better on Monday and even better on Tuesday. Next time I will definitely make at least two days ahead. This would make a colorful presentation on July 4th and also would look pretty split into two heart shaped pans on Valentine's Day.
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7 users found this review helpful

Angel Food Cake III

Reviewed: Apr. 14, 2004
This cake was good, but I think a box mix would be just as good. With the leftover egg yolks I used the custard recipe that CCRUMP gave on 1/4/03 and it didn't turn out very well, it didn't thicken enough (maybe needs cornstarch). But I also found a recipe called "Gold Cake" that calls for a cup of egg yolks and would be perfect use of them if you want another cake.
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12 users found this review helpful

Blizzard Cake

Reviewed: Mar. 16, 2004
This ice cream cake is great and very easy too. I made two for a group of 16 and they LOVED it! Per previous suggestions, I made a graham cracker crust and used a springform pan - both gave it a beautiful presentation. People thought a chocolate graham crust might be too chocolatey and that regular graham gave it good flavor. I also chopped the cookies in a blender which was a snap. I made one with Oreos and one with Chips Ahoy - the Chips Ahoy was more popular.
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17 users found this review helpful

Chicken Enchilada Dip

Reviewed: Jan. 24, 2004
This was great. Several people complimented me on this. I sprinkled fajita seasoning on the chicken before baking. And I also used canned jalapenos and added xtras but I still think it could have used some extra zing. Next time I will add something like taco seasoning, garlic, onion powder, or the enchilada sauce like others suggested. After baking, top with chopped black olives and green onions for some color. Serve with Tostito or Fritos scoops - this dip needs a hearty chip or they will break off. We used the leftovers rolled in tortillas and it was great that way too.
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1 user found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Jan. 18, 2004
I made several modifications per previous suggestions which ultimately made this a great cookie. I used half butter flavored shortening and half butter. I used half light brown sugar and half brown sugar. I also cut the cocoa in half the first couple of times I made this, but I am going to try the full amount the next time. Also, cut the peanut butter cups up in advance and stick them in the freezer, this helps keep them looking like peanut butter cups instead of melting out. I also used dark chocolate chips instead of semisweet the last time and I loved the rich flavor it added. Be careful not to over cook these cookies. Because the chips don't necessarily melt out and the cookies don't brown or spread very much they can look like they're not cooked when they really are. The recipe can make up to twice as many cookies than noted. Don't do any more than double the recipe or it is just too difficult to handle.
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3 users found this review helpful

American Lasagna

Reviewed: Oct. 15, 2003
This is a great recipe, but better with some modifications. I followed several suggestions from other reviews. Mainly, this lasagna would be way too dry and bland without more sauce and spices. I added the equivalent of 1 1/2 28 oz cans of pre-seasoned sauce. To the sauce I also added lots of xtra garlic and fresh oregano plus I used half ground beef and half hot italian sausage instead of all beef (next time I might even go with all sausage because that added a lot of good flavor). I was going to add some crushed red pepper flakes but forgot, so I will add a little next time. To the filling I added a few xtra ounces of ricotta, a few xtra ounces of mozzarella (I used part skim), and 4 ounces of cream cheese. I also used xtra parmesan on the top. I cut the brown sugar in half and also used a little less salt. I don't know if I needed to, but I sprayed the pan with Pam and also spread a little sauce on top of that and clean up was a snap. I had modified the recipe for 12 servings and used a bigger pan and I cooked it for about 1 hr 40 minutes. Clearly the 30 minute cook time at the bottom of the recipe is a misprint and should read the 1 1/2 hrs that it states at the top. Also, I covered with foil for half of the cooking time which helped keep it moist on top. I served this to 10 girlfriends and they all thought it was terrific!
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92 users found this review helpful

Slumgullion

Reviewed: Jun. 10, 2003
This recipe is probably better for kids. It needed some help for an adult's palate. I added some mexican seasoning and cheddar cheese and this helped. Definitely is an easy one to make.
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0 users found this review helpful

Farmer's Casserole

Reviewed: Apr. 23, 2003
This recipe is a good base, but needs several additions. It doesn't have a lot of flavor. Definitely not enough cheese. I about doubled the cheese with cheddar in addition to the pepper jack. I also added garlic powder, oregano, and ground mustard but it still wasn't quite enough. Need to add salt and pepper and I would also add the green chiles that someone else suggested. And I used the o'brien potatoes. With those additions, this is a good make the night before easy breakfast meal.
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0 users found this review helpful

Ladyfinger Cheesecake

Reviewed: Feb. 16, 2003
This is a nice light alternative to regular cheesecake. A good follow up to a heavy meal. This dessert's presentation is deceiving for how easy it is to make (about 35 minutes). The crust was very hard and I'm not sure how to change that. Also, the next time I may add some kind of liquor to give it a little bit more flavor. The recipe calls for a 12 oz container of whipped topping and they only come in 8 & 16 oz. The 8 oz container was more than enough as I could not even fit the entire mixture into the pan and the whipped topping takes some of the cheesecake flavor away. Also make sure you use a large mixing bowl.
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8 users found this review helpful

Quick Pumpkin Pudding

Reviewed: Feb. 2, 2003
Tastes too much like uncooked pumpkin pie filling. If you modified the recipe like KATRINA02 suggested it would probably be better. there was definitely not enough vanilla pudding mix and way too much pumpkin pie spice. Perhaps adding a little bit of sugar would help too. I won't ever make this again, although this was so simple and quick to make.
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2 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Dec. 2, 2002
I have only made a pie crust a couple of times before and this crust came out awesome and was pretty easy to handle too. I don't usually like the taste of pie crust very much, but this one tastes good all on its own. I used butter flavored shortening.
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4 users found this review helpful

Cindy's Pumpkin Pie

Reviewed: Dec. 2, 2002
This was a great pumpkin pie. I do not think it was too sweet, but you could always use 1/4 less cup of sugar. I would add touch more of the spices the next time I make it. I used the Baker's Secret Pie Crust with this recipe which was great.
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1 user found this review helpful

Displaying results 21-34 (of 34) reviews
 
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