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

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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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89 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

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

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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9 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

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

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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6 users found this review helpful

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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5 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

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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3 users found this review helpful

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

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

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 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

Refried Beans Without the Refry

Reviewed: Oct. 17, 2014
This was awesome. Will definitely be making this regularly. Great with some jalapeno jack cheese and sour cream. I had a roasted chicken carcass available so I boiled that in about 10 cups of water for a couple of hours and then had the 8 cups of broth left to use for this instead of water. I drained off about 6 cups of liquid and then used an immersion blender. It was not as thick as I think most people would like, so probably better to follow instructions and add the liquid back in as you blend/mash them. But leftovers did get thicker. I then used the liquid I pulled off to make Spicy Black Bean Slow Cooker Soup (from this site).
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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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