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

cook's profile

ANNEOKIRBY

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
1 user found this review helpful

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.
Was this review helpful? [ YES ]
0 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).
Was this review helpful? [ YES ]
5 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.
Was this review helpful? [ YES ]
3 users 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.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
9 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
1 user 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).
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
17 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.
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
6 users found this review helpful

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.
Was this review helpful? [ YES ]
0 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!
Was this review helpful? [ YES ]
92 users found this review helpful

Displaying results 1-20 (of 34) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

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