KIMBERLYMI Recipe Reviews (Pg. 1) - Allrecipes.com (1921303)

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Chocolate Frozen Yogurt

Reviewed: Sep. 10, 2009
This was delicious! Smooth, creamy, and chocolatey with a minor background tanginess from the yogurt. Per other reviews I used a tablespoon of corn starch and added a tablespoon of unsweetened dutched cocoa powder. I combined these with 1/2 cup sugar in a saucepan with the evaporated milk, and brought it to a boil, stirring regularly. After boiling for a couple of minutes, it thickened up nicely. Then I reduced the heat to low and added the chocolate chips. I made sure to use good-quality chocolate (Green Black brand cocoa and Ghirardelli chocolate chips). I also used vanilla low-fat yogurt and omitted the vanilla, since that's what I had on hand. The end result was creamy, thick, and chocolatey. It was great right out of the ice cream maker (soft serve consistency) and frozen overnight (hard pack consistency). Thanks for the recipe!
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27 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Feb. 2, 2009
The fruit salsa is surprisingly good for such a simple recipe! I've served it twice at gatherings and both times people loved it and asked for the recipe! I used apricot jam as recommended in some other reviews. For the tortilla chips, I used 1/4 cup real melted butter (brushed on) instead of the spray and half a cup sugar with a tablespoon cinnamon mixed in. I had just enough and I can't imagine them any sweeter! Thanks for the great recipe!!
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1 user found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 22, 2008
Oh my, these are delicious! And so simple to make, since the recipe doesn't involve the perilous creaming method. I experimented with both andes mints and halved ghirardelli chocolate mint squares and surprisingly preferred the andes mint hands down. I also found that a spoon worked much better than a toothpick to swirl the chocolate at the end. Thanks for the recipe!
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3 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Dec. 21, 2008
Yum! This is my new special-occasion chocolate chip cookie recipe (I use a Cooking Light recipe the rest of the time). Instead of combining the baking soda with hot water, I just whisked the baking soda with my flour before adding to the creamed butter & sugar mixture. Worked just fine! I made a half batch of these by the slightly-rounded tablespoon and got just over 3 dozen cookies. Thanks for the recipe!
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2 users found this review helpful

Focaccia Bread

Reviewed: Apr. 4, 2008
Very good!! I used fresh herbs (1 tbsp each) and fresh garlic (3 cloves). Proofed the yeast as others suggested and then added the salt, olive oil, and remaining dough ingredients. The dough hook on my kitchen aid made kneading a breeze. Topped with sea salt and about 1/4 cup parmesan cheese (no mozz). Quick and so tasty!
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2 users found this review helpful

Caramel Apple Dip

Reviewed: Oct. 10, 2007
This is so good!! I made it with 1/3-less-fat cream cheese and only half the brown sugar (1/4 cup). Warm it was very creamy and had a definite but complimentary cream cheese flavor. Chilled (my preference!) it kept its creamy dip-able consistency and had a more pronounced caramel flavor. I also used 20 caramels instead of 16. This recipe was easily doubled. Thanks!!
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2 users found this review helpful

Pizza Sauce I

Reviewed: May 28, 2007
Great fresh taste you don't usually find in pizza sauce. I added a tablespoon of tomato paste after reading the reviews. It was definitely thick enough to spread. My husband thought it might be better even thicker, so next time I'll try 2 tablespoons. Thanks for the recipe!
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2 users found this review helpful

Make Ahead French Toast

Reviewed: Jun. 12, 2006
I used egg beaters rather than eggs, and evaporated milk rather than half-and-half in this recipe in an attempt to lighten it up. Usually these substitutions work fine, but for whatever reason this recipe didn't work out that great for me. The taste was nice, but it was very hard to get the bread out of the pan the next day, and the topping seemed to turn a little crunchy. Cleaning up the baking dish was a nightmare.
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1 user found this review helpful

Super Fajita Marinade

Reviewed: Jun. 12, 2006
Very tasty! I think this is the best fajita marinade I've had, at home or out. I like that it didn't call for a ton of oil. I probably would have given this recipe 4 1/2 stars if that was possible, only because my husband thought the chicken we marinated (overnight) was a little heavy on the lime. The leftovers weren't quite so lime-heavy. I think the next time we make this we'll use a bit less lime juice and make up the difference with some broth. This recipe is definitely a keeper!
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44 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jun. 10, 2006
I've made this recipe many times since I first found it. It's the only recipe I use for pizza crust anymore! I've made it with white flour, half white and half whole wheat, and white whole wheat flours, on a pizza stone or a baking pan, with garlic and herbs and plain - and it's been great every time. I use a KitchenAid mixer and it makes it a snap. I do find that I need to use a little more than 4 cups of flour, though, to make a dough that isn't sticky. It freezes well - I usually divide the dough in half, wrap one half in freezer paper and put in a zipper bag and then freeze.
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5 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Jun. 10, 2006
Wow, you guys weren't kidding - this was HOT! But very, very tasty. I served it with cornbread muffins, green beans, and plenty of chilled watermelon to douse the flames shooting out of our mouths. It was an excellent meal, but very hot! Next time we'll try making the recipe exactly as is except with 1 tbsp chipotle powder and adjust from there. *Updated to add: tried this with 1 tablespoon chipotle powder, and it was perfect. Served it to guests and it was a big hit!
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11 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: May 11, 2006
I have to give this recipe 5 stars because it's definitely the best recipe of it's type that I've tried, from several sources. I made a few adjustments based on the reviews...I added bite-sized carrots and celery to the onion as it was cooking. I added a 14.5 oz can of petite diced tomatoes, and used 3 cans of beans: 2 red kidney beans and 1 can of great northern beans (comparable to the other white beans called for in the recipe). I used less olive oil to cook the onion, and romano rather than parmesean cheese. I also only used 4 cups of liquid: 2 cups of water and 2 of chicken broth. I think next time I'll use the full 5 1/2 cups of liquid, as my husband thought the broth was just a bit too tomatoey. I thought it was great, and I'll definitely make it again. I served it with the Garden Herb loaf from this site, which is a hearty, chewy bread and a great companion for this soup.
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81 users found this review helpful

Garden Herb Loaf

Reviewed: May 11, 2006
Tasty, chewy, satisfying bread. Perfect companion to soup. The herb flavor was mild but not too mild. I made the recipe as it was written, using my Kitchenaid stand mixer. The dry ingredients went in the mixing bowl and I stirred the wet ingredients in by hand. After that I used the dough hook on "2" and the pouring shield to add the remaining flour until the dough no was a solid ball and did not stick to the sides or bottom. I ended up using nearly all 4 1/2 cups of flour. After baking and brushing with butter as directed I sprinkled with crushed sea salt - yum! It was a beautiful bread and was fairly easy to make. I'll definitely make it again!
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13 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Dec. 22, 2005
I've made this twice now, and enjoyed it both times. I make only minor changes; I brown the roast in a tbsp or two of butter and a chopped clove of garlic. Then, I deglaze the pan with red wine, and strain the deglazing liquid into the other gravy ingredients - very good. Because of this, I omit the water called for entirely. I add peeled and halved yukon gold potatoes, baby carrots, and mushrooms about halfway through the cooking time. Very easy, very good. I can even brown the roast and assemble everything in the crock the night before, cover with plastic wrap, and refrigerate. The meat is moist and the gravy it thick and tasty. Thanks for the recipe. :)
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25 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 22, 2005
There were so many pumpkin breads to choose from, but I chose this recipe. I'm not sorry I did! The bread was the easiest thing I've made so far this holiday season. It's got nice mellow spicy pumpkin flavor and a light but dense, moist texture. I made mini-loaves and baked them for about 35-40 minutes each. They're in the freezer to be thawed later and given as gifts. Great recipe! Thank you!
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2 users found this review helpful

Oven Pot Roast

Reviewed: Nov. 3, 2005
Yum - the gravy is wonderful! I used 2 cans of the low fat, reduced salt cream of mushroom soup and the reduced salt onion soup mix, with white wine instead of vermouth. I also deglazed the stock pot used to brown the roast with white wine as recommended by another reviewer, straining out the bits (I was worried there would be some crunchy bits) before pouring over the roast. My roast was just over 2 lbs, and I cooked it for 2 1/2 hours, adding halved red potatoes, baby carrots, pearl onions, and mushrooms in the last hour. The potatoes needed an extra 10 minutes and the roast was a little dry. Next time I'll cook for 2 hours. Did I mention the gravy was great? Thanks for the recipe!
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5 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Nov. 2, 2005
I made this recipe as is the first time, omitting the anchovy paste. We found it to be much too sweet and a little too oniony. Made it a second time using 1 tsp of honey rather than 2 tbsp and it was much better. Also used romano cheese rather than parmesean, and only used 1/2 tsp onion powder. Instead of adding dried herbs, we mixed the other ingredients together in a sauce pan and submerged a sprig each of fresh basil and oregano in the tomato mixture. Simmered for just a few minutes and then discarded the herb sprigs. We ended up with smooth tomato texture with a nice fresh herb taste. Don't simmer too long or the herb taste will be too overpowering! This sauce also has a kick when you cut back on the honey. Next time we'll do 1/8 tsp crushed red pepper *or* cayenne, not both. But we'll definitely make it again!
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243 users found this review helpful

Chicken, Stuffing and Green Bean Casserole

Reviewed: Aug. 13, 2005
This is a great quickie meal for the cooler weather especially. I used the lower fat, lower sodium soup and no-salt-added green beans, 2 regular sized boxes of stuffing (stove top - one chicken, one reduced sodium chicken) and omitted the cheese - I love cheese, but this recipe doesn't need it. It tastes like thanksgiving leftovers. Yum!
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1 user found this review helpful

Mostaccioli with Spinach and Feta

Reviewed: Jun. 9, 2005
I omitted the olive oil and added 8 oz mushrooms sauteed in about 4 tbsp of vegetable broth until tender. I used a little bit more garlic too. I tried this with 8 oz Feta cheese as the recipe states, but another time tried it with a 4 oz package of light Boursin cheese, about a third of a cup shredded fontina cheese, and maybe a tablespoon of grated fresh romano. I think I liked the second way a little better. Hot, the recipe tastes a little bland no matter how I make it. Cold, it's an excellent pasta salad.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Oct. 1, 2004
These are fantastic! They passed the test with my future mother in law, who is a sugar cookie connoisseur. I added fluffy frosting flavored with vanilla, lemon, and peppermint (separately, of course!). They were soft, a little chewy, and had great (subtle) flavor. YUM!
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1 user found this review helpful

 
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