Kimberliah Recipe Reviews (Pg. 1) - Allrecipes.com (1934954)

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Mama's Asian Chicken and Rice

Reviewed: Oct. 17, 2010
Delicious! I did not have the Chinese 5 spice, so I used a substitution one other reviewer suggested: 1/2 tsp. ginger, 1/4 tsp cayenne pepper, and 1/8 tsp anise seed. I also did not have any orange juice, so I just left it out (I have found thru experience that there is no good substitute for OJ!) and added 1 TBS hoisin sauce, just 'cause I had it in the frig. I can see where the asian chili sauce would add a kick too, like one reviewer said, but I did not have any. I found there was plenty of sauce, I would not double. Will def make this again!
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9 users found this review helpful

Chicken Riggies

Reviewed: Jan. 14, 2012
Delicious! I used about 2/3 of a 15 oz jar of roasted red peppers cut up, and since I did not have the cubanelle or hot cherry peppers, I cautiously dripped in hot habenero sauce until the heat was just right. This was outstanding!
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3 users found this review helpful

Meringue Cookies

Reviewed: Jan. 8, 2012
Easy and traditional meringue cookie. I had 6 egg whites left over from another recipe, so made a triple batch! This made ALOT of cookies! I did follow other reviewers and left them in the oven turned off after baking time was done for an additional 30 min. Then removed them to a cooling rack. They were crisp and melt in your mouth. My daughter took some to a friend's house who had never had meringue cookies, she said they were skeptical, but after tasting, ate the whole plateful! Oh ya, made them without chocolate chips.
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5 users found this review helpful

Merritt's Butternut Squash Gratin

Reviewed: Jan. 1, 2012
Delicious! Took to a dinner party and got great reviews! Only changes I made were, I used feta instead of gruyer (because I had it in the frig) and panko for the bread crumbs. I turned the broiler on for a few minutes at the end to brown the topping. It looked lovely and had a crunch. Will make again!
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3 users found this review helpful

Pepperoni Bread

Reviewed: Dec. 4, 2011
Easy peasy- used prepared pizza dough from local grocery store, layered everything up, rolled it up, and baked (mine was done in like 20 min). Took it out of oven and to a friend's house covered in a kitchen towel to keep warm. This ended up being a very good thing because it actually kept some of the moisture in as it cooled and softened up the crust which had been quite hard when I took it out of oven. Great recipe- it was gone in like 15 min!! Plan to make a few at a time, then can keep one in the freezer to reheat when needed!
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3 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 6, 2011
Like many reviewers, this is my go-to, no fail, always outstanding chocolate cake recipe! I have now made this at least 6 times over the past year, and no matter when or where I serve it, it's a hit! I have not tried tweeking it at all (which is not like me) because it's so good the way it is. Enjoy!
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5 users found this review helpful

White Sauce for Pasta

Reviewed: Oct. 23, 2011
Delicious! I used 3 TBS butter and added about 3 cloves minced garlic, and used 3 bouillon cubes as suggested by another reviewer (did not have butter granules. ) I needed a light tasting sauce to top butternut squash ravioli. This was perfect! Loved it!
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2 users found this review helpful

Eileen's Meatloaf

Reviewed: Oct. 16, 2011
Absolutely fabulous!! Used 2 lbs ground beef, and only added 1 extra egg and a few extra dollops of sour cream. Family loved it! Will def make again, and again, and again....
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3 users found this review helpful

Heart Healthy Burrito

Reviewed: Jan. 23, 2011
I did make a few changes, just because I had stuff in the frig! I added 2/3 cup queso dip, 1/2 c sour cream, 1/2 c salsa and 1/2 c shredded cheddar cheese to the chicken and mixed it up. Then, layered as directed. I also warmed the filled burritos for 1 min in the micro to heat through, topped with salsa and sour cream. Delicious! I think this recipe would still be heart healthy because I REALLY cut back the cheddar cheese. My hubby added hot sauce to his before rolling up!
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4 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Sep. 12, 2010
I read other reviews and decided to add some garlic powder and pepper, but not salt as the condensed soups are high in sodium already. I also added a 1/2 cup of milk to the soup/sour cream mixture and used a whole bag of cooked egg noodles. One other addition was 1/2 of a red bell pepper sauted in a little oil (for color). It was delicious!! I am so happy to have another recipe to add to my rotation! Will definitely make again (and again)!!
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6 users found this review helpful

Taco Seasoning I

Reviewed: Jan. 24, 2010
Used this last night to season some ground turkey for a recipe. It was excellent! I did not even measure too accurately, just eyeballed it! Had to add a bit of corn starch and water to thicken up the juices and make a "sauce." No more packets from the grocery store for me!
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2 users found this review helpful

Antipasto Squares

Reviewed: Sep. 17, 2009
Loved this!! Got creative since some reviewers said it was bland- I brushed the top layer with prepared pesto before the final layer of crescent dough and egg. It was a huge hit at my party!!
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Old Fashioned Coconut Cream Pie

Reviewed: Dec. 18, 2008
My daughter wanted this as her "birthday pie." It was FANTASTIC!!! I did substitute a 13.5 oz. can of coconut milk and a 12 oz. can of evaporated milk for the half and half. Otherwise, followed exactly. My dad said it was "exceptional" and he has been a pie lover for 73 years!! The custard was lovely and set up nice and thick, and not too coconutty, just right. We topped it with light cool whip, and that was perfect, not too heavy. A keeper!
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Kathy's Roast and Vegetables

Reviewed: Oct. 12, 2008
Fantastic! I made it according to recipe, only left out the potatoes and did mashed potatoes on the stove. It was wonderful. The leftovers were also awesome! Thank you, thank you, this is the best pot roast I ever made. One hint, place roast in crock pot with fat layer UP. I read this in a magazine, then the fat melts down into the meat as it cooks, I do believe this helped my roast become sooooooooooooo tender!!!!
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3 users found this review helpful

Minestrone Soup I

Reviewed: Sep. 5, 2008
It is wonderful! I made a double batch for a luncheon and only made a few changes; no cabbage, and I used Hunt's fire roasted diced tomatoes instead of stewed. Delicious! Gets better as it sits too, so the leftovers were yummy! Thanks!
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3 users found this review helpful

Easy Corn Chowder II

Reviewed: Sep. 5, 2008
This was wonderful! I made a double batch for a luncheon and everyone loved it! I did add diced cooked chicken breast at the end and let it simmer to incorporate it. I also used skim evaporated milk, and thinned the whole thing with chicken broth as it is very thick. Loved it, will certainly make again!
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Zucchini Crustless Quiche

Reviewed: May 15, 2015
Like other reviewers, I used this recipe to create my own crustless quiche! I made it more traditionally by using eggs and 2 cups half and half, 1 cup shredded cheddar instead of the parm and feta cheese, and used the chopped veggies it called for. I also added about 1/2 cup flour in case the zucchini and red pepper added too much extra moisture. I cooked it in a square stone baking pan for about 45 min. It came out perfect!
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1 user found this review helpful

Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewed: Aug. 27, 2008
We loved this! I substituted apple cider vinegar for the rice vinegar, but that's the only change I made. We also ate it hot (I stir fried the veggies and warmed the dressing in the micro). It was delicious!!! Will make again and again! OK, I made it again for a luncheon, and served it cold. I made it the day before and it did get a little dry in the frig so I spruced it up with a little italian salad dressing. This worked perfectly, everyone loved it!
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Photo by Kimberliah

April's Roasted Red Pepper Cheese Ball

Reviewed: May 30, 2008
Fantastic! I served this at book club and everyone loved it! My family loved the leftovers! I added the Dijon mustard as other reviewers suggested, and more garlic. Probably best to make a day or so ahead, and coat with parsley the day you are serving. I found with each passing day, the flavor improved! Delicious, a keeper!
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Tiramisu II

Reviewed: May 17, 2008
Fantastic!! My daughter and I made this together and it was the best. It was hard to wait over night to try it, but we waited. I did double the coffee/rum mixture and it was just right as suggested by other reviews. The other thing I did was to add a little sugar to the whipped cream, maybe a little less than 1/4 cup. Will definitely make again!!
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