Kim Recipe Reviews (Pg. 1) - Allrecipes.com (10255395)

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Sweet Dinner Rolls

Reviewed: Apr. 16, 2014
My family loves this yummy bread recipe! I make it every week on the dough setting in my bread machine as our sandwich loaf (I don't even bother to get out the recipe any more; I've got it memorized!). Some weeks I make it with 2 1/2 c. all-purpose flour and 1 1/4 c. whole wheat flour, and other weeks I make it as written with just all-purpose flour. I always bake it in the oven at 400 degrees after letting it rise 1 hour in the greased loaf pans (it makes 1 large loaf and 1 mini loaf, which we use for toast). Brush the tops of the loaves with melted butter before and after baking: YUM!
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Glazed Meatloaf

Reviewed: Apr. 22, 2010
I've never seen my husband eat so much meatloaf at one sitting! We both really enjoyed the sweet BBQ-sauce-style glaze. I followed previous reviewers' suggestions to use half lemon juice and half balsamic vinegar in the glaze, and to double the glaze. I used crushed crackers in place of the bread with good results. This will be my main meatloaf recipe from now on!
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10 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Mar. 13, 2009
This is the best coleslaw I've ever eaten; excellent balance of flavors! I added about 1 tsp. of celery seed. I will probably leave out the 1/4 c. milk next time since the dressing was rather thin even before I mixed it with the shredded cabbage & carrots.
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Mediterranean Salmon

Reviewed: Mar. 23, 2009
Great flavor combination for salmon! I'm always looking for more ways to enjoy fish and will definitely add this to my regularly-used collection. Since I used the 1 clove of pressed garlic per fillet, as called for, I used regular Kosher salt instead of garlic salt and thought the garlic flavor was just right. I did cut the oil and vinegar in half so as to cut back on waste, but if you really want the sides of the fish to be down in the marinade, use the full amount. I also broiled it on my broiling pan instead of in the glass dish (covered the pan with a sheet of aluminum foil for care-free cleanup!).
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Glazed Meatloaf II

Reviewed: Mar. 12, 2009
I've never seen my husband eat so much meatloaf at one sitting! We both really enjoyed the sweet BBQ-sauce-style glaze. I followed previous reviewers' suggestions to use half lemon juice and half balsamic vinegar in the glaze, and to double the glaze. I used crushed crackers in place of the bread with good results. This will be my main meatloaf recipe from now on!
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0 users found this review helpful
Photo by Kim

Sweet Dinner Rolls

Reviewed: Feb. 20, 2009
My family loves this yummy bread recipe! I make it every week on the dough setting in my bread machine as our sandwich loaf (I don't even bother to get out the recipe any more; I've got it memorized!). Some weeks I make it with 2 1/2 c. all-purpose flour and 1 1/4 c. whole wheat flour, and other weeks I make it as written with just all-purpose flour. I always bake it in the oven at 400 degrees after letting it rise 1 hour in the greased loaf pans (it makes 1 large loaf and 1 mini loaf, which we use for toast). Brush the tops of the loaves with melted butter before and after baking: YUM!
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Photo by Kim

Baked Ziti IV

Reviewed: Mar. 31, 2009
My husband and I both agreed that this is the best baked ziti we've ever had. As a previous reviewer suggested, I used sweet Italian sausage as my pork sausage. I also used 12 slices of provolone cheese (6 per layer) and an 8 oz. (2 c.) package of shredded mozzarella. To simplify the preparation, I sauteed the chopped onion and minced garlic with the beef and sausage as it cooked, and added the minced fresh rosemary with a little salt, pepper, and basil at the end with the sauce. The fresh rosemary gives the taste an added boost; I'm very glad I used it! I also simplified assembly by mixing the cottage cheese and sour cream, and added some Parmesan cheese, salt, pepper, basil, garlic powder, and parsley to this mixture to give it a little more flavor, although I'm sure it's good as written too. Thanks for a great ziti recipe!
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Kay's Spaghetti and Lasagna Sauce

Reviewed: Jul. 25, 2009
Excellent homemade spaghetti sauce! We had lots of fresh tomatoes from our garden to use, so I blanched, peeled, seeded, and diced them for this recipe. I used only one green pepper; any more would have overpowered the rest of the ingredients. Since I wasn't using the ground beef, I sauteed the onion, pepper, and garlic in 2 T. olive oil as indicated in the intro. I used only 1 T. brown sugar, since some reviewers indicated that it was a bit sweet. I used about 1 t. salt and 1/2 t. pepper and added a bay leaf. After simmering uncovered about 1 hour, I pureed the sauce with my stick blender and added a 6 oz. can of tomato paste to thicken to the right consistency. Yummy!
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Chicken Tetrazzini

Reviewed: Mar. 19, 2009
Yummy, flavorful chicken tetrazzini recipe! Not only was it quicker to prepare (no oven cook time) than my normal chicken tetrazzini (Betty Crocker pasta cookbook), but it was also more flavorful with the peppers, fresh mushrooms (instead of canned), garlic, and swiss cheese. I also "dressed it up" even more by cooking the chicken in a few T. of Kraft Zesty Italian Dressing, adding about 1/2 c. chopped onion and 1 minced clove of garlic with the veggies, and using a whole cup of Swiss. I used milk instead of half and half, and served it over wholewheat spaghetti. From now on, this will be my regular chicken tetrazzini!
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Remoulade Sauce a la New Orleans

Reviewed: Apr. 6, 2009
WOW! Great seafood sauce recipe! Since I used what I had on hand, I had to use regular mustard instead of Creole, regular sweet onion instead of the scallions, and some cayenne pepper instead of the hot sauce. I also left out the green olives and the capers since I didn't have any either. This still had an awesome flavor even with my necessary changes and omissions! I'm sure it would be super with all the correct ingredients too. I did cut the amount of salt, as suggested by several reviewers. I followed a previous reviewer's advice and just processed it all in my little food processor to save time and effort.
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Carrot Souffle

Reviewed: Jan. 19, 2012
Wonderful basic carrot souffle. I took it to the next level by using half white sugar and half brown sugar for more flavor (I only used about 1/3 c. of each and it was nicely sweetened.) I also added cinnamon, nutmeg, extra vanilla, and a pinch of salt, as well as approx. 1/4 c. evaporated milk (half & half or cream would work as well). The second time I made this, I added an extra egg, which seemed to make for a fluffier souffle. BTW, since it's a "souffle," be sure not to grease your casserole, or it won't rise correctly.
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Kay's Spaghetti and Lasagna Sauce

Reviewed: May 3, 2010
Excellent homemade spaghetti sauce! We had lots of fresh tomatoes from our garden to use, so I blanched, peeled, seeded, and diced them for this recipe. I used only one green pepper; any more would have overpowered the rest of the ingredients. Since I wasn't using the ground beef, I sauteed the onion, pepper, and garlic in 2 T. olive oil as indicated in the intro. I used only 1 T. brown sugar, since some reviewers indicated that it was a bit sweet. I used about 1 t. salt and 1/2 t. pepper and added a bay leaf. After simmering uncovered about 1 hour, I pureed the sauce with my stick blender and added a 6 oz. can of tomato paste to thicken to the right consistency. Yummy!
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Fresh Southern Peach Cobbler

Reviewed: Aug. 4, 2008
Excellent cobbler recipe; I've never eaten better! We love the delicious combination of spices and white & brown sugar. This cobbler works well with half whole wheat pastry flour and half all-purpose flour also. Thanks for a great way to enjoy cooking with fresh peaches!
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Indian Shrimp Curry

Reviewed: Jun. 21, 2010
Having never tried Indian cooking before, this practically perfect recipe provided a fun, easy way to start. We felt like we got to go on a little trip to an exotic place for supper. After simmering for 10 min., the mixture was still a little thin, so I added about a tsp. of cornstarch dissolved in a tbsp. of cold water. My whole family, including my 12-month-old enjoyed this.
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6 users found this review helpful

Too Much Chocolate Cake

Reviewed: Apr. 20, 2009
Wow! Best "doctored" cake mix recipe I've ever eaten. Super moist texture and chocolaty flavor. I used a pudding-included devil's food cake mix to simplify a step. I followed a previous reviewer's suggestion of adding mini chocolate chips for more even distribution, and I'm glad I did. Be sure you wait to dust it with powdered sugar until right before cutting and serving, or the sugar will absorb moisture and melt into the top, losing its pretty look. I served it with sliced strawberries which really made that rich chocolate flavor pop!
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Baked Ziti IV

Reviewed: May 3, 2010
My husband and I both agreed that this is the best baked ziti we've ever had. As a previous reviewer suggested, I used sweet Italian sausage as my pork sausage. I also used 12 slices of provolone cheese (6 per layer) and an 8 oz. (2 c.) package of shredded mozzarella. To simplify the preparation, I sauteed the chopped onion and minced garlic with the beef and sausage as it cooked, and added the minced fresh rosemary with a little salt, pepper, and basil at the end with the sauce. The fresh rosemary gives the taste an added boost; I'm very glad I used it! I also simplified assembly by mixing the cottage cheese and sour cream, and added some Parmesan cheese, salt, pepper, basil, garlic powder, and parsley to this mixture to give it a little more flavor, although I'm sure it's good as written too. Thanks for a great ziti recipe!
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Very Chocolate Ice Cream

Reviewed: Jul. 9, 2009
Excellent creamy, custard-style ice cream. I doubled the recipe (it made about 3 quarts) and used about 1/3 to 1/2 of a bag of Hershey's Special Dark chocolate chips in place of the chopped baking chocolate. The end result tastes like Breyer's chocolate and would make a great base for Rocky Road ice cream! I wasn't sure how thick the cooked custard mixture should be, but I cooked it until it was almost the thickness of pudding, being careful to keep stirring, and it turned out great. I did have to chill it an hour longer than indicated (total of 3 hours).
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Blackened Green Beans

Reviewed: Mar. 12, 2009
Thank you for showing this MN girl how to cook green beans Southern-style for her TN husband! I've always wondered exactly how it was done, and this is the recipe for which I was looking. I used 2 lb. of whole frozen green beans instead of fresh (since I made it in the winter and fresh weren't easily available). I also followed previous reviewer's advice and cut the amount of bacon in half (used 12 oz. for my 2 lb. of beans) and cooked it in the crock pot once all the ingredients were together. Yum!
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Bermuda Spinach Salad

Reviewed: May 19, 2009
Excellent recipe! The sweet dressing compliments the smoky bacon, eggs, and spinach soo well! Unlike other reviewers, I feel that the dressing ought to be made in a blender or food processor as stated to achieve the proper consistency: shaking in a bottle or jar doesn't puree the chopped onions into the dressing as the recipe obviously indicates should be done. A better emulsification is also possible in the blender or food processor. I used the small food processor attachment for my stick blender and made half a batch of dressing; it turned out beautifully! I added halved cherry tomatoes to this salad and made my own garlic croutons (from this site), and we made a supper of it. Yummy!
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Best Tuna Melt (New Jersey Diner Style)

Reviewed: Apr. 20, 2009
You couldn't make a tuna melt any better! Great combination of flavors; we tried it with American and with Swiss and agreed that the Swiss cheese combines with the other flavors much better. Even my 2 year old liked these and she doesn't usually eat tuna! I did add more mayo and a clove of minced garlic. Thanks for the great recipe!
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