kc Recipe Reviews (Pg. 1) - Allrecipes.com (18645045)

Dilly Scrambled Eggs

Reviewed: Jul. 11, 2011

Overall, nice touch with the dill. Using the suggested amount of butter and cheese made it very oily, though. I would cut back on the butter. I could barely taste the cheese.

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My first ever homemade bread, and it turned out sooooo delicious, moist on the inside, chewy crust, slightly sweet and slightly salty. Perfect. Kids gobbled it up immediately. Used my KitchenAid mixer, kneading hook, but I ended up kneading more by hand because the recipe said so ;-) Baked mini loaves, took them out after 20 minutes from my convection oven and some of the biggest ones were still a little raw looking: tasted cooked, but looked darker in a little spot in the very centre/bottom. Made the dough rise in the buttered pans I would eventually bake them in, and sprinkled a little flour before tossing them back in after kneading. Substituted all purpose enriched flour for the bread flour, but the loaves still turned out really wonderful and soft and chewy. Thank you for the fantastic recipe.

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Joey's Peanut Butter Cookies

Reviewed: Mar. 21, 2010

Made this as written, with whole wheat flour and chocolate chips. The kids absolutely loved them. The first trial I had batter that was too soft so they were drop cookies, and after baking for 9 minutes, they had a tendency to crumble even when cooled. The second trial I packed the brown sugar better and as a result the dough was easy to work with. I dropped the cookies using two spoons onto parchment paper. Then I picked up each dough ball and rolled it round, then pressed flat with a fork.

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Tuna Noodle Casserole from Scratch

Reviewed: Nov. 25, 2009

Finally, a recipe for tuna casserole that doesn't include canned cream of mushroom soup! Thank you. A great tasting recipe, maybe a little bland, but nothing that a little Worcestershire sauce couldn't fix.

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Gingerbread Boys

Reviewed: Jun. 2, 2009

Yes, these are the best gingerbread cookies I've ever eaten as well. I needed a recipe without molasses and with all the ingredients already in my cupboard. I substituted honey for the corn syrup, and substituted allspice for the cloves. Fantastic scent filled the house as they were baking. You can stop the baking anywhere between 4-6 minutes, with 4 minutes being a light coloured softer cookie which still keeps its shape, and 6 minutes being quite a dark gingerbread shade of brown and stiffer, but still chewy. They didn't keep their shape very well, despite chilling overnight and putting in the oven still cold, but they puffed out--hope that wasn't because of the honey. Rolled the dough between two sheets of wax paper and baked on parchment paper. After a few days of refrigeration, the dough was quite hard and crumbly, but I eventually was able to roll it out as it warmed up. Was worried it had dried up, but that wasn't the case. Was just as delicious. For icing sugar, used the recipe in the video on gingerbread cookies and it was the best icing I ever used, better than Royal Icing on this website. I refrigerated the leftover icing and it heated up well with body warmth. Put the icing in sandwich baggies and squeezed out a tiny corner hole. Easy for the kids to use.

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Fluffy Whole Wheat Biscuits

Reviewed: Jan. 20, 2009

Perfect biscuits, and so easy to make. Kids ate them with blueberry jam inside. Used all whole wheat flour, added one extra tablespoon of sugar. Used stand mixer with kneading attachment. All dry ingredients were stirred before I used a knife to cut off thin slices of butter directly into bowl while it mixed. Waited for small crumbs to form (took a while), then very slowly added exactly 1C cold milk. Very quickly the mixture became a perfect consistency. A little sticky, solved as soon as I threw it onto a floured board to knead 8 times, then formed a cylinder. Divided into 12 biscuits: Using a sharp knife, cut full length in half, then each half into halves, then each of these quarters into thirds. These thirds were almost round, so re-formed them into circles by reshaping the edges. Baked them with 1T butter 1T honey mixture brushed onto the tops. Done after only 8.5 minutes in 415F Convection oven. Incredibly fluffy and moist with a crust. Fantastic. Thanks for the recipe.

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Brooke's Best Bombshell Brownies

Reviewed: Dec. 28, 2008

Easy to make, and you can throw all the ingredients in in any order and it will still turn out. Pretty much foolproof, and has that great cracked crust that a brownie should have. Using 100% whole wheat flour doesn't change the taste much. Folded in the chocolate chips with a spatula after mixing the rest of the ingredients with a stand mixer. You really need to spread it out with a spatula into a 9x13 pan to help with an even shape, and use parchment paper to make cleanup and removal from the pan easier. Be careful about overbaking it as it won't seem done; the tester will be a little wet at the bottom--might be the chocolate chips. If you bake it too long this will turn into a hockey puck consistency and will dry out easily but will still taste good.

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Quick Berry Milkshake

Reviewed: Oct. 29, 2008

Wow... did not expect much since the fat content was so low, but the consistency was fantastic considering it was so healthy. Nice and thick. Because milk was used instead of ice cream, it was very refreshing and thirst quenching. I used fresh blueberries that were too tart for my kids to eat, but otherwise did not alter the recipe. It was a great way to use up the tart blueberries.

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Crepes

Reviewed: Dec. 14, 2007

So easy to make. Threw in all the ingredients without mixing them, and only mixed them when I'd finished adding all of the ingredients. I did not refrigerate the batter and it did not seem to make a difference. This recipe seems to be foolproof. I grated some emmenthal cheese and after turning the crepe, just sprinkled the cheese on top before folding the crepe over it. Fantastique.

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Soft Oatmeal Cookies

Reviewed: Dec. 10, 2007

These are perfect as is, but if you want to make them slightly healthier: Substituting half whole wheat flour and adding 1/4 c flax seed didn't seem to make them any less delicious. Added craisins to half the batch and chocolate chips to the other half. YUM! Didn't look done, only the edges were brown, but took them out and they were just right (soft with crispy edges). About 9 minutes using a convection oven at 350. Had a lot of trouble creaming the sugars and butter by hand, but found that once I added the egg, it was much easier to mix. I was mixing by hand. To mix the dry ingredients with the wet, I had to use my hands, and that did the trick to get a more thorough mixing. I personally liked the saltiness of the cookie and would not add less salt. The saltiness balanced the sweetness. I did not bother chilling the dough since it was fine to work with but just a little sticky (although I used 2 extra large eggs--maybe this was the reason why it was not crumbly).

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German Baby

Reviewed: Nov. 12, 2007

We are officially addicted to this recipe. Everyone in the family loves this buttery wonder. You can make it healthier by substituting 1/2 c ww, 1/4 c white flour, and adding flax seed. We like adding sugar, vanilla and cinnamon for extra yumminess. The cast iron pan is great for this, and so easy to clean up. Don't skimp on the butter. I tried to make it healthier by using less than 1/4 c of butter, and it tasted bland. The butter in the correct amount will coat the centre of the baby and is essential for proper eating pleasure.

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Grandma Johnson's Scones

Reviewed: Oct. 28, 2007

Excellent. Substituted half whole wheat flour and two tablespoons of flax seed, and they were still yummy. Made a half batch since I only had half the required butter, but added a whole egg. Used cranberries. Mixed the egg with the sour cream before adding to the dry ingredients. Mixture was a bit sticky, but when baked, it was fine. Kids gobbled them right up.

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Marian's Pumpkin Soup

Reviewed: Oct. 9, 2007

Something is not quite right with this soup, which resembles another recipe I prefer for Squash Soup. It could be my fault, for using organic low sodium chicken broth, because it needed some salt to offset the sweetness. I have never added salt to a recipe from this website. I also felt that it could have done without the nutmeg.

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Classic Tapioca Pudding

Reviewed: Oct. 9, 2007

My 3 year old, who is normally anti-carb, began eating this like there was no tomorrow. And then she stopped. It tastes fairly rich and sweet. I ignored the recipe on the Minit Tapioca box and used this recipe instead, taking the advice of one of the two reviewers and using 1 t vanilla and no salt. Next time I might try adding some salt to offset the sweetness. The consistency was good when it finished cooking, but as it sat, it became quite thick. Good comfort food.

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Broccoli with Garlic Butter and Cashews

Reviewed: Oct. 8, 2007

Yum. Cut down the amount of butter to maybe 1/4 c, and used almonds instead of walnuts. After reading other reviews, I was worried the sauce would slip off the broccoli, so I added cornstarch. The cornstarch stayed in small lumps, but after simmering for a while, they improved. Perfect. The next time I made it, I added 1 T cornstarch mixed with a little water: a mistake. Lumps were out, but it started clumping together and came out as globs among the vegetables. Taste was still excellent. Thanks for this amazing recipe. Will be using it again and again.

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To Die For Blueberry Muffins

Reviewed: Sep. 29, 2007

Excellent muffins. Used fresh blueberries, but my streudel didn't work out because I was lazy and melted the butter instead of softening it like I intended in the microwave. The streudel then sort of melted off and burned, but the streudel that remained on top made it crunchy and tasty. The aroma of cinnamon filled the whole house as it was baking (Note to self: make these muffins right before the buyers come if you're selling your house). Substituted half whole wheat flour as always and added some flax seed (can't stop myself, have kids) and the muffins still came out extremely tasty. My kids loved this one. Makes about 9 regular sized muffins.

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Fudgy Chocolate Chip Muffins

Reviewed: Sep. 29, 2007

I'm making these muffins for the second time. I made the following substitutions: whole wheat flour, 1/2 c and white flour 1/2 c in place of all white; butter instead of margarine. These were very good, and were devoured quickly by my children and my visitors. Nice and fudgy, and I did not have a problem with the muffins rising, although they did not rise very high. This time I'm making them with baking powder 3/4 t instead of 1/2 t baking soda. Don't know why I'm fooling with what has worked for me in the past, but we'll see how it turns out. Thanks for this awesome recipe.

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Party Chicken Wings

Reviewed: Aug. 25, 2007

Thank you for posting this easy recipe. I am the ultimate lazy chef, so although I followed the recipe for ingredients, I did not reserve the marinade for final brushing on the wings. The wings were popular with our guests and even their children. I thought they were pretty much plain Teriyaki style wings, but with the dijon and garlic, which were barely detectable. It was a safe dish to serve to everyone. My only complaint is that they were oily. I had misted the foil liner with olive oil, but the wings themselves gave off lots of oil and yet... they stuck to the foil and had to be scraped off with a spatula. Go figure. I would still make it again for a party because they were so simple and quick to make.

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Strawberry Cinnamon Oatmeal Muffins

Reviewed: Jun. 22, 2007

Substituted whole wheat for half of the flour, and also added 1/4 c flaxseed. Substituted brown sugar, and used maybe 3/4 c, packed loosely. Increased cinnamon to 3/4 t. Didn't have enough olive oil, so used 1/8 c olive oil, and 3/8 c sunflower oil. Skim milk. These rose up, darn, because I didn't have muffin tins and only muffin liners, and read the reviews which said that they didn't rise much. Used a food processor to blend all dry ingredients first, then tossed the wet ingredients directly in before blending briefly. Used exceptionally sweet organic strawberries. Baked at 400 using a convection bake setting. Texture was excellent, but of course they were mushy where the strawberries sat. I thought the muffins were great, but not very sweet, despite the extra sugar. Couldn't tell there was any oatmeal in them!

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Cinnamon Sugar Butter Cookies II

Reviewed: Jun. 1, 2007

Wow. I was wary with all the reports of flat cookies, but these turned out fluffy and rounded, much like muffin tops as described by a previous reviewer. I did alter the recipe by using 2 cups whole wheat flour and the remaining balance using white flour. Chilled the dough for an hour before easily forming them into perfect balls. I also added about a teaspoon of cinnamon to the dough. Used a food processor to cream the sugar, and for the final addition of dry ingredients to wet, processed until just barely mixed. Yummy, yummy. Cake-like consistency with a crispy outside. Cinnamon lovers rejoice. Can't stop eating them. HELP! Evil recipe!

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