kristel Recipe Reviews (Pg. 1) - Allrecipes.com (10163853)

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Oma's Rhubarb Cake

Reviewed: Mar. 27, 2013
Not what I expected at all. I followed the recipe, using pre-measured frozen rhubarb, which I thawed and drained (not squeezed out), so I don't know if that made a difference to the texture in the end. We found the texture to be more like a bread than a cake. It also could have used more rhubarb flavor in my opinion. I think adding 1/2 cup butter to the recipe would have made it that cake texture we were hoping for. Either way, I won't be making it again. I have enjoyed other rhubarb cakes from this site much, much more.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 28, 2012
Wow! This was sooo yummy! I usually make pulled pork, but thought it would be nice to try the same idea with chicken when I came across this recipe. The combo of italian dressing and bbq sauce made me a little skeptical, but you never know until you try... and I'm so glad I did! I prefer this over pork now! I followed the recipe exact, other than I used fresh chicken, cooked on high 3 hours, shredded, put back in slow cooker to mix with sauce. Served on kaiser buns with 'sweet restaurant slaw' on this site. Delish! Definitely a keeper... and soo easy! Thanks for posting!
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Breakfast Sausage

Reviewed: May 10, 2012
These are really good for homemade breakfast sausages! Super easy too! I will never buy the store bought ones again. The only reason I gave it 4 instead of 5 stars, is because I cooked up one, as the original recipe and found it a little bland. So, I went back and added another 1tsp. sage, 1/8tsp. marjoram, and 1/2 Tbsp. brown sugar. Did not add extra salt or cloves and I didn't use the red pepper flakes. With the addition of some extra spice, they were perfect! Yum!
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3 users found this review helpful

Sweet Potato Minestrone

Reviewed: May 4, 2012
This was delicious, hearty and healthy! Only thing I did differently was that I used chicken broth instead of the vegetable broth and also added a few teaspoons of chicken bouillon powder. Yum!
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2 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: May 4, 2012
Pretty good. My husband loved it. I served it with restaurant style slaw from this site. Definitely has a root beer flavor though, which for me was a little different in my bun. Will try some other pulled pork recipes still. Not bad though.
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1 user found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Apr. 21, 2012
This is pretty good. I listened to other reviewers and used only 1/2 cup water and the rest beef broth. Next time, I will not use so much broth, as I found the flavor of the broth to come through a little too much. I used 2 packets of italian seasoning for a 3lb roast. The amount of seasoning was good. I sauteed onions and peppers in a little oil with garlic powder and served on hoagie buns with herb butter and provolone. I think the sauteed veggies made all the difference. Will make again... with much less broth!
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2 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Aug. 1, 2008
My search for the ultimate carrot cake is finally over. This cake is AMAZING! I like my carrot cake with a little extra spice so I added 2 tsp. freshly grated ginger and 1/2 tsp. ground cloves. Perfect! I also used 1 cup brown sugar and 1/2 cup white... I like the flavor of the brown sugar over just the white, and it also helps retain the moisture of the cake. Also toasted my walnuts for that extra bit of flavor. Baked this in 2, 9" round pans for about 35-40 minutes. Frosted with cream cheese icing and decorated it for my sister's birthday. This cake is JUST like the one I love at a certain restaurant around here. YUM!! Highly recommended!!
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4 users found this review helpful

Buttermilk Pancakes II

Reviewed: Jul. 11, 2008
I must say I was pretty disappointed in these pancakes considering all the great reviews. They were definitely too 'eggy' as another reviewer commented, and not 'cakey' enough, which is how I would like my panCAKEs to be. I followed the recipe to a 'T', so not sure if there was anything else I could have done differently. Won't be making them again though. I will keep searching for the ultimate pancake...
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1 user found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Jun. 18, 2008
Fantastic recipe! I made mine into banana coconut cream pie at my dad's request on Father's Day, by adding 2 sliced bananas to the pie crust. I did use a homemade graham crust, as well I used 1/4 cup cornstarch instead of the flour. (You only need 1/4 cup... cornstarch is double the power of flour)! Also used half coconut milk and half 1/2 and 1/2 cream. Didn't toast the coconut inside the pie, just on top. Homemade whipped cream on top of course. Great recipe! I'm sure it will be requested again!
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Gourmet Root Beer Float

Reviewed: Jun. 9, 2008
Although I agree that the root beer float is one of the most magnificent things to happen to mankind, you forgot to mention the fact that a 'gourmet' float is only TRULY 'gourmet' if you use Homemade Brand vanilla ice cream and Stewarts root beer! THIS is a 'GOURMET' root beer float! :)!
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8 users found this review helpful

Japanese Chicken Wings

Reviewed: Jan. 1, 2008
These were easy to make and great. For an even healthier alternative I used boneless, skinless chicken thighs which I defat and cut into half. Rolled each half up to kind of make them look like a chicken wing. Marinated them in the sauce for the day, then baked them off at 400F for 30 minutes, basting every 5 minutes. Didn't need to 'fry' anything, and they tasted great! Extra sauce for dipping is nice.
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2 users found this review helpful

Caramel Shortbread Squares

Reviewed: Dec. 15, 2007
I found these to be okay. Maybe with all my struggles I had higher expectations. Few tips... For the caramel layer, boil 5-7 minutes as suggested but DON'T stir vigurously for 3 minutes after removing from the heat. MAYBE 1 minute, but any longer and the caramel starts to set up and become difficult to spread over the base. Secondly, as suggested by some reviewers DON'T add evaporated milk to your chocolate layer to prevent it from hardening too much! If you know much about adding milk to chocolate, you should know that this will make your chocolate seize up and be useless! Don't waste your chocolate! If you want a softer topping, just add 1 Tbsp. butter to your melting chocolate and it will give you a great result. Chilled between all layers and seemed to work okay. Probably won't be tackling these for a while again.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 15, 2007
This was a very tasty and easy recipe. I took the advice of previous reviewers and added about 2Tbsp. more flour, then chilled in the freezer for 15 minutes before baking them off at 340F. For the glaze, used 2 tsp. milk. My only tip is NOT to add the glaze until the cookies are almost completely cooled. The glaze just kinda melts into them if too warm. End result, a pretty and festive looking cookie.
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2 users found this review helpful

 
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