Krizia Recipe Reviews (Pg. 1) - Allrecipes.com (10219346)

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Fresh Pineapple Upside Down Cake

Reviewed: Dec. 28, 2009
This cake turned out wonderful. For those of you who had a dense cake, you did not beat the egg whites to medium-stiff to stiff peaks, or did not fold in the egg whites into the egg yolk and flour mixture properly. The way the egg whites are whipped and folded into the batter is the key to the cake's fluffy texture. The cake part is supposed to be the texture of a chiffon cake, something quite light and fluffy. (As this pineapple cake contains the separate foaming method.) Also, you have to get the egg yolks to a creamy or "lemony color" consistency as well. Pineapple upside down cakes are not supposed to be dense bricks everyone! Fluffy is the key to happiness!
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19 users found this review helpful

Easy Tuna Casserole

Reviewed: Jan. 17, 2010
This recipe was perfect. My only suggestion is add handful or so of peas just for little colorful green surprises.
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4 users found this review helpful

Banana Cake VI

Reviewed: May 18, 2010
The temperature listed (275 degrees) would be correct for a convection oven. Convection ovens are 25 degrees hotter than a regular oven. So set the temperature to 300 degrees if you do not have a convection oven! Also, A simple solution to the cake being too heavy: Use cake flour instead of AP flour. That's all you need to do to this recipe.
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12 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: May 20, 2010
I think that people should already know by now that if something goes wrong, it is NOT THIS RECIPE'S FAULT. This is a perfect recipe, it works, and it's just plain right. After reading some of the reviews, there are a few common problems amongst them. 1) Do not use COLD MILK. Start with warm milk. Heat up the milk before using it. Cold milk will only result in something that doesn't puff up during the cooking process. If you need to, melt the butter in the milk, that way your butter doesn't chunk up on you in the batter when the milk is cold. 2)Do NOT over mix your pancake batter! You will end up with FLAT and HEAVY pancakes. You need to mix it just enough, to where all your liquid ingredients are absorbed in the flour, but there are still lumps. The batter should almost look like it's "rising" with bubbles sort of. Beating up your pancake batter means beating up your family with bad pancakes. I'd like to add that the last pancakes out of the batter are going to be tougher than the first batch that came out. As the ladle goes in and out of the batter, that is working the gluten in the flour. Try to use an extra large ladle or scoop, so you can scoop multiple pancakes in one go, reducing the amount of times you dip into the batter. This helps ensure that all your pancakes will stay uniform and tender.
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174 users found this review helpful

Surprise Banana Cake

Reviewed: Apr. 17, 2011
I did not care for this recipe. It didn't rise at all, it was dense and heavy. It really needs an acid to react with the baking soda in this recipe to help leaven it so it is not a leaden cake! Please listen to this review, because it'll mean a huge difference. Baking soda only reacts with an acid, otherwise it's useless in this cake. Buttermilk would've been a great addition somewhere in this recipe with the right modifications of ratios of course. Perhaps i'll edit it and come out with an improved version to help out all those banana cake lovers out there.
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8 users found this review helpful

Southwestern Macaroni and Cheese with Adobo Meatballs

Reviewed: Sep. 14, 2011
Thought that the fat-free cottage cheese wasn't exactly the most fun of textures in my opinion. The kids hated it the chunks of rubbery cheese. The problem with fat free cottage cheese is that it can be rubbery and not appetizing whatsoever. What I do suggest though, however, is use 2% ricotta cheese. Use fresh chilis instead of canned, and use real garlic cloves as opposed to garlic powder. I would never make this recipe again to the T like I did prior, but I would make it to where it was not the original.
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15 users found this review helpful
Photo by Krizia

Tres Leches (Milk Cake)

Reviewed: Sep. 14, 2011
I first made this recipe back in 2007 for my friend's birthday. (Infact, my profile picture is this cake haha.) Anyway, I swear by this cake because it truly is delicious. Way better than the Culinary Institute of America's recipe for Tres Leches cake, by the way. Here's a few secrets to this cake: #1) Replace AP Flour with Cake Flour and it's a way better product. I've made this cake all sorts of ways, and cake flour is gonna be your best shot for an impressively delicious cake. #2) If you let this cake sit in the fridge for 2 whole days, it is OUT OF THIS WORLD ABSOLUTELY AWESOME. Like, seriously. 2 days is the secret. The texture is crazy amazing.
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11 users found this review helpful

Cream of Broccoli Soup III

Reviewed: Sep. 14, 2011
When I was on a diet, this soup was my go-to. I omitted the milk and replaced it with more chicken stock. Delicious, and fairly healthy. If you're concerned about salt content, whatever. do your thing.
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3 users found this review helpful

Healthier Chantal's New York Cheesecake

Reviewed: Jul. 17, 2012
This was missing a lot of flavor! This recipe wasn't that great of a "healthy" modification. Save your money and ingredients and don't make this recipe. Just make Chantal's original recipe and have a smaller slice, you'll be much happier with a slice of heaven!
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9 users found this review helpful
Photo by Krizia

Pressure Cooker Beef Chili

Reviewed: May 4, 2013
This recipe is a KEEPER!!! Thank you so much, Chef John. This has really hit the spot for my chili fix today. I made this earlier and it was perfect, so easy to make. I also made your recipe for Tzaziki sauce to go on top of it! By the way, I had to tweak the spice down because my dad can't handle hot food. If you can't handle those spicy chili powders that he adds, just use plain chili powder only. I also increased the cumin and oregano just a touch, to counteract the other missing chili powder flavors. I also used beef broth instead of the water as well. That was just my preference, is all. Enjoy guys, this is something you'll never regret making. People at my culinary school would love to eat this.
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6 users found this review helpful

 
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