kris Recipe Reviews (Pg. 2) - Allrecipes.com (10512814)

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April's Roasted Red Pepper Cheese Ball

Reviewed: Dec. 31, 2009
I needed something last minute to take to a party. I had everything this called for so I mixed it all in the food processor. I did alter it a tiny bit. Since the recipe didn't specify what size of a jar for the roasted red peppers, I used about 1/2 cup. One of my blocks of cheese was 1/3 less fat. Also, I left out the worcestershire because I was in too big of a hurry to find it in my cubbard. I also threw in a teaspoon of dried parsley (more for look than flavor). The consistency of mine came out to be a very spreadable cheese that wouldn't hold shape so I just served it in a pretty dish. Everyone loved it! I will definitely make this again. It was delicious.
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8 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Dec. 20, 2009
First off, DO NOT substitute margarine for the butter! The water content in most margarines will not work in this recipe. Also, I had to microwave for about 3 minutes after I added the sugar to get it fully combined with the butter. I also used 40 crackers and had plenty of topping. (They were also salted because it's what I had.) This candy is the bomb! It was easy and so yummy I can't stay out of it.
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7 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Dec. 20, 2009
Super easy and very good. I cut the butter on the topping buy almost half and it was still very buttery. I also omitted the honey as I made these for a party and not everyone likes honey. This was the first dish to disappear!
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5 users found this review helpful

Easy OREO Truffles

Reviewed: Dec. 20, 2009
These are super rich. I love rich but these are a bit over the top. As others suggested, chilling the dough was a big help. Toothpick did not work..I used a spoon to dip into the chocolate. I decorated them with some melted almond bark and they looked very professional.
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5 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Nov. 30, 2009
super easy, great flavor...but killer hot! Although I like spicy, next time I think I would use less wing sauce and more of another liquid. I would have to experiment. I served these w/ blue cheese dressing. I will make this again. Yum.
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6 users found this review helpful

Bikini Martini

Reviewed: Nov. 10, 2009
I had several friends over and we all agreed that the measurements of the rum and vodka should be switched, because it was just a tad too coconutty. (3/4 oz rum and 1 oz vodka.) Other than that, a great recipe and a really fun evening tweaking it to our taste. Thanks POLKA!
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5 users found this review helpful
Photo by kris

Pear Coffee Cake

Reviewed: Sep. 19, 2009
Well, let me start off by saying that this is really not a coffee cake. It is a very dense, very moist bread. While still warm, the flavor seemed to need more spices. It seemed to need less pears and less coconut. I was not impressed. However, after covering it and storing it in the fridge overnight, the cake was much better the next day. It is still very dense like a fruitcake, but the flavors are much more pronounced and I found it delicious. It still needs less coconut, about half of what is called for.
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8 users found this review helpful
Photo by kris

Fluffy Pancakes

Reviewed: Sep. 19, 2009
This recipe has served me well for years. Whenever we have overnight company, everyone insists these are the best pancakes they've ever eaten. For those afraid of sour milk, it is simply a substitute for buttermilk. I use soured milk in every recipe that I have that calls for buttermilk and it works like a charm. It does NOT make things taste sour! Another note: the pancakes will start to "foam up" after you stir them. Resist the urge to stir them again. All those bubbles is what makes them so fluffy. The batter will be very thick and difficult to pour at this point. Also, as others have said, this does not serve 8. In my house, it serves 4 of us. Enjoy.
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3235 users found this review helpful
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Garlic Prime Rib

Reviewed: Apr. 11, 2009
Perfection! The flavors of the garlic and thyme went all through the meat. Can't do any better than this!
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5 users found this review helpful
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Kris' Lentil Sausage Soup

Reviewed: Apr. 2, 2009
I just wanted to add a note to be more specific about the ingredients. I'm one of those cooks that seldom follows a recipe exactly and I like to leave room for experimentation. However, for those of you saying that it's not flavorful enough, I might add a few suggestions: I use hillshire farms brand polska kielbasa made with pork, turkey, and beef. (I don't think the "all beef" is as flavorful.) Also, be sure to use the leaves of the celery...they add a powerful punch of flavor. Also, don't skimp on the bay leaves or the simmering time. The lentils don't take that long to cook, but you want to extract the flavor out of the bay leaves, and that's what takes the time. Also, this is ALWAYS better the next day. I leave the bay leaves in (probably the reason) and nobody has any trouble eating the leftovers. (Or, you can just make it a day ahead and then reheat it if you like.) Anyway, enjoy and use the ingredients that you like. -Kris
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69 users found this review helpful
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Grandma Ople's Apple Pie

Reviewed: Jan. 31, 2009
I wanted all of the juicy goodness to be inside the pie, so I stirred the sauce into the apples and then filled the pie shell and sealed with a traditional crust. The pie still came out a bit dry. It was a good pie, but not anything I would rave about. Maybe my apples were larger. It would be nice to use weights instead of amounts in this recipe since sizes of apples vary so much. Next time, I'll try to increase the sauce by half and see if that works. It also needs about 2 tsp cinnamon.
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2 users found this review helpful
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Sugar-Free Frosting

Reviewed: Jan. 1, 2009
I doubled the amount of pudding as others suggested. It was difficult to get a smooth frosting. It was just a bit lumpy, but the firmness was good. The taste was not sweet at all (to me) but sometimes that can be a good thing, especially on a sweet cake. My mom is diabetic and this frosting was great for the low-sugar cake that I made. Everyone enjoyed the frosting, but I think that it would be better with some Splenda added. I gave it 3 stars because I think it needs the extra box of pudding.
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3 users found this review helpful
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One Bowl Brownies

Reviewed: Jan. 1, 2009
These are very good. The top crust could be a little "crustier" so I didn't give them 5 stars, but if I could give them 4 1/2, I would. They are fudgy, chewy at the edges, and have a good chocolate flavor. The ease of the recipe and the fact that they take one bowl will make these a staple in my house.
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2 users found this review helpful
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German Pancakes II

Reviewed: Dec. 5, 2008
I have made this recipe for years. The only difference is that I bake mine at 450 degrees. This quantity will make two pancakes baked in cast iron skillets. I think the cast iron (and the high cooking temp.) is essential for getting the right texture. Just make sure you use a well-seasoned pan and spray it liberally with cooking spray. I eat my pancake with honey. I have yet to find a child that doesn't love these!
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51 users found this review helpful
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Peach Crisp III

Reviewed: Nov. 24, 2008
Good recipe. I have made this with the granola and then also made it subbing oats for the granola when I was out and it was good either way.
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1 user found this review helpful
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Baked Teriyaki Chicken

Reviewed: Nov. 21, 2008
This was just ok. I think because it really needs a grilled flavor to be Teriyaki. As is, it is a good marinade or sauce for chicken. It seemed like a lot for the pan, however and my chicken ended up more boiled than baked, so I took it out of the sauce and put it under the broiler to finish it up.
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2 users found this review helpful
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Overnight Cinnamon Rolls I

Reviewed: Nov. 9, 2008
I made the dough in the bread machine and it came out great with just a tad (1/3) cup more flour. When I rolled out the dough, I spread a layer of margarine just because I couldn't imagine it without that addition (I thought maybe it accidentally omitted in the recipe). Overall, it depends on how big you roll out the dough as to how much cinnamon/sugar you need. I like lots of layers, so mine took more. I think it still could have been more cinnamon-y. I flipped the pan upside down as soon as it came out of the oven and that took care of any juicy goodness escaping the rolls. Flipped them back over after a few minutes to serve. I made a cream cheese frosting because I don't like the flavor of glazes. (I'm only rating the rolls minus the glaze here.) It was a good cinnamon roll, but not the best I've ever eaten. They were pretty easy to make. Oh, and I left out the raisins. I like raisins, but not in cinnamon rolls.
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2 users found this review helpful
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Never Fail Applesauce Spice Cake

Reviewed: Nov. 2, 2008
This was a great cake! It was very moist. I did up the cinnamon to a full teaspoon and I also added 1/4 teaspoon nutmeg because I wanted it to be more spice than applesauce flavor. I didn't use the recipe for frosting because I already have a cream cheese frosting that I love (found on this site) that is not overly sweet. I thought this one called for way too much sugar, so I didn't even try it. The flavor of this cake was outstanding! Like a nice carrot cake, minus the carrots and raisins. Oh! One other slight change. I subbed 3/4 cup of the sugar for Splenda. I did think that the order of mixing the cake was very odd, but it turned out just fine. The butter was very hard to encorporate as written. Next time, I'll mix traditionally, creaming the butter with the sugar, then adding eggs, etc... All in all, this recipe (albiet a tad quirky) is a keeper and I will make it again and again.
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5 users found this review helpful
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Tzatziki Sauce II

Reviewed: Oct. 13, 2008
The only thing I did differently was to add a splash of lemon juice. Yum! Make it ahead as it gets better with time. At least a couple of hours or overnight if you can make it a day ahead.
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2 users found this review helpful
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Traditional Gyro Meat

Reviewed: Oct. 13, 2008
This was easy to make and also tastes very close to what I get at the restaurant. I upped the salt to a teaspoon, though, as I thought 1/4 tsp would have left the meat bland. Mine took longer to cook than the directions stated. I found that a paper towel was an excellent way to squeeze the water from the onions. The onions came right out and did not stick to the paper towel and then I only had to throw the paper towel away for easy clean-up. The next time I make this meat, I'll save the juice that bakes off and cover the meat with it in the fridge to keep it moist. Live and learn!
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69 users found this review helpful

Displaying results 21-40 (of 68) reviews
 
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