kris Recipe Reviews (Pg. 1) - Allrecipes.com (10512814)

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Super-Delicious Zuppa Toscana

Reviewed: May 17, 2008
I can't get enough of this soup! I tweaked it by leaving out the bacon and using kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it is crucial to the flavor of the soup. My Italian sausage was hot enough without the added red pepper, also. Still, I think this recipe is pretty forgiving and you can add or subtract to your taste. This was just what I was looking for to start me on my way to my new favorite soup. I also loved how quickly everything cooked.
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411 users found this review helpful
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Fluffy Cake Doughnuts

Reviewed: Jan. 9, 2011
Great recipe with just a few tweaks. I followed others' advice and omitted the cinnamon, used "sour" milk, added an extra 1 T shortening (I melted the shortening to incorporate it better) and topped them by dunking in butter and rolling in cinnamon/sugar mixture. Outstanding!
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66 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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64 users found this review helpful

Homemade Butter

Reviewed: Jun. 1, 2010
I think the recipe should have mentioned that after you make the butter, you need to "wash" it to remove all of the butter milk, or it will spoil. My mom taught me to wash butter by draining off the milk liquids, then running COLD water into the jar and pressing the butter with the back of a spoon to release pockets of butter milk trapped inside of the butter. It takes several washings to get it completely clean. If you are eating all of the butter within a short amount of time, washing is not so crucial.
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56 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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Rainbow Clown Cake

Reviewed: Oct. 3, 2010
Very simple to make. I used the Wilton gel colors in the small jars and got the vivid colors I wanted. I didn't swirl the colors, but plopped them in one spoonful at a time as stated in the recipe. I really don't know why this wouldn't work just following the directions on the cake package and not taking the time to whip the egg whites and just leaving in the yolks.
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15 users found this review helpful

Walnut Chocolate Burritos

Reviewed: Apr. 18, 2008
Having leftover tortillas, and also having a severe chocolate craving, this recipe was just the thing to satisfy both. I just softened a tortilla in the skillet and added chocolate chips and walnuts in an amount that looked good. I quickly folded up the bottom, sides, and top of tortilla to create a package. I used butter flavored cooking spray to make it super easy. Since I just wanted a chocolate fix and didn't want to bother making a whole batch of anything, this was perfect! I will definitely make this again. Super easy and surprisingly good.
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13 users found this review helpful

Grandma Johnson's Scones

Reviewed: Dec. 4, 2010
I followed the recipe EXACTLY and was sure to carefully measure everything...especially the flour using the "spoon" method. This recipe, as written, failed. There wasn't enough moisture to mix the dough. I ended up adding some milk just so I could form a dough. They also took much longer to bake than what the recipe called for. The flavor wasn't any better than my old stand-by recipe that doesn't involve an egg or sour cream (it just uses sour-milk and is less involved) so I'll be going back to that recipe. I just had to try this recipe because of the great reviews, but I was disappointed.
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11 users found this review helpful
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Pepperoncini Beef

Reviewed: Oct. 3, 2010
If I could give it more stars, I would. This was so easy and also so fabulous! I served it on toasted wheat rolls with monterey jack cheese and put the pepperoncinis on the sandwich as well. My hubby gave it two thumbs way up and my kids loved this as well. Would make a great/easy dish to serve to guests at a casual get together.
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10 users found this review helpful
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Best Ever Pie Crust

Reviewed: Oct. 7, 2008
This has been my no-fail pie crust recipe for more than 20 years. Simple and excellent. I use butter flavor shortening and the coldest water possible.
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10 users found this review helpful

Oatmeal Chocolate Chip Cookies I

Reviewed: Oct. 27, 2010
Delicious flavor but terribly flat. I followed the recipe almost exactly (I omitted 1/2 tsp of the salt). Next time, I think I'll try quick oats intead of rolled (old fashioned) oats. That may help keep them from spreading out all over the sheet. If you like a super-thin, crispy cookie...don't change a thing! (Except the salt part. 1 tsp is just too much.)
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9 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Sep. 7, 2010
Wow, I was really disappointed! I love cheesecake, so I was really looking forward to trying this one. I made the recipe exactly as written, with the exception that I baked mine in a bain marie. It looked fabulous. No cracks anywhere. It also lacked taste! It was very creamy...almost too creamy for a cheesecake. It really resembled a "no-bake" cheesecake in texture, although it was completely cooked through. The flavor was just bland. I attibute this to the addition of flour (which probably helps keep it from cracking) and perhaps no lemon in the recipe. It was edible, and my company said that even bad cheesecake was good...but I will not be making this cheesecake again. I've made lots of cheesecakes, and this wasn't a favorite.
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9 users found this review helpful

Easy to Remember Pie Crust

Reviewed: Jun. 16, 2010
I've used a similar recipe for years. However, I also add a dash of salt and I always use butter flavored shortening. It really needs those additions for maximum flavor. Also, the colder the water, the flakier the crust. I also store it in the fridge for 10 or 15 minutes before rolling it out. This recipe never fails and makes excellent crust. Another note: this recipe will make a bottom crust only. Double it if you want a top crust.
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9 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 7, 2011
I did not care for this recipe. Followed the recipe exactly. I should have known, since it doesn't call for any levening agent such as baking powder, that it would be very dense and dry. The flavor was just tart cranberries in dense almond bread. My family was not impressed.
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8 users found this review helpful

Fudge Puddles

Reviewed: Oct. 31, 2010
these are every bit as good as they look. I took them to a large event and they were the first dessert to disappear. I followed the recipe exactly and it came out beautifully. I had just enough of both dough and filling. I used a "Pampered Chef" tool that is made to fit inside of a mini muffin cup to press the dough after they were baked. I also used silicone muffin pans set on a baking sheet and I found that they actually took longer to bake. I piped the filling from a pastry bag fitted with a tip into the still warm cups, stuck the whole thing in the freezer for 5 to 10 minutes, then popped the entire thing out onto a rack. Worked better for me this way as the cookie cups didn't warp, crack or crumble with the filling already in them.
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8 users found this review helpful
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White Cake Frosting I

Reviewed: Oct. 3, 2010
This was just way too greasy tasting. I made it exactly as stated in the recipe, tasted, and then started the necessary tweaking. I would start off with only 1/2 cup (or less) shortening and just adding more water when needed. By the time I got the flavor and texture right, I ended up with tons of frosting. Do yourself a favor and just start off with much less shortening and taste as you go.
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8 users found this review helpful

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
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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

Too Much Chocolate Cake

Reviewed: Feb. 25, 2011
I followed the recipe exactly. I didn't quite cook through for me so I added another 10 minutes and it still had areas that were not cooked through. If I made it again, I think I'd go w/ making two layers instead. The flavor was outstanding! My hubby is still talking about this cake and it was over a month ago that I made it. Will definitely make it again, but try to "lighten" it up next time.
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7 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

Displaying results 1-20 (of 62) reviews
 
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