KC Peacenik Recipe Reviews (Pg. 1) - Allrecipes.com (10621599)

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Jamaican Burgers

Reviewed: May 2, 2012
Delicious! I've had better luck with leaving some liquid in the beans and pureeing them, which helps the burgers stick together. I've also used oats instead of bread crumbs, however when using oats I use only 1 1/2 cups and it's necessary to leave a bit more liquid in and allow the oats to stand in the liquid for about 20 minutes otherwise it's sort of like eating newspaper. :) This recipe is very flexible and from the basic ingredients, your favorite seasonings and substitutions can be easily adapted to suit your fancy.
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2 users found this review helpful

Lamb Shawarma

Reviewed: Aug. 17, 2011
The flavor is to die for! However, I do have some suggestions. I would double the recipe for this much meat. It was barely enough to coat 2 1/2# of meat, and I still had to add some water after a few hours because the top layer of meat was drying out. Also, I would cut the salt in half or delete it altogether. I used 1 tsp. for 2 1/2# of meat and it was still too salty. I doubled the garlic as I didn't think I'd be able to taste it at the suggested amount, and it was perfect. I also used Thai hot peppers instead of cayenne, substituting 4 peppers per teaspoon -- I chopped them up with the garlic and onion. It was pretty warm, but I like that! With the recipe doubled for the amount of meat, the spices were just right, very fragrant and the meat was so tender from the yogurt. I marinaded for 12 hours and it was terrific. The last comment I have is that I might try grilling the meat next time because in the skillet, when the marinade boils, the yogurt curdles. Overall, I think this recipe is flexible and forgiving, and the flavor combination is exotic and thoroughly enjoyable!
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19 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Dec. 28, 2008
Very good! A little tricky to get just right. Don't be concerned if they look not done when they come out of the oven. They will firm up on the pan while cooling and more when they finish cooling on the wire rack. They are still very soft cookies. Follow the author's advice that they should look just barely dry on the top when done -- if golden on the edges they will be overdone. I used macadamia nuts instead of chopped peanuts but couldn't really taste them for the peanut butter dominates. The 1/2 tsp. salt isn't necessary as there is plenty of salt in the peanut butter and the nuts. Fine cookies for any peanut butter freak! I give a 4 just because they are a bit tricky in the baking process.
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4 users found this review helpful

Half Moons III

Reviewed: Dec. 26, 2008
These are outstanding, soft and cakey gingerbread cookies. The edges hold a shape well if you choose to use a shaped cookie cutter. Feel free to leave your circles whole if you like nice big round cookies -- the baking time is the same. The recipe makes an astounding amount of dough, so it's easy to freeze half of it for later. For best freshness, or if you are going to freeze the baked cookies, wrap the cookies individually with plastic wrap as soon as they reach room temperature to preserve the moisture and cakelike quality. You can also put them in a cookie jar with a piece of bread.
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7 users found this review helpful

Coconut Cranberry Bars

Reviewed: Dec. 26, 2008
These are to die for! Not being a chocolate fan, I substituted chopped dates for the chocolate chips. I also chopped the pecans instead of using them whole. When I make them again, I might reduce the graham cracker crumbs to 1 cup, as the crust was a bit crumbly. Wrap these bars individually in plastic wrap as a terrific holiday gift -- they mail very well if carefully packed.
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3 users found this review helpful

Oatmeal Date Cookies

Reviewed: Dec. 26, 2008
These cookies are easy to make. I found them very tricky to get baked right. They tend to get too done on the bottom while remaining doughy in the middle. I tried lowering the oven temp and baking longer, and also making smaller cookies -- with no better results. I "rescued" the cookies by using a grater to remove the overdone bottoms. The cookies are a bit bland, fair for oatmeal cookies. The dates are a nice variation and add a pleasant flavor, but I have to give these cookies only a 2.
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4H Banana Bread

Reviewed: Oct. 26, 2007
I agree with MommyInSeattle as far as baking time and the addition of spices and vanilla. This bread is good without, but superb with those additions. I use 1 tsp. allspice and 1 tsp. vanilla. An extra egg makes it extra rich, as does using butter instead of margarine for a truly decadent experience. I find that at my elevation, in Kansas City (740 feet) it gets done in about 45-50 minutes. This bread is a hit at my church every time I serve it.
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3 users found this review helpful

 
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