KLEVANG Recipe Reviews (Pg. 1) - Allrecipes.com (1071882)

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Chocolate Mint Cookies I

Reviewed: Dec. 3, 2011
Instead of the single mint I used the mint chips mixed into the dough - yummy!
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3 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 3, 2011
Excellent! I'm always rivaling my mother-in-law when it comes to lasagna, this was great! I doubled the ricotta, adding the 16oz to the first layer then doing another 16oz mix of ricotta to the second for extra creaminess!
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1 user found this review helpful

Pork Chops with Onions and Apples

Reviewed: Oct. 8, 2011
Delicious!
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1 user found this review helpful

Country Pound Cake

Reviewed: Mar. 2, 2011
I've never made a pound cake before but was looking for something creative to bring to work and the pound cake fit the bill (using it in a fruit trifle). I followed the instructions and cooked it for 70 min instead of 80 - it was perfect. I substituted cherry extract for the lemon and added finely chopped glace cherries - yummy! I'm already planning the next one, with orange extract and orange peel, with an orange glaze. I never knew pound cake was so easy to make!
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10 users found this review helpful

Easy Chocolate Chip Pound Cake

Reviewed: Feb. 27, 2011
This is a good, although I admit some disappointment in the white lumps that remained from the yellow cake mix and didn't incorporate. While I mixed the batter very well, over mixing isn't good and the cake doesn't entirely 'mix'. I'd use a chocolate cake mix next time so that presentation isn't a problem.
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7 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 5, 2010
These cookies are always the best. I like them on the thick side, and they're never doughy. Thin is good too, my husband likes them that way.
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2 users found this review helpful

Lite Chocolate Pecan Pie Bars

Reviewed: Dec. 5, 2010
This is an excellent recipe. I couldn't remember if I posted a rating but love it som much I had to come back to make sure I did post positive rating remarks. My husband had 3 pieces this morning for his breakfast. The chocolate is a perfect addition!
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5 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Dec. 5, 2010
I try to have an open mind and not give negative ratings; I made this recipe based on the ratings - however I won't make it again. The consistency of the dough is odd, and the cookies bake up looking very dark and crumbly (as was the dough). After the first pan I had to look through the pictures people posted of their results, to see if it was just my batch or if others turned out looking the same way mine did. There were some pictures with some flat spread out cookies - definately not what I have with this recipe! I added some water to the dough, it was so crumbly when mixing. When baking, the oil was running out of the cookies, all over the pan. I think the result of not having any flour in the mix. The 'blossoms' turned out in nice ball shapes, and after pushing a kiss into the center of each, they look very nice, yet because they are somewhat crumbly, I was trying to reshape them a bit, so as they didn't totally fall apart. After completely cooling, the cookies do set up becoming pretty firm and not as fragile as they appear to be when first done. The doughy look is deceiving, so I cooked mine a little longer which resulted in pretty dark bottoms. The taste is good, but I think I prefer the taste of the standard cookie which has flour and baking powder in the recipe. My husband has so far avoided trying them, going for the other standard recipes I'm making in my baking this season. I hope he tries one eventually, I can't eat them all on my own or toss them.
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2 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Nov. 11, 2010
This is a good recipe. I decided to try it with the pumpkin because I was torn between making squash soup and black bean soup - couldn't believe I stumbled upon one that was both. I didn't change any ingredients, however I did puree the beans, tomatoes and ham together. You can't really taste the pumpkin, so if you're worried about that don't be. It however adds a creamy texture and additional fiber so no harm in adding it for sure! I'll definately keep this recipe and make it again. Thanks!
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1 user found this review helpful

Banana Pound Cake With Caramel Glaze

Reviewed: Sep. 12, 2010
This is a wonderful recipe. I didn't do the caramel glaze but I baked the cake exactly as the directions say, no modifications. Very moist. I baked the batter in mini 1 cup bundts. I'd say this is more a regular cake consistency, not a pound cake density. Will use this recipe again!
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2 users found this review helpful

Banana Oatmeal Cookie

Reviewed: Feb. 7, 2010
I found this to be an EXCELLENT recipe. I was using frozen bananas up this weekend and looking for a good recipe with some nutritional value. I didn't substitute any ingredients - I did add some dried cranberries, per someone's suggestion. These cookies rise nicely and stay soft. I only had rolled oats, not quick oats and they taste great. LOTS of banana flavor to these. I'll be making these again!
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3 users found this review helpful
Photo by KLEVANG

Indian Chicken Curry (Murgh Kari)

Reviewed: Jan. 29, 2010
This recipe is AWESOME! It is definately spicy, so if you're not ready for a burn and kleenex on hand, you should tone down the spice. My husband is not a curry flavor guy, but he loved this - its not over powering, a nice balance of flavors. I served ours over Jasmine rice which made it perfect!
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Photo by KLEVANG

Grandma Johnson's Scones

Reviewed: Nov. 5, 2009
Recipe was super simple to whip up. Dough was good consistency to work with. I made a double batch, added fresh firm blueberries to one full batch (mixed them in super gently and not one popped), lemon extract, lemon rind and poppy seeds to 1/2 of the second batch and for the final 1/2 batch of dough I added currents, orange rind, orange extract, grand marnier, allspice and cardamom. Instead of cutting into pie slices from 1 large mound of dough, I used two large spoons and scooped out large globs of dough. I left a couple inches between the mounds of dough for expansion while cooking. One other thing I did, after reading some reviews about excessive spreading of dough while cooking; I used 1/2 crisco instead of all butter and I added an extra egg to my double batch. This kept the dough from spreading as much. I scooped dough mounds onto a cookie sheet lined with wax paper and froze them for later use. The other half of my dough I cooked on parchment paper which eliminated the need to grease the cookie sheet. I cooked the dough an additional 10 minutes, 25 min total, since my dough mounds were higher than if I'd cut pie shapes. This left them a nice touch of brown. Great base recipe that can be changed to your tastes.
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1 user found this review helpful

Irish Cream

Reviewed: Nov. 4, 2009
Best when you use the heavy cream, good chocolate and great whiskey - if you skimp with skim milk, cheap chocolate and cheap booze it'll still be good but not nearly the same.
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0 users found this review helpful

English Toffee

Reviewed: Dec. 11, 2008
Awesome, easy recipe!
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0 users found this review helpful
Photo by KLEVANG

Marbled Pumpkin Cheesecake

Reviewed: Nov. 14, 2008
I uploaded a pic. of mine; the pumpkin swirl came out brown, because I added brown sugar to that portion of the cheesecake, instead of white sugar. If you want it to look like traditional ‘pumpkin’ I’d recommend not using brown sugar in the pumpkin mix, as some have suggested. I doubled the crust, but would recommend doing 1 1/2 crust recipe; it was a little too thick doubled. I’d also cut back on the butter, it was coming through the bottom of the pan, so to me that means too much in the recipe. I added nearly all of the pumpkin from the 16oz can (so 12oz) for a richer pumpkin taste, and also added an extra 8oz of cream cheese and an extra egg; basically I did a recipe and a half of the filling. Taking others advice I added extra spices to jazz up the flavor. I baked it for 30 min at 350 and then reduced the heat and baked it at 320 for 70 min. I did get a crack on top, but I blame it on my husband who needed to use the oven to make his dinner after the cake was done, so I had to take it out right away and wasn't able to let the cake cool in the oven as I usually do. This has proven to be the trick to a non cracked cheesecake, for me; let it cool in the oven before removing. I wrapped the pan in foil and set in a larger pan filled with water. The flavor turned out great, it had a pumpkin pie taste with a little bit of cheesecake flavor and all the consistency of cheesecake. I got a good marble by layering the mix; started with laying the pumpkin on the bottom, th
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4 users found this review helpful

Irish Stew

Reviewed: Nov. 12, 2008
Excellent! Added some flour to thinken the juices into a gravey.
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0 users found this review helpful

Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

Reviewed: Oct. 31, 2008
This is really good. Try adding 1/4 cup brown sugar or 1/4 c more sugar to the batter portion of the recipe, it could stand to be a wee bit sweeter. Also, try cutting back the overall baking time 5 minutes and check for doneness, it was a little overdone at the time listed in the recipe (dry).
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Flourless Chocolate Cake (Gnache)

Reviewed: Sep. 25, 2008
The best!
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Photo by KLEVANG

Flourless Chocolate Cake I

Reviewed: Sep. 12, 2008
This is an AWESOME recipe! I didn't change anything! I have never made a cake like this, or a torte or a cheesecake for that matter. I do have a spring form pan though, so I used that as my baking pan. I wrapped the outside of the pan with aluminum foil so that the water bath wouldn't leak into the cake pan. I also added a piece of parchment paper to the bottom of the pan and sprinkled it with powdered cocoa before pouring the batter into the pan. I let the pan sit for 45 min in the oven before removing, to allow it time to settle and solidify. I then let it finish cooling on the counter before covering to place in the frig. (Condensation will cause a gooey top!) I made this cake for a baby shower. I used a piece of lace fabric layed over the top and sprinkled over the lace with powdered sugar to make a pretty lace design on the top. I served the cake with ice cream, whipped topping, chocolate sauce and a cherry - it was a hit! It has a consistency of cheesecake and melts in your mouth!
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8 users found this review helpful

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