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

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Better Than Sex Cake II

Reviewed: Jan. 28, 2006
This cake is WONDERFUL! I've had it before, but never made it myself. I followed some of the suggestions made by others, poking holes with a wooden spoon (make sure cake has cooled somewhat first), and drizzling whith plenty of sauce. I also used a pint of heavy whipping cream and whipped it up for the topping, adding a couple tablespoons of sugar. Using this method, and keeping cool while not in use, the whipped topping has stayed PERFECT! I also substituted toffee bits. This is a must do again recipe.
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6 users found this review helpful

Royal Icing I

Reviewed: Dec. 24, 2007
This is a good recipe. I do cake decorating and it's a variation of those which use merengue powder (in place of the egg white in this one). Because I had a can of powdered egg yolk in my cupboard, I used that in place of the fresh egg white in this recipe. I figured I may as well try. (water is added to the powder to create the white) I made half a recipe of the frosting and it was plenty for my 4 doz. gingerbread men. Just a tip; make sure to cover the bowl when not using the frosting and also use a moist cloth to put the tip of your bag in when not frosting the men - the frosting will start to harden and it will be difficult to use.
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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

Flourless Chocolate Cake (Gnache)

Reviewed: Sep. 25, 2008
The best!
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Irish Stew

Reviewed: Nov. 12, 2008
Excellent! Added some flour to thinken the juices into a gravey.
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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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English Toffee

Reviewed: Dec. 11, 2008
Awesome, easy recipe!
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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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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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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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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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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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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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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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Pork Chops with Onions and Apples

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

Reviewed: Dec. 6, 2007
This is a wonderful light and fruity cookie.
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Broccoli and Tortellini Salad

Reviewed: Dec. 7, 2007
I doubled this recipe for my granddaughter's 1st birthday party and had nothing but rave reviews. Love it!
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Sweet Potato Casserole II

Reviewed: Dec. 6, 2007
This is a great recipe. Every year this is my contribution to the dinner table - it is a yearly expectation and it disappears quickly!
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Holiday Shortbread Cookies

Reviewed: Dec. 16, 2007
This is an awesome recipe, it couldn't get easier than this! I did half of the recipe, put it into a 9x13 pan and added chopped pecans, pressing them into the dough with a spatula. I forgot to prick the dough with a fork - not sure what that does, but the pan of shortbread turned out wonderful! I did leave them in for a couple extra minutes, as the edges weren't brown yet, and it could have been left in longer as the middle was still pretty soft. I let my husband do the 'taste test' and his words were "Add this one to your list of keepers!" (he can be a bit picky!) Thanks so much, I will makes these often!
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26 users found this review helpful

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