Kim T. Recipe Reviews (Pg. 1) - Allrecipes.com (10728014)

Whipped Cream

Reviewed: Apr. 22, 2012

This is how you do it! Comes out perfect, I leave it alone. A little tip if you want to go a bit fancier, if you're serving with fruit, add a tablespoon of whatever fruit juice you have, it puts a hint of something that will make people wonder what is so unique about your whipped cream. And I find it gets rid of the vanilla "bite" that can sometimes sit in the back of your throat.

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Strawberry Ice Cream

Reviewed: Apr. 10, 2012

Very good, I only gave it 4 stars because I did have to change a couple things. It needs a pinch of salt. It makes the berries brighter tasting. I also pureed the berries with 1/4 c. sugar and a splash of lemon juice for the same reason. I know how to temper eggs, but I still had egg bits in the bowl, so I'm glad I strained it anyway. All in all, I'll keep this recipe because for some reason the Perfect Scoop doesn't have a strawberry ice cream recipe!

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2 users found this review helpful

Mocha Meringues

Reviewed: Mar. 23, 2012

I always do the first batch as written. Didn't work, the taste was there, and was good, but there must be something wrong with the amount of sugar. They came out flat, like ice cream sandwich cookies. We still ate them, but they weren't meringues.

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1 user found this review helpful

Upside Down Pear Gingerbread Cake

Reviewed: Mar. 14, 2012

I have to disagree with other reviewers. We all thought this was excellent. The spicy flavour was fantastic with the juicyness of the pears. I made 0 changes to this. Served it with whipped cream infused with pear juice. One suggestion-don't do this in a springform pan, it will leak and make a mess of your oven!

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Puff Pastry Roll

Reviewed: Feb. 5, 2012

This was good. But I did make some changes. Didn't have puff pastry-but did have phyllo, so I used that. I've never used ground chicken before, so this my first attempt, and it turned out great. I added more bread crumbs, 1c. because I was expecting "moldable" to be more like a meat loaf, it didn't hurt anything. I used 2 onions, cause I like onions. The gravy was great, and super easy. Also, in my opinion very necessary, it would have been pretty blah without it.

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Glazed Apple Cream Pie

Reviewed: Aug. 21, 2011

Holy . This was the best pie. I just had 2 pieces. I don't know why I decided to try this. I don't really like cooked apples, or custard. But the apples were about to go and I hate wasting food more! Very slight changes, it's hard to find heavy cream in Canada, so I just used coffee cream, I figured with the cornstarch it would be fine-and it was. Added an apple, due to so many reviews. And, you seriously need more than the cinnamon called for-if you want it to resemble apple pie anyway. I added about 5 tsps cinnamon, some allspice, nutmeg, and a family trick-a tiny tiny tiny amount of clove. Served cold, if I had any room, I'd waddle back downstairs to get some.

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4 users found this review helpful

Curried Chicken Salad

Reviewed: Jun. 5, 2010

The dressing for this is fantastic, didn't change a thing. I used white wine vinegar cause that's what I had and ReaLemon. I didn't really use the recipe for the actual chicken salad, cause hey--it's chicken salad. Although I've never tried pineapple in it, so that was new and yummy. Also threw in some frozen cranberries, carrots, etc.

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4 users found this review helpful

Apple Crisp II

Reviewed: Feb. 24, 2010

Yummy. It's a little sweet, but with a little ice cream or whipped cream it great. I followed instructions exactly, but I threw in a bag of frozen cranberries. Used some embarrassingly old spy apples that were about to be dead.

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2 users found this review helpful

Decadent Peanut Butter Pie

Reviewed: Feb. 15, 2010

Wow. Just. Wow. I made this for Valentines Day Supper yesterday and between 2 of us, it was gone by this morning. So good, I felt I couldn't return to work without it. But, pie just doesn't go over well at work. So while I did the pie without variation, work deserved some...alteration. I did them as cupcakes, with the intention of eating them with a fork directly from the paper cups. I skipped the chocolate crust and threw a Nilla wafer on the bottom for support. Melted a Hershey bar for the chocolate layer. I also had packaged chocolate mousse that I used in substitution of the whipped cream layer (only cause I was out of whipped cream.) Skipped the decoration, it's wasted at work! The pie is VERY rich (and fantastically so), the Nilla wafers seemed to help that a bit. Fantastic either way... Wow. Can I give 8 stars?

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Pork Chop Soup

Reviewed: Jan. 22, 2010

Fantastic! I usually make "Ultimate Spicy Spud Soup" from this site when I'm feeling overwintered. but I was sick of it and I had broccoli and decided to try this. It is really great. The taste is soup (very celery tasting, which I like.) But the texture is stew so I added more water. Changes: More spices, cause I like that. Also threw in some green beans and pretty much any leftover veggie I had. Also, I used all chicken stock and only used water to bring it to a consistency I liked. Good as is though. It's going into rotation.

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13 users found this review helpful

Mini Cheesecakes

Reviewed: Dec. 20, 2009

These are always a hit at potlucks. It makes you feel like you're "pigging out" less! I do variations that don't usually involve pie filling. I drop a whole Oreo as a crust, and top with a fudge ice cream sauce. A Nilla cookie with ice cream caramel...ginger snaps...your imagination is as far as it can go with this one. All you need is a small round cookie really.

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Really Easy Bread Stuffing

Reviewed: May 13, 2009

By the time I was done with this recipe there wasn't one ingredient I didn't change. I used dinner rolls instead of bread for a sweeter flavour. Sauteed onions and garlic in a good amount of butter. Dropped the water altogether. Added chopped frozen cranberries. Spices...sage, celery salt, a bit of cinnamon, a bit of curry powder, dash of rosemary, tiny amount of bay leaves. The result is a sweeter than spicy combination but with a touch of both. At the very least, I say use the butter instead of the water and cook the onions.

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3 users found this review helpful

Popularity Cookies

Reviewed: May 7, 2009

Hmmm...8 hours? Mine are sitting in the freezer and they're half gone! There's nothing to say about this, it's perfect. Follow instructions, no need to change anything. I might clarify, wait until it's boiling to time the 3 minutes. I don't know what club crackers are, but with soda biscuits, these taste like a SKOR bar.

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Texas Chocolate Frosting

Reviewed: Mar. 13, 2009

Good. Needed a lot more milk than called for though. I switched out half the milk I needed with cold coffee and it was fantastic. Then, not leaving well enough alone, I added cinnamon, which would have been great, except you only need a SMALL pinch! Apparently my pinch is too big. SO, try the cinnamon, but be very careful how much you add. I didn't melt the butter, just used room temp, which might be why I needed so much more milk.

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Unbelievable Fish Batter

Reviewed: Oct. 2, 2008

This is a perfect batter. It's thick, and coats the fish nicely and yet, doesn't come out overly oily. I do spice the flour with garlic powder, italian seasoning, salt, pepper and vegetable seasoning. I followed suggestions and lowered the baking powder to 2 tbsp. It's a good batter for pretty much anything going in the fryer. Cheese, onion rings etc. (Try the cheese, it's phenomenal!)

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26 users found this review helpful

Raspberry Cup Cakes

Reviewed: Oct. 2, 2008

This is very good. I used a full pint of berries in it, and a half pint for the puree on top. I didn't use coolwhip (the thought of edible oil is just gross) so I used real whipped cream. I also didn't have graham (I know!) so I used a chocolate base. The chocolate with the rasberries was fantastic. I drizzled the top with hot fudge sauce and raspberries. I didn't find they melted too fast, even with the hot fudge. All in all this makes an easy, elegant dessert, that looks like it took a lot of time.

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Cranberry Pork Chops II

Reviewed: Sep. 25, 2008

This was yummy. I added a can of mandarin oranges, juice and all. Some salt, some pepper. I used cornstarch to thicken it, but it almost didn't need it. I decided to have a backup plan, in case people didn't like it, so I cooked a couple chops just with shake and bake. To taste on it's own the sauce was a little weird, so I had the shake and bake chops on the ready. But the sauce with the meat was fantastic! We served it like a dipping sauce. So what happened with the backup chops? With the sauce, they were EVEN BETTER than the simmered chops!! Next time, I'll just make the sauce to serve with them.

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8 users found this review helpful

Carrot Cake III

Reviewed: Jun. 24, 2008

Thought I'd add my 2 cents to the pile of positive reviews. Fantastic! Added a 1/4 tsp. nutmeg for a bit more spice, and replaced some of the oil for applesauce. This is the first cake I've ever made where I was tasting the batter before it was cooked! I've never made carrot cake before and I'm glad I tried it. Unlike almost everyone else, I ADDED sugar to the frosting to make it a bit sweeter. The only issue I had is that the frosting makes WAY too much! I got 2 cakes using loaf pans and I have about 3 cups frosting left over.

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Peanut Butter Cup Cookies

Reviewed: Mar. 6, 2008

I want to marry these cookies. Followed the recipe exactly, except I don't have mini muffin tins. I just rolled the cookies in a ball. I only got 35 cookies, using a measuring tablespoon to keep them uniform. I see these going VERY fast at work tomorrow. If I go to bed right NOW...they may even make it to work. Did follow the suggestion of freezing the cups.

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3 users found this review helpful

Babaci's Potato Pierogi

Reviewed: Mar. 6, 2008

I think I finally have figured out the mystery of the filling. It all comes down to bad instructions. The first 10 I followed the instructions, and well..they weren't good. When rolling the dough, roll it to a 1/4 inch. The cut out with the smallest cutter you have, I used the smallest biscuit cutter, about an inch. Most people wouldn't have a glass small enough. A childs juice glass might work. When you have all those cut out, there's about 70. THEN, roll them again to almost a paper width. I used almost all the filling, and they didn't taste like breading. That being said..and being Polish...they did NOT taste like my grandpas... I don't think they're worth the work.

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11 users found this review helpful