Katherine Yam Recipe Reviews (Pg. 1) - Allrecipes.com (10901284)

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Katherine Yam

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Banana Sour Cream Bread

Reviewed: Dec. 23, 2010
the loaves are in the oven right now. The making of the recipe was easy enough. I added lots of walnuts and made sure that even the sides of the pans were dusted with cinnamon and sugar. Will update once they're done baking **UPDATE The loaves came out a little tough on the outside, but inside was ok. I wish the banana ingredient was indicated in cups or some definite measurement system because just saying 6 bananas does not cut it. I was ok with the sweetness as it didn't come out scary sweet with all the sugar the recipe calls for. The addition of walnuts was really great, I might add even more next time instead of just one cup. Also my bf didn't like the sweetness much, so next batch will have less sugar. Other than that, the bread was easy to make. The sugar on all sides came out nicely.
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Mini Meatloaves

Reviewed: Jan. 7, 2009
good, although a bit too soft for me. i prefer meatloaves that are not as bread-y. i would increase the amount of ground beef next time.
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2 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Dec. 8, 2008
very very good pie recipe! but i like it tasting like cinnamon so i added a heaping tablespoon of cinnamon into the cooked sauce. i dusted the apples with brown sugar and cinnamon too before placing them in the pie crust. i poured the sauce over the apples then topped it with a crumb topping: 1/3 C softened butter, 1/3 C brown sugar, 1 cup grated cheese, 1/2 C APF. delicious!
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Cream Cheese Crust

Reviewed: Dec. 8, 2008
this was really good! i used salted sweet cream butter, and added 1/3 C brown sugar. i cut through the ingredients and just dumped everything in the pie pan. then i pressed it into the pan with my hands. next time, i will grease and flour before i press in the crust, so to prevent the crust sticking to the pan. very good nevertheless. i will be using this recipe for pie crusts from now on.
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4 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Oct. 20, 2008
YUM-MY!! had no problems with the cream cheese filling touching the paper cups. i refrigerated the cream cheese until i was ready to fill the muffins. then i took it out and made the filling. a little eggy, but it's really good. i've never tasted anything pupkin that is sweet, and i'll definitely be making more of this pumkin muffin! **i used 1/2 cup chopped walnuts instead of pecans, and they turned out just great
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Pink Valentine Frosting

Reviewed: Feb. 12, 2008
too sugary. also came out gritty. not to my liking.
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Photo by Katherine Yam

Red Velvet Cake IV

Reviewed: Feb. 12, 2008
very good cake. even better frosting! just a few things i would change the next time i make it. 1. do not overcook. used 2 10x2 inch round pans, and baking it for the said time made it a bit dry. stuck it in the fridge and it became sort of dense. 2. do NOT used salted butter for the frosting!! i used salted butter and it came out too salty, almost chese-like. 3. do not burn white chocolate. i did (forgot to use double boiler in my excitement) and the frosting turned a caramel color because of the burnt chocolate. 4. do not refrigerate frosting. i had so much trouble frosting the cake because it was really sticky.. probably because i burnt the chocolate. but that's my fault already. 5. i quadrupled the cocoa powder since i love chocolate, and 3T just does not seem enough. i'm glad i did. 6. i used powdered food coloring. mixed it into the buttermilk before adding that to the mix. otherwise, very good. will make this into cupcakes for valentine giveaways with little heart sprinkles on the top
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Cream Cheese Sugar Cookies

Reviewed: Feb. 8, 2008
YUMMEH!! i doubled the cream cheese and used 3/4 cup more flour. i prefer almond so i used almond instead of vanilla. they came out really really good! then i frosted them with sour cream frosting, dyed pink for valentines
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Blissful Rosemary Chicken

Reviewed: Jan. 29, 2008
mmm it's okay. not the best, but not too bad either. i used more than the required 1/4 cup oil and 1/2 cup white wine, bec it wasn't enough to let the chicken simmer in it. it came out saltier than i expected, so i would suggest not using too much of the ham and cheese.
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Photo by Katherine Yam

Salsa Chicken

Reviewed: Jan. 8, 2008
good, but not as good as i hoped it would be. very very easy to make, too. i doubled, almost tripled the taco seasoning and i think it made it tastier. i mixed hot and normal salsa for a spicy kick and it turned out great
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Beef Tenderloin With Roasted Shallots

Reviewed: Jan. 3, 2008
i made this for a little intimate christmas dinner with my friends. i increased the recipe and used 2.5k of beef. ive never roasted anything meaty before, and as a first timer in this, it was so easy! the sauce was great. i didn't need to thicken it by blending, only with a little roux. the bacon chunks was definitely a plus in the sauce. i added mushrooms too, which was great. do not blender the sauce! the shallots browned is great by itself. the time alloted in the recipe made it too rare, so i cooked it until it was 150 C in the center then immediately let it cool to reabsorb the juices. the only problem i encountered when serving it was cutting the roast into slices, which i have never done before. the first few attempts made it fall into strips. but that's not really relative to the recipe.
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Jam Filled Butter Cookies

Reviewed: Jan. 3, 2008
i love this cookie! i use strawberry jam (my favorite) and sometimes guava jam, too, for a more exotic flavor. like the others suggested, i also added some almond essence for a yummy smelling cookie. turned out great! i've given away these cookies to all my friends for valentines, sprinkled wth confectioner's sugar on top. they loved it!
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