kle_sam Recipe Reviews (Pg. 1) - Allrecipes.com (11101381)

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Shreddies Inukshuks

Reviewed: Dec. 15, 2011
What a FANTASTIC idea! My daughter and I are going to make these for her Christmas party at school next week.
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5 users found this review helpful

Classic Bran Muffins

Reviewed: Oct. 19, 2011
I made A LOT of changes to make these muffins healthier, but they were still delicious. 1 - I reduced the oil to 1/8 cup and added 1/2 cup of unsweetened applesauce. 2 - I reduced the sugar to 1/2 a cup. 3 - I used all whole wheat flour instead of all purpose. 4 - I added 1/8 cup of both chia seeds and benefiber. 5 - I grated one large carrot into the batter. 6 - I used 1/2 cup chopped dates rather than raisins. These muffins turned out very nice. Moist and delicious, even with my healthy changes. Will definitely make again.
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5 users found this review helpful

Blueberry Ricotta Squares

Reviewed: Oct. 16, 2011
I used butter instead of shortening, vanilla instead of lemon, and nectarines instead of blueberries. My family loved it, I hated it. Certainly nothing even remotely "cheesecake" about it which was a letdown for me.
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1 user found this review helpful

Old Fashioned Rice Pudding

Reviewed: Sep. 24, 2011
FAN TAS TIC!!! I doubled the recipe, used a mixture of evaporated milk, half and half, and 1%. Only used 1/2 teaspoon of salt for a double recipe. I didn't add the raisins or cinnamon because my family doesn't like them. Baked covered with foil for 1 hour, no stirring. (I bake rice pudding specifically so that I don't have to fuss with it, so why would I open the oven to stir it every 10 minutes??) After 1 hour I stirred it well, added vanilla and 5 egg yolks, covered again and baked for 30 more minutes. Turned out perfectly creamy, tender rice, incredible. I've been looking for a rice pudding recipe that starts with raw rice and is baked instead of cooked on the stove top, and this is it!
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3 users found this review helpful

Extreme Chocolate Cake

Reviewed: Sep. 17, 2011
Well...I'm disappointed. The cake is alright, but really not that much better than a mix. And I didn't like the frosting at all! I definitely won't make again.
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2 users found this review helpful

Kentucky Butter Cake

Reviewed: Mar. 24, 2011
I made this (without the topping) as the cake part of a Boston Cream Pie. I was worried about the recipe because of the very strange method (mix all dry ingredients and then add wet??) and the incorrect chemistry - buttermilk requires baking soda to rise properly, there shouldn't be any baking powder in this recipe. But the reviews were all very good so I used the normal cake method (cream butter and sugar, add eggs, add buttermilk, add dry) and tried it. The flavour is excellent, but the cake was a bit on the dry side. I made 3 9-inch rounds.
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3 users found this review helpful

Pastry Cream

Reviewed: Mar. 24, 2011
AMAZING!!! I used 4 yolks and zero whites because I find whites make it taste too "eggy". I also added a pinch of salt because everything needs salt. Used it as filling for a Boston Cream Pie.
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6 users found this review helpful

Parmesan Zucchini Spears

Reviewed: Feb. 20, 2011
I tossed everything together and dumped it into a baking dish and baked it at 400* for about 30 minutes. Then I broiled it for about 5 minutes to brown the top. Completely delicious and easy. Will definitely make again.
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2 users found this review helpful

Black Bean Brownies

Reviewed: Feb. 11, 2011
Ok, I've made these 4 times now, and I've finally come to the conclusion that they're just not worth it. Yes, they are much healthier than real brownies, but they just don't taste very good. I eat quite healthy, but I'd really rather have 1 amazing, full-fat, white flour, real brownie than 5 of these strange brownies. I did try different variations of the recipe to see if I could make them amazing and I couldn't - and I LOVE beans! So I've decided that I'm going to abandon the bean brownie possibility and go for the real thing once in a while. However, I'll give it 3 stars for the concept.
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2 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Feb. 4, 2011
Very good! Decreased sugar to 1.5 cups and used all brown. Used 1.5 cups whole wheat flour and 1/2 cup ground flaxseed instead of all purpose. Increased baking soda to 1.5 teaspoons because whole wheat flour is heavier than white. Used 2 cups oatmeal and 1 cup oat bran. Added bittersweet chocolate chips and pecans to half the batter and coconut and craisins to the other half. Did not refrigerate dough or press with fork. All was great, cookies were soft inside (cooked 8 mins). Will definitely make again and will try subbing 1/2 of butter with sweet potato baby food (a much healthier substitution than apple sauce).
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1 user found this review helpful

Quick Brownbag Burritos

Reviewed: Jan. 17, 2011
I'm always looking for new recipes using beans. These are quick, easy, healthy, and delicious. Use whole wheat tortillas and reduced fat cheese to make it healthier.
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Dec. 5, 2010
I made this recipe exactly as written and used it to frost Red Velvet Cake I from this site. This frosting is very good, but VERY INTENSE. It is like eating a piece of cheesecake. I absolutely love the fact that it isn't very sweet because my family hates sweet frostings. But because it isn't light and fluffy (when cold from the fridge it is actually more dense than a cheesecake), a little goes a very long way. The recipe made way too much for 2 9-inch layer cakes - we were all practically sick from the icing off 1 normal sized piece of cake! That said, I will definitely make this recipe again (maybe a half-recipe) and use SPARINGLY on carrot cupcakes because in small doses it is delicious!
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2 users found this review helpful

Red Velvet Cake I

Reviewed: Dec. 5, 2010
We were really disappointed with this recipe :( I made the recommended changes - 1 cup oil, 2 cups sugar, 4 tablespoons cocoa - but the cake still came out incredibly dry and tasting like nothing but sugar. The cake was so dry that the edges were crispy! And I definitely didn't over-bake it because I took it out of the oven when the middle was just barely set (as I always do with cakes). Now I've never tasted a red velvet cake before, so I'm not sure what it is really supposed to be like, but what came out of my oven was inedible, so that can't be right!
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2 users found this review helpful

Baked Oatmeal Squares

Reviewed: Oct. 18, 2010
Ok, so I tried the recipe again. This time I made a single batch, decreased the sugar to 1/4 cup, decreased the salt to 1/8 teaspoon, and added chocolate chips instead of raisins. These ones are much better, but still a strange texture. I guess due to no flour.***I don't know what I did wrong, but these were way too salty, had a weird texture and were too sweet. I'm really sad because I had doubled the recipe to freeze them for my daughter's lunches so I wasted a lot of food that I can't afford to waste :(
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1 user found this review helpful

Bread and Celery Stuffing

Reviewed: Oct. 11, 2010
This is the stuffing I grew up with and now make as an adult (I made it today!). I've never had a single person not like it. In fact, I've had a number of guests who claim to hate stuffing try a bite and they love it! Sometimes simple is better. I bake it in a separate dish, not in the bird.
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2 users found this review helpful

Ricotta Cheese Cookies

Reviewed: Sep. 22, 2010
Good. Just a very plain soft and cakey vanilla cookie. I followed recipe exactly, but didn't make the icing. The cookies are plenty sweet without it. They do not spread at all, so can be put close together on cookie sheet. Mine only needed 12 minutes in the oven.
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12 users found this review helpful

Parmesan Potatoes

Reviewed: Sep. 22, 2010
Good. Used oil instead of butter. Added garlic powder and seasoning salt. Baked for 2 hours and was too crispy.
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1 user found this review helpful

Easy Meatloaf

Reviewed: Sep. 22, 2010
Very good! Used dried onion flakes instead of raw onion. Added 1 tablespoon worchester sauce and 2 tablespoons horseradish. Doubled the sauce. Will make again.
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3 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Sep. 16, 2010
Very good! It was pouring rain here today, so it only took 3/4 cup milk. I let the dough rest in the fridge for about 2 hours. Then I rolled it out to about 1 inch thick and cut into 8 triangles (like scones). That is much easier than making it into circles and the less you handle the dough the better.
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2 users found this review helpful

Fresh Pear Cake

Reviewed: Sep. 12, 2010
Was just ok for us. Nothing wrong, but not worth the calories. I reduced the sugar to 1 cup and it was plenty sweet.
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4 users found this review helpful

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