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

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Overnight Caramel Pecan Rolls

Reviewed: Jan. 24, 2010
OH. MY. GOD! These just came out of the oven and we are all going CRAZY for them!!! I halved the amount of dough, but kept the full amount of filling and bottom stuff. I also added 1/2 a cup of toasted chopped pecans into the filling. I learned a great technique to make a warm area for the dough to rise: I put the dough and a coffee mug of freshly boiled water into the microwave (don't turn it on). The hot water makes the inside of the microwave the perfect tempertature and humidity for the dough to rise perfectly! I didn't wait overnight, I just let them rise a second time for 30 minutes in the micro again and then baked right away. Mine only took 25 minutes in the oven. EXCELLENT!!!
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53 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

Crisp Oatmeal Cookies

Reviewed: Aug. 13, 2010
5 stars for the way I made them. I used butter. I also removed the brown sugar because brown sugar makes things chewy so if you want crispy cookies, use all white sugar. I used just the 1/2 cup of white and I liked the sweetness of the cookies. I left out the coconut and chips because I wanted simple plain oatmeal cookies. I baked mine for 11 minutes and that wasn't enough to make them crispy all the way through. They aren't chewy at all, just slightly soft. Will bake longer next time. Delicious!
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10 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

Best No-Bake Cheesecake

Reviewed: Apr. 2, 2010
I ADORE the fact that this recipe doesn't have awful-tasting and chemical-laden Kool Whip in it like most no-bake cheese cakes do. Thank you from the bottom of my "real food only" heart!
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6 users found this review helpful

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

All-Bran® Refrigerator Cookies

Reviewed: Jun. 17, 2010
I'm always very wary about coporate sponsered recipes, but these are excellent! I used whole wheat flour instead of all purpose, and therefore doubled the milk. I used only the brown sugar and was plenty sweet. Added some salt. Made plain recipe and put in 1 cup each chocolate chips and chopped pecans. Will absolutely make all the time!
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5 users found this review helpful

Roxie's Bran Muffins

Reviewed: Jun. 3, 2010
These were quite good! I used soured milk (1 tablespoon white vinegar plus milk to make 3/4 cup total) instead of regular milk since the recipe had baking soda in it. If you want to use regular milk then change to baking powder to keep the correct chemistry. I reduced cinnamon to a pinch and reduced honey to 1/3 cup. Added 1/4 teaspoon salt. My family doesn't eat raisins so I used chocolate chips. Will make again.
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5 users found this review helpful

Kai Kang Dang (Chicken Curry with Coconut Milk)

Reviewed: May 10, 2010
This was great! But...I changed it to what my family likes. I used shanghai bok choy and onion as the veg. I used 3 large cloves of garlic and about 1 tbs fresh grated ginger. I used about 3 tbs dark brown sugar, and regular basil that I had kicking around. I also had to use lemon instead of lime since I didn't plan ahead. Oh, and I just used 1 can of coconut milk and the moisture from the bok choy for the sauce. Anyways, it was delicious!
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5 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

Rhubarb Cake I

Reviewed: Aug. 3, 2010
4 stars as written. 5+ stars when increased rhubarb to 4 cups! Amazing! Takes a bit longer to cook with additional rhubarb. Mine took 50 minutes. I also cut sugar in topping down to 1/2 cup and cinnamon down to 1/2 teaspoon (because I wanted to taste rhubarb, not cinnamon). Was delicious!!!
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4 users found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Jul. 25, 2010
Wow...this recipe is a lot of work! So many steps for what ends up just being a casserole. I think I'll stick with my own stuffed pepper recipe which uses raw rice, raw peppers, and raw beef and cooks everything in the oven (or crockpot). It is much easier and tastes better because all of the flavours mingle while cooking together.
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4 users found this review helpful

Peanut Butter and Banana Smoothie

Reviewed: Jul. 22, 2010
My daughter is not much of a breakfast person so I made this for her today. Very nice! I used frozen banana, regular milk, and no honey. 1/8 cup = 2 tablespoons which is much easier to measure with peanut butter. Will add some ground flax next time.
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4 users 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

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

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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3 users 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

Chunky Cheesecake Brownies

Reviewed: Mar. 24, 2010
I made these for the second time tonight, and with some changes they were FANTASTIC! 1: I left the chips out of the creamcheese part. 2: I used 1/3 cup of sugar in each part. 3: I used a 9x9 pan. 4: I baked them at 300* for 50 minutes for a much gentler and more even baking (no crispy corners and gooey center). 5: I didn't marble the layers, so it was like brownies with cheesecake "frosting". AWESOME!
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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

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