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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58 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jun. 6, 2010
This was delicious! Due to my family's taste I used blanched broccoli instead of raw, craisins instead of raisins, and toasted almonds instead of sunflower seeds. Will definitely make again!
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1 user 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

Easy Oatmeal Muffins

Reviewed: Jul. 2, 2010
I made 1 batch as written and 1 with chopped dates, chopped toasted pecans, vanilla, and a pinch of cinnamon. Both were absolutely delicious! Thank you for posting this recipe Whatcity and I'm sorry some bad cooks are putting it down due to their own lack of skill.
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2 users found this review helpful

Grandmother's Pound Cake II

Reviewed: Jul. 19, 2010
FAN.TAS.TIC!! I reduced servings to 10 and made 1 loaf. Followed recipe and ingredients exactly. Did not add anything. Used salted butter. Tastes like my home made shortbread cookies in cake form. Outstanding.
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0 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 23, 2010
Excellent! I reduced the sugar to 1 cup, used chocolate chips instead of walnuts, and used whole wheat flour instead of AP because that was all I had. I didn't make the frosting and I thought that for a family dessert they didn't need it. I baked at 325* (which I always use for brownies since the low temp gets rid of crispy edges and undercooked centers) for 45 minutes. I've made a few times with the above changes. Really excellent for "healthy" brownies.
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2 users found this review helpful

Pizza Dough I

Reviewed: Aug. 31, 2010
I had lots of time so I let the yeast sit in the warm water for an hour and then let the dough rise for an hour. Tastes FANTASTIC! Used olive oil instead of veg oil. Next time will bake at bottom of oven. Top of pizza browned before bottom.
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2 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

Plum Blueberry Upside Down Cake

Reviewed: Aug. 31, 2010
A.MAZ.ING!!! Worth 10 stars, and I'm a very tough critic. Made it with all nectarines. Decreased the sugar in the batter to 1/2 a cup which was plenty since the top/bottom is so sweet. Will definitely make again.
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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

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

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

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

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

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

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

GA Peach Pound Cake

Reviewed: May 7, 2010
HEALTHY VERSION - reduce sugar to 1 cup in batter, plus 1-2 tablespoons sprinkled on top. Change white flour to 2.5 cups whole wheat plus 1/2 cup ground flaxmeal. Increase peaches to 3 cups. Increase baking powder to 2 teaspoons (because whole wheat flour is heavier than white). Baked in 9x13 for 35 minutes. Turned out wonderfully and will definitely make again!
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jul. 6, 2010
No cracks!! Pre-heated oven to 350*. Put cake in and immediately turned oven down to 300*. Had pan of water on separate rack under cake because didn't have a pan big enough to fit my springform pan. Baked for 90 minutes, turned oven off, let sit all night. This morning I put the cake in the fridge and we will have it for dessert tonight. Ok, tasted it and it is delicious! Very not-sweet, which we like, though next time I think I'll add another 1/4 cup of sugar since we aren't having a sweet fruit topping on it.
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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

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

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