KUNGFUKAREN Recipe Reviews (Pg. 1) - Allrecipes.com (113507)

Playgroup Granola Bars

Reviewed: Sep. 30, 2010

Fantastic, easy, customizable: I doubled the recipes, added ~2/3 cup ground flax seeds, swapped whole wheat for white flour, cut the brown sugar down to 2/3 c. - total - and added chopped pecans, apricots, and choc chips along with the raisins. Pressed it all into a single parchment-lined 9x13 and baked about 30 minutes. Perfect. Thanks for this great recipe!

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2 users found this review helpful

General Robert E. Lee Cake II

Reviewed: Feb. 10, 2010

It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Very special. Not at all hard to make, although the zesting/juicing of all of those lemons/oranges took a lot of time. Only modification: I thought it was strange that the cake recipe had no oil/fat in it. I thought of how oil makes chiffon cakes so nice and tender, and added 1/3 cup canola oil to the batter. Taste and texture of cake was superb. I will make this again for a special occasion. Thank you for sharing!

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5 users found this review helpful

Salmon Rosemary Burgers

Reviewed: Sep. 12, 2007

Fantastic. Hold together well on the grill, taste better than anything you've gotten in a restaurant. Easy to modify the recipe to make them your own. (I like using shallots, fresh mint, and fresh basil in place of onions and rosemary.) *** Update *** I've been making this recipe for 5 years now. An absolute standby in my house for making ahead/freezing, as well as for casual entertaining. I always make it exactly as written now. An all-time-favorite recipe of this very busy home cook!

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5 users found this review helpful

Devil's Food Cake I

Reviewed: Sep. 4, 2002

This cake is fabulous. I made it for the Almond Joy Cake, and it was over-the-top great.

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2 users found this review helpful

Cherry Dump Pudding

Reviewed: Jan. 23, 2001

This recipe was incredibly easy and delicious. A very satisfying dessert for a busy weeknight dinner! We used a jar of pitted sour cherries, as fresh cherries were not in season.

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16 users found this review helpful

Chicken Paprikash II

Reviewed: Jan. 18, 2001

Easy and tasty. I used a vegetarian soy "chicken" product instead of chicken, which cuts way down on cooking time. I also added about 6 sliced, fresh mushrooms to the garlic/onion/paprika mixture. I served it over buttered and peppered wide egg noodles. It was nice with a green vegetable and a glass of red wine.

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2 users found this review helpful

Date Flecked Orange Muffins

Reviewed: Jan. 8, 2001

These were great. I used only 1/2 cup of the sugar as I prefer my muffins not to taste like cup cakes.

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6 users found this review helpful

Garlic Chicken Stir Fry

Reviewed: Jan. 8, 2001

I used a vegetarian product called Veat instead of the chicken in this dish. I found the sauce to be too bland, so I added about another half cup of vegetable broth to dilute the soy flavor, and then added a tablespoon or so of lemon juice, another tablespoon of sugar, crushed red pepper flakes, and about a tablespoon of freshly grated ginger. This recipe was good with some doctoring!

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1 user found this review helpful

Banana Cream Pie with Chocolate Lining

Reviewed: Dec. 19, 2000

I used more whiskey than called for, and the flavor was still really subtle. I also doubled the chocolate layer, since I was baking for another chocolate lover like myself. Silky, not too sweet, and delicious flavor.

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2 users found this review helpful

Elegant Chicken Athena

Reviewed: Dec. 11, 2000

I cut down a bit on the pomegranate syrup--the flavor is pretty pronounced. When the sauce first got going, I didn't like the flavor at all (too strongly wine-y and tart). But we let it cook down for a while, and it was good after it mellowed out a bit. Definitely a rich dish, but very well-received. Shelling the pistachios took forever!

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8 users found this review helpful

Pierogi I

Reviewed: Dec. 11, 2000

These turned out well! The dough became soft and difficult to work with as it warmed up. As the process is time consuming, you might want to put half the dough in the fridge while you shape the other half. We filled them with spiced up mashed potatoes, and served them with a ketchup/sour cream mixture (sounds weird, but tastes good). Our friends really liked them.

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9 users found this review helpful

Chocolate Chip Orange Zucchini Bread

Reviewed: Nov. 18, 2000

Great flavor and really easy to make!

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1 user found this review helpful

Chinese Restaurant-Style Sesame Chicken

Reviewed: Nov. 6, 2000

I didn't have dry sherry, so I used regular drinking sherry and some white wine. I'm not sure if that was what caused the problem or not, but I got as far as the marinade in this recipe, and disliked the flavor so much that I poured it down the drain and started again from scratch, without the recipe. I used soy sauce, maple syrup, black pepper, white wine, rice vinegar, sesame oil, and far less five spice powder than called for in the recipe to make the marinade. I also added sesame seeds to the flour mixture for dredging, and added steamed broccoli and carrots to the chicken for the final stir-fry step. It ended up great, but I would definitely recommend tasting the marinade as you go and adjusting the recipe to suit your tastes.

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3 users found this review helpful

Curried Peas

Reviewed: Nov. 3, 2000

We had to use frozen peas instead of fresh, but this still turned out well. Fresh, authentic flavor; delicious over jasmine or basmati rice.

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2 users found this review helpful

General Tsao's Chicken

Reviewed: Nov. 3, 2000

This worked great with tofu substituted for the chicken. Good flavor, easy to make, and very similar to what you find in restaurants. The sauce was very thick; I'll use less cornstarch next time.

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1 user found this review helpful

Challah II

Reviewed: Nov. 3, 2000

I thought my review could use updating after using this recipe for 10 years... This is most flavorful, beautiful challah recipe I've ever used. My only change is to slightly increase the salt: I use 2 heaping teaspoons. The dough doesn't always appear to have risen sufficiently, even given extra time, but by the time it's out of the over, it looks and tastes perfect. Thank you, Rivka!

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16 users found this review helpful

Chicken Piccata III

Reviewed: Aug. 29, 2000

I made a vegetarian version of this recipe by substituting chicken-style seitan (vital wheat gluten) and vegetable broth for the chicken and chicken broth. I also added some julienned red pepper for color. It was scrumptious served over jasmine rice and sprinkled with paprika. This is a very lemony dish--next time I will add some white wine to mellow out the sauce a bit.

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1 user found this review helpful

Tostones (Fried Plantains)

Reviewed: Aug. 13, 2000

These are delicious. I served them with a dinner of veggie burritos and black beans with home made guacamole. I had read elsewhere that soaking the incredibly starchy, sticky rounds in water first was a good idea, and I did that. Seemed to remove some of the stickiness.

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20 users found this review helpful

Almond Coconut Chocolate Cake

Reviewed: Aug. 13, 2000

Amazingly, even the non-chocolate lovers devoured this cake. I made the cake from scratch, and cut the sugar in both the toppings by almost 1/2 cup each. It was totally gooey and sweet nonetheless. The coconut layer really soaks into the cake--which I thought tasted good--but if you'd like a thicker layer of coconut, let the topping cool some before spreading it on the cake.

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8 users found this review helpful