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Favorite Old Fashioned Gingerbread

Reviewed: Jun. 10, 2011
Excellent old fashioned gingerbread. The only flaw is that the bake time is too long. Mine was done in 45 minutes. You should start checking at 40 minutes. Be sure to check with a knife, not a toothpick because the moist cake will stick to the wood. I also reccomend doubling the spices.
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19 users found this review helpful

Mocha Fudge

Reviewed: Jan. 8, 2011
Mine turned out great. If yours turned to sand it was because your sugar crystalized. This is how to avoid it. When you start boiling the mixture, take a pastry brush and a cup of water and brush the sides of the pan with the wet brush to wash down any sugar crystals. It only takes a couple of stray crystals to make the whole pot crystalize so do a good job, but don't put too much extra water into your fudge. Also, you don't want to stir the fuge or jostle the pot until it cools.
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12 users found this review helpful

White Chocolate Mousse Cake

Reviewed: Feb. 10, 2010
This is a good recipe for mousse but you absolutely must use unsalted butter. All desert recipes assume that you will use unsalted, but for most of them it makes little difference. In a recipe like this one, the difference is huge. With unsalted it is rich and delicious. With salted it is like just eating a cube of butter. This is not a light, fluffy kind of mousse, but a rich and dense one. It makes an excellent filling for cakes, using either white or brown chocolate. And if you whip it for a very long time, it will be solid and crumbly when chilled
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11 users found this review helpful

Deep Fried Pork Steak

Reviewed: Dec. 10, 2010
LOVED this steak. I love pork steak, and I'm excited to find a great new way to make it. If you don't have all the spices, make it anyway. I didn't have cinnamon, tumeric or paprica and it still was wonderful. I can't wait to try it again when I have them all. I also used regular salt instead of seasoned salt and I'm glad I did. I think that a dose of Johnny's would have been too much. (It's saltier than table salt and has an artificial flavor I don't care for.) This was great!
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9 users found this review helpful

Chili-Flavored Turkey Stew With Hominy and Tomatoes

Reviewed: Dec. 29, 2009
All the time I was cooking this, I thought I was going to hate it. I don't care for tomatoe based soups and I don't like peppers. I tasted it while the tomatoes were simmering and thought it was terrible. But when I added the turkey and cilantro, there was a magic transformation. Suddenly it was delicious. I will make this many times. I used smoked turkey because it was what I had, and I think that made it better. I was skeptical about the amount of chili, but it was not too much at all. This is an excellent recipe that I will pass on to others
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6 users found this review helpful

New York Cheesecake

Reviewed: Oct. 14, 2010
I made this as written the first time and it didn't turn out. It was very curdled. The second time I used only 3 eggs, and left out the cream of tartar. But more important, I reduced the oven temp to 275 degrees. After 50 minutes it was perfectly done and one of the best cheesecakes I've ever made. Contrary to these instructions, it is okay if the middle is still a little jiggly when you take it out. The stored heat will make it set. The worst thing you can do to cheesecake is overcook it! The lower temp helps with this, even if you sometimes have to cook it a little bit longer.
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5 users found this review helpful

Anadama Bread

Reviewed: Aug. 17, 2010
Of the three Anadama recipes I've used, this is my favorite. I added some wheat flour because I think Ananadama is better that way. I doubled the recipe, keeping a little dough out for a breakfast of "fried bread dough" which is a family favorite. (Just make a thin patty of dough and fry it slowly in butter. Serve with butter and jelly.) It fried nicely with a crispy edge and was excellent with apricot jelly. the rest made a tall and beautiful loaf. Excellent.
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5 users found this review helpful

Potato Bread III

Reviewed: May 20, 2011
I make bread alot, at least once a week by hand, but this is my first potato bread. The recipe was very good except for a couple things. First, it isn't very specific about the potato. My potatos were about medium sized, about 4 inches long, and it didn't seem like very much so I used 2 of them. I think I could have used 3. Second, I think it is too much salt, and I'm a person who usually uses more salt than called for. I used 1 tbsp as called for, and was dissapointed that salt was the breads dominant flavor. I will cut the salt in half next time. Third, this doesn't really make 2 loaves. After I took out a very small amount of dough to fry in a pan for my breakfsast, (my favorite breakfast since childhood) I had enough dough left for one good sized loaf. If you really want 2 large loafs, double the recipe. Otherwise a good recipe and will use it again.
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4 users found this review helpful

Austrian Pancake

Reviewed: Apr. 18, 2012
I made this recipe first exactly as printed. (You really shouldn't review a recipe unless you have made it as written.) I thought it was very good. The next time I made it with just milk instead of milk and cream. I thought it was just as good, if not better, without the cream. I have also been adding extra flour, about 1/4 to 1/3 cup. I think it makes for better texture. Try topping this with lemon and powdered sugar like a German Pancake.
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3 users found this review helpful

Brownie Bread

Reviewed: Aug. 17, 2010
I don't use bread machines but used this as a hand made recipe. After the first rise, I rolled it out and spread it with 4 Tbsp of soft butter and then sprinkled it with sugar, (both white and brown), finely chopped walnut, and a little flour then rolled it and baked it. It made an amazing loaf of "swirl" bread. Next time I will leave out the nuts or put them in the dough.
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3 users found this review helpful

 
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