kulacrosse Recipe Reviews (Pg. 1) - Allrecipes.com (11798674)

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Chipotle Crusted Pork Tenderloin

Reviewed: Apr. 21, 2012
I cut the amount of chile powder in half as my son avoids things that are too spicy - with this adjustment he downed it and it was still spicy enough for my husband and I to enjoy. Also, I didn't have chipotle chile powder on hand, so I used regular chili powder. We loved how quick and easy it was and will definitely be making this again.
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1 user found this review helpful

Southwestern Chicken

Reviewed: Apr. 9, 2012
Delicious, simple, and quick! We had this over seasoned black beans, which was a perfect combination.
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Monkey Bread I

Reviewed: Sep. 17, 2011
This was easy to make and tasted almost exactly like my Grandmother's sticky buns! I will use this recipe again and again.
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2 users found this review helpful

Easy Fruit Cobbler

Reviewed: Jul. 11, 2011
Everyone at the office loved this! It wasn't too sweet, which I had feared, kept overnight and reheated beautifully in the microwave.
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7 users found this review helpful

Crustless Spinach Quiche

Reviewed: Apr. 17, 2011
This was easy and excellent! I substituted the cheese for what we had on hand (Monterey Jack/Cheddar) and added a tbsp of dry minced onion as I didn't have any onions on hand. I will definitely be making this again.
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1 user found this review helpful

Pig Pickin' Cake

Reviewed: Aug. 26, 2010
Maybe if I were a real cake fan I'd rate this 5/5 stars, but a cake really has to impress me to rate that highly. However, this is an incredibly simple recipe that drew a number of comments from my peers at work - several who went back for seconds. As such, I'm sure I'll reach for the recipe time and time again. I was particularly pleased with the frosting and am planning on experimenting with other pudding flavors for other cakes. I was also happy that the orange taste was not overpowering, as I'm not a fan. I chose to frost it like the main photo - ie. in between the layers and on top with the Cool Whip/pudding mixture topped with clumps of pineapple, allowing the cake to show through on the sides which looked really impressive. I was sad that, though I hand stirred in the oranges, they broke up too much for chunks to be visible. I am going to try to drain the liquid off next time and mix that in first, then fold in the oranges so there will be larger chunks. I think this will make for a prettier cake, though it may disappoint my personal taste buds due to a stronger orange flavor in some bites.
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 25, 2010
Exceptional! These stayed soft for the short time they were in the house - they had a habit of being devoured quickly. The dough was a bit sticky, as others have noted, but some spray helped and the results were well worth it. I did try to use this recipe in a gingerbread house shaped cookie pan I bought, but the results weren't great. The cookies lost their soft, chewiness. I suspect that will be a common problem regardless of the recipe I use in that pan, possibly due to the thickness. My son didn't seem to care though and loved the shapes. I'll stick to the round cookies. Before I forget, they spread well so I found that I didn't need to flatten them - even with frozen dough.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 25, 2010
I have to admit, I had high hopes for these cookies. I made two batches of dough: one with traditional semi-sweet chocolate chips and pecans and one with macadamia nuts, white chocolate chips, cranberries, and an amount of brandy in place of the vanilla. Admittedly the mild flavor of this dough held up well to the latter ingredients and they were soft, as advertised. However, when made with chocolate chips, per the recipe, the mild dough fell flat on its face. It was not rich enough to handle them. I was further frustrated to discover that it was not a dough that could be easily frozen and scooped to make more cookies - I nearly broke a very nice spoon attempting to do so and had to resort to a steak knife. One would think they'd be much thicker as a result, but I didn't find the different that significant - certainly not so much as the picture would indicate even with frozen dough on a cold pan. In the end I might keep this recipe around to use with the white chocolate cookies, but even then I'll probably try some others.
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Apple Pie by Grandma Ople

Reviewed: Jan. 25, 2010
I'll never use a different apple pie recipe! I've made this a few times and tested a few suggestions made by other reviewers. After trying to pour the caramel mixture through the crust as per the recipe, mix some into the apples and pour the rest, and mix it all into the apples and brush a bit onto the crust I have decided to stick with the last option. There is really no difference in taste, but the crust comes out looking much better if you mix the caramel mixture into the apples in advance and just brush a few tablespoons onto the lattice. I also baked the pie for the entire time at the lower temperature and that has worked well for me every time. The one frequent recommendation that I did not try was adding cinnamon and other spices. I don't believe they would be a good mix with the caramel and my husband, who is a cinnamon lover, doesn't feel this pie needs it. Maybe I'll try it someday just the same. Basically I left the ingredients and changed the technique and have had this pie specifically requested by friends - where it was devoured!
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Maple Salmon

Reviewed: Jan. 25, 2010
Excellent and easy! The last time I made it I didn't even have time to marinate it at all so I just put it in a smaller pan than normal so more would be submersed while it cooked. It came out delicious, as usual!
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Easy Roasted Pork

Reviewed: Jan. 7, 2010
Easy and delicious! It made the inexpensive roast I bought butter knife tender and mouthwatering. Not only that, but my five year old son, who's generally a picky meat eater gobbled it up! I'll definitely be using this recipe again. I used a casserole dish as others have mentioned instead of an oven bag with success. I think I'm going to try adding a garlic powder rub next time because we're such garlic fans, but I don't think it necessarily needs it.
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Coconut-Cream Cheese Frosting

Reviewed: Oct. 9, 2009
I used this recipe and the suggestion of the apricot layer to frost a white layer sheet cake for my Son's 4th birthday. It was a huge hit with both the kids and the adults. It was easy and appealing to the kids, while still being something sophisticated and different from the normal kid's party fare for the adults. The coconut frosting was the perfect backdrop to the bundt train cake I put on top to boot. The only downside is that the apricot layer made the drive to the party location a rather tricky process. Looking back, some advance planning including a completely cooled cake and some well placed toothpicks were in order!
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Cream Cheese Pound Cake III

Reviewed: Oct. 9, 2009
We love this recipe so much, I became a member so that I could review this cake. My young son, who is generally not a fan of cake (and only devours the frosting at his friend's parties) loves this cake and consistently requests it whenever there is a reason to bake a cake. I joke that he must take after me, as I am also not much of a cake fan, though I am generally a dessert hound, but I cannot resist this rich and buttery cake. We generally decorate the cake with fresh berries and whipped cream or powdered sugar. I discovered this cake after I bought a Nordic Ware train cake pan to bake my son's second birthday cake in. It comes with a cake recipe that did not work well for me that year. A friend that's a professional chef recommended looking at this site for a more dense cake. After much searching and some trial runs, this recipe stood head and shoulders above the crowd. Though I discovered most of the hints on my own, quite by accident, I ran across this site late in the game that may help others trying to do the same: it's Nordic Ware's "Bake Perfect Bundt" tips. I did find, however, that using regular flour, rather than cake flour to flour the pan actually worked better. Of course I had to adjust the time, but this recipe couldn't have been better for this purpose. I'd make it in a regular pan in a heartbeat, though my son would surely be looking for his beloved trains!
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