Kat Recipe Reviews (Pg. 1) - Allrecipes.com (13008454)

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Easy Egg Drop Soup

Reviewed: Jul. 3, 2014
I made this last night and we loved it! I had to use vegetable broth over chicken to make the dish vegetarian, and I also added a bit of cubed medium firm tofu to the pot. I think the concept of "a bunch" of green onions must vary, I used only one little stalk and I think if I had used more than two it would have been onion soup! Nevertheless, it turned out very tasty. I added a bit of chili sauce to my bowl and I think next time I will add a couple teaspoons of it to the whole pot. It was a very flavourful "chicken-y" tasting soup, which I haven't had since I went vegetarian 10 years ago. Excellent for when someone is feeling a bit under the weather -- it was also simple/cheap to make! Will make again.
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Cake Balls

Reviewed: May 15, 2014
I find this recipe makes A LOT of truffle-sized balls; I prefer to make these for larger gatherings or when I know I'll have someone to take the surplus balls out of my house! lol. These are very good though, very simple. Definitely chill mixture when forming the balls, and keep a bowl of cold water for your hands in between rolling the balls. Melting wafers are probably the best way to go with these, too. Great recipe!
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Dumplings

Reviewed: May 15, 2014
I used these to round out a very simple vegetable soup since we were nearing the end of our grocery supply. I used two teaspoons to kind of scoop the dough back and forth into a little football and plop it in the pot -- very easy, and it made closer to 12 dumplings for me (each roughly plum-sized once they puffed up) so slightly more than the recipe indicated. Fine by me, because they were a huge hit! My boyfriend kept raving about the soup and it was absolutely the SIMPLEST thing and very filling. The flour in the dumplings kind of made the broth slightly creamy, and I really like that these dumplings can be seasoned differently with various spices and such. I added about 1-2 teaspoons each of olive oil and butter to make up for some margarine (we were out of basically everything) and they are very flavourful that way. Because these don't include egg, they can easily be made vegan with non-dairy milk and either all olive oil or a vegan margarine. So many possibilities! I might try working in some fresh herbs or pesto next time. These are so versatile, I'm definitely adding them to regular rotation for our soups. Thanks for the great recipe! :)
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Gramma Bertha's Banana Cake

Reviewed: Apr. 16, 2014
This is a very true "cake" -- did not cross into banana bread territory at all. I had VERY ripe and sweet bananas, and I still used the full amount of sugar and I think that was a good call. The sweetness really makes it a proper cake. My bananas were also so ripe that they didn't really slice so much as mash themselves as I mixed the batter. As I was baking mine, we had a power outage, so it had a bit of a rough baking experience but still managed to come out perfectly done and still a bit fluffy. I'm sure baking it properly would result in an even fluffier cake, though, as I took about a minute after adding all the eggs to beat the mixture until it got really fluffy. I ended up using some leftover frosting from a layer cake on this, but I put the frosting (straight from the fridge) on the still-warm cake and once it softened a bit I spread it out more evenly. The heat from the cake make it drip down the sides and it looked very pretty; I added some rainbow sprinkles just before the icing started to harden up. I think this would be a good recipe to use for a layer cake as well -- will definitely try that next! Great recipe!
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Salted Caramel Sauce

Reviewed: Feb. 28, 2014
I think the heavy cream is integral to this recipe; and I think it definitely has to be close to room temp. I tried this with milk from the fridge in its place and all of the ingredients were like NOPE in the pot, and even the butter slinked out and floated on top. It would still bubble but never got hot enough to re-incorporate. Now, this wasn't bad in the least, because I was making it to incorporate into a cake filling and no one could tell. I think my original strategy for the filling was a bit off, but for a lovely caramel custard just use milk instead of cream and nearly double the amount. Once you've taken it off the heat, just add in a whole egg and whisk whisk whisk! It should become a "pudding" in due course -- you may want to strain it to rescue some scrambled egg bits but then you have a lovely caramel custard for all your cake-filling needs. :D Happy accidents are the best! (I will definitely use this recipe as a base for that custard again. Also, I will give this another stab once I have cream.)
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Crustless Cranberry Pie

Reviewed: Feb. 28, 2014
This was very good. I didn't use a pie pan because I only had a giant 10 inch deep dish thing and since I wasn't making a double recipe to fill it I just used a square baking pan (I think I used 8 inch) and it came out perfectly. I think maybe next time I may toss my frozen cranberries into my melted butter to defrost them slightly, or even let them thaw a bit on the counter before adding them, which may make combining the doughy batter a little easier. I also added maybe a heaping half cup of fresh blueberries in place of some of the cranberries and that was very tasty. I love this for when I'm craving that sweet almond extract flavour. My better half liked it too! Very much a brownie-ish texture... can't wait to make this again! I think combining canberries with another berry yielded the best results for me. I'll be stocking up on cranberries when the season hits so I can keep making this all year!
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Best Chocolate Chip Cookies

Reviewed: Feb. 28, 2014
These worked out very well both times I made them. I think these lend themselves to doing a half batch as well -- great when you only have one stick of butter left. I didn't use walnuts and subbed ground almonds for a more sturdy crumbly texture which I really liked, but I'm sure walnuts are tasty too. :)
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Best Brownies

Reviewed: Jan. 9, 2014
This was great as-is! I made this last night and used maybe a 1/4C less sugar and some stevia for baking just to make sure I didn't lose any sweetness. I also added about two teaspooons of corn syrup for extra gooey/chewy middle pieces (this worked great!). For a healthier twist I added a decent amount of psyllium and a tablespoon of chia seeds. Love that I can bump up this recipe nutritionally and still feel like I'm eating a ridiculously tasty treat! Faster than cookies and uses less butter -- love that I can whip these up after dinner and have them ready in half an hour. Baking time was perfect around 26 minutes for me. :) Also, to those who find their brownies turn out cakey, be careful of TWO THINGS: amount of moisture added, and amount of baking powder. I added a splash of coffee to mine once to round out the chocolatey flavour but they puffed up like cake! If you follow the recipe carefully it should turn out beautifully. Thanks for posting!
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Jan. 7, 2014
This was really lovely! I used brown rice (the only white I had on hand was arborio and that wouldn't do) and since I made this change I cooked it in the pot with the lentils at the same time. Both were perfectly done at the same time. I added about half a veggie boullion cube to the cooking water, as mentioned in some reviews. I didn't realize I was low on dried lentils, so I used only 2/3 cup of lentils and 1 + 1/3 cup of rice, to make up the difference. I agree with other reviews that the onions are the best part, so using more couldn't hurt. ;) I grew up with lots of traditional Ukrainian food and anyone from similar backgrounds knows the unstoppable flavour team of fried onion + sour cream, but I also found this delicious without any yogurt/sour cream. Leftovers were very versatile and I will definitely make this from now on! Thanks so much for sharing this recipe!
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Stuffed Peppers My Way

Reviewed: Jan. 4, 2014
I really like the way these turned out. As per the other reviews, I added garlic to my filling. I also added some lentils to my rice (I usually throw some dried lentils in with any rice, bumping up to a complete vegetarian protein) which made this was a fantastic meal and side dish to eat over a couple of days. For a vegan version I skipped on the feta and instead added nutritional yeast flakes and a bit of salt to give it a cheesy flavour. I couldn't stop eating the filling from the pan! Usually I find stuffed peppers to have really flavourful filling but the pepper itself always seems under-seasoned; I think the salty feta must take care of that problem. Although even the vegan version I made was probably one of my favourite stuffed peppers ever -- good with or without cheese! Not usually a big fan but these totally won me over. I even bought some big bell peppers so I could make this again this week! I imagine you could definitely use any type of rice in this. I may try a brown or wild rice mix next time. Great thing to add to rotation. Thanks!
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Christmas Pinwheel Cookies

Reviewed: Jan. 1, 2014
I had no problems at all with this recipe, and followed it to the letter. I did find them very buttery, but as long as you keep the dough chilled they were really easy to do. My red/green ones looked kinda Dr. Seuss-y, which I totally liked. I think these would be great for any occasion. Really tasty, classic recipe!
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Tea Biscuits

Reviewed: Jan. 1, 2014
Just great as-is. I use butter for more flavour, though, instead of shortening. I also like using buttermilk in these, as they get nice and fluffy. I've subbed about a teaspoon of baking soda for all of the baking powder (with a bit of vinegar in the milk to help with lift) and those turn out okay, but with a kind of baking soda aftertaste I don't wholly enjoy. Nobody else seems to notice or mind that taste, but I think I would recommend using baking powder in the recipe. Typically I don't have baking powder in the house (baking soda usually works fine and is cheaper) but this is one recipe I find isn't exactly the same with baking soda. So there's that. Anyway, great recipe as-is, but butter and buttermilk take these over the edge! :)
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Sweet Potato Pie VII

Reviewed: Jan. 1, 2014
This was pretty great as is, but it made way more filling than my pie shell could hold? I guess maybe I should've used a deeper pie plate but I ended up making a couple of tarts too with what crust dough I had left -- I still had to pour some of the filling out! Man. I suspect this would probably fill two relatively shallow pies or like three full sized tart pans. So just maybe keep that in mind when you're making preparations for crust. Still, super delicious, especially with some vanilla ice cream. Great way to use up mashed sweet potato! (I suspect the sweet potato I used may have already had some butter or somesuch mashed into it, so maybe that contributed to my abundance of filling? Either way it baked up fine, we just had too much of it.)
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Fast and Friendly Meatballs

Reviewed: Jan. 1, 2014
I make this or a variation of this often for my boyfriend. I eat completely vegetarian and while he supports me in this, he does like a bit of meat now and then. This recipe is so simple to make and economical, it's my favourite meat item to prepare for him because it makes a ton and we can freeze some to use throughout the next couple weeks. It also lends itself to substitutions, I've used ground beef and pork (the pork was his favourite meatball of all time, according to him) and even some fresh ground chicken breasts which I popped in my food processor for a bit. You can add tons of flavouring mix-ins too, and I often add chopped scallions or red pepper relish, sometimes chili powder or hot sauce, and once I added soy sauce for an asian twist. So even though I never taste these, my better half insists these are great, which takes this to 5 stars. Tons of variety means these can go with everything and I LOVE how inexpensive these are. I've also used everything from panko to homemade breadcrumbs in these and they turn out fine every time. lovelovelove!
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Too Much Chocolate Cake

Reviewed: Jan. 1, 2014
Exactly what it sounds like. This is a super chocolatey cake, just a winner all around. I made up a simple glaze for it but I'm sure this would be great with or without. I did use about half the amount of chocolate chips and it was plenty. Maybe mini chips would be nice little flecks throughout the batter but regular sized ones were too big to use the full amount called for, imho. Definitely keeping this on file for those crazy days only chocolate can fix! ;) Very quick to mix up, too!
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Mom's Buttermilk Pancakes

Reviewed: Jan. 1, 2014
This is great! I omit the salt because I find baking soda to add plenty of salt for me, and I tend to add about two teaspoons of white sugar to my batter to get these to brown up beautifully. Just my preference! Also, these work really well subbing out buttermilk (vingar + milk, lemon juice + milk, plain yogurt thinned with milk or water, etc) if you don't happen to have any buttermilk on hand. I still recommend trying the buttermilk in this recipe though; it's unbeatable! Great recipe. (TIP: melt your butter in your preheating pancake pan; any butter residue leftover just saves you the step of greasing the pan! Also, don't re-grease after the first pancake. The butter in the batter will keep it from sticking, and if you add a bit of sugar these will come out pretty and golden like restaurant style flapjacks!)
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jan. 1, 2014
This is how it's done! I never struggle with eggs anymore. The ice water at the end really nails it. I suggest bringing eggs closer to room temp before putting in the water so they don't crack/explode, but I think a little bit of a cold/hot shock helps with the magic of this recipe so I try to have them at least a bit cool before gently lowering into the pot with a slotted spoon. :) Perfect!
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Photo by Kat

Banana Crumb Muffins

Reviewed: Jan. 1, 2014
Just beautiful with no substitutions! I usually put my bananas in the blender with wet ingredients for a great smooth batter. Well done! Huge favourite for us!
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Amish White Bread

Reviewed: Jan. 1, 2014
This is a pretty nice tasting bread, but far too sweet for my tastes. I also just find the texture to be more dense and crumbly - reminds me of Ukrainian easter bread, "paska" - and less stretchy yeast bread. I still make this occasionally without adding the full amount of sugar, but that's just when my brain isn't working well enough to try to remember my own recipe. It's definitely a fine bread. Still would recommend this recipe to anyone looking for an easy recipe starting out making bread. A good tip for this recipe is to be careful when adding the last of the flour and make sure you don't accidentally dry out the dough. A bit at a time worked in at the end is the safest way for to avoid this, but you can always add in a few drops of water if you find you've got something a bit stiff. This recipe also makes pretty good dinner rolls.
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Classic Waffles

Reviewed: Dec. 31, 2013
This recipe worked flawlessly in my waffle iron, which I had previously stopped using because other recipes tended to fail miserably in it. The recipes and instructions which came with the waffle maker were kind of useless as they said to use pancake mix; this kept giving me weird, tasteless waffles or batter that overflowed out of the iron. This recipe was perfect! Waffles don't have to be messy! And, I don't think these took me much longer than regular pancakes would have. Maybe about 20 minutes more total since it used a couple more bowls and so cleanup was a bit of a bigger job, but not by much and these are definitely worth it! This batch even made enough so I have some to freeze for later! :D The only change I made to this recipe was adding maybe two or three tablespoons of hot coffee to top off my milk mixture when I ran out of milk. I'm tempted to keep making them this way as the coffee taste is really subtle but adds to the flavour. I may try adding some cocoa powder to a batch of these one day for chocolate waffles! Thanks for the great recipe. :)
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