katie_luvs2bake! Recipe Reviews (Pg. 1) - Allrecipes.com (13086117)

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Baked Teriyaki Chicken

Reviewed: Dec. 10, 2008
hi everyone! just wanted to say there is no need in doubling the sauce. the primary ingredients in this recipe are the sugar, soy sauce and vinegar. very powerfull stuff!! so i did things differently. first off, instead of 1 tablespoon water i disolved 1 1/2 tablespoons of cornstarch in 1/3 cup cold water. i used regular soy sauce, light brown sugar (white would have worked fine) and 3 tablespoons of rice vinegar. i have been told that cider vinager is stronger than rice vinegar so i definetly think it would be smart to use less. i used 1/4 teaspoon of ginger and this worked great for me. very strong sauce even adding all that water!! i think it all depends on what your using it for, i wanted to use the sauce but if its just a glaze it would probably work fine just as it is written. good luck! dont be intimidated by the recipe you can play around with it! thats why i give it a 5. if you use it exactly as written, just brushing the chicken it will come out fine following the recipe :)
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The Best Lemon Bars

Reviewed: Dec. 24, 2008
wow,, congrats to the author.. the crust is great, however if you have my luck, your 2 lemons will give you like 2 tablespoons of juice LOL. so i used 2/3 cups juice.. but.. when i poured it over the crust i discovered it was way to little filling. so finally this is what I did. 1/2 cup flour, 2 1/4 cup sugar, 1 cup lemon juice, 6 eggs. this was great.. thanks so much!!
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10 users found this review helpful
Photo by katie_luvs2bake!

Simple White Cake

Reviewed: Dec. 8, 2008
Ok, this is the best white cake I have ever tried. For taste, a 5. for texture, a 5, for simplicity, a 5. for it not sticking, a 5. Seriously, if this didnt come out for you your probably doing something wrong. the only thing I did different was to add 2 tablespoons of milk. I beat the heck out of the butter and sugar (5 min), then out of my eggs (3 min after each)I used a wooden spoon to mix in the vanilla, premixed the flour and baking powder and sifted it into the batter gently stirring it. then gently stirred in the milk until well combined and smooth. it will not be either too thin or too thick and have a light yellow color. I baked the cupcakes 17 minutes until they were golden on the top. the texture is moist and light but not too moist or too light and has a lightly crunchy top. dont fill the cupcake papers too much (only 3/4) because it rises a bit. this is the only cake i will use from now on and just in case anyone wants to know it is very similar to the cake used in magnolias bakery (i have never tried it, but the recipe is almost exactly the same and I know it is a very famous bakery in the u.s) thank you so much for a great cake recipe !! Oh! and im not trying to say that you copied the recipe.. im just trying to say that a very well known bakery uses a similar recipe :) I know people here tend to make attacks to people that submit famous recipes or that are similar, thats not my intention.. Update: i made this again with margarine and used 3/4 cup milk. it mu
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5 users found this review helpful
Photo by katie_luvs2bake!

Chinese Chicken Fried Rice II

Reviewed: Dec. 10, 2008
i had no idea this is how you did the egg in chinise rice! i have attempted it before adding the raw egg at the end and it was a grose mush hahaah. thank you so much for the recipe. i did add 1 tablespoon for the rice but i think i used a little more rice than called for and omitted the chicken since i made baked chicken teriyaki from this site! it was a great meal, better than many restaurants. im going to start culinary school in march so all this info is helping me alot!!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2008
Will never make another sugar cookie. perfect sweetness, wouldnt change a thing. I used royal icing because i wanted a hard glaze and added lemon juice to it and it is soooo good!! refrigerate overnight and it your dough gets too soft while rolling stick it in the freezer and use the other refrigerated dough.. 10 minutes later it will be hard again.. i didnt even have to use that much flour.. i had forgotten the unique taste sugar cookies have as i live in chile now and hadnt eaten a sugar cookie in 12 years!! i am sooo glad i made them. I used another recipe last year but it didnt taste like a sugar cookie :) YOU HAVE TO REFRIGERATE THE DOUGH.. IF YOU DIDNT YOU WILL NOT BE ABLE TO ROLL THE COOKIE . REFRIGERATE AT LEAST 6 HOURS
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It's Chili by George!!

Reviewed: Jan. 13, 2009
Very good chili! I halved the recipe and the changes i made were: 2 1/2 cups cooked black beans, a can of tomatos that i diced and included the juice, 2 teaspoons garlic powder, 1 1/2 teaspoons oregano, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 2 1/4 teaspoons cumin (didnt use chili powder). I left the rest the same just used half. It came out delicious! I did sautee the onion with the meat and drained. this made enough for 5 people. But not gigantic portions. So if you want to eat ALOT i would stick with the recipe :)
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Photo by katie_luvs2bake!

To Die For Blueberry Muffins

Reviewed: Jan. 13, 2009
Very good! However, i believe that to achieve the "crumb" topping the butter must be cold.. Fill only 2/3 or you will have trouble taking them out :)
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Quinoa Tabbouleh

Reviewed: Jan. 6, 2009
Wow, very good salad. first time i made quinoa and it was a good experience :) .. i soaked it for 2 hours then rinsed it. I didnt use the cucumber but did add celery. I added some cumin and garlic salt.. oh and also 1 diced avocado.. wow wow wow.. very good salad. you can use half the olive oil (2 tablespoons)
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3 users found this review helpful
Photo by katie_luvs2bake!

Light and Fluffy Spinach Quiche

Reviewed: Jan. 12, 2009
Great recipe!! i think that if you use the amount of spinach called for you will have to fill 2 pie shells. I made this with the butter flaky pie crust from this site. I used about 1 cup sauteed spinach with mushrooms and the onion.. (about 2 cups fresh spinach).. since my brothers dont like spinach I prefered this amount. I used 4 large eggs, 6 tablespoons mayo and 1/2 cup milk.. i think that if its watery for you its not about the amount of eggs, its how long you baked it. it has to be baked the full amount of time called for. I used half cheddar/ half mozarrella but I think it would be great with only cheddar. I also added a pinch of salt to the sauteed spinach and a pinch of salt and pepper to the eggs. I think that if you like spinach, you could use the amount called for.. all the changes I made were because of personal taste, but i think this would be great as written
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2 users found this review helpful
Photo by katie_luvs2bake!

Butter Flaky Pie Crust

Reviewed: Dec. 8, 2008
Ooops! I forgot to rate this recipe and give the author credit for such a wonderfull crust. I will never use another pie crust. This crust has such a great taste that I think shortening wouldnt be able to accomplish. thank you sooo much! Be sure to use cold ingredients. I stick the water in the freezer just before I mix the flour and butter and its always very cold when I need it. Update: i have made this crust over 15 times, the more you make it, the better it comes out.. it requires some tecnique but i think its impossible for it to be bad. remember.. this is key!: just add water until the mixture forms a ball, not a wet ball, but not one that falls apart. and dont be afraid to use your hands when adding the butter to the flour, i have found that "pinching" the butter works better than a fork :)
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Chicken Pot Pie IX

Reviewed: Nov. 18, 2008
This is great! I increased the sauce 50%, i didnt double it because it would have been too much.. I used 2 1/2 cups chicken broth (from the cooked veggies and chicken)1 cup skim milk, 1/2 cup flour, 1 1/2 teaspoons salt, 1 teaspoon celery salt and 1 teaspoon black pepper. I also cooked the chicken and veggies with 2 chicken boullion cubes. I used less butter (1 heaping tablespoon)for the onion (used green onion because I wanted to get rid of them). I didnt have celery or peas so I used 1 cup brocoli and 1/2 cup corn. This turned out great!! I bet the original recipe is just as good but in my opinion you have to increase the sauce (double is too much) for it to be perfect.. thanks for the recipe, i will be making this again The fun thing about it is you can play around with it and add veggies to your taste!
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Photo by katie_luvs2bake!

A-Number-1 Banana Cake

Reviewed: Nov. 19, 2008
OH my WOOOOOOOOOOOOOOOOW.. this cake is excellent!! perfect as it is, I only decreased the brown sugar to 1/2 cup because I wanted to frost it.. Unlike other cakes, this DID NOT stick to the pan. I greased it generously with butter. I used to think that to have a moist cake it has to stick to the pan but now I know im wrong, this cake isnt like banana bread at all. its much lighter and moist. I omitted the walnuts because I wanted a good texture for a layer cake. This is greaaaaaaaaaaaat!!! I will upload a picture later. ps. for the frosting, used a recipe from this site. 9 ounces semisweet chocolate cut into cubes, 1 cup heavy cream. Put the cream in a saucepan, let it boil 10 seconds, then pour over the chocolate and let sit 15 seconds. Whisk until well blended. Let it cool then refrigerate for 45 minutes. Beat until fluffy Forgot to say, dont forget to take of the strings from the bananas unless you want black worm looking things in your cake! oops! I forgot to take mine off
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Maria's Stuffed Chicken Breasts

Reviewed: Nov. 11, 2008
All I can say is WOW! This recipe is awesome, I found it by luck.. because I was going to make almost the same thing with sour cream and without the sauce.. And I thought it would taste a little weird.. so I came across this recipe.. The reviews are very helpful. I put the chicken in a bowl and put a tablespoon of lemon juice in a measuring cup and filled it to one cup with milk. Let it sit there for 3 hours (I didnt have buttermilk). Also, I pounded the chicken till it was 1/2 inch thin and put the stuffing in the middle and put toothpicks to seal it. When it was cooked I took the toothpicks out and they kept there shape. I also halved the stuffing and it was more than enough. Drained cottage cheese because I didnt have ricotta, but it must be better! But this was A W E S O M E !
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Brooke's Best Bombshell Brownies

Reviewed: Nov. 13, 2008
I am updating my review because i have made these in alot of ways.. and its impossible to mess them up. I have used 1 1/4 cup brown and white sugar with chocolate chips. 1 cup each brown and white sugar with chocolate chips. and last night i made them with 2 1/2 cups white sugar WITHOUT chocolate chips, these were my favorite! i didnt have brown sugar, but i loved them! very fudgy but not that fudgy that you think they are raw! i topped them with fluffy peanut butter frosting from this site.. yummy! i loved them! whatever you decide to do, just dont use the full amount of sugar.. it is not necessary, i promise!
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Chocolate Chip Cheesecake I

Reviewed: Nov. 28, 2008
Havent tried this yet but I just wanted to say that so the cake wont crumble when you cut it and if your worried about presentation.. precut your cake sticking a sharp knife in hot water, dry it and slice the cake in half, clean, dip it in water again, dry and cut.. repeat until you have 12 or 16 pieces. then when everyone serves them selves a piece it wont crumble up and get all ugly :) Im going to make this for christmas, and I hope it works.. I will rate it then :) oh! almost forgot. its important you dont peak opening oven. just follow the temperature directions and leave it in the oven the extra hour without opening. that way it cools down gradually and this prevents sinking.
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Photo by katie_luvs2bake!

Caramel Sauce

Reviewed: Dec. 1, 2008
Actually, what you get from this is called manjar; that is sold here in chile. It is not the same as caramel, which is called caramelo in spanish. Caramel is more liquid while manjar is rich and thick. if you like the rich taste of this (which is very good) simply add milk to it(in a saucepan over medium-low heat) until it is the consistancy that you like. you can also make a mousse hope this helps! use one can of manjar with 3 cups whipping cream + 1 tbsp confectioners sugar. whip the cream and add the sugar. fold in manjar This is not a dangerous recipe as long as the pan always has water, it has been called a dangerous method because some people tend get distracted because it takes so much time. as long as you babysitt it .. it will be fine i give it a 5 because it has great taste, even better than some of the manjar sold in chile. try it with toasted bread, apples, graham crackers or try the torta de hojas here.. yum! Update: I cant believe some people say this doesnt taste good or it was a waste of ingredients!!! you can make sooo many things with manjar. its a thicker buttery milky type of caramel sauce. when you make it this way its thicker than the ones that they sell in chile or argentina but its just a matter of adding whipping cream as I said. You really wont regret this! I will upload a photo of manjar that is sold in chile so you can see the thickness that you will get because the one that i buy is very thick as i like to spread it on bread!
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8 users found this review helpful
Photo by katie_luvs2bake!

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 3, 2008
Ok, so this is the first review that i would give a 10 if I could.. We all know that finding THE BEST chocolate chip cookie is very difficult. I live in chile so i couldnt try the award winning chocolate chip cookies from this site due to the lack of ingredients.. i finally found chocolate chips in the supermarket so I decided to try this. Im a fan of making thinks from scratch so even though award winning cookies must be great, just knowing it has premade and premixed things isnt appealing to me. this is THE chocolate chip cookie. dont make them small, the idea is to have a big fat chewy cookie, i made them with a heaping tablespoon of dough and they are huge! I didnt sift the flour, I whisked it. I also used 1 3/4 cups chocolate chips because the ones I found were slightly smaller than the ones sold in the states. I also measured my flour by measured tablespoons. (32 tablespoons) to have the best results. I beated the butter, sugars, vanilla and eggs but not the flour, I mixed it in with a wooden spoon then added the chocolate chips great recipe. wouldnt change a thing in the ingredients!
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Photo by katie_luvs2bake!

J.P.'s Big Daddy Biscuits

Reviewed: Nov. 30, 2008
oops.. i totally got confused with the temp. I thought it was 220º F .. so i started baking them and 15 min later they were still raw.. so i set the oven to 350º F and baked another 15 min. they are still really good!! they didnt rise that much but I think thats because I havent dominated the biscuit skill yet. I will upload a picture later. thanks j.p!
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Photo by katie_luvs2bake!

Torta De Hojas

Reviewed: Dec. 1, 2008
Hi everyone! so, i live in chile where this is a very popular cake. But it is a very intense cake, a little piece will go a loooooooong way, thats why several bakerys here have started to include pastry cream in it. so along with the "manjar" that is the thickend condensed milk, you put one layer of pastry cream and one layer of manjar. To make the manjar more spreadable you need to do this: whip up 3/4 cup of whipping cream and fold in to the manjar. this makes a less intense cake. if you want the intense cake use the manjar mixture without the pastry cream layers. if you use the pastry cream it will still be very intense! You can also make 3 different layeres: whipping cream, pastry cream and manjar. this will make it a lighter cake, BUT STILL INTENSE! to decorate spread a thin layer of manjar over and around the cake and sprinkle generously with walnuts. it can also be shredded coconut. you can be creative with this. people here even make it with manjar, raspberry jam and pastry cream!
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Photo by katie_luvs2bake!

Emily's Famous Hash Browns

Reviewed: Apr. 5, 2009
loved these.. I doubled the recipe and used about 1/4 of a medium onion.. it was great, i also added the salt and pepper to the potato- egg mixture.. no need for so much oil.. made 9 big hash browns
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4 users found this review helpful

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