KRISSIEBEE Recipe Reviews (Pg. 2) - Allrecipes.com (1331239)

Jay's Signature Pizza Crust

Reviewed: Aug. 26, 2006

Another thumbs up for this recipe--mine cooked up perfectly, not too thin, not too thick, not overpowering but not totally bland. I added a tablespoon of Italian seasoning. I also ran out of all-purpose flour after adding about a cup and a half, so I added whole wheat flour for the rest and it came out beautifully. It was sticky with the quantities given, but I added a little more flour (kneaded with my Kitchenaid mixer) and it was easy to work with. It makes enough for two full-sized pizzas. Thanks for sharing!

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Red Lentil Curry

Reviewed: Apr. 15, 2006

Fabulous stuff. Easy, quick, and delicious--really hits those Indian food cravings. I reduced the recipe by 1/4, used 1 T of hot curry paste and the heat level was perfect. Lentils got a little mushy, but they taste great anyway. Thanks for sharing this!

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Mango Cardamom Bread Pudding

Reviewed: Apr. 14, 2006

Pretty tasty. Good texture and easy to make. I halved the recipe and baked the pudding in four 6 ounce ramekins. Not exceptionally sweet and the cardamom is a little overpowering for me--next time I'll cutting the amount of cardamom and adding cinnamon, and perhaps some raisins. Will probably be really good with whipped cream, custard sauce, or ice cream, too.

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Fish Tacos

Reviewed: Apr. 13, 2006

Excellent--easy to make and delicious. I only used half the butter and half the mayo mixture and it was perfect. Also used corn tortillas instead of flour. This is going in the regular rotation.

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Cheesecake Brownies

Reviewed: Jul. 21, 2005

Very good. I used it with a homemade recipe in an 8" pann; had to bake for about 10 minutes longer, and they pufed up around the edges--but tastes great, just what I was looking for.

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Favorite Old Fashioned Gingerbread

Reviewed: Nov. 17, 2004

Excellent recipe--easy to make, very rich and moist. I used two teaspoons of ginger and baked in a springform pan. I made it to share with a few friends and they thought it was perfect, especially with cinnamon ice cream from a local dairy. Thanks!

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Mama's Italian Wedding Soup

Reviewed: Apr. 20, 2003

Just made this for dinner--delicious! I cut the soup recipe in half and froze the leftover meatballs. Also used the tiny seashells--perfect for soup. Will be making this again.

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Coconut Ambrosia Salad

Reviewed: Apr. 20, 2003

Yum. I skipped the marshmallows and cherries, but will try them next time--I bet they'd be good. This is not for the coconut-wary, though. I also used "lite" whipped topping, more pineapple (a whole 15.5 oz can), and sour cream instead of milk. I'm sure I'll have this again before the summer's over. It's keeping nicely in the fridge, too.

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Salmon and Spinach Fettuccine

Reviewed: Apr. 6, 2003

A bit salty with the capers and smoked salmon--but a winner otherwise. I think the salmon may be a bit overpowering (and I love smoked salmon) so I may try it without next time.

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Garlic Butter

Reviewed: Apr. 6, 2003

Nice and garlicky--but also too salty. Maybe I'll try unsalted butter next time.

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Chicken Enchiladas II

Reviewed: Apr. 6, 2003

These were okay--I wasn't too crazy about the soup/cheese combination.

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Cheesy Chicken Pot Pie

Reviewed: Apr. 6, 2003

Yum. Freezes well, too.

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Bread Pudding III

Reviewed: Dec. 13, 2002

The top was a bit drier than I prefer, but the addition of the apples is wonderful. I used cinnamon-raisin bread---yum.

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Chicken In Sour Cream

Reviewed: Dec. 13, 2002

A great way to use up stuff in your kitchen. I used a package of drumsticks (6 of them). The sauce is great on mashed potatoes. Even better the next day.

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Hungarian Mushroom Soup

Reviewed: Dec. 13, 2002

Exceedingly yummy.

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Roasted Vegetables

Reviewed: Nov. 30, 2002

The veggies got a bit mushy when reheated, but nice flavor and wonderful color.

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Sweet Potato Pie I

Reviewed: Nov. 30, 2002

Guests loved it. Nice creamy consistency, and the spices are a nice touch. It reheats well, too. I may cut back a bit on the sugar next time though; it is very sweet. I had more than enough batter to fill a deep-dish crust. Thanks.

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Quiche Lorraine I

Reviewed: Nov. 20, 2002

Nice creamy quiche. I found that the recipe made enough to fill two deep dish 9-inch crusts.

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Spinach Quiche

Reviewed: Nov. 5, 2002

Wonderful fluffy, cheesy, eggy goodness. I had enough to fill two deep-dish pie crusts from this recipe.

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Raspberry and Apricot Rugelach

Reviewed: Nov. 3, 2002

This had just the flavor I was looking for. I couldn't find seedless preserves, so trying to strain regular was a pain, and the dough was really sticky and difficult to work with, but the finished product was nice.

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Jay's Signature Pizza Crust

Red Lentil Curry

Mango Cardamom Bread Pudding

Fish Tacos

Cheesecake Brownies

Favorite Old Fashioned Gingerbread

Mama's Italian Wedding Soup

Coconut Ambrosia Salad

Salmon and Spinach Fettuccine

Garlic Butter

Chicken Enchiladas II

Cheesy Chicken Pot Pie

Bread Pudding III

Chicken In Sour Cream

Hungarian Mushroom Soup

Roasted Vegetables

Sweet Potato Pie I

Quiche Lorraine I

Spinach Quiche

Raspberry and Apricot Rugelach

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