kellyo231 Recipe Reviews (Pg. 1) - (13511964)

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Honey Wheat Bread II

Reviewed: Feb. 19, 2012
i was excited to see how many stars this bread got so i tried it. i didn't like that it was called "wheat" when more than half the flour was white. so instead of the 5 c of all-purp i put in 2 c whole wheat. i also added 4 tsp of vital wheat gluten. so i started to add the 5 c flour mix and i alsmost had about 1 c left and i thought something wasn't right. i just assumed since the recipe didn't say that i might not need all of it, i made sure it all went in. wrong! it was so thick and tough. no way could it be kneaded. i tried to save it by letting it rise twice in the microwave with some boiled water and it helped it rise but it didn't double and barely rose a second time. the finished product smelled great and tasted good, thats why it got at least some stars. but the directiosn were not clear and i also added another 1/3 c of agave syrup. good thing my family likes their bread doughy! but i wont make this one next. my advice is to add wheat gluten with the 1st batch of flour and reduce the 5c to maybe 3 and then to add xtra sweetness.
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2 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Aug. 13, 2011
so i tried to make hasbrowns before and they came out... we'll say starchy. these at least gave me the technique i needed to make perfect hashbrowns. i tried to halve the recipe but i used one large potato and im pretty sure i still had to do the full recipe. used whole wheat flour (milled) and i used a bit more egg white then whole egg and i also added red onion. i used some olive oil in the pan and i noticed when i flipped it that there wasnt a lot of oil on the pan anymore, just enough though so the hashbrown wouldnt stick. it came out not greasy but if you go the less oil route, keep an eye on the second side bc it can get burnt soon after your cooking time. i sprinkled on some cilantro for garnish. yum! so easy and there is no soaking. greta recipe. will be using this recipe every sunday morning (even though i made these for dinner last night!).
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2 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Aug. 5, 2011
This was pretty good though and I will make it again but with some changes. It lacked the honey flavor so i might add a bit more next time. Also, when I tested it raw, there seemed to be too much salt but i didn't notice it once it was cooked. I would either half that next time or sprinkle in a just bit. I realize that might help bring out the honey/ sweet taste. I also wouldn't do a thick crust with this. It was rather dry but the thin crusts came out really nice. I made 4 personal pizzas from this and it was fun. My kids helped roll and top. I also let it rise covered for an hour. You would expect lower rating but it was a healthy crust, it was easy, and everyone else seemed to like it.
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4 users found this review helpful

Kettle Corn

Reviewed: Aug. 4, 2011
This recipe was great. I didn't make it exactly but the directions on how to pop to prevent burning were spot on. I don't use white sugar but instead Truvia, 0 calorie sweetner. So much more healthy. Oh and I use olive oil and usually just enough to cover the bottom of the pan. DO NOT USE SPLENDA it just burns up and turns black. I won't buy packaged pop corn EVER!
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10 users found this review helpful

Real Sopapillas

Reviewed: Jul. 29, 2011
this was so not good. i will admit that i didnt use all purpose flour. instea i used whole wheat. yes it was milled so id didn't have husks or anything in it. it still should taste about the same as regular flour would in recipes. not here. they were so bland. i had to keep checking the computer to make sure it didn't say to add sugar or something. the restaurants must add craploads of sugary sauces that you don't notice the blandness. someone wrote that they are used with meats and stuff... totally can see that. but as a dessert?! no way. im making funnel cakes with my leftover oil
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2 users found this review helpful

Coconut Ice Cream

Reviewed: May 15, 2011
This was really a great and easy recipe. This ice cream was so creamy and stayed that way even when opened the next day. I though I would have to add an egg or two but i held off and stayed with the recipe. I used unsweetened vanilla almond milk and thought I would need to add sugar but the cocconut cream is so sweet it needed nothing more. I had an extra ounce of coconut cream so i added that. I also added the flaked coconut and I would maybe hold off a bit next time. I also think I will add less cream and more milk because 1) the cream gives you that funny film in your mouth and 2) i like my ice cream more like frozen yogurt texture. For a simple coconut ice cream recipe, this was really REALLY great. A must try!
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5 users found this review helpful

Pizza Dough I

Reviewed: Jan. 29, 2011
i was looking for a quick and easy pizza dough that i could throw together in no time and this seemed to be it. the dough never really came together. it was almost like playdoh where if the lid is a bit open, some hard crustiness develops. not all the flour would mix and i had to throw a good 1/2 c of bits out. after cooking it came out like chewy bread. my kids didnt complain though. i realized that i didnt have to use the yeast at all for this. i added in some spices as well to taste. i wouldnt make this for myself, instead my kids can mix and eat. this is more of a kids pizza dough.
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2 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Dec. 27, 2010
this was the best recipe ever. i used another filling so i can only rate the dough, which i believe is the heart of the recipe. it was amazing. i was a little iffy about the recipe calling for yellow cake mix but it took out some of the work of adding extra ingredients. i made the dough at about 4pm before christmas then i popped it in the fridge over night. christmas morning i put in the filling and rolled them up and realized i was supposed to let them rise again and i had a half hour until family arrived for breakfast! i put them in a baking dish on top of the oven hoping some extra heat would help them rise. i only did that for 15 minutes, even though they definately need more time, then i popped them in the oven & in 20 minutes they were finished. they came out more on the doughy side but it was exactly like a cinnabon! everyone LOVED them. i used the icing recipe given on first review. the filling i used was 1/2 c softened butter, 1 c brown sugar, 2 tsp cinnamon. using a little extra wouldve made them extra gooey. i will be making this again and again and next time i will try letting them rise completely. excellent buns!
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2 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Nov. 24, 2010
it is difficult to rate this exact recipe bc i changed it a bit so i will rate my finished product. when i first read the recipe and started making it, i realized it is probably more of a muffin than a cupcake. cupcakes for me are light and airy and i could tell it was going to turn out thick and heavy. i fudge a lot of my recipes and i did the same with this one. i added maybe a 1/4 c more of pumpkin and a few tablespoons of applesauce since a few of the reviews said they were not as moist. i also added a little oil to thin it out and help the moistness and a tad bit more baking soda to puff it up. the cake was ok but for me it needed the frosting. now the frosting, IT ISN'T! this is icing, thin and not pipable. so just beware when thinking about decorating the cakes. also, my oven cooks faster (read: it burns baked goods faster) than others i have baked in. so i watch my time and the cakes. i adjusted the temp due to my pan. you have to feel out your oven and know what to look for for "doneness" (when you poke your cakes, if it puffs back up it's most likely finished). i don't care how experienced a baker one is, we all have different ovens and there is no exactness to time and temperature in my opinion.
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11 users found this review helpful

Waffles I

Reviewed: Aug. 1, 2010
i have been looking for a hamemade waffle recipe forever and this has been the best one ever! my other waffles would come out soft and floppy and all i ever wanted was crispy golden waffles. i got the crispiest waffles from this recipe and on the first try. i used 8 packets of splenda when i halved the recipe and i also added a little bit extra vanilla and they tasted great, especially since i topped it with ice cream and banana foster! the waffle itself was great! definitley a keeper recipe!
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1 user found this review helpful

Gluten-Free Fudge Brownies

Reviewed: Jul. 26, 2010
a friend's daughter is allergic to eggs and butter so i did some substitutions. i did about 4 tbsp banana for eggs and 3/4 c oil for margarine and i used regular white flour. i dont know if my exchanges were significant enough to affect the brownies but it wasnt what i was expecting. they took a long time to bake. they were also a little hard and sunk a ton in the middle but puffed on the sides so you couldnt really cut them out. i cant give it low stars due to my substitutions and the fact that they actually tasted great but the "brownie look" was way off. any advice on substitutions are welcome!
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2 users found this review helpful

Grilled Swordfish

Reviewed: Jun. 14, 2010
i will say that as a simple fish recipe, this was great but it needed more flavor (for me anyway). i added some lemon to my teriyaki sauce and i mixed the garlic with the butter. the grilling time was spot on. it was fast, easy, and simple but you may just have to add what you think for something more flovorful. my husband and i had them as sandwiches with lettuce, tomato, and some mayo. my husband thought it was amazing, so if you have a husband who likes simple food, make this.
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9 users found this review helpful

Seven Layer Bars

Reviewed: Jul. 12, 2009
This recipe was great! My mom makes these around the holidays but uses a store bought package that has all the ingredients. I was unable to find it so I tried this and it was great! On the first try I mixed the graham cracker and butter and the crust came out fine. I did, however, not use the recommended amount of chips (I maybe left out a 1/4 cup for each) as it looked like too much before I cooked it. Good thing b/c it is very sweet and it would've been too sweet. Great recipe, just adjust to taste!
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