Krysdyer Recipe Reviews (Pg. 1) - Allrecipes.com (1366567)

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Kyle's Favorite Beef Stew

Reviewed: Feb. 12, 2010
This recipe is excellent. I added celery and left out the mushrooms. Aside from that I made the recipe as written. It's awesome, thanks!!
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1 user found this review helpful

Rainbow Cookies

Reviewed: Apr. 2, 2009
I made this recipe twice last night to double it and the second time came up with an easy way to blend the almond paste. I cut it into chunks and put the almond paste and the sugar into my blender. The almond paste and sugar were pulverized and mixed. It worked wonderfully and VERY quickly. No chunks of almond paste at all. I also added almond extract. They were wonderful thanks! I took a tip from a friend and greased the pans then put parchment paper in the pans and then greased the parchment paper. No breaking and they came out of the pans easily.
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4 users found this review helpful

Rhubarb and Strawberry Pie

Reviewed: Jun. 24, 2008
Perfect!! I used 3 cups strawberries sliced in 1/2 (they were on the small side) and 3 cups rhubarb and I also put 2 TBS cornstarch in the flour/sugar mixture. I have made pies like this many times and it seems to be hit or miss with them being runny. This time I followed the advice of many others and used a lattice top. When the pie was just about done I turned the oven off and left the pie in there for the rest of the evening, then I put the pie in the fridge right before bed. Perfect!!! Thanks.
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2 users found this review helpful

Strawberry Shortcut Cake

Reviewed: Feb. 9, 2008
We all love this recipe. Most of the time I make it exactly as written, but the last time I decided to shortcut the shortcut cake and I used a box yellow cake mix. Blah! Didn't like it at all that way. So in my opinion it's WAY better to make it as written. YUM! Thanks.
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15 users found this review helpful

Ting-Town Barbeque Beef Sandwich

Reviewed: Aug. 7, 2007
Exactly what I was looking for. We loved this recipe. I also used 1 cup of beef broth instead of beer. I noticed about 2 hours before it was done that the sauce was thin so I took the lid off of the crock pot for the last 2 hours to thicken it up. Just keep your eye on it. I think if I didn't notice until the last 30 minutes that the sauce was too thin, I wouldn't have had enough time to thicken it up before I served it. This recipe is so flavorful, we are still loving the leftovers! Thanks!
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11 users found this review helpful

Italian Butter

Reviewed: Aug. 6, 2006
This recipe was awesome! I had a party last weekend and this was my favorite part. When I made the recipe, I did not grind in grinder, I just crushed slightly with a mortar and pestle. I mixed about 1-2 tbs. of this recipe with a stick of butter and chilled for an hour or more. I roasted garlic (cut about 1/4" of garlic bulb off to expose cloves, place garlic in a small piece of tin foil, drizzle garlic bulb with about 2 tsp. of olive oil, wrap bulb completely with foil, bake at 400 degrees for 45 minutes). I placed 3 small serving plates together and put the oil with herbs in one plate, the warm roasted garlic in the other plate, then the herb butter in the 3rd plate, and served it all with slices of french bread. It was awesome!!!! Thank you so much for this recipe.
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59 users found this review helpful

Best Peanut Sauce

Reviewed: Jul. 5, 2006
I paired this with the chicken satay recipe from this site. It was awesome. Thanks
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1 user found this review helpful

Chicken Satay

Reviewed: Jul. 5, 2006
Loved it, loved it, loved it!!! Served it to guests on the 4th and they all raved about it. Paired this recipe with 'best peanut sauce' from this site. Just served it on the side, some used the sauce, some didn't. But all agreed that the chicken satay was awesome! Thanks!
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3 users found this review helpful

Fruited Curry Chicken Salad

Reviewed: Apr. 19, 2006
Wow! Love this recipe as written. The second time I made it I did change it some to make it Weight Watcher friendly. I omitted the pecans and increased the celery and the grapes, and I changed the mayo to light miracle whip. I couldn't believe I could have 1/4 of the recipe modified this way for only 6 points! Love it!! Thanks!
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1 user found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Mar. 2, 2006
I also received this recipe in the mid to late 80's and I haven't used another chocolate chip cookie recipe since! The only change I made (purely by accident) is to chop the chocolate bar, not grate it. I did this the first few times accidentally and I love the cookie so much I didn't want to change the way I had been making it. And now that nestle makes chocolate chunks in a bag, sometimes I just use those instead of the chocolate bar. I get lots of compliments on this recipe. You must undercook slightly so they don't get too hard and crunchy. They should stay soft if they are undercooked when you first pull them out and they finish 'cooking' on the cookie sheet for the few minutes before you remove them to a cooling rack. That's the trick, in my book. :) Love them, thanks!!
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2 users found this review helpful

Corn Chowder I

Reviewed: Feb. 12, 2006
I love this recipe! I was in a panic a couple of weeks ago when I went to make it again and realized I didn't save it to my recipe box. It took me a while to find it again, but thankfully I did and I won't make that mistake again. I loved this and will make again and again, it freezes well.
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0 users found this review helpful

Chicken Dijon

Reviewed: Feb. 12, 2006
Great recipe, with ingredients I already had at home! Made it exactly the way it was written. Thanks!
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2 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: Feb. 12, 2006
This recipe is fantastic! I also added sliced mushrooms. Next time I will add the onions a little sooner to let them cook longer so they won't be so crunchy. Loved it, thanks!
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1 user found this review helpful

A-Number-1 Banana Cake

Reviewed: Nov. 24, 2005
Add me to the list of people who buy bananas so they can go bad so I can make this cake! Love it! Thanks for an awesome recipe.
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1 user found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Aug. 8, 2004
This recipe is fantastic, 5 stars. It is very light and fluffy. It might not be what people expect from a cream cheese frosting, since it's not very rich. I topped the Best Carrot Cake Ever (another fantastic recipe) with this and the cake is dense and this recipe is so light that I was afraid the cake was going to squish the frosting out of the center, but it didn't, it was fine. Will try again with banana cake, etc. Thanks Tom.
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1 user found this review helpful

Best Carrot Cake Ever

Reviewed: Aug. 8, 2004
This recipe is fantastic. I drained the pineapple VERY well using paper towels to get out all of the juice. I also used 3 8" cake pans and baked it for 30 minutes and it tested done with toothpick. I used my Pampered Chef cheese grater since I don't own a food processor and it was easy to grate all of those carrots, saved my knuckles. My first attempt at carrot cake, and I won't be searching for other recipes, this one is perfect, thanks!
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1 user found this review helpful

French Dip Sandwiches

Reviewed: Nov. 9, 2002
My whole family loves this recipe. It's a great fall/winter recipe on a chilly day or for a bar-b-que when you don't want to be a slave to the stove. I served it along with shredded b-b-q pork sandwiches at a picnic once and it went over very well.
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1 user found this review helpful

Ham and Asparagus Fettuccine

Reviewed: Nov. 9, 2002
This recipe is great! I was looking for something to do with leftover ham and this was perfect, everyone loved it. Thanks!
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0 users found this review helpful

Easy Guacamole

Reviewed: Nov. 9, 2002
I impressed my friends with this recipe! They all thought it was great and couldn't believe it was my first attempt at making Guacamole. Yum! Definitely double if you are making it for a party, etc.
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1 user found this review helpful

Burgundy Pork Tenderloin

Reviewed: Nov. 9, 2002
This recipe is awesome! I also added mushrooms and used 2 packages of gravy mix. The gravy is thin, but delicious! If you think you'd like it thicker, corn starch should do the trick. Thanks for this great recipe! I can't wait to impress someone with it. :)
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6 users found this review helpful

 
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