HKR Recipe Reviews (Pg. 1) - Allrecipes.com (13935860)

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Apple Cinnamon White Cake

Reviewed: Jul. 28, 2013
I made this exactly as directed and had to bake it for 47 minutes. I looked at it at 30 minutes and I did not even bother to test it. At 40 minutes a toothpick came out with batter on it. It was very easy to make but I only gave it four stars since I found it a little dry. That could be from 47 minutes in the oven or that fact that I used a metal pan instead of glass. I will make this again and might change up the recipe a little. It's a great base recipe because it is simple and quick. I can see adding walnuts, raisins, maybe some apple sauce in the middle with the apple chunks, etc. Overall it's a keeper!
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16 users found this review helpful
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Cranberry Pecan Cake

Reviewed: Nov. 25, 2011
This recipe was reprinted in the St. Petersburg Times and as soon as I saw that it was taken from Allrecipes.com, I looked it up online. First of all, this is a very simple cake that can be quickly made by a beginner cook - great for last minute. I followed the recipe as written, but used one bag of Ocean Spray fresh cranberries. I lined a 2 quart rectangular Pyrex baking dish with parchment paper so that it would release easily. I baked the cake for 50 minutes since at 45, a toothpick did not come out clean. I let the cake sit for about 20 minutes before turning out onto a plate and the parchment did the trick - it had no problem releasing from the pan. The appearance of the cake is great. Since it is tart from the cranberries and not really sweet, I would recommend serving it a little warm with vanilla ice cream. This is a cake that I will make again. Next time I will use an angel food or bundt type pan for a better presentation.
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5 users found this review helpful

Mom's Zucchini Bread

Reviewed: Oct. 2, 2011
I made muffins from this recipe to take to a cookout and they turned out great. I followed a few reviewer suggestions and made the following changes: I used one cup of white sugar, 1 cup of brown sugar. and about 3 + cups of shredded zucchini (two medium shredded in the food processor). I baked them for 22 minutes without cup liners at 325 and the recipe yielded 30 muffins. I will definately be making this recipe again.
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4 users found this review helpful

Homemade Horseradish Sauce

Reviewed: Dec. 26, 2012
This is delicious. I followed the recipe as written and it's the best horseradish sauce that I have ever had. I made it to go with Christmas prime rib and the next day it was even better. In the fridge overnight it thickened up, and I'm using it as a spread for leftover prime rib sandwiches. I will use this for other sandwiches throughout the year. It would also make a great veggie dip for an appetizer platter.
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3 users found this review helpful

Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Nov. 3, 2012
This is not a complicated cake to make and last year I made 16 and gave them as gifts. I made two at a time over the course of a month and froze them. I roll the cakes in wax or parchment paper instead of a towel for easy cleanup – which is what you want if you make 16! You also need to line your pan with wax paper; otherwise your cake will stick. After the cake is finished, I wrap it in plastic wrap and freeze it. Once it's frozen, I remove it from the freezer and slice off the ends for a nice presentation. Then I pre-cut the cake into 12 slices, rewrap it, put it back into the freezer until I am ready to give it as a gift or serve it for a dessert. If you pre-slice and freeze it, you can even just keep one for yourself. The slices separate very easily while frozen, and they thaw quickly on a plate. I will be making several again this year to give as gifts.
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Banana Banana Bread

Reviewed: Oct. 28, 2012
This is the best banana bread that I have ever made. I followed the recipe and used five bananas (very ripe) and a 1/2 cup of chopped walnuts. Other than that, I made no other changes. I baked the bread to give as a gift and bought fall mini loaf pans at Michael's. Each pan is about 3.5 x 6 and this recipe fit into five pans (three ceramic and two foil filled half way up). I baked it for 35 minutes since the loaves are smaller than a standard size pan. The bread turned out so moist and flavorful - probably because of the brown sugar. I will definitely be making this again for myself and gift giving.
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Crustless Cranberry Pie

Reviewed: Nov. 23, 2013
I followed this recipe to the letter and it turned out great. My neighbors loved it and I will make it for Thanksgiving. I can see how this would be a great base recipe with all kinds of substitution possibilities such as blueberries, chocolate chips, pecans, etc. It’s very easy to put together and probably freezes great. You could easily put this together and put it in the oven as soon as the turkey comes out to serve with ice cream for dessert.
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1 user found this review helpful

The Original Fantasy Fudge

Reviewed: Nov. 16, 2013
I have been making this for 25 years. It is not only simple and delicious, but it's one of the few candy recipes that you can make without a candy thermometer. I usually boil it for slightly longer than five minutes. I have never altered the recipe but can see from the other reviews how easy it would be to use peppermint extract or even toss in some white chocolate chips. You could divide it into two or three bowls, mix in your different ingredients, and have a variety box for gift giving without make several different batches. Thanks for the ideas!
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Elin's Pickled Pumpkin

Reviewed: Nov. 9, 2012
I would never choose to make anything called picked pumpkin, but since this recipe received five stars from every reviewer and I had a spare pumpkin, I thought I would try it. I have never done anything with a pumpkin except carve a face into it before this. Overall I thought it turned out great and was easy to make. I used a small white pie pumpkin (never saw one before so I bought it) and when I cut it up, it yielded 1.3 lbs so I adjusted the rest of the recipe accordingly. I followed the directions as written, but I needed to boil it the second time for more than five minutes. I kept adding two and three minutes at a time since it was not looking translucent. I probably boiled it 15 minutes total and then I let it set in the pan to cool. It continued to turn more translucent as it cooled and did not appear to be over cooked. My batch fit perfectly into a one quart mason jar. After being in the fridge a few hours I tasted it. It was nice and crisp without being hard or chewy. It’s also more sweet than sour. I am going to serve it on my relish tray for Thanksgiving and I bet know one will guess what they are eating (haha!). I think the recipe as written will yield about three quarts of picked pumpkin based on weight of my portion.
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Gourmet Mushroom Risotto

Reviewed: Jul. 10, 2012
This was delicious and not hard to make. I used fewer mushrooms than the recipe called for since I only had white mushrooms on hand. I also added some pre-cooked chopped bacon. This is a great base recipe and you can add whatever additional ingredients to your own taste. It was the first time that I made risotto and this recipe is a keeper!
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Whole Egg Mayonnaise

Reviewed: Jul. 7, 2012
I made this with my Cuisinart Stick Blender in 30 seconds. I put all of the ingredients in the cup that came with the blender and turned it on. Using a slight up and down motion, it was done in under a minute. I even showed a friend and now she is buying a stick blender - LOL! Since the mayo will not last as long as commercially processed mayo, I cut the recipe in half. You can add any seasoning you would like and this recipe is flexible as far as the type of oil that you would prefer.
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Tomato Zucchini Casserole

Reviewed: Jun. 25, 2012
I really wanted to like this since it has some of my favorite ingredients, and just reading the recipe made it seem like a winner, but it was not. I followed the directions and did not make any substitutions. The only thing that I changed is that I baked it a little longer than directed since I put a lasagna in the oven at the same time. It looked great coming out of the oven, but the zucchini and tomatoes still tasted undercooked. Today I covered it and put it in the microwave on high for ten minutes to try and cook/soften the vegetables more and it did help somewhat. I will probably make this again, but I might sauté the zucchini first or marinate it with olive oil and seasonings.
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Pork Marsala

Reviewed: Apr. 27, 2012
This was very easy to make and tasted great. I had three (cooked) medium roasted potatoes in my fridge that I sliced and added along with the mushrooms. Other than that and extra garlic, I did not change a thing. Now for the important thing. I had leftovers the next day and it was even better - the sauce seemed thicker. I might even make this a day a head in the future since the taste was much richer. This dish would probably be great in a slow cooker too.
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Horseradish Pork Chops

Reviewed: Apr. 23, 2012
I thought this was simple to make and tasty. I had everything on hand and followed the directions as indicated. I used thin boneless pork chops and next time I will bake them for 30 minutes. They were a little dry from over cooking, but otherwise, delicious. The amount of horseradish might sound strong, but the bread crumbs and butter seemed to dilute it to a mild level.
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Spinach Quiche

Reviewed: Mar. 9, 2012
I have made this twice this week and I think it’s a great dish. The first time I only made a few changes. I used three tablespoons of butter, fat free feta, low fat cheddar, added thick cut cooked bacon, and left out the salt. I bought a 9 inch deep dish Marie Callender’s frozen pie shell and I had too much filling, so I froze what I did not use. The quiche was fantastic and it was my intention to make this a head of time for a daily breakfast dish. Yesterday I multiplied the ingredients by 1.5 thinking that it would fill two pie shells. They ended up overfilled again, but not by much. If I had left the bacon out, they probably would have been fine, but there was no way that was going to happen! I refrigerated each quiche overnight and cut them into eight pieces this morning. I wrapped each piece in foil and put them in my freezer except for what I will eat the next three days. I could easily eat 1/6 or even 1/4 of the pie, but I am working on portion control and I use more expensive ingredients since almost everything that I used was organic or “clean”. I estimate that I got my cost per slice down to under $1.50 each.
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Savory Vegetable Beef Stew

Reviewed: Feb. 3, 2012
I have made this several times. The first time I made it almost as directed. The second time instead of condensed beef broth, I used the equivelant of water and Better Than Bouillon brand Beef Base (wet bouillon that comes in a jar). The stew is excellent and freezes well. I just made another batch last weekend and used chicken and Better Than Bouillon Chicken Base. I have never made a chicken stew before and it was also a keeper as far as recipes go. This is a great recipe to modify based on what you might have on hand in the fridge. You can even substitute some wine for a portion of the water for added flavor.
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Buffalo Chicken Fingers

Reviewed: Mar. 29, 2010
I have made this twice in the last ten days and I think it's a keeper! I love buffalo chicken wings, fingers, etc. I made it low carb by using a low carb flour mixture called Carbquik, and then I used bread crumbs that I made from two slices of low carb bread (toast your bread in the toaster, let it cool, then tear it up and put it in a coffee grinder. You will have great bread crumbs in seconds). About five minutes before they were ready to come out of the oven, I tossed them in Frank's hot sauce and returned them to the oven. For a fresh and easy bleu cheese dip, I mix one part sour cream, one part mayo, one part bleu cheese crumbles, and add some diced scallions for added flavor - yum! Thanks for this great, easy recipe!
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Photo by HKR

Citrus Turkey Brine

Reviewed: Nov. 30, 2013
This was the first time I have ever had a brined turkey and I have to say the juice just poured out of it like never before. I do not particularly like turkey, but I always cook a 20 to 24 pound bird for Thanksgiving. I did not rub salt on the bird first, but put all of the dry ingredients in a sauce pan with about one quart of water. I dissolved the salt in the water over medium heat. I then transferred the mixture to a large stainless bowl, added ice, water, the sliced fruit, onion, and garlic. I put my turkey in two Reynolds oven bags (I doubled them to prevent leaking). Then I placed the turkey in a large party ice bucket, poured the cold brine into the bags, removed the air and double tied it before putting it in my fridge for 36 hours. Thanksgiving morning I took the bird out three hours before it was to go into the oven, rinsed it thoroughly, dried, and stuffed with dressing. The turkey roasted for five hours and I let it rest for 30 minutes before carving. I did not baste the turkey at all and the pan drippings yielded one quart with the fat removed. I made my gravy from the pan drippings and neck meat. The most important thing about the gravy – do NOT season before tasting it. Mine had the maximum amount of salt in it to still be OK. If I had added salt to the gravy, it might have been inedible due to the salt coming out of the turkey from the brining. I found the meat to be flavorful and moist, and not salty tasting since I used an unbasted store bought turkey.
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Caramel-Apple Crisp

Reviewed: Nov. 3, 2013
I thought this would be perfect and flavorful for fall,but I found it bland. I followed the directions as written but think I will stick with the apple crisp that I make that includes the main ingredients of walnuts, raisins, oats, cinnamon, apples and pears. Overall the caramel flavor just did not come through as I had hoped.
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Apple Crisp II

Reviewed: Oct. 21, 2012
I made this for the first time today and I thought it was great. I will make it again. I reduced the recipe down to serve four, used granny smith apples, and doubled the topping as many reviewers suggested. I do not like things that are very sweet and I think the granny smith tart apples counter balanced the sweetness of the sugar. This would probably be a good dish to take to a party. The topping is staying crisp so it would not be mushy if served hours later. Next time I will add walnuts to the topping. I would imagine that this is a good basic recipe to use with different kinds of fruit or ingredients - nuts, raisins, coconut, etc.
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