kisavirgo Recipe Reviews (Pg. 2) - Allrecipes.com (13987365)

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Honey Wheat Sandwich Rolls

Reviewed: Dec. 29, 2012
Good recipe. I used my KA and proofed the yeast first. It was a chore to roll out the dough---it kept bouncing back but I managed to get it close to a thickness that worked for hamburger buns. I got 4 large buns, 2 smaller ones and 2 small loaves of bread. The buns look professional.
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Amish White Bread

Reviewed: Dec. 2, 2012
The bread turned out very good, however I only used about 4-1/2 cups of flour and 1/3 cup of sugar. I used my kitchen aid mixer and it was so easy! The bread was very light and had a fabulous flavor. I will definitely make again.
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Janet's Rich Banana Bread

Reviewed: May 20, 2012
The first time I made this recipe, it was delicious. I mashed the bananas and baked it for an hour. The second time I made it I made a few changes. 1/2 brown and 1/2 white sugar, 3 bananas, 3/4c whole wheat flour and 3/4c white flour, 2 tsp vanilla. I gotta say it was delish too!
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3 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: May 6, 2012
This is 5th time I've made this fudge--perfect everytime! I put my PB, marshmallow cream and vanilla in my kitchenaid so when the 7 minutes is up, I CAREFULLY pour it over and let it mix until it has a little sheen. Then I pour it into 1 8x12 glass dish and I only pour what will freely come out of the bowl---this gives the pan a beautiful texture that looks creamy. What is left in the bowl, I scrape into a little container--can't waste any of it! Note that the jar of Jif is 18 oz, recipe calls for 16oz but I used it all and it always comes out perfect.
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2 users found this review helpful

Oatmeal Chocolate Coconut Chewy

Reviewed: May 6, 2012
Good recipe. I used 1/2 whole wheat flour. I made 2 pans with only pecans, and the rest I added some choc chips and craisins. Both were very good. I used unsalted butter so I added the 1/2 tsp salt. I will make again for sure.
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1 user found this review helpful

Conchas (Mexican Sweet Bread)

Reviewed: Mar. 24, 2012
I am updating my original review to 5 stars. My hubby had told me the first time I made them they were better than any bakery. I thought he was being sweet. But, I made them today and sent 2 home with a Mexican man who is doing some tile work for us. He actually called my husband when he got home and told him they tasted like what he used to eat in Mexico and both his wife and kids absolutely loved them! That made me feel pretty good since I am just a white girl...lol. I only made one change to the recipe---I added an extra egg yolk. I will be making again and again.
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12 users found this review helpful

Martha Washington Candies

Reviewed: Mar. 9, 2012
This recipe made as is, is a joke. It is a frosting recipe. It doesn't set up near firm enough to make actual candy. After refridgerating it for a week, I opted to put it on the stovetop and cook it. I let it boil until it turned a nice caramel color, then I scooped it with a melon baller onto a parchment lined cookie sheet. The flavor reminded me of a vanilla haystack but not as creamy.
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3 users found this review helpful

Breakfast Pies

Reviewed: Jan. 29, 2012
I used Grands buttermilk biscuits but split them in 2 and used half per muffin tin. It worked great. I made 12 muffins with the egg mixture as written. I think it will be good next time to add some salsa to the sausage. Very good and will make again.
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5 users found this review helpful

Anisette Toast

Reviewed: Jan. 28, 2012
Tastes exactly like SD. The dough was sticky but when I finally got it into 2 loafs it turned out perfectly!
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2 users found this review helpful

Bierocks (German Meat Turnovers)

Reviewed: Jan. 15, 2012
The flavor was very good but seriously too much work. The dough was hard to roll out because it kept snapping back into a smaller shape. I will probably make again but use a different type of dough/bread. I also doubled the meat which seemed to balance the amount of cabbage really well.
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1 user found this review helpful

Fuzzy Navel Cake I

Reviewed: Jan. 1, 2012
I didn't follow the recipe exactly. The sugar didn't dissolve when I let the peaches marinate overnite, so I poured it into a saucepan and boiled it down to a thicker syrup. Then I drained the peaches. I only ended up tossing about 1/4 cup of the syrup. The cake was a hit. It wasn't too wet, just a good moist cake with a nice brown crust. The concensus was there was plenty of peach flavor.
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Foolproof Rib Roast

Reviewed: Dec. 26, 2011
Worked good. We left it in the oven a bit longer after the 2nd baking. It was just a tad too rare for my liking. But---overall very good. This is the way my entire family makes a prime rib.
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2 users found this review helpful

Quick Yeast Rolls

Reviewed: Dec. 26, 2011
Followed the recpe but they turned out weird. The dough was very runny. I made 10 rolls but I could have easily gotten 12 as soon were spilling over the muffin tin tops. The rolls had a thicker crust on them, almost the consistency of a cornbread crust and the inside of the roll was almost like a sponge cake. They were light but not anything like I expected and I won't make again. The search goes on for a good yeast roll.
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Chocolate Caramel Candy

Reviewed: Dec. 25, 2011
Very good candy. Next time I will leave out the peanut butter----but it's very good with it too. The nougat is what I love!! I lined my pan with parchment paper and had no trouble getting them out of the pan. A huge hit at work!
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3 users found this review helpful

Sweet Potato Rolls

Reviewed: Nov. 24, 2011
Wow---these were phenomenal! I used 1 T brown sugar and 3T white sugar. I used less flour (by accident) and the dough was relatively sticky. I also used fresh yams. They turned out so tender and fluffy. My guy said they were definitely restaurant quality. They were the hit of the Thanksgiving dinner!
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3 users found this review helpful

Grandma VanDoren's White Bread

Reviewed: Nov. 20, 2011
I made 1 batch yesterday and I used bread flour. I proofed my yeast till it was very bubbly and I ended up with a very nice and tall loaf of bread. Since that turned out well, this morning I am making a full batch with all purpose flour. I put 2 mini loafs of dough in the freezer for future use--figured a mini loaf would be perfect with a spaghetti dinner some night. I also 2 small loaves which are in the oven, and a pan of 10 cinnamon rolls. The dough was the perfect consistency, it reminded me of a bakery yeast dough. Can't wait until it is out of the oven! My plan is to bake the bread and dry it to use in my Thanksgiving dressing.
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2 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Mar. 20, 2011
I gave this a 5 star rating---it was very good, but I admit I modified it slightly. I added seasoned salt (Lawrys), omitted the celery, cut back on the butter, and I used the cheese on top and then crushed potato chips. It was seriously a good casserole and I will definitely make again. I paired it with some sliced yellow squash, fresh green beans and mushrooms steamed.
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7 users found this review helpful

Fluffy Pancakes

Reviewed: Jan. 10, 2011
Excellent. The only recipe I make now. This makes about 8 medium sized pancakes which was perfect for 2 of us.
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1 user found this review helpful

Displaying results 21-40 (of 65) reviews
 
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