Kellygrrrl Recipe Reviews (Pg. 2) - Allrecipes.com (1425815)

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Kellygrrrl

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Fudge Brownies I

Reviewed: Oct. 31, 2009
Excellent! These are almost as easy as making a box mix - literally a few minutes and it was done. I followed another reviewers suggestion and only used 2 eggs, which made these nice and fudgy/chewy. Great stuff!
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Roasted Red Pepper and Tomato Soup

Reviewed: Oct. 31, 2009
This was a good soup. However I do think that it lacked a depth of flavor, and did not know how to remedy that even with a few extra additions.
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Aunt Janet's Pumpkin Dump Cake

Reviewed: Oct. 31, 2009
This was a good, easy dessert to whip up last minute. I agree with others who suggest cutting in butter to the cake mix rather then the melt/pour method. I also was thinking this was more of a cake, but instead its essentially a pumpkin pie cobbler. Still good.
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4 users found this review helpful

Old Fashioned Prune Cake

Reviewed: Sep. 18, 2009
Excellent cake! I made this in a 9x13 and only made one change. I substituted the corn syrup with agave nectar which is a bit healthier. I worried my husband would turn his nose up at it when I told him the prunes were in it, but he loved it and said it tasted just like Sticky Toffee Pudding that he ate as a child. Great recipe!!
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7 users found this review helpful

Michael's Foccacia Bread

Reviewed: Sep. 9, 2009
This was a really good recipe. Like another reviewer I subbed half the flour for whole wheat flour, which made it a little less tender but still tasty. My only issue was that the recipe does not explain when to add additional toppings (as in the photo). I wanted to top with various sliced veggies. I oiled and then layered the veg, and topped with a little more oil just to help them stick. This seemed to work and did not seem to alter the cooking time.
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Best Egg Rolls

Reviewed: Aug. 23, 2009
These came out wonderful. I was slightly intimidated by the idea but had picked up the wrappers on a whim and decided to give it a try. I actually had an "oops" when too much powdered ginger fell into the pot - but it was not a problem. I think you have to remember that the vegetable mixture is not being seasoned so the pork mixture is better when heavily seasoned. I also added about a tablespoon of soy sauce to the meat. I threw in a whole bunch of sliced scallions too since I had some on hand. My husband is picky and he felt these were just as good as any Chinese restaurant would serve. Will definitely add to the recipe arsenal!
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3 users found this review helpful
Photo by Kellygrrrl

Bake Sale Lemon Bars

Reviewed: Apr. 20, 2009
These are fabulous. I've never made lemon bars so have no point of reference against the myriad of other recipes for lemon bars - but I'll definitely make these again. The shortbread crust to lemon topping ratio was perfect in my opinion. These result in thin bars (3/4 inch) but in a 9x13 pan I think saying you get 36 is stretching it a bit. I discarded (ie ate) the 1/2 inch edge around the pan because these bits tended to be over over cooked and got about 18 nice size bars.
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Ramen Cabbage Salad

Reviewed: Mar. 25, 2009
This was good - but I should have added some extras. I used rice wine vinegar instead of the regular and that give the dressing a milder flavor - but it was just missing something. I will follow another reviewers suggestion and add some toasted sesame seeds (instead of the sunflower seeds).
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The Real Reuben

Reviewed: Feb. 7, 2009
The reason I like this recipe over the other ones here on Allrecipes is because this one suggests the dark rye. To me, its a very important part, and really just completes the sandwich. I do mine on a stove-top griddle and its a cinch to do.
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Dark Chocolate Cake I

Reviewed: Jan. 31, 2009
This is a wonderful recipe that produces a devils food type rich chocolate cake. I actually halved the recipe because a 3 layer cake is just way too much for our family of four. By doing 6 servings it resulted in 2 nice 8in layers. The cake is incredibly moist and light and well just darn perfect. I also can say that since I ran out of butter I used Imperial margarine (good for baking with) and it in no way harmed the recipe.
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Photo by Kellygrrrl

Carrot Banana Bread

Reviewed: Jan. 19, 2009
This is an excellent recipe. I was looking for a way to use up extra carrots - and I also had some overripe bananas so I was in luck when I found this. I did make a few changes to suit our tastes and it resulted in a great alternative. I omitted the nuts and instead added equal amounts of raisins. They plumped up in the batter and were a lovely complement to the flavors. I also wanted to add an oat streusel - we love that crunch... and so I just mixed 1/4 quick cook oats, 1/4 AP flour, 1 Tbsp of sugar, 1 Tbsp of brown sugar and 2 Tbsp of melted butter with just a dash of cinnamon. Mixed all together and crumbled over the top. It did slow down the baking time, needing an additional 10 minutes but the result was a fabulous moist breakfast type bread that still had a yummy crunch to the topping. I certainly recommend this recipe!!!
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Surprise Banana Cake

Reviewed: Jan. 16, 2009
This is a great recipe - I did add the additional tsp of baking powder as suggested by another reviewer - just to lighten it up. Came out very flavorful, moist and light. I also threw in a 1/2 cup of mini chocolate chips because we can't resist the banana/chocolate flavor combination in my household.
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7 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 27, 2008
These took a bit more work than I normally expend in the kitchen for a morning treat - but they were so well worth it. I didn't have bread flour o hand so used the AP flour instead - and they came out fine. The only thing I was unclear on was how long I should wait to frost them, and in hindsight, I should have probably given them about 10 minutes out of the oven before doing so. I think the icing weighed them down too much as they cooled. But they were still delicious and decadent! Highly recommened!!!
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Wonderful Banana Cake

Reviewed: Nov. 23, 2008
Very nice recipe for a light and fluffy banana cake. I would recommend this - simple and easy. I do think however the banana flavor is subtle, since even with me adding a 1/2 tsp of banana extract it still wasn't overwhelmingly banana tasting. Nice base for a more complex tasting frosting. In my case I made cupcakes and filled with marshmallow cream and topped with peanut butter buttercream - essentially a fluffernutter. Yum.
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The Best Chocolate Cake You Ever Ate

Reviewed: Nov. 23, 2008
First I must say, I wish the name of this recipe included cinnamon in it. In my quest for a stable all-around yummy chocolate cake recipe, I stumbled on this one. The inclusion of cinnamon caught my eye - and I'm now very glad I tried it. This is an excellent, moist and very flavorful cake. I do think it is especially nice to make in the fall and winter months where its flavors seem even more seasonally appropriate. I made this into cupcakes. There is something about the final result that reminds me of a warm and cozy cup of hot cocoa, so it inspired me to fill mine with a marshmallow creme filling and top with whipped chocolate buttercream. Delicious!!
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Curried Honey Mustard Chicken

Reviewed: Nov. 2, 2008
good recipe - the curry balanced nicely with the honey mustard. I only marinated the chicken in the sauce for about 2 hours, rather then the recommended 4, and it still had loads of flavor.
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Tangy Tuna Macaroni Salad

Reviewed: Nov. 2, 2008
Great recipe with endless possibilities. We added sweet corn along with the peas, and added hardboiled egg to the mixture.
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4 users found this review helpful
Photo by Kellygrrrl

Whole Wheat Snickerdoodles I

Reviewed: Nov. 2, 2008
excellent recipe - I actually was looking for a recipe to use up my huge bag of WW flour - and stumbled upon this one. Not only did they turn out beautifully, now I have a recipe that gets some whole grains into my little ones. Thank you!
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5 users found this review helpful

Cheesecake Brownies

Reviewed: Nov. 1, 2008
This is a great recipe - and with such wonderful results no one will think you cheated with a brownie base mix. I baked mine in individual muffin tins and didn't swirl the cheesecake mixture, instead it acted as its own layer on top of the brownie. Then drizzled with melted dark chocolate - came out amazing!
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Mom's Chocolate Cake

Reviewed: Oct. 24, 2008
This recipe is completely unsuitable for cupcakes, which is rather misleading considering the photo shows cupcakes. They didn't raise correctly (and I didn't open then oven) and the coffee flavor seems to somehow create an intensified burnt flavor at the bottom of each cupcake. Oh and the liners could not be pulled off without destroying the whole cupcake. So while this make work in layer cake form, its unsuitable for cupcakes and seems to be a generally unstable recipe. Very disappointing.
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