KaryninPhilly Recipe Reviews (Pg. 2) - Allrecipes.com (1438819)

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Ricotta Cheese Pancakes

Reviewed: Jun. 29, 2008
Just okay. I prefer the cottage cheese version. I found this texture to be too reminiscent of ricotta cheesecake, which I don't care for.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 29, 2008
Good, but with the following modifications: 1. Leave off the streusal topping. Just not necessary. 2. Add zest from one lemon and a few dashes of cinnamon. Can bake also as a quick bread in a standard loaf pan for about 30-35 minutes.
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Chocolate Mayo Cake

Reviewed: Jun. 24, 2008
Edible. I reduced the mayo to 1 cup as recommended by others (to avoid gumminess), used extra dark cocoa powder, and a mix of cake flour and white wheat flour. Used Hellman's regular mayonnaise. (Would be good if all future reviewers would include type of mayo used, since they do vary widely.) Results: crumbly (but moist) cake with a somewhat... odd flavor. Definitely not the best tasting cake I've ever had. Perhaps the white wheat flour didn't go well with the mayo... that's all I can figure. I'm currently soaking the cake in a rum syrup to try to improve the flavor. Oh, also added a few chocolate chips, which really seems to help.
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Butternut Squash Soup II

Reviewed: Jun. 24, 2008
Very good, but seemed to need a bit more flavor, so I added a sliver of ginger root (before cooking and pureeing) and circa 1/2 t cinnamon. I think it could still be kicked up a notch and will add more of these and maybe a few other spices next time. Update: second attempt - I didn't have chicken broth so used water, added 1/2 t cumin. Balance of veggies was also probably different. I found that it is still a good recipe.
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Rich and Creamy Roasted Eggplant Soup

Reviewed: May 11, 2008
This was okay. I followed some other advice and used half and half instead of cream, perhaps 1/2 cup. I sprinkled feta on top instead of goat cheese, which was good. This recipe seemed to lack something, or the flavors were out of balance. Mostly what I could taste was roasted garlic. I would have liked more eggplant/tomato flavor.
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Apple Cake V

Reviewed: May 6, 2008
Good moist cake. Some points: * WAY too much sugar. I cut it down to 1.25 cups and still seemed very sweet. * Reduced oil to 1 cup. * Used 2 apples and 3/4 cup applesauce. Could probably have used more. * Added: 1/2 t cinnamon, couple dashes of nutmeg, cloves, cardamon. Yum! * I baked it in a 11 x 7 in pan for close to an hour. Raised the temp to 370 for the first 40 minutes, which gave it a nice dark crust that is really yummy.
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19 users found this review helpful

4H Banana Bread

Reviewed: Feb. 20, 2008
HEALTHY VARIATION for those interested in whole grain eating. These are the changes I made: 1 cup whole wheat pastry flour 1/2 cup white wheat flour (King Arthur makes this, found in most grocery stores) 1/2 c. unbleached all-purpose flour I cut down on the sugar and this was plenty sweet: 1/4 c. white sugar 1/3 c. brown sugar, packed 1 t vanilla 1/4 t cinnamon 1 cup chocolate chips (YUM!!) Baked for 50 minutes at 350. Excellent, will make this variation again. Think it would also have been nearly as good and moist with half of butter replaced with applesauce for even healthier variation.
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Mom's Zucchini Bread

Reviewed: Jan. 11, 2008
Good but much too sweet, even though I cut down on the sugar. Nice and moist I made the following changes: * used mostly white wheat flour (healthier than white, lighter flavor and texture than regular whole wheat). * decreased cinnamon to 2 t * Per other reviews, used half/half white/brown sugar and reduced to 1 3/4 cup total. (NEEDS LESS!) * added 2/3 c. shredded carrot * added chopped pecans * added 1/2 cup applesauce and reduced oil to 3/4 cup. Per the recommendation of another reviewer, I made this as a bundt cake rather than two loaf cakes, baked for about 55 minutes.
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Healing Cabbage Soup

Reviewed: May 20, 2007
Good, but not great. Tasted kind of generic, like any tomato based vegetable, minestrone-like soup. I used packaged chicken broth and Pomi packaged tomatoes for better flavor.
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Mediterranean Fish Stew

Reviewed: Apr. 11, 2007
Very good. I didn't have any of the fresh herbs available, so I added 2 t dried oregano, 1 t dried thyme, 1 t cumin, dash red pepper. Worked quite well! Used tilapia rather than cod which also was tasty. Will make again!
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Irish Soda Bread V

Reviewed: Mar. 17, 2007
Pretty good, but I was hoping for something that rivaled the "Katie O'Reilly" brand that is sold in stores around St. Patrick's day and has very similar ingredients. I added an egg to help hold the loaf together, and changed some of the whole wheat flour to oat flour, which unfortunately, made it more crumbly. If you don't have buttermilk (which can be difficult to find in stores), you can go a couple of different directions. You can follow the advice of one of the other reviewers and use vinegar milk. (Not the tastiest option.) You can buy powdered buttermilk in bulk food stores, which is what I used, and is also not terribly tasty. Yogurt mixed with a bit of milk to loosen it up is a good option, although lowfat yogurt can also be a bit bland. The tastiest substitute is probably sour cream, but also the fattiest. I added 2 cups of currents, which gave it a nice sweet flavor. I think next time I'll add more oil or butter to give the loaf more flavor.
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15 users found this review helpful

Pfeffernusse III

Reviewed: Nov. 23, 2006
These are called pfeffernusse because they are supposed to have pepper in them. Where is it??? This is just a light spice cookie. Add 1/4 t black or white pepper for a true pfeffernusse taste. Also, these cookies are supposed to be aged for about 2 weeks for maximal flavor. They will be bland when first out of the oven.
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13 users found this review helpful

Chocolate Chocolate Chip Nut Muffins

Reviewed: Nov. 7, 2006
Good with modifications suggested by others - a bit more cocoa and oil. Amount of sugar was actually just right, unless you have a strong sweet tooth. However, let's face facts -- these are actually cupcakes rather than muffins!
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Bran Muffins I

Reviewed: Apr. 9, 2006
Good flavor, but the texture didn't turn out so good - a bit rubbery, and I was careful not to stir too much. Seems to be too much baking soda -- 5 tsp is an awful lot for this size recipe, and you can taste it in the final product. I would cut back to 4 tsp. I added shredded carrots for an additional tasty touch, and used part whole wheat flour for nutrition.
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Avgolemono

Reviewed: Feb. 4, 2006
Good. Even better with a few tablespoons of white rice that are allowed to cook for a while before adding eggs and lemon. I suspect that those people who tried this and did not like it at all were using a low quality canned chicken broth. Use either a chicken broth in a "parmalat" pack or make your own.
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8 users found this review helpful

Vinegar Pickled Carrots

Reviewed: Dec. 31, 2005
Good recipe. You have to be very careful about how you slice your carrots and other veggies versus how long you marinate them in the vinegar mixture. After about 24 hours, thinly sliced zuccini and radishes turned out wonderful in this marinade. However, shredded carrots were REALLY vinegary, and 1/4" carrot slices were kind of bland. So monitor you pickles closely for flavor. Also, I did not think the recipe made enough marinade for the number of carrots, so I would suggest doubling the recipe to be on the safe side.
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34 users found this review helpful

Crisp Oatmeal Cookies

Reviewed: Aug. 24, 2005
This is an okay recipe but I didn't think it was particularly spectacular or unusual. Did not come out as crisp as I had hoped and was a bit crumbly. I'm wondering if an additional egg would be useful. Some cinnamon might be nice as well.
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Sour Cream Sugar Cookies III

Reviewed: Dec. 16, 2003
Don't see what others like about this recipe. They kinda taste like sweetened pie crust - similar texture too. Not much flavor. As a fairly experienced baker, I expect more flavor from cookies.
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15 users found this review helpful

Displaying results 21-38 (of 38) reviews
 
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