KaryninPhilly Recipe Reviews (Pg. 1) - Allrecipes.com (1438819)

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KaryninPhilly

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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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33 users found this review helpful

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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18 users found this review helpful

Easy Pilaf

Reviewed: May 15, 2009
This recipe looks identical to a Craig Claiborne recipe my family has relied on for years. It reliably makes a moist and flavorful pilaf. You can brown some chicken tenders and lay them on top halfway thru baking for a nice combo meal.
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16 users found this review helpful

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

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

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

Caramel Apples

Reviewed: Oct. 10, 2009
These directions, similar to those found on the back of a package of caramels, always overcook them in my microwave. We have a 1100 watt microwave, and 2 minutes at high power heats the caramel to the soft crack stage, way too hot. If you have a powerful microwave, put it at 50% power and run it for a minute, then stir, evaluate, and put on for another 30-45 seconds if necessary at 50% power. I like mine with shredded pecans on top of the caramel. :-)
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10 users found this review helpful

Brown Rice Lentil Salad

Reviewed: Jul. 5, 2009
Just okay. I followed the recipe exactly and the red wine vinegar seemed way too overwhelming a flavor for my tastes. I would suggest reducing it by half, adding more olive oil, and adjusting flavors from there.
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10 users found this review helpful

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

Flax and Sunflower Seed Bread

Reviewed: Aug. 15, 2009
Wonderful. Have made it three times, have barely changed a think. I use white wheat flour (King Arthur), which is so light, you really don't need to use any white flour at all. Also add a bit of wheat gluten (optional). I use golden flax seed, which has a milder flavor than the standard, red/brown kind.
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7 users found this review helpful

Beef Stew V

Reviewed: Feb. 8, 2009
Very good. I added extra wine and eliminated the beef bouillon cubes (they usually have MSG - best avoided). Water worked just fine. Used herbes de provence rather than any individual herbs - quite tasty. No extra flour needed at the end - just didn't put as much liquid in to begin with. Put just enough in to cover the meat, then add a bit more when veggies are added. Uncover for 10 mins at end to reduce the liquid so it's thick.
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7 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Dec. 26, 2008
This was just okay. The cooking suggestion (and warming to room temp suggestions by readers) for the filet itself was good. However, 4 minutes on each side for a 1 inch steak I think would have been closer to medium than medium rare - this was about the right time for our 1.5 inch steaks for medium-rare. (NOte: if you decide to try a Foreman Grill, time is MUCH shorter, as we found out with one experimental overcooked steak - perhaps a total of 3.5-4 mins for medium. Also would need a marinade so as not to dry out.) Per other readers suggestions, we did not cook the steaks in the sauce, but deglazed the pan with it afterwards. Also per other suggestions, I added a bit of brown sugar and garlic. However, after reducing the sauce by half to make it syrup, I found it too sweet, so MY suggestion is to NOT add brown sugar if you are using a GOOD red wine and a decent balsamic vinegar in a reduction sauce. Plenty of sweetness there. It could have used more garlic as well - I added half a large clove to a doubled recipe of the sauce, and could not discern its flavor. I think this is generally the type of sauce to go with for filet mignon, as a winey-beefy glaze is ultra yummy - but this recipe needs a bit of tooling. Will try again another time with modifications.
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6 users found this review helpful

Grandpa McAndrew's Irish Soda Bread

Reviewed: Sep. 30, 2009
I followed this recipe almost to the letter (plus the 1/2 t salt recommended by someone and using both currants and raisins) and it was just blah. I'm not sure why people have liked this so much - heavy and tasteless. It's edible with butter and jam.
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5 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Apr. 8, 2009
Scones from Britain are rather more dense. I cut down the baking powder from 4 to 3 teaspoons, and they still came out rather fluffy. I suspect that more butter (or perhaps shortening) and less leavening is required for an authentic British scone. I also molded these like a British scone in that I baked them as one large round that I cut into 8 wedges (but did not separate!) using a bread knife before baking. Requires a longer baking time because surface area is much larger. Otherwise, they were very tasty when made with currants.
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5 users found this review helpful

Bean Soup With Kale

Reviewed: Jun. 29, 2010
Followed recipe as listed except used dried oregano in place of italian herbs and added a touch of fresh dill. Also added some pasta at the request of my hubby. This basically tasted like a typical minestrone soup with the addition of kale, so we both liked it.
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4 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Apr. 3, 2010
These are very good, but a bit crumbly. I'm wondering if the addition of an egg yolk would get rid of the crumbliness. I've needed to add a bit of cold water when mixing the ingredients because there is not enough moisture. I've used both raspberry and apricot preserves in this recipe. IMHO, the apricot is far superior. Also tried drizzling chocolate on top (on the philosophy that everything is better with chocolate.) Would not recommend this mod.
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4 users found this review helpful

Chocolate Walnut Fudge

Reviewed: Dec. 21, 2008
These were okay. Texturally, they came out fine with no problems reported by other reviewers - 5 oz evaporated milk worked fine, and instead of taking the milk mixture off the heat at 6 minutes, I used a candy thermometer and waited until the temp had reached about 235 - if some people turn the heat down low and take it off just at 6 minutes, it may not be up to temperature, which may account for the fudge not coming together. The milk mixture was difficult to cook using a stainless steel pot - it really wanted to burn on the bottom, so I had to stir really vigorously for the 7-8 minutes I was cooking it. It still burnt slightly, although could not taste it in the end result. Used semi sweet baking chocolate and bittersweet couverture chocolate rather than chocolate chips. With a Kitchen-Aid mixer, the fudge lost its gloss really quickly (within a minute or two), which confused me since someone here had said it took longer than expected... so I kept going and probably overbeat it. Flavor turned out pretty bland, albeit rich and dense. It really needs a flavor punch somehow, and I'm not sure what would work - more vanilla? A bit of salt (since I used unsalted butter)? Will try other recipes - I'm spoiled on a childhood of boiled fudge with heavy cream that is kneaded as it cools - now THAT's the good stuff.
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4 users found this review helpful

Pecan Filled Cookies

Reviewed: Oct. 10, 2009
Excellent cookies. I made my dough a little drier (i.e., added a bit more flour) due to comments about stickiness here. Then the dry dough cracked when I pressed it down to fill, so it's a trade off. I made a variation with raspberry jam instead or in addition to the pecans. I think the combo of the raspberry and pecan was excellent. Also used part white wheat flour (to be healthier), which worked well.
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3 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Jul. 6, 2008
Very good, and since I only changed about 3 of the ingredients, I think I can legitimately provide a review. :-) I made these as waffles rather than pancakes and it worked out fine. Did not have ww pastry flour so used a combination of ww flour, rice flour and unbleached white flour (using all ww flour would likely make it too gluteny and ruin the texture). Did not have buttermilk, used yogurt with a bit of water added, worked out fine. added 1 T white sugar since the yogurt is really tart. Per other reviews, I used 1 heaping teaspoon baking soda and 1 t baking powder and the waffles rose fine. Although some reviewers here used all baking powder in place of the bs, theoretically baking soda should be necessary to provide alkalinity to balance out the acidity of the buttermilk/yogurt. Hmm, chemistry has been thwarted...
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3 users found this review helpful

Nanaimo Bars III

Reviewed: Jul. 6, 2008
Generally a good recipe, but the middle layer, the vanilla custard layer, has WAY too much butter in it - it tastes like eating sweetened butter. Too rich for my tastes, and richer than the Nanaimo bars I've eaten in Vancouver that I loved so much. I would refer you to the other Nanaimo bar recipes on this website for a more moderate approach to the vanilla layer.
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3 users found this review helpful

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