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

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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

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

Banana Bread V

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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1 user 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

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

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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2 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

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

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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3 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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0 users found this review helpful

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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2 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

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

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

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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Hot Fudge Pudding Cake III

Reviewed: Jan. 28, 2009
It's low fat and it tastes low fat- be prepared. I followed others' advice to add vanilla and instant coffee to hot water. Seemed like it had enough flavor, just not the richness I'd like. I served it with some canned whipped cream and that helped a bit.
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2 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

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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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

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