KLCCRAFTS Recipe Reviews (Pg. 1) - Allrecipes.com (1516570)

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Pork With Fried Rice and Vegetable Casserole

Reviewed: Apr. 13, 2014
Loved this! The bacon flavor makes the dish. I used frozen veggies and subbed a little onion powder for the green onions but I'm sure it would be even better with the green onions, I just didn't have any on hand. I've also made this with chicken thighs instead of pork chops, peas instead of green beans, and an extra egg. Very versatile recipe, great any number of ways!
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Chocolate Decadence Yule Log

Reviewed: Dec. 27, 2012
"Chocolate Decadence" doesn't belong in the title. The cake part was not chocolately at all (barely light brown). Otherwise the consistency/texture of the cake was good and the instructions were helpful in making a successful jelly roll.
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Best Ziti Ever

Reviewed: May 25, 2012
All my kids liked it, including the 5 year old who normally only eats pb & j! Very good, even though I only had 2 cups of Italian Blend cheese on hand to use in place of the mozzarella and used the whole container (15 oz) of Ricotta. I also simmered the sauce, basil and sausage together after draining the meat, which saved a pan and made layering simple. Thanks for a family pleasing recipe!
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Cheddar Penne with Sausage and Peppers

Reviewed: May 16, 2012
Yummy change of pace. I didn't have Condensed Cheddar Cheese soup on hand so I substituted 2 cups of shredded mild cheddar cheese instead. I know it's a Campbell's recipe but I'd rather use fresh ingredients and I suspect it helped with the flavor a bit. I also used regular pork sausage and added a dash of oregano. Served with a bit of shredded parmesan cheese. Turned out well this way and I will be making it again!
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4 users found this review helpful

Marshmallow Fondant

Reviewed: Feb. 24, 2012
Good fondant recipe, however I think there is a typo. The Kraft Jet-Puffed mini marshmallows came only in the 10.5 oz size at my store. I used only the 10.5 oz of marshmallows and 3T of water the first time I made this, and pretty close to 2 pounds of confectioners' sugar. It came out great. If you use 16 oz of marshmallows as written in the recipe (which is the weight of the large sized marshmallows bag), you will probably need more than 2 pounds of confectioners' sugar. When I tried it I probably used 3-4 cups more. It still came together fine, just needed a lot more sugar in the kneading phase when using the full 16 oz of marshmallows as called for (and the full 4T of water). I also used butter as the recipe states, to avoid trans-fats, and had no problems with it. I wasn't sure if there would be problems since lots of reviewers mentioned using shortening.
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Peanut Butter Cup Bars

Reviewed: Feb. 4, 2012
These are the BEST bars I have ever had! Can I give these 100 stars? The peanut butter filling is really the show stopper. I used creamy instead of chunky peanut butter and it had a fabulous texture. Very sweet, very rich, and very peanuty. It seems lots of similar recipes lose one of those features but this had all three. I also liked the semisweet chocolate instead of milk chocolate used in many chocolate/peanut butter recipes, it was a richer taste and had better contrast with the peanut butter. Lastly, I really liked the crunch of the whole graham crackers for the crust -- it reminded me a little of Peanut Butter Twix. You'd lose that if you used the graham cracker crumb crust mentioned by many reviewers. When cutting it might help to cut while the chocolate is warm and also cut along the cracker divisions if possible. Also, I increased the recipe by 50% and it fit perfectly on a cookie sheet with 15 whole crackers (didn't have the jelly roll pan mentioned). Plus more bars for me!
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3 users found this review helpful


Reviewed: Feb. 1, 2012
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Chocolate Pecan Pie III

Reviewed: Dec. 27, 2011
I love pecan pie and I love chocolate so I thought this would be the best dessert ever. However, I found I didn't care for it as much as plain pecan pie. My brother-in-law who counts on me bringing pecan pie to all the holdays, agreed. The filling is reminicent of raw brownie batter. The taste is rich and fairly good, but the texture is not quite right, a bit grainy. It was fun to try but I think I'll stick with plain pecan pie in the future.
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Paper-Wrapped Apple Pie II

Reviewed: Dec. 27, 2011
Great apple pie if you don't especially care for a lot of pastry crust; this one has a tasty crumble topping instead. After fumbling with the parchment paper method unsuccessfully (I didn't think of stapling it until after the fact, but just folding it up didn't work), I placed the pie in a brown paper grocery sack, folded the open end down under the sack and it worked great. Just be careful that the fold doesn't cause your pie to be tilted. I researched the paper bag method a bit online and found others who even sell pies made this way. They mentioned that the bag keeps the apples moist and gives them a chance to fully cook without overcooking the crust. Next time I may take it out of the bag to brown a bit more at the end of the baking time, but it still had nice color after 1 hour as called for. I used 6 medium Granny Smith Apples, and added a teaspoon of cinnamon since I think something is missing without cinnamon in an apple pie! I will make this again since the topping is a nice touch.
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15 users found this review helpful

Cottage Pudding (Cake for Strawberry Shortcake)

Reviewed: Aug. 23, 2011
Wow this cake was fantastic! A perfect intersection of biscuit and cake for strawberry shortcake. It combines the sweet, delicateness of cake with the heartier texture and outer crust of biscuits. The crust on this cake was actually the best part -- an almost caramelized, lightly crunchy exterior. Awesome! I did use butter instead of shortening, which I suspect helped with the yummy carmelizing on the crust. I put it in an 8"x11.5" pan (all I had available), which I'd sprayed, lined with parchment and sprayed again. It needed about 33 minutes to come out toothpick clean and was perfect that way. Came out of the pan with the crust in tact and beautiful. I usually find strawberry shortcake bases too bland or too tough and biscuit-like. This one was none ot those things and will be my only base for shortcake from now on! Thanks for the great recipe!
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Roasted Herb Chicken and Potatoes

Reviewed: Jan. 23, 2011
Absolutely terrific! I've always had bland results when roasting chicken but not this time. I did let the basted bird sit in the fridge for about an hour before baking which might have helped the flavors seep in a little, but the sauce is really flavorful. And I agree with another reviewer, it makes the best gravy I've ever had (this from someone who loves gravy -- I make it every chance I get). I did skip the potatoes and used instant mashed instead for that yummy gravy since I didn't have baking potatoes on hand. I will use this as my standard roast chicken recipe from now on!
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Best Beef Dip Ever

Reviewed: Jan. 29, 2008
Easy and delicious; I make this often and everyone loves it.
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Garlic Lover's Pizza Crust for the Bread Machine

Reviewed: Jan. 18, 2005
Very yummy -- great garlic flavor! I've tried a couple other pizza crusts in the bread machine in the past but they always tasted bland. Not this one. I used 1/2 whole wheat flour and it still turned out great. I also skipped the kneading by hand and resting. My machine has a "pizza dough" cycle, so I assumed that would be sufficient, which it was. I used a generous amount of olive oil on my hands and the crust when I spread it out to avoid any issues with stickiness as mentioned in another review, although the dough didn't appear to be overly sticky to begin with.
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18 users found this review helpful

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