KrunkyTheKat Recipe Reviews (Pg. 1) - Allrecipes.com (1540919)

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KrunkyTheKat

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Molasses Cookies

Reviewed: Dec. 1, 2014
I was disappointed at how these turned out, I used butter and all I taste is butter. You guys who used butter instead of margarine, do you notice an unpleasant butter overload aftertaste that overpowers the molasses? I think next time I make these I'll use only a stick of butter and a little more molasses, I prefer darker cookies, and maybe substitute some brown sugar for some of the white sugar, like some of the other commenters suggested.
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Very Best Blueberry Cobbler!

Reviewed: Jun. 3, 2014
The texture of this cobbler isn't like any other cobbler. I like a more biscuit-like texture, this was more cake-like, lots of odd pillowy softness, and it was way too sweet. And it's weird-looking as well, when I pulled it out of the oven it had an unpleasantly smooth surface. I served it last night and no one complained but they didn't rave about it either. Well, I'm open-minded so I gave this recipe a shot, you live and learn LOL.
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Scones

Reviewed: Apr. 17, 2013
This has become my go-to recipe for scones, they have the lightness and texture that I really love. And you can mix in practically anything: so far, for sweet scones I have made blueberry & cream cheese, strawberry & cream cheese, chocolate chip, cinnamon chip, raspberry, blackberry, currant, and banana. For savory scones I omitted the sugar and made cheddar & chive, cheddar & jalapeno, Italian sausage, bell pepper & mozzarella, and even curry chicken (yes!). The savory scones go perfectly with a bowl of soup. I highly recommend this scone recipe, but at the same time I urge you to try your own flavor combinations, this recipe is very forgiving and takes anything you throw at it.
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7 users found this review helpful

Black Forest Cake I

Reviewed: Dec. 23, 2012
I made this cake today for christmas eve dinner tomorrow and stuck it in the refrigerator. When I checked on it later, it had fallen apart, cherries and cream all over the refrigerator. Don't know what I did wrong, I even used gelatin in the whipped cream to firm it up. The cake looks delicious in the pictures, sorry but I won't be trying this one again, too much effort. I don't have the skill to make a cake this nice.
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2 users found this review helpful

Spanish Rice II

Reviewed: Dec. 5, 2012
I'll never use the box stuff again! I did an experiment last night: we bought tamales at costco and I thought I'd try this recipe as a side dish and not tell anyone. When everyone sat down to dinner, they all loved the rice, and I revealed that I made it from scratch. Like a lot of other people, the only change I made was to use chicken broth instead of water. Other than that, this recipe is perfect just the way it is, and it's just as easy to make as the stuff from the box. I'm adding this to my recipe book and will make it again and again. Thank you!
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Coconut (Haupia) and Chocolate Pie

Reviewed: Nov. 21, 2012
I just made this pie and the recipe is perfect just the way it is. The coconut to chocolate ratio is perfectly balanced. The recipe says to melt the chocolate chips first, but all you have to do is pour the hot haupia over the chocolate chips and stir until they're melted. I am making this for Thanksgiving tomorrow.
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Best Toffee Ever - Super Easy

Reviewed: Dec. 26, 2011
UPDATE (8/22/14): After reading a phenomenally simple recipe online, I decided to go with my gut and try this toffee again. You don't need a candy thermometer! I've made this twice now with great success, after having a butter-covered mess the first time. I put in my butter, sugar, salt, and vanilla, and cranked up the heat to medium-high. I stirred gently and constantly, from the outside in to incorporate any lingering butter around the edges. When it starts to smoke and it's a dark toffee color, it's done, no thermometer necessary. It only takes about 12-15 minutes to get to this point. I used milk chocolate and chopped pistachios and the result is outstanding, and no butter separation. If you've failed before, try it again, if I can do it anyone can.
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2 users found this review helpful

Oatmeal Date Bars

Reviewed: Apr. 5, 2011
I made these last night and they are very good, and so easy to make. It tastes like an oatmeal cookie with a gooey date filling. I didn't have quick-cooking oats so I used regular oats but they still tasted really good. This one is going into my recipe book, I will definitely make it again.
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3 users found this review helpful

Chicken Enchiladas II

Reviewed: Sep. 9, 2010
I was very skeptical of the high rating on this recipe. I'm used to tomato-based enchiladas, so the ingedients seemed a little weird to me. Boy was I ever wrong, these are the most delicious enchiladas ever, the diced green chiles really pull the flavors together. I followed the recipe exactly and the smell as it was baking was wonderful, my next door neighbor asked if she could come over for dinner. And this recipe makes wonderful leftovers, as with a lot of dishes, the flavors just get better when they are allowed to set overnight in your refrigerator. Take them to lunch the next day, you'll be the envy of your coworkers.
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1 user found this review helpful

Peanut Butter Pie I

Reviewed: Jul. 31, 2010
I tried this recipe for the first time today. I was afraid it would be too heavy, so I only added 6 oz of cream cheese instead of 8 oz, and I also added added a couple of whipped egg whites. I also added some gelatin to stabilize it. I made my own chocolate graham cracker crust and drizzled some melted semi-sweet chocolate over the top when it was fully chilled. The result was spectacular and everyone loved it. This one is going into my recipe book!
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1 user found this review helpful

Baked French Fries I

Reviewed: Jul. 22, 2010
I thought these fries would be really good, I followed the instructions exactly and what came out of the oven was a piled of burned, inedible pieces of charcoal. I'm actually clearing the cache on my browser so that every remnant of this recipe is erased from my hard drive.
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3 users found this review helpful

Salisbury Steak

Reviewed: Nov. 3, 2009
This recipe is very good, and as others have said it tastes even better as leftovers the next day. You really need to double the sauce, there simply isn't enough to pour over whatever starch you're serving it with. I think this recipe is good as it is, salisbury steak is traditionally very simple and there's only a few ingredients here, so to me it's perfect as it is. It makes me wonder why a lot of the other reviewers seem compelled to add ingredients such as powdered gravy mix, which is basically just salt and cornstarch, or mushroom soup, which has no business in salisbury steak.
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3 users found this review helpful

Chocolate Mousse Pie

Reviewed: Sep. 25, 2009
I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavors were too overpowering, so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites, instead of three, to the mousse part, to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it, and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect.
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48 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Mar. 29, 2009
If you love peanut butter you'll love these cookies, they are terrific with a glass of milk. I normally don't tamper with a good thing, but on my second batch I added a milk chocolate kiss after making the fork marks, the peanut butter/chocolate combination makes the cookies even better.
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1 user found this review helpful

Pumpkin Cake III

Reviewed: Nov. 27, 2008
I made this for thanksgiving today and it's very dense, more pie than cake. I was hoping that it would be a light, fluffy cake but I guess with all that oil and four eggs it wasn't going to happen. I figured the 3 teaspoons of baking powder would give the cake some air, but no dice. The texture is like a pound cake. I used a 13X9 pan and thought it would be too small, since the recipe calls for a 12X18, but the cake hardly rose more than 3/4 of the way in my pan. The flavor of the cake is otherwise good and I'll make it again, but I'll use less oil and eggs, and add some pumpkin pie spice. I topped this cake with an allrecipes whipped cream/cream cheese topping stabilized with some gelatin, this frosting is actually the perfect complement to the dense cake, it's very light and fluffy.
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4 users found this review helpful

Spicy Turkey Burgers

Reviewed: Aug. 26, 2008
Delicious! When I looked at the list of ingredients, I thought holy cow, that's a lot of spices. I was afraid it would be overpowering, but I decided to trust the reviews, and I'm glad I did! These turkey burgers have a very complex, smoky flavor. I fried them in a pan until they were crispy on the oustide and still juicy on the inside, we put them on whole wheat buns with lettuce, tomato, red onion, and spicy mayo and topped with some cheese and gobbled them up. For anyone who's worried, they aren't spicy at all.
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1 user found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jul. 2, 2008
I never made enchilada sauce before and was skeptical that this recipe would turn out okay. I followed the directions exactly and was really pleased with the results. I bought a roast chicken from the grocery store, cubed it, mixed some of the sauce and some grated monterey jack cheese, then rolled the tortillas in this mixture. I placed them in a 9X14 pan and poured the sauce over and some more grated cheese and heated it in the over for half an hour. The result was spectacular, no leftovers. The only thing I would do in the future is double the recipe if you use a large pan like I did, there just wasn't enough sauce.
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9 users found this review helpful

Easy Whole Wheat Peanut Butter Cookies

Reviewed: Jul. 1, 2008
I was disappointed when I mixed all the ingredients and saw nothing but a big gooey sticky mess in the bowl, I carefully reviewed the recipe to make sure I added the right ingredients. The dough looks awful. Anyway I used a teaspoon to drop the dough onto the cookie sheet and baked as directed and they turned out wonderful. You need to drink a lot of milk with these! I think next time I'll follow a tip from another reviewer and add some flax seed and oatmeal to firm up the dough a little more to make it easier to work with. I also discovered that you can just stick the dough in the fridge for awhile, before cooking, and it firms up very nicely.
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8 users found this review helpful

Coq au Vin alla Italiana

Reviewed: Apr. 21, 2007
I absolutely love this recipe & will make it again. The sauce is rich & earthy, and the flavors are complex. I served this "stew" over mashed potatoes & it was heavenly. I used legs & thighs, also I thought the sausage would make the dish too heavy so I left it out. I also left out the carrots. Next time I'll halve the recipe, because I used my largest skillet and it barely fit, it made enough for eight people. I took it to lunch at work all week & it smelled so good re-heated in the microwave that my co-workers were jealous.
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4 users found this review helpful

Banana Banana Bread

Reviewed: Sep. 19, 2003
I made this last year and it was awful. When it came out of the oven, it looked like a brick and my kids made a face. It was unpleasantly soft on the inside. I tried the recipe again today and followed the advice of other reviewers by adding 1 t vanilla, doing a combo (half c and half c) of brown and regular sugar, using less banana, adding 1/2 t nutmeg, 1/2 t cinammon, and 1 t baking powder, and cutting the temp to 300 degrees. Then I baked it for 65 mins and it came out perfectly, ten times better than the original recipe. The original recipe just has too many bananas and not enough flavor.
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233 users found this review helpful

 
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