Karl Fish Recipe Reviews (Pg. 1) - Allrecipes.com (1580724)

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Best Ever Pie Crust

Reviewed: May 22, 2003
This recipe gets 5 stars from me not for taste, but rather simplicity and ease of use. It's also amazingly easy to remember. Scaled down (one pie crust) it's 1:1/2:1/4, 1 cup of flour, 1/2 cup shortening, 1/4 cup water. I found that you only end up needing 1/4 cup water. Then of course the 1/4 tsp salt. The "Grandma's Secret Pie Crust" tastes marginally better, but I'm a bigger fan of quick and easy. Besides, the focus in a recipe for me isn't the crust. The trick is to add the water little by little while mixing, and stop when your dough clumps together. Too much water will lead to a clumpy mess. Refrigeration isn't necessary. Also, cutting in the shortening with a pastry mixer is much easier. A pastry mixer is much like a potato masher, only it has 4-6 wires that cut through the shortening. With a back and forth motion, you end up with small granules quickly. I found one for $1 in a dollar store. Well worth the investment. This pie crust recipe works very well with pies or tarts (I had fantastic results with the English Butter Tarts recipe on this website).
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6 users found this review helpful

English Butter Tarts

Reviewed: May 22, 2003
Don't let the fact that there is no butter in these tarts, or the "English" slant disuade you from trying this recipe. My shot at this came out perfect first crack. I cut back the raisins because 3/4 of a cup seemed like a lot. Next time, I'll follow the recipe. For a good tart shell I used "Best Pie Crust Ever" and cut circles with a plastic funnel. The tarts turned out tasting homemade and yummy. Some things are worth making yourself if the effort isn't too high, it doesn't take too long, and you get better than store-bought results. These tarts are a great example of this. Thanks, Priscilla, I'm hanging on to this recipe.
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21 users found this review helpful

Banana Anna

Reviewed: May 20, 2003
Not a bad recipe. I substituted the milk and honey with orange juice. Then I left the bananas out. Also, the nutmeg was a tinge too strong so I left that out too. I found I didn't need to blend the mixture. MMMMMM nothing like orange juice! heheh Seriously, what works well with this recipe is an ounce of Kaluah. Can you tell I've already had a glass?
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74 users found this review helpful

Creamy Rice Pudding

Reviewed: May 15, 2003
I just made this recipe tonight! Mmmm it was good. Flavourful! Yummy. Creamy as promised. My rock hard raisins willfully softened with 2 minutes of boiling. After about 12 minutes in step 1, the rice started burning so I stopped there. This is an easy quick recipe that I think you will enjoy. No waiting overnight, and yummy results.
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2 users found this review helpful

Grandma's Secret Pie Crust

Reviewed: May 15, 2003
I tried this crust for the first time, and made one HUGE mistake. After a 1/2 hour conversation with my grandmother on how to "cut in" shortening, I didn't knead the dough before I used it. Instead, it sat in my fridge overnight to set as loose granules. The end result: too crumbly. What a mess! Four tries to get it into the dish. This wasn't the fault of the recipe. Make sure you add water until you get a ball that has the consitency of playdough. Great tasting crust! A word of advice: get someone to show you how to roll dough, don't try it alone on your first go.
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4 users found this review helpful

Donna's Sherry Wine Cake

Reviewed: Apr. 22, 2003
This cake was REALLY fast to make, and tasted great right out of the oven! It was a little too mushy for my taste. If I was to make it again, I'd cut back on the liquids.
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8 users found this review helpful

Mexican Rice II

Reviewed: Apr. 8, 2003
For the reviewers having trouble with browning and puffing the rice: My rice browned, but didn't puff. When I added the soup stock and tomato sauce, I was concerned (I had company over and this was the first try) but the rice came out beautifully, and puffed out. Don't let the other reviews prevent you from trying this simple and delicious dish. It made a great side dish for the quisadillas I made. This is also a good guy-proof recipe, considering I didn't mess it up. I'm definitely making this one again. I have a rice cooker, but I decided to take a chance and make it in a medium sauce pan, and I was glad. My rice cooker tends to singe the outer layer of rice. Cook hard!
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854 users found this review helpful

Butter Cream Frosting II

Reviewed: Apr. 8, 2003
This recipe is EASY and it's good. It needs NOTHING else. It makes a light, fluffy frosting that's perfect for icing a cake and for doing the decorations. It doesn't run down the side of the cake, or melt. It isn't sickly sweet. It doesn't taste too heavy. It's easy to work with, using a spatula or an icing sleave. It gets 5 stars from me, and those 5 stars are VERY well earned! This recipe is a keeper. THANK YOU KRIS!
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86 users found this review helpful

Best Burger Ever

Reviewed: Apr. 7, 2003
I tried this recipe and found the burgers to be a bit dry. I don't fault the recipe though, I made the patties too thin! Next time I'll make them thicker and add 1/2 tin onion soup to make them more moist, a trick recommended by my mother the supreme chef. All in all, an easy burger to make.
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12 users found this review helpful

Super Sloppy Joes

Reviewed: Apr. 6, 2003
As far as sloppy joes go, this one's ok. It was really easy to make, but the recipe was far too sweet. Cutting back on the brown sugar would help a lot. Next time I'll try substituting tomato paste for ketchup.
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3 users found this review helpful

Spanakopita II

Reviewed: Apr. 1, 2003
A poem about Spanakopita: Filo dough is very picky, If left out it will get brittle, If it's wet it will get sticky, This recipe is time-committal. Leave a towel over dough, in between all your folding, Fold and fold and fold although, your sanity is not upholding. Preheating the oven in step one, is a little premature, and folding dough is not much fun, with lots of effort you'll endure. This recipe will win you smiles, from your family and your friends, but you will wonder if your trials, were really worth it in the end. So in short I recommend, this recipe will turn out great, but if your time you do misspend, you'll tell your family: "Dinner's late."
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170 users found this review helpful

Tea Biscuits

Reviewed: Mar. 25, 2003
I looked up this recipe tonight while I was brewing tea, and in less than an hour (tea was still warm) I had tea biscuits! Making them was a snap, and FAST. I rolled them a bit too thin (got 15 out of the batch) but they turned out well. I sprinkled some grated cheese on top of half of them. Thanks for the recipe Debbie! If you were a president, you'd be babe-raham lincoln.
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3 users found this review helpful

Turtle Cookies III

Reviewed: Mar. 24, 2003
I saw this recipe and thought, "Hey I can use my waffle iron for something other than waffles." So I gave it a go. I covered the cookies with green frosting I had left over from icing a cake, they really did look like little turtles! My friends loved them. They called me Martha Stewart. Which is kind of weird, 'cause I'm a guy. The cookies came out really cakey and they definitely needed the frosting, but with frosting they were fantastic! I don't know about the other turtle cookie recipes (hey, how many people comparison shop for turtle cookie recipes?) but as far as the genre goes this recipe rocks. It will definitely get you brownie points at a party - no pun intended. Ha ha.
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4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Mar. 24, 2003
Yesterday I ran out of Aunt Jamima pancake mix and I said to my girlfriend "I gotta buy some more Aunt Jamima." And she said "Buy mix? I always laugh when people do that." And I said "What do you mean?" And she said "I make pancakes from scratch." So I figured I'd look up a recipe here. It took a while to find one that I wanted to try (I was tempted with the fluffy Canadian ones 'cause I'm Canadian) but then I saw all the reviews for this one and it sounded good. I was really hungry tonight so I got out my griddle. By the way, if you do like making pancakes, I highly suggest investing in a griddle, preferably iron. Breakfast food tastes SO much better on a griddle, and there's much more space to cook and flip. You can cook 6 pancakes on my griddle at a time. ANYWAYS I tried this recipe, and I made the pancakes, and KUMBAYAH they were the best pancakes! The pancakes were fluffy, and mouth watering, and tasty, and soft. The only change I made was adding an extra quarter of a cup of milk because I like the pancakes to be a little thinner and when I mixed the batter up I saw they'd be too thick. These are the best pancakes I've ever eaten. Thanks Verona, and Grandma Verona!
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5804 users found this review helpful

Lemon Poppy Seed Loaf

Reviewed: Mar. 24, 2003
This is a nice lemony cake, great fresh out of the oven or even two weeks later! I was looking for a lemon poppy seed loaf recipe after getting a free sample at William Sonoma. I thought for sure I could find a recipe as good as theirs and make my own for much cheaper. This is the recipe! It was very simple to make and turned out well. I added more lemon zest because I like it. Way to go Irene, this recipe is a winner!!
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2 users found this review helpful

 
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