KATERINAJB Recipe Reviews (Pg. 1) - Allrecipes.com (1585384)

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Peanut Butter Cup Cookies

Reviewed: Jun. 30, 2013
These are really good and always get compliments. But I doubled the recipe today and only got 58 cookies total. If I'd made them any smaller, there wouldn't have been enough cookie to balance the PB cup. I can't imagine trying to get 80 cookies out of a double recipe--they'd be tiny. Perhaps because they were bigger than the OP's, I baked mine for about 10 or 10 and a half minutes.
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1 user found this review helpful

Black Magic Cake

Reviewed: Feb. 23, 2011
I've made this cake several times, and it's always turned out great. It's really moist and keeps well for a few days. The last time I made it, I added a dash of cinnamon and that was good, but it's great just the way it is. Definitely my go-to recipe for chocolate cake.
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5 users found this review helpful

Easter Cheese - Hrudka

Reviewed: Mar. 30, 2010
The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though lots of people call it Easter Cheese, it's not meant to taste like the cheeses with which Americans are generally familiar. It's *supposed* to be on the bland side in order to complement the salty ham and the bite of the horseradish.
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20 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Mar. 31, 2009
As is, the recipe is delicious (the only thing I did differently was to use milk instead of cream). I made it a second time adding about two cups worth of mirepoix, and I liked it much better that way. So the recipe as is gets 4 stars, but with the added vegetables, it's definitely a top-ranked recipe in my house.
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3 users found this review helpful

Glazed Lemon Muffins

Reviewed: Nov. 16, 2008
This was pretty good but not great. I thought they came out very dense and didn't rise much. Also, as other reviewers have noted, the streusel topping made WAY too much, and also I really didn't think it was a normal streusel--it was very floury and not sweet enough. I made half with the streusel and half with just sugar on top, and the streusel really didn't add anything. Finally, the quantity seems to be off--I cut the recipe in half and still got 23 muffins in normal-sized tins.
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4 users found this review helpful

Creamy Zucchini with Linguine

Reviewed: Jul. 2, 2008
I've made this twice--once as written, and once with some alterations. It's pretty good as a base as written; we had it with grilled shrimp skewers and it made a nice, relatively light dinner. The second time, I added red bell pepper and onions, along with more garlic. We had it with shrimp again, mainly because it's what we had on hand. It was a bit heartier with the extra veggies, and since I gave the onions a good, long browning time, that helped boost the flavor. It's still not a high-flavor dish, but it's tasty and a good way to get the veggies in. You could probably adapt this to whatever vegetables you have on hand and it would still be good.
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30 users found this review helpful

Sirecz (Easter Cheese)

Reviewed: Apr. 10, 2007
This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.
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23 users found this review helpful

Mulligatawny Soup I

Reviewed: Jan. 9, 2006
Very good soup. I added about 3/4 cup (a generous handful, I didn't really measure) of golden raisins about halfway through the first simmer, to give them time to plump and to make it more like a version I'd had from a local gourmet grocery store. I also used fat-free half and half instead of the cream (mostly because it's what I had on hand). The second time I made it, I added a little more vegetables and rice. If you add more rice, be sure to add extra broth. I'll be making this over and over. Thanks.
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3 users found this review helpful

Mini Cheesecakes II

Reviewed: Dec. 23, 2005
The texture was okay, but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry.
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7 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 30, 2005
I followed the cookie recipe exactly, and the cookies are pretty good. They're not as spicy as I'd like, but the texture is great, so the lack of spice is easily remedied. I haven't iced them yet, but I'll be adding some cinnamon to the icing for extra flavor. Thanks for the recipe!
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5 users found this review helpful

Chocolate Chip Pudding Cookies

Reviewed: Jun. 14, 2005
Fantastic! I've used different puddings and chips and these always come out well. Chocolate pudding and PB chips are always popular, as is lemon pudding and white chips.
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20 users found this review helpful

Roasted Red Pepper Cream Sauce

Reviewed: Jun. 8, 2005
Great for someone (like me) who doesn't care for tomatoes. I've made it as-is and it was rather thin, but I also made it with some tofu (instead of the half and half) and that thickened it up while adding protein. You'll need a blender or food processor to puree if you try it with tofu. I'll make it again.
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6 users found this review helpful

Amazing Calavacita and Pork

Reviewed: Apr. 15, 2005
Not bad. I thought it was kind of bland and watery, so I'm not sure I'll make it again, but it was all right for trying something a little different.
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16 users found this review helpful

Thumbprint Cookies II

Reviewed: Dec. 5, 2004
Not sure what went wrong, since I followed the recipe exactly for as long as I could, but this was a sticky disaster. The dough was more like batter -- it was loose and didn't shape at all. I was never able to make the depression with my thumb, so theh finished product never got the jam. All I taste is the pecans. Not worth making.
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5 users found this review helpful

Tortellini Chowder

Reviewed: Nov. 4, 2004
Yummy! Can get pretty spicy, so taste as you go along. I will definitely be making this again.
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3 users found this review helpful

Lana's Sweet and Sour Meatballs

Reviewed: Nov. 4, 2004
Very, very sweet. I took the advice of another reviewer and added some ketchup -- still too sweet. I added red pepper flakes -- still too sweet. I added mustard -- better, but still sweet. It's pretty good, but I think next time I'll use the pineapple juice but not use the fruit and see if that helps.
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4 users found this review helpful

Marshmallow Apple Pie

Reviewed: Oct. 11, 2004
Mine came out very watery and the apples did not soften well, even after baking for twice as long as the recipe stated. I added cinnamon to the apples and still found the pie almost flavorless. It sounds like a great idea, but I will continue looking.
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7 users found this review helpful

Chocolate Crisps

Reviewed: Sep. 13, 2004
Very good cookie that manages to be very chocolatey and at the same time rather light. I added about half a teaspoon of cinnamon and really enjoy the flavor. I also used chopped white chocolate chips instead of the grated chocolate, just because it's all I had on hand, but probably won't do that again. Thanks for the recipe!
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5 users found this review helpful

Peach Cake I

Reviewed: Sep. 13, 2004
Delicious! The only thing I've had trouble with is that it doesn't keep its shape when you serve it, as I expected a cake to do. But it tastes great, especially warm with a little whipped cream and cinnamon over the top. It's very easy too -- perfect for my unexpected company this past weekend! Thanks, Jenny!
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3 users found this review helpful

Penne Pasta with Spinach and Bacon

Reviewed: Sep. 13, 2004
This recipe turned out great, with one fairly major change on my part. Mine is not a tomato-friendly household (neither of us can stand the things!) so I used a small jar of sliced roasted red peppers (drained) in place of the tomatoes. I sprinkled some crumbled Feta cheese over the top just before serving and it was a great, light meal. I also used this basic idea for a pasta side dish, except I used orzo in place of penne and I sliced the spinach chiffonnade-style to make the leaf size more suited to the pasta. Great, versatile recipe!
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71 users found this review helpful

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