Kyo Recipe Reviews (Pg. 1) - Allrecipes.com (1587099)

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German Potato Pancakes

Reviewed: Apr. 19, 2004
We really enjoyed these. I love potato pancakes and this was such a simple recipe to follow. NOTE: Don't try to make your pancakes too big or it just doesn't work the same. My first try I used too much of the mixture so it was thicker then it should have been and took longer to fry and was not as crisp. These are great with eggs or with a bit of sour cream and applesauce on the side. Thank you Wendy
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Better Than Best Fried Chicken

Reviewed: Apr. 19, 2004
This is a very nice way to make fried chicken. I had no cream of chicken soup so used cream of mushroom instead. My family agreed that is was not bad at all and I found it a nice alternative to frying chicken then other ways I use. All my chicken parts were 'bone-in' so cooking took of course much longer then the 'boneless' variety. This recipe could be tweaked in several ways for a more personal taste such as different cream soups, different spices added for the coating, etc.
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Easy Mexican Hot Chocolate

Reviewed: Mar. 26, 2004
Now this hits the spot! I do change the recipe in the sense that I have cocoa powder and make the hot chocolate out of that instead of the instant, taste all the better IMO. But the addition of the cinnamon and the pinch of chili powder make a good cup of homemade hotchocolate into a FANTASTIC treat. Just those two things change the ordinary into a very special, very YUMMY drink. Thanks so much for this recipe, Mexican Hot Chocolate is the best hot chocolate I've ever had.
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146 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Feb. 27, 2004
Very very easy pudding. I also used three 'heaping' teaspoons of the cocoa, since I really enjoy a nice deep chocolate flavor. Make sure not to overcook, and never boil or it tends to try and lump up on you, but that can be resolved with a brisk whisking as the mixture starts to cool. Another tip is when you put it in the fridge to cool completly, try to make sure you have brought it down to about lukewarm temperature outside the fridge, I whisk away at it while having the sink filled about an inch or two deep with cold water and some ice cubes, really cuts down on the wait time for that. AND when you finally do put it in the fridge, use some plastic wrap to cover but make sure the plastic is lying directly on top of the pudding, actually touching it all the way over the top. This seems to prevent that top layer of strange congealed pudding you sometimes get when the pudding sits for awhile,which taste fine, but is a bit odd compared to the creamy pudding underneath it.
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Homemade Vanilla Pudding

Reviewed: Feb. 27, 2004
THis is a basic pudding. I have read all the troubles people have been having with 'lumps' I did NOT follow the recipe as written. Everytime I have had to use cornstarch to thicken, and to add in a liquid I have ALWAYS known that the very best way to have no lumps is to disolve it in COLD liquid. SO the easy solution...put all the dry ingrediants in the pot, including cornstarch. Add COLD milk/soy, whisk briskly until nicely disolved, THEN kick in the heat and continue. Wala! No lumps.
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Pancakes I

Reviewed: Dec. 17, 2003
This was a good base pancake mix. I have tweaked this to make some more specific tasting pancakes. First time I tried this, I added 1/2 teaspoon of vanilla and 1/2 teaspoon of pumpkin pie spice which is basically a mix of ground cloves, cinnimon and nutmeg. I also used half white flour and half whole wheat for added texture. I've also added a little bit of apple sauce to this and am sure it would work for different fruits as well. Cooked up nice and fluffy. Three stars because without tweaking, this can be a bit bland, but an overall fair pancake base. Would use it again though since so easy.
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Buttercream Icing

Reviewed: Dec. 12, 2003
This is a very nice frosting. I really played around with it. First used it as a thicker frosting to spread on cookies, then divided it into cups, colored each different with a couple drops of food coloring and thinned each one out. I used juice from a fresh orange to thin one, juice from a lemon for the other, this gave the frosting a zingy and different flavor and I was able to 'drizzle' the thinned frosting over the cookies. The thinned frosting doesn't set up as firmly, but I left it thick enough to firm up just fine for the cookies not needing stacking.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 11, 2003
I just made this for the first time last night. I've never made fudge before and I think that this is a very good one to begin with. It was really very easy and firmed up just like it should. I kept it on medium heat the entire time, stirring from beginning to end. I started the 5 minute timing right when just a couple bubbles tried to come up when I stopped stirring, and when I stirred then, you could 'feel' and 'hear' far more bubbles that were not visible to the naked eye, more under the thick surface. I think if you wait to just 'see' the rapid boil before starting the five minute time, you will overcook it, getting the hard result. Takes a little bit for it to start 'boiling' and you have to stop stirring from time to time to check for the first telltale bubbles. This was smooth and did not have a gritty sugary texture, not bad at all.
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138 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 10, 2003
This dough is actually very nice to work with, if you keep it chilled enough. Work with half and leave the other half in the fridge. Leaving it in for 6 minutes leaves cookies a bit more cake-like, 8 minutes gives you a crisper result. Tastes great. To make the rolling out easier, I rolled out the dough between two lightly floured sheets of plastic wrap, worked great! Easy clean up as well
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Beth's Orange Cookies

Reviewed: Jul. 21, 2003
I enjoy these cookies. They are probably the best orange cookies I have ever eaten. I have made them for Christmas every year since I found them and everyone really loves the taste. They are sweet, so though I like them, I can never eat more then two at a time!
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Apple Crisp III

Reviewed: Jul. 21, 2003
Crust turned out really good. I increased the crust ingredients by 1/2 since I like alot of it and added a handful of uncooked oats to it. Also cooked for about 50 minutes.
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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Mar. 20, 2003
AWESOME IS RIGHT! I made this cake for my sons 2nd birthday and everyone at the party thought it was fantastic! My husband does not like cake, but after tasting this one, he declared it was one of the best desserts he ever had and loves it!. I also took the advice to reduce the oil down, and I halved the amount recommended. THIS IS A VERY WET BATTER! I had to cook it an extra 20 minutes, it got a beautiful dark brown, NOT BURNED THOUGH!on the top. A great cake.
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3 users found this review helpful

 
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