KGAVEL Recipe Reviews (Pg. 1) - Allrecipes.com (1605389)

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Italian Wedding Soup I

Reviewed: Jan. 11, 2004
I'm thrilled to finally have a recipe for wedding soup. My husband loves it. I did add some garlic and used spinach instead of the escarole. The meatballs started off nice and small but I admit they got bigger as I went along. At least I have some in the freezer now for the next batch of this soup. Thanks.
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Best Bread Machine Bread

Reviewed: Feb. 24, 2003
A wonderful, moist loaf of white bread with simple instructions. What more could you ask for?!
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1 user found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Feb. 6, 2003
Easy and delicious. I used chicken broth as others had recommended. I served this with lemon-pepper pasta. We like alot of lemon so I added a bit of lemon zest to the dish before serving.
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Feb. 22, 2002
Definetly lived up to their name! I left the dough in the refrigerator overnight and it turned out to be the best cut-out cookie dough I ever worked with. The dough is just right in sweetness so you can icing them or just sprinkle with sugar crystals before baking.
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2 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Oct. 2, 2012
This was my 1st attempt at GF baking. I made this as a birthday surprise for a friend who has a wheat allergy. I followed the suggestions of others and took the skin off the chickpeas before processing. I processed them for approximately 5 mins on high before adding the eggs. I used Ghiardelli bittersweet chic chips and did add a TBSP of butter to them while melting in the microwave. I did make it into cupcakes and i got about 10, filling them almost to top. Baked for approx 22 mins at temperature specified. I was surprised how good they were! There was no bean flavor and I didn't detect the nutty flavor that others have noted. They are very heavy, like a very dense fudge brownie. The only problem I had was the top cracked a bit. I did remove a small amount from each cupcake and filled/iced with the Mocha Cream recipe also on this site. The light and airiness of the icing was a good balance to the dense texture of the cupcake.
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4 users found this review helpful

Peppermint Brittle

Reviewed: Dec. 18, 2003
Super easy. I had 6 pounds of white baking chocolate in the cabinet for awhile now and was looking to use it up since no one in my family likes white chocolate. I made one with the peppermint candy canes and another with the spearamint ones. I tasted both and I think the peppermint one has better taste since the peppermint flavor seems to tone down the sweetness of the white chocolate. I plan to give bags of the pieces away as Christmas gifts. Thanks for a great recipe.
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3 users found this review helpful

Apple Crisp II

Reviewed: Nov. 5, 2003
The only bad thing about this recipe is it disappears as fast as it goes together! I didn't add anything to the apples other than a slight sprinkle of nutmeg and cinnamon (the Ida Red apples I had were already pretty sweet). I cut down on the butter and sugar in the topping. Also used a 50/50 mix of white sugar and brown sugar. I bet this recipe would be terrifc with peaches...Thanks for the awesome recipe! Definitely a keeper!
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1 user found this review helpful

Mocha Cream

Reviewed: Oct. 2, 2012
I made this as a filling and icing for some GF chocolate cupcakes. The only thing I changed was used strong brewed French vanilla coffee rather than making the instant coffee. It did not have a strong coffee flavor but there was just enough to notice it was not just plain whipped cream. Next time I might try to add some espresso powder for a little stronger coffee flavor.
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Taco Dip

Reviewed: Jan. 11, 2004
Made this for New Year's Eve and it was a big hit. Used 1/2 jar of salsa and it wasn't runny. Next time I'll add some homemade guacamole to the top.
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1 user found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: Sep. 13, 2005
This has become my favorite basic oatmeal cookie dough recipe with a few minor changes: I use 1 cup wheat flour and 1 cup regular flour, 1 1/2 cup brown sugar and a little less than half cup of white sugar, use walnuts or almonds instead of pecans, and omit the salt. I like this recipe because it makes a basic oatmeal dough to which you can add whatever you'd like. One time I made oatmeal raisin cookies, the next time I used only chocolate chips and walnuts. I've also frozen half of the dough (without any of the raisins, chips, etc.) and just took it out of the freezer, let it thaw, added what I want to it and baked for about 10-12 minutes. The possibilities are endless with this dough. Thanks for an awesome recipe!
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24 users found this review helpful

Monkey Bread II

Reviewed: Feb. 5, 2003
This was the first time I made monkey bread - but it won't be my last! I did add some walnuts in between the dough in the pan. Next time I'd like to try rolling the balls in melted butter and then sprinkling them with a sugar/cinnamon mixture. I think someone else already mentioned doing that. I do recommend you put it in the oven before the dough rises above the top of the bundt pan . I left mine rise to just less than the top of the pan and within 5 minutes in the oven it was oozing all over the outside of the pan and the bottom of my oven! Thanks for a great recipe!
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3 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Aug. 7, 2006
I made these using butter instead of margarine, Pilsbury Golden Butter yellow cake mix and strawberry preserves. The butter and butter-flavored cake mix became a little overwhelming after two or three bars. Next time I'll use just a basic yellow mix. Also, I used about 1 1/2 cups of preserves and would still like more fruit flavor next time. Awesome quick and easy recipe to have on hand with endless possibilities. Thanks!
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30 users found this review helpful

Garlic Chicken

Reviewed: Sep. 17, 2004
Excellent chicken recipe. Simple to prepare and very moist. I used extra garlic and added some rosemary and red pepper to the breadcrumbs. A splash of hot chili oil in the olive oil gave the chicken an extra kick. Thanks for a great recipe.
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Creamy Potato Leek Soup II

Reviewed: Apr. 8, 2003
I made this soup yesterday with a few minor changes - I used turkey bacon, left the skin on the potatos, added garlic and onion when cooking the leeks, hand-mashed some of the potatos, and added half-n-half only to our individual bowls upon serving. My husband ate two bowls without any half-n-half and I added less than 1/8 cup to mine. This was definitely the easiest potato-leek soup I ever made and I appreciated that it used ingredients (other than the leeks) I had in the house. Served with homemade bread it was a wonderful way to forget about the spring snowstorm outside!
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3 users found this review helpful

Rosemary Pork Roast

Reviewed: Dec. 15, 2005
Easy and delicious. I used only one small pork tenderloin (not sure of the weight) along with fresh rosemary, garlic powder and some fresh thyme. It cooked faster than the recipe, probably because it was so small. Watch a meat thermometer instead of the clock when cooking pork tenderloins.
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4 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Jan. 12, 2004
My favorite pork tenderloin recipe. I believe that you must use high quality breadcrumbs for this however. I also like to add parmesan cheese and garlic powder to the breadcrumbs.
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Satiny Chocolate Glaze

Reviewed: Feb. 21, 2003
I made this yesterday to top the "easy chocolate chip pound cake", also on this web site. This was a very simple and great tasting fudge-like topping. I made it in a smal skillet over low heat and stirred like crazy. My only complaint is that I was expecting something a bit thinner, more glaze-like. Mine ended up being thicker, like a regular frosting. I did add more corn syrup and vanilla to thin it enough to drizzle over the bundt cake. I will make this again, maybe next time trying a mixture of chocolate and peanut butter chips.
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55 users found this review helpful

Easy Chocolate Chip Pound Cake

Reviewed: Feb. 21, 2003
I made this yesterday for a friend's birthday using vanilla pudding, mini chocolate chips and peanut butter chips, and drizzled "satiny chocolate glaze" (from this site) over the top of the cake. It was wonderful! I did use about 1/2 cup oil and reduced the sugar to about 1/3 cup. Note that this is a very moist cake. I baked it for about 65 minutes because I didn't think it was getting done. It always seemed wet inside. I probably baked it a little too long - the inside was still very moist but the outside browned a bit too much. A very versatile and easy recipe. Thanks! 3/31/03 - I made this recipe for my Mom over the weekend. I used a white cake mix, lemon pudding and about 3/4 cup of dried blueberries. It was very good. So good that most of it is already gone.
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29 users found this review helpful

Lemon Meltaways

Reviewed: Feb. 22, 2002
I have made these three times now. The first time I followed the recipe and thought "I'll never make these again!" They were awful! The icing tasted like pure butter. I made then a 2nd time, though, doubling the recipe so I could make larger cookies. I used a simple powdered sugar, milk and lemon extract icing, that I painted on the cookies. Much better. Today I made them again but I rolled the dough "logs" in sugar before refrigerating and used no other icing. They turned out very good and were easier since there was no icing.
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