KATSINTHEKITCHEN Recipe Reviews (Pg. 1) - Allrecipes.com (18123008)

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Make-Ahead Hot Buttered Rum Mix

Reviewed: Dec. 6, 2013
Would not change a thing. Hubby's on his second as we speak. It's snowing right now and where we live that is very rare...last time was February 2001. Perfect time to try this recipe out and very glad I did...will be my go-to for the holidays from now on. Thanks Spicegirl!
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Green Chili Casserole

Reviewed: May 1, 2013
I make something very similar but I use fat-free half and half instead of milk. In place of sprinkling shredded cheese, I use string cheese, preferably the cheddar/mozzarella blend, and stuff each chile with a cheese stick or part of one, depending upon the length of the pepper. We have this for brunch served with salsa and sliced avocado. Very yummy and fast; great for a crowd or as the poster notes, it can be sized up or down.
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My Favorite Sloppy Joes

Reviewed: Feb. 20, 2013
Made this last night for hubby and he really loved it. I cut the sugar by one tablespoon and ended up having to delay dinner so I doubled the broth and just left it to barely simmer for nearly two hours, stirring occasionally. I don't eat meat but even I thought it smelled fantastic and he could not have been happier. This will be my go-to sloppy Joe from now on as well--many thanks for sharing, Alissa!
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3 users found this review helpful

Eggnog Quick Bread

Reviewed: Jan. 21, 2013
After reading the reviews I used dark rum instead of extract and added 2 T of oil and an extra 1/2 cup of eggnog. I had light eggnog on hand and followed the cake-making method of creaming the butter and sugar and then adding the eggs, one at a time, then the extract and rum. The flour and eggnog were added in alternating parts and I ended up with enough batter for my two 6-cup bundt pans. A very moist and delicious cake resulted so I'm not going to call this a bread. It is not overly sweet but the idea of an eggnog glaze sounds wonderful and I'll try that next time. I think it would also make a lovely base for a trifle or even a holiday version of tiramisu. I'll make it every time I have leftover eggnog from now on.
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Grandma Ople's Apple Pie

Reviewed: Aug. 29, 2012
I used 8 small Fuji apples. I added the juice of one meyer lemon plus about two teaspoons of cinnamon to the apples. I also added a pinch of salt to the caramel mixture. Other than those small additions I did not change anything else and the pie was delicious. I did use a crust protector for the last 45 minutes of baking. I love what the caramel syrup does to the lattice crust--almost like a candy topping. Excellent and very easy recipe, especially if you have some pie dough in the freezer. Thanks for sharing!
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3 users found this review helpful

Luscious Lemon Snaps

Reviewed: May 14, 2012
Oh my goodness. I just took out the first batch and they are wonderful. I made two changes. First, I used butter (unsalted, as I always do for baking) and second, I used 1 teaspoon of lemon oil and 1 teaspoon of vanilla. Using my 1 1/2" cookie scoop I got a dozen 3 1/2" cookies per sheet, baked on parchment. I tested them at 7 and 10 minutes and found them perfectly done at 12 minutes with lightly-browned edges but still chewy in the middle. I cooled them for 5 minutes before transferring to a rack to finish cooling but I couldn't wait and I was rewarded. I should also note that I used Meyer lemons (a friend grows them, lucky me!) and my stand mixer following the common method of creaming the sugar and butter with the zest then adding the juice, extracts and finally, stirring in the combined dry ingredients. I am going to ask for more lemons. These cookies came out fabulously for me and I hope my experience will be of help to others who have yet to try the recipe or who had less-than-spectacular results in the past. I'll let you know how they keep, assuming they do....
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Bananas 'N' Cream Bundt Cake

Reviewed: Apr. 28, 2012
I used butter and non-fat Greek yogurt and I skipped the walnuts. Baked in my two small bundt pans so I could give one away. Very moist and good banana flavor. I think I will glaze the give-away one just to add a finishing touch. I will make this again. In fact, I did save my altered recipe but did not intend to make it public as I did not edit the commentary nor the ingredients within the directions, thinking it would only be seen by me so if you stumble across it, my apologies for that faux-pas!
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Pumpkin Cake

Reviewed: Feb. 20, 2012
We just had a piece of this cake and it was wonderful. I did not have allspice so I used a teaspoon of pumpkin pie spice in its place but otherwise followed the recipe exactly. We loved it and will make it often. For special occasions I might add a glaze but for an everyday dessert I would not change a thing. Many thanks for another keeper!
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Sam's Famous Carrot Cake

Reviewed: Feb. 7, 2012
I give this five stars but I think it needs some sort of icing to elevate it to a truly five-star dessert. So after baking it in a bundt pan for 45 minutes, I cooled it and topped it with a simple cream cheese-confectioner's sugar-grated meyer lemon zest icing, thinned with a bit of heavy cream till just spreadable. Having said that, the cake itself is wonderfully moist and not too sweet and it will be my go-to carrot cake recipe from now on. Many thanks to Brian (and Sam!) for an excellent recipe.
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Fresh Corn Pudding

Reviewed: Oct. 5, 2011
I used sweet white fresh corn from 3 ears (yielding about 2 1/2 cups) and after reading the reviews I eliminated the sugar and pepper and cut the rest of the ingredients in half. It was very good. I think it would be excellent with cheese and green chilies as well. Another keeper for the file :-)
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Crispy Fried Chicken

Reviewed: Jun. 2, 2011
I followed the recipe and skinned the chicken pieces. I had too much flour even for a 5# chicken but the coating turned out wonderfully, according to my husband (I don't eat meat) and he wants me to make this our standard recipe. I fried the pieces in canola oil on medium heat in my large, shallow Le Creuset pan and did not need to lower the heat nor cover the pan. The chicken fried evenly and absorbed very little fat. This is a great recipe and the chicken is excellent cold as well so it's wonderful for a picnic. Thank you, Sleepygal!
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Mom's Ginger Snaps

Reviewed: Apr. 13, 2011
I made three small changes and was rewarded with the best ginger snaps I've ever tasted. First, I used dark brown sugar. Next, I added about 1/2 cup finely chopped crystallized ginger to the flour mixture. Lastly, I rolled the cookies in turbinado sugar (Sugar in the Raw) which added a little more molasses flavor and extra crunch due to the larger crystals. Baked for 10 minutes on parchment, cooled 5 minutes then transferred to a rack to cool completely. Hubby ate four before I could get them into the cookie jar. This will be our only ginger snap cookie recipe from now on. Many thanks to Elaine for sharing!
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Mom's Ginger Snaps

Reviewed: Apr. 13, 2011
I made three small changes and was rewarded with the best ginger snaps I've ever tasted. First, I used dark brown sugar. Next, I added about 1/2 cup finely chopped crystallized ginger to the flour mixture. Lastly, I rolled the cookies in turbinado sugar (Sugar in the Raw) which added a little more molasses flavor and extra crunch due to the larger crystals. Baked for 10 minutes on parchment, cooled 5 minutes then transferred to a rack to cool completely. Hubby ate four before I could get them into the cookie jar. This will be our only ginger snap cookie recipe from now on. Many thanks to Elaine for sharing!
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16 users found this review helpful

Washboard Cookies

Reviewed: Feb. 27, 2011
When I saw the photo of these cookies it brought to mind some coconut cookies I bought long ago that I think were made by Mother's brand. So I decided to use these as a base and see what I could create. I used only 1/2 tsp of vanilla and added 1 tsp of coconut extract. I added 1/2 cup of shredded unsweetened coconut after stirring in the flour. I skipped sprinkling the sugar and baked for 15 minutes at 325. They came out great and my house smells yummy. My husband had just walked in as I was taking the first batch out and he gave them five stars. These will become a staple in the cookie rotation. Many thanks, John, for a real keeper!
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4 users found this review helpful

Washboard Cookies

Reviewed: Feb. 27, 2011
When I saw the photo of these cookies it brought to mind some coconut cookies I bought long ago that I think were made by Mother's brand. So I decided to use these as a base and see what I could create. I used only 1/2 tsp of vanilla and added 1 tsp of coconut extract. I added 1/2 cup of shredded unsweetened coconut after stirring in the flour. I skipped sprinkling the sugar and baked for 15 minutes at 325. They came out great and my house smells yummy. My husband had just walked in as I was taking the first batch out and he gave them five stars. These will become a staple in the cookie rotation. Many thanks, John, for a real keeper!
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4 users found this review helpful

Applesauce Bread

Reviewed: Feb. 13, 2011
I doubled the recipe and made it with homemade granny smith applesauce. It made 6 mini loaves (baked for 35 mins) and is delicious. I would not change a thing and will make them a regular treat. I sprayed the pans with the usual baking spray (the one that contains flour) and they came out perfectly.
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Cranberry Sauce with Raspberry Vinegar

Reviewed: Nov. 23, 2010
After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and pomegranate vinegar. I omitted the orange as I don't care for it in cranberry sauce. I made it just now as a dry run before Thursday and this stuff is simply divine. I would give it more stars if I could and it is going to be our cranberry sauce from now on. Many thanks to Christine!
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Cranberry Sauce with Raspberry Vinegar

Reviewed: Nov. 23, 2010
After reading the other reviews I got creative with the vinegar. I used 1/4 cup balsamic (a really nice aged one that's fairly thick and sweet) and then 1/8 cup each of raspberry vinegar and pomegranate vinegar. I omitted the orange as I don't care for it in cranberry sauce. I made it just now as a dry run before Thursday and this stuff is simply divine. I would give it more stars if I could and it is going to be our cranberry sauce from now on. Many thanks to Christine!
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13 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 30, 2010
I used super chunky peanut butter and omitted the chopped peanuts. I got over 5 dozen of the most delicious peanut butter cookies. DH says this is the only recipe for peanut butter cookies from now on. Thanks, Kevin!
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English Toffee

Reviewed: Jul. 22, 2010
I made this this morning as a gift for a friend's birthday. It was so good I am going to make some to keep. I followed the recipe but because I use unsalted butter, I added 1/8 tsp kosher salt. I used non-stick aluminum foil to line the pan. It worked perfectly and I recommend it highly. I also topped it with thinly sliced toasted almonds, crumbling them onto the still-warm semisweet chocolate right after spreading it over the candy. It chilled in less than an hour and broke up perfectly. I had no problem with separation during cooking and it was not grainy in the least. I used my 3qt All-Clad saucepan on my smallest burner at med-low heat and stirred only occasionally until the mixture reached 300 degrees. I did not have any problem with texture and the chocolate adhered fine. This is a great recipe and since I always have chocolate chips and nuts in the freezer I can now make candy on short notice. Since I live in a dry climate I imagine that helped me avoid some of the problems others have had and I didn't see any reason to add corn syrup; it came out just great as-is. Thanks, Nora!
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7 users found this review helpful

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