Katie-Kate Recipe Reviews (Pg. 1) - Allrecipes.com (18124471)

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Vegan Pancakes

Reviewed: Dec. 29, 2013
These are good, but they're a little thinner than what I like. I reduced the water to 1 cup and added 1/2 tsp of baking soda and 1 1/2 tsp vinegar to make them be tall and fluffy. Works like a charm! Either way, I'm just happy my 2 year old with food allergies can enjoy pancakes and they're good enough I don't have to make 2 kinds, we all just eat these!
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Monster Cookies VI

Reviewed: Dec. 19, 2012
Turned out great! Obviously if you don't use the ice cream scoop and bake for 15 minutes, you're going to have crunchy cookies, if not burnt. If you use a smaller utensil you bake them less. Heaping teaspoons full baked for 9 minutes, then my secret for soft cookies is smacking the bottom of the cookie sheet on the counter a couple times right when they come out of the oven. Thanks!
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1 user found this review helpful

Kellogg's® Chocolate Scotcheroos

Reviewed: Jul. 24, 2011
This is a classic and my personal favorite. If yours are hard in the least you are cooking the syrup and sugar too long. Perhaps the term "boil" needs to be definied. "Boil" is different from "rolling boil". Heat the mixture over medium heat, stirring frequently, and as soon as the mixture has little bubbles popping up throughout most of the pan, you're done. The mixture shouldn't be boiled to the point you would say, boil water for pasta. Also worth noting is that I multiply the recipe by 1.5 and use a cookie sheet intead of a 9x13.
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Fresh Southern Peach Cobbler

Reviewed: Jul. 10, 2011
I think I died a little when I ate this. It was AMAZING. Next time I might double the peaches mixture or halve the topped. Update: I've made this again and again. Also worth noting is that this can be done in the crock pot. Takes about 3 hours or so. Awesome and I don't have to heat the whole house witht he oven!
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3 users found this review helpful

Reuben Dip

Reviewed: Apr. 25, 2011
This was simply excellent. The only change i made was using one 8 oz bag of shredded swiss. I think the size of dish you use determines how much cheese you should use. You'd want 2 bags if you used a 9x13, but I used a really deep pie/casserole round dish. I thought it make a good cheese to other ingredient ratio to do it that way. I might actually try a different type of cheese next time, or put it not on top becuase after it sits for a little bit the cheese really does turn to a rubber sheet! It didn't matter though, all of the guests at our party were happy to cut through a hunk of the cheese and it still tasted great. We at it with Ritz crackers but a rye cracker would be great too. This is an awesome recipe & I'll be making it again and again.
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Banana Cake VI

Reviewed: Feb. 7, 2011
I believed the 275 would work, but it just doesn't for me. That turns into a gooey mess for me. I don't know why. I gave it 75 minutes at 300 and stuck it in the freezer for the recommended time and it is great. The second time I also cut the sugar in half. I mean over 2 cups is just ridiculous. I like things sweet, but that's a little much. ***Note: it will help immensly to use very ripe mushy bananas. Otherwise you'll wind up with chunks of bananas that will come across as a little sour next to the rest of the sweet cake. This is like a fabulous light banana bread with frosting, thanks for sharing!
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Porcupines

Reviewed: Jan. 24, 2011
Was having trouble getting them to bind, so I threw in some bread crumbs and an egg. Sauce was a litttle bland so I threw in half a cup or so of brown sugar and about a teaspoon of ground mustard.... PERFECT. Simmered on stove instead of baking. This will be a new staple.
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Grandpa Hubbard's Oatmeal

Reviewed: Jan. 13, 2011
This will be the only way I eat oatmeal from now on! Yum!
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19 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Dec. 18, 2010
They were okay. One of those things you might make if you want a project in the kitchen. Other than that, It's not worth the mess.
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Baked Pork Chops I

Reviewed: Dec. 13, 2010
These are fabulous. Usually chops and chicken are bathed in condensed soup because they get so dry. By breading these and searing them they stay so moist! I sprinkle each side with seasoned salt and garlic powder before breading. Then, I sear them in my cast iron skillet so I can just move the whole works straight into the oven. I also like the outside crisp, so I keep the gravy separate. I bake the chops for an hour and cover with gravy just before eating. These are fabulous!!!!!
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Ultimate Chocolate Chip Cookies

Reviewed: Nov. 23, 2010
Excellent. ****NOTES: do not over bake! Also a stick of criso is one cup. So 3/4 stick would be 3/4 cup out of a tub of crisco. The sticks are too expensive for me. Also, you must use butter flavored crisco, not regular. For an extra kick, add about 1/8 cup of molasses to the creamed mixture. FAB!
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26 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 22, 2010
I've used this recipe for years. I do find a whole stick to be a little bit much butter to put in the casserole, so I cut that back by half. I also used the baked potato function on the microwave to cook my potatoes and then mash as I would a mashed potato. I also find the evaporated milk to be a great change. I also don't think that 25 minutes is long enough in the oven. That's what my original recipe says too and I just find it is usually too short to get the middle set. My oven cooks fast usually, and this takes at least 50 minutes if not an hour. Just be aware of that the cooking time may be different and get it going with plenty of time, especially since it's easy to keep warm once it's done. Also fabulous reheated...as if you'll have leftovers!
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Donut Muffins

Reviewed: Nov. 17, 2010
*** MUST NOTE: these puff way up when baking. I mean like they triple in volume. I was thinking the cups looked too empty, but they PUFFED big time. To save a big mess, I just brush a decent amount of melted butter over the top of the muffins in the tins while still warm, it runs right down the sides. Then I sprinkle with the cinnamon sugar. Finally I just pick them up and dip the bottoms in the cinnamon sugar. Mine were done in like 13 minutes, so watch them closely. Thanks for a tasty recipe!
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7 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Oct. 21, 2010
Fabulous, just fabulous. I've also made these more healthy. I cut it down to 1 cup of sugar, substituted half of the oil with the same amount of applesauce, and replaced half the flour with whole wheat flour. They are still absolutely fabulous!
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English Muffins

Reviewed: Oct. 16, 2010
These are 3 star becausee the way the recipe is written it won't work out so well. 6 C of flour is too much. I stopped at 5, since it's typical to stop short and add just as much as it takes to make the dough the right consistency... it was still too much and the dough was tough. Unless your kitchen is really warm 1/2 hour is NOT going to be enough time to get your final rise in. I think the reason this recipe is so highly rated is because homemade bread that is fresh is amazing, even if imperfect. I'm certain that when the original poster makes these they are amazing, it's just one of those recipes that needs to be written REALLY well and it isn't... even to an experienced baker like myself.
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French Bread Rolls to Die For

Reviewed: Oct. 12, 2010
Great French roll recipe. Typically, french breads can be a little more involved; this is a great result from an easy recipe. I use my stand mixer to knead. I used almost exactly 4 cups of flour. The dough is sticky before it rises. Just grease the bowl well and it will be less sticky when it's finished. I always coat my hands in oil or butter flavored shortening before shaping the rolls themselves. French doughs are supposed to be tacky, not sticky. IF YOUR RESULT WAS HEAVY PLEASE NOTE: If you use so much flour that it isnt' tacky, your end result will suffer. I also agree that the temp/time combo is off, but every oven is different and you need to pay attention to your baking.**************** If you want more flavor you can try using the same recipe with preferment. This develops the natural flavor of the yeast. Try mixing up half of this recipe the day before and letting it ferment in the fridge over night. The day you plan to bake you make the other 1/2 of the batch. Allow the prefermented batch come to room temperature on the counter before mixing it with the new 1/2 batch you make the day of baking. Continue as directed.***Also worth noting after looking through the recipe photos, you must fold French dough over on itself when shaping or it will be flat and shapeless....If this recipe really goes wrong , I hate to say it, but it's you. Bread is really easy to screw up and you do have to have some basic skills and do things right. Thanks for a great recipe!
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28 users found this review helpful

Pennsylvania Coal Region Barbecue

Reviewed: Sep. 10, 2010
Loved it. No more canned sloppy joe sauce at our house!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 10, 2010
Normally I don't even like oatmeal raisin cookies but the whole family does. These are a new staple! I used whole wheat flour & added a couple of tablespoons of molasses. They are PERFECT! Not bland, not blah wonderful! Thanks!
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Honey Mustard Dressing II

Reviewed: Aug. 9, 2010
Fabulous, thanks!
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Restaurant-Style Hashbrown Casserole

Reviewed: Jul. 25, 2010
I'm going to give this 4 stars as because it has TOO MUCH BUTTER. We wound up with a pool of butter at the bottom. Next time I might just cut the soup with a little sour cream & leave the butter out all together. Either way it was super tasty!
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2 users found this review helpful

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