kim*designer Recipe Reviews (Pg. 1) - Allrecipes.com (183035)

Pastry for Single-Crust Pie

Reviewed: Apr. 7, 2012

This was a little skimpy for a 9.5 inch pie plate and had to be rolled quite thin. It needed more than the 4T of cold water. I did follow directions to a T. I used it for a pre-baked shell. We haven't tried it yet, but it looks a little hard, not flaky. I won't use this recipe again.

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Italian Beef Hoagies

Reviewed: Jan. 6, 2008

The Italian salad dressing mix seasons this tender beef so perfectly that I couldn't even think of anything to add. I did leave out the pepper rings as we don't prefer them. These are always DELICIOUS and turn out PERFECTLY every time with no effort at all!

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Fresh Fruit Flan

Reviewed: Jan. 6, 2008

First, if you're going to make any kind of fruit "pizza," clear your schedule. Start to finish, including waiting for things to cool, this took 3.5 hours. We didn't like the crust at all. I was suspicious to see that it called for 2 C of butter + oil in proportion to only 2.25 C of flour. It was too "short" and had a rather bland flavor, NOT like a sugar cookie at all. Next time, I'll probably just make half of a sugar cookie recipe. Next came the cream cheese layer - it was good and had just the right depth on a 15" pizza stone's worth of crust. Next came the fruit, which looked GORGEOUS but took forever to prepare. Then the BEST part of the recipe - the glaze, which was delectable! I used a very small silicone basting brush to glaze the fruit and it worked much better than a pastry brush. All in all, I'll make it again, but with the above alteration to the crust.

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24 users found this review helpful

Colossal Caramel Apple Trifle

Reviewed: Dec. 12, 2007

I chose this for my twin sons' birthday party because I wanted to use ingredients that I had on hand. All we can say is, WOW! I scaled down the recipe somewhat (it does make 42 servings in its full version!) and I had on hand a cinnamon swirl cake, so I used that. The cinnamon swirl cake is definitely the cake to use! Its rich flavor enhanced the apples even further than the spices in the recipe do. We absolutely loved it, and now it will become a "must-have" dessert.

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21 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 10, 2007

I had such high expectations for this pie because of the glowing reviews. Now I feel like I wasted so much time; and I almost feel guilty giving it a bad review, but it just wasn't up to what the raves promised. The apples taste good - I added vanilla, cinnamon and nutmeg because I simply couldn't conceive of an apple pie without those. I followed the recipe to a "T", but it turned out very runny and rather bland. I used tart Ida Red apples which stayed nice and firm. But there's no excuse (or explanation) for the runny texture, which I find that others have also experienced! I'll stick to my basic homemade apple pie, which I learned from my mom - it's perfect every time.

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Roasted Garlic Cauliflower

Reviewed: Jan. 7, 2007

A good and different way to serve cauliflower. I used some of the Bistro mozzarella with basil and sundried tomato just because I had it on hand in addition to the Parmesan, and it was complimentary to the cauliflower. Be careful not to let the cauliflower get too soft, or the flavor will change too much and become too strong. This was better fresh than re-heated.

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Creamy Au Gratin Potatoes

Reviewed: Jan. 7, 2007

Despite some rave reviews, our family felt that these were just okay. I tripled the recipe and baked as instructed. They ended up needing 2.5 hours and STILL were a little watery, not creamy! They also didn't taste very cheesy - the potato flavor was predominant. We won't have these again, as they were definitely not worth the effort.

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Almond Bars

Reviewed: Dec. 30, 2006

I thought these would be much better than they are. I followed the recipe to a "T" but still didn't fall in love with them or their texture. They don't have enough almond flavor, and they dry out very quickly even when stored in a tight container. The second time I added 1 tsp almond and 1/2 tsp vanilla, 1 c slivered almonds, and 1/2 C finely chopped candied cherries in an attempt to jazz them up but they weren't any better. These are better on the second or third day, as the flavors seems to develop. But after that, they will be too dry. Just didn't live up to my expectations.

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13 users found this review helpful

Boniet

Reviewed: Oct. 25, 2006

I am stunned and thrilled, because I honestly thought I'd never find this recipe. I thought my grandma made it up! This pungent spread is one of my all-time favorite foods. Grandma was an Italian lady who always grew an abundance of parsley, so in the summer we had an abundance of boniet! I didn't even know how to spell it until today. TRY IT! Grandma's recipe had only four ingredients: parsley, anchovies, garlic, and EVOO. I'd give anything to have her make more for me! One can become addicted to this stuff. In the dead of winter I crave it because it means summer to me!

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Hash Brown Casserole I

Reviewed: Oct. 6, 2006

For several years, I've been taking THIS version of the popular recipe to every event. Everyone always raves about these and says they're the best they've ever had. They're creamier and more flavorful because of the additional can of soup. Don't be afraid of the hot sauce - it doesn't make the potatoes spicy, it just punches up the flavor. If you are hesitant, just use less. There are a lot of hash brown casserole recipes out there, but THIS is the one to use!!!

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54 users found this review helpful

Spicy Sausage Casserole

Reviewed: Jan. 1, 2006

Despite the rave reviews, my family did NOT like this casserole. It promised more than it delivered. The peas and corn were unnecessary and added nothing; the flavors were obscured by the red pepper flakes. I won't make this again.

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10 users found this review helpful

Bone-In Ham Cooked in Beer

Reviewed: Jan. 1, 2006

This moist and tender ham could not be easier! I used a large, turkey-size oven bag, two bottles of Yuengling, and almost a full can of pineapple slices. Everyone remarked that they'd never eaten such a moist ham. After slicing it, I combined about 1/2 C each of honey, butter, and orange juice and added about 1 tsp. cinnamon, brought to a boil, and poured over the sliced ham. I reheated gently, and it did ont dry out at all. Delicious! I will use this method again!

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71 users found this review helpful

No Fail Pie Crust III

Reviewed: Nov. 5, 2005

I've been using this recipe for a few years now. As a bona fide pie crust KLUTZ, I can say that this has revolutionized my pie crust! Simple, never fails, the proportions are perfect! Delicious, light, and very attractive in color and texture!

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2 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: May 12, 2004

Simply not as good as we expected it to be. The sugar actually caramelized and gave the drippings a burned flavor. The roast was not as moist as we liked.

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1 user found this review helpful

Creamed Eggs

Reviewed: Apr. 9, 2004

To my children, these are the ultimate comfort food. My college-age girls crave this when they've been stressed out by midterms or finals. They want it when they're sick. They love it with cheddar cheese added to the sauce, served over buttered wheat toast. A family tradition and a wonderful recipe!

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3 users found this review helpful

Rosemary Braised Lamb Shanks

Reviewed: Dec. 10, 2003

These had a good flavor which was even better the next day. But the quantity of sauce was enormous, and I'd either halve the sauce or double the lamb. The carrots gave it a sweet, mellow flavor, but were ignored by all the men in our family.

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4 users found this review helpful

Cake Mix Yeast Rolls

Reviewed: Nov. 10, 2003

Tried these twice and they failed miserably both times although I am a very experienced baker. They didn't rise and were much too sweet. (Looking back at this and more recent reviews, I realize that I mistakenly used a LARGE box of cake mix. Thank you to another reviewer for pointing that out! The original submitter needed to be more explicit in specifying that a substandard size of mix was being used. I'll bet lots of us were fooled by not reading carefully. Sorry!

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13 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Sep. 17, 2003

A darker appearance and more complex flavor than the pnb fudge we usually make. Use a Kitchen Aid mixer for best results! The top gets just a little dry if not covered immediately. There was just a bit of graininess, so next time, I will cook it longer. The jury (the family, of course) is still out on this one. Don't know if it will replace our prize-winning recipe, but it's worth your time. The brown sugar gives it a caramel overtone.

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3 users found this review helpful

Grilled Spicy Lamb Burgers

Reviewed: Sep. 5, 2003

We love our food highly seasoned, and these were wonderful for our first meal from the 4-H market lamb that we had just picked up from the butcher! These will become a must-have in our home! Served with tzatziki sauce, they were stupendous!

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26 users found this review helpful

Beef Florentine

Reviewed: Aug. 5, 2003

Sounded better than it was. Very bland; sorry, we simply like our foods highly flavored. Not a keeper for our family. I would suggest spaghetti sauce as one improvement; it needs several. Also, it was rather dry and needs more sauce.

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1 user found this review helpful