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

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No Fail Pie Crust I

Reviewed: Nov. 27, 2013
I LOVE this piecrust recipe! My mother was widely admired for her wonderful piecrust, but I have never been able to duplicate it successfully. When I found this recipe about eight years ago, I knew I had found a keeper! I just made three huge pumpkins pies for Thanksgiving with this by doubling the recipe ... Three very large, deep crusts plus a leftover large piece. I follow the recipe strictly but I don't chill it - I use it immediately. It rolls like a dream! I'll never try any other piecrust recipe!
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Leftover Ham -n- Potato Casserole

Reviewed: Nov. 2, 2013
Instead of using leftover ham, I purchased a 1 lb package of pre-diced ham. It worked great. I used boiled redskin potatoes and they were very moist and tender. This is yummy comfort food! But if you are afraid it will be too bland, add onion powder, garlic, or a sprinkle of dried mustard, cayenne pepper, or chipotle powder, or a few drops of hot pepper sauce.
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Cauliflower Casserole

Reviewed: Sep. 28, 2013
Making this recipe I experienced one of those moments when I knew it just wasn't going to work out, but I tried anyway based on the better ratings. I followed the directions exactly. There is simply not enough sauce, and the sauce that was there congealed and separated. I don't know how a sour cream sauce can work if it isn't made with a roux as a base, and in this case, it didn't. The flavor was minimal because of the absence of sauce, and the casserole was dry on top but wet at the base. This was a culinary failure. The flavor was okay. I'm going back to classic cauliflower au gratin. At least my grandson, 3, enjoyed it because there was cheese in it.
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Skiers' French Toast

Reviewed: May 15, 2013
I have been making Skier's French Toast for over 20 years for many happy and grateful people! My kids called this their very favorite breakfast food for as long as they were growing up! Now I am begged by my English students to please, please bring it for food days! It always turns out perfect and perfectly yummy! I do add cinnamon to taste, just personal preference. To the person who said it was like a soggy sponge that she couldn't eat: did you happen to consider that perhaps you did something wrong? Because I have made this dozens, and dozens, and dozens of times, and it is always wonderful.
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Candy Cane Fudge

Reviewed: Jan. 6, 2013
Warning: Candy cane / mint fans only! But if you love these, you will not be able to stop eating this rich, creamy fudge! It has a great deal of depth of flavor, not just the mint flavor - but some vanilla too! I adore this fudge. This year, I used red/green striped candy canes for a beautiful effect! The hardest part of this recipe by far is prepping the candy canes, but it's worth it! I used it for gifts (with three other types of fudge and other goodies) and heartily recommend!
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Cinnamon Honey Butter

Reviewed: Jan. 6, 2013
Made as stated, this recipe is very runny and horrifically sweet. I had to remove half of the bowl and then add one additional stick of softened butter to what remained. This made a very good butter. So, I think my advice would be to double the butter and cut in half all remaining ingredients. Not my favorite recipe - it took way too much tweaking.
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Homemade Pan Rolls from Gold Medal® Flour

Reviewed: Jan. 6, 2013
I took these for Thanksgiving dinner, where I surprisingly got really great reviews! These are small rolls but the flavor is excellent. I believe my yeast was not as active as it should have been - it proofed OK but they didn't rise as they should. However, I stuck with them and they did turn out. They were "cute," I would say. Besides the very good flavor, the guests liked them for their small size! They felt that at a large dinner it is best to have little rolls, not huge ones. So, I'll try them again, but with really fresh yeast.
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Pistachio Fudge

Reviewed: Jan. 6, 2013
Nice texture, but it didn't have the pistachio flavor that one would expect from pistachio pudding, for example. Consequently, this is a very nutty fudge and not for everyone. We liked it but didn't love it; I probably won't make it again.
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Eggnog Fudge

Reviewed: Jan. 6, 2013
I am an experienced fudge maker and gave this my best shot. It is delicious ( I followed the recipe's spice suggestions ) but the texture is a bit crumbly. I wonder if there is a way to combine this idea with a recipe using white chocolate as a base. If so, it could be a winner. I did add 1/2 C extra eggnog based on reviews. I wouldn't call it a disappointment, but maybe a work in progress.
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Maple Walnut Fudge

Reviewed: Jan. 6, 2013
Truly a blue-ribbon, prize-winning quality of recipe! I made this for Christmas gifts for co-workers and neighbors, and it got raves! I will make this for the cooking contest at our county fair this year! The texture is incredibly smooth even after two weeks! The maple flavor is fabulous! My family says this has gone to the top of the fudge list!
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Best Ever Slow Cooker Italian Beef Roast

Reviewed: Jan. 6, 2013
When I made this for a holiday-season birthday party, my family chowed down to a ridiculous extent - some people had three sandwiches! I guess this got their seal of approval! They raved, and all decided that this is our go-to sandwich from now on. It was very easy, and smelled amazing while cooking. I placed provolone and pepper jack cheese slices along with jalapenos and peperoncini to the side. Loved it, and will use the recipe forever!
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Sweet Restaurant Slaw

Reviewed: Jan. 6, 2013
I made this to accompany the wonderful "Slow Cooker Ham" recipe from this website for Christmas Day. We loved it! I made it the previous day and it was just perfect. The flavor is excellent! It is superior to deli slaw, tastes fresher and has a smoother dressing, less watery. I used prepackaged cole slaw mix and light mayonnaise; I also substituted celery seed for the poppyseed. I will make this recipe again and again!
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Garlic Potatoes Gratin

Reviewed: Jan. 6, 2013
I expected more than I got with these potatoes. My family thought they were good but a little odd with the Gouda rather than a sharp American cheese. Also, because I made them ahead of time, a few of the potatoes blackened where they were not coated with the sauce, so I believe I would combine the potatoes in a bowl with sauce then layer if making them ahead of time again. Altogether an OK potato recipe, but not as wonderful, creamy, or flavorful as we had all hoped.
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Slow Cooker Ham

Reviewed: Jan. 6, 2013
I was skeptical and would never have tried this ham if it weren't for the glowing reviews. My whole family was so glad I made this Christmas Day! It was the easiest ham I ever made, and was absolutely delicious! Because of the review warnings about a spiral drying out, I began basting it halfway through the 4-hour spiral cooking time. This worked very well in keeping the ham moist, and I think it added to the brown sugar flavor of the meat. A wonderful recipe - I have tried many - but this will be my go-to from now on! I plan to try it soon with an uncut ham for comparison, but I don't see how you can possibly go wrong. I followed the recipe exactly, by the way.
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Holiday Brie en Croute

Reviewed: Dec. 31, 2012
Disappointing recipe despite the glowing reviews. I have been making sweet baked Brie for at least 20 years for Christmas Eve. I followed this exactly. It was bland compared to my normal preparation. Also, allowing it to set for one hour before serving was a very bad thing. It took away from the crunchy flakiness of the puff pastry, which became somewhat tough, and the Brie was barely warm, let alone "flowy" like my family likes it.
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Marshmallow Buttercream Frosting

Reviewed: Aug. 23, 2012
I admit that I was skeptical about a buttercream that uses SO MUCH butter and SO LITTLE powdered sugar! However, the marshmallow creme stirs in like a dream and adds a fluffiness that I've never see in a buttercream! This frosting melts in your mouth and the almond flavor is delectable. I was looking for a delicious, light textured frosting for delicate, tiny sandwich cookies I'm making for a wedding. This is marvelous, and I will use it again and again!
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Apricot Balls

Reviewed: Jul. 26, 2012
Delicious. BUT! These are a sticky, gooey mess that's impossible to roll into balls if the recipe is followed. I wish I had read the reviews, but I printed the recipe years ago and was working from it. Entirely too much condensed milk! I had to double the coconut, and still had to refrigerate before making into very soft balls. I am disappointed in this recipe for these reasons, but the flavor is great. I added 1/4 tsp almond extract to enhance the apricot flavor. This is not enough liquid to make these as gooey as they are. Just add 1/2 the amount of condensed milk then add the rest only as needed.
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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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