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Oatmeal Whole Wheat Quick Bread

Reviewed: Aug. 8, 2006
Very tasty. I have made this bread several times now and it always turns out well. It is a good recipe for add-ins. For example. try throwing in a handful of shredded American cheese for a cheesy bread. Also, when you make this bread, do be sure to measure in the oil before adding the honey. This way, you have an oiled spoon to measure the honey with, and the honey just slides out nicely instead of sticking to the spoon.
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280 users found this review helpful
Photo by KB

Plum Blueberry Upside Down Cake

Reviewed: Jul. 21, 2006
Like many others, this was my first attempt at au upside down cake, and I have to say the recipe is very straightforward and easy to follow. Unfortunately, my pan was not up to the task. I had bought a new 9 1/2 inch Wilton springform pan for the occasion and failed to test it before using it. When I melted the butter/brown sugar (which I doubled after reading earlier comments) in the pan, the butter leaked out of the bottom of the pan and all over the foil I keep on the bottom of the oven. I have since read you should test spring pans to make sure they hold water before use, and this one definately didn't, so I will be exchanging it. Despite this rocky start, however, the cake turned out quite well. Not as pretty as the recipe pic, probably because of the topping fiasco, but very tasty. I did increase the flour by about two tablespoons so I could throw a handful of chopped plums and a handful of blueberries into the batter and that worked very well. I also added 1/3 cup of walnut pieces to the batter for a little more texture. I took a couple of pics before and after baking and will see if I can post them. In any event, this is definately a recipe worth trying and I will be making it again.
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74 users found this review helpful

Plum Pie

Reviewed: Aug. 8, 2006
This recipe worked very well for me despite the fact that I was missing a couple of ingredients. I had to omit the nutmeg and I used 1/2 tsp bottled lemon juice instead of the zest wherever it was called for. Also, I went with the walnuts instead of hazlenuts, again only because that was what I had on hand. Instead of using a pie pan, I used eight 1 cup baking dishes, so I ended up with eight deep dish tarts, each one equal to 1/8 of a pie. The recipe filled them perfectly. To make things easier, I just dropped the crust mix into the cups and pressed it to the bottom and sides with my fingers instead of rolling it out. There is a bit of rise in this crust, so it bakes out just as evenly as if it had been rolled. And, the streusal topping meets the crust to cover any uneven edges. I would bet you could do the same thing with a pie pan as well and save yourself the mess of rolling out. If you do tarts, put them in the middle of the oven and start checking after about 20 minutes. Mine took about 24 to bake. I was quite dubous about all the vanilla in this recipe, as it seemed an odd flavor to pair with plums, but it was very tasty. I think it is important to use plums which are sweetly ripe but not mushy. The pie really does taste a lot like cherry and plums are so much cheaper to get at this time of year. I am making it again today, and trying Splenda instead of sugar.
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31 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: Aug. 23, 2009
I know it may seem a bit unfair to review a recipe after making changes to it, but I think this recipe is very forgiving in that regard. So, I omitted the sausage and oil, and substituted chicken broth for the water. At the end, in place of the sugar, I poured some apple juice and because we had no parsley or dill, I threw in a bit of cider vinegar to give it a tang. With all of that, we thought it was a very good soup. We ate it cold with sour cream the first day and hot later. It may not be authentic the way I made it, but my husband (who is a dedicated beet hater) gave it a 9 and said he would definately eat it again. Oh, I also quartered and boiled the beets, carrots and potatoes in the broth and just mashed them with a potato masher instead of shredding beforehand, only because it was too much trouble to pull out the food processor. Thanks for the wonderful recipe!
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12 users found this review helpful

Oven-Roasted Vegetables

Reviewed: Aug. 23, 2009
This recipe can be used with any roasting vegetables. My version today used peeled eggplant, squash, mushrooms and onions, which turned out quite good. In place of pepper, I stirred in some generous shakes of smoked paprika which gave the veggies a lovely color and restaurant flavor. (If you haven't tried smoked paprika, you should really get some. It isn't spicy, but more smokey and savory and great with vegetables or chicken.) The cooking time turned out to be a bit long for our tastes, but I suspect this has to do with individual ovens. I would say watch your veggies a bit more closely and take them out five or 10 minutes sooner. They can always go back in if they are not done enough. Good recipe!
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8 users found this review helpful

Cucumber Sandwich

Reviewed: Jul. 20, 2006
I was looking for an easy veggie sandwich and this totally fills the bill! We loved it and the found it very filling. We did add a slice of provolone cheese and my husband (who skipped the peppers) wants to try swiss next time. Also, we subbed bottled Italian dressing for the oil/vinegar. Bottled ranch also worked well, so I am sure your favorite dressing would do. Everythine else was the same. I do think next time (which will probably be tomorrow) I will use a pita bread instead of the wheat (which we did toast). You need a hearty bread to stand up to the moist ingredients. This is definately going to be a regular with us.
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6 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Mar. 14, 2008
I haven't yet tried this recipe as a bundt cake, but I did use it to make 96 mini-cupcakes which I frosted with chocolate buttercream. Went down a treat at my garden club. I added a bit more extract (I am always upping the extract) and I did double the almond meal because I had bought a lot on sale that I needed to use up. I would say the double almonds made the texture a bit gritty - more like a shortcake than a regular cake, but the taste was excellent. We also ate some of the unfrosted cupcakes in a bowl with "canned in juice" peach slices and heavy cream and that was absolute heaven. I think next time, I will make this recipe specifically to use as a shortcake. The almond flavor is just right with peaches and cream and strawberry season is just around the corner.
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5 users found this review helpful

Oatmeal Sourdough Rolls

Reviewed: Nov. 17, 2008
I've made this recipe twice so far, just mixing the ingredients by hand as I do not have a bread machine. Once I made it with the molasses and once I substituted brown sugar. Both turned out well, though I think I liked the brown sugar version better. It was a bit sweeter and tasted more like a parker house roll to me. I used slow-cooking oats both times. Once I just stirred them directly into the mix and once I followed another reviewer's suggestion to soak them first. Soaking made for a less chewy product, which I think I preferred, though next time I am out, I think I will just get some instant oats to keep on hand. I will definately keep making this recipe as it is an easy way to use the extra sourdough starter whenever I feed it (just can't bring myself to throw a cup of starter away). Very worthwhile recipe.
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4 users found this review helpful

Quiche Lorraine I

Reviewed: Jan. 2, 2010
A nice basic quiche recipe which would no doubt work well as written, but like others, I followed suggestions to use four eggs and a cup of half and half instead of the milk. Also, I chopped and fried up turkey smoked sausage in lieu of bacon and also added in a three or four good shakes of italian herb seasoning. I would say next time I will go with 2 cups of swiss cheese as well. I went with the frozen pie crust and prebaked it by package instructions, taking care to cover the edge with tin foil before baking and while baking the quiche itself. I went with 350 for the baking, but I will say that ovens vary, so I like to start checking the pie at least 10 minutes before it is supposed to finish and go by appearance. Really, this is one of those recipes that can be changed in many little ways and still work out well, but do consider adding the herb seasoning if you have some. They go very well with eggs.
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3 users found this review helpful

Napoleon Cremes

Reviewed: Nov. 19, 2007
I remembered making these with my mom when I was younger, so I was very happy to see this recipe here. Thank you so much for posting it! I think these are a fabulous and addictive candy which really adds to a mixed tray. I made them last year and am going to make them again this week. I do seem to remember needing to make a bit more of the chocolate topping than the recipe called for, but will update when I remake them. Also, these are quite hard to cut when chilled, so I keep warming the knife with water then drying it before each cut. Give this one a try if you haven't already.
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3 users found this review helpful

Real Hummus

Reviewed: Mar. 13, 2013
Since I had never made hummus before, I was looking for a basic recipe that would just tell me how it is done, and this one worked nicely. I didn't have any garlic in the house and I am not a fan of pepper so I omitted both of those. I also used avocado oil and a mix of salt and sugar (instead of just salt) that I had leftover from another recipe. Turns out it was still terrific.
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1 user found this review helpful

Broccoli Chicken Delight

Reviewed: Jan. 8, 2010
This is what I think of when I hear the name Chicken Divan. It is a nice, tolorant recipe you can tinker with. Like some of the other reviewers, I double the curry. I also add in an extra tsp or so of lemon juice. I have read that older adults like more seasoning in their food because their taste buds are more worn out, and now that the hubby and I are over 40, I notice this to be true for us. So maybe kids would find the extra dose a bit strong? Also, I used Panko bread crumbs because I had no crackers, and that seemed to work well in a pinch. This is a good dish to serve with or over coconut rice, another recipe you can find on this site. Both are good for potlucks.
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