Kris Recipe Reviews (Pg. 1) - Allrecipes.com (1861812)

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jan. 5, 2014
I thought these were OK. My husband and son each took just one bite.
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0 users found this review helpful

Marshmallow and Lime Gelatin Salad

Reviewed: Mar. 18, 2013
Loved this recipe. Tripled it & took to a big potluck. I did change the way I put the salad together. After reading all the comments about people not having this jello salad set up properly, I decided to add the jello to the hot soda & melted marshmellow mixture. (Jello needs a hot liquid to properly disolve.) Then I creamed together the room temp cream cheese & mayo with my hand mixer before stirring it into the mostly cooled soda, marshmellow and fully disolved lime jello mixture. Lastly I folded in all the other ingredients until well blended (I substited shredded cocconut for the chopped pecans since I was taking to a putluck & some are allergic to nuts). It set up beautifully and I had wonderful comments and even a few requests for the recipe.
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9 users found this review helpful

Tomatillo Soup

Reviewed: Nov. 26, 2012
this was pretty good. I did add 3 cans of white beans & only pureed a small amount of the soup.
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1 user found this review helpful

Dumpling Soup

Reviewed: Oct. 9, 2012
Oh ya... the family loved this one. It's a keeper. Didn't change a thing.
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5 users found this review helpful

Cream Cheese Squares

Reviewed: Feb. 1, 2012
I just love this recipe. I have made several times. I do add an egg to the cream cheese mixture. Sometimes I also add 1/2 tsp of rum extract to the cream cheese. I always add Apricot preserves (about 1 1/2 cups). Stir the preserves really well in a small bowl to make it easier to spread on top of the cream cheese mixture. I use just 1/4 cup (or even less) of butter for the top.
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4 users found this review helpful

Lemon Chiffon Pudding

Reviewed: Jan. 11, 2012
SHUT THE FRONT DOOR!! This is amazing. I baked in 5 individual custard cups sprayed with Pam. Sprinkled with course sugar. I then placed the filled cups in a water bath & baked for 28 or 30 minutes. Used Way more lemon than the recipe called for & also added some lemon zest. It is hard to belived that something that only took 10 minutes to get ready to go into the oven could be so awesome. It is like eating lemon pie. I will make this again & again. Am going to try with limes next time.
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20 users found this review helpful

Honey Bun Cake I

Reviewed: Sep. 5, 2011
Made this as a bundt cake. Put all the crumb mixture in the middle of the cake carefully spooning it on so that none of the mixture touched the edge of the pan. Baked for the same length of time as the original recipe. Followed another readers suggestion and poked holes in the cake while still in the pan & as soon as it came out of the oven. Spooned on abt 1/3 of the glaze & used the back of the spoon to work the glaze down into the wholes. Waited abt 15 min to invert the cake onto a plate & then spooned the rest of the glaze over the cake. Also, I put abt 1/4 tsp of malple extract flavoring in the glaze. This cake was very moist & was gobbled up at work.
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2 users found this review helpful

Lentil Soup

Reviewed: Jan. 24, 2011
Made this a few nights ago & it was FANTASTIC!! Followed the recipe in all aspects except I used probably double the amount of lentils. But this is just because I like a really thick lentil soup (just the way our German neighbor used to make it). I also added some turkey keilbasa sausage cut up real small wihich I cooked with the vegetables. This is a wonderful soup.
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29 users found this review helpful

Maple Baked Pork Loin Roast

Reviewed: Jan. 24, 2011
Made this for dinner last night. It was quite good. Tender and moist. Followed the recipe exactly. Took another reviewers suggestion and put the sauce in a pan to thicken before serving. It really does make a lot of suace. Could probably cut back on the sauce ingredients next time.
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39 users found this review helpful

Ramsey Pumpkin Bread

Reviewed: Oct. 2, 2010
thank you for the equivelant to use if substituting pumpkin pie spice. I love this blend and often use it for ginger cookies and several other things. I wanted to use it for this recipe today but just was not sure of the amount. I appreciate you for posting this tip.
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1 user found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Mar. 24, 2010
We really liked this. I did follow other reviewers advise and added 1/2 cup each of diced onion, celery & carrot. I sauted the vegies in just a bit of olive oil in the stock pot before adding the chicken stock etc. Basically followed the recipe from there. I did substitute white pepper for the black pepper. That is just a preference of mine when making cream soups. Also I did use milk instead of 1/2 & 1/2.
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1 user found this review helpful

Tuscan Soup

Reviewed: Mar. 24, 2010
Followed recipe as written. Was very good.
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0 users found this review helpful

Bob's Mexican Stuffed Chicken

Reviewed: Oct. 9, 2009
Made this for dinner last night & it was wonderful. I used plain bread crumbs because that is what I had. You can really alter the stuffing to your taste. I used finely diced green pepper, red pepper & sweet onion. Also added chopped fresh celantro & a mexican blend of packaged grated cheese. I heaped on the pepper and onion mixture & skipped the salsa. It really had enough mexican flare with the fahita seasoning & chili powder. At the end, I sprinkled more celantro on top of the chicken, then the rest of the grated cheese before putting back in oven for last few minutes. This was really wonderful. I served salsa on the side for those who might want it. I did not put salsa on mine and thought it was very very good. Served with Spanish rice.
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2 users found this review helpful

Pumpkin Bread IV

Reviewed: Oct. 8, 2009
Excellent moist bread, especially when made a day ahead and refridgerated. Took to church coffee hour and was asked by quite a few people for the recipe. Did have to bake a little longer than the recommended time. Will definately make again.
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0 users found this review helpful

Banana Banana Bread

Reviewed: Sep. 28, 2009
This is the banana bread recipe that I keep coming back to. Wonderful banana flavor. I always add 1 tsp each of cinnamon & vanilla. I like to sift the flour because I find it mixes with the wet ingredients better that way. As with all quick breads, you want to only stir the wet & dry ingrdients until they are incorporated. Don't stir too hard, or too long. You will get tough bread with tunnels in it.
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1 user found this review helpful

Boston Baked Beans

Reviewed: Aug. 6, 2009
I have made these beans a number of times. They are fabulous! You won't find a better, made from scratch, baked bean recipe so search no further.
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9 users found this review helpful

Beth's Orange Cookies

Reviewed: Mar. 12, 2009
Made these for church. Everybody loved them. They are a very cake like cookie. I agree with another reviewer who said you cannot add to much grated orange rind to the dough. I did have to double to frosting recipe as it was not enough to frost the massive amount of cookies this recipe makes.
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Mar. 12, 2009
These Cookies are wonderful. Don't change anything.
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0 users found this review helpful

Caramel Bars

Reviewed: Oct. 29, 2008
These are really good and very rich. They really are like eating candy. Read the reviews and then doubled everything except the caramels (I used 50 caramels), baked in a 9 x 13 pan. Also, I used pecans instead of walnuts because that is what I had on-hand. Took to church function. People begged me for the recipe.
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 29, 2008
OMG... this is the absolute best cheese cake. Don't change a thing. Follow the recipe and you won't be disappointed. Serve topped with fresh berries... wonderful!
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0 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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