kate Recipe Reviews (Pg. 1) - Allrecipes.com (18722056)

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Best Strawberry Daiquiri

Reviewed: May 15, 2007
I find that a strawberry daiquiri will always turn out better using fresh strawberries and superfine sugar. Using superfine sugar will disolve instantly. If you have a good blender, blend granulated sugar (alone in the blender) for a good 20-30 seconds and you'll get your own superfine sugar. The rum quantity was great. I would leave out the carbonated beverage, though, because it takes away from the strawberry flavour.
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447 users found this review helpful

Baby Spinach Omelet

Reviewed: Mar. 20, 2008
What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.
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240 users found this review helpful

Whole Wheat Zucchini Bread

Reviewed: May 7, 2009
I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry, but to me, it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which doesn't even come close to regular whole wheat flour in texture, it is much smoother and softer) and 1 cup soymilk in addition, because anything whole wheat needs more moisture. I omitted all white flour. Because whole wheat flour is more dense than white, it is preferable to use less when substituting completely. I used only 3 eggs, and might even use 2 next time. 6 are really unnecessary. I also used raw sugar instead of brown in the same amount, only adding 1 tablespoon molasses to mimic the brown sugar flavour and moisture. Raw sugar is much healthier for you. I made 21 muffins out of these. Nice, big plump ones. They are succulent. The kind you would pay for. Just make sure you use pastry flour, because regular flour will make them rock hard if you want them 100% whole wheat.
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178 users found this review helpful

Oil Pie Crust

Reviewed: Apr. 28, 2007
I was surprised to find there are no whole wheat pie crust recipes on this site, so I used this recipe as a basis for my own creation: I used 2 1/4 cups whole wheat flour, added a tsp of fine herbs and a tsp garlic powder, used olive oil instead and soy milk. Also added parsley. Baked at 350 F to make quiche. Very good! The only thing I would have done differently is cover the edges of the crust with foil so they wouldn't be as hard... the rest of the crust was nice and tender.
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150 users found this review helpful

B Muffins

Reviewed: Apr. 4, 2007
I don't normally review recipes that I make even if they're really good, but this one I had to. I traded in oil for 3/4 cup unsweetened applesauce, the brown sugar for Splenda for Baking, and added a banana because the ones I had were pretty small. Usually when I do this, my muffins come out hard and not as moist as the real recipes, but this one came out just AWESOME! I also added 3/4 tsp salt, 1 tblsp cinnamon and a small dash of cloves for more flavour. I will definitely be making this one of my staple recipes. Never have I made a muffin that tasted so delicious (and I make some at least once a week) and had only healthy ingredients. I'm so glad you decided to share your recipe! Thank you!
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50 users found this review helpful

Perfect Sushi Rice

Reviewed: Apr. 26, 2008
It really is perfect, and I wouldn't change a thing. I read that one reviewer omitted the oil. I might do that next time, just to cut the fat. The only tip I have is to handle the rice with wet hands, which silly me only found out about halfway through handling.
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12 users found this review helpful

Berry Shooters

Reviewed: May 30, 2007
They were great! But wait until the gelatin-boiling water mixture cools down. Heat evaporates alcohol.
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11 users found this review helpful

Carrot Ginger Creme

Reviewed: Oct. 27, 2008
Amazing carrot soup, just what I was looking for. It doesn't get much easier than this. I used 3 cups of milk instead of 2 cups half-and-half and it still gave me a very consistent soup. I used butter instead of oil, though I don't know that that made much of a difference. Just missing a little seasoning of some sort. I used fresh grated ginger and added oregano and a little parsley. I will use this recipe again and again when I don't know what to do with leftover carrots. Thank you!
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7 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Dec. 21, 2007
Ridiculously scrumptious cookies! Very simple recipe that I followed to the T. I made them into balls of about a tablespoon each and dropped them onto a parchment-paper-lined pan instead of flattening them with a fork, which can be time consuming. I used margarine instead of butter with great results. I got about 55 small cookies. I also baked them at 350 degrees, because I bake all my cookies at that temperature. There is less chance of them burning. I left them in the oven approximately 8 minutes then let them cool on the pan so they could set. Great, chewy recipe that I will most definitely make again.
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7 users found this review helpful

Lite Carrot Cake

Reviewed: Nov. 4, 2009
I made half a recipe, using whole wheat pastry flour and adding 1 Tablespoon of honey, to avoid dryness. These turned out sooo satisfying! I used 3/4 cup cane sugar instead of white and brown sugars. I made them muffin style, and it was just what I was looking for. They're awesome.
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6 users found this review helpful

Oatmeal with Apples

Reviewed: Oct. 13, 2009
This is sooo good, and so much more refreshing than plain oatmeal! I make sure to use all natural apple juice (to avoid any unnaturally added sugars), and I used 2 apples, omitting the raisins. I think I will also add walnuts next time, as another reviewer suggested. Delish!
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5 users found this review helpful

Caramelized Baked Chicken

Reviewed: Aug. 28, 2009
Simple 6 ingredient recipe that yields superb wings, but the only thing that should be modified is the baking instructions. I baked them that way and the sauce dripped off leaving only a transparent film on the wings, which wasn't very tasty. I made it again because I love the taste of the sauce, only this time using a technique I use for baby back ribs. Let them marinate in the slow cookers 5-6 hours on low, pouring sauce over them every once in a while. Then switch them to your broiler on an aluminum-foil-covered cookie sheet, and watch them closely, to bake them just enough so they're nice and crisp instead of slimey. This takes me 5 to 10 minutes. The flavour is so much more intense thanks to the slow cooker!
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5 users found this review helpful

Mocha Buttercream Chocolate Espresso Cake

Reviewed: Nov. 30, 2008
Got such a beautiful cake out of this recipe. It came out very moist, and the glaze, I believe, helps when spreading the frosting on the cake, making it less crumbly. A nice change from basic chocolate cake. I made the frosting as directed, using exactly 240 grams of confectioners' sugar, and the consistency was perfectly spreadable without being too soft. I substituted the buttermilk for 1 tablespoon vinegar added to 1 cup milk. It always works in cakes when I don't have any real buttermilk on hand. Next time, I might try flavouring with Kahlua in the cake instead of coffee granules.
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5 users found this review helpful

Smooth and Cheesy Omelet

Reviewed: Apr. 2, 2008
This is the perfect healthy omelet! I modified it to my taste: using only egg whites (8 egg whites), added finely chopped chives to the saute, and minimized the oil to 1 tsp instead of 1 tablespoon, because you really don't need that much oil to saute. The cottage cheese is what makes it different and satisfying. I used 1% fat cottage cheese, using 1/3 cup instead of 1/4 cup. I served this with a side of freshly chopped tomatoes. Delish!
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5 users found this review helpful

Mushroom Meatloaf

Reviewed: Dec. 21, 2007
Great idea! I only used about 6 or 8 small sliced mushrooms and it was enough. The sauteed onions really give it a good taste. I reduced the meat to 1 lb and 1/2, which turned out to fit just right in my pan. I spread brown sugar and ketchup on top, because to me, that is what completes a good meatloaf. Overall good recipe! Thank you!
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5 users found this review helpful

Tofu Lasagna

Reviewed: Apr. 28, 2007
Loved it! I made a mistake while halving the recipe and still added a cup of cheese to the mixture instead of 1/2 cup, but it was still amazing... maybe even better. Friends loved it. If you don't have any spaghetti sauce on hand, use canned tomato sauce. Next time I might add vegetables, though. But yes, I will be making it again and replacing it with any other lasagna recipe I was holding on to. Thanks for sharing!
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5 users found this review helpful

Sweet Dinner Rolls

Reviewed: Apr. 29, 2014
I have found my go-to recipe. These are the softest rolls ever! Better than store-bought. I do not have a bread machine. I kneaded the dough 10 minutes in a stand mixer, let it rise 1 hour, punched the dough down, and formed 25 balls. The key to getting the fluffiest, softest rolls, though, is to let the little balls of dough rise until triple in volume, which took me about 1 and a half hours. I omitted the extra 1/4 cup of butter, there's no need for that extra fat. I baked half in muffin tins and half in a large baking dish. I prefer the ones in the baking dish. The ones from the muffin tins browned too much of the crust. Thank you so much for this! So cheap to make and so simple.
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4 users found this review helpful

Chocolate Ganache

Reviewed: Dec. 9, 2009
I don't know how you could give this anything other than 5 stars. It couldn't be more simple, and it is a classic. It takes well to alterations. I use dark chocolate chips for these, since no one sees the difference, and I don't need to chop anything. A 250g bag is a third of an ounce short of 9 oz and does a great job. To make sure I don't end up with any bits of unmelted chocolate, I strain it twice. It's definitely worth the time. Oh, and did I mention that when you whip it, it's like chocolate mousse frosting? Heaven!
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4 users found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: May 11, 2009
I made this for my mother, who is the ultimate lemon fan. She loved it, but I must admit, it is not a cake for everyone to enjoy. You must really be into lemon to like it because it is very tangy. For a more universally-acceptable flavour, I would tame it down by omitting all lemon in the icing, or I would just use a vanilla buttercream recipe. I didn't really care for the cake recipe, it was average. The texture was a bit crumby, not velvety as I like my cake. Cake flour might deliver a softer texture. I was surprised to find there is no lemon in the cake batter. I might add some zest in next time, which would add lemon flavour without being overpowering, as it is in the frosting. The lemon curd was excellent, though, and very easy to make. I speed-cooled it by putting it right into the freezer for 30 minutes, then spread it on the cake. Three hours is unnecessary if you cook the curd right, it'll thicken up right away and won't get much thicker as it cools. Bottom line is, use this recipe as a basis for your own creativity, because following by the T might not give you what you want.
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4 users found this review helpful

Kentucky Butter Cake

Reviewed: Jun. 12, 2008
Just what I was looking for. These bake up quickly in cupcake molds. They had a perfect round top. I made 24 and left no batter out. The cake is super moist and has just the right amount of sweetness to it.
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4 users found this review helpful

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