For King and Prince Recipe Reviews (Pg. 1) - (18900534)

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For King and Prince




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Greek Pasta Salad

Reviewed: Jun. 5, 2009
My mom gave me an extremely similar recipe that is one of our favorites! The only difference is that it adds chopped pepperoni -- YUM! My version doesn't call for cucumbers but I'm going to try putting them in next time, because it sounds delicious! This is to die for with the pepperoni in it!
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23 users found this review helpful

Grandma's Iron Skillet Apple Pie

Reviewed: Apr. 30, 2010
Awesome pie! I took it to a construction day out at my cousin's place and the guys just gobbled it up! I cut the sugar back (3/4 c. brown sugar on the bottom, and a scant 1/2 c. for the filling). I also tossed my filling together rather than just sprinkling the sugar on top. In the filling I added 2 T. flour and a sprinkle of nutmeg. I was unable to serve this right away since I was taking out to the guys, so my pan was one sticky caked-on rock-hard mess! To clean the cast iron, fill 3/4 with water, add a couple of squirts of DISHWASHER soap (not dish soap), and boil on the stove for 10-20 min. Turn off and let sit overnight. The gunk will slide right off the pan in the morning.
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21 users found this review helpful

Refreshing Limeade

Reviewed: May 20, 2010
Very light and refreshing! I used 1/2 c. bottled lime juice (no fresh limes), and followed everything else exactly. Next time I might ramp up the lime juice or cut back the sugar/splenda -- I like mine tart! :)
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19 users found this review helpful

Chocolate Gingerbread Men

Reviewed: Nov. 22, 2011
Delicious! The dough is a bit hard to work with - not sticky to the touch, but sticky enough to stick BAD to the rolling pin (I have a marble pin) and tear up your best efforts at rolling 1/8 in. thick dough. It's easy enough to dust the counter with plenty of flour, but I had to dust my dough a LOT on the top to keep it from sticking to the pin, and this left unsightly white flour all over the tops, which I wanted to decorate all cute like the picture. Second batch, I used unsweetened cocoa to dust the top. Better, but still not ideal. Honestly, I think a rolling pin cover is the only way to go, or covering the dough with a clean linen towel (a regular kitchen towel will leave towel impressions on your dough). If you have the stick-to-it-iveness (no pun intended) to deal with the rolling woes, the flavor of these cookies is wonderful - all gingerbread-y with a hint of dark chocolate. Followed the recipe exactly except used 4 oz. Ghirardelli 60% chips (couldn't find the bar) and used Nestle unsweetened cocoa as that was what I already had on hand. Wonderful Christmas cookie. Edit: I made a white choc frosting from 4 oz melted white chocolate, 1/2 c. softened butter, 2 1/2 c. powdered sugar, 1 t. vanilla, and milk - 1 t. at a time till desired consistency. Whipped together with an electric mixer and it made fluffy delicious frosting which really went well with these cookies (it's soft frosting though, so don't stack the cookies too deep unless you want cookie sandwiches!)
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18 users found this review helpful

Pull-Apart Easter Blossom Bread

Reviewed: Apr. 23, 2011
We loved this bread, it had wonderful flavor. However, I took the advice of SHORECOOK and made the cheese filling from this site. I have NO idea how she got the cream cheese not to ooze everywhere while twisting the strips. My first "blossom" I did as she did - spread the filling before cutting the strips. This resulting in ooey gooey mess all over my counter, hands, the pan, everywhere, and not much filling in the rosettes. My second blossom I formed first and the added a big dollop of cheese filling in the wells before baking. While this worked way better, this shape does not lend itself to holding much filling at all, and a lot of it oozed out onto the pan. None of this was the fault of the recipe, though, so can't rightly take any stars off. Either way, we loved the taste, but I would probably not repeat the shape next time, as we like more than a teaspoon of filling per serving. Also, one last note - the instructions say to roll to a 12-in circle, mine were MUCH bigger than this. If I did repeat this shape, I would make 3 smaller blossoms, not 2 huge ones. All in all, I WILL make this bread again, just tinker it to suit our tastes.
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15 users found this review helpful

Giant Chocolate Chip Cookie

Reviewed: Jul. 12, 2011
This was good although a little dry around the edges with the long cooking time - and I undercooked it. But my oven runs hot so that could have been the whole problem. Also, all this is is the Toll House chocolate chip cookies recipe, just made into one big cookie instead of lots of little ones.
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11 users found this review helpful

Quick Gnocchi

Reviewed: Jun. 16, 2009
For quick gnocchi, this was absolutely incredible! My husband and I discovered gnocchi shortly after we married at a little Italian hole-in-the-wall not far from where he was stationed. We both LOVED it and have ordered it nearly every time we eat Italian! This was my first attempt at making it homemade. I agree with some others that it isn't quite as tender as in the restaurant, but I think I may have over-kneaded my dough too. It's a bit of a mess to make but I had a happy hubby, so I'll come back to this one again and again! Tip: after rolling out my "ropes," I snipped off gnocchi-size bits with my kitchen shears -- MUCH easier than a knife. Also, lay your gnocchi separately on a floured tray or cutting board before you boil -- I heaped mine in a bowl and they stuck TERRIBLY! I had to re-roll and re-cut them. Thanks for a great dinner!
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10 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 14, 2011
This was very very good cornbread. My husband and kids loved it! However, I am born and bred from a long line of southern hillbillies, and this is NOT southern cornbread. Much sweeter, and more like a dessert. To me, this cornbread is good if you want it with jelly, honey, or sorghum, etc., but if you want a good beans n' chili cornbread, go for a southern version with more cornmeal and less sugar. Anyways, this was a huge hit with the family, so I will definitely make it again! :)
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8 users found this review helpful

Zucchini Bread with Cinnamon Sugar Topping

Reviewed: Oct. 5, 2011
I actually forgot to add the topping (I know! I can't believe it!) but this bread was still yummy without it! Omitted the raisins and added chocolate chips instead. No complaints heard in this house! :)
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7 users found this review helpful

Squash-Apple Bake

Reviewed: Dec. 20, 2010
Well I know how much people hate it when you change a recipe and then review it, but I have to give this a star rating for it to save. I didn't think I should add all the butter and sugar, because for one, I do try to make things healthier, and two, I wanted my ten month old to be able to eat this too. So, I cut the sugar down to a scant 1/4 c., halved the butter, and then added 2 T. unsweetened applesauce and 1/4 c. orange juice. I used Granny Smith apples and had about 3/4 of a butternut squash leftover from last night's dinner. This was sooo delicious! The tart apple and orange juice perfectly balanced out the sweet squash, and the amount of sugar was perfect. I'd make it like this again and again! My top was really dry too, even with OJ in it, so I wish there was a way around that, but it was still so yummy and I can't wait for my family to try it tonight for dinner! :) I also didn't peel my apples, and they were fine. Update: after the family got tired of eating leftovers of this, I pureed the rest in my blender, intending it as baby food, but it made a really great "apple-squash sauce" that all of us really loved! I would probably make this again JUST to have some more of that delicious tart-sweet apple squash sauce!
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7 users found this review helpful

Whole Grain Banana Muffins

Reviewed: Apr. 19, 2012
These were good, but not the best banana muffins I've ever had, and I tend to cook whole-grain recipes rather than regular. These muffins were tasty, but they just weren't my favorite ever. I'm undecided as to whether I'd make them again.
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6 users found this review helpful

Hawaiian Bread II

Reviewed: Dec. 12, 2011
I made this as I would a yeast bread, not a batter bread - so I added enough flour to make a knead-able dough and let it knead in the mixer for several minutes. I skipped the ginger because it just sounded a little off to me, and we didn't miss it at all. I made these into buns and they rose HUGE and made almost mini round loaves rather than buns! These had very subtle pineapple flavor and were wonderful with our chicken teriyaki and grilled pineapple sandwiches! Will make again!
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6 users found this review helpful

Granola Energy Bars

Reviewed: May 8, 2011
Incredibly awesome! I have made the "Playgroup Granola Bars" from this website for a few years now, and while we liked them, they were always a little too dry and crunchy for our tastes, and a few were always left to get moldy instead of eaten, which was a big waste. I didn't have oat bran, so I upped the flax to 1/2 c. or so, and I ground it in a coffee grinder (you have to grind flax to get the nutrients from it). I buy sesame seeds in bulk, so I dry toasted my own in a skillet till they started making a "pop" noise. I was out of raisins and only had crunchy peanut butter on hand. My only other change was that I bought peanut butter/chocolate swirl chips in the baking aisle and just threw them in with the rest of the ingredients, rather than coating the top with chocolate. I wanted something my hubby could take on the go with him, leave in the car, etc. without melting all over everything. All that said, I am still stuffed from dinner, but I wander over to the counter every 10-15 minutes to snitch another crumb because these are just so good. My boys are going to love these, and I won't return to the other recipe ever again (sorry ol' Playgroup! You were a faithful friend... till now). I love all the healthy grains, and that my boys are getting some good protein and fats from REAL butter and peanut butter. Easily edited to incorporate any of our favorite dried fruits or grains - we will be making many variations of these!
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6 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Mar. 15, 2011
I haven't made buttermilk pancakes in quite a while, so at first glance I thought "no sugar? no vanilla?" but I followed the recipe exactly (I doubled it), and these were fantastic. Everything buttermilk pancakes should be - slightly sour, fluffy, and delicious. We topped with strawberry yogurt and/or syrup.
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6 users found this review helpful

My Mom's Raised Doughnuts

Reviewed: Aug. 10, 2012
These were nice doughnuts. I am not a huge sweet tooth but the kids all thought that these were amazing! The dough itself is not very sweet, and it's the glaze that really adds that finishing touch you're looking for. I found that the glaze recipe was a bit thick as called for, and didn't make quite enough for the whole batch - I ended up mixing a second (smaller) thinner batch to finish them off and it was perfect. Not sure if I'll make these again, as I'm not a fan of feeding my family Crisco, or frying anything for that matter. I had to actually borrow some to make these, but since it was for a special occasion, I suppose once in awhile won't kill ya. Maybe I will try subbing a different more natural fat next time.
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5 users found this review helpful

Bazlama - Turkish Flat Bread

Reviewed: May 14, 2012
I can literally count on less than one hand the amount of times per year that we eat out, but when we do happen to be in a bind, we try to eat at Subway or something that will have a lot of fresh veggies. My hubs loves their flatbread sandwiches. Now I can cross Subway off my list of places we ever need to eat! This is even better! My dough made 8 LARGE rounds and it was sticky and took a lot of extra flour. I dry toasted it on a nonstick skillet. In the future I would use less salt. I made grilled eggplant sandwiches with onion and tomato and salted NOTHING so it balanced out. But on any other occasion this bread would be waaay salty, and I love my salt! I will definitely be cooking up extra of this to freeze for quick egg sandwich breakfasts, dinners, heck, anything!
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5 users found this review helpful

California Grilled Veggie Sandwich

Reviewed: Jan. 9, 2012
Yum-O! Added a few different veggies and served on fresh homemade focaccia. Very similar to the eggplant sandwiches on this site, which are a favorite of ours. I'll definitely make again!
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5 users found this review helpful

Spanish-Style Quinoa

Reviewed: Jan. 5, 2012
This was my first experience cooking quinoa. I made it to go with "Addictive Sweet Potato Burritos." I also made "Refried Beans without the Refry," but I did black beans and cooked them on the stove top (did not mash). I had all this wonderful spiced bean broth left over, so I used 1 1/2 cups of bean broth and 1 c. water in the quinoa. The flavor was excellent and I can see myself cooking a lot of quinoa in the future, as I really enjoyed the texture and pretty much everything about it. However, I found 2 1/2 c. liquid to be WAAAY too much. After 40+ minutes of simmering, there was still a LOT of liquid, and the quinoa was tender. I didn't want it to get mushy, so I drained it through a fine mesh sieve, then reheated it over med-high heat for a few minutes just to evaporate some of that leftover moisture. I don't know if this was caused by my use of bean broth, or if there really was just too much liquid. Either way, next time I'll try 2 c. liquid and see how that fares. Otherwise wonderful and everyone enjoyed it!
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5 users found this review helpful

Emily's Famous Marshmallows

Reviewed: Dec. 1, 2011
These were a disaster, but a tasty disaster that ended up ok after all. I completely burned the first batch, due to my brand new candy thermometer which was 60 degrees off. Go figure. I knew I should have calibrated that thing... Second batch went much better just using the cold water test. Unfortunately I was interrupted in the middle by my 2 month old, so after breaking for a quick feeding, my gelatin mixture was already beginning to set up. I tried to pour it into my egg white mixture anyways, but "pouring" was sort of a joke by this point, so it was more like gloppy spoonfuls that got pulled up into the spinning mechanism of my KA mixer. Glop got EVERYWHERE. And I do mean EVERYWHERE. My husband essentially had to partially dismantle my mixer to get it clean. I don't know how I actually got ENOUGH of the glop into the egg mixture to actually make these work, but somehow I must've! These were fantastic in cocoa and I also used them to make an AWESOME homemade peppermint mocha. (Made peppermint mallows instead of vanilla). My kids were eating them by the spoonful. Even I enjoyed them, and I actually hate marshmallows. So, despite the disasters, call me crazy, but I'm making another batch today. Only thing I'll change is to cut the peppermint extract to 1/2 tsp. One full tsp was just a little too strong for my tastes. Next project: Hot chocolate on a stick with a homemade peppermint marshmallow in between two chocolate blocks.
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5 users found this review helpful

Brownie Biscotti

Reviewed: Sep. 30, 2011
These were so good! Everyone loved them. The cook times were a tiny bit off for me, but it worked out ok. I actually didn't care for these warm right out of the oven (not that biscotti is supposed to be eaten warm, but my I like regular recipe biscotti while still hot). Once they were cooled, they were bomb! Yum! Makes a small batch, not NEAR enough for my chocoholic hubby. Next time I'll double or triple it for sure!
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5 users found this review helpful

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