klzee Recipe Reviews (Pg. 1) - Allrecipes.com (18920249)

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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 27, 2012
This is my go-to easy cookie recipe. I use all butter (no shortening) and my secret is to add just a bit of freshly grated nutmeg in with the cinnamon-sugar mixture. Otherwise, I follow the recipe as written. People are always ask me for this recipe and tell me these are the best Snickerdoodles they've ever had!
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Phyllo Chicken Packets

Reviewed: Jul. 10, 2012
I make these with cream cheese instead of mayo, and I leave out the dried tarragon (which a lot of kids and picky eaters don't care for, as it tastes like black licorice). Sometimes I will add a few dashes of hot sauce for extra flavor, although I find that between the green onion, garlic, lemon, salt and pepper, it really doesn't need anything else. You can make these up ahead of time and freeze them uncooked; they thaw in about 24 hours. This is one of those dishes that is simple to make, but people always seem to be impressed by it. They make a great holiday or dinner party entree.
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Sam's Famous Carrot Cake

Reviewed: Apr. 30, 2012
This cake is so delicious!! I used coconut oil (instead of veggie) and omitted the raisins. I followed the recipe otherwise. Definitely the best carrot cake I've had!
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2 users found this review helpful

Cuban Black Beans II

Reviewed: Jan. 19, 2012
We loved these... The only modification I made was adding 1 small bay leaf and some chopped cilantro. I noticed that the beans were looking more "soupy" than I wanted them to be, so I removed the lid and simmered them uncovered for the last 30-40 mins to cook them down a bit. This might just be a matter of personal preference, though. This was my first time cooking dried beans, and they came out great. I will definitely make these again.
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3 users found this review helpful

Cuban Ropa Vieja

Reviewed: Jan. 19, 2012
This was excellent with a few tweaks... I used a medium-large onion instead of small, added extra cilantro and garlic, and also added some black pepper, oregano and a small bay leaf. Because my tomato sauce was unsalted, I also needed to add salt. I used top round steaks, because they're what I had on hand. After cooking on low all day, they were falling apart. I think flank steak would have been equally good, if not a little better, because of the stringier texture. I served this with brown rice, black beans and fried plantains. It's a keeper with the added spices, but seems a little bland as written. We like things spicy, though!
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2 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Dec. 17, 2011
These are the easiest cookies in the world to make. I followed another reviewer's suggestion to add 1/4 cup of flour to the dough. It made it very easy to handle and not sticky at all. To make things even easier for myself, I used a small cookie scoop to form the dough balls. Also, to make them look more festive, I rolled the dough balls in red and green sugar before baking. So cute, and SO easy!
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2 users found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Dec. 14, 2011
I am not a huge fan of pork, but I LOVE these. They're so good. I make the recipe exactly as written-- no tweaking necessary.
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2 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Dec. 13, 2011
This is very similar to the recipe my grandmother and mother made for years. The main difference is the addition of sour cream, which didn't make a huge difference, but certainly didn't hurt either. I wanted to make it a bit healthier, so I substituted whole wheat flour for the all-purpose flour and used raw sugar. I also added 2 tbsp of flax seeds. I also followed another reviewer's suggestion to use 1 tsp each of baking soda and baking powder. The bread came out moist and delicious. It was a tad sweet for my taste, but that could also be because I used VERY ripe bananas. Next time I will try it with a bit less sugar. I also forgot the salt, but because the sour cream is salted, I found it didn't really need it.
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2 users found this review helpful

Bread Machine Pizza Dough

Reviewed: Jun. 29, 2011
I tweaked this recipe a bit more than I usually do... I used half bread flour and half whole wheat flour. I used 1 tbsp of honey instead of sugar, and substituted olive oil for butter. I didn't have time to let the beer go flat and get to room temp, so I just microwaved it for about 20 seconds to warm it up. The result was some of the nicest pizza dough I've ever used! It was extremely easy to work with. It yielded enough dough for 2 large thin crust pizzas, and the crust came out nice and crispy!
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3 users found this review helpful
Photo by klzee

Ricotta Cheese Cake

Reviewed: Sep. 20, 2008
I made this using a lemon cake mix, and almond flavoring instead of vanilla. I also threw in some drained maraschino cherries and slivered almonds. Otherwise, I followed the recipe. I found that it took a lot longer to bake than stated, ~1 hour total. Also, I think it could use another egg. Overall it was very good though. I will try this again, probably with a chocolate mix next time.
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18 users found this review helpful
Photo by klzee

Cream Filled Cupcakes

Reviewed: Mar. 22, 2008
I thought these came out great! They were moist and the filling tasted great. They're just like a fresher version of snack cake the kind you buy at the supermarket.
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2 users found this review helpful
Photo by klzee

Tandy Cake

Reviewed: Jan. 17, 2008
Delicious! I made it with 2 tsp vanilla and 2 tsp of butter, but the same otherwise. For the topping, I used one regular size jar of PB and one regular sized bag of milk chocolate chips mixed with 1 Tbsp oil. I will make this again and again!
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16 users found this review helpful
Photo by klzee

Buttery Rolls

Reviewed: Dec. 17, 2007
These were fantastic-- the whole family loved them! I followed the recipe exactly, adding the optional water because the dough seemed dry. I brushed the tops with an eggwash prior to baking to give them some shine. This recipe is definitely a keeper!
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1 user found this review helpful
Photo by klzee

Fluffy Buttercream Frosting

Reviewed: Nov. 30, 2007
I used almond extract instead of vanilla, I sifted the powdered sugar and I omitted the water because I didn't need it. I beat it on high for about 5 minutes using the whisk attachment on my mixer. I found that the egg white gave it a nice fluffy texture without compromising the buttercream taste. It came out fantastic! I will definitely make this again!! (:
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49 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Nov. 2, 2007
I followed the recipe with the exception of these changes: juiced 3 lemons instead of 2, but only zested one and used half and half instead of water. It came out AMAZING! I will definitely make this again :)
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2 users found this review helpful

Health Nut Blueberry Muffins

Reviewed: Jul. 11, 2007
I made the following changes to the recipe: skim milk instead of buttermilk, raw sugar instead of white and extra blueberries. The muffins came out fantastic! They don't have that stereotypical "bran" taste at all. They're moist and light, and perfectly sweet. This is a great treat for health conscious adults and picky kids alike! :)
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2 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 29, 2006
This was phenomenal before it went in the turkey, but it tasted terrible after it cooked in the bird. It smelled great and made the turkey taste good, but I would only make this again OUTSIDE the bird.
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5 users found this review helpful

Vanilla Cream and Chocolate Wafer Pie

Reviewed: Nov. 17, 2006
This recipe turns out fine if you make sure to use the big (double) size box of pudding rather than the normal 4 serving size. Maybe thats why the other reviewer had a problem. The recipe is very good if prepared correctly.
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14 users found this review helpful

Kolachky

Reviewed: Nov. 15, 2006
Great recipe! Fruit jam also makes a delicious filling for those with nut allergies.
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5 users found this review helpful

Sugar Free Rugelach

Reviewed: May 20, 2006
These are VERY good. BUT, as a diabetic/ nutrition freak I must caution users that just because a recipe does not have refined or added sugar does NOT mean that it is "safe for diabetics." Naturally sweet (at least in this case) means naturally high in sugar. Although these are better than most cookie recipes, they still contain apricot and raisins which have a LOT of fructose and must be eaten in moderation by anyone who has a sensitivity to sugar or carbs, as they are high on the glycemic index.
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159 users found this review helpful

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