ckreestone Recipe Reviews (Pg. 1) - Allrecipes.com (11955419)

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Spicy Italian Salad

Reviewed: Jul. 10, 2013
For those of you that say it doesn't make good leftovers and want to have it for a few days, just leave out the lettuce and toss the rest of the ingredients together. When you serve the salad, put some chopped lettuce on each plate and spoon some of the remaining salad over top. If you keep the lettuce separate, the salad will keep and taste great for several days. This is what I do and the flavour will improve over time.
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11 users found this review helpful

Double Tacos

Reviewed: Apr. 1, 2012
I don't know why allrecipes does that, change your submitted recipe. I've seen that on other recipes before and the submitter has to come on and restate the original steps because someone in the allrecipes kitchen or editing department thinks it should be otherwise. Your recipe sounds great, I am definitely going to try it very soon. Thanks for sharing.
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9 users found this review helpful

Bar-B-Que Sauce

Reviewed: Jul. 29, 2011
Just made this sauce today. I made is exactly as written and it tasted wonderful. I don't think anyone should be allowed to rate a recipe that they've altered. Make it as is first, then rate it, then adjust it as you wish. This is a really good, really easy basic BBQ sauce recipe, well worth the 5 stars for taste and ease of preparation. However, for myself and my family's tastes I added fresh finely chopped onions, minced garlic, liquid hickory smoke flavouring and some honey. Wow, to die for or what! This sauce just the way it's written is great, but it is also very forgiving so you can adjust it to your liking. Everyone is different and no two palates are the same so, If you like it really spicy, add some more hot sauce or red chile flakes or add more sugar or honey like I did and just keep tasting until you get it to your liking. Heck you could even add some minced pineapple for that matter! Once you get it where you like it, then let it sit for a few hours and see it surpass your expectations as when it sits, it gets even better. Oh, and I quadrupled the recipe to make sure I had plenty left over for another day since it will keep quite a while in the fridge. Hope this helps for some of you :)
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9 users found this review helpful

Black Magic Cake

Reviewed: Feb. 26, 2011
Excellent cake! No tweaking, just as it is written. I made this twice now, once for my daughter's teacher for her going away maternity party and the teachers kept the leftovers for the teacher's room, we didn't get it back, lol. I tripled the recipe and made three tiers, it was divine. After that I had to make it for my family because we knew how well it went at our local school. You must try it. Moist and tasty, it's really good. Just make sure the coffee is strong, that's where the magic is.
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9 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Oct. 2, 2012
This recipe should be called "Apple Pie Heaven". I've never tasted an apple pie like this. the caramel mixture is what does it. What I do instead of pouring the caramel sauce over the crust is pour most of the mixture over the apple mixture saving a little to brush onto the crust. This way you don't lose any of that heavenly caramel and you still get a nice crust from brushing some of it onto the crust before baking. I don't usually rate too often, but sometimes I feel compelled when I come across something like this. Thanks to that "little" grandma Ople!
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8 users found this review helpful

Chocolate French Toast

Reviewed: Sep. 29, 2012
Just made it. For the people complaining about the cocoa not blending with the egg mixture, you need to make a paste of the cocoa, sugar, baking powder and salt with a small amount of milk first. Then once the cocoa has dissolved, add the rest of the milk and whisk to combine well. What I do after all has been combined is pour the mixture through a mesh strainer to remove any egg shells or lumps so you end up with a nice smooth batter. It was actually pretty good, and a nice change from the usual french toast.
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8 users found this review helpful

Deliciously Moist Pineapple Muffins

Reviewed: Apr. 17, 2013
I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can't see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn't believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I'm glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe :) Thanks for the post Katrina!
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4 users found this review helpful

Granny's Strawberry Preserves-Filled Cookies

Reviewed: Mar. 22, 2013
I did not care for the dough (nutmeg) flavour at all in this recipe. It did not seem to suit the filling. I gave it 3 stars because with some changes this could be a really good recipe. Perhaps cinnamon instead of nutmeg? Or an apple type filling instead to better suit the nutmeg? I doubled the batch and only ended up baking 18 cookies after tasting them, throwing out the rest. I'm sorry, I don't like posting negative reviews :(
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4 users found this review helpful

Butter Soup

Reviewed: Mar. 6, 2012
Substitute the water with low-sodium chicken broth. This should make a big difference on taste for those who like the idea of this recipe and found it rather blah!
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 18, 2012
It could be a five star recipe if only you didn't throw away the cooking water from the chicken and veggies. I keep and use this water/broth as that is where the nutrition and flavour is, biggest rule in my book! I actually poach my chicken in low sodium chicken broth. The flavour is unbeatable! Just remember not to add salt if you use the chicken broth as it already has enough salt for the recipe.
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3 users found this review helpful

Flavorful Rice Dressing

Reviewed: Feb. 29, 2012
You have to be a supporting member to submit a recipe. Once you do that, you would go into your "myallrecipes" link and find the proper links there to submit a recipe.
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3 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jan. 25, 2014
Made this marinade for cube steaks last night. Two stars for tenderness, but the basil absolutely ruined it. Don't add the basil if using for beef! However, it might work better for chicken. I will try this again, but without the basil. I can't believe how just one ingredient can make or break a dish like this!
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1 user found this review helpful

Best Brownies

Reviewed: Jun. 7, 2013
The most common mistake that people do when making brownies is that they beat the mixture. Don't ever beat the brownie batter with a mixer, always mix by hand with a wooden spoon. Once you've combined your wet ingredients and are ready to add the dry, use a wooden spoon to do so. You don't want to incorporate too much air into the batter, that's what turns it into a cake-like consistency like the reviewer-NOVACAT2003. Had she have known the basic brownie rules she wouldn't have had cake instead. This recipe is perfectly fine!
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1 user found this review helpful

Spaghetti Squash with Paleo Meat Sauce

Reviewed: Apr. 10, 2014
With the addition of fresh rosemary, garlic and sea salt this dish could go from bland to over the top. I'm surprised there's no salt whatsoever in this recipe, aside from what's in the canned tomatoes.
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0 users found this review helpful

 
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