kcryss Recipe Reviews (Pg. 1) - Allrecipes.com (13972934)

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Pork Steaks

Reviewed: Dec. 6, 2014
Great recipe! I used a yellow onion instead of green because that's what I had in the kitchen. The only other thing I did was to add 1 cup beef broth to the pan drippings after removing the meat to a plate and thickened it up a bit to use as a gravy over mashed potatoes. My entire family loved it and will be making again!
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Mennonite Cabbage Potato Kielbasa Bake

Reviewed: Sep. 29, 2014
Great base recipe! Delicious as is, or add whatever veggies you have in the kitchen. I made this with leftover Brats from a BBQ the day before and added cauliflower, broccoli, celery, and a little onion to the cabbage and potatoes. Based on previous reviews, before adding the milk/egg mixture I poured about 1/2 cup of chicken broth in and covered with foil before baking. I baked it for 45 minutes, removed the foil and cooked an additional 15 minutes. I live at high altitude and usually have to cook things longer and with additional liquid so this may not have been needed at sea level. Will definitely make again!
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Bierocks (German Meat Turnovers)

Reviewed: Dec. 29, 2011
I make my own dough and use this filling. This is the best! I have to double the recipe because they don't last very long and I like to freeze a few for lunches during the week.
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5 users found this review helpful

Classic Cinnamon Rolls

Reviewed: Dec. 28, 2011
Absolutely amazing!!! 5 stars is not enough. This is a 10 star recipe without a doubt. The addition of potatoes makes this recipe. I will never again make breads or rolls without adding mashed potatoes. Potatoes is what makes these rolls moist and tender. I have no idea why potatoes makes such an enormous difference, although I did attempt to find out why. If anyone knows the science behind mixing yeast and potatoes, please reply. I tried for a couple of hours yesterday to find the answer but came up empty. When making these rolls I did follow a couple of tips from previous posters. Mixing the butter, sugar, and cinnamon really does help keep the filling in place when rolling. Also, dental floss for cutting is the best way to cut dough.
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7 users found this review helpful

Bread Pudding II

Reviewed: Oct. 30, 2011
The best Bread Pudding ever! My family loves Bread Pudding so I have to double the recipe or listen to them complain when it’s gone too quickly. I've made this recipe several times; sometimes as written and sometimes with a few tweaks to match my current mood. Tweaks I’ve made: about a ½ cup less of the milk, sugar ½ white ½ brown. Add a ¼ tsp nutmeg per recipe (so ½ tsp for a double batch). Also, I like it dense so I don’t really count the bread, just tear it up until the pan (13x9) is about ½ way to the top, gently but closely compacted. The milk mixture just covers the bread after using a fork to gently push anything sticking out down. I do live at about 6000 feet so I do have to modify baking time and temp slightly. High Altitude changes: pre-heat oven to 370. After putting the dish into the oven, drop the temp back down to 350 and back 45 to 50 minutes.
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4 users found this review helpful

Bread Pudding II

Reviewed: Oct. 30, 2011
The best Bread Pudding ever! My family loves Bread Pudding so I have to double the recipe or listen to them complain when it’s gone too quickly. I've made this recipe several times; sometimes as written and sometimes with a few tweaks to match my current mood. Tweaks I’ve made: about a ½ cup less of the milk, sugar ½ white ½ brown. Add a ¼ tsp nutmeg per recipe (so ½ tsp for a double batch). Also, I like it dense so I don’t really count the bread, just tear it up until the pan (13x9) is about ½ way to the top, gently but closely compacted. The milk mixture just covers the bread after using a fork to gently push anything sticking out down. I do live at about 6000 feet so I do have to modify baking time and temp slightly. High Altitude changes: pre-heat oven to 370. After putting the dish into the oven, drop the temp back down to 350 and back 45 to 50 minutes.
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4 users found this review helpful

Cheddar Flat Bread

Reviewed: Jan. 10, 2011
I made this for dinner tonight with a Beef Stew. I made a few minor alterations for high altitude because I live in Denver. High altitude changes at the bottom of the post for anyone interested. Not sure what the issue was with the poster having trouble with water/milk temp. I used hot tap water, nuked about 20 seconds and nuked cold from the fridge milk for 45 seconds. Temps were perfect and I used a mixing bowl that I had pre-heated with hot tap water. My kitchen is a little cold today because outside temp is about 5 degrees right now. The only alteration I made not associated with altitude was to make one with the topping as written in the recipe and used the 2nd one for cinnamon and sugar (my family has a big sweet tooth :)). Just melted some butter and spread on top of the 2nd loaf, then sprinkled with 1/3 cup sugar and about a teaspoon or so of Cinnamon. This turned into a great bread to go with the soup and a yummy desert as well. Thanks for sharing! High Altitude changes (I live at about 6,000 feet): Reduced the yeast by 1/8 tsp. Increased flour by 2 TBS and increase water/milk by 1 TBS each. Also to compensate for altitude I increased oven temp by 15 degrees and decreased cooking time by 5 minutes.
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Yam Casserole

Reviewed: Dec. 4, 2010
My family refuses to eat Yams/Sweet Potatoes ... until now that is! Once again this year for Thanksgiving I bought fresh Yams in hopes of finding a recipe that my family would actually eat. I will never have to search or hope again. This is the recipe I will use going forward. Only change I made was to use fresh Yams. I simply washed the Yams well with cold water and threw them into the oven with the Turkey. No foil, no butter/oil ... just as they are. Pulled them out of the oven after about 45 minutes. Let them cool for about 30 minutes then peeled and mashed. Followed the recipe from this point on omitting the corn flakes and nuts. My husband refuses to eat anything with nuts too but that's another discussion. I made everyone take at least 1 small "no thank you" bite and was amazed when they actually LIKED it and scooped on a regular serving. Thanks for posting this great recipe!
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7 users found this review helpful

 
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