Karen Feigenbaum Recipe Reviews (Pg. 1) - Allrecipes.com (10115342)

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Karen Feigenbaum

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Simple Baked Apples

Reviewed: Nov. 14, 2009
First of all this is a very good recipe but I made a couple of mistakes when I made it. Make sure to use apples that are considered baking apples. I used HoneyCrisps because they are our favorites and they were what I had. I also used one other apple that I was given and have no idea what kind it was. It had a mushier texture though. That apple was the only one that really sofened up while baking. The Honey Crisps remained a little crisp even after an hour in the oven. I used brown sugar in place of white, that was good. And craisins in place of raisins, also good. Unless you really love cloves, leave that out. I only used 1/4 tsp and it was still too much. Next time I'll stick with cinnamon and nutmeg only. I didn't have whole milk so I used 1/2 cup of half&half, that also worked ok. I ground the nuts a little too fine I think and I used pecans because it was also what I had. All in all this is an excellent recipe and I will be making it again. I'll just make sure I use the right kind of apples from now on, leave out the cloves and use pecan halves in place of grinding them. (I used the coarse grind but it was still too fine for my taste.) I did like this recipe though. It's like apple pie with out the crust.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 1, 2012
I made this yesterday almost exactly to recipe, the only change I made was using 1 cup milk choc. chip and 2 cups semi sweet chips. I also put it in a foil lined 11x7 baking dish to chill instead of the 8x8. And I added more nuts, about 3/4 cup. This was my first attempt at making fudge because I always thought it would be difficult. This stuff turned out awesome and was so easy to do. Now I'm in trouble because I'll want to make it more often. Thanks Kelly and Aunt Teen for a great recipe.
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Crab Rangoon III

Reviewed: Jan. 2, 2013
Wow, so good! I only used one 6oz. can of crab meat for these because I didn't want them too 'crabby', left out the water chestnuts and added a tsp. of soy sauce. One of my sons (the one I was afraid, would think them too crabby) said they were better than the restaurant ones he's had. When I sealed my wrappers I used about 2Tb spoons of cornstarch dissolved in a little water instead of just plain water to seal the wrapper edges. It does help make a little better seal and the filling pretty much stayed in all but a couple of them.
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Oven Denver Omelet

Reviewed: Feb. 10, 2009
This was very good. I changed it some to suit our tastes. I cooked up a pound of bacon and crumbled that in, in place of the ham and sauted an onion and a bell pepper diced. Threw that in and doubled the other ingredients. Baked it in a 9 by 13 baking dish and an 8 by 8 baking dish. (Had to make some without the peppers and onion for one picky family member.) The left overs were great heated up in the microwave the next day for breakfast. Tried another recipe using cubed bread instead of hash browns also from this site but the whole family prefers this recipe instead.
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Dad's Best Burgers

Reviewed: Apr. 22, 2009
My whole family liked these burgers and that's what counts when it comes to cooking for my bunch of picky eaters. I did use all ground beef in place of half pork sausage because it's what I had. They were very tasty and juicy anyway though. Thanks for a great recipe. (Also my grill ran out of gas when they were only half done, so I had to finish them in the broiler. Still great though. No problems with them sticking to either the grill or broiler pan.)
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Cherry Tomato Salad

Reviewed: Sep. 2, 2009
I made this salad this morning for tonights dinner. The only thing was, I didn't have any green onions and my neighborhhod store was out also, darn. I did reduce the amount of oil to 1/4 cup as others recommended and even without the green onions this salad is very good after only a couple of hours of marinating. I then added 2 cloves of minced garlic, about 1/3 cup of crumbled feta cheese and a talespoon of minced fresh basil, as some other reviewers said they had. OMG! I'll definitely be making this often. Thank you Keren! Can hardly wait for dinner.
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Grandmother's Pound Cake II

Reviewed: May 2, 2014
I tried this recipe yesterday but I cut the ingredients in half because I only wanted one 9x5 loaf pan sized cake. Went together really easy and baked up nice and full but at 350 for 70 minutes it burnt around the edges. Could be the new loaf pan I used because it's a dark metal one or maybe I need to bake it at 325 instead. We haven't tasted it yet but it seemed kind of dry when I cut it in half to wrap it but I know that was because it was over baked. Anyway next time I'll try turning the oven down to 325 and just watching and testing until it's fully baked so I don't burn the edges again. I'm rating it 5 stars just because it goes together so quickly and easily and has so few ingredients. The over baking was my own fault since I was using a new pan and halving the recipe and then not watching it close enough. We're going to use it for strawberry shortcake so I'm sure the juice from the berries and whipped cream will make it more than edible.
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Southwestern Pasta Salad

Reviewed: May 9, 2009
Like another reviewer I thought this salad was a little dry but very good tasting. I made it for a pot luck at church. I did have to add more salt later and when I got home from the pot luck I threw about a half cup of salsa in the remaining salad. It made a noticeable improvement to the dryness of the salad without taking away from the healthiness. I had also used a high fiber pasta and maybe it soaked up more of the moisture? Anyway I had some yesterday for lunch and this time I threw in a handful of shredded cheddar to the mix. YUMMY! Overall a great recipe. Next time I make it, I'll use lime flavored olive oil in the dressing in place of canola oil.
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Peppered Bacon and Tomato Linguine

Reviewed: Dec. 30, 2014
I've made this several times now and we really like it a lot. It's so easy to make especially if you do the bacon ahead of time. I dislike making bacon whether it's in the microwave, oven or on the stove top so if I can get that out of the way earlier in the day it's all the easier to make. The first time I made it we found that one can of diced tomatoes was just not suffuient for a pound of linguine so I always use 2 cans now and fresh basil if I have some. It's good with dried basil also but fresh makes it even better. This one is a keeper!
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Creamy Chicken and Rice

Reviewed: Mar. 26, 2015
Made this for dinner last night and it was a hit! The only thing I did differently was use shredded Mexican style cheese in place of the fake processed cheese food called for. Was out of Cheddar or I would have used that. I also added a 1/2 cup of French fried onions to the cracker crumbs, other that that I stuck to the recipe. I can't say we'll have it too often because of all the fats in it but it will definitely be a now and then special occasion treat. My son had his bottle of wing sauce ready in case it lacked flavor for him but he didn't use it after all. Yummy stuff! One plus was no cans of soup in this recipe!
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Belgian Waffles

Reviewed: Apr. 22, 2015
The waffles tasted very good and we did enjoy eating them so I gave them 5 stars for taste. Wish I could have rated them 4 1/2 stars though and this is why. I always try to dirty as few cooking utensils and dishes as I possibly can when preparing a dish but this recipe just doesn't work that way. Also(and this may be the fault of the waffle iron I only paid $19.99 for.) when cooking them the iron stopped steaming after only a couple of minutes and had to reheat which lead to more steaming and overcooked spots in each waffle when finished. This was only the second time I've used it and the first time I made a basic baking powder recipe and had no problem with cooking those waffles, it worked exactly as it was supposed to. I did get 12 waffles instead of 8 and that was using the 3/4 cup of batter my waffle iron calls for so it does make more than stated in the recipe. All in all the taste was very good but the effort was beyond what I wanted to go trough for a breakfast for dinner night. If I make them again I'll try another reviewers method of making the batter the day before and refrigerating it until your ready to make the waffles. That being said, I'm not a syrup person so having them with fresh fruit and whipped cream was perfect. My son had his with fresh blueberry sauce (From the Blueberry French Toast recipe submitted by Robin) and I had mine with sliced and lightly sugared fresh strawberries each topped with whipped cream. Yummy!
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Chocolate Cheese Frosting

Reviewed: Nov. 8, 2014
Yum, love this frosting! Not too sweet, just right!
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Chewy Peanut Butter Brownies

Reviewed: Oct. 9, 2008
These are yummy. I doubled the recipe and added a half cup of peanutbutter chips and a half cup of semi-sweet chocolate chips. I baked them at 325 degrees for 30 minutes as others suggested. As soon as they came out of the oven, while still hot, I covered the brownies with another cup or so of semi-sweet chips. When the chips melted I spread them around the top of the brownies instead of frosting them. Great basic recipe.
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No-Fuss Pumpkin Cake

Reviewed: Nov. 4, 2008
I had to change this recipe some because first of all the yellow cake mix I had in my pantry had expired. I did have a box of Butter pecan cake mix so I used that instead. Also I didn't have pumpkin pie spice so I added one and a half tsp. cinnamon, one tsp ginger and 1/4 tsp ground cloves.I maybe could have used a little more spices but was afraid to over do it as I'm not a big spice cake fan. I made 24 cupcakes and baked at 350 degrees for 20 minutes instead of the 9x13 cake. I frosted them with cream cheese frosting. They still turned out really great, but would probably have even been better with the yellow cake mix and correct amount of spices. Thanks for the super easy yummy recipe. Edit: My son just tried these and said not to change my changes. He liked the butter pecan mix substitution and the spice amounts just as they were.
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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Dec. 22, 2012
Since my Paternal Grandmother was half Norwegian and half Danish I had to make these. I doubled the Cardamon and added 1/2 tsp white pepper and 1/4 tsp ground ginger as other reviewers suggested to make them more authentic. Very good, you don't really taste the pepper until after you've eaten your last bite of cookie so it's not an overpowering peppery taste. Good to know if you are not a pepper fanatic like my son is!
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Rhubarb Dream Bars

Reviewed: May 23, 2013
Made this yesterday and even though I cut back the sugar in the filling to 1 and 1/2 cups, it was still plenty sweet. No need for all that sugar. Also I added about 1 to 1 & 1/2 cups of sliced strawberries to the filling. Could be why it didn't need a lot of sugar too I suppose. I think I may reduce the sugar in the crust a little the next time I make this. I had no problem with the filling being runny and didn't add any extra four. Baked it about 45 minutes and it was fine. All in all love this recipe!
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Exquisite Pizza Sauce

Reviewed: Aug. 5, 2014
I left out the honey (since tomato paste already has a sweetness to it and so many reviewers said the honey added made it too sweet), anchovy paste, (didn't have any) and the red and Cayenne peppers (my mom likes nothing the least bit spicy). I did add the Parmesan and also added about a half teaspoon of Franks Red Hot sauce, 1 teaspoon Italian seasoning blend, (it has all the individual herbs in it) minced garlic, onion powder, black pepper and a 1/2 teaspoon of kosher salt. My son said it was the best sauce I'd made to date. Just adding the Parmesan and hot sauce made a big difference. I'll have to buy some anchovy paste next time I'm out to the grocery store so I can add that next time too. I won't tell any of my family though or they won't touch it with a 10 foot poll!
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One Bowl Chocolate Cake I

Reviewed: Feb. 11, 2009
This is the chocolate cake I've made for at least 20 years and it was at one time called "Hersheys Deep Dark Chocolate Cake". As others have said it's on the back of the Hersheys cocoa can, and is now called, "Perfectly Chocolate, Chocolate Cake". Whatever you call it, its easy, always moist if you don't overbake. I bake mine in a 9x13 pan for 35 minutes @ 350 degrees. I frost it with 'French Silk Frosting' also on this website. Ours usually doesn't last for three days so I can't say if it tastes better then or not. My family who are not that fond of cake, gobble this one right up. I made one last night for my two sons and my birthdays.
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