Karla Manus Kuepker Recipe Reviews (Pg. 1) - Allrecipes.com (10274150)

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Karla Manus Kuepker

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Super Duper Slow Cooker Beef Stroganoff

Reviewed: Nov. 12, 2014
This was fantastic! I followed the recipe exactly, and both stepkids and husband loved it. Do yourself a favor and don't deviate from the recipe-- there's no need to! When I make this again I will double the recipe, as everyone was fighting over the small portion of what was left over. :-)
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Tim's Mac and Cheese

Reviewed: Oct. 11, 2014
I had to add an additional 2T of flour to make the roux even slightly thick. This is tasty, but dry. The crumbs with melted butter made the topping deliciously crispy without being hard. I'll probably make this again, but double the sauce and/or cover the pan for the majority of baking time.
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Eggplant Bake

Reviewed: Dec. 19, 2013
The taste was good but the bottom line is, it was "thin" and a little dry. I made some of the modifications suggested by others (baking instead of frying the breaded eggplant, sauteing the onions and garlic first, and adding basil and oregano). I didn't have muenster so I didn't use it, and really, in a dish that is clearly Mediterranean I would use something like mozzarella, not muenster. In a pan that size I only got a little more than one layer of eggplant, which is too thin. If I make this again, I will either use a 9x9 pan or double the eggplant, and I will use mozzarella with the parmesan and possibly leave out the feta altogether.
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Pumpkin Sheet Cake

Reviewed: Jun. 25, 2013
I made this as a last-minute fill-in for my cooking group at the supported housing building where I work. It came out delicious, but I have one complaint-- the term "sheet cake" is a bit misleading. A true sheet cake is 18x26 or thereabouts; this is only slightly larger than the standard 9x12 cake pan. Yes, I should have read the pan size more closely, but still. On the up side, even when I put it in a sheet cake pan (and adjusted the baking time accordingly) it came out only about 3/4" high but still very tasty. We quickly whipped up another batch of batter and made it in a smaller pan, and it was a huge hit!
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Peanut Butter Chocolate Chip Cookies II

Reviewed: Jun. 25, 2013
I do a cooking group for the residents of the supported housing building where I work, and one of them requested this type of cookie. The reviews were very polarized so I was tentative, but there were enough good reviews to make me try it. As it was kind of a class, I followed the recipe as precisely as possible. The flavor was quite good, but they were VERY crumbly and frustrating to work with once they were baked -- they seemed to just disintegrate when I tried to get them off of the pan. I really wanted this to work out, but if I make this kind of cookie again, I will look for another recipe.
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Fajita Marinade I

Reviewed: Jan. 24, 2013
This is good, but it is the first one I've tried so I don't really have anything to compare it to other than the store-bought dry mix. I made it as written except omitted the salt (my boyfriend needs to watch his sodium, and it seemed a little much with the soy sauce). I used a cheap cut of beef (can't remember which) and cut it into thin strips, marinating for 24 hours then stir frying in an iron skillet with onions and red, green and yellow peppers. I agree with many that it is way too watery, I thought the smoke flavor was good but overpowering, and I would have liked more (and more complex) spiciness. I may try it again, leaving out the water, reducing the liquid smoke, and adding many of the spices that others recommended. Tasty, but needs tweaking.
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Cole Porter Slaw

Reviewed: Jan. 19, 2013
Deeelicious! Made it exactly as written, except i only had dark brown sugar. I do not like cole slaw that is too sweet, and this was a nice balance between tangy and sweet. This is my go-to cole slaw recipe from now on. YUM!
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Slow Cooker Pulled Pork

Reviewed: Jan. 19, 2013
Delicious! And so easy, even my boyfriend could do it! We used 1/2 of a 5.? pound shoulder roast (so 2.5+ pounds)and added salt, pepper, and garlic. I left the ingredients and the instructions with the boyfriend and went to work. After 6.5 hours it was not falling apart yet, so I turned it up to high for an hour. At 7.5+ hours it was shredable but could have cooked longer, but the kids were hungry so I drained it, shredded it and added the sauce. Most people cooked it in the sauce for another hour or more, but we didn't have time. Everyone loved it, even the picky 7-year-old! I had to stop the boyfriend from eating his third sandwich. I served it with Cole Porter Slaw from this site, which is awesome. Next time I will allow more cooking time, and maybe just use regular A&W instead of fancy local artisan root beer (the taste was a little overpowering). We will definitely make this again!
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Raspberry Banana Bread

Reviewed: Mar. 24, 2012
I've always been kinda "meh" about banana bread. It just doesn't excite me. When I found myself with overripe bananas I decided to try to find a recipe that I liked, and this one is really, really good. I increased the bananas to 1 1/2 cups (4 medium bananas) and I love raspberries so I threw in some extra. I also added all the sweet spices like I do with all my baking (cinnamon, nutmeg, allspice, cloves, cardamom). I took one reviewer's idea and made half the batter into cupcakes, leaving the nuts out of half for my boyfriend's kids. The (notoriously picky) kids, the boyfriend and I all loved this, and making it as cupcakes makes them really portable and works great with kids. Best banana bread recipe ever! I'll definitely make this again (probably tomorrow!)
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Chocolate Bar Fondue

Reviewed: Feb. 18, 2012
Very easy and tasty. I made it for Valentine's day and my boyfriend and I loved it. I used chocolate chips like some of the other reviewers (spent a little more for Ghirardelli and used 2 bags of bittersweet, one bag of milk because we prefer dark chocolate). We both preferred fruit and pretzels as dippers to cake and vanilla wafers (too sweet). And yes, it makes A LOT. If I made this again for 2-6 people, I would halve the recipe. One reviewer suggested making truffles out of the leftovers, which sounds like a great idea but I haven't tried it. Bought a tiny crock pot at a thrift store for the occasion, so I'll probably making this again -- it would be great for a party!
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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 18, 2012
Wow. This was absolutely delicious and very easy. I made it for my boyfriend for Valentine's day (he LOVES blue cheese). I used a 1-pound New York Strip. After searing in my iron skillet, I baked for 10 minutes and broiled the topping for 3 minutes, which was close to perfect for medium-rare. I left it in the skillet for all three phases, which worked great. While the meat was resting for 15 minutes I broiled the asparagus in olive oil and lemon pepper, which was perfect timing. A starter of shrimp cocktail, spring mix with slivered almonds, craisins and sweet grape tomatoes in a white wine vinaigrette, and garlic mashed potatoes rounded out the meal, paired with a lovely French Bordeaux, and "chocolate bar fondue" finished it off. Delicious. I'll definitely do this again.
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