Karen in Door Recipe Reviews (Pg. 1) - Allrecipes.com (10431694)

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Quick and Easy Cheese Bread

Reviewed: Aug. 23, 2014
Did add 1 cup milk. Texture was nice and moist. But...I didn't think there was enough of a cheesy taste to the bread. I just tasted salt. I used a sharp cheddar. I think next time I will use an extra sharp cheddar or add some parmesan cheese, reduce the salt. I wanted this as an appie to go with garden vegetable cream cheese. It was OK. But a nice slice of this with some unsalted butter and modification would be my idea of delish. (The original recipe is actually the Betty Crocker cheese muffin) Made this recipe again. Added 1/2c more cheese. Sprinkled top with 1T parmesan. No sugar. Kicked it up to 4 stars! Keeper. My 30 yr old son devoured the whole loaf.
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Boston Baked Beans

Reviewed: Jul. 25, 2014
I made a big mistake. I thought that if I made these in the crockpot they would be wonderful. Not so .Cooked them on high for 9 hours. Added water. Used lovely salt pork. Kicked up the dry mustard. Beans were boring. Wonderful ingredients. DO NOT MAKE EM IN A CROCK POT.
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Broccoli Chicken Casserole I

Reviewed: Feb. 13, 2014
I make this every so often when I want a fast, easy meal. I omit cheese and top with buttered breadcrumbs...no need for all those extra calories. I also add a good squeeze of lemon juice. Perhaps 1 or 2 tsp. Really brightens up the flavor. And that makes it an absolutely hearty, delicious Sunday supper. In the spring, when asparagus is less expensive, I make this casserole with bite-sized cooked asparagus. It is equally delicious and a nice thing to take to a potluck.
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Breakfast Biscuits

Reviewed: Dec. 5, 2013
I make these for the after church crowd. An easy brunch. Use American cheese because it melts. Wrap each sandwich in some parchment paper. Pop them in oven, on a cookie sheet at 375 for 10 minutes to melt the cheese. Serve them in a basket. Always a big hit, especially with the menfolk. I also prefer the frozen individual biscuits.
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Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Reviewed: Jun. 12, 2013
The star of this show is the meaty grilled mushroom and the roasted garlic mayo. Do not forget to get rid of the black gills...yucky, no flavor and colors up the sandwich.(use a spoon to gently scrape the inside of the mushroom) Fresh basil is genius. The sandwich needs a decent kaiser bun that does not overwhelm...and some beautiful tomatoes. And having made this several times, the sandwich gets cool too fast. So...wrap individual sandwiches in foil, bake 10 mins or so at 375 if you use a melting cheese like mozzarella, munster or brick. great. If not...then just before you serve, add fresh mozzarella, the tomato and fresh basil. People will want this before a burger.
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Fettuccini Carbonara

Reviewed: Apr. 2, 2013
My 40-something son came over for a birthday dinner. I thought he would want a grilled steak or prime rib but instead he said..make me the Gold Coast Spaghetti you gave me as a kid.It was my favorite special dinner. This recipe is similar. I must have cut it out of the Chicago Tribune 30 years ago. I use spaghetti. The bacon is fried...and then onion is sauteed in the bacon fat. I use 1/4c dry white wine and cook the onion until the wine is evaporated(he says I used wine even when he was small..what was I thinking?)Can't remember using cream, but 3 eggs and plenty of grated cheese.Combined altogether. As usual he loved it!
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Omelet in a Bag

Reviewed: Nov. 23, 2011
I have been worried about the leaching of carcinogens from plastic into the food supply, but according to the ziploc website Ziploc bags are NOT made with BPA (bisphenol A) and they are dioxin free. They don't suggest the bags should be used, but I see no harm in doing this once or twice. It is a real crowd pleaser!
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Cream Cheese Tart Shells

Reviewed: Dec. 5, 2009
Nice, forgiving pie dough. I found the full fat cream cheese created too greasy a tart so I used a lower fat cream cheese.(But never non-fat creese cheese which is awful,I think)They make wonderful mini quiches. Don't worry if the egg mixture overflows or your little tarts are not perfect, they come out looking charming!One suggestion, the non-stick mini tart pans are a dream to use. Invest in one of those. The egg mixture is 1 egg to every half cup of milk (or half and half). A generous grating of nutmeg, paired with swiss cheese,crumbled bacon and snipped chives,white pepper and salt to taste earned me rave reviews at the brunch. Oh, almost forgot! Bake the tart shells off for 5 mins at 400, add your filling and then turn down to 350 for 15 mins or so. No soggy bottoms!
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Grape Jelly

Reviewed: Oct. 29, 2009
Your kids will love you for this and spoil them for store bought jelly! I used liquid pectin and Trader Joe's organic grape juice with Concord grapes. Recipe on the Certo website. I think that if you are a beginner canner, this site is your best bet to do exactly what you do to be safe and make a great product. I have read that liquid pectin produces a fresher fruit taste. In any case, homemade grape jelly is the best!!!
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30 users found this review helpful

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Reviewed: Jul. 22, 2009
This was almost perfect. Spouse thought lemon sauce was too thin and too lemony. I will adjust next time, and there WILL be a next time! I used cod, as halibut was way too pricy this time of year. It was wonderful. I baked it for 16 mins as it needed just a little more cook time. It is amazing, and the fish turns out perfectly. Not overdone. I also used Montreal Steak seasoning ( I know it is supposed to be for steak)for my fish instead of pepper. I got the idea from a recipe from Rachel Ray to make salmon burgers,and it really perked up the cod and gave it a little more personality.So for those of you who found the seasoning a little bland, try it. It doesn't overpower the fish. This dish would be perfect for a dinner party for the boss. It is that elegant and impressive.
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Dog Treats I

Reviewed: Dec. 6, 2008
Time to make the dog treats! My dachshunds adore these, but FREEZE them in batches for the dogs...they get MOLDY. No preservatives in them which is a good thing. (And include that instruction if you give them for gifts.) I hate bouillion cubes so will use "Trader Joe's Better than Bouillion". One other thing, cheese is rich and can be binding to the digestive system of doggies,so I limit them to one or two a day. The don't need too much of a good thing!
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Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Reviewed: Sep. 14, 2008
I just returned from a church potluck. My salad bowl was already empty and I was near the front of the line! Yep, it was very popular.. A few tips. Since I used a glazed nut(honey roasted almonds)I was wary of the sugar in the dressing, so here is what I did. I made the dressing without sugar, then added sugar tablespoon by tablespoon. I kept dipping a piece of lettuce (spring mix)until I liked the balance of tart and sweet. It was less than 1/4c of sugar.Another thing I noticed. If the vinaigrette dressing wasn't totally shaken just before dressing the salad, you got an oily, boring taste. i.e. it needed to be emulsified or it was dreadful.There must be something in commercial dressings that helps emulsify. I was pleased with the dressing and obviously everyone else loved it as well.
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Slovak Stuffed Cabbage

Reviewed: May 9, 2008
This is very similar to a recipe I copied from the Chicago Tribune many years ago. It was the authentic stuffed cabbage a downtown Polish church made once a year to rave reviews. It adds 1-2tsp. of marjoram (wonderful), 2 garlic cloves instead of the garlic salt and a teaspoon of caraway seeds on top of the rolls before the sauerkraut. I think I just use 28oz of pureed canned tomatoes. I also put extra cabbage leaves on the top to protect the sauce and then discard them. Best thing, it improves with age. Just gets better and better!!! Fry up a little bit of the meat mixture and see if it is to your liking. You can then adjust seasonings to suit yourself.God Bless Grandmothers!
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