Karennina Recipe Reviews (Pg. 1) - Allrecipes.com (10513118)

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Strawberry Cake II

Reviewed: Apr. 23, 2014
This cake turned out very well, but I made a significant last-minute change: it calls for ONE WHOLE CUP of oil, when the cake mix only called for 1/3 cup. So I added only 1/2 cup oil (I always use light-tasting olive oil) and it came out great -- plenty moist. I don't have a food processor, so I chopped the fresh strawberries small and then used a potato masher. I was concerned about the artificial flavor in the jello, but the real berries made it taste right. Also, I prefer a traditional frosting, so I used "Best Buttercream Frosting" from this site and just whipped in about 5 ounces mashed strawberries. The berries caused the frosting to separate, but I just spread it and then chilled the whole cake. The frosting had a sort of textured appearance, but it looked nice and all tasted great. Thanks!
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Chocolate Fudge Buttercream Frosting

Reviewed: Nov. 29, 2013
Yes, thank you! At last I have made chocolate frosting that my picky son ("I prefer canned frosting") really loved, along with everyone else. I used one recipe for a layer cake and it was just plenty, enough for some spoon licking. I bought Smucker's after reading some other ratings, and, as I was making it, realized I had bought Smuckers' Chocolate Fudge Topping, but it didn't say "HOT fudge topping." At any rate, no worries, it came out delicious. Thank you for the "keeper" recipe.
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Herb-Crusted Walleye

Reviewed: Mar. 15, 2013
I'm sorry, but this was a great disappointment. I followed the recipe closely, except used bread crumbs instead of crackers. I was a bit wary of the "Italian" nature of the seasonings, used on a delicate fish like walleye. The seasonings were not actually too strong, but they were just wrong with the natural flavor of walleye. Just made the fish taste un-wonderful, and walleye is expensive. I would have done better just to pan-fry with a light flour coating with salt, pepper and lemon, which would have complemented the fish. Sorry, a complete fail for me.
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Teena's Bacon and Cheddar Potatoes

Reviewed: Feb. 20, 2013
I didn't have bacon, but I used bacon fat, and the flavor came through just fine. To cut down on the number of pans (!) I sauted the onions in one Tablespoon of bacon fat in my dutch oven. (yay! another chance to use it!) I boiled the potatoes in another pan, drained, mashed mixed right in it. Then put it all into the dutch oven (already greased!) I only had one small bunch of green onions (about 3/4 cup chopped) but it was still very good. I cut out the extra 2 T butter and didn't add salt, thinking it would be salty enough with the bacon fat and cheese. It did need just a little, though. I think that the cottage cheese may be the important ingredient here -- the flavor was really special. Thanks for the great recipe!
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Grilled Salmon I

Reviewed: Nov. 15, 2012
Love this! Made it twice now, and I measured the seasonings: I used 1/4 teaspoon of McCormick's lemon pepper (but you could substitute regular pepper and a bit of salt), 1/2 teaspoon garlic powder. I used NO salt but added one Tablespoon of lemon juice. The soy sauce makes it salty enough. I think you could get by with half the entire recipe if you don't have a lot of fish. Also, I just throw all the ingredients into a ziplock bag, mix and add the salmon pieces. It was great with less than an hour marinating. I use two small grill trays from the dollar store, take them outside to spray with olive oil Pam, then sandwich the fish and put on a preheated grill. Makes them easy to turn using oven mitts and they don't stick to the grill. Leftovers were so delicious too, just cold for lunch - yum! Thank you, Tinamenina!
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Aw-some Coleslaw

Reviewed: Jun. 22, 2012
I've made this a few times already -- it's delicious! The 9 1/2 cups cabbage is just about a whole cabbage. I even made half a recipe when I had half a small cabbage handy, used less than the half. I guesstimated the amounts (3/4 tablespoon vinegar, etc.) and it worked out fine. One time it was too liquid -- go careful with the milk, add more later if needed. Thanks for this great simple recipe for cole slaw -- for years I thought it was a big deal to make!
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Whole Grain Breakfast Cookies

Reviewed: Nov. 15, 2011
Sorry, I don't know why I seem to be the only one who cannot rave about these cookies. I really stuck with the recipe, since I also want a wholesome cookie with my coffee that includes fiber and protein. I did leave out the chocolate chips because it sounded too sweet. But the cookies just didn't seem sweet enough, and they were heavy. I wish I had NOT flattened them with the spatula. I plan to retry this, with a bit more sugar, more cherries, and maybe more soda to make them lighter, crispier. I do appreciate the recipe, anyway.
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Pie Crust V

Reviewed: Sep. 2, 2009
Wow, now I'm convinced about putting egg into pie crusts! And adding the sugar really does make it almost like a sugar cookie or shortbread. I doubled the recipe, using a whole jumbo egg. I kept half in the fridge for a week and had another great pie crust. I used the crust to make a blueberry "galette" from a recipe in the Detroit News. Brush the top with another beaten egg, sprinkle with sugar before baking. Yum! Thanks for the recipe!
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Braised Rabbit

Reviewed: Sep. 2, 2009
My son shot a rabbit in our back yard, skinned and cleaned it. The least I could do was cook it! This recipe has a wonderful aroma, delicious! I only subbed balsamic vinegar for the lemon juice. But the dang rabbit never became tender, after 2 hours of moist cooking. Great recipe, though. Thanks!
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Chicken Fajita Marinade

Reviewed: Jan. 8, 2009
Thank you for the great recipe, even though I changed it quite a bit! That's partly what's so great about this website -- I'm learning to use other peoples' experience and trust my instincts too. I didn't even measure, used no beer, squeezed half a lemon, threw in some white wine Worcestershire, a bit of flavored vinegar, oil, cumin, brown sugar, and of course cayenne, black pepper and sea salt. Next time I'll use the beer too. Used the ziplock bag and mostly frozen breast tenders -- so easy! It made such great fajitas! Thank you!
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Best Buttercream Frosting

Reviewed: Oct. 22, 2008
OMG, this really IS the best! The flour mixture makes the frosting stand up and stay nice on the cake. It's not overly sweet or oily, and it's very light. I made the flour stuff while the cake was in the oven -- it became a thick gluey glob, but it's the secret ingredient! I really fluffed up the butter, then more fluffing with the sugar, then with the rest. My son loved the frosting, and he never cared for my old recipe with just butter, powdered sugar, vanilla and milk. Thanks for the great recipe!
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Easy Honey Mustard Mozzarella Chicken

Reviewed: Oct. 2, 2008
I used dijon mustard and I think I used too much. It was still pretty good and I will make it again, but will go lighter on the mustard. Thanks for a great combo of flavors!
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Easy Spicy Chicken and Rice

Reviewed: Oct. 2, 2008
This was great! Everyone loved it. I tried to stay with the recipe, but used 1 1/2 cups rice because I wanted to make more. Then used TWO cans cream of chicken and the diced whole jalapeno pepper. It was perfect, just a bit spicy (I don't see how it would be spicy without the jalapeno). I actually stirred the rice during cooking, not disturbing the chicken tenders. Had to add more water (total about 1 can). Then I added shredded cheddar about 5 minutes before serving. Just a great Mexican-creamy casserole! Thanks for this very easy recipe -- the magic ingredients: diced tomatoes with chilies and cream of chicken soup. Lots of possibilities for other additives: corn tortillas, sour cream; who knows?
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Sunday Chicken Supper

Reviewed: Sep. 24, 2008
I'm sorry, but the flavor just wasn't that good. The beans/celery/bacon gave the chicken an off taste to me. My hustband said he liked it but no one would eat the leftovers.
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Butter Roast Chicken

Reviewed: Mar. 6, 2008
This was very good and it was this beautiful burnt sienna color, but the flavor was not quite as great as I expected. It makes me wonder about the quality of my spices, particularly with the large amount of Paprika. I also used half the butter, and put partly steamed carrots in the pan for the last 15 minutes -- they were as good as the chicken. I will try this again with fresh paprika...
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Roast Chicken with Cracked Peppercorn Sauce

Reviewed: Mar. 6, 2008
This turned out to be very good, but with very subtle flavor, not a big flavor. I used the usual substitutes: chardonnay wine for Vermouth, and onions for shallots. After about an hour in the oven, it was a pale chicken with A LOT of watery juice, so I poured most into a saucepan and boiled it down, while continuing to roast the chicken. It did brown up nicely. I only used a teaspoon of peppercorns, worried that they would turn off certain picky eaters in my family. I dissolved a teaspoon of flour into half and half before adding to juice -- it thickened up like gravy, which was very good.
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