karen Recipe Reviews (Pg. 1) - Allrecipes.com (10680806)

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Fluffy Pancakes

Reviewed: Jun. 17, 2012
Excellent texture in this cakes! I especially like the fact that the batter is "thick" b/c our family is a diverse family - hubs likes blueberry, son likes chips or plain, and i am purely a plain girl at heart. so i can pour the batter and sprinkle the "add-ins" to as many pancakes as needed. I do admire the chef - frankly, I can't imagine anyone being happy with just 1/4 of this recipe so think about doubling if you have hungry guys! Of course, I did add a tad of vanilla as always (I can't make anything without it - which makes it tough to get the Buffalo wings spicy LOL). I would suggest you DON'T leave the butter out - it is not so much a flavor additive as it does change the texture a bit.
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Nut Rolls

Reviewed: Apr. 23, 2011
This is a great recipe for nutrolls. I used a different nut filling (cinnamon doesn't do anything for me in nut rolls) and made 1/2 of the rolls with poppy filling. The only change I made to the recipe was I added an extra 1/2 cup of sour cream (not intentionally, I got carried away and put too much in talking while I was making the dough) and I did let them raise for 90 minutes before sliding into the oven. I would note that this makes 6 med rolls - I can't imagine making 7 out of this unless you really like small ones. I think this is one of the nicest doughs I have ever worked with - mixed nicely, rolled easily. just don't roll too thin. this is a keeper!!
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Melt - In - Your - Mouth Shortbread

Reviewed: Jan. 9, 2011
These are melt in the mouth, yes. But they are not shortbread. Shortbread should have a supremely buttery taste - that taste was lost in the dough here. i salvaged them by flavoring the glaze a little but if you are looking for a quick shortbread, this is not it.
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Golden Sweet Cornbread

Reviewed: Oct. 4, 2010
Why can't I give this 10 stars!! I doubled it and it made a thick 13x9" pan. I did add a cup of thawed frozen corn but other than that - perfect!! Not too sweet, moist, great with chili.
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Sugar Glazed Walnuts

Reviewed: Aug. 8, 2010
simple and fantastic! made a batch for our ice cream dessert at a small dinner party - they loved them. they went into salads or were just nibbled out of hand. good recipe! thx for this one!
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Dill Pickle Meatloaf

Reviewed: Jul. 30, 2010
not sure what i did wrong on this one. we love meatloaf but this just didn't hit the spot with any of us. the meatloaf wasn't bad, it just wasn't special enough to add to the rotation in place of something else. and the topping didn't go over well at all (my son said "this is just like going to a fast food place where they nuke the burgers with the pickles and ketchup on them"). i try to not ever rate a recipe at 3 stars - i figure it is just personal taste if it turns out badly - but this one really didn't go over with anyone in the house. sorry.
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Broccoli and Sausage Cavatelli

Reviewed: Jun. 29, 2010
wonderful! quick and easy! i made it the first time only subbing broth for the oil nd we loved it. second time: fresh broccoli (steamed), rotini, chicken instead of sausage, and chicken broth. oh my goodness, it was quite tasty. this is a keeper for work days when time is tight but hungry family demands a tasty dinner!
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Mini Meatloaves

Reviewed: Jun. 12, 2010
ok. stop looking. this is it. i had my hubby make this when i was running late from work this week (really, it is simple so it matches his cooking experience :). no changes. we used 85/15 ground beef. let me tell you - i don't like meatloaf. not even my own. just never catches me. this was marvelous. i have always used oatmea, egg and milk but adding that darned cheese (even lower-fat Cheddar) made the meatloaf - despite the lower fat beef, these were moist and juicy and tasty. and the topping was to die for. really. my son and hubby wolfed down 3 each and i actually ate 2 (oink). but then i realized - that was 4 oz of meat for me. ok, so maybe it was not an oink moment. i guarantee when i normally make a whole meatloaf, i use 2.25# beef and 1# pork and the two of them demolish 1/2 of it so there is a great portion control here. don't change a thing. really. try it the way it is. i think it was great. i can only imagine slicing these horizontally the next day for sandwiches if there were leftovers. kudos to Tonya on this one!! i hope to find more of her recipes!
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Sour Cream Pork Chops

Reviewed: Mar. 8, 2010
I cooked mine for 4 hours on low and then they sat in warm for 2 more hours. they did fall apart so i am not sure how i would cook them next time - i like tender but i also like having the chop intact for easier serving. i dredged in flour flavored with Cajun and a little pork chop seasoning (Penseys) . they were ok but we were looking for more flavor. think i needed to add something to the sour cream to zest them up. i think this is a good starter recipe but needs something more. there are some really amazing chop recipes online that I think are just as easy and more flavorful.
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Southern Pulled Pork

Reviewed: Feb. 20, 2010
Loved this recipe - cooked it on low for 8 hours. Did not taste much of the Cajun although the smoke came thru nicely. next time, we added another TBL of Cajun and it was just lightly seasoned and perfect. Great recipe. Served with BBQ sauce and banana pepper rings and B&B pickles.... yum.....definitely a keeper!
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Mama's Balsamic Vinaigrette

Reviewed: Dec. 23, 2009
I too added the extra teaspoon of Dijon and that made all the difference between a good dressing and a great one! Tossed it with a mix of baby greens, crumbled Feta, dried cranberries, and sliced almonds - not a speck was left!
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Chicken Chili Soup

Reviewed: Nov. 20, 2009
This was pretty tasty although not spiced enough for us. It did improve over a few days - i took some for lunch on day 3 and it was much improved. YOu might want to eiher increase the chili spice again or I will try cooking my chicken in spices a la chicken tacos before I add it to the soup. 6/29/10 - update: yep, we do soup in the summer too! tweaking this with black beans instead of kidney and upped the corn. omg. my son is addicted! this freezes nicely as well and goes nicely in the crockpot on low while i am at work. again, great recipe - a keeper!
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Cranberry Pumpkin Muffins

Reviewed: Oct. 31, 2009
Let me start by saying I think I botched these because it was by far the stiffest dough I have made! But it was soooo worth it! We are trying to watch a little so we used Splenda Blend - only 1 cup per other reviewers - and it was delish, enough sweetness to offset the cranberries but not so much that you felt like you were eating a poptart :) We also added about 3/4 cup chopped pecans. I noticed with the Splenda Blend that it took only 15 minutes to bake. Mine were a little ugly (could not smooth them on my life! think it had to be the Splenda Blend???) Ugly or not - we are doing this one again and again - the flavor is really pretty great!
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Sweet Potato Latkes

Reviewed: Sep. 27, 2009
My husband and I love baked sweets and we love grilled sweets and thought this would be a natural - but they were too sweet and spiced. I think next time we make them, we will try leaving out cloves, cutting the sugar a little, maybe just a little brown sugar and a bit of ginger. It was pretty funny though - we made them an a day when the A/C was on and the windows shut - and hubby said the house smelled like Christmas cookie baking time!
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Grilled Swordfish

Reviewed: Jun. 19, 2009
The best recipes are quick but don't taste it - and this qualifies! I used the Kikomann Teriyake Marinade and Saude which is very thin - I wasn't sure how it would work but it was what I had on hand and it was perfect - no need to buy the expensive fancy marinades! I did add the garlic powder to the melted butter to ensure spreadability rather than sprinkle it on later and it was perfect! The teriyaki is enough to add flavor but not scream teriyaki. I would say if you are looking for a recipe that allows the swordfish to shine through with just a hint of flavor, definitely try this one! I am actually thinking this might be an interesting try on chicken breast this weekend too!!
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Meatloaf Cordon Bleu

Reviewed: Mar. 18, 2009
Great recipe! I do make a slighter larger meatloaf, mixing 2.25 lbs ground chuck and 1 lb ground pork. I find it works perfectly in a 9x13. I bake at 375 with foil on it for 45 minutes, then remove the foil, put a "topper" on it - usually BBQ sauce - then 30 more minutes uncovered. we love the smoky Provolone in this! have also thrown some finely chopped broccoli in the ham/cheese mixture. Good stuff!
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Three Cheese Macaroni with Tomatoes

Reviewed: Mar. 15, 2009
This has been a family recipe for over 50 years - my mom and grandmother ran a restaurant and this was on our menu every Friday! A few changes we make - we use canned whole tomatoes and squish them up with our fingers - they just always seem juicier and some folks don't like stewed tomatoes or always have them on hand. We also add a lot of ground black pepper (I prefer fresh cracked but you can use ready-ground too). Just as a note - this is NOT a creamy mac and cheese recipe - not meant to be! The cheese will be rather clumpy and not spread throughout but it is marvelous that way! One hint - if you do have leftovers, saute them in a little butter/margarine the next day - even better!!!!
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Classic Macaroni Salad

Reviewed: Jul. 8, 2008
This is really a great recipe! But - you really need to chill this well to get the best taste. I found 4 hours wasn't enough - it tasted good but seemed a little sweet. After 10-12 hours, the sweetness had mellowed and the salad was great! It was a wonderful cross between a traditional mac salad creamy dressing and a slaw dressing. We made a triple recipe and they scraped the bowl!
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Tortilla Rollups IV

Reviewed: Jun. 14, 2008
I really liked this recipe. I mixed the cream cheese with sour cream dry dressing in the food processor to mix it fast and easy, then handstirred the rest in. We used HOT salsa to give it a little kick but it was not too hot. Made 1/2 with turkey and 1/2 without. It is very soft when you spread it and my first thought was oh . But it firmed up nicely. Didn't drain the salsa butdid chill it for 10 hours before slicing (I think you would be better with a chunkier less "saucy" salsa). You might want to think about using a lower-sodium taco seasoning (maybe even a pure chili powder??) as it was a little salty for my tastes. But they wiped up the entire platter so I think it was quite the hit. Will make again.
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Butter Rich Spritz Butter Cookies

Reviewed: Dec. 22, 2007
I have to share this with you. I have my grandmother's press, which is at least 50 years old. I have NEVER been able to get a dough to go thru it without a hassle - until now! This is the most wonderful dough to work with. I did use all vanilla and no almond but stuck with the other measurements (I always use unsalted butter so I didn't play with the salt at all). It was a breeze - no chilling the dough. Couple of hints though - be sure to let the cookie sheets cool completely so that your dough grabs it (I even put my outside on the deck to chill them). Also, I found that I got WAY more than 3 dozen out of a batch - I used the wreath and camel and tree patterns and a double recipe gave me more than 12 dozen cookies (I gave up counting at that point :). Finally, I always find spritz taste better the next day (like pizelles, they need that overnight rest to really let the vanilla shine thru). Good luck and definitely try this one!
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