karla Recipe Reviews (Pg. 1) - Allrecipes.com (10792230)

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Pork Carnitas

Reviewed: Aug. 12, 2012
These were great. My daughter's little friend who was staying with us this weekend ate so many I thought she was in competition with my husband. This was a great recipe. The only thing I did differently was to use less chicken broth since my dutch oven wouldn't hold it all, and it certainly didn't hurt a thing. My husband told me he could eat them everyday. I served them with fresh homemade tortillas and pico de gallo. Interesting aside: I sent my hubby to the store to buy the meat. He came back with a 4 pound boston butt and said, "They didn't have a shoulder, but this was just the right size." I laughed and said, "Well, you did good, dear. A butt is a cut from the shoulder."
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4 users found this review helpful

Clone of a Cinnabon

Reviewed: Feb. 19, 2012
No bread machine so here's what I do: Add yeast and 1 tsp of the sugar to the warm milk, stir to dissolve, and let it sit for 10 mins until foamy. I use shortening softened a bit in the micro for the dough b/c I don't use margarine. I use my mixer to mix the dough on the knead setting. After it's formed a ball, this is sticky dough, I turn it out onto a WELL-floured surface and knead it a couple times by hand, form into a ball and place in a bowl sprayed w/ cooking spray, cover it with a damp cloth and let rise in a 200 deg oven that's been preheated and then turned off. After 1 hr, roll it out on a VERY WELL-FLOURED surface. If you don't flour the surface well, you'll have a mess trying to roll your stuck dough off the surface. Roll a 16x21" rectangle, spread on butter and sprinkle/spoon/pour on the brown sugar mix, leaving 1/4" margin of no butter/no sugar at the far end of the rectangle so I can seal the roll, as another review suggested. Also per said reviewer, I use my rolling pin over the sugar mixture to smoosh it into the dough and to compress it so it's not falling out all over when I roll up the dough. Cut into 12 rolls, use a glass 9x13 pan, cover and let rise 10 minutes in 200 deg oven again, cover in plastic wrap and refrigerate overnight. No problems with loosing goo, so not sure why that happens to some. Cooks perfectly in the a.m. Frosting makes too much though. I put it on when the rolls are hot or it's too thick. The family loves it.
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5 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Dec. 26, 2010
Overall--great, easy recipe. Very forgiving if you're increasing the recipe or need to alter the cooking temperature/time to accommodate other menu items as well. The only thing I would change is to add some fresh herbs to the sauce, but it's still a wonderful stand-alone recipe.
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3 users found this review helpful

Citrus Carrots and Sprouts

Reviewed: Dec. 26, 2010
This is a great recipe. I doubled this recipe for our Christmas dinner this year. Even my husband who claims not to like brussels sprouts enjoyed it. I didn't have enough zest, so I added a squeeze of orange juice. Thanks, Sherri. This one's a keeper.
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2 users found this review helpful

Sausage, Apple, and Cranberry Dressing

Reviewed: Dec. 26, 2010
I made this for Christmas dinner, increased the recipe by 50% (except for the butter) and so increased the cooking time somewhat. All my guests raved about this dressing. My husband told me, "I wouldn't be disappointed if you made this dressing for every holiday dinner for the rest of our lives." Definitely going in my box of favorite recipes to use again and again. Thanks a TON, Alan!
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7 users found this review helpful

Apple Bread

Reviewed: Oct. 24, 2010
This recipe is soooo good. Just sent it to school with my kiddo again the other day. Of course, there were no leftovers...
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2 users found this review helpful

Homesteader Cornbread

Reviewed: Sep. 22, 2010
This is a great recipe. DO NOT skip soaking the meal in the milk. Also, DO stir by hand for five minutes after all the ingredients are combined. I made this to go with my husband's chili. He doesn't like cornbread because it's "tasteless and boring" and he ate 3 pieces! He was also miffed that this cornbread overshadowed his chili. Everyone at the table loved it. Excellent. It's in my recipe box now.
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12 users found this review helpful

Zucchini Coconut Loaf

Reviewed: Sep. 17, 2006
The first time I made this recipe, I left out the currants and doubled the recipe, and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness, so I tried again. The second time, I doubled the recipe, but used three eggs instead of two and substituted brown sugar for half the white sugar. I also used dried cranberries rather than raisins or currants. This batch is moist and yummmmy! I also realized that with my first batch I was using unbleached 'artisan bread' flour rather than regular all-purpose flour, which I'd purchased thinking it was regular unbleached flour. Don't know what the difference is, but I switched to good old gold medal, and this batch came out great!
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45 users found this review helpful

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