Karie Recipe Reviews (Pg. 1) - Allrecipes.com (10925283)

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Holiday Cranberry Chutney

Reviewed: Dec. 6, 2010
This was very good. I used less than a cup of sugar. I filled a cup measuring cup and added sugar until I felt it was right. I think it was about 3/4 cups of sugar. I also had to cook this longer than the original recipe, but that could be because I cooked it covered at first so there was liquid that still needed to be cooked off at the end of time. Oh, and I only had whole cloves so I tossed two in and took them out afterwards. Then we baked it with brie and chopped sugary, spicy pecans. Wow, this was a spectacular combination.
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Grilled Brown Sugar Pork Chops

Reviewed: Jan. 2, 2010
I love this recipe. I never have apple juice so I do use apple cider vinegar instead. I'm not so certain I'd adore this recipe like I do with the juice but with the vinegar, it is fantastic.
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Photo by Karie

Impossible Buttermilk Pie

Reviewed: Oct. 7, 2009
This was a wonderful, custard pie. I didn't have buttermilk so I used regular milk that I let sit out for 30 minutes with a tablespoon of lemon. I didn't use the full amount of sugar. I probably used about 1 & 1/3 cup. I also used an extra tablespoon of baking mix to make certain it was nice and solid. I cooked it for 42 minutes and dusted with powered sugar and cinnamon. My husband wonders where I've been hiding this pie all our marriage. He was thrilled with it.
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42 users found this review helpful

Lit'l Smokies® Mummy Dogs

Reviewed: Oct. 5, 2009
I made these last year for halloween. They were a lot of work for something so small but they make a nice impact on your table. I took this general idea and make something similar with regular hot dogs year round. I take small biscuit dough and smoosh them down and wrap each hot dog with 1.5 biscuits. Then I just bake them according to the biscuit instructions. We call them biscuit dogs, and we love them. I started using biscuit dough instead of crescent rolls because they are less fat. My dss likes them better, go figure.
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28 users found this review helpful

Chicken Stock

Reviewed: Oct. 4, 2009
This is a wonderful stock. I'm so in love with it. It goes in all my recipes that need broth now. Chicken pot pie, chicken soup, chicken and dumplings, whatever. Whenever I don't have fresh ginger root, I'll just sprinkle the powdered stuff in and it still is wonderful.
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11 users found this review helpful

Emily's Famous Marshmallows

Reviewed: Sep. 20, 2009
This made a big gooey mess. However, after reading a bunch of different marshmallow recipes, I think I found my error. Marthacrocker13's review while very helpful, also lead me astray. The most common gelatin packets that I found have about half a tablespoon of gelatin in it. This recipe calls for 4 tablespoons so I fell quite a bit short on gelatin. Most of the recipes I've read call anywhere for 3-4 packets of gelatin for the amount of sugar used in this recipe so if I did 4 tablespoons it may be too much gelatin but I don't really know since I've not tried it. The next time I do this recipe, I will probably use 3 packets of gelatin and only a cup of water though. But I will try it again, because I am curious as to the difference egg whites make to marshmallow. The recipe that did work for me didn't use them. This recipe could be greatly improved by the author including a note regarding how many gelatin packets to use, since it is a common way to buy gelatin. If I had gotten it to work, I would have given the recipe a 4 since its for marshmallow's and not something more complex.
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: May 6, 2009
These are wonderful. I usually double and give a ton away whenever I bake them. I also use the orange juice instead of the water. It isn't worth the effort to make gingerbread men out of this recipe though. Next Christmas, I'll probably only make 1 or 2 gingerbread men for my stepson and just make round ones for everyone else. They plump up so much that it really was pointless to make them into men.
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Slow Cooker Carolina BBQ

Reviewed: Apr. 3, 2009
My husband is a Eastern Carolina BBQ junkie and now believes I make the best BBQ ever. :) I did change the recipe a bit though. I used half white vinegar and half apple cider. Then when I was making the sauce I added a splash of apple cider vinegar to punch the vinegar back up since we really love vinegar. Splitting the apple cider with white vinegar at the beginning allows me to add new apple cider vinegar into the sauce without it being overwhelmed with apple cider. I am not really explaining this well, but it is amazing.
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3 users found this review helpful

Dutch Babies II

Reviewed: Apr. 3, 2009
Reminds me of childhood. My mother used to make this for special occasions. We always served them with powdered sugar and squeezed lemon on top. That was it. She would mix these up in the blender. They were super light and fluffy. So when I followed this recipe, I used my blender instead of beating it. Also it is very important to melt butter in the pan in the oven before pouring the dutch baby in.
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4 users found this review helpful

Homemade Italian Turkey Sausage

Reviewed: Feb. 19, 2009
I love this sausage recipe just as it is. My local grocery store broke my heart and stopped carrying turkey sausage. This recipe more than makes up the loss. This is much cheaper than buying it anyways. Wonderful, veristale recipe. I use it in everything: meatballs, breakfast casserole, sausage patties, etc. My husband is pushing for turkey meatball subs soon. :D
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2 users found this review helpful

White Bean 'n' Ham Soup

Reviewed: Jan. 14, 2009
This is a good bases for a white bean "n" ham soup. I used dried beans vs. canned. My method was to bring the beans to a boil in a couple quarts of water then simmer for an hour. After an hour, I threw in a couple of carrots sliced in half long ways, a quartered onion, a couple celery stalks sliced in half long ways, the herbs and double the spices the recipe called for, about 4 chicken bouillion cubes, a couple garlic whole cloves, and the ham hock. After an hour and a half on simmer, I tooks out the carrots, onion, garlic, bay leaf, celery and the ham hock. I added fresh finely diced carrots, onion, celery, a couple smalled peeled and diced potatoes and garlic. I took the ham off the bone, made sure the ham was in small pieces, and threw it back in the pot and simmered for another half an hour. I guess all I used the recipe for was the spices which I had to use a bit more than double since this method made so much soup. In retrospect this review may not be so applicable to this actual recipe. However, our soup was extremely good and now my husband is convienced I should cook a ham at least once a month since we get so many meals out of it. I'm thinking maybe 6 times a year. ;) My ham was from this site's Honey Glazed Ham recipe.
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Honey Glazed Ham

Reviewed: Jan. 14, 2009
This was an extrodinary ham recipe. However, I took off a star because of the 4-5 minutes on broil burnt the crust of my ham. My crust already look perfect and carmalized by the time I turned the oven to carmalize, and thought it would be a mistake ... however I thought I would give the broiler a chance. BIG mistake. I set the timer and forgot to check on it more often than the timer as I was getting other things ready. The crust became quite black by the time the timer went off. Like most people I only made a half recipe of glaze and had leftover. I also added the 1/4 teaspoon of ground cloves to the glaze versus inserting cloves into the ham. I had wanted to use by slow cooker, but my 9 lb ham wouldn't fit in it so I used my oven. The oven cooked it perfectly. After the slices of ham were off the hock, I made a white bean soup with it. My husband now wants a ham once a month, but I'll not be cooking it quite that often. ;) Maybe once every other month.
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4 users found this review helpful

Best Ever Pie Crust

Reviewed: Nov. 23, 2008
I love this pie crust recipe. It’s so simple; I won't buy premade crust again. I always use half butter, half shortening. When I use this recipe for chicken pot pie, I use 1.5 cups all purpose flour and .5 cups wheat flour. The wheat flour gives it a heartier flavor that works really well for Chicken Pot Pie without and just using a half a cup doesn’t mess up the glucose levels, etc. Very yummy.
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2 users found this review helpful

Pie Crust IV

Reviewed: Sep. 28, 2008
On the advice of another review, I used half shortening, half butter. I followed the doubling instructions and substituted 1 cup of wheat flour for one of the cups of all purpose flour. This was an amazing substitution. I love this recipe. If I am doing a sweet pie, I use half the salt and 1/2 a tablespoon of sugar. If I am doing a chicken pot pie, I use the full amont of salt, and no sugar.
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16 users found this review helpful

Gelato

Reviewed: Sep. 6, 2008
Very excellent taste of Italy. I used the Gelato Harlequin Electric Ice Cream Maker by Nemox. It turned out very nice. I don't know if it has a slower churn or not but I let it churn longer than I would regular icecream just in case. For the person who mentioned raw egg yolks, keep in mind the warm cream and the reheating of the mixture actually cooks the yolks into the Gelato, but the method is about having them cook smoothly into it and not lumpily. I've made it with melted Chocolate, Vanilla Bean, Coffee, and Raspberries. Maybe next time, I'll start doing some combinations and possibly some candy bars.
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92 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Sep. 2, 2008
These are really good. I love how the cinnamon and sugar proportions aren't overly sweet and that a great deal of the sweetness comes from the glaze. This makes it easily modifiable for the different sweet tooths in your family. For those who don't like overly sweet, you simply use less or no glaze at all. Personally, I find the recipe calls for too much glaze so I use a little less on my rolls. My stepson doesn't like a lot of sweetness so he doesn't like the glazing at all. My husband though loves the full dosage of the sweet glaze. Any way, its pretty simple to fully glaze some, glaze some less, and glaze some not at all, lol. Very nice recipe.
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Fun Cookie Suckers

Reviewed: Aug. 30, 2008
This is a really cute recipe. I made them for a soccer practice, and they vanished quickly. Has anyone tried to add any chocolate pieces yet? I was thinking about adding more color with mini m&m's. I'll report back if I do.
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Brickle Cookies

Reviewed: Aug. 28, 2008
These are fantastic. I don't know why I hadn't thought of putting brickle or toffee into a cake or cookie before since I adore a nice toffee blizzard, but I'm glad I stumbled across this one. Very tasty.
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8 users found this review helpful

Birthday Bones

Reviewed: Aug. 24, 2008
My dog hates Milkbones. At Petsmart when they first asked if they could offer her a bone, I told them they could, but I doubt she would take it since she hates them. Well, she did take it, I laughed and said she was making a liar out of me. But then she put it down, and peed on it. She really hates most dog biscuits, but she loves these. Thank you!! I didn't think I'd ever find a biscuit type of treat that she likes.
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3 users found this review helpful

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