karensue Recipe Reviews (Pg. 1) - Allrecipes.com (11688202)

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Fluffy Pancakes

Reviewed: Apr. 6, 2012
One of the best recipes I've found on allrecipes. I've been making these every Tuesday this winter. I use buttermilk instead of milk and vinegar. This recipe feeds two hungry teenage boys. Thanks for sharing
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1 user found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Feb. 4, 2012
I hate to criticize someone's recipe so I'll just tell you what happened when I made these; I have two teenage sons that ate them. The oldest said, "Mom, what did you do to your cookies (I have my own special chocolate cookies recipe)? I said, "I found a similar recipe online that was highly rated and I love to experiment." They both said, "Don't ever do that again mom, these cookies s...." Sorry everyone. I agree they are disappointing.
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3 users found this review helpful

Pumpkin Chip Cupcakes

Reviewed: Oct. 16, 2011
I made two changes to make these better muffins: replace the water with buttermilk. It helps them rise better and makes them very moist! Also up the spices! I made the other changes based on family preference and these are a huge hit--restaurant quality muffins! Substituted cinnamon chips for chocolate, pecans for other nut and frosted with a caramel drizzle! The reduced sugar actually lets you taste all the wonderful flavors! Also, I never use papers, I always spray the tins.
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3 users found this review helpful

Grilled Lemon-Pepper Zucchini

Reviewed: Oct. 16, 2011
Thanks for the recipe!
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3 users found this review helpful

Raisin' the Dead Snack Mix

Reviewed: Oct. 16, 2011
Great idea-just too sweet. I've made it several times this fall and here's the best version my family enjoys: 1 10.5 oz box of Cheeze-it Snack Mix (or homemade Chex Mix), 1 lb. or peanuts, 1 lb of chocolate candy corn, 1 cup of high quality chocolate chips or candy bar that's been chuncked, 1 cup of M & M's. If you are serving this at a party in a bowl, also add some caramel corn. This is so good, I'm looking forward to reworking it with Christmas candy!
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4 users found this review helpful

Hamburger Skillet Supper

Reviewed: Oct. 16, 2011
Made according to directions and never will again. My husband tasted this and said, "is this supposed to have flavor?" My 18 year old son came home from college a little later and said exactly the same thing (the apple really doesn't fall far from the tree lol), got out a can of cream of mushroom soup, mixed, heated and ate.
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2 users found this review helpful

Apples by the Fire

Reviewed: Oct. 16, 2011
Made according to directions. Apples turned to mush! Will not try again.
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3 users found this review helpful

Luscious Slush Punch

Reviewed: Jun. 15, 2011
Made for son's graduation party with following changes: no added sugar, couldn't find pineapple juice so I used 5 cups of Welsh's pineapple/apple/orange juice mix. Used other ingredients as directed. When I got ready to pour the Mountain Dew into the punch bowl, my son begged me not to ruin his favorite drink! I said 'trust me' and the rest is history! He loved it! I'm thinking of a way to make individual servings for the summer. Maybe pour mixture into ice cube trays and then add mountain dew and blend. Also thinking this would make great freezer pops.
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11 users found this review helpful

Blueberry Crumb Bars

Reviewed: Jun. 15, 2011
Made with fresh strawberries for my son's graduation (his fav fruit) and it turned out fantastic. I used 7 cups of fresh berries from my garden and baked 55 minutes. I forgot the egg-no problem. I used butter, half brown & half white sugar-same for flour. I also used most of the crumb mixture for the crust and then made a crumb/pecan/oatmeal crumb topping for on top. Very excellent. I also didn't add the 1/2 cup sugar and cornstarch to my berries-didn't need to--they set up beautifully. Leftovers are eaten for breakfast with a little warm milk!
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3 users found this review helpful

Oat Whole Wheat Bread

Reviewed: May 12, 2011
Wonderful! Thank you for the recipe! My family likes our bread fresh so I simply halved the recipe and make one loaf. The only substitution I made was with the milk. I used half water and half buttermilk. The acid in the buttermilk helps the bread rise and makes it soft and fluffy. I also heated the milk mixture to 110-always do. Don't know if it makes a difference or not. Tonight I made it again (Last night's loaf is long gone) and just put the ingredients in my bread maker. I removed it from the machine when it had 15 minutes left on the bake cycle-perfect loaf again - in every way!
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5 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Apr. 22, 2011
sorry-too much vinegar for us! next time I will substitute lemon juice for vinegar!
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8 users found this review helpful

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Mar. 12, 2011
A big disappointment! Made as directed but the cookie was undercooked, greasy and too sweet!
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4 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Jan. 4, 2011
The melted andes mints are a five star idea. The cookie, by itself, is not. As one person already remarked, it is kinda 'greasy'. I will not be making this recipe again, however, I will be melting andes mint candies on my own chocolate cookie dough recipe (and my own sugar cookies and my own shortbread cookies) in the future. Thanks for a great idea.
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24 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Jan. 2, 2011
After reading the reviews and taking others' advice, I was able to make this work for us! I made the rub without the chiptole. Divided it in half and rubbed one tenderloin in plain rub for the kids. Then I started adding the chipotle slowly by one teaspoonful at a time until i got the 'hot' I wanted. Baked at 325 with a cheesy hashbrown casserole for our guests and there were no leftovers! Thanks!
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5 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Jan. 2, 2011
I made this at the last moment with ingredients I had on hand, but it was awesome! The lemon dressing I had made the night before was awful and I had company coming so I had to improvise. I found this recipe and made a few changes. I didn't have an onion but the dressing needed something so I substitued minced ginger-wow! This was amazing! I also kept my greens, crunchies, fruit and dressing separate so my guests could add what they wanted. Six people finished the whole salad. I used 1/3 cup walnuts, 1/3 cup almonds and 2 T flax seed-toasted-for my crunchies. The fruit I had on hand was 2 clementines, 2 granny smiths and 1/4 cup dried cranberries. My salad greens included 5 oz. of baby lettuces and half a package of spinach. Can't wait to make this again-thanks!
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10 users found this review helpful

Cranberry Nut Bread

Reviewed: Dec. 9, 2010
I enjoyed this recipe, however, my family didn't-but my husband said he doesn't like cranberries. It's so much better than fruitcake! I did what another person suggested of adding 1/3 cup buttermilk (didn't decrease the orange juice) but if I make again (for gifts) I won't do that-it changed the texture. I always toast my nuts first before adding to batter.
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7 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Nov. 24, 2010
This was my first time making chicken fried steak and I thought the instructions were confusing. I had to consult another recipe to figure out that the flour was mixed with the baking powder & soda but other than that My hubby enjoyed his treat very much! It had a great flavor! The cube steaks were a little chewy but that was probably my fault. thank you!
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5 users found this review helpful

Sugar Cream Pie I

Reviewed: Nov. 22, 2010
I'm from Indiana and my grandmother was famous for her sugar cream pie. Here are some tips to make it turn out. Substitute flour for the cornstarch-it will thicken up no matter how long you stir it-and let it boil and thicken up on the burner (while you stir it) until it thickens and is creamy. Grandma never used the cinnamon or the vanilla (it evaporates anyways) and she used 2 1/2 cups of cream or evaporated milk. Bake at 325 for about 30 minutes on a cookie sheet and be careful to watch it the last five minutes so it doesn't start boiling over and ruining the pie. Once it starts to boil, take it out, it's done. Cool completely before cutting and enjoy!
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28 users found this review helpful

Sugar Cream Pie II

Reviewed: Nov. 22, 2010
My grandmother was famous for making this pie! Here are a few tips that might help. Combine the dry ingredients together first, then add cream or evaporated milk or whole milk-do not add sweetened condensed milk because it changes the whole taste, into a saucepan and turn it to medium high. Bring it to a boil and stir constantly for a few minutes. It should darken and thicken. Pour into your pie crust and bake at 325 for around 30 minutes-but-you have to watch it carefully after 20 minutes because it could get too hot and boil over and ruin everything. If you see it start to boil in the oven, take it out-it's done! Enjoy!
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19 users found this review helpful

Mission Mexican Pizza

Reviewed: Nov. 22, 2010
another average recipe! I made this as directed and my family was not happy (teenage boys too!) I will go back to my old recipe which is similar and slow cooks in the crock pot.
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6 users found this review helpful

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