Karen_M Recipe Reviews (Pg. 5) - Allrecipes.com (1249808)

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Karen_M

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Farm Macaroons

Reviewed: Jan. 30, 2007
So quick and easy to whip together. I only had 3 egg whites so I used them, and cut the sugar to 1 cup. I increased the coconut slightly per some other reviews. They turned out moist and delicious - very nice! They were extremely sweet though, probably due to my coconut being sweetened (it was all I had). I would make again. Thanks!
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Chicken Pot Pie II

Reviewed: Sep. 28, 2006
This was very good. I followed the recipe plus added extra salt and pepper, a little poultry seasoning, and used light cream instead of milk as suggested. The only thing I did wrong was to place the pie crust directly on top of the filling, instead of above it. The crust got soggy and didn't brown nicely when the filling bubbled up. However, the taste was great and the family enjoyed it.
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Lemon Fiesta Cake

Reviewed: Jun. 29, 2006
I did not add the lemon extract or the raisins, and I glazed it with only lemon juice and sugar, combined and heated. I garnished with fresh lemon zest and hubby asked where the icing was! Oh well. It seemed a bit dry, though. He ate it, but I would probably not make it again.
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11 users found this review helpful

Hash Brown Casserole II

Reviewed: Jun. 14, 2006
I used only 1/2 container (4 oz.) sour cream, omitted the 1/2 cup melted butter and substituted about 1/3 cup milk, used 1/2 fat cream of chicken soup, about 1 1/2 cups grated cheese, a bit of chopped parsley for color, and I omitted the extra salt. I added chopped bacon (about 6 strips) and sautéed it with the chopped onions first, and then mixed everything together. I topped with crushed cereal flakes and about 1/4 cup melted butter. It actually sat in the fridge all day until dinner time, and we baked it for about 45 minutes. It came out cheesy and delicious, and I thought it was great. I would serve it again as a side dish for ham or roast beef. It was good. UPDATE: If you need to, you can bake this right away using frozen hash browns. I have done that the last two times and baked it for about an hour, and it works great!
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2 users found this review helpful

Indian Chicken Curry II

Reviewed: Feb. 23, 2006
Absolutely delicious - will definitely make again. Followed the recipe as closely as I could but did not have the bay leaf or the cayenne pepper and it was still fine. I doubled the recipe because we like a lot of sauce, and it was the perfect amount. I also added a bit more sugar (I guess about 1/4 cup) and that seemed to balance out the spiciness of the dish. Served it with basmati rice and Naan bread. Yummy! ***UPDATE***: Have made this many times now. I now use vanilla/mango yogurt as this adds a nice sweetness to the dish. I do not add the lemon and cayenne pepper at the end, and I have made it successfully without the tomato paste. Also, if you don't have fresh ginger, you can use powdered ginger if you have it. But fresh ginger is wonderful and if you buy it in bulk it is very inexpensive.
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6 users found this review helpful

Hot Fudge Sauce II

Reviewed: Dec. 25, 2005
Very easy to make, came together quickly. It tasted delicious, but was a little on the thin side. I guess I was looking for a hot fudge sauce that was a little thicker, but I got rave reviews at our Christmas Eve dinner - kids of all ages and the adults loved it. Will make again.
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Quick Fruitcake

Reviewed: Nov. 29, 2005
Very easy to make. We used candied cherries and chopped them in the food processor first (next time, we'll leave them whole). We also used almonds since our son is allergic to walnuts. The mincemeat we added had run and brandy already in it - delicious! We baked it for 2 hours in a Bundt pan, and it came out very well. My husband added an icing sugar glaze for the top, but this wasn't what it needed. Next time, we'll probably leave it plain, or dust with icing sugar.
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11 users found this review helpful

Jam Thumbprints

Reviewed: Aug. 31, 2005
Yum! Had to make a few revisions but these turned out very well. I didn't have butter so I used shortening I added a little extra sugar, I chilled the dough for a while before rolling into balls (it was still a bit crumbly - next time, I will chill it for an hour or two), I rolled the balls in coconut instead of nuts, and filled with jam before baking. They turned out great and looked very pretty and professional, just like at the bakery. I got 14 large cookies from this recipe.
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2 users found this review helpful

Pancakes I

Reviewed: Jul. 18, 2005
I made these for Father's Day but forgot to come back here and review the recipe! These pancakes were AMAZING, the best I've ever made or eaten. They were delicious - very light and fluffy. I doubled the recipe, but used only 1 egg, per the previous reviews. This is my "pancake keeper" recipe! Thank you!
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Coconut Ambrosia Salad

Reviewed: Feb. 20, 2005
I made this to take to a Hawaiian party. I followed the recipe bones, so to speak, but only used 1 cup coconut. I used coloured mini marshmallows, I added one can of fruit cocktail, 1/2 cup chopped pecans, and I eliminated the cherries and milk. I estimated the amount of whipped topping - maybe 2 1/2 cups? I just added until it was pretty moist. I suggest draining your fruits very well, and I prefer it made ahead so the marshmallows get very soft and foamy. The leftovers still taste yummy after 2 days.
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8 users found this review helpful

Pumpkin Cookies VI

Reviewed: Jan. 27, 2005
Very nice cookies. Agree with the others that they need longer to bake, more toward 15 minutes. I prefer the flavor of them after they have cooled completely. You know how we are always in a hurry to take a cookie warm from the oven? Well, these ones taste better cold - the sweet pumpkin flavor comes through a lot better.
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Cranberry Sauce I

Reviewed: Jan. 19, 2005
Umm, I feel kind of guilty. Do you know why I feel kind of guilty? Because I ate this with a SPOON and the turkey was long gone! This was delicious! I did tweak it slightly by using 1/2 cup water and 1/2 cup orange juice - I was afraid it might be too tart otherwise, but it was heavenly. It smelled so good as it cooked! I also sprinkled in a dash of cinnamon, and I let it chill/thicken in the fridge for 2 days. The others are right... I'll never buy the canned stuff again. This was so easy and fun!
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 18, 2004
Ohhh.... these were truly yummy! I used a little more milk than the recipe called for - about 1/2 cup, maybe? The consistency of the batter was fine. 1 cup blueberries is perfect; any more and I feel they would fall apart. I used brown sugar for the topping, and this made the tops very crunchy and yummy. Also, use COLD butter or margarine for the topping and you shouldn't have the problem of melting. I baked them at 375 F.... 400 just seemed too hot to me. I got 10 medium muffins from this recipe. I've already eaten 2! Eat them over the sink... they are crumbly yummy goodness!
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Easy Pavlova

Reviewed: Jun. 27, 2004
I was nervous having never made a pavlova before, but it was certainly easy enough to make. The directions and tips were great. Mine turned out golden brown (was that a mistake?) and quite soft; it was a very warm day, so perhaps a winter's day would yield a crunchier outside shell? I only used 1 cup of whipping cream, though; I think the pint (2 cups) would have been too much. I used raspberries and blueberries for the topping, and the family loved it. Very nice and light.
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Janine's Best Banana Bread

Reviewed: Mar. 27, 2004
Easy, quick banana bread. I used my electric hand mixer and first mashed the bananas, then used the same beaters (not a big deal!) to cream the margarine and sugar and rest of the ingredients. Not a lot of clean up and it tasted delicious!
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4 users found this review helpful

Chocolate Pinwheel Cookies

Reviewed: Mar. 2, 2004
I used a whole egg and no milk for this; I also added 1 Tbs. cocoa powder to one half instead of the melted chocolate, and it turned out fine. I had difficulty rolling out the dough, even on waxed paper. It just wouldn't get any bigger than about 8 in., so I just left it at that. I also only got 2 dozen cookies; there is no way you can get more than this. There simply is not enough dough. Anyway, nice cookie, pretty to look at. I might add a touch more sugar next time asd it wasn't very sweet.
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8 users found this review helpful

Mom's Ginger Snaps

Reviewed: Feb. 15, 2004
((UPDATE: I continue to make these fabulous cookies. I've discovered that the fewer cookies on the cookie sheet the better, as they will spread out a little more and crackle even better! Also, I recommend dipping only the tops in sugar - this way, they don't stick to the cookie sheet.)) Absolutely the best cookies I have ever made! I was so excited to see that they had actually crackled and they looked so pretty and tasted amazing! The recipe has oil in it so the dough may look a little different than you're used to, but I think this is what makes these cookies so wonderful. I doubled the cinnamon and ginger, and *very* lightly greased my cookie sheets (or you can use parchment papaer, because they will stick otherwise). I baked them for 8 minutes at 350 F., and they were perfect - soft, crackled, and totally yummy!
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226 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 26, 2003
Well, I finally made these after having the recipe in my recipe box here for over 15 months! I don't have a bread machine, so I did my best following others' advice here. All of my ingredients were fresh, yet I had trouble with the rising, both the first time and the second time before baking. Anyway, they turned out fairly well and the family enjoyed them. I like how inexpensive they are to make, and will probably make them again.
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Scented Applesauce-Cinnamon Ornaments

Reviewed: Nov. 14, 2003
Oh, making these was too fun!! I felt like a kid again. I followed the 1-1 ratio shown here and used 1 cup applesauce and 1 cup cinnamon for mine, and got about 34 small ornaments/package tie-ons. I used a small chopstick to poke a hole in each one, and will hang them on my tree and one in my car when they finish drying! I decided not to bake them, so I will air dry them for a few days, turning them every day (as others on the Internet have suggested). They smell great! 'course, my son came home from school, smelled them and took a big ol' bite out of one! Ewww. Do not eat ~wink~. Thanks, Valerie!
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8 users found this review helpful

Chicken Enchiladas II

Reviewed: Nov. 6, 2003
Wow! This was delicious. I have made enchiladas before and was disappointed, but these were phenominal and my husband LOVED them. I made a few changes; I didn't have sour cream, chilies, or garlic powder (imagine!) so I left them out and it was fine. I also found the filling to be too little for 6, so I made 5 enchiladas. I sautéed some chicken strips with spices (chili powder, Mrs. Dash!) and also added extra seasoning to the sauce. I baked the enchiladas for about 25 minutes and they were not soggy at all. Great meal with a green salad. Yum!
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Displaying results 81-100 (of 124) reviews
 
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