Karen Recipe Reviews (Pg. 2) - Allrecipes.com (1278626)

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Original Irish Cream

Reviewed: Jan. 11, 2012
I started off with 1/2 the Irish Whiskey and half the Almond Extract. It was good, but still too much Almond. I would make it again with no Almond Extract. Make it without first and add 1/8 tsp. at a time if you really want to include it. Bailey's Irish cream has no Almond flavor.
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3 users found this review helpful

Pork Medallions

Reviewed: Oct. 24, 2011
Loved the taste and simplicity of this recipe. I added a 1/4 C. of white wine to deglaze after the roux was complete and a spash of half and half at the end. Didn't have any savory.
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3 users found this review helpful

Spaghetti Carbonara II

Reviewed: Aug. 16, 2011
Just not sure what the fuss is about. Okay dish and followed the recipe to a T. My hubby and twin 14 year olds said it wasn't their favorite. I would say lacking butter and lemon was key.
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3 users found this review helpful

Chicken and Herbs

Reviewed: May 7, 2011
Very good. I rubbed the herb mixture all over bone in breasts as well as under the skin. We love the skin, so didn't remove it.
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4 users found this review helpful

Pull-Apart Easter Blossom Bread

Reviewed: Apr. 24, 2011
Amazing. I'm Ukrainian and grew up with my baba's Easter bread so can attest that this bread's texture is spot on. It is also NOT bland and is the way it is supposed to be. My only comment is that with the raspberry and glaze, it was too sweet for us and more like a danish. I would cut the jam and glaze in half next time. The "flower" thing did take some practice, but the second one was much prettier.
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14 users found this review helpful

Hungarian Goulash Traditional Style

Reviewed: Apr. 14, 2011
Okay and probably 3.5 stars, but I did adjust it abit so gave it the benefit of the doubt. Didn't have an oven bag and not enough time to use the slow cooker so I baked it in a covered dutch oven at 350 for 2 1/2 hours. I used fresh herbs b/c I had them on hand and also wanted to use up a 1/2 acorn squash and two parsnips. Loved all the ingredients, taste just wasn't over the moon. I probably wouldn't make it again.
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3 users found this review helpful

Gramma Bertha's Banana Cake

Reviewed: Apr. 2, 2011
Very good and as previously noted, a perfect texture somewhere between banana cake and banana bread. I used 3 1/2 mashed bananas, 1 tsp. vanilla and will make a confectioners sugar/orange juice glaze.
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2 users found this review helpful

Sausage, Kale, and White Bean Soup

Reviewed: Jan. 29, 2011
I found it just okay. I much prefer the Zuppa Toscana on this site.
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3 users found this review helpful

Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Jan. 29, 2011
Was looking for a lower calorie/fat version of my favorite Ultimate Shrimp Scampi from this site and thought I'd try this creamy style. Sorry, this just didn't do anything for me as I found it was very bland.
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 31, 2010
A-M-A-Z-I-N-G!!! This has been in my recipe box for over a year and only now got around to making them. Cut sugar back to 1/3 c. and substituted 3/4 c. of the flour for whole wheat. Baked in a glass dish @ 400F as directed and 3-4 minutes after removing from oven, inverted a metal cookie pan over top. Then turned them upside down for about 10 minutes to let the filling redistribute. Then turned the glass baking dish back right side up and iced them. I can't tell you how perfect the texture was. My family devoured them.
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4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 25, 2010
I sauted all the veggies, spices and 3 minced garlic cloves. I also added the stock to the beaten eggs (mixing with a fork as I added the liquid), then poured it all over the bread crumbs so the egg was more evenly distrubuted. Will continue to be our favorite stuffing.
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11 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Dec. 12, 2010
My 13 yr.old twins ate 3/4 of the entire pan (I used skinless boneless thighs) before I got home and raved about it. Awesome and easy. I also doubled the sauce, used fresh grated ginger and used brown sugar, substituting 1/2 with Splenda brown sugar. I will only 1 1/2 times the sauce next time.
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3 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Nov. 20, 2010
It was good, but very expensivie to make. 6.00 for the cream cheese, 3.50 for the angel food cake. 3.50 for the strawberries, 3.50 for the cool whip.
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19 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Nov. 17, 2010
I crumble the italian sausage, only use 1 tsp.of the crushed pepper flakes and only 3 potatoes cubed small. Instead of cans of broth, I use 9 cups of water with 8 tsp.of Better than boullion chicken stock
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3 users found this review helpful

Buffet Meatballs

Reviewed: Oct. 31, 2010
Sorry, I made them exactly according to the directions and just didn't care for them; the flavor was not that good.
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1 user found this review helpful

French Baguettes

Reviewed: Oct. 27, 2010
A-M-A-Z-I-N-G. I put mine through the bread dough cycle and substituted 1/2 c. whole wheat flour for 1/2 c. of the white. The second rise just didn't materialize, but the end product was still like I said. Will let it rise longer next time, but the crunchy outiside from the egg wash was terrific and the four of us ate both loaves in one seating w/pasta.
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Scalloped Potatoes and Onions

Reviewed: Oct. 27, 2010
Very delish. I added a generous handful of grated sharp cheddar to the sauce the last minute of cooking and the same to the top of the casserole during the last 10 minutes if cooking; my kids/husband gobbled it up. I also used 1 T. mayo & 1 T. Light sour cream as a substitute for 2 T. mayo. Very creamy and because my kids were crazy for the melted cheese on top, I may try adding a bit of grated chesee to every layer with the potatoes/onions next time. Great recipe.
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Buttery Rolls

Reviewed: Oct. 4, 2010
Didn't turn out as buttery as recipe suggested and didn't rise hardly at all in the 15 minutes. Dense texture and took an extra 5 minutes to brown at all. I'm going to keep looking for a lighter, fluffier bun.
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1 user found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Aug. 31, 2010
Amazing sauce and my new family staple for pasta night. I only used 1 tsp. salt and added some fresh basil and parsley (about a tbsp.) when I put in the meatballs and upped the parmesan and garlic powder (doubled) in the meatballs.
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Good Old Fashioned Pancakes

Reviewed: Aug. 8, 2010
This was a nice light pancake, but my family likes my recipe better. It's very similar only instead of 3.5 teaspoons of baking powder, I use 1 tsp. and 1 tsp. baking soda, no salt ( I think that was the taste I didn't care for) and one tbsp. of lemon juice in the milk to substitute for buttermilk.
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2 users found this review helpful

Displaying results 21-40 (of 163) reviews
 
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