karen Recipe Reviews (Pg. 1) - Allrecipes.com (12889787)

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Tortellini Chowder

Reviewed: Mar. 26, 2014
I had to make a lot of substitutions with things I had on hand, and also to keep it from being too spicy, and lower in calories. My family doesn't care for spicy, so I used only the red bell pepper and onion, (one large of each, rather than measuring), which I sauteed in olive oil rather than margarine. We left out the potatoes since I'm making potato soup in a few days. I'm not crazy about cumin, so I only added ½ a teaspoon, and ¼ teaspoon of chili powder in place of the ground red pepper. Rather than oil and flour I mixed cornstarch and milk, and used nonfat milk instead of the half-and-half. I also tossed in two small chopped zucchinis that I needed to use up, with the (frozen, rather than canned) corn. I know it sounds like a lot of substitutions, and people hate when a recipe is rated with so many changes! :( Some were to keep it lower in fat, others were to keep it from being too spicy for my heat-sensitive family. I appreciate the base recipe, we really enjoyed it.
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Roasted Brussels Sprouts

Reviewed: Mar. 18, 2014
My husband and 17 year old don't care for brussels sprouts, so I usually only cook them for myself. I decided to try this recipe and they gobbled them up! A teaspoon of salt sounds like an awful lot to me. Initially I followed the recipe other than the salt. They were delicious. Now I cut mine in half and score the stem end, then mix them with olive oil, garlic powder and onion powder. Once they're on the cookie sheet, I lightly sprinkle them with garlic salt and black pepper. I start with them cut side up, then flip them over halfway through cooking. It takes 20-30 minutes with them cut, depending how big the sprouts are. I love the outer leaves that fall off and get crispy, yum. This recipe is delicious as is, but you can season to your own taste!
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Yummy Peanut Butter Cookies

Reviewed: Feb. 25, 2014
I don't care for almond extract so I used only vanilla. I also used butter because I don't use margarine, and used all whole wheat flour. They came out the perfect texture for us, baking 350 for about 12 minutes giving them lightly crisped edges and soft middles. My only complaint is they weren't peanut-buttery enough for us so I might add an additional 1/2 cup peanut butter next time.
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Cream Of Carrot Soup

Reviewed: Feb. 21, 2014
I doubled the recipe other than the spices, (not a big fan of ginger and my 17 yr old hates curry.) I added garlic and 1/4 t. of nutmeg. Trying to save on calories, I used olive oil instead of butter and I also used nonfat milk rather than the cream. It was delicious; my boys had two big bowls each. I love the sweet carrots with the curry and hint of ginger. Will definitely make again with my changes.
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Amena's Triple Chocolate Chip Cookies

Reviewed: Feb. 4, 2014
My 17 year old gobbles these up as fast as I can make them. They're delicious as-is, but I sometimes substitute oats for half the flour (I always use whole wheat) and often times add a big scoop (4 TB or so)of creamy peanut butter, just to change it up a little. Once when we were out of butter I used applesauce instead, and he didn't even notice the difference; I think the peanut butter masks the applesauce flavor. As you can see it's a great recipe as written but also versatile!
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Lo Mein Noodles

Reviewed: Jan. 1, 2014
This was quick and easy, not to mention, delicious. I doubled the sauce like others suggested, other than the ginger, because I don't care for a strong ginger taste. I couldn't even taste it, so I could have used the extra ¼ tsp and been fine. My green onions were quite large so I added the whites along with the sauce and noodles, then saved the green parts to sprinkle on top of each serving, along with some slivered onions. Yum! UPDATE: We eat this pretty regularly, but I usually add extra veggies. It just depends what I have on hand; quartered and sliced zucchini, small broccoli florets, red peppers, just use whatever your family enjoys! I don't usually change the sauce because it's delicious as is, but once in awhile I'll add a tablespoon of lime juice. I also use ½ veg (canola) oil and ½ sesame oil when stir-frying, for a little more flavor. It's very versatile, but delicious as written!
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Soft Christmas Cookies

Reviewed: Dec. 16, 2013
I have been making sugar cookies for over 40 years. It was tradition for us kids and our mom every Christmas to make huge trays to give as gifts. This is the best recipe I have found, and I have tried many recipes over the past decade, trying to find the perfect sugar cookie. These cookies are tender and delicious but hold up to decorating when properly cooled. Don't overcook them unless you prefer a crispy cookie. They are still good, but we prefer them soft and only bake them until they are barely golden at the edges. *I use butter, not margarine. I have also used half whole wheat flour. Since we frost and decorate them anyway, it doesn't matter that they have a darker color from the wheat flour.
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Grilled Cheese Sandwich

Reviewed: Oct. 11, 2013
I grew up on white bread with American cheese, but now I prefer a healthy wheat bread with a mixture of cheddar and monterey jack. I also use butter flavored pan spray on the bread rather than butter, even though real butter tastes the best.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Oct. 2, 2013
This is one of my husband's favorites. I use applesauce instead of butter, which drastically changes the texture. He's on a no cholesterol diet, so it works for us. I also add about 1/4 to 1/2 tsp of cinnamon. Delicious.
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Sep. 18, 2013
This dish was delicious. I had to substitute vegetarian sausage, and a veggie bouillon cube, but other than cutting the oil in half, I followed the recipe. My family loved it, too. Thank you Kathy!
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Stir Fried Snow Peas and Mushrooms

Reviewed: Sep. 4, 2013
I used this recipe for fresh green beans replacing the snow peas, and it was delicious. My husband said it was better than our favorite Chinese Restaurant.
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Mediterranean Chicken Orzo

Reviewed: Sep. 4, 2013
We used used a can of black beans rather than the chicken, since my DH is a vegetarian, but we all loved it. I'll probably try vegetarian "chicken" strips next time!
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White and Wild Rice Pilaf

Reviewed: Aug. 14, 2013
I deviated from the recipe a little so I could use my rice cooker. Less babysitting that way. I bought a wild rice mix from the bulk foods at Winco, so I just put mine in the rice cooker with a couple of bouillon cubes for flavor. I cut up the celery, onion, carrots and sauted them with a splash of oil and some garlic, keeping the veggies firm. I then added a bunch of chopped green onions and zucchini toward the end, just barely letting the zuc soften. When the rice was done I combined it with the veggies, and my family loved it. I think it could use a few shakes of basil and oregano but they liked it as is!
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No Bake Cookies III

Reviewed: Jul. 13, 2013
It's been way too hot to turn the oven on for weeks now. I finally decided to give in and try these stove top cookies. From reading the reviews, I think I let it boil a bit too long, because they were slightly crumbly. I turned away from the stove just long enough that I didn't start timing when it was at a rolling boil. That's completely my fault, they were still delicious, just a little messy. I'll be sure to keep a better eye on them next time!
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Crab and Pea Salad

Reviewed: Jul. 9, 2013
I would give it three stars as-is, we just felt it was a little bland and lacking something. ** When I made it the second time I used half ff mayo and half ff sour cream, added two stalks of diced celery, two chopped green onions (whites and greens, no onion powder) and a handful (maybe 1/4 cup) of sliced almonds. We don't eat bacon, so that was also substituted with veggie bacon. I spooned it into pocket bread and my boys gobbled it up. Thank you for the base recipe!
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Stuffed Peppers My Way

Reviewed: Jun. 13, 2013
I had to make a lot of adjustments for my fussy/special diet family. My family prefers red peppers over green, so I used those. Additionally, I added some 'gimme lean' fake sausage that I fried in a pam-sprayed pan before the onions, then proceeded per the directions. The only other swap was kraft fat free shredded cheddar in place of the feta. I would love to have tried the feta, but I'm the only one that likes it. I hate when people review a recipe after making so many changes, but this was delicious, so I'm giving it 5 stars, anyway. My 16 year old ate 4 half peppers and wanted more! Thank you for the wonderful base recipe, Sandy!
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Cream of Sweet Potato Soup

Reviewed: May 17, 2012
This was delicious. I used fat free sour cream instead of cream. Since it was such a small amount, you don't really taste the tang of the sour cream, but it made it nice and creamy.
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Creamy Dill Cucumber Toasties

Reviewed: May 11, 2012
Instead of worrying about the crackers or bread getting soggy, and also to save calories/carbs, I just sliced the cucumber into 1/4" thick rounds and spread the cream cheese mixture on top, then sprinkled with dill. It might not be for everyone, but we loved it. We also loved the recipe as is, too!
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Potato Chips

Reviewed: May 10, 2012
Even with all the positive reviews I was so skeptical that a microwave could produce crispy, light potato chips. I was wrong! The oil isn't necessary, at all. I sliced them real thin by hand with a very sharp knife, placed them on a pam-sprayed plate, lightly sprized the tops of the slices as well, and sprinkled with a bit of garlic salt. It took 4 minutes in my microwave, and they're delicious. I decided to experiment while the family was sleeping, now I wish they were awake to taste them! Thank you for the amazing recipe, Jessica!
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Banana Banana Bread

Reviewed: Mar. 7, 2012
This was delicious. I did have to make two changes because I was almost out of flour. I used one cup of whole wheat flour, and one cup of oats. Instead of the butter, I used 1/2 cup of applesauce because we're on a low fat diet. I sprinkled about 1/4 of a cup of chopped walnuts on top, then baked it in a 8x8 pan for 35 minutes. Yum!
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