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

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Quick and Easy Tuna Casserole

Reviewed: Feb. 10, 2011
I've been making something similar for 25 years. My mom made it for years before me with cream of mushroom as well, but one of my kids doesn't like mushrooms, so I've always used cream of celery soup! I saute diced celery and onion in a small amount of olive oil until soft, add the soup and half a can of milk along with the drained tuna and stir until bubbly. Pour that into your cooked pasta, stir well, and turn half of the pasta mixture into a casserole dish. We LOVE cheese, so I top it with a mix of grated cheddar and jack cheese, (per your taste) layer the remaining pasta, then another layer of cheese. We prefer veggies on the side (rather than mixed in) or a salad. But that's the beauty of this dish; it can be customized so easily for your family's taste. You can also use canned chicken if you don't like tuna. Yum!
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15 users found this review helpful

Mexican Wedding Cookies

Reviewed: Apr. 4, 2011
I've been making a similar recipe for 30+ years. I grew up calling them 'Portuguese Wedding Cakes', but the only change is powdered sugar rather than granulated in the dough, like others have stated. They really do melt in your mouth!
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4 users found this review helpful

Spinach Ziti

Reviewed: Apr. 7, 2011
My 14 year old who hates both spinach and cream cheese loved this, as did my husband. When he asked what was in it before tasting I just said, "Pasta, greens, tomatoes and cheese." He never asked what "greens" were and gobbled it up. ;) Alterations; I used spinach fettucini, as I had that on hand, and cut the nutmeg in half since I'm not a fan. I also sauteed half an onion and some garlic before adding the tomatoes, and sprinkled generously with parmesan.
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2 users found this review helpful

Cheesy Rosemary Potatoes

Reviewed: Apr. 25, 2011
I decide to make this with Easter dinner. Usually I try out a recipe first before serving it on a holiday, so I was pretty nervous. Due to distractions, I got behind time-wise and with less than an hour until dinner, I decided to use my trusty microwave. My only change in the ingredients was using lemon juice, since I had no fresh lemons. I just added the juice to the garlic/onion mixture before adding the potatoes, then partially cooked the potatoes for about 5 minutes, stirring frequently. I transfered them to the casserole dish, layered with the cheese and bread crumbs per the recipe then microwaved it, covered, for 25 minutes on high. As the crescent rolls baked, I popped the potatoes in the 375 oven for 5 minutes, but I don't even think it was necessary. It was particularly crunchy along the sides, and not everyone might like that, but we do. My family raved about this dish and demanded I make it every Easter.
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3 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: May 8, 2011
I don't know what I did wrong. I've been trying to find the perfect chocolate chip cookie recipe, something chewy and not too flat. I followed the recipe precisely, but they spread out so thin when they baked. :( They tasted delicious, but they were only 1/8" thick. I'm going to chill the dough overnight and try again.
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2 users found this review helpful

Grilled Peanut Butter and Jelly Sandwich

Reviewed: Jul. 25, 2011
Even though I was sure at age 10 (40+ years ago, ahem. Yes, I am old haha) that I had "invented" this recipe, I had to give it five stars because I know how delicious it is! :) If you're worried about calories; use no sugar added jam, and all natural peanut butter, then spray the bread with pan spray instead of butter. It's not *quite* the same, but still pretty darn good!
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7 users found this review helpful

Classic and Simple Meat Lasagna

Reviewed: Aug. 26, 2011
I never know how many stars to leave when I make changes. Just for personal preference, I'd give it 4 stars because I don't care for the cottage cheese/egg layer, and leave that out. Usually when I make my own lasagna I don't precook my noodles, and we prefer shredded chicken over ground beef. Other than that, this is pretty close to how I make mine! I probably use more cheese, and sometimes cheddar in addition to the mozzarella. For variety, if we have veggies that need to be used I might add sliced zucchini and/or spinach as well. But this recipe is a good, solid, simple lasagna, and you should try it!
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54 users found this review helpful

Shanghai Noodle Salad

Reviewed: Sep. 3, 2011
I made it exactly as written the first time other than the kosher salt, and it was delicious. Since then, I've made a few alterations per mine and my family's preferences. I don't care for raw bell pepper or zucchini so I dropped the matchstick veggies into the pasta water for about 30 seconds just to soften them slightly. I added peanuts to the salad after it was plated. So yummy. I think I'm going to make cucumber matchsticks this time in addition to the other vegs since I like a little crunch and took that out by cooking the other vegs. Maybe some won ton skin cut into strips and quick-fried to sprinkle on top! Obviously you can customize however you wish but it is delicious as written, as well. Thank you, tyansia! edit: I forgot to mention that I couldn't find the chinese noodles, and used whole wheat spaghetti, broken into thirds, before cooking.
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25 users found this review helpful

Yummy Watermelon Pops

Reviewed: Sep. 9, 2011
Delicious! Made as is, and it was a big hit with a houseful of 14 yr old boys. MURPHSANDY: You should be able to substitute Granulated Splenda cup for cup, or Splenda Sugar Blend, 1/2 c = 1 c sugar. Hope this helps!
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9 users found this review helpful

Crescent Dogs

Reviewed: Sep. 14, 2011
I've been eating these for...well, a lot of years (over 40). My mom used the make them for us to eat before we went out trick-or-treating so we'd have full tummies before we started sneaking our candy. She called them Halloweenies. :) We always used American cheese growing up, but trying to avoid as much processed food when I started making them for my kids, so I used cheddar. They're good either way, and they like to dip them in ketchup and mustard.
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7 users found this review helpful

Italian Zucchini Boats

Reviewed: Oct. 8, 2011
I decided to try this recipe, though it's similar to what I grew up making. I didn't remember any measurements and thought it would be a good base recipe. Like others, I sauteed 1/2 a lg onion with some garlic in a barely-oiled pan, but did not pre-cook the pulp, just chopped it real fine. Once it was mixed with the onions, tomato, and parm, I thought 2c. of bread crumbs seemed excessive, so I only used 1c., 1 egg, and 1/2c. veg bouillon instead of chicken broth. I sprayed the pan with olive oil pan spray which worked fine. It seemed to take forever to cook, though. After 30 mins I upped the temp to 375 and cooked them for another 10-15 mins. It was delicious, but I think I'd like it even more with less bread crumbs. Maybe my zucchini weren't considered medium, but small? I really had to pile on the stuffing! Haha, Overall, a very yummy recipe and I'll definitely make again with some adjustments.
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4 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Nov. 25, 2011
I made this as an alternative to pumpkin pie for Thanksgiving, due to family members with dietary restrictions. I made it with reduced fat bisquick, non-fat evaporated milk, and left out the butter. Everyone said they loved it more than pumpkin pie! We ate it warm with fat free cool whip on top, and it was delicious. I especially loved not having to bake and watch another pie in the oven. I mixed the ingredients the night before, then just poured it in the slow cooker about 3 hours before dinner time. 7 hours would have burned it or completely dried it out. It smelled so yummy while it was cooking, and I'll definitely be making it again next Thanksgiving. :)
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3 users found this review helpful

Pecan Pie Bars I

Reviewed: Dec. 19, 2011
I made these for Thanksgiving rather than a traditional pecan pie. Everyone raved and said they liked it better than pie. The only thing I'll do differently when I make them this week for Christmas is cook the base a little less, maybe 15 minutes, as it was a little darker than I liked, and slightly dry. It could just be my oven. These were also much better the next few days after baking when the filling had time to seep into the crust. Delicious!
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2 users found this review helpful

Mini Pineapple Upside-Down Cakes

Reviewed: Feb. 22, 2012
I definitely did something wrong, and it could be because of my changes, but they were still delicious. I baked them in a regular-sized cupcake tin. I used pineapple chunks - 4 to each cup - and only had two left, so it was the perfect size. They took exactly 20 mins @ 350 for the cake to be done, but when I inverted them, the brown sugar was still grainy. Maybe next time I'll warm it with the butter in a saucepan before putting it in the cupcake tins, so the sugar is dissolved. They were still delicious, and very easy! :) Yes, I made some changes to the recipe, and I know people hate when a recipe is rated with changes, but it was only because I was working with what I had on hand. Rather than cake mix I used Bisquick Light, and used the pineapple juice rather than milk or water to make the batter. I also added some cinnamon, I didn't measure, just sprinkled some in. I'm sure it is delicious either way! Thank you Cindy!
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2 users found this review helpful

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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3 users found this review helpful

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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5 users found this review helpful

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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3 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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