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

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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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1 user 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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2 users found this review helpful

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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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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Vegetarian Lime Orzo

Reviewed: Oct. 3, 2014
Yum! I doubled the veggies and added half an onion, diced. We still had a ton of tomatoes from our garden, so I used 2 cups of chopped, fresh tomatoes rather than canned. I really liked the shredded vegs with the orzo, it was a nice texture and the lime juice (no zest) gave it a good flavor.
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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

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

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

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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5 users found this review helpful

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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2 users found this review helpful

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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3 users found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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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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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

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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8 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

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

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