KaraBara Recipe Reviews (Pg. 1) - Allrecipes.com (13318425)

Applesauce Pork Loin

Reviewed: Oct. 31, 2011

The one and only time my oven roasted pork loin was actually tender and moist! I have always used a crock pot for that very reason, but last night I took a chance and wasn't disappointed. I did make a few tiny changes: I deglazed the searing pan with a 1/4 cup white wine, lightly reduced that, and added the liquid to my roasting dish, added a 1/2 tsp. ginger paste, garlic paste, 1/4 tsp sage, finely chopped just the rosemary nettles, and mixed all that into the applesauce (and used homemade cinnamon b/c that's what was open in the fridge) and it was great! You really couldn't taste the cinnamon in the roast directly, but it could have mellowed the flavor, and I do think searing the roast is a crucial step to sealing in the juices!

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Butternut Squash Soup

Reviewed: Oct. 7, 2011

I've made this several times and it always comes out wonderfully. It's very forgiving to little adjustments per your taste. I've tried roasting the squash, scooping it out, and burning my fingers (since I'm too impatient to wait for it to cool) and I've peeled it, bruising my knuckles on the cutting board a few times, and honestly, either way, it tastes just great, so whichever seems easier for you. I like the addition of nutmeg to the spices and I definitely use broth (chicken or vegetable). It also works well with the addition of other squash like Delicata, Kabocha, Carnival, etc. Enjoy!

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6 users found this review helpful

Whole Grain Breakfast Cookies

Reviewed: Sep. 24, 2011

**second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over a cookie sheet, allowing them to freeze and then placing them into a ziplock. then all week, i took a few out at a time, baked them at 350 for 10 minutes, gave them a gentle smush as i took them out of the oven to flatten them a bit and let them cool completely on the pan. PERFECTION! NO CRUMBLING AND MY 7 YR OLD DAUGHTER GOBBLES THEM! Pretty dang good. I had to make a few changes, like raisins instead of the dried cherries, but if you had them the cherries would have given a nice pop of flavor (I suppose you could try Craisins or even the cherry flavored Craisins as an alternative too). I added a small gala apple to the food processor (minus stem and seeds) for a little extra fruit content, and my cookies came out very moist (a bit crumbly like many other comments). I think I might add another egg next time? I love the walnuts being ground up. My daughters chomped away on an omega3 & 6 rich, high fiber snack and never once caught on to my diabolical plan to give them something healthy. Possibly my new favorite cookie recipe. I wonder how coconut oil would do instead of the canola?

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16 users found this review helpful

Egg in a Boat

Reviewed: Aug. 29, 2011

I've been eating this since I was a kid (Egg in a Hole according to my Dad). I'd suggest cracking your egg into a small bowl first before pouring it onto the toast for a few reasons; easier aim, less likely to break the yoke, and if the whites are cloudy you have a chance to discard a less than fresh egg before it's too late. I like the suggestions of adding herbs other than straight salt and pepper. Gonna try that! And I've ALWAYS preferred it with a good whole grain bread, sourdough, or even left-over peasant loaf, etc. for the deeper flavor.

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5 users found this review helpful

Tomato Pie I

Reviewed: Aug. 25, 2011

A little trick I learned from my favorite cafe...pre-bake the crust and add a thin layer of your preferred cheese to the bottom. I'd definitely still salt and drain the tomatoes, but thought I'd share her tip!

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5 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Jun. 30, 2011

i've tried many combinations of salt and vinegar without it working, but this does...magic proportions? who knows, who cares! for once in my life, i'm finally getting compliments on the perfect medium egg. (i DO know that making sure your eggs are fresh and not over-cooking makes a really big difference to flavor, texture, and ease of peeling, just and FYI...)

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1 user found this review helpful

Cranberry Sauce with Jalapeno Peppers

Reviewed: Nov. 23, 2010

We made this last year and can't wait to make it again. I gave it four stars ONLY because we made a few changes...to us, it wasn't hot enough, even our picky 4 & 5 yr old "non-spicy-eating" daughters ate it. This could just have been the jalapeno peppers I got, which vary due to ripeness, etc, so I plan on doubling up or leaving in some seeds this year. Also we used 100% cranberry/pomegranate juice in place of the water (YUM!) and omitted the sherry based on other comments. Finally, I pureed the finished product and while it seemed a little thin while hot, it jelled up nicely if you prefer a smoother consistency.

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20 users found this review helpful

Bran Flax Muffins

Reviewed: Apr. 25, 2010

I used 1 1/2 cups bakers bran since I didn't have any flax on hand, then ground some red cabbage up in my processor (figured the kids wouldn't notice 1/2 c. of it, weird thing...it turned GREEN when it cooked so they look a bit strange, but my picky kids are eating them hot out of the oven, sooo...) also 1 c. applesauce in place of the apples, and added to carrots, dried cranberries, and raisins and up'd the cinnamon to 3 tsp. Despite the odd color mine took from my experiment with leafy greens, they tase great. My 4 yr old dtr announced she wanted these "cupcakes" for her birthday...hmmmm...a tinsy bit of icing and voila! healthy birthday option? maybe!

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Scrambled Eggs Done Right

Reviewed: Nov. 24, 2009

First, adding the salt and pepper after the eggs are cooked means it isn't distributed well, you get seasoned bites and bland bites. I perfer consitency. Secondly, I felt even more guilty eating eggs, already a cholesterol trap, with mayo added...I could feel my arteries hardening and I guess I don't see the point.

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Banana Sour Cream Bread

Reviewed: Nov. 12, 2009

Yummmmm! The only thing I can add to this is that a friend of mine clued me in to using Coconut Oil in baking awhile back and I ALWAYS use some in place of some butter in quick breads and cookies. It's a soft solid a room temp (except summer :D ) and a liquid oil above about 75 degrees. It adds just a hint of flavor that everyone that tastes my baking loves, but can't quite put their finger on...the perfect secret ingredient! Try substituting 1/2 the oil/butter in a recipe. My favorites for using it are...Banana Bread, duh, and chocolate chip walnut cookies (or white chocolate macadamia nut!). You can spend $$$$ at a health food store for Coconut oil, but I find it in the vitamin section of my local Walmart for $10 (sounds like a lot for a little jar, but you don't need much and it's soooo good and good for you!...that's my justification for eating the Banana Bread and cookies, hahaha, Girl Math!

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3 users found this review helpful

Sweet Italian Green Beans

Reviewed: Aug. 24, 2009

Although I haven't made this yet, I've had it, and it's great! My neighbor used to make it for all our potluck get togethers and everyone LOVED it. I always meant to get the recipe from her, but never did, then I moved away suddenly and I've been looking for something simillar ever since. I'm so happy I found this! It's great comfort food and works nicely in a crock pot with fresh beans (add salt!) which is what she did when they were available.

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7 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: May 19, 2009

Can't talk...mouth full...would be great half raisin half dried cranberries!

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Fluffy Pancakes with Wheat Germ and Applesauce

Reviewed: Dec. 6, 2008

Quite tasty but I added a teaspoon of cinnamon and a chopped peeled apple for some extra chunks. Yum! After making it, we all wished we'd added a touch of salt to wake up the flavors, but we'll we making this on Saturday mornings for sure!

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4 users found this review helpful