Karen Profile - Allrecipes.com (13374410)


Living In: Fredericksburg, Virginia, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Southern, Healthy, Dessert, Gourmet
Hobbies: Quilting, Sewing, Walking, Reading Books
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Recipe Reviews 5 reviews
Ken's Kickin' Posole
I had never made pasole or even really eaten any but I made this and it was EXCELLENT!!! I left out the cloves otherwise made the recipe exactly as written. I do make my own enchilada sauce - take a few handfuls of several different dried chilies (Hot chilies for a hotter sauce, mild chilies for a milder sauce) cut the stems off and break them into large pieces and cover them in water. Simmer for 20 to 30 minutes and puree with an emersion blender or in a regular blender. I have since tried this at my local Mexican restaurant. They serve theirs with sides of chopped cabbage (2 small handfuls), a couple tablespoons of chopped onion and some chopped cilantro (instead of adding it during the cooking process-keeps the flavor better?). I am going to add the above to my next batch when serving. EXCELLENT - this has become my favorite.

0 users found this review helpful
Reviewed On: Sep. 30, 2013
I made these caramels for the first time about 2 weeks ago. It was the first time I've made any type of candy and they came out fantastic. Far superior to anything store bought. I made one batch following the recipe exactly except cooking until 248 degrees because I wanted the caramel to be a little softer. I have made a 2nd batch the same way and made them into caramel pecan turtles and then also dipped some pretzle rods into the caramel, rolled them in chopped pecans and then dipped in melted chocolate. I am going to use this caramel - cooking until about 245 - to make Chocolate Caramel Pecan Cheesecakes - also from this site - which I give to everyone at Christmas. No more unrapping and remelting 12 to 14 bags of caramels. This will be so much more tastey and skips a couple steps. THANKS for the excellent recipe.

10 users found this review helpful
Reviewed On: Oct. 17, 2011
Italian Sausage Soup with Tortellini
I LOVE this soup and have been making it for about 20 years now. Every where I've taken it and everyone who's tasted it has raved about it. I make a few minor changes that you might like too. I use corn instead of carrots; chicken broth instead of beef - the flavor of the beef broth is too strong for me. I don't like wine in cooking (or at all) so I sub extra chicken broth for the wine) and I don't peel the tomatoes, just seed and dice. I serve it with a little grated cheddar cheese over the top and garlic bread on the side. Garlic bread - roast a head of garlic with a tablespoon of olive oil, sprinkle a little seasoning, bake for 45 min. Squeeze into 1 stick of butter (Smart Balance - gotta cut back somewhere! LOL!) and add a little fresh finely chopped garlic and spread on french bread, then sprinkle with a tiny bit of garlic powder and a teeny tiny bit of salt and maybe a little paprika and bake @ 350 until golden and crusty.

2 users found this review helpful
Reviewed On: Dec. 8, 2010
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About me: I'm an empty nester that's been cooking since I… MORE

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