Karine Recipe Reviews (Pg. 1) - Allrecipes.com (13701208)

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Chicken and Pasta in a Mango Cream Sauce

Reviewed: Aug. 15, 2008
My husband and I liked it enough, but my kids, surprisingly, turned up their noses at it. Granted, the older one doesn't like peppers (I'd used red for added sweetness and because I have trouble digesting the green ones) or onions (which I had to omit anyways due to having forgotten about them when I went for groceries). I used some of the green onions and chives growing in my garden. My husband commented on how it needed some salty to counterbalance the sweet, and he added garlic salt to his dish. My older son added more parmesan. He ate everything except for the peppers and mangoes. My younger son sort of nibbled on the meat and pasta but spit out everything else. I will make this again, but only for grownups.
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Portobello Sandwiches

Reviewed: Oct. 2, 2008
Oh, that was good. And easy. And fast. Portobello mushrooms are surprisingly expensive, so I used Porteenies instead and stacked two to three caps per sandwich. I tried them with a mix of Dijon and roasted-garlic mayo, and this was delicious. It may have been my oven, it may have been my roasting pan, but the roasting after having flipped them produced a LOT of smoke in my house. Anyone have any explanation and way to prevent this? This is definitely in the make-again recipe box.
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Pumpkin Soup

Reviewed: Oct. 8, 2008
This was pretty good, but I did make one mistake: I used powdered chicken broth and water instead of chicken stock. Wah salty! It also overpowered the pumpkin flavour. I'll make this again, but next time I'll really use stock.
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Cream Cheese Chicken

Reviewed: Oct. 8, 2008
For those who might be turned off by mushrooms: My eldest son is very picky about onions and mushrooms and lately has been a pain in the nether regions to feed, so in order to accomodate his palate, I substituted the mushrooms with a chopped apple (I had Macintosh on hand). I prepared it all the same way as listed in the recipe, sautéing the apple chunks in butter before adding the cream cheese to melt and all, and it turned out just lovely. Picky eater turned up his nose at the walnuts (which he liked a few days ago, argh) but he did still eat the chicken and cream cheese stuffing. I'd love to try the original version when I have mushroom-friendly guests over, but I'll also make the apple version again. And another thing, I was quite pleased with the presentation. It does make a pretty dish.
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Creamy Pumpkin Pie

Reviewed: Nov. 5, 2008
THE BEST that I've tried so far. Using fresh pumpkin makes a huge difference, I find. As per other recommendations, I used 2 cups of pumpkin rather than 4. It still made a lot, so I also made a walnut/butter/brown sugar topping for one of the pies, adding it before lowering the oven temperature. I've had several people look at me with their eyes wide with amazement upon tasting the pies, several of them having first told me "oh, I'm not a big fan of pumpkin pie..." Thanks so much for this! It's a keeper!
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Crab Quiche I

Reviewed: Dec. 3, 2008
I followed the suggestions to make this with 3 eggs instead of 2, added some garlic powder, used chopped fake crab (crab-flavoured pollock), swapped the swiss for extra-old cheddar and made this into 4 crustless individual quiches in Coquille St-Jacques dishes, baked for 30 minutes. They were EXCELLENT. I split one between my two kids, and both my youngest (who's not yet 2) and my husband (who normally hates quiche, but said he's willing to try anything I cook) shared the fourth one. His verdict: "I liked it because it tastes nothing like quiche." He must have had bad quiche in the past... In any case, this is going right into the recipe box to make again. I'm going to try all kinds of variations. Yum!
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New York Rye Bread

Reviewed: Dec. 3, 2008
Honestly, meh. It was pretty ordinary. I tried the suggestions to use more rye and less wheat flour and got a smaller, harder loaf with not that much more flavour. I was hoping to get a good recipe to make smoked meat sandwiches, and this was disappointing.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 3, 2008
Okay, YUM. This was the moistest, most delicious spice bread I've ever made, and it kept well for DAYS. The secret is indeed in using fresh pumpkin, and I also made my own apple sauce to replace the vegetable oil, which surely added to the moistness! It was a hit with the family and the coworkers, with whom I shared the recipe. I have lots of pumpkin purée left in the freezer, I'm definitely making a few more loaves for the winter holiday potluck meals.
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Easy Roasted Pork

Reviewed: Dec. 3, 2008
I love pork loin. I think it's the best cut of meat of the entire animal. That said, I felt that the marinade was too sweet for sweet sake, and lacked something of a tang to really spruce up the dish. Perhaps next time I'd use less maple syrup and more dijon, or add some sort of vinegar; perhaps I'll have to find the proper side dish to accompany this, something not sweet to counterbalance the meat. Actually... I don't think I have much interest in redoing this recipe, but I might use it as a base to swap some ingredients and add some flavour.
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Cinnamon Raisin Bread II

Reviewed: Dec. 3, 2008
This was a pretty good raisin bread! I'm still looking for The Best Raisin Bread In The Machine recipe, but this one will definitely do in a pinch. I like cinnamon so I boosted that a bit, but aside from that, I stuck to the recipe, and what was left by the weekend was turned into marvelous french toast which my boys gobbled up.
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Pumpkin Chocolate Chip Muffins

Reviewed: Dec. 3, 2008
Moist, yummy and not too sweet. I made these as tiny cupcakes with chocolate icing for my oldest's birthday at daycare and despite the fact that I'd made enough to feed two classrooms' worth, none were left when my husband picked up the boys from daycare. The other reason these were a hit: NO ALLERGENS! My son's teacher raved about them and asked me for the recipe!
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Breakfast Quiches to Go

Reviewed: Mar. 27, 2009
Using the Pillsbury crescent dough for the cups is absolutely brilliant. I'm definitely going to try variations on the filling with the different quiche recipes we can find in here!
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Satay Chicken Pizza

Reviewed: Aug. 26, 2009
Great minds think alike, they say. My husband "created" a similar pizza last week, so I find it amusing to find something so similar so soon in my email. He used a whole grain pizza crust, PC Memories of Szechuan sauce, leftover chicken from a roast, and sautéed some coloured bell peppers (red and yellow), scallions and bean sprouts in sesame seed oil for 3 or 4 minutes before putting them all on the peanut-sauce-covered crust. He sprinkled grated cheddar and lots of fresh cilantro on top before baking in the oven at 400 for 12 minutes, turning the oven to broil to really melt the cheese. I thus second the PC Memories of Szechuan as a great sauce for this. It is available in Provigo, Maxi and Loblaws stores (and affiliates).
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Irish Lamb Stew

Reviewed: Mar. 16, 2010
This was very good. I made a reduced quantity as calculated by the "servings" customizer, so perhaps I didn't have enough liquid for the quantity of food in the stock pot as it seemed to boil out almost completely. Like others, I traded the wine for Guinness, and even at 4 servings I added almost a full can to replenish the liquid. This did add to the flavour, I'm sure. Heating it the following day (following the advice posted here) turned the stew into ... well, less of a stew and more of a mush. I don't think I'll be waiting a full day again before eating it. I made pumpernickel buns to use as bread bowls, and the flavour of the dark bread and caraway seed went very well with the stew, so that's a combo I will stick with. I'm going to wait for cooler weather, and for lamb to be on sale before I make this again, but I will make it again.
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Cedar Planked Salmon

Reviewed: Jul. 23, 2010
I got this in my email this morning as the Daily Dish, and since we've had planks in the cupboard for months and my husband just bought grouper from the Freezer-Meat Guy (door-to-door frozen meat and seafood saleman), I decided to try this recipe on the grouper. I mixed the marinade in a ziplock bag with the fish and let it sit for about 20-25 minutes. The wood soaked for at least 2 hours. Let me tell you... this was wonderful. Tender, flavourful but not overpowering that of the fish itself, definitely in the "to make again" list. I had two different brands of cedar planks to feed my whole family, and so the taste was different for each plank, just so you know: if you don't like this the first time around, change the wood, you might be pleasantly surprised. As it was, both versions were lovely, but still quite different, as one was more woodsy and the other gained a sweetness that didn't come from the marinade. My sons can be picky eaters, but as it was, my oldest polished his plate faster than his parents did. Highly recommend.
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Chewy Granola Bars

Reviewed: Sep. 8, 2011
This is not only easy and delicious, it is also easy to customize. So far everyone who has tried the bars I've made from this recipe (and personal variants) have loved them. I like to shop at Bulk Barn for my granola bar supplies, and I've found all sorts of options as to partial to total replacement of the chocolate chips: from almonds and cranberries to sweet and salty sunflower seeds to even crunchy caramel bits, the variations are endless. I have found, though, that making them without the chocolate chips (like a cinnamon raisin variety) would have required more "glue" to hold things together since there was no melted chocolate, so upping the honey a bit for the no-chocolate variations might be a good idea to prevent them from crumbling too much.
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Pumpkin Stew

Reviewed: Sep. 8, 2011
This is a great seasonal stew idea, and the presentation is spectacular, but the recipe as it stands is kind of bland, thus the 3 star rating. Still, I've made this several times with my own variations (including thyme and other herbs, changing up the vegetables, adding a can of Guinness even) because I love pumpkin and the presentation was totally worth it. It's become my Halloween dinner tradition.
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Individual Baked Eggs

Reviewed: Jan. 26, 2014
Simple, easy, fun presentation, and a crowd pleaser for kids and grownups alike. Made them for a bunch of people this morning, and while some ate them as is, others grabbed some bread and made them into sandwiches. I baked them in silicone muffin molds using only a little bacon grease and no butter, which made them super easy to unmold.
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