KARENKINM Recipe Reviews (Pg. 1) - Allrecipes.com (1581662)

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Grilled Halibut with Cilantro Garlic Butter

Reviewed: May 18, 2008
Very good. I marinated fish for 6-7 hrs in garlic,olive oil cilantro and lime juice, then seared in olive oil, and added a lid to finish cooking. After removing the fish to a plate, I dumped the marinade into the fry pan, cooked for a few minutes with some additional lime juice, then stirred in the butter until melted. Fresh cilantro is a must in this recipe.
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107 users found this review helpful

Quiche Lorraine II

Reviewed: Aug. 10, 2008
Some quiche recipes require prebaking the pie crust and other recipes don't mention it. I always prebake the crust to prevent sogginess. This was very good, but I did add additional ham as we were having this for dinner. I also ended up with a lot of extra egg batter, so I would recommend using only 3 eggs and 1.5 cups milk. I did find this to be a little too salty (maybe my ham?) so I'd omit it and salt at the table.
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50 users found this review helpful

Flavorful Flounder

Reviewed: Sep. 16, 2007
Very, very good. I omitted the green onions as I had none, but did sprinkle with onion powder. My husband added Old Bay to his fish before I popped this in the oven. We both thought this was delicious, even on frozen whiting from the grocery store.
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20 users found this review helpful

Savory Blue Cranberry Shortbread with Caramelized Onion Cranberry Jam

Reviewed: Oct. 23, 2010
Fabulous and different. Loved them with or without the jam. The recipe was a little intimidating but actually turned out to be pretty easy, though not quick. I would never have thought to use these as appetizers. I served them with a dinner of scrambled eggs and turkey sausage.
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19 users found this review helpful

Fennel Pork Chops

Reviewed: Jul. 10, 2005
This recipe has become a staple in my household. This is the best and easiest recipe I have found on line to date. I don't know why so many reviewers found this so salty; I just sprinkle each chop with the garlic salt - I don't pay any attention to the measurement called for in the recipe. Also I do not use cooking wine which does contain salt. The little bit of liquid left after cooking is perfect for spooning over the pork chops just before saving. Thanks for this wonderful recipe Jessie. I have probably been making this twice a month for 2 years now.
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15 users found this review helpful

Indian Chicken Curry (Murgh Kari)

Reviewed: Jul. 13, 2012
I found this to be incredibly hot and strangely bitter.
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14 users found this review helpful

Chicken Honey Mustard Pie

Reviewed: Aug. 4, 2007
This was good but needed more filling for all that crust. I used 3 large chicken breasts. Next time I think I would add more veggies - maybe some celery, red pepper and mushrooms. You could add another breast, but it did seem to have plenty of meat. I don't think I'd name this honey mustard as those flavors were overpowered by the soy sauce - I think I might try cutting the soy sauce in half in hopes the honey mustard flavor would be more noticable.
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14 users found this review helpful

Creamy Mocha Frozen Dessert

Reviewed: Jul. 1, 2007
Excellent! I did have a little trouble getting this dessert out of the dish - -next time I will spray the dish with Pam. I did double the crust ingredients as suggested. I used espresso powder instead of instant coffee for more coffee flavor. I used light cream cheese and light cool whip and this was still good,good, good!
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13 users found this review helpful

Italian Chicken Sausage Risotto

Reviewed: Jan. 29, 2011
I really wanted to like this, but it was just okay. I could barely detect the thyme, and it was pretty gloppy.
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12 users found this review helpful

Cream Cheese Coffee Cake

Reviewed: Apr. 12, 2008
My very picky daughter loved this but I thought it had several problems. The baking time was way off - I really don't know how long I ended up cooking it, and it still was a little underdone. The cake was dense and heavy, just a touch shy of gummy. The filling was really tart, and, for a second, I thought I forgot to add the confectioners sugar. The only sweetness to this cake came from the topping.
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12 users found this review helpful

Mexican Tinga

Reviewed: Jan. 29, 2011
I used a package of 3 boneless chicken breasts, poached and shredded it, and was shocked to find the cooked meat weighed only 10 oz. Needless to say, my tinga was extremely spicy as I used most of the 7 oz can of peppers. Half the can for 3 chicken breasts is probably too much. Despite that, my husband enjoyed this and he's really not a big fan of Mexican cuisine. Instead of buying ready made tostada shells, I baked corn tortillas on a cookie sheet until crisp, and with the addition of shredded cheddar, sour crean and spinach leaves, this was a tasty meal.
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11 users found this review helpful

Pineapple Enchiladas

Reviewed: Jul. 24, 2005
I wish I had read the reviews before making this as the pineapple definitely needs to be drained. While I enjoyed these very much, some additional sour cream and green chiles would have made these even better.
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11 users found this review helpful

Cardamom Granola Bars

Reviewed: Jan. 23, 2011
Who knew you could make your own granola bars?? I was afraid I'd let the butter/sugar/honey boil a bit too long, but they came out perfectly. I did use the tin foil (saturated with cooking spray). The bars sliced up nicely with minimal crumbling. I love the peppery taste of cardamom, but this was a bit much and needs to be cut back to 1 tsp. I can't wait to try this again as there is so much you can change up - the fruit, the nuts, the spice, adding chocolate morsels etc. I love recipes like this that inspire my creativity!
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10 users found this review helpful

Herbed Salmon

Reviewed: Sep. 16, 2007
Surpisingly moist despite no added fat (must be that controversial tin foil). The combination of herbs was pleasant enough but could easily be adapted to incorporate your favorites.
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10 users found this review helpful

Sicilian Lemon Chicken with Raisin-Tomato Sauce

Reviewed: Mar. 11, 2007
I wasn't too sure about the combination of tomatoes and raisins but this really was very good. My only complaint was that their was very little liquid in the sauce to keep the chicken moist. If I were to make this again, I would not drain the tomatoes and possibly add some additional liquid.
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10 users found this review helpful

Skrie Salmon

Reviewed: Oct. 1, 2006
This was very pleasant but I think the only reason I noticed the anise and mint flavoring was because I knew it was in there. Maybe more anise and fresh mint would have made for a more noticable flavor? I also didn't think the lemon peel was enough to flavor the butter - you will probably need to add a little juice.
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10 users found this review helpful

Minted Salmon

Reviewed: Jul. 11, 2010
This made the most succulent salmon I've had in a while. I used wild caught sockeye and marinated for about 3 hours before cooking on the grill. I was concerned that the mint might be overwhelming, but it just tasted herbal. This took quite a bit longer to grill than the recipe indicated, and I did not pull it off until it was looking a little overcooked (it was wonderfully moist and delicious). I did skip the brushing with butter - that would have added uneeded extra calories.
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9 users found this review helpful

Pork Medallions with Port and Dried Cranberry Sauce

Reviewed: Jul. 8, 2010
This was very good. My only complaint was that the meat could have simmered with the sauce to absorb more of the flavor. Being on Weight Watchers, I cooked 3 small pork chops and halved the sauce ingredients.
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8 users found this review helpful

Mashed Potato Layer Bake

Reviewed: Apr. 5, 2010
Not only did this taste great, it was unique and company worthy. The sweet potato taste did not come through very strongly so I would not be afraid to serve this to people who didn't care for the sweet variety. I used russet potatos for the white layer, but had to add additional sour cream to make it spreadable.
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8 users found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Jul. 31, 2005
This was very tasty!! I was looking for a recipe to use up some leftover feta, and this one appealed to me because it didn't call for a lot of "processed" ingredients. This really was very simple - the only prep required was on the onion and tomatoes. I did follow the advice of an earlier reviewer who suggested braising the onion and chops in chicken broth - I didn't want to overbrown the chops while trying to cook the center. If you are going to use the broth, you may want to omit salting the chops before browing as mine were a little on the salty side.
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8 users found this review helpful

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