Karla R. Recipe Reviews (Pg. 1) - Allrecipes.com (18249190)

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Karla R.

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Chicken Pot Pie IX

Reviewed: Jan. 1, 2014
I've made this recipe twice and love how easy it is to customize. I've made it with both shredded, cooked rotisserie chicken and raw breast meat. I prefer the rotisserie chicken since 1) it's readily available at the grocery store and easy to shred and 2) adds a richer flavor. I boiled the chicken with the veggies in chicken broth (2 cups water and 2 bouillon cubes). For the veggies, I used a mix from Costco that has corn, carrots, peas and green beans. I also added a medium, diced yukon gold potato. Rather than cook the meat/veggies and gravy in separate pans, I combined everything together into one saucepan. This includes the butter, onion (I used minced onion), and seasonings. I also doubled the amount of pepper, added a 1/4 tsp of poultry seasoning, and a 1/4 tsp of garlic salt. Lastly, I love to make mini pies using my muffin tin and ramekins since it's an easy way to help with portion control.
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Liege Belgian Waffles with Pearl Sugar

Reviewed: Sep. 30, 2012
I'm sure this recipe is great, but I used whole wheat flour instead of all-purpose. The result was a very grainy and yeasty tasting waffle. While the pearl sugar does sweeten the waffles, I'm not a fan of how they came out with whole wheat flour. I'll update my review the next time I make it. :)
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Pumpkin Spice Latte

Reviewed: Dec. 4, 2011
As much as I wanted to love this, I couldn't give it 5 stars. I think it's a great start though! I combined the milk, pumpkin, sugar and vanilla in a large jar and shook it for about a minute to make it frothy. I then placed the uncovered jar in the microwave for about a minute to heat the mix (beware, the foam will quickly expand in volume!). Since I don't have an espresso machine, I brewed some very strong coffee, and added it to the heated milk/pumpkin mix. I then garnished with a little whipped cream and pumpkin pie spice. It was decent, but lacked something as it wasn't very rich. Maybe this would be better if you use cream or something a bit richer. I also think it could use more pumpkin! :)
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Fluffy Cake Doughnuts

Reviewed: Aug. 1, 2011
Delicious! I used butter instead of shortening and omitted the cinnamon and nutmeg. The donuts came out great in my baking pan, though they took closer to 18 minutes to bake. I also made the Satiny Chocolate Glaze to ice these with, which came out wonderful!
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Satiny Chocolate Glaze

Reviewed: Aug. 1, 2011
Wonderful recipe and so easy! I used a pyrex measuring cup and a microwave, which was much nicer than using a double boiler. I also had semi-sweet bakers chocolate and chopped that up instead of chocolate chips. This glaze is perfect to go on top of the Fluffy Cake Donuts recipe!
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Curried Coconut Chicken

Reviewed: Feb. 26, 2011
I've never made indian food before, but wanted some of the curried chicken I've had in restaurants. I tried this recipe and was pleasantly surprised by how it turned out! Like one of the reviewers suggested, I cooked the curry power and oil on low for about 5 minutes. I then added the onions and cooked for another 10 minutes. Afterwards, I added the remaining ingredients and simmered until the sauce thickened. Both my husband and I LOVED it! Thank you!
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Lime Cilantro Rice

Reviewed: Feb. 26, 2011
Oh my goodness...this rice was SO GOOD! Easy, quick and a perfect compliment to many meals!
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Naan

Reviewed: Feb. 26, 2011
Absolutely delicious! I've never made these before and they came out perfect! Just like the restaurants! As others have mentioned, I used powdered garlic in the melted butter and grilled these on my George Forman grill. Wonderful recipe! Thank you!
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Pumpkin Spiced Latte

Reviewed: Sep. 10, 2010
This is pretty darn tasty indeed! I always keep KLIM powdered whole milk around, which gives coffee drinks a really rich flavor. I scaled the recipe to one serving by mixing several tablespoons of powdered milk with 1 cup of hot water, a few teaspoons of sugar, a splash of vanilla, and a couple dashes of pumpkin pie spice. I also added a dash of cloves, but will leave that out next time since it overpowered the other spices. To get a nice, frothy consistency, I used a hand blender to mix the milk and spices and then added strong coffee to taste. I typically don't add whipped cream (since it's unnecessary calories and fat), but I may try making this again with evaporated milk for even more richness. Maybe even a spoonful of canned pumpkin? :) Will definitely be making this again!
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Sauteed Garlic Asparagus

Reviewed: Aug. 10, 2010
Absolutely delicious! The entire batch was eaten by only two people!
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Oatmeal Chocolate Coconut Chewy

Reviewed: Aug. 10, 2010
I've been trying to duplicate a recipe for some cookies from a local bakery that are to die for! This recipe was a great base, but it still needed something. I added 1 cup of raisins along with milk chocolate chips and black walnuts. I also reduced the brown sugar by about a 1/4 cup since I ran out. The cookies taste really good, but they aren't as sweet as I'd like and kind of bland. Don't get me wrong, they taste okay, but you need some kind of flavoring or spice to bring the blend the different ingredients together. Next time, I may add a tablespoon of instant coffee along with some cinnamon, nutmeg, and cloves.
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Sweet Corn Cake

Reviewed: Jul. 25, 2010
Great recipe! I've been wanting to make this for a while, but never buy heavy whipping cream. This recipe is perfect since I had everything on hand (I always keep masa harina around since I'm Venezuelan). Anyway, the cake came out absolutely perfect and tastes just as good (if not better) as what you can find in many mexican restaurants. Rather than using an 8x8 baking pan, I used an 8" casserole dish and baked the cake for 60-65 minutes. It came out perfect; slightly brown on top and cooked all the way through. Thanks for sharing, Denise!
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Sloppy Joes II

Reviewed: Nov. 10, 2009
I had lost this recipe, and was so glad to find it on here! You simply can't mess it up! I typically leave out the green pepper and use onion powder when browing the beef. I also like to add a few splashes Frank's Red Hot Sauce to give the meat an slight "kick". The only negative thing I can think of is that my house smells like Sloppy Joes for days after I make this recipe! LOL! Thankfully, I love it too much to care! :)
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Kitty Kat Bars

Reviewed: Oct. 31, 2009
This is a recipe I've wanted to make for years; ever since a co-worker made it. While these cookies are VERY sweet and tasty, I found them to be a mess to cut and store. My bars never "set" and the caramel filling was runny at room temperature. Perhaps I didn't boil the caramel mixture long enough. Because the caramel was so runny, it got under my lowest layer of crackers, causing all of the bars to "melt" and stick together when stored in a tupperware. I took these to work and brought back almost the entire batch as everyone thought they were too messy to eat.
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Gingerbread Biscotti

Reviewed: Nov. 29, 2008
Fantastic recipe! I've made this several time, several different ways, and it's almost impossible to mess up! Since I'm a butter lover, I switched out the oil for butter and also switched out the eggs for 1/3 cup applesauce. I left the rest of the recipe the same. I did cut the cold butter into the dry ingredients as others had stated, and found the dough to come out just perfect and slightly crumbly. The cookies came out perfect too! Not too hard, and not soft. Dipping them in white chocolate makes them the perfect snack and they compliment a cup of coffee wonderfully!
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To Die For Blueberry Muffins

Reviewed: Apr. 16, 2006
Great recipe! Easy to make and delicious! We have a bunch of organic, dried blueberries and used those rather than fresh blueberries. They worked wonderfully! My husband gobbled these up in record time! :)
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Japanese Chicken Wings

Reviewed: Dec. 25, 2005
This recipe is excellent! I made it exactly as described for Christmas Eve dinner and my family was oohing and ahhing over it! It did take a little bit of time to make, but next time I'll use two eggs and will toss all of the wings in the egg at once. That should cut down on time. I will definitely be making these again! Thanks for sharing this wonderful recipe!
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