Karen Recipe Reviews (Pg. 2) - Allrecipes.com (18308056)

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Praline Pecans

Reviewed: Nov. 12, 2008
I made a test batch of these this afternoon. Soooo addictive! I made 1/4 of the recipe. Don't have a candy thermometer so I did the soft ball in water test. All that being said. I have to get a candy thermometer as I may have taken the candy to a little higher temp. Secondly my pecans had been in the fridge, but I thought out long enough...guess not, as the "goop" set up too fast after putting in the nuts. Next time I will toast the nuts and then cool to room temp just to give them a little more flavor. The aroma when the rum extract hit the warm candy mixture...wow! Cooled them on the Silpat. Maybe next time I may add a little "heat" to them, just a little something to get your attention but not burn.
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8 users found this review helpful

Orange Cranberry Biscotti

Reviewed: Nov. 5, 2008
I made the recipe as is using grand Marnier. Next time I will add more cranberries and more orange zest/GM/or orange extract for a little more flavor. They are a bit more crumbly than alot of biscotti recipes I've made. The dough is more tacky than other recipes as well. I would suggest chilling the dough for about 30 mins before attempting to roll into logs. I added additional flour but it was still a battle having not chilled it, which I knew I should have. Use parchment or a Silpat under the logs to ease in removal from the pan. Also, bake in convection if you have that option (for both baking times). I topped mine with melted Ghiradelli White Chocolate after done.
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5 users found this review helpful

Green Bean Bundles of Joy

Reviewed: Nov. 3, 2008
While my DBF loved them, I enjoy them made with Catalina French dressing better, there's just too much "twang" for me.
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4 users found this review helpful

Green Bean Bundles II

Reviewed: Nov. 3, 2008
While my DBF loved them, I enjoy them made with Catalina French dressing better, there's just too much "twang" for me.
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2 users found this review helpful

Hot Artichoke Spinach Dip

Reviewed: Oct. 26, 2008
I subbed cream cheese for the cream and I was disappointed. While I thought it would make it more creamy with substance,it made it drier. It really needs the moisture from the cream and a little bit from the artichokes for creaminess.
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1 user found this review helpful

Baked Ziti IV

Reviewed: Oct. 20, 2008
Pretty good...About 4 1/2 stars for me.. BUT...I did make some changes based on what I had at the house. I used all ground beef, not sausage (that would be a great addition). Used penne pasta, added fresh oregano and parsley from the garden. Subbed Ricotta for the cottage cheese. Didn't have provolone so didn't have that flavor but added mozzarella to the sour cream mixture as well as on top. All my herbs were fresh and I never picked up on them, especially rosemary, so will add MORE the next time. So, if I had made it with those few things absent, I'm sure it'd be a 5*. I also cut the recipe in half and it still made a ton!!!
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Holiday Chicken Salad

Reviewed: Sep. 3, 2008
This was very good and I found the longer it chilled the more the flavors came out. I used a rotiserie chicken from the grocery.
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2 users found this review helpful
Photo by Karen

Best Bread Machine Bread

Reviewed: Jul. 25, 2008
Ok, here's what I did....divided flour evenly between white whole wheat and bread flour. Added the extra 1/2 tsp of salt, subbed brown sugar for the white and added in 2 tbsp of milled flax seed. I've only tested the bottom end of the bread and I did bake it on "medium- basic". It did fall somewhat even with the extra salt. Next time I will make it on the "medium-light" setting.
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Barbecued Lima Beans

Reviewed: Jun. 17, 2008
This was very good and will remain on my rotation. I used frozen baby lima beans (zapped in the microwave in water - didn't measure but just enough to cover the beans for about 8 mins). I only made serving for 4. I sauted my chopped bacon and onions together. Then when the bacon/onion mixture was nicely caramelized and bacon not quite crisp, I added the beans and most of the water to my pan, thereby deglazing the pan. I simmered that as I added the other ingredients. I only used 2 tbsp of brown sugar, used pure maple syrup and added as squirt of dijon mustard.
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Yummy Honey Chicken Kabobs

Reviewed: Jun. 4, 2008
This was very good. I kabobbed the chicken and grilled my mixed veggies (yellow squash, red onion, bell pepper, grape tomatoes) in a basket. Both the dishes had marinated all day in separate containers. Instead of garlic I used garlic powder in the marinade, also added some pineapple juice and dried onion and dried parsley. Next time I will add more soy sauce and salt (since I have low sodium soy sauce).
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Italian Wedding Cake Martini

Reviewed: May 31, 2008
Like another person said...I doubled everything but the vodka and it was killer!!! Too many of these and it would hurt!!! EDITED: Have been trying to figure out what it reminded me of...a cherry flavored Tootie pop...when you get to the chocolate center and still have just a little bit of the cherry left....yumm
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Baklava

Reviewed: May 21, 2008
Oh my gosh...this was sooooooooooo good. I actually merged 2 recipes. I made the baklava with this recipe and used another one from a greek website for the sauce as it had lemon in it. This was a school project for my 9th grader. The sauce was from a website he had found. This was just toooooooooo good.
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Sesame Chicken with Honey Sauce

Reviewed: May 21, 2008
Oh my gosh these are sooooooo good. I didn't make the honey sauce as I used the bottled O'Charley's dressing for dipping. I used Panko bread crumbs and spritzed them with some canola oil prior to putting in the oven. My chicken chunks took a little longer to cook (only because the rack was lowered from baking) but I did toss them over about 1/2 thru so the other side would get browned. I also added salt and white pepper to the marinade...my chicken nuggets went into the marinade early this morning until cooking this evening for dinner. Yummmmmmmm!
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5 users found this review helpful

Mexican Wedding Cakes II

Reviewed: May 20, 2008
These were pretty good. At first I was skeptical. They definitely have to cool completely before you can move them off of the baking sheet to the cooling rack as they fall apart. My son and I made these for a spanish class project for school tomorrow but I think I'll stick to an old recipe I have that are more moist and sturdy.
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2 users found this review helpful

Hot Bacon Dressing

Reviewed: May 12, 2008
This is wonderful!!!!!!!!!!
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4 users found this review helpful

Best Grilled Margarita Chicken... Ever!

Reviewed: May 5, 2008
My chicken marinated 6 hrs and I could barely pick up on a lime flavor. There are others on this site with fewer ingredients that have more flavor. I won't make this again
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29 users found this review helpful

Margarita Grilled Shrimp

Reviewed: May 5, 2008
I say this is a 4 1/2. I did add some margarita mix and OJ to make some more liquid for the marinade. It was great on the shrimp. Thanks for sharing.
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25 users found this review helpful

Nacho Cheese Sauce

Reviewed: May 2, 2008
Actually about 4 1/2 stars. I used about 7 oz of velveeta as I was out of American slices. I added a tad more kosher salt and then jalapeno relish to give it some zip. It was pretty good, basically it's what "it is". I will make it again with American next time and will use this for those nacho cravings. Definitely will experiment with it on my bbq nachos! EDITED: I did make it with yellow american cheese, think I'll try it with white american and green chillies to make a white cheese dip.
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Photo by Karen

Spring Lime Tea Cookies

Reviewed: Apr. 29, 2008
First of all I made mine lemon as I didn't have any lime zest, but I cannot wait to make these little cookies with key lime juice and zest. They are light and fluffy. I simply dusted them with powdered sugar withing 5 mins of coming out of the oven. I would like a little more lemon flavor to them so I will add more zest next time I make these. Thanks for sharing. I love these cookies.
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2 users found this review helpful
Photo by Karen

Easy Chicken Enchiladas

Reviewed: Apr. 22, 2008
These are a keeper, but I did "make them my own". I didn't measure any of the ingredients, just eye-balled it, decreasing amount of cheese etc. First of all decreased the portion size for only 2 of us. Quick saute'd onion and garlic in EVOO then before browned I added in fresh spinach, cooking only until slightly wilted. Cooled it off then added it to the chicken, soup, etc mixture. I used mexican blend cheese in the filling. Used some spinach torillas and regular flour, only made 4 enchiladas. I had enough filling left over for another one but instead, I thinned it down with some skim milk making it the sauce for over the top. Applied Cheddar Jack cheese on top of the sauce, cooking covered with foil for 20 mins, then uncovering to melt cheese further. So good to be so easy! Thanks for sharing.
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Displaying results 21-40 (of 101) reviews
 
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