Karen Recipe Reviews (Pg. 4) - Allrecipes.com (18308056)

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Garlic Chicken Fried Chicken

Reviewed: Jan. 14, 2008
This was pretty good although I do prefer more traditional chicken fried chicken Southern flavors without the garlic. I used Progresso Italian bread crumbs (more than flour), subbed whole wheat flour for the AP, added paprika, and black pepper. Cooked them in as little olive oil/canola as possible then used the pan for my gravy for over it and mashed potatoes. Thanks for sharing.
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Dijon Four-Bean Salad

Reviewed: Jan. 14, 2008
Ok I made this for dinner and while it was good, it seemed to be missing something. I used honey instead of sugar. Couldn't figure out what it was. I added sliced green onions and bacon bits. I think that since it had been in the fridge marinating that the oil and honey thickened. Maybe if it were to sit at room temp for awhile prior to eating the dressing flavor would come out more.
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3 users found this review helpful

French Baguettes

Reviewed: Jan. 8, 2008
I'm giving this a 5 because the taste was WONDERFUL BUT, not sure what happened. I pulled the risen bread out to do the egg wash on it and to put it in the oven and it fell!!!!! It was only as high as biscotti. Will try again simply because of the taste but not sure why it fell moving from the warm rising place.
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Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Dec. 26, 2007
I didn't have swiss so I used white cheddar. This was so yummy and a very filling late night snack.
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1 user found this review helpful

Gingerbread Boys And Girls

Reviewed: Dec. 19, 2007
This makes alot of dough. I enjoy it and will make it again. I will add a little more ginger the next time though...other spices as well.
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5 users found this review helpful

Asian Orange Chicken

Reviewed: Dec. 10, 2007
This was very good. I used Panko bread crumbs instead of flour. I also did not add the chicken back to the pan but kept it warm in the oven. I added at least a cup of chicken broth to the sauce into the pan and reduced it before adding in roughly 1 1/2 tbsp of cornstarch (mixed with liquid from pan) to the pan to thicken. Placed the chicken on top of rice then poured the sauce over the rice. There was plenty of sauce for the whole dish. This was soooooooo yummy.
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71 users found this review helpful

Herb Butter

Reviewed: Nov. 6, 2007
Yummy! Used dried parsley as that's what I had and cayenne pepper (just a dash) too as I didn't have red pepper flakes. Spread it on sliced bagette and toasted in the oven to go with our Italian dinner tonight. Thanks for sharing. UPDATE: My 12 yr old son will now only use this for his "butter". He LOVES it!
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20 users found this review helpful
Photo by Karen

Banana Upside-Down Cake

Reviewed: Oct. 19, 2007
Is very tasty!!! I subbed French vanilla cake mix, added a box of banana cream pudding, used 4 eggs, milk, oil. It's a killer cake but the pecan/brown sugar mixture does seem to leave alot in the pan behind. I really coated the pan too. My bananas were sliced like medallions and couldn't seem them under all the pecan/sugar mixture, but I did notice they had a green tint to them. Next time may decrease the brown sugar slightly and maybe a little more butter. I'll also make sure the brown sugar is slightly cooked to help dissolve the granules so will soak in a little more. Ate a piece fresh from the oven. Thanks for sharing and this is a keeper.
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4 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Oct. 16, 2007
I didn't have any red pepper flakes so subbed cayene pepper. Not spicy at all. I look forward to try it with a little fire to it. The glaze was wonderful though. I convection baked mine at 400 for 20 mins and it was perfectly done. This is a keeper, thanks for sharing. ps. the next day I ate the leftover fish and I did notice the heat from the cayenne at that time. It was just a hint of heat and nothing painful. Also, I cannot wait to try this on shrimp. Reminds me of the Kung Pao Tempura shrimp at PF Changs.
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Rosemary Ranch Chicken Kabobs

Reviewed: Oct. 3, 2007
This was an absolute wonderful marinade. I will use this on chicken anytime.
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Apple Honey Bundt Cake

Reviewed: Oct. 1, 2007
I baked 2 smaller bundts at about 45 mins each. I too backed off on the honey to 1/2 cup, glad I did, it's rather sweet. It's not as moist as I would've anticipated with the honey. All that maybe because it was baked smaller, I will try another time in a large bundt and see. I am going to make some caramel sauce this evening and drizzled it over a warmed up slice of cake for dessert. On further thinking about this cake...I think a warm caramel glaze poured over it while the cake is still warm (therefore they cool together) would be what I do the next time I make it.
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11 users found this review helpful
Photo by Karen

Bread Machine Rolls

Reviewed: Sep. 26, 2007
Oh my gosh these are to die for!!!!!! Unless I'm crunched for time I will never buy rolls again. Thank you for sharing! The only thing I changed was the pwdered milk...all I had was powdered buttermilk so used that instead.
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1 user found this review helpful
Photo by Karen

Banana-Nut Bundt Cake

Reviewed: Sep. 20, 2007
This was a good. solid breakfast/brunch kinda cake. I will definitely make this again. I did take note of earlier reviews re: pineapple getting lost, and the crushed does get lost in it, therefore I added a tad bit of pineapple extract, but may next time use tidbits as well. I used macadamia nuts since it had a "tropical" feel to it, although I must say that no particular flavor stood out to me. I made a cream cheese glaze as well and added pineapple extract to that as well. I only had 2 med bananas so next time wil have more bananas and may add some pudding mix for more moisture.
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3 users found this review helpful
Photo by Karen

Cajun Corn and Crab Bisque

Reviewed: Sep. 18, 2007
This was good BUT, between the salt in the Creole seasoning and the salt in the Old Bay seasoning and the salt in the Worchestershire... this was like a salt lick. Even my son who always adds more salt, thought it was too salty. I know that my Cajun BF wouldn't like this because of the salt. I will keep the recipe, but I won't add the Old Bay or additional salt to the bisque. I did add finely diced carrots, dried parsley (towards the end) ps: Old Bay brand crab and shrimp boil (liquid) was used.
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9 users found this review helpful
Photo by Karen

Baked Maryland Lump Crab Cakes

Reviewed: Sep. 17, 2007
This was good. Made it for dinner tonight. Made 1/2 the recipe. They were moist and I baked them on convection so they browned up nicely. Next time, I may flash saute them and them finish in the oven. Oh I also used Ritz crackers instead of bread crumbs.
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1 user found this review helpful
Photo by Karen

Chocolate Covered Strawberries

Reviewed: Sep. 17, 2007
This was a great mixture and covered my stuffed strawberries nicely. It's not too hard that all the coating falls off with the first bite. Thanks for sharing.
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2 users found this review helpful
Photo by Karen

Tiramisu Layer Cake

Reviewed: Sep. 12, 2007
This cake is wonderful. I used it as my cake recipe in a Wilton decorating class so I didn't frost it with what I wanted to. Ignoring the Wilton class icing...this cake is simply delicioso!!!!! I torted both layers, brushed the coffee mixture over all layers, then topped with the coffee mousse layer then sprinkled cocoa on top of the mousse. I put it together 2 days prior to being tasted tonight after class and it was moist and wonderful.
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Photo by Karen

Apple Maple Crumble Pie

Reviewed: Sep. 10, 2007
This was one of those easy yet yummy desserts, I had everything on hand. Was great warm with vanilla ice cream. Next I make it though I will add apple pie like seasonings to it, just to give it a little more flavor.
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1 user found this review helpful
Photo by Karen

OREO® and Fudge Ice Cream Cake

Reviewed: Aug. 29, 2007
Great and easy dessert. Change the flavors by changing to different flavor sandwiches. Next time I make it though I will have a large tub (or 2 8ozs tubs) because there just wasn't enough to completely "frost" it the way I like. I may also try the neapolitan sandwiches and maybe sliced strawberry layer. Yum!!
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15 users found this review helpful
Photo by Karen

Mississippi Tea Cakes

Reviewed: Aug. 27, 2007
Oh my heaven's these are wonderful. I split my batter (not adding in extracts until after the split). Half of the batter contained lemon extract and some lemon zest. The other half I added vanilla and almond extracts. These are just so light, and soft and just perfect with a glass of ice tea on this hot summer day! Thank you for sharing this recipe.
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2 users found this review helpful

Displaying results 61-80 (of 101) reviews
 
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