Karen Recipe Reviews (Pg. 1) - Allrecipes.com (18308056)

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Amish Friendship Bread II

Reviewed: Nov. 18, 2005
Caramel Apple Friendship Bread - Here's something I did different I did to it today. Using this original recipe as the base, I added chopped apples, pecans, apple pie spice to the mix. Baked in 2 8x4 pans for about 60 mins. When cool I poured a Caramel Glaze over the top of it. On the starter recipe link on the recipe and it says at the bottom you can freeze this starter. I always do and it comes out great.
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93 users found this review helpful

Dijon-Tarragon Cream Chicken

Reviewed: Nov. 9, 2005
I too made some adjustments on this recipe. I took the advice of others and dusted the chicken with flour and I doubled the sauce recipe. PLUS, after removing the chicken I deglazed the pan with dry white wine, after it reduced by half I added finely chopped shallots. After the shallots cooked for a few minutes I then added the cream. Instead of tarragon in the sauce I added Herbes de Provence, stirred then added back the chicken. I garnished the chicken with fresh chopped tarragon. We used the sauce for the asparagus on the side. My kids (10 & 12) loved the sauce and the chicken. They actually used the sauce to disguise the taste of the asparagus. This is a keeper recipe and I've shared it with friends. Nice and easy but definitely a show stopper.
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78 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

Pecan Pie Cake I

Reviewed: Nov. 10, 2005
This was a hit at a book study of ladies. Severely decadent. It's a keeper in my book. Next time though I think I'll make it in a 9x13 pan instead of the 10x15, to make it just a little thicker.
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41 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

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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24 users found this review helpful

Chicken Vegetable Potpie

Reviewed: Feb. 13, 2007
This was a wonderfully easy and delicious recipe. I did change some based on other reviews. First, I cooked my veggies in chicken stock with salt and pepper added to it. I added salt, pepper and Herbes de Provence to the chicken mixture. I used a rotisserie chicken (garlic/herb) from Kroger. And made a double crust. Also doubled the soup, one cream of chicken one cream of celery.
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24 users found this review helpful

Green Beans with Almonds and Caramelized Shallots

Reviewed: Jan. 17, 2010
I loved this!!! I did cut back on the sugar though to about 1 tbsp. Didn't have slivered almonds but sliced and didn't have red bell pepper but green. A keeper recipe!!!
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22 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

Corn Chowder

Reviewed: Jan. 28, 2008
This was pretty good. I used cream of celery soup as I didn't have mushroom (left out the mushrooms themselves as we don't like them)soup or celery. Used chicken broth instead of water. Sweated the onions and carrots (small dice) in olive oil and small amount of butter then deglazed the pot with the chicken stock. Then added potatoes and let the pot simmer until veggies were tender. Will keep this on hand. Thanks for sharing
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17 users 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

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

Two Tier Strawberry Pie

Reviewed: Aug. 16, 2006
This was great but I made subtle changes which wouldn't really affect anything. I didn't have almond extract so I used Amaretto. Used a 8 oz block of cream cheese because if 3oz is good 5 more ozs would be killer. I used frozen fresh strawberries from earlier this season. They are fine, just don't have the crunch that fresh would. This is a keeper.
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11 users found this review helpful

Simple and Delicious Sponge Cake

Reviewed: May 27, 2009
I used unsalted butter instead of margarine. I also added a tsp of vanilla extract. This was perfect for strawberry shortcake.
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10 users found this review helpful

Peach Praline Muffins

Reviewed: Jan. 23, 2008
These are really good. I added cinnamon and nutmeg and now they should be renamed Peach Cobbler Muffins! Next time I will dice my frozen peaches a little more or even slightly mash them. Other than that...this is a definite keeper. Thanks for sharing.
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10 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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10 users found this review helpful

Sweet 'n' Spicy Roasted Corn

Reviewed: May 27, 2009
I like the list of ingredients. But next time I will not melt the butter and just combine the ingredients in softened butter. Therefore making a spread-on instead of liquid butter. The ingredients separate from the melted butter. Love the flavor though!!!
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9 users found this review helpful
Photo by Karen

Raspberry Cream Cheese Coffee Cake

Reviewed: Apr. 3, 2008
This was fabulous even with the small changes I made. I eliminated the almond all together and used vanilla extract and put lemon zest into the crust. Yes the crust IS thick, I only removed 1 cup per recipe not following reviews but it is definitely THICK. Thanks for sharing this is a keeper.
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9 users found this review helpful
Photo by Karen

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

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