Karen H Recipe Reviews (Pg. 1) - Allrecipes.com (18509619)

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Karen H

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Carrot, Potato, and Cabbage Soup

Reviewed: Oct. 19, 2013
Excellent soup! I had field onions, carrots, potatoes and cabbage in my local market share bag this week, so this recipe was exactly what I needed! My one and only addition was some leftover roasted corn that I cut off the cob. This would be equally as good made with vegetable stock. All that's needed for a delicious meal is a pan of cornbread or a crusty Italian bread. Make sure you freeze some for the upcoming cold/flu season!
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1 user found this review helpful

Slow Cooker Chicken Mole

Reviewed: May 14, 2011
I've noticed a few comments that it is too 'hot".... please read the recipe... it calls for ONE - finely chopped canned chipotle...... NOT one entire can of them! LOL.... thanks for the giggle! If you follow the recipe you will end up with a very nice mole!
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116 users found this review helpful
Photo by Karen H

Poblano Chicken Salad

Reviewed: Apr. 25, 2011
I'm giving this 4 stars for 2 main reasons.... it says 6 servings.... more like 26! If you make a sandwich or a wrap you don't really use more than an ice cream scoop or about a 1/4 to 1/2 cup.... this makes much, much, MUCH more than that! Reason #2 is the 2 hr 45 min prep time.... I'm sorry, but this took me ALL AFTERNOON! (Not that I mind cooking all afternoon, but let's be real!) There are 3 major steps to this recipe that each take a fair amount of time.... maybe in a restaurant kitchen things move faster than in my kitchen..... That being said, the taste is wonderful! Be sure to use mayonnaise and NOT Miracle Whip (no matter how much you like it better) or you will end up with a very sweet dish. Also, I would advise you to line the roasting pan with foil and give it a light cooking oil spray.. otherwise your veggies WILL stick. Next time I will cook the corn, but not roast it because it gets too hard. Put the roasted poblanos in a double plastic bag to cool.... it will make the skins much easier to get off. Be brave and give this a try.... it's worth it in the long run.
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11 users found this review helpful
Photo by Karen H

Southwestern Cactus Salad

Reviewed: Apr. 25, 2011
Excellent salad! I use fresh cactus because it's healthier. Clean, dice and boil until tender. Drain & rinse, rinse, rinse! (When you run your fingers through the colander you should not feel any aloe!) Spread out on paper towel and pat dry! (easy and MUCH better than the jarred stuff!) I add chopped black olives and dress it with 1/4 c. each of EVOO & red wine vinegar. Chill well. Top with diced avocado and cojita cheese. Serve over lettuce leaves or a bed of field greens! Some people like to eat it with topotos, almost like a pico de gallo!
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21 users found this review helpful

Chicken Enchiladas

Reviewed: Apr. 20, 2011
this was really good! I had a lot of leftover roasted chicken to use up! Personally I don't like enchiladas doing the back stroke in a pool of cream of what-ever soup, so this was exactly to my taste. The tortillas were crisp and crunchy and the filling was picante!
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3 users found this review helpful

Morelos Salsa Verde

Reviewed: Mar. 21, 2011
Excellent and authentic! I leave out the cloves, personal preference only. I use this for many things, but mostly for chilaquiles verdes! Pick tomatillos that are small to medium, firm and have the skins still on them. Enjoy!
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5 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Mar. 20, 2011
There were fine, but didn't thrill me. I shared them with a co-worker the next day who thought they were awesome..... so that just proves that everyone likes something different. Give the recipe a try and you might be one of the people who enjoys them.
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1 user found this review helpful

Honey Roasted Carrots

Reviewed: Mar. 20, 2011
Can you have carrots for dessert? That's how delicious these were! I made a pound bag (which is about 8) and couldn't stop eating them! As other reviewers have noted... make sure you line your baking dish with foil! (I gave the foil a spray with a non-stick cooking spray as a little insurance.) I'll be making this again soon, and double the amount! THANK YOU!
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5 users found this review helpful

Roasted Balsamic Cauliflower

Reviewed: Mar. 20, 2011
I did not care for this at all. The balsamic vinegar was overpowering and the cauliflower was completely dried out and lifeless. I've reread the recipe to see if I missed something, but didn't. Sorry, but this didn't work for me.
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2 users found this review helpful

Baked Acorn Squash with Apricot Preserves

Reviewed: Mar. 20, 2011
Fantastic! I actually make 3 acorn squash today (6 halves). 2 I did with the traditional butter/brown sugar, 2 with this recipe and 2 with the Orange Baked Acorn Squash recipe (also from this site). All are delicious! Enjoy!
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 20, 2011
Excellent chicken! I did the High-low temp cooking method and the meat was juicy and moist. I had rubbed it down more than 24 hours ahead of time and wrapped it tightly in plastic wrap. The only fault I can find is the the rub (which makes the meat delicious) made the skin too peppery to eat. Oh well, it's not good for you, but I was so looking forward to it! Try to find a ROASTING chicken instead of a whole fryer.... it makes all the difference.
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3 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Feb. 19, 2011
10/20/13 I made this again last night... I stuck to the original recipe but used a can of crushed tomatoes instead of the tomato sauce (seems I never have that at hand). It will be part of the football lunch today for our guests! Excellent soup! I added a pkg of frozen lima beans, a can of stewed tomatoes and some wild rice.... might as well go all out on this one! I didn't have tomato sauce, so I threw in tomato juice instead! Very filling and flavorful! Add a salad and some crusty whole wheat rolls and you'll be full for DAYS!
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3 users found this review helpful

Slow Cooker Chicken Pot Pie Stew

Reviewed: Jan. 10, 2010
This recipe is fantastic. I followed others advice and cut out the salt, using garlic powder and onion powder. I cut the recipe in half, but still used 3-10.5 oz cans of soup. The only other substitution I made was to use 1/4 of a turkey breast that I made yesterday using the slow cooker turkey breast recipe from this site. Served over biscuits it is an excellent meal and so good on this cold winter day.
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2 users found this review helpful

Olivada

Reviewed: Jan. 4, 2010
I followed the recipe exactly as written... maybe it was the brand of olives I bought, but I found this to be extremely salty... maybe if I had read FatCatAnna's recommendation to rinse the olives before blending it would have turned out better.... I hoping the company I will serve it to won't mind the saltiness.... otherwise it will have been a big waste of money. Kalamata olives are pretty expensive!
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1 user found this review helpful

Chicken with Rice (Arroz con Pollo)

Reviewed: Apr. 9, 2009
Fabulous flavor and super easy preparation! I was on a small cooking frenzy today and also make the "corned beef for sandwiches" recipe from this site. When that meat was done, I threw cabbage, potatoes and carrots in the cooking broth while the meat set-up wrapped in foil. Well dinner tonight was a cross cultural event. We has this wonderful arroz con pollo, but the side dish of vegetables was the cabbage, carrots and potatoes from the corned beef! Anyhow, it all tasted great! Thanks for a fabulous recipe!
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3 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Apr. 9, 2009
WOW! This is a good as the deli I used to go to for corned beef sandwiches! I only had one brisket, but kept all of the other measurments the same. I love the taste so much, I'm hoping my SO,who is from Mexico, might not like the taste so I can keep it all for myself! I laughed out loud with the reviewer who said they ate it on tortillas.... and I thought my house was mixed up! Ok, ok, I admit that I made the corned beef with Corona beer today.... Thanks so much for the fab recipe.... I will use it often!
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4 users found this review helpful

Chicken Stuffed Chiles

Reviewed: Mar. 16, 2009
Fantastic! I know the recipe was talking about poblano peppers, but I can see how it could be confusing. I made it for dinner tonight and my SO said it's "fantastico! que sabor! que rico!" If you have the opportunity, roast the poblanos on the grill over a really hot fire (like just as soon as you get the coals going). The skin will blister and blacken easily. Keep turning them until you blacken them on all sides and then toss them in a doubled or tripled plastic grocery bag and tie it shut. When the chiles are cool enough to handle, the blackened skin will be easy to remove. Run the chile under cool water to wash off the last bits of skin. At this point, if you're cooking ahead, you can pat them dry and store in the fridge overnight. Take them out and let them come to room temp before stuffing. If you're the type that likes to putz with appetizers, you can do the same thing with nice big jalapenos, but you need to remove the stem end and get the seeds.Then you'll be stuffing the chiles from that end instead of cutting a slit. This is a fantastic recipe. Thanks for sharing it.
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16 users found this review helpful

Slow Cooker Chile Verde

Reviewed: Mar. 16, 2009
4/15/11 I have made this recipe more times than I can count and I think I have gotten at least 10 people hooked on it! My co-worker's husband thinks I'm the best cook EVER! hahaha! I do add black beans (homemade or canned that have been drained & RINSED) at the start and corn (frozen or canned) for the last hour or so. Versatile, easy and delicious, no matter how you modify it! This recipe is right on the mark and super easy. I did not change the ingredients but opted to use fresh (jalepeno) or homemade (green sauce) ingredients as much as possible. I feel that I have more control over the sodium/fat content that way. Just a note: There is a difference in "Green Sauce" and a green salsa. You can substitute with the salsa, but it would be best to change to a green enchilada sauce instead. Otherwise, if you're going to use salsa, run it through your blender so it is completely smooth.
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3 users found this review helpful

Chipotle Shrimp Tacos

Reviewed: Jul. 2, 2008
My SO and I made these tonight and they are fabulous! I followed the recipe and only added a few spoonfuls of the adobo sauce from the canned chipotles. We prefer flour tortillas warmed on a cast iron griddle. We had it with fresh steamed broccoli on the side and added slices of avocado and tomato to the tacos. We also topped the tacos with homemade roasted tomatillo salsa..... I'll be making these again soon!
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2 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Jun. 3, 2008
Great taste and super easy! I used a 3lb bag of frozen "chicken tenders" (no, not the breaded ones!), and Sweet Baby Ray's barbeque sauce (that's just an FYI, not a suggestion). I added three teaspoons of chopped garlic, a large white onion minced and about a tablespoon and 1/2 of dried mustard. I made these additions because I thought it was too sweet when I sampled the sauce. (Another brand might be more on the tangy side, but I worked with what I had on hand.) After the chicken was falling-apart done, I removed it from the pot and did a simple reduction of the sauce (just boil it down to the consistency you want). I broke the meat into chunks instead of shredding it and served it on hard rolls. To the people who commented that the sauce was "runny" or "thin"... I feel the blame is more on the part of the water injected into the chicken and not the recipe.... if you read the info on the package, almost all chicken is "water added"..... unless you are freinds with a chicken farmer and can get it fresh and "unprocessed", we just have to deal with that and adjust.
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10 users found this review helpful

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