karie Recipe Reviews (Pg. 2) - Allrecipes.com (18573829)

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Sugar Cookie Icing

Reviewed: Dec. 14, 2011
This is a great recipe for frosting cookies. You can smooth it on with a spatula or use a piping bag to make decorations. If you are doing alot of cookies, however, make more than one batch. I frosted 3 dozen when I doubled this recipe and I scraped the bowl clean to do all 3 dozen.
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4 users found this review helpful

Cookie Balls

Reviewed: Nov. 24, 2011
I guess I did something wrong when making these. The cookie/cream cheese middle was soft and mushy after I dipped them and let the almond bark harden. The cookie middle tasted like a wet oreo cookie. Also my white almond bark must have been heated too hot. I put it in a pot on the lowest heat possible and stirred frequently but it scorched, turning brown. It tasted ok and I still used it but I didn't have the pretty white cookie balls like everyone else had in their photos. As attractive as these cookies look, I don't think I will make this recipe again until I find out what my failure was. The mushy cookie middles were not good.
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3 users found this review helpful

Fresh Cranberry Punch

Reviewed: Nov. 23, 2011
This was really great! I like the idea of making your own fresh cranberry juice. I recommend using fresh squeezed orange juice and lemon juice also. I used fresh cranberries. It makes a whole gallon pitcher full so be sure that you have a gallon size pitcher or punch bowl on hand. It filled my gallon pitcher to the top. I will do as one reader said and next time try it with unsweetened tea added, less water.
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2 users found this review helpful

Jbird's Authentic Sweet Vinegar BBQ Sauce

Reviewed: Nov. 13, 2011
I use this recipe as a "base" to add other ingredients. I think the salt and pepper measurements must be wrong--4 cups of liquid yet 1/4 cup black pepper and 1/2 cup salt? Sounds like that would choke a horse ;) I use the 3 cups apple cider vinegar, ketchup, throw in some salt, pepper, red pepper flakes and use honey or molasses depending on what I have on hand. I use this as the liquid to cook my pork in a slow cooker. Our family loves it and uses this recipe to create their own sauce by adding ingredients that they like.
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Moroccan-Style Pork Shoulder Roast

Reviewed: Nov. 13, 2011
This was a great recipe. I cooked it in my huge cast iron pot with the lid on it. It was great and I really loved the sauce. The only thing I did not like was cooked plums. I love prunes in desserts, etc. but for some reason the taste and texture of them in this recipe was not that great. Next time I make this I will definitely leave them out and maybe substitute something else in their place. I did not feel that it needed more salt. I don't usually add alot of salt to recipes anyway. The only thing I did differently was that I used regular coconut milk instead of the lite. Most "lite" products like milk etc. use chemicals to remove the fat which seems more unhealthy.
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Buttercream Icing

Reviewed: Nov. 2, 2011
This frosting was really great. I am in sugar overload ! I did as one reviewer suggested and used all butter, no shortening. I also used heavy whipping cream instead of milk. Word of caution though. If you are frosting a 2 layer cake, you need to double the recipe. I made this with 4 cups of powdered sugar and it was not enough to frost my homemade checkerboard cake. I only had enough to do the top of the cake. I was out of butter and so for a finish, I made homemade ganache and poured it over the whole cake.
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Vegan Pancakes

Reviewed: Oct. 30, 2011
I just made these for supper. I have a cold, didn't want a big dinner, just wanted something simple. I hadn't been to the grocery store in days, so the cupboard is rather bare. Anyway, long story short, basically all I had on hand was these ingredients. They turned out great, very light and fluffy. I used whole milk instead of water. Topped them with peanut butter and pure maple syrup. If you prefer savory pancakes rather than sweet, leave out the sugar and add your favorite seasonings with chopped green onions. Makes a great snack.
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3 users found this review helpful

Homemade Butter

Reviewed: Oct. 30, 2011
It may cost you more to make this based upon the cost of heavy cream in your area. It may be less expensive if you can find real cream from a farmer in your area. Some kids love this project...pour in a jar and let all the kids take turns shaking the jar. Good laughs and builds muscle too. I love this recipe. Anything that I can make at home fresh is great !
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2 users found this review helpful

Brownie Biscotti

Reviewed: Oct. 26, 2011
This is a great recipe but I would like to know how to give it more chocolately flavor. I followed the recipe exactly but I would like more of a chocolate flavor. Maybe if I dipped them in melted bittersweet chocolate next time. I guess the name made me think it would taste more like a brownie, but this tasted like a cookie with some chocolate flavor.
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3 users found this review helpful

Creamy Carrot Soup

Reviewed: Oct. 19, 2011
This was great and I am not much of a fan of carrots. I hate raw carrots but can tolerate them cooked. I did not use 1/4 cup butter, I only used about a tablespoon to help cut calories. I also used fat free half and half instead of heavy whipping cream, since I had the half & half on hand. It still turned out great. I did make one mistake however, I forgot the recipe steps and put the rosemary in while the soup was simmering instead of at the end. It made the rosemary taste more noticeable, so if you don't want a strong rosemary taste, add it at the end like the recipe states. Also, if you don't want to puree the soup with a hand immersion blender, you can eat it just as it is. I actually halved it and had it both ways, one a puree, the other more like a stew minus the meat. It was great either way. This is also a very economical recipe for anyone wanting to save money. I don't buy carrots bagged in plastic, I have found that they are cheaper at the grocery store when you buy them singly by the pound. That way you get just what you need and none go to waste, forgotten in the bottom of your refrigerator. (Besides, I try to avoid food bagged in plastic anyway. Who came up with the idea of putting fresh produce in plastic? I buy all produce sans plastic and carry it in the store on top of my cloth bags in the cart.
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Mocha Coffee

Reviewed: Sep. 27, 2011
This recipe blends better if you heat the cocoa, sugar, and milk in a saucepan to make a chocolate syrup, especially if you want to refrigerate the mocha coffee, to drink it later, cold. Otherwise, you end up with alot of the cocoa powder on the bottom of the container. I use this recipe to make cold mocha coffee and add more milk to it, to suit my tastes.
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2 users found this review helpful

Caryann's Wild Bear Barbecue Slow Cooker Country Supper

Reviewed: Sep. 13, 2011
For the man or woman who loves a challenge ! Wild game must be cooked thoroughly, so use a meat thermometer to test.
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2 users found this review helpful

Coconut Granola Bars

Reviewed: Aug. 3, 2011
Don't use a dark colored pan when baking sweets. I learned this when making scones. The dark metal makes your baked goods cook too quickly on the bottom resulting in an item being burned or dark brown on the bottom and not done on the top. For great ideas in baking, follow the reviews of someone who has already made the recipe. One reader suggested a glass pan and lower temp/time. This is what I did and the results were great. I used ingredients that I had on hand, including flax seeds. These bars were better than anything that comes in a box from a store. I baked them in a glass pan, 325 degrees for 25 minutes and they were not burned or overdone on the bottom at all. Also please note that you can freeze granola bars if you have any left !
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5 users found this review helpful

Hershey's® White Chocolate Cinnamon Scones

Reviewed: Jul. 26, 2011
I made these for my mom and she loved them. Here is a tip, however, don't bake them on a dark colored cookie sheet, use a lighter colored metal cookie sheet. I forgot and used a dark colored sheet, which made the bottoms of the scones bake up very dark quickly while the rest was still doughy and raw. I had to then turn the oven down to 300 degrees to finish baking the top part. This made them taste too dry but they were still really good, we all ate them in a day. Also, another tip, the chips melt better in a pot on the stove than in the microwave. Melting them in the microwave can sometimes turn them into dried hard flakes. Next time I make these, I will try peanut butter chips instead of cinnamon. I think these would be great with peanut butter chips and melted peanut butter chips on top.
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Homemade Black Bean Veggie Burgers

Reviewed: May 30, 2011
I am a hamburger lover, but I have to say that these are a great alternative when you want a vegetarian burger. I made mine exactly as the recipe stated; I had no problem with them holding together in the skillet. I fried them in a little bit of olive oil until they were brown and lightly crispy on the outside. I think next time I will try adding rolled oats or corn for a change of pace. If you are a meat eater and expecting these to taste like a hamburger made with beef, however, it will not be the same. The flavor and texture made me think of the inside of a bean burrito--except on a bun. But they were good, I plan to make them again when I am craving a burger but have no meat on hand.
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Vegetarian Chickpea Sandwich Filling

Reviewed: May 17, 2011
This is a very quick and easy vegetarian sandwich filling. I am usually a meat eater when it comes to sandwiches but this is just as tasty as eating a tuna sandwich. I was surprised, I thought this recipe would be bland but it was actually good. The flavors are similar to what you would find in a tuna sandwich--mayonnaise, onion, etc. In fact, I think I would rather make this than tuna.
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Pina Colada III

Reviewed: May 13, 2011
I just made this recipe with the coconut milk as described. I think it would be more flavorful and sweeter if made with the cream of coconut instead. It was pretty good, but I'm not a big pina colada fan. I think I would have liked it more, blended as a smoothie with vanilla ice cream.
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3 users found this review helpful

Hot Fudge Sauce

Reviewed: May 7, 2011
I just made this recipe. It was so good I scraped the pot so I didn't miss one drop! Homemade is always so much better tasting and fresher than a bottle that has sit on a store shelf for who knows how long!! I didn't have any squares of semi-sweet chocolate squares on hand, all I had was unsweetened and bittersweet. I read online that 3 tablespoons of semi-sweet chocolate chips equals one ounce square of semi-sweet. So I used the semi-sweet chocolate chips that I had on hand and it was still an outstanding recipe. It made one pint jar full of hot fudge sauce. I know that it will not last long! I plan to use it as a topping on a peanut butter pie tomorrow then what is left in the jar will be used on vanilla ice cream or hot fudge brownies later. This was very quick and easy to make; I like it better than the bottled sauce sold in stores. In fact, the last bottled well known hot fudge sauce that I bought in a store, once I got it home and opened the jar, it was molded on top and it was not expired yet! So at least by making this sauce homemade, I know for certain when it was made and how fresh it is!!
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6 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Dec. 10, 2010
I love this recipe! I love brussel sprouts roasted better than boiled. When I want more variety, I add chunks of butternut squash, sweet potatoes, carrots, apples, etc. and bake it altogether with the olive oil, salt and pepper in the oven on a cookie sheet. Makes a very healthy vegetarian dinner or side dish. Once you start cooking with fresh vegetables, you won't want to go back to those frozen overcooked plastic microwave in the bags which are so unhealthy for you. Those bags are convenient, but peeling some fresh vegetables and roasting them, you will be glad that you did because the flavor is so much better.
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Whole Egg Mayonnaise

Reviewed: May 12, 2010
Do as one reader suggested and add the oil excruciatingly slow. I didn't do this on my first attempt and I ended up with a soupy yellow looking liquid that was nothing like mayonnaise at all.
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Displaying results 21-40 (of 52) reviews
 
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