karie Recipe Reviews (Pg. 1) - Allrecipes.com (18573829)

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Homemade Vanilla Extract

Reviewed: Apr. 23, 2008
This is the best way to make your own vanilla extract! Don't buy those little expensive bottles in the grocery store. Make your own! So much cheaper. I bought twelve 8 inch long vanilla beans on ebay for 99 cents and had enough to share with everybody in my family! Just slice the bean, put it in the vodka and sit it in your cabinet. They say vanilla is a sexual aphrodisiac. I believe it, after a month, I uncorked the bottle to smell it and good lord, talk about a heavenly smell. Make your own, you will know what is in it, how fresh it is and it will make you feel good that you are making your own homemade products for your family. I will never go back to buying my own extract ever again. This was too easy and fun to do !
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84 users found this review helpful

Fudgy Brownies I

Reviewed: Aug. 31, 2007
To be a good sport, I tried making this recipe again and I had the same results. They were dry and cracked on top and when I tried to slice them into pretty squares after they were cool, to take to a family function, the top cracked and the brownies fell apart into big chunks as I tried to slice them. I added more cocoa this time for more chocolate flavor and I didn't cook them as long as before so they were very fudgy and chocolately this time. If you want chunks to eat by hand or toss onto some ice cream, they are absolutely delicious this way. But I never could slice them into nice squares; they just fell apart into pieces. I will make this recipe again, but not to take to work or family get togethers as I can't get them to slice into nice pretty squares even after cooling. The tops are a thin hard layer that crack when you try to slice, underneath the brownie falls into pieces as you try to cut them. But overall, very good brownie to eat.
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46 users found this review helpful

Carolina BBQ

Reviewed: Nov. 13, 2007
This is a great recipe (I'm from North Carolina where real barbecue is a pig pickin' and not something cooked on the stove top). I prefer to bake the pork shoulder, but either way is fine. You'll love it!
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32 users found this review helpful

Low Carb Zucchini Fries

Reviewed: Apr. 29, 2013
If you are seriously counting carbs, pay attention to the recipe servings listed. This recipe is for 6 servings, so one serving would only be 3/8ths of a zucchini for 4.5 grams of carbs. Great recipe for those of us on Atkins who are missing fried junk food...
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16 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

Apple Cinnamon White Cake

Reviewed: Feb. 28, 2014
I loved this recipe, it is so good ! I added about 4 oz. of cream cheese to my recipe, simply because I had some that I needed to use up. I baked this at 325 degrees, it took nearly an hour and a half. Everyone's oven is different, so keep an eye on the time and check it with a flat knife if you don't use toothpicks. For those who want more sugar since this doesn't have alot of sugar in the loaf, I would recommend adding an icing or hard sauce to pour over it, or serve it with ice cream. This recipe was so good, I made another one to give to a family member who is stopping by. This recipe can also be found posted on Facebook by those who tried it and enjoyed it. That is where I originally found this recipe.
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5 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

Slow Cooker Thanksgiving Turkey

Reviewed: Feb. 18, 2012
This is a great way to have turkey for sandwiches when you don't want that fake sliced stuff sold in the stores. I didn't add the can of turkey gravy because to me, the stuff just looks awful in the jar or can. I just used the juices from cooking the turkey breast to make my own gravy. I love the fact that I can put this in a slow cooker and forget about it, almost no work or cleanup at all.
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4 users found this review helpful

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

Cranberry Scones

Reviewed: Mar. 21, 2012
A word of warning to viewers... don't substitute orange extract for the orange zest. I was out of oranges so I decided to use orange extract. The alcohol reacted with something in the recipe and the dough turned a bluish-green color. The scones tasted ok, but they were so hideous colored that I had to throw them out.
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3 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 19, 2011
This is a great recipe. One reader had a problem with it turning into peanut butter pebbles and dry crumbs. I have had this happen before also. I think the weather and humidity can sometimes play a role in how your fudge turns out, I have been told. I don't know if this is an old wives' tale or not but sometimes I make it and it is creamy and great, other times it is dry and crumbly despite the fact that I make it the exact same way each time.
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3 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

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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3 users found this review helpful

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

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

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

Peanut Butter Cups

Reviewed: Dec. 16, 2008
I used Hershey's milk chocolate chips and with the butter and oil, the chocolate seemed very greasy and oily and did not taste good. Next time I will cut down on the butter and oil. Do as the other reviewer suggested and chill each layer before you add the next. It will be much easier and turn out better.
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3 users found this review helpful

Jimmy Dean Sausage Cheese Balls

Reviewed: Oct. 26, 2007
I left out the onion and celery since my family does not like these in recipes. I added a few dashes of hot sauce, and I also used Smithfield's ham sausage, which is less greasy than regular sausage. I make these and serve them with mustard. None are ever left over to freeze for later ! Great party or snack food for guests.
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3 users found this review helpful

Marshmallow Fondant

Reviewed: Sep. 18, 2014
This is what happened to me, my first time ever with fondant. I am no expert but I thought that I would give it a try for a baby shower cake. Microwaving the marshmallows did not work. I followed the instructions but the marshmallows would not melt; they would puff up in the bowl then deflate. I have a standard over the oven microwave. I would zap them 30 seconds, stir, zap them some more. They would not melt, instead they started turning brown. So I threw them out and started over. I melted them in a large pot on low heat; they melted beautifully. I put the 2 lbs. of powdered sugar into my Kitchenaid with a dough hook. I poured the melted marshmallow mixture over the sugar then turned the mixer on low. It didn't take long to make a nice paste. I then kneaded the dough by hand and followed Wilton's direction on adding colors with a toothpick. I needed to make about 5 different shapes, so I would use a little dough, add a little color. I was not impressed with Wilton's colors. No matter how little or how much more I added, it never gave the color that I wanted; it looked nothing like the colors on their box. I would also like to say that if you are using the whole bowl of fondant to cover a cake, it would probably be easier to add the color in the mixer with the hot melted marshmallow & sugar so the color is fully mixed in. It is difficult to knead in color in a large batch of fondant by hand to get the designed color all through. The fondant does taste great, however.
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2 users found this review helpful

Easy Slow Cooker Ham

Reviewed: Feb. 14, 2014
I made this recipe for Christmas and everyone loved it. I am cooking another one today along with a pot of beans. I used a spiral sliced ham so that the apple cider, spices, and maple syrup etc. would be infused between the slices. I read some reviewers who said their smoked, cooked ham was too dry using this recipe; try the spiral sliced one instead. I grew up with relatives who smoked their own hams in a smokehouse so I have to say the store-bought hams are too dry, they are also overcooked. If you look, you may be able to find an old farmer who still smokes his own meat, there are some who still do. There are ranchers in my area who raise their own cattle and sell them to buyers in the area; they will cut it up and wrap it for you. It may cost you a little more but you know where the meat is coming from, what it was fed, etc. The meat is more flavorful. I enjoy this recipe and would recommend it to anyone who enjoys using their slow cooker. Vary the spices according to what you like the best.
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2 users found this review helpful

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