Karen Martin Profile - Allrecipes.com (18663042)

Karen Martin

Karen Martin
Home Town: Peoria, Illinois, USA
Living In: Saint Louis, Missouri, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Indian, Italian, Southern
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Recipe Reviews 106 reviews
Sarah's Applesauce
Really good, really simple. I used honey crisp apples so I cut down the sugar a little and I cooked in the crock pot so I didn't have to touch it. I tried it on low at first but after 4 hours, it was still crunchy so I cranked it up to high for another 2 hours. I probably shouldn't have gone so long but I had to leave the house so I wasn't watching it. Next time, I think 3 - 4 hours on high or 6 hours on low. Also, since I did in the crock pot, I didn't need as much water. I think I used about half a cup and still had too much.

1 user found this review helpful
Reviewed On: Sep. 11, 2014
This was so delicious!!! I used a 1 lb. pork tenderloin and cut it into about 8 thick slices which I pounded thin. I did put a little garlic powder in the breading along with the salt and pepper. I separated the cooking a little due to time constraints. I browned the onion and fresh mushrooms, added the broth and simmered 20 min, then set that aside. When I was ready to cook, I fried the pork cutlets in 2 batches (they went in the oven at 300 after cooking), then wiped the pan out and re-added the mushroom broth to finish as directed. The pork was tender, crispy, and delicious and the sauce was very mushrooms, creamy, and flavorful. Next time I will probably make the sauce mushroom free since I'm the only one who would eat it (even though it was delicious). I served this with sautéed cabbage and egg noodles. Such a good recipe for fried pork chops, even if you don't make the sauce. Thanks for this one!!!

0 users found this review helpful
Reviewed On: Sep. 1, 2014
Chicken Fiesta Salad
I liked this ok. The fakey flavor of the mexicorn threw it off a little for me, and it really needed something creamy to blend it together. My second try I mixed sour cream and salsa together as the dressing, but it was still missing something. I also think my choice of greens was unfortunate for this recipe. I used a mixed green blend with a lot of peppery arugula, and I think it overpowered everything else. I would add cheese and some crumbled tortilla chips. I might try this again with some milder greens and without the canned mexicorn.

0 users found this review helpful
Reviewed On: Aug. 2, 2014
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