Karen Martin Recipe Reviews (Pg. 1) - Allrecipes.com (18663042)

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Karen Martin

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Chef John's Ricotta Meatballs

Reviewed: Mar. 23, 2015
I found this recipe because I had some leftover ricotta that I needed to use up. I searched for ricotta as an ingredient and this was about the only non-dessert option so I gave it a try even though I really love my Mom's meatball recipe. It was really good! I was serving these to onion haters so I used just a little bit of onion, very finely minced (maybe 1/4 c). I also didn't want to buy parsley just for this, so I used a good sprinkle of dried. Other than that I followed the ingredient list. I didn't want to make a mess of my cooktop so I just put the meatballs in the oven. I was a little freaked out by the color of the raw meatballs and I was a tad worried that the garlic was a little too raw and strong, but all the flavors came together nicely. I still like my Mom's meatballs the best, but if you don't have a Mom with a great meatball recipe or if you have a bunch of ricotta to use up, these are great.
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Barbie's Tuna Salad

Reviewed: Mar. 2, 2015
Rating this as a "let's try again". I accidentally messed up the recipe and put in a TABLESPOON of dill instead of a teaspoon, so it was hard to eat. I think it was too heavy on the mayonnaise and I missed the crunch of celery, so next time I will be adding some in.
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Monkey Bread | The Pioneer Woman Cooks | Ree Drummond

Reviewed: Mar. 2, 2015
Try using less butter.
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Easter Breakfast Casserole

Reviewed: Mar. 1, 2015
I really liked this and my husband says this is his new favorite because of the bacon and potatoes. I halved the recipe and it was just fine for my small family, but it did change the cooking time a bit. I baked for about 40 minutes covered, then after about maybe 10 minutes uncovered I noticed that it was well set. I turned the broiler on for just a minute to brown it up. I didn't have issues with the texture of the unbrowned potatoes mixed throughout like the recipe calls for, but I can see how crisping it up might improve texture if you have the time and energy for the extra step. I used red bell pepper instead of green and green onion because I had it handy, and I really liked the color combination. I also added a shake of dry mustard since every other egg casserole recipe I have used calls for it (maybe 1/4 - 1/2 tsp.?), and I put in a couple good grinds of pepper. I didn't add salt because of the bacon, but I think next time I may add just a dash to the potatoes while they are thawing. Good stuff, thanks!
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Holiday Chicken Salad

Reviewed: Feb. 28, 2015
I am very happy with this recipe. Chicken salad is not rocket science, but it can be very bland if you don't have a combination of mix-ins that works for you. My favorite chicken salad is McAllister's, so I really like the combination of cranberries and nuts. I did use the celery and green onion, but I don't like green peppers plus I don't think this recipe needs more "crunch". I used leftover "bbq" chicken with the skin (and sauce) removed so I knew it has a little more flavor than your average plain chicken, so I skipped the paprika, seasoned salt, and pepper. I left it to sit overnight and it was really good in a whole wheat pita with crispy romaine. I'll bookmark this for a reminder, but I don't really think a "recipe" will be necessary in the future. Thanks for the recipe, I will use these add-ins for my chicken salad from now on.
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Easy Mushroom Rice

Reviewed: Feb. 18, 2015
This had a slight "processed" taste due to the beef broth but it was pretty good otherwise. I cut the recipe in half and it was plenty as a side for my family of 4 (my kids barely eat). I didn't have french onion soup so I doubled the beef broth and added about 1/2 a chopped onion. I sauteed the onion in the butter, then I added the rice when the onion was just soft to toast the rice and finish browning the onion. I added it all to a casserole dish with a full can of beef broth (remember I halved the recipe and didn't have onion soup). There was just the right amount of liquid and the rice cooked ALMOST perfectly (just a little gummy). I would like to try this with the onion soup but I think beef broth might be just a bit srong for my taste in this dish. I might prefer it with chicken broth. I would have loved to add some fresh sliced mushrooms to my onion while I was sauteeing, but my family won't eat them so I left them out. Thanks!
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Sunshine Chicken

Reviewed: Feb. 16, 2015
I'm giving this a 2 because of the the inconvenience. This baking/basting business is for the birds. If you follow the instructions and use skin on, bone in thighs, you lose all the sauce when you take off the skin. You baste and baste and then you take off the flavor. The chicken was juicy and had decent flavor (it tasted like chicken), but most of the sauce was lost either when removing the skin or burned to the bottom of the glass pan. It felt like it took FOREVER because I was just sitting next to the oven waiting to baste again in 15 min.
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Tater Tot Casserole III

Reviewed: Feb. 13, 2015
I liked this recipe but found it a little salty. I have been eating/making tater tot casserole since I was a child and always loved it, but my mom made it with no seasonings and my husband found it bland when I started making it for him. I like that this recipe uses only 1/2 lb of hamburger. My mom's old recipe used a full pound and that is too much. The garlic salt adds great flavor, but next time I will use 1/2 the garlic salt and 1/2 garlic powder to cut the saltiness. I didn't see a need for the milk, I think it would make it too watery, so I left it out. I included a good handful of shredded cheddar cheese and about a tablespoon of sour cream for extra flavor. I also used only 1/2 can beans and I used yellow wax beans (chopped up) so the kids wouldn't notice the vegetables. The color blends right in and they didn't even know they were eating beans in their casserole. Thanks for the update to my old family recipe. Kids really like this and it's great for the meat and potatoes husband.
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Hot Bean Dip

Reviewed: Feb. 2, 2015
Really unappetizing looking but very tasty. I added 1 finely diced jalapeno per another similar recipe and way more than 5 dashes of hot sauce, and it was really mild. I left the parsley out completely. I like that this recipe includes some cheese in the dip and some on the top. Next time I will cut this in half as my parties are usually for smaller groups. I only used 1 1/2 can of black refried beans and it was totally beany enough. I may even cut to one can next time and see how that goes. Oh, and I used the whole package of taco seasoning. Good stuff, thanks for sharing.
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Wazzu Tailgate Chili

Reviewed: Jan. 19, 2015
This makes a TON of chili with a lot of meat. I'm not used to such a meaty chili but my husband likes it. I swapped the 1 lb pork with 1 lb lean ground turkey and followed the submitter's suggestion to liberally season the meat while cooking. To make clean up easier, I drained the meat out of the pan with a spoon into a paper towel lined bowl, then I used the leftover fat and seasonings in the pan to cook the veggies. I have small kids so I used 1 fresh jalapeno and about 1/4 c. diced pickled jalapeno. It was still pretty spicy with the cayenne and jalapeno, so I may cut more next time for the kiddos. I cut the beans to 2 cans instead of 3. Otherwise followed all directions. It does have a beer aftertaste that I am not totally sold on. Next time I may cut the beer in half and add beef broth to make up the lost liquid. I would also probably add a little more tomato sauce and maybe 1 1/2 lb. meat instead of 2 to get a little more "soup" and a little less meat. Overall a good chili with good flavor, nothing bland about it.
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Fruit Salad in Seconds

Reviewed: Jan. 12, 2015
It's kind of silly how easy this is, but a great idea doesn't have to be complicated. I made this for my daughter's kid birthday party. I used one big bag frozen strawberries and a small bag each of blackberries and raspberries, then I addd in some fresh green and red grapes so all the fruit wouldn't be frozen. Used low fat strawberry yogurt. The kids ate it up. It tasted like a smoothie. So easy it's crazy.
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Mexican Cream Cheese Rollups

Reviewed: Jan. 3, 2015
I left out the mayo. This is also good with a small amount of thin sliced sandwich salami chopped up and added in the cream cheese.
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Creamy Taco Roll-Ups

Reviewed: Jan. 3, 2015
I prefer these with a smaller amount of onion, but it is a taste issue, and I don't care for black olives so I left these out. I like the addition of the sour cream to make it easier to spread but I think the ratio is a little high. I also prefer less taco seasoning. I added adds about 2 c. finely shredded cheddar cheese and served with picante sauce for dipping (salsa is too watery and hard to get on the rolls).
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Classic Italian Pasta Salad

Reviewed: Jan. 3, 2015
This is my regular recipe except the cheese and the olives. Sometimes simple is just the best, and I've never found a home made dressing that has just the right flavor for this. Wish bone really is the best for pasta salad. I always make this a day ahead to let the pasta and the veggies absorb the dressing, then add another big squirt right before serving.
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Slow Cooker Tomato and Cream Cheese Dip - Get Crocked

Reviewed: Jan. 3, 2015
Half batch is plenty. It was a little bland so I added about 4 ounces of velveeta to give more flavor. Try making this ahead a day, it tasted better as leftover.
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Chicken and Rice Casserole II

Reviewed: Dec. 30, 2014
I used the basic concept of this recipe but used leftover chicken breasts and leftover uncle ben's chicken flavored wild rice blend for the rice (rinsed to remove the extra seasonings). Half this recipe was more than enough for my family of 4. Since I had leftover chicken, I decided to keep the celery and onion and just sautéed them in some butter with salt and pepper until they were soft. I added the butter and flour to the onions and celery and just proceeded with the cheese sauce in the same pan, then added the chicken and rice. I think either the rice ratio is a little off or my leftover rice "blend" with wild rice, white rice, and orzo, just didn't pick up the cheese sauce like straight rice would. I would not double the rice, but maybe just add another 1/4 c each time until I got the right ratio. I left out the mushrooms due to taste preference of my family. I thought it looked a little boring without a topping so I crushed up some ritz crackers to add a topping. This was really cheesy and delicious, a nice change from a canned cream soup based casserole. It was so easy too! It will go in the rotation AND I will tinker to make different casseroles with the same basic concept. Update: The leftovers were fine with the ratio of rice to sauce. I bet it would have been dry with more rice. If I add more rice, I would only add 1/4 c. TOTAL to avoid the leftovers being dry.
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Horseradish Sauce

Reviewed: Dec. 28, 2014
I have made this twice now and I really like it. I used all ingredients except for the red pepper. It was too vague for me (cayenne pepper, paprika, red pepper, chili pepper, what?) AND because after I mixed up the other ingredients I decided it didn't need it. I made it in the exact proportions the recipe called for and let it sit overnight, and I decided it needed about another teaspoon of horseradish for my taste. It was a little thin but tasty. I will make again but I will try some kind of thickener to make it a stiffer sauce.
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Sausage Balls

Reviewed: Dec. 22, 2014
I got this recipe when I was a child from an older southern lady at my church. She made these up in huge batches and kept them in the freezer for when guests came by. You never left that house without a sausage ball! I like to make them with hot sausage (I like Jimmy Dean) and just a little less cheese, maybe 12 oz. DO NOT cook the sausage! It takes a while to get it all incorporated, but start with room temp. sausage and just get in there with your hands. The heat from your hands helps everything to combine.
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Cinnamon Roasted Sweet Potatoes

Reviewed: Dec. 14, 2014
Too much oil. I actually had closer to 3 lbs of sweet potatoes (4 regular potatoes). I cut them into thick rings and followed the directions, although I used a little less cinnamon. The oil was completely overdone. I would suggest maybe just tossing the potato slices in a couple of tablespoons of oil in a mixing bowl, then baking at 10 min, stir, 10 min, stir, add sugar mix, 10 min schedule. A good mix of sweet and salt and pretty easy, I will make again with much less oil and maybe a little more salt. Oh yeah, since I don't keep fresh lime juice on hand, I skipped that bit.
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Country Fried Steak and Milk Gravy

Reviewed: Dec. 2, 2014
I like a little more salt and pepper on the meat before coating in flour, but this is really tasty. I sometimes make this with just the flour (skipping the eggs) for a quicker, lighter dish. "Lard" is a scary word. I just use vegetable oil.
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