Karen Martin Recipe Reviews (Pg. 3) - Allrecipes.com (18663042)

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Karen Martin

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Jagerschnitzel

Reviewed: Sep. 1, 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 mushroomy, 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!!!
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Chicken Fiesta Salad

Reviewed: Aug. 2, 2014
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.
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Cheesy Ham Potato Bake

Reviewed: Jul. 20, 2014
I made a half batch of this for dinner last night and it was more than enough for my family. I have small children who are small eaters. I reduced the amount of onion by half and it was plenty, maybe even still too much. I also snuck in some steamed cauliflower, minced small, and no one noticed it was there. You could probably replace a quarter or more of the potatoes with cooked cauliflower because the color and texture are the same as the potatoes. I would be careful of the salt in this dish. I salted pretty heavily for the potatoes and had too much because of the salty ham. The amount of butter seemed high so I used about half in the potatoes and saved some aside to toss with crushed corn flakes and some more cheese to make a crumbly topping. I still felt like it was a little oily. I think I will leave the butter out next time and see if I miss it. My family liked this pretty well and my picky 5 year old finished her plate, so that's good enough for me. Update: Made this again with no butter and no added salt and neither were missed. It was better this time because I actually remembered to thaw the potatoes before mixing. It was much easier to mix and the potatoes cooked through this time with no crunch. Will ALWAYS replace some potato with cooked and chopped cauliflower, what an easy way to sneak in veggies!
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Savory Crescent Chicken

Reviewed: Jun. 18, 2014
I have been making this for years, but it is starting to fall out of favor with my family. It's pretty bland and good for the kids, but for more "grown up" food, I would think you might need to add a little something extra.
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Onion-Roasted Potatoes

Reviewed: Jun. 18, 2014
I make these with just straight regular potatoes (red potatoes), about 2 lb. Have never tried with the sweet potatoes but interested in giving it a try. I have discovered that if I peel the potatoes before roasting, they tend to fall apart more and leave more of a mess in the pan. I line the pan with foil to help with clean up.
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Grilled Sweet Potatoes with Apples

Reviewed: May 26, 2014
I made this today with my grilled steaks for lunch. The recipe is kind of open ended, so it's hard to rate on the seasonings. After reading a couple reviews, I went with 1/2 tsp. cinnamon and I eyeballed the brown sugar. I used 2 tablespoons of butter in each pack and split the potatoes into 3 packets. I use 1 large Macintosh Apple and wished I had used 2. I started the packets in the oven because the grill was pretty full and only had the packets on the grill for about 10 minutes as the steaks came off. Overall a very nice change from the usual grill vegetables and very tasty. Thanks for the idea! Next time I want to grill longer to caramelize the sugar a bit more.
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Chef John's Stuffed Peppers

Reviewed: May 25, 2014
My initial review is "just ok" but I need to try again to make sure. I prepared these as directed, but I froze them right after baking to use as lunches, so I didn't eat any fresh. When thawed, they were fine but bland and needed lots of salt and spaghetti sauce to give flavor. I have to try again to see of this was due to the freezing or the recipe. I do know that there wasn't enough sauce or cheese for my preference, so I will double the tomato sauce and add some extra cheese to the topping, probably mozzarella.
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Old Fashioned Potato Salad

Reviewed: Apr. 29, 2014
I liked this and I was relatively easy since the pototes were boiled whole and cut up later. It was a little too much celery and not quite enough sweet relish for me. I also think it needs a little zing, maybe some vinegar to tang it up a bit. Very good, just like you remember it, old fashined style potato salad. Thanks for the recipe!
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Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Apr. 7, 2014
I made this this weekend and it was really good. With the ingredients listed by # of items insead of cup measures, it's hard to be precise with measurements. I think my "3 celery ribs" must have been larger than the average, because mine was very celery heavy. Other than that, the filling was very creamy, homey, and tasty. I did add a few shakes of poultry seasoning when I tasted it before adding the biscuits to give it a little oommph. Also, I made a quick homemade stock with the rotisserie chicken parts after I picked the chicken for the meat and used that in place of chicken broth. Oh, and I skipped the egg wash (lazy). My biggest issue with this recipe should have been obvious before I started. I made the full recipe for my 4 person family and we had about 1/2 the dish left over. The biscuits would have disintegrated if I put it away all together. I had to remove the biscuits, scrape off the sauce, throw them in the cooling oven upside-down for a bit to dry up, and store them separately so the leftovers would be edible. How dumb am I? Next time I will either make a half batch for my light eating family OR just make the biscuits separately and pour the filling over "a la king" style. Oh, and I like some potatoes in my pot pie, so I'll probably add just a couple small cooked potatoes next time.
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Broccoli Casserole

Reviewed: Apr. 5, 2014
I made a half recipe (thank goodness) and used brown rice, but otherwise I followed the recipe as written, including the cheez whiz (because I remember that's what my Aunt used) and the frozen broccoli. It was bland. Not bland like a little salt will fix it (it didn't) just bland like there isn't anything going on. I think part of the problem was the frozen broccoli. Anything I ever make with frozen broccoli just doesn't taste right. I never use frozen broccoli unless a recipe specifically calls for it. I think I need to just stop. I'm up in the air on whether I will ever make this again, but I would 1) make a fresh cream sauce instead of using cream of mushroom soup 2) use more onion and 3) use fresh broccoli. I'm on the fence on the cheez whiz. That is what gives this recipe it's "kitsch". It's what takes you back to your childhood.
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Angel Chicken Pasta

Reviewed: Mar. 29, 2014
I was really happy with this recipe. I followed the recipe this first time and it turned out well. I think the 60 minute cook time may be high for chicken breasts. Mine were a little dry. Since you are pouring the sauce over raw chicken, though, it may be necessary to get the sauce hot enough to kill the cooties. The recipe did not specify covered or uncovered so I opted for uncovered. I used some leftover champagne that I had frozen for the wine and it was a great flavor. Pros: good sauce, I had plenty of sauce, chicken was tasty, prep was minimal. Cons: lots of processed ingredients, chicken a tiny bit overcooked, long cook time. I think next time I will try cutting up the chicken into bite sized pieces and use the skillet preparation method and see if the chicken stays juicier, but may lose some flavor in the chicken if I don't cook as long. Plus more time standing over the stove instead of letting it cook itself in the oven. I think I will also add a touch of cream to maybe cut a tiny bit of the "condensed soup" texture. A big batch of sautéed fresh mushrooms would also freshen this up a bit. Thanks for the recipe!
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Champagne Shrimp and Pasta

Reviewed: Mar. 23, 2014
This was good, really tasty. I followed the recipe except I used 1/2 lb shrimp since it was just for me. I did make the full recipe of sauce and I was glad I did. I unintentionally only used 1 plum tomato since one of mine was bad when I started cutting it. It was almost a little too much work but I enjoyed the end result. I think it needs a little something. It was really good but not over the top. I don't know, maybe more parmesan or a little bit of added herbs. I would make again. This one moves fast so have everything cut up, measured, and ready to go.
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Manicotti Alla Romana

Reviewed: Mar. 15, 2014
I have made this a couple times and I really like it. I need to cut the garlic about in half to make it more kid friendly. I split this into 2 casserole dishes and freeze one. I don't add the cream sauce to the frozen casserole until I have it thawed and ready to make. It's pretty easy to halve that and I think it wouldn't freeze well. One kid loved it, one wouldn't touch it because of the "green stuff". Nice change from the regular lasagna, and I liked that it had plenty of meat.
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Displaying results 41-60 (of 211) reviews
 
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