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

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Karen Martin

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Easy Lasagna II

Reviewed: Apr. 16, 2013
This is perfect! I really like the World's Best Lasagna on this site and it's not TOO hard, but sometimes you just want the basic lasagna that your mom used to make. This is just like Mom's, down to the cottage cheese and the jarred sauce. I made 2 smaller lasagnas and had to use more noodles because of it, and I cut the cottage cheese down to one 16 ounce container.
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2 users found this review helpful

Oven Pot Roast

Reviewed: Nov. 5, 2012
I"m not sure what to say about this pot roast. Mine did not turn out well, but it may have been user error. I followed the recipe. My only change was to use a whole packet of onion soup mix. Problem #1 (user error I'm sure) - My butter burned. Usually I use oil to brown/sear meat before roasting. At the temperature I usually sear my meat, my butter burned. I had to cool my pan, wipe out the butter, and try again, but I still had enough burned butter that I had to wipe out the excess after I seared my meat. Problem #2 - My meat was overcooked and dry. I tried to follow other users instructions and add potatoes & carrots 1 hour before finishing. I used a 3.5 lb roast as instructed at 325 for 3 hours. At the 2 hour mark, I removed my dutch oven to add the veg and I used a probe thermometer to check my status. It was already fully well done at 2 hours. I added the veg anyway and put it back in, thinking maybe it would just braise and get tender in the last hour. I did my veg for about 35 - 40 min until soft. When I sliced my meat, it was tough and dry. The gravy made it edible, but it was not like I expected. Problem #3 - Not enough salt. I thought that with the full OSM packet, I would have plenty of salt, but I had to season everything. Possibly the veg soaked up some salt. The gravy was good and homey, but nothing outstanding and not enough of it. Overall a disappointment. I will try again, though.
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3 users found this review helpful

Apple Crisp II

Reviewed: Oct. 22, 2012
I agree with other reviewers. As written, this is too sweet, but some of that depends on the apples you choose. I had golden delicious from a trip to the local orchard so my apples were too sweet for the amount of sugar specified. I will use Granny's next time and a little less sugar. I think the water was unnecessary, but I imagine that also depends on your apples. I had to use a paper towel to soak up some of the water after the first piece came out of the dish. I followed the recipe except I made an 8x8 casserole. I halved the filling but made the whole topping recipe as someone else suggested. The topping was good but I agree with another reviewer that some finely chopped nuts would be a good addition. Really good recipe, I will make again with some tweaks.
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4 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jul. 29, 2012
Great stuff! As another reviewer mentioned, I think the meat would make for great tacos as well. Next time I will make a homemade enchilada sauce instead of canned, but it was great even with the canned.
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1 user found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jul. 29, 2012
I'm rating 4 stars because this makes tasty sandwiches but it's not really a recipe. I am still lookin for a crock pot pork bbq recipe that has originality. This is a great quick dinner idea.
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1 user found this review helpful

Pat's Baked Beans

Reviewed: Jun. 4, 2012
Very good. I think these would be great in the crock pot. I made a half batch and it was plenty for 6. I also think these would be fine with just regular baked beans. No need for so many different cans.
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2 users found this review helpful

Shrimp Scampi Bake

Reviewed: Mar. 23, 2012
This just proves that restaurant quality meals can be made easily at home. I would have been thrilled to have this at a restaurant and I was even more thrilled that I was able to make it so quickly and with so few ingredients. So delicious! Update: I just made this with chicken and it was great that way too! I just cut up raw chicken breasts into bite sizes pieces and followed the recipe as written. Yummy chicken scampi!
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5 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Mar. 23, 2012
Really good chicken. I'm not a huge honey mustard fan as a dipping sauce, but this made a fantastic marinade/glaze for grilled chicken.
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2 users found this review helpful

Holly's Chicken Cordon Bleu Casserole

Reviewed: Mar. 7, 2012
Update 4/29 - I am reducing this to 2 stars because this just continues to be a struggle for me with my family. No one really likes this but me and the leftovers are a huge pain. It seems like it needs carbs to counteract the heavy greasy cheesiness, but I haven't found a carb (rice, pasta, etc.) that seems to pair well with it for serving. Leftovers are hard to reheat and greasy. I will be removing this from my recipe box. Original Review - This was very yummy but salty from the ham. I halved the recipe but kept the sauce as written. I ended up using bone boiled deli ham cut thick instead of cubed and it worked fine. I just chopped it coarse. The recipe says to salt the first chicken layer, but I would skip that given the saltiness of the ham. I will also use regular onion cooked wit the chicken next time rather than green onion. It didn't look very pretty cooked and my DD has issues with "green things" in her food so I had to pick them out of her serving.
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2 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Feb. 26, 2012
Love this! Thanks for sharing.
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2 users found this review helpful

Pork Chop and Rice Casserole

Reviewed: Nov. 15, 2011
As written, I think this recipe was a little bland and greasy. It is a good base and the pork chops were definitely tender, but not a lot of flavor. This makes a TON of rice, so I would try to add one or two more pork chops in to help even out the leftovers. I would also do as some other reviewers have suggested and add some onion to the pan after you brown up the pork chops. For a recipe with such sodium heavy condensed soups, I'm sad to say that it needs salt to improve it. I would also cut the butter in half. Mine pooled up in areas and just seemed excessive. One other note; I didn't have instant rice so I used regular long grain. I checked the dish about half way through to make sure there was still enough liquid since regular rice absorbs more than instant. I had to add about a cup of water, but in retrospect, I would maybe add chicken stock instead and at the beginning if you are using regular rice to add more flavor. On a good note, my husband and 3 year old liked this as written, but they aren’t too adventurous.
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5 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 14, 2011
Yumm-o! I made it as written and it was very good. I will change it only slightly next time I make it. First, I used mild enchilada sauce and mild green chilis just to see how it would turn out. I will slowly ramp up the heat by picking either hot sauce or hot chilis next time. Also, I love black beans in my tortilla soup so I will add some next time. I may cut back a bit on the corn, maybe use half a bag. It was pretty corn-y. Also, I plan to use diced or pureed tomatoes next time rather than waste time crushing the whole ones. I made my life easy by using a store bought rotisserie chicken picked over for the meat. I topped with sour cream and used bagged tortilla chips instead of homemade, and it was delicious.
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4 users found this review helpful

Cream of Sweet Potato Soup

Reviewed: Dec. 27, 2010
I had a hard time with this soup. I liked it and I didn't like it, how about that for wishy washy! The soup was exactly what it was supposed to be, but I didn't love the sweetness of the sweet potato in the soup. "What exactly were you expecting", you ask? "When you make sweet potato soup", you say, "it is supposed to taste like sweet potatoes". Okay, so it doesn't make sense, but I still didn't love it. The soup had a nice texture and good sweet flavor, but for me to really like it, it would have needed to get a little more savory. The addition of sauteed onion or more chicken flavor might have saved it for me, or maybe adding one regular potato to mellow it out, but it was just too "sweet potatoey". I think I will stick to less assertive vegetables for my soups, like butternut squash.
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13 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Dec. 23, 2010
Really good, took one star off for presentation. These slow cooker dishes that aren't seared first never look very pretty. I wouldn't plan to serve this to company unless you sear first. This was really easy and a great thing to make when you don't have a lot of time but want something a little special. My tenderloin was one of those grocery store 2-packs, total weight was 1.7 lb. I didn't adjust the time at all and the only change I made was to use 2 tbsp. of garlic instead of 3 because I was feeding a 2 year old and didn't want too much garlic. I strained the juice into a saucepan and thickened with a little cornstarch to make a really tasty gravy. I bet this would work fine with a cheaper cut of meat if you don't want to waste such a tender cut in the slow cooker.
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10 users found this review helpful

Quiche

Reviewed: Dec. 17, 2010
Four stars. Taste was good, prep was simple. I used frozen prepared pie shells (pre-baked for 10 minutes acording to package directions) which made this so easy. I have 2 comments that keep me from giving that last star. First, I think that putting the cheese in the crust first made for a really thick pile of melted cheese on the bottom. I imagine that part of the reason behind doing this is to keep the egg off the crust, but when I make this again, I will probably only spread about half the cheese on the bottom and mix the rest in with the egg for a more even distribution of cheese. Second, my meat quiche (ham and cheese as written) was very salty. If you use a salty meat like ham or bacon, leave out or cut back on the added salt. I also made a Spinach Artichoke version of this quiche with half a pound of well squeezed frozen spinach, half a can of artichoke hearts in water, and one bunch of cooked green onion, that turned out beautifully. 350 for 30 minutes was my time for the ham one (I baked them right after I made them instead of freezing). The spinach one took about 10 minutes longer to set up.
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5 users found this review helpful

Maple Syrup Korean Teriyaki Chicken

Reviewed: Nov. 22, 2010
This was okay. For those unsure of what you're getting here, it's a super sweet teriaki sauce. I agree with other reviewers, double the sauce. What's left after the marinating doesn't go far when using over rice. I'm not sure about everyone else, but I had to strain my sauce after boiling for a little bit because the gross chicken juice/protein/whatever turned to scum and I had to get it off to make an edible sauce. To make this really great, it needs some spice. Add some hot pepper flakes or cut back on the maple syrup, it was just too sweet for me.
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18 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Aug. 17, 2010
I liked this, but it was a little greasy for my taste. I think next time I will cut the butter down to 1 TB. instead of 2. Make sure you use good parm. for this since you need a good strong flavor. I would also recommend pumping up your chicken broth with an extra bouillon cube (low sodium if you can) to get as much flavor as possible.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 12, 2010
Made exactly as written and this is a great roasted chicken recipe. I'm not sure where the "sticky" in the name comes in, but it was very full of flavor and roasted beautifully. I've never roasted a chicken at such a low temp and I think it is definitely the way to go. Of course, because it does take 5 hours, it is a good idea to do as the recipe suggests and just make 2. I have 3 meals and a good batch of stock lined up from these 2 chickens. Great flavor, great prep, great meal. The only down side is having to make room in the fridge for the chickens while they sit overnight, but I think the "marinating" is worth the inconvenience.
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3 users found this review helpful

Hanky Pankies

Reviewed: Jun. 9, 2010
I love these things at parties and keep trying to find a recipe that I like to make them myself. I can't seem to find the right recipe. Maybe it's my choice of cheese? When I read "process cheese sauce" I read that as "melt Velveeta". Somehow, these always taste like sausage and Velveeta, not a blended flavor that tastes good. Also, as the Velveeta cools, these turn hard as a rock and have an unpleasant texture. I will keep looking.
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9 users found this review helpful

Refreshing Limoncello Cake

Reviewed: Jun. 9, 2010
I had a hard time deciding how to rate this. I did not like it at all but my guests did. To me, the cake tasted too much like vegetable oil with not enough lemon flavor. It was also pretty pale and unappetizing looking for serving to company. It was easy to make, so I guess I will go middle of the road with 3 stars. If I make again, I will try to add more lemon flavor.
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3 users found this review helpful

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