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

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Karen Martin

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Hummus III

Reviewed: Oct. 29, 2007
Very good recipe! Now I never have to buy hummus at the store and wonder if it's going to be a good one. This was so easy. I do recommend taking it easy on the tahini at first until you get it right, I only used 2 Tablespoons and it was just right for me. I love lemon juice and this had a good zing. You may also want to be careful with the garlic for a party. I thought 2 cloves was perfect but some of my guests complained that it was too "spicy" with the raw garlic taste. I didn't read the recipe all the way and blended in the oil and parsley, but it still turned out good. I would highly recommend making this the night before if possible. This tasted much better after blending in the fridge. Thanks, this is a great one!
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Double Tomato Bruschetta

Reviewed: Feb. 7, 2010
Wow, this was so great. I didn't change the recipe, it was great as-is. I mixed everything up in advance (about 3 hours) and I think the "marinating" really made it blend. I added the basil right before serving so it wouldn't get mushy. The recipe didn't sppecify what to do with the oil from the sun dried tomatoes so I just used it and reduced the amount of olive oil a little to compensate. I also broiled the baguette on both sides to get it nice and crispy before adding the tomato mixture. Next time I may add a little reduced balsamic on the top as a drizzle, I love that stuff!
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Key Lime Pie VII

Reviewed: May 12, 2013
Super good and super easy! I did the math badly and bought 2 cans sweetened condensed milk which actually works out to 2 1/2 c, but it worked out fine and I didn't have to waste half a can. I used Mexican limes because no way was I juicing 200 tiny key limes. The bake time was a little off. I kept waiting for the bubbles to pop but they didn't, so I gave up at 12 min. Chilled overnight then served with homemade whipped cream. No leftovers!
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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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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 almost 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.
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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 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!!!
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Salsa Chicken

Reviewed: Apr. 17, 2013
Super easy, super tasty, what more can you ask for? I made this as directed in the oven and it turned out great.
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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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Ranch Ham Roll-Ups

Reviewed: Oct. 29, 2007
Very tasty, one of the best recipes for tortilla pinwheels I have found. Recipe measurements were exact and very helpful (although I felt silly at the deli counter asking for 22 slices of ham). They sure make a lot, though. Make sure you have lots of guests to eat them all! Thanks for the recipe!
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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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Tuna Noodle Casserole III

Reviewed: Oct. 21, 2014
I mix up the "filling" while I am cooking the egg noodles using the microwave to thaw frozen veggies (mixed veg or peas or both)so it will cook more quickly. I eyeball the noodles and only stir in what I think I need to make sure it doesn't get too dry. I use a handful of cheddar rather than the American. I also use crushed ritz or corn flakes for the topping rather than boring old bread crumbs.
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Florentine Artichoke Dip

Reviewed: Jan. 4, 2007
Excellent! I love restaurant artichoke dips but rarely like the ones I make at home. Thanks to this recipe, I have discovered that it's the FAT (cream cheese) that makes the difference. This is thick and creamy and delicious. I followed the recipe exactly and the dip was the hit of my New Year's party. Next time I may add more parmesan, or put an extra layer of swiss or monterey jack on top to make it extra cheesy and gooey. Thanks for the recipe!
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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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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. A key note for me (and I'm putting in my review as a reminder for myself) is not to turn the chicken on the grill until it can be turned without sticking. Oiling the grill beforehand might also help with the sticking. I always end up with torn up chicken when I make this because the sauce is so sticky and I get impatient and turn the chicken too soon.
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Daria's Slow Cooker Beef Stroganoff

Reviewed: Feb. 26, 2012
Love this! Thanks for sharing. the changes I made were to use beef stew meat, red wine, and I swap about half of the sour cream for about 2 oz. cream cheese. Just simple, homey flavors that I love and WAY easier than my mom's stove top version.
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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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Easy Pizza Sauce III

Reviewed: Dec. 11, 2006
Fantastic sauce! I have had trouble in the past with "cooked" sauces because I always cook them too long and they end up too concentrated and strong. This is a great alternative and comes together really quickly. I added a 1/2 tsp sugar and added a little basil without reducing the oregano. Thanks for the recipe!
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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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Roast Pork with Maple and Mustard Glaze

Reviewed: Dec. 26, 2013
AMAZING! For Christmas, I made this and Fabulous Beef Tenderloin (also from this site). This way by far my favorite! The glaze was fabulous and so full of flavor. I baked to 160 degrees but could probably have taken it out sooner. The "pork council" says you should cook pork to 145, but that seems a little too underdone to me. Maybe we could compromise and meet at 150 - 155! I made a 6 lb pork loin and doubled the glaze. I basted every 20 minutes, and the end result was beautiful. Since the pork was $4.99 a pound and the tenderloin was $17.99 a pound, this will be ALL I make next year!
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World's Best Pasta Sauce!

Reviewed: Mar. 19, 2010
Fabulous home made sauce! This is the sauce from a similarly named "Word's Best Lasagna" recipe. The lasagna is pretty good, but the sauce is close to extraordinary by itself. Great consistency, amazing flavor. I made the recipe exactly as written. Next time, I will leave out the fennel and maybe add some parmesan cheese to the sauce. Fennel is not my favorite spice, and although it wasn't obvious in the sauce, the few times I noticed the flavor of fennel was a little distracting. The cheese is something that can be added at the end, but I love the zing of mixing it in. Thanks for the recipe. Oh, and I would definitely recommend making it the day before and refrigerating overnight to blend flavors. This is a big batch, so you will have some to freeze.
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