KARMIKE3 Profile - Allrecipes.com (18850972)

KARMIKE3


KARMIKE3
 
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Member Since: Sep. 2004
Cooking Level: Intermediate
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Recipe Reviews 10 reviews
Classic Goulash
Way too much Italian seasoning and bay leafs. It wasn't bad if you ate it right away, but later in the day and the second day, a few bites was all I could stand even after adding another round of tomato sauce. We don't like it soupy so I used a whole box of elbows, which made it a hearty texture like we like, but 25 minutes was way too long to cook the dry mac. The noodles ended up mushy and fell apart especially by the second day. Hubs didn't like it either. We tried to eat it for a couple of days, but could never finish a whole bowl and ended up throwing most of it away. If I ever make it again I will cut way back on the seasonings and cook the noodles only 10-12 minutes like the box says. I might skip the soy sauce.

0 users found this review helpful
Reviewed On: Jan. 20, 2014
Rempel Family Meatloaf
I had never made meatloaf before. I love my Mom's meatloaf, but it always gives me heartburn. I chose this recipe because it looked easy and I like all of the ingredients. I'm giving this recipe 4 stars as it is written. I've made it a few times now and have made a couple of minor changes that makes it perfect for us. I use BBQ sauce in the mixture instead of ketchup, I use ground round (just enough fat to keep it moist, but not so much to make it greasy), I'm generous with the cheese (I like to shred my own Vermont Sharp White Cheddar), and I top it with ketchup and bacon before throwing it in the oven. I also mix the eggs, onion soup mix, bbq sauce, and steak sauce together with a fork in a separate bowl to make sure they are well blended before hand mixing it all into the burger. I think it reconstitutes the dried onion flakes in the soup mix better and also insures better distribution in the meat. Plus my Mom always says you don't want to keep handling and remixing the meat and beating it up. I form it into a loose football shape and put it in a loaf pan (a made for TV one that has a lift out tray for the meatloaf and holes to allow the grease to drain away from the meatloaf). A loosely packed meatloaf makes the texture lighter (which we like). If you like it firmer then smash it into your pan for a more solid texture.

0 users found this review helpful
Reviewed On: Jan. 19, 2014
Slow Cooker Chicken and Dumplings
I'm only giving this recipe 3 stars because this is only a base for greatness. I've been making a version of this on top of my stove for years using 2 cans of the cream of chicken soup, a cup of milk, and a rotisserie chicken. I wanted to try something different though so I started with this basic recipe using it as a guideline for cooking times in the crock pot. So how did I change it... I used one can of chicken broth as suggested by many others. I also added carrots and celery in addition to the onions. I spiced it with onion powder, garlic powder, and black pepper. I shredded the chicken after 4 hours and added the torn biscuits and a can of corn and let it cook for another hour. Since I used the full 2 cans of cheap biscuits there was no need to thicken the "gravy". The biscuits added thickness all on their own. My edited version is delicious and the chicken is so tender it melts in your mouth. This is a hearty fall/winter meal that I'm sure I will be making often over the next few months of chilly weather. Some may find this bland, but you can spice it any way you like to meet your tastes. Enjoy!

1 user found this review helpful
Reviewed On: Sep. 29, 2013
 
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