KARMIKE3 Recipe Reviews (Pg. 1) - Allrecipes.com (18850972)

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Fancy Chicken Salad

Reviewed: Sep. 12, 2004
My husband and I love feta cheese so I had to try this recipe. It is awesome! I did add a tiny bit of celery and red onion and a spoonful of sour cream because I cooked to much chicken. I increased the feta to a third of a cup. This stuff is great! Will definately make it again.
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Pumpkin Cookies VII

Reviewed: Apr. 7, 2012
These are spectacular!!! Super moist and cakey. I just added a pinch each of nutmeg and ground cloves. I also made homemade cream cheese frosting as cookies these good deserve better than store bought canned frosting!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 16, 2013
This is a great recipe. Mine turned out a little flat but that could be because I didn't mix the butter and sugar and then add the egg and yolk and vanilla as directed. I put the butter, sugars, egg, yolk, and vanilla in at the same time and mixed them together. Oopsies. Guess I should read directions first. I also baked them at 375 for 10 minutes so maybe that had something to do with it too instead of baking them cooler and slower. I don't like my cookies browned so I took them out when the edges looked dry, but not brown. Again, 375 for 10 minutes. After letting them cool on the cookie sheet they were perfect! I did not grease my cookie sheet. No need and I did not use a non-stick sheet. I used a pebbled aluminum cookie sheet. I measured a quarter cup and rolled them into balls. They looked better this way (I did the first couple just blobbed on the cookie sheet and they didn't look near as good as the ones I rolled). They were perfectly crunchy/chewy/soft all at the same time. LOVE this recipe!
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Cha Cha's White Chicken Chili

Reviewed: Nov. 4, 2004
This is a REALLY great recipe. I will be making this again this winter for sure. My husband and I love spicy food so I follows the recipe exact. As another reviewer said, I wasn't sure if I was supposed to drain the beans or not so I just dumped the cans in, liquid and all. I think it made it a little thinner than I like my chili so I just mixed 2 Tbs of Wondra with a 1/4 cup milk, tempered it and added it to the chili to thicken. AWESOME! Highly recommended for spicy chili lovers who want something a little different than regular chili.
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Rempel Family Meatloaf

Reviewed: Jan. 19, 2014
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.
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Blue Cheese Dip II

Reviewed: Jan. 1, 2005
I really liked this dip. I was skeptical at first because I had never used blue cheese before and I didn't like the smell of it in the 4oz container I bought. It is true that the longer it sits the better. I refrigerated it overnight and it was wonderful the next day and even better the day after that. I served this on Christmas Eve with corn chips and veggies. My guests liked it too. I did use only 2 green onions instead of 4 but that was only because the green onions I bought were really big. I would definately make this again. Thanks for the recipe.
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No Bake Peanut Butter Pie

Reviewed: Apr. 7, 2012
This is good, but I did change a few things to meet our taste. I was generous with the peanut butter. I added probably at least 2 extra TB. I used a pre-made shortbread crust. I'm not fond of graham cracker crusts and I was afraid a chocolate crust would compete too much with the peanut butter. Since my hubby is an extreme peanut butter fan I only used 8 oz of frozen whipped topping so it wouldn't dilute the peanut butter taste too much. Since I only used 8 oz of the whipped topping there was only enough filling for one pie crust, but there was plenty of filling left. I put the extra in a container and refrigerated and my hubby ate it like a mousse. Also, we don't like frozen pies so refrigerating it for a few hours or overnight is sufficient. This is a very simple recipe that can be easily modified to meet your tastes.
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Chicken Enchiladas Supreme

Reviewed: Apr. 7, 2012
Yummy, but I did make two changes to meet our tastes. I used red bell pepper instead of green. Just personal preference. Then I used the Philly Santa Fe flavored cooking creme to add more kick. Really good!
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Spaghetti Pie III

Reviewed: Apr. 7, 2012
Really good. A different take on spaghetti for sure!
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Slow Cooker Chicken and Dumplings

Reviewed: Sep. 29, 2013
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!
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Classic Goulash

Reviewed: Jan. 20, 2014
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.
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