Karisma Recipe Reviews (Pg. 1) - Allrecipes.com (18885275)

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Easy Candy Yams

Reviewed: Nov. 27, 2004
Okay, this recipe has potential it is divine but it needs MAJOR re-writing. First off, get a bigger dish 9x9 doesnt even have to be square.Use cooked yams or canned yams (drained) and increase the 4 cups to about 6 or 7. Mash them...not chop. Leave out the butter (unless greasing the sides of your dish to keep the marshmallows from sticking. Double the amount of marshmallows and Broil them under a guarded eye for a heavenly browning. Do this and the dish will be the best thing you ever tasted. If not then you will get a big bowl of uncooked potatoes swimming in grease.
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179 users found this review helpful

Pasties II

Reviewed: Oct. 26, 2007
This is a great recipe. I made it exactly as is. For those who thought it was bland the beauty of pasties - they can be adjusted to your tastes by adding other meats, spices, and herbs. Many people eat them with ketchup. If you have a hard time working with pie crust two pieces of cellophane can solve that problem. Roll the dough out between the two sheets. When the dough is the thickness and shape you need remove the top sheet and proceed to fill. Then use the bottom sheet of cellophane to fold over the pasty. Again great recipe!
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115 users found this review helpful
Photo by Karisma

Fresh Pineapple Upside Down Cake

Reviewed: Jan. 8, 2009
This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a little, too. After I put the brown sugar mix in I sprinkled coconut on top and then layered the pineapple and added some maraschino cherries to the design. I made two cakes and after they cooled I stacked them. SIMPLY WONDERFUL - especially the cake's texture and the way the candied sauce just melts into the cake without making it soggy. Someone said they didn't know what stiff but not dry egg whites meant. When you hit that foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny.
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111 users found this review helpful

Peter's Baked Stuffed Onions

Reviewed: Jul. 28, 2008
My parents went wild for these - especially my dad. I would keep the onions on the smaller side personally and the idea of melting one's fave cheese on top is a grand idea.
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62 users found this review helpful

German Apple Cake I

Reviewed: Nov. 15, 2004
Exactly like the recipe says and a wonderful autumn cake. I used mealy apples and it still tasted wonderful. A small word of caution...be careful on your baking time. Just a few minutes too long make the edges crunchy. It doesn't ruin the taste but it will hurt the consistancy. Enjoy!
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53 users found this review helpful

Magic Lemon Pie

Reviewed: Jun. 28, 2008
This is an awesome recipe. I usually throw two lemons in the blender and then strain the juice allowing some pulp to slip in. That will take care of any excessive sweetness ppl have mentioned. A wonderful pie that should be made a summer tradition!
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48 users found this review helpful

Popovers

Reviewed: Jan. 12, 2011
These were amazing. It has been so long since I had made popovers. I'm not sure why but I feel so foolish for waiting after seeing the ease of this recipe. So no peeking in the oven once they are in. Follow the instructions to a T and while popover tins are wonderful don't be afraid to pull out your muffin tins.
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37 users found this review helpful

Creamy Pear Pie

Reviewed: Aug. 31, 2008
This was really good and very simple. Pies are not my specialty so when they turn out as gorgeous as this one did its pretty fool proof. I did have to play with the flour and sugar amount since the pears I used were very juicy. It's texture reminds me of peaches and cream desserts. Very pleased with all aspects. Will use from now on when my pear crop comes in. :)
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34 users found this review helpful

Oven Scrambled Eggs

Reviewed: Feb. 21, 2011
Okay my two cents: Definitely use a bigger pan. I used a 11x13 and it was 2/3 full. My hens lay pretty big eggs, but still! I try to cook without salt whenever possible, but everyone knows you can indulge with eggs. I used 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp of Mrs. Dash Original Blend. Yum-yum! This recipe calls to the creative cook. Have fun with it - after all they're just liquid chickens! :p
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25 users found this review helpful

Banana Bars

Reviewed: Feb. 11, 2010
These are delicious! I was a little skeptical at first seeing some 2-3 star reviews, but after tasting I rushed to my pc to write the review! What I did: DOUBLED THE RECIPE (otherwise bars are too thin in 9x13), ADDED AN EXTRA BANANA, ADDED 1 TSP. BANANA EXTRACT TO BATTER AND FROSTING, FOR FROSTING I OMITTED THE SALT AND REPLACED THE VANILLA EXTRACT W/ A HALF TSP. OF MAPLE EXTRACT. MORE BAKE TIME. Results are to die for! Enjoy!
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24 users found this review helpful

Meaty Thick Man Chili

Reviewed: Jun. 14, 2010
Oh, wow this is really good. I wasn't expecting it to taste like a close version of my grandfather's chili. I've made it twice and the 2nd time hit it right on the noggin. I doubled the kidney beans, the water, and used one can diced tomatoes and one can sauce. I also added 2 cans of Manwich sloppy joe sauce. I used about half cup of chili powder and 2tbls of brown sugar and 2 tbls of mesquite smokey flavor seasoning. With all the changes the chili is still very thick, a man's chili no doubt! Normally, I dont change the recipe so much but this was a great starter that got me back to my deceased grandfather's recipe. We havent had his chili in 12 years! Either way you make it 5 stars!
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20 users found this review helpful
Photo by Karisma

Billy's Pasta Salad

Reviewed: Jul. 6, 2008
Great basic starter recipe. I was looking for a chicken pasta salad w/out the grapes and nuts. I cooked the chicken in 5 cloves of minced garlic. Once it cooled I added the garlic infused chicken while leaving the minced bits out. Also, I put more kick into the dressing by adding 2 tsp of lemon juice, 1-2 tbs of white vinegar, 1/4 c- 1/2 c of sugar, 2 tsp of paprika, and a splash of milk to better the consistency. Delish!
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19 users found this review helpful

Orange Chicken Stir Fry

Reviewed: Apr. 29, 2006
Geez, this was great! I cut the soy sauce by about half and instead of using orange juice I put a peeled and seeded orange in my blender. The pulp cooked down and then BAM the fresh orange really came out. I'm adding this to the recipe box for sure.
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19 users found this review helpful
Photo by Karisma

Easy Peach Cobbler

Reviewed: Jan. 11, 2011
I've been making this for years and the love it. I vary the fruits and mixes quite a bit. My fave is yellow cake mix and just about any fruit. Common sense applies with the liquid. You have fresh fruit fine add some liquid and sugar according to the juice and sugars already in the fruit. Ex: peaches are usually way sweeter and juicer than blueberries so the blueberries get a lil more liquid and sugar. Simple nuff. Frozen fruit...same thing. Canned fruit...same thing. Just add enough to wet the half of topping touching the fruit. The butter and cream cheese will take care of the rest. And as everyone has said just cut the cream cheese and butter into the cake mix a much better blend and lends more of a cobbler consistency. Have fun with it. Don't forget you can add some extract to the syrup. I like almond the best but the possibilities are endless. Try it with a chocolate extract and blueberries with a white cake mix. Nummy :)
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18 users found this review helpful

Chocolate Pound Cake III

Reviewed: Nov. 14, 2010
Made exactly as is. This cake was perfection. The women of the South judge their peers by their pound cakes. I am proud to say (not being born and bred here) that I passed. ;)
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17 users found this review helpful
Photo by Karisma

Potluck Spareribs

Reviewed: Mar. 2, 2009
I love this recipe! It's so simple and I can get perfect BBQ without the hassle of marinating or sauteing. The ribs are always juicy and the meat just falls off the bone. They look gorgeous when done. I do let them cook COVERED for 15 mins with the sauce. Then I uncover them for the 35 min bake or until I think the sauce looks "gooey" enough. I also use a little more sauce than the recipe calls for but rather than making a new batch I throw in about a cup of my fave BBQ sauce. Minced garlic is another must. I add about 1-2 tablespoons.
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17 users found this review helpful

Oven Fresh Seasoned Potato Wedges

Reviewed: Nov. 13, 2011
These are awesome. I always make a ton of these at a time. I cheat a little and after scrubbing and cutting them - I put the wedges in the microwave for 3-4 mins. When they come out I sprinkle them with cold water so the goodness will stick to wedges. I throw them in a huge pampered chef mixing bowl with a lid and just shake away. Then I put them on my pizza stone until they are crisp and golden brown. That way I never have to turn them. I'm lazy like that! Delish!
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15 users found this review helpful
Photo by Karisma

Crunchy Tuna Turnovers

Reviewed: Mar. 10, 2009
These really went over well with my family. (recipe stores well too) I used Sour Cream and Cheddar chips -very pretty. I feel obligated to say these were salty. If salt is not for you try a no-salt chip for the coating. The filling was very good. The olives are a must in this recipe very complimentary to the dish. I used colby jack cheese and used a little more than the recipe called for (and doubled the lemon pepper). I've done this recipe both ways by splitting the biscuits or using a whole biscuit for each turnover. The filling is more noticeable when the biscuits are split.
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15 users found this review helpful
Photo by Karisma

Golden Carrot Buns

Reviewed: May 1, 2010
This bread is perfect. It's not too dense, rises reliably, a warm friendly color, and a rustic flavor. Perfect for the beginner bread maker. Freezes well- that is if it lasts that long. A great dinner roll. I've used this bread for Jen's Heavenly Egg Salad along with some swiss cheese it was delicious!
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14 users found this review helpful

Cheesy Tuna Melts

Reviewed: Feb. 21, 2011
My family really liked these. I'm not a big tuna fan, but I was surprised how well these turned out with such little effort. I did add some sweet relish and replaced the salt with Mrs. Dash Original Blend. I also used Monterey Jack .
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13 users found this review helpful

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