Carrie Magill Recipe Reviews (Pg. 1) - Allrecipes.com (1199427)

Strawberry Muffins

Reviewed: Jun. 5, 2011

I used egg substitute, about 1 1/4 c frozen strawberries, and per other reviews added a dash of cinnamon and vanilla to the batter, and sprinkled a little Splenda brown sugar on the tops. The brown sugar makes a HUGE difference, a nice thin crispy crust. The flavor of the muffins is pretty nice, nothing spectacular, but definitely nice. They looked beautiful, puffing way up over the tops, and I got 10 rather than 8 out of the batch.

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Easy Microwave Chocolate Cake

Reviewed: Feb. 18, 2011

I followed the recipe exactly, except using 3/4 c of sugar and 3 tbsp cocoa per other reviews. Baked it in an 8x5" glass dish, loosely topped with a plastic lid. I had trouble getting it to cook evenly; a big chunk on one side was still raw after 4 minutes, while other parts were getting overdone. The flavor is good, but the texture was not like regular cake, more like a cakey brownie - very dense and grainy. I think a thin dark chocolate glaze would've soaked in and made it nicer, but regular buttercream frosting wasn't bad, and it was best without any frosting at all.

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Roasted Pork Loin

Reviewed: Dec. 6, 2010

The rosemary was a little strong for my taste, but otherwise this worked very well. It took about 1:45 for my 1 lb loin to cook through at 375 F. This went FANTASTIC with Slow Cooker Stuffing from this site and seasoned green beans. Turned out very attractive.

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Mandarin Orange Chicken

Reviewed: Aug. 23, 2010

I was disappointed after all the rave reviews. There wasn't much spice to counteract the sweetness, and the texture of the chicken was too soft from absorbing the oils over medium heat. The cashews didn't seem to go well with the orange flavor, and the oranges themselves got too mushy even after just a minute or two over the heat. If I tried it again I'd cook the sauce over low heat, add more orange juice, and add dried chilis (or use chili oil to saute the chicken) for a little heat.

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4 users found this review helpful

Banana Crumb Muffins

Reviewed: Jul. 2, 2010

These really are deserving of the high rating. I used 5 small bananas, Splenda brown sugar, otherwise followed original recipe, and had 12 perfectly sized muffins.

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Sausage Applesauce Appetizer

Reviewed: Jan. 6, 2010

These are very good! Used Bob Evans Italian sausage, Splenda brown sugar, regular Motts applesauce, and dried minced onion. Only baked for 30 minutes since we made a fraction of the recipe, which was just the right amount of time. Also formed the sausage into small balls instead of cutting up patties. The chunky applesauce would probably be better than plain, but even so this came out nicely sweet with just a little kick from the onion. Very tasty!

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Pork Chops with Raspberry Sauce

Reviewed: May 6, 2009

I just made the chops without the sauce, and they were excellent! My only complaint is that they were a little too salty due to allrecipes.com's scaling not working properly (scaling the recipe to 1 serving, the salt and pepper don't scale correctly so I used too much -- I've found that that's a flaw with the site itself, not the recipe). But the seasoning was wonderful, strong and rich, and went fine with a simple creamed corn side dish.

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Macadamia Nut Crusted Mahi Mahi

Reviewed: Mar. 31, 2009

Tried this exactly according to the original recipe, and thought it was just alright. I like food very spicy, and the amount of habanero was just right for a good level of heat. But for the time and number of "not on hand" ingredients required, it just didn't do a lot for me. And the consistency of the coating after drizzling it with the sauce was unfortunately gooey.

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Barlow's Blackened Catfish

Reviewed: Feb. 8, 2009

This was surprisingly good. I like things spicy, and this was just about as hot as I can eat and still enjoy the flavor. Per other reviews I cut the salt down to 1/4 of the original amount listed (probably could omit it completely). Instead of salad dressing I used 1/2 tbsp canola oil mixed with 1/8 tsp Italian seasoning for each fillet. Also, 30-35 minutes would be WAY too long a cooking time, especially if you have thin fillets and/or cut down the recipe. I used a single 1/2" thick fillet and only needed to cook for 10 minutes. This went well with candied sweet potatoes, but would be wonderful served with applesauce too.

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Hawaii Twist

Reviewed: Jan. 11, 2009

Not bad! Basically tastes like spruced up pineapple juice, but it's a great way to get lots of fruit into your day. Used Splenda instead of sugar with no problems.

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Grilled Salmon With Orange Glaze

Reviewed: Jan. 10, 2009

Very good, close to five stars. I used sugar-free marmalade with no problems. Nice and sweet, and couldn't really taste the vinegar. Not too tangy at all. Went surprisingly well with mashed potatoes.

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Simple Marinara Sauce

Reviewed: Aug. 23, 2008

This wasn't bad, but didn't appeal to me any more than most sauces out of a jar. The parmesan left the sauce with a grainy texture. Adding sliced turkey sausage as an attempted improvement was a bad idea, as the flavors did not blend well.

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5 users found this review helpful

Super Grouper

Reviewed: Aug. 8, 2008

Pretty tasty - nicely spicy. Omitted mayonnaise for personal preference. Went really well with a sweet potato casserole.

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 17, 2008

I did like the spiciness, and leftovers were excellent on sandwiches. My 3 lb chicken was done in just about 2:45. I wasn't crazy about how dry the outside looked though. It definitely wasn't sticky; maybe using a cooking bag or some foil would change that? The taste was great, I would just definitely carve it and baste before serving so it looks more appetizing.

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3 users found this review helpful

Jalapeno Chicken

Reviewed: Jan. 7, 2008

Per other reviews I cut the cinnamon in half, but all other ingredients were according to directions. Nice heat, not too much or too little, but just not all that exciting. Used boneless, skinless chicken breasts and 15 minutes at 450 was just about right, basting twice with the sauce. It was a little dry, cooking right in the sauce per another reviewer would have been a good idea.

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Easy Alfredo Sauce I

Reviewed: Jan. 6, 2008

I used freshly grated parmesan, added it slowly to the cream/butter mixture, cooked and stirred over medium heat ... and stirred, and stirred, and stirred until it had reduced to almost nothing. The first few bits of cheese first formed a clump, then when I eventually got that broken up, it never did dissolve into the liquid completely. It smelled great and tasted OK, but the consistency was terrible, especially after being added to pasta where it really separated.

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Kielbasa Alfredo

Reviewed: Jan. 6, 2008

Not bad. I used turkey kielbasa instead of regular, and even then there's no need to cook it in butter - it browns very nicely without it. Wheat pasta was also fine. But I recommend store-bought Alfredo sauce; I tried to use homemade but it clumped up when added to the pan. Would be nice to add some color, like bell peppers, peas, etc to the mix, or be sure to serve some on the side.

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Grilled Halibut Steaks

Reviewed: Jan. 1, 2008

I used swordfish, then accidentally substituted basil for the black pepper (don't ask) ... but it turned out fantastic! I'm not a huge fan of seafood, but this was incredibly flavorful and non-fishy tasting. Went perfectly over rice pilaf, and looks beautiful on the plate. Thanks!

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10 users found this review helpful

Grilled Swordfish

Reviewed: Jan. 1, 2008

Sorry, but I just didn't like the teriyaki flavor with swordfish at all. I followed the recipe exactly, but it came out way too tangy and sharp tasting.

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Hawaiian Baked Bananas

Reviewed: Jan. 1, 2008

I cut this down to 1 serving and the same cooking time worked fine. Used unsalted macadamias, and their flavor went well with the bananas. I don't like the slight tang that's either added by the sherry or the orange juice, though. Brown sugar Splenda (1/2 of the amount called for in the recipe) worked fine. This looks beautiful and elegant - worth a try!

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4 users found this review helpful