Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (10117281)

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Super Duper Slow Cooker Beef Stroganoff

Reviewed: Apr. 6, 2014
This was okay, but I guess I was expecting more, considering all the ingredients that went into. However, I did make the mistake of adding 1/3 too much sour cream because I read the directions wrongly. Then when I taste-tested it, I found it to be quite bland, so I added about 1/2 teaspoon of extra worchestershire sauce. In the end, it still didn't have quite as much flavor as I was hoping it would. I think I'll go back to my much more simple and much more flavorful stroganoff recipe, which is basically just some sour cream mixed with a packet of Lipton onion soup mix.
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Aunt Blanche's Blueberry Muffins

Reviewed: Dec. 2, 2013
These were not very good. I followed the recipe exactly, except that I had to use thawed frozen blueberries because I couldn't find fresh ones since they're out of season right now. They turned out quite dry and didn't have much flavor, although I could taste the baking powder. I've used other recipes for blueberry muffins before that turned out much better than these. Even my 2-year old didn't like them. :(
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Streusel Topped Blueberry Muffins

Reviewed: Jun. 22, 2013
I took these to a party at my son's daycare, and both the kids and adults really liked them. I used brown sugar in the batter but used only white sugar in the streusel topping because I know that brown sugar burns quickly. Still, though, I wasn't too impressed with the streusel topping, because it just kind of spread out and melted onto the tops of the muffins and formed a hard coating. Also, I added one heaping tablespoon of yogurt to the batter because I thought it might help them be moist (often when I make blueberry muffins, they're a bit dry, but these weren't so, so maybe the yogurt helped). I would give them 5 stars if the streusel part was better. Next time, I might just leave off the streusel entirely.
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Rosemary Ranch Chicken Kabobs

Reviewed: May 19, 2013
These were really tender, but considering the number of ingredients in the marinade, I expected them to have more flavor. All I could really taste was the rosemary but some bites also had a bit of a mild sweetness. I used only about half of the sugar, and I'm glad I did, because I know that sugar in a marinade (or BBQ sauce) will make something burn pretty quickly on the grill. I'll probably make them again because my husband liked them. And again, they are VERY tender.
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RWOP Finalist: Asparagus and Parmesan Cream Pastry

Reviewed: May 12, 2013
This was okay, but I was expecting a bit more flavor. I used only 2 Tbs. of lemon juice and am glad I did because I think it would have been quite bland without it. Maybe it would be even better had I used the entire 3 Tbs. The lemon juice gave the cream cheese mixture a bit of tang but it didn't really taste lemony. The pastry dough I used was 16.5" x 10.25" in total size (before cut into fourths), and I found that I had just the right amount of cream cheese mixture for it, so I'm not sure why some reviewers said there was too much of the mixture. Maybe they don't really like cream cheese, or maybe they used a smaller sized dough than I did. I baked mine in the middle oven rack for 18 minutes. The asparagus turned out only slightly crisp, just the way I like it. Also, I'm not sure how necessary the basil is in this, since I couldn't really taste it. I'm sure even dried basil would be fine or even none at all.
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Fish Friday Tuna Burgers

Reviewed: Mar. 12, 2013
I made this using one regular can of tuna that I crumbled up, and I think they turned out pretty good! The taste is pretty mild, so you could always add more onion (or whatever) if you want more flavor. I didn't have any day-old bread so I used the bottoms of two hamburger buns, since those are more dry than the bread I do have. One mistake I made with the first pattie, though, is that I formed it into a pattie and THEN placed it into the pan. It fell apart immediately, so then with the other 3, I rolled them into a ball, placed into the pan and then flattened with a spatula. Those held together quite well. Also, because these contain egg and I made them for my toddler, I put a lid on the pan to ensure that the egg was cooked thoroughly. I'll definitely make these again. Can't wait to see how my toddler will like them. I had to force myself to not eat his! :P
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Zesty Porcupine Meatballs

Reviewed: Mar. 10, 2013
I wasn't too thrilled with these. I used the entire amount of Worcestershire sauce, but the sauce was still a bit too sweet. I wouldn't use the word "zesty" to describe these. Maybe a bit tangy, but not really zesty. Also, I didn't have instant rice, so I used 1/2 cup regular cooked rice -- because I looked online and apparently, 1/4 cup uncooked instant rice will equal 1/2 cup cooked rice. Mine didn't turn out dry, but I did add an extra Tbs. of sauce to the meat mixture. But one mistake I did make was to brown the meatballs in a pan coated with olive oil on high heat. They burnt very quickly. So then I transferred them to a casserole dish and baked at 400 degrees F for about 50 minutes. I had to cover them with foil towards the end, though, because they started to burn a little. I will make these again only if my toddler likes them. That's the true test. :D
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World's Best Potato Soup

Reviewed: Feb. 18, 2013
I followed this recipe exactly as written. But I did make the mistake of adding just a tiny bit of salt, which I regretted because I think the bouillon and bacon made it salty enough. The taste was a bit bland. It tasted more like the chicken bouillon than anything else. If I ordered this in a restaurant I would be pretty disappointed. Needless to say, my search continues for the perfect potato soup recipe.
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Slow Cooker Pot Roast

Reviewed: Feb. 18, 2013
Wow. This was really tangy. I was so curious what this would taste like because I would never have thought to combine those 3 mixes. Well, the end result was a very tangy sauce that is difficult to describe. The closest thing I can compare it to is something like a pepper steak gravy (though there is no pepper added to this). I followed this recipe exactly except that I only used a 1 1/2 pound roast. But I still made the full amount of gravy/sauce this recipe calls for. And I'm glad I did because there was barely enough gravy for the 1 1/2 lb. roast. I'm not sure I'll make this again, though. Will probably try a different recipe. And I definitely wouldn't ever make this for company because I could see how the taste might be too strong for some.
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Sausage and Rice Stuffed Summer Squash

Reviewed: Sep. 11, 2012
I wish this recipe stated which flavor(s) of sausage to use. I don't imagine that all flavors of sausage go well with coriander. I live in Switzerland, where (oddly enough), you can't buy ground sausage. So I made this with plain ground pork (mixed with the coriander as the recipe states), and mine turned out very bland. Perhaps it would be better if made with a flavored sausage. Also, the squash took much longer to cook than just 1/2 hour. My squash halves took one hour to cook until tender before I stuffed them and then cooked the extra 30 minutes. And the squash is still not extremely tender the way I like it to be. Will not be making this again.
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Spinach Chicken Enchiladas

Reviewed: Jun. 4, 2012
I was quite disappointed with this. For one thing, I followed this recipe exactly except that I halved the recipe (using two chicken breasts), and I ended up not having enough of the filling to sufficiently fill the four 8" tortillas. So I strongly suggest using more chicken and spinach than the recipe calls for (you'll still have enough of the sauce). Also, it really lacked in flavor. I suggest at least doubling the amount of garlic powder. I also think this would be better with sauteed mushrooms added to the mixture. It just needs something more.
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Brunch Strata

Reviewed: Apr. 10, 2012
Wow! This is sooo good! Even my very picky Italian mother-in-law loved it. The only thing I did differently was that I added some water to the oil when I cooked the mixture, so that the vegetables would soften more easily. And then I simmered it until all the water had evaporated. Also, I halved the recipe and baked it in just one medium-sized casserole dish, since I only had 3 people to serve. I will most DEFINITELY be making this again... and again... and again. ;)
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Almond-Crusted Tilapia

Reviewed: Feb. 1, 2012
I didn't have any lemon pepper, so instead I used a garlic and herb seasoning that I have. I made the mistake of not measuring the seasoning and probably should have used more of it, because mine turned out a bit bland. Thankfully, though, a few splashes of lemon juice on top of the finished fillets really helped. The crust on this is amazing! I'm sure the crust would be good with pork chops or chicken fillets as well. I will make this again, but I will be sure to have (and measure) the lemon pepper. ;) Would give 4 1/2 stars if I could.
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Baked Chicken Amandine

Reviewed: Jan. 29, 2012
I thought this was delicious! I gave it only four stars because I listened to a lot of other reviewers and seasoned my chicken with poultry seasoning and onion powder and then used quite a bit of garlic powder in the soup mixture. I think it would have been quite bland without these extra seasonings. I also used 1/2 cheddar and 1/2 freshly grated parmesan, which seemed to work well. I halved the recipe and baked in a 8x8 pan and used 1 can of soup and only about 1/8 cup sour cream. I'll definitely make this again. It would probably be good with cream of mushroom soup, too.
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Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Reviewed: Jan. 1, 2012
The stuffing was really dry and completely lacked flavor. If you do make this, I strongly suggest adding some olive oil or butter to the stuffing and also adding extra sun-dried tomatoes, because the tomatoes seem to be the only thing that gives the stuffing any flavor. Perhaps add some garlic as well.
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Glazed Apple Cookies

Reviewed: Sep. 17, 2011
These are really good, but not quite as flavorful as I expected (and I used 1 /12 cups of chopped apple instead of just one cup and I also used the raisins, nuts, etc. that the original recipe calls for). I didn't plan to do the glaze, but I found that they really needed it or else they just wouldn't have had much taste as I prefer. So I'll make these again, but next time, I'll add some vanilla to the batter and use at least 2 cups of chopped apples. Oh, also -- I put mine on the cookie sheet in balls about 2" round and my cookies didn't flatten and didn't look so nice with the glaze. So if you're planning to glaze these and take them somewhere and are concerned about presentation, I'd definitely keep the dough in small, tablespoon-size balls (like the recipe says to do, anyways) so that they do flatten out a bit. But the consistency of mine still turned out really good. A great cookie for Autumn! :)
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Cheese Soup with Broccoli

Reviewed: Sep. 13, 2011
I was disappointed with this recipe. I followed it exactly as written here except that I used cheddar cheese. Mine didn't come out thick enough, so I think I should have let the milk mixture thicken a lot more before I added the chicken broth/veggie mixture to it. Also, I found that 6 Tbs. of butter was WAY too much. There was a 1/4" layer of butter that formed on the top and wouldn't mix in with the rest of the soup. Also, I strongly suggest using at LEAST 1 1/2 cups of broccoli or even 2 cups. Otherwise, the soup won't have much of anything with substance in it. I'm glad I used sharp cheddar because, otherwise, I think it would have had almost no flavor. I strongly suggest adding some garlic or garlic powder to it. I will not be making this again. :(
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Best Lemonade Ever

Reviewed: Aug. 7, 2011
I had only bought 6 small to medium-sized lemons, which gave me only 1 cup of juice, so I ended up using a bit less water/sugar when I made mine. But I had also purposefully started out with a bit less sugar since my husband doesn't like it too sweet. (Besides, it's easy to add more of the concentrated dissolved sugar/water mixture if needed). This is incredibly refreshing and much, MUCH better than the store-bought stuff!
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Blueberry Streusel Muffins

Reviewed: Jun. 3, 2011
I'm only giving this 3 stars because mine turned out quite dry (in the spots where there are no blueberries). And I had even added an extra 1/8 cup of milk to the batter because it was so thick (I was worried it wouldn't go into the muffin cups easily because the batter was so incredibly thick, and it was frustrating filling the cups, but the muffins still plumped up nice and evenly while baking). The blueberries I used were quite sweet, so I only used the 1/3 cup of sugar rather than increasing to 1/2 cup as so many reviews have suggested. And I thought the taste was fine. But one huge mistake that I made was to bake the muffins for 10 minutes before adding the streusel topping. This was a mistake because the muffins had already formed domes in that 10 minutes, and so when I put the topping on, it didn't lay well or evenly and most of it just fell off onto the pan. But I strongly suggest that anyone who makes these uses the very lowest rack in their oven because the topping does easily burn when baked the entire 25 or 30 minutes.
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Breakfast Sausage Casserole

Reviewed: May 28, 2011
The taste of mine came out really good, but there are a few things I will do differently next time: 1) Definitely add more cheese -- almost double the amount -- because the cheese cooks into the sausage so much that I could barely see or taste it, 2) Add more bread at the bottom of the pan so that it will hopefully come out of the pan a bit easier, 3) Bake in a non-stick pan -- I greased mine but it still stuck and was slightly burnt on the bottom, and 4) Cover it for at least the last 15 minutes of baking so that the top sausage doesn't burn.
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