Carla H. Recipe Reviews (Pg. 1) - Allrecipes.com (10306385)

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Carla H.

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Inside-Out Grilled Cheese Sandwich

Reviewed: Jun. 16, 2014
A recipe is needed for grilled cheese? Seriously??? It tastes like a grilled cheese sandwich that I started making when I was 10 years old. No surprises. If you want to try something different, add fresh parmesan to the butter....or use a mayo/parmesan mix in place of butter. That's different.
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Strawberry Freezer Jam

Reviewed: May 23, 2014
After reading tons of reviews on this jam, I have this to add: 1 - If you use RIPE strawberries (no white or green on the berries), then your jam will naturally be extra sweet. If you don't like the extra sweetness, use the pink pectin box and follow the directions for low sugar (4 c. crushed berries with 3 c. sugar). When I used berries that had a little white and green on them, 4 c. sugar was needed. The lady at the strawberry farm told me berries with a little green/white on them actually help jam set up (and I believe her). 2 - I like crushing the berries with a potato masher best. I think the chunkiness adds to making it a jam! (And you can use it for other things like smoothies and over ice cream.) 3 - If your berries seem too runny after crushing, drain off most of the extra liquid before adding the pectin to the berries. This really makes the jam set up and seems to evenly distribute the berries throughout the jam. I like it thicker! 4 - Boiling the pectin/water mixture for 1 minute and then adding to the berries and stirring again for 3 minutes also seems to aid in the jam setting up with no sugary crystals. My jam seems to set up in less than 30 minutes. 5 - Since this is not the cooked method, I recommend letting the jam cool and then immediately refrigerating/freezing. I left a jar out once and forgot to give it to a friend. Two days later, I opened it and it didn't smell bad but had a metallic taste, so taste can be affected. I HOPE THIS HELPS EVERYONE!
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Banana Crumb Muffins

Reviewed: Nov. 5, 2012
LOVED THIS. The crumb topping puts it over the top. I added an extra banana, 3/4 tsp cinnamon, and 1/4 tsp nutmeg to the batter. Then I doubled the topping and added double the cinnamon and 1 tsp. nutmeg. The NUTMEG is that missing taste that you absolutely need! Seriously - try that addition and you won't regret it!
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Famous Butter Chicken

Reviewed: Mar. 16, 2011
I really, really enjoyed this. If your chicken breasts are thicker, be sure to pound them thinner. The chicken was very moist and delicious. Next time, I might use simply regular salt and pepper. I believe the plain taste might actually add to the flavor! Also, you might want to drizzle a little melted butter over the top of the breasts as some of my cracker crumbs were still dry after cooking. (Note, one tube of crackers is 1 cup.)
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Mouse's Macaroni and Cheese

Reviewed: Mar. 16, 2011
I thought this was really good! It's different than Southern mac 'n cheese, as the Velveeta and American cheese make it a much smoother macaroni. I doubled the amount of flour when I made the roux, which seemed to alleviate the issues others had with the sauce not being thick enough after cooking. My advice is to ensure the sauce is thick prior to adding the macaroni. Cooling will also thicken the sauce. Though the presentation isn't as nice, waiting until the next day ensures the macaroni is thick and the taste is still divine! If you're looking to try a different mac 'n cheese, try this one. You won't be disappointed if you are a cheese lover like me!
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Sweet Potato Pie I

Reviewed: Dec. 30, 2010
I don't understand how anyone would have issues as this pie seemed foolproof! It was DELISH! The flavors were awesome. Make sure you use a 9" pie pan (if you don't have one, get the aluminum one from the grocery store) and the filling fits it perfectly. I covered the pie edges with foil to prevent browning as I like my crusts softer. Also, 1 lb. of sweet potatoes is ~ 3 medium sized potatoes. Note, I didn't cook with the skins on. It was simply easier to peel, boil and mash!
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Rich Cream Cheese Pecan Pie

Reviewed: Dec. 30, 2010
Taste was pretty good but it just didn't look very good once it was cut into. Make sure you chill the pie (preferably overnight) to ensure it sets all the way. I cut into this after being in the frig for six hours and it was somewhat runny. Perhaps this was the issue!
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Dad's Asian Slaw

Reviewed: Sep. 10, 2010
I brought this to a charity potluck and it was one of the first things to go. Letting the flavors meld really makes a difference. Combine everything but the almonds, sunflower seeds, and ramen noodles the night before and let the cabbage soak in the dressing mixture overnight. (I did use 1/3 cup of sugar and it was plenty sweet.) Then add the remaining ingredients prior to serving. I like the noodles to have time to get soft, as they absorb the flavor of the dressing. If you want a more bland taste, use the Oil & Vinegar dressing (I loved the taste). If you want to kick it up a notch, use the Newman's Own Asian Sesame Ginger dressing for an even greater Asian taste!
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Photo by Carla H.

Southern Grits Casserole

Reviewed: Jul. 15, 2010
Besides being pretty, my co-workers LOVED this for a breakfast potluck. It has now been added to my go-to list for meals everyone will eat! I did think it was a little bland tasting the first time I made it, so I added a little very finely grated yellow onion to the sausage grease, cooked it until soft, and then added to the grits mixture. The trick is making sure the grits are seasoned well prior to adding anything to them. I prefer to add kosher salt to the boiling water (not sure why but they always seem to taste better).
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Crescent-Topped Cheeseburger Casserole

Reviewed: Nov. 27, 2008
Though I flavored the meat while it cooked, since the sauce was mainly ketchup, the casserole just wasn't very flavorful. It looked pretty but the taste just wasn't there. I would recommend having real cheeseburgers over having this casserole again.
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Spaghetti Salad

Reviewed: Nov. 16, 2007
I brought this to a potluck and received rave reviews! Unlike other recipes of Spaghetti Salad on this site, the addition of the ham, pepperoni & cheese really makes the difference. I omitted the avocado and olives (personal preference), seeded the tomato before chopping, and only used 2 Tbsp of red onions (more than that would seem to override all other flavors). I added 1 tsp of olive oil to the boiling water & immediately put cold water on the noodles when they were finished boiling to prevent them from sticking together. For the dressing, I used Good Seasons Zesty Italian dry mix (where I added the olive oil and balsalmic vinegar -- great fresh flavor -- I bet Red Wine Vinegar would be great as well). Be sure to make the night before so the flavors will meld. Before serving, toss the noodles again to evenly distribute the dressing and veggies! Who knew something so easy could taste so good! I'll try with whole wheat noodles next time! A recipe keeper!
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Orange Cream Fruit Salad

Reviewed: Aug. 31, 2007
I loved the taste of this - not too much of an orange taste - it was just right! Be sure to cut the sliced peaches into bite-size pieces. I took this to a potluck and hardly anyone tried it (though those that did really liked it). I had it in a glass bowl, so I thought the presentation was really nice. Perhaps sprigs of fresh mint or a pretty strawberry would be nice...I'll definitely attempt this again since the taste was worth it. My 5-yr old triplets loved it for a snack!
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April's Roasted Red Pepper Cheese Ball

Reviewed: Jul. 23, 2007
I made this for an anniversary party and had lots of great comments about it! I didn't have cayenne pepper on hand, so I used a couple of dashes of Tabasco. I also used the shredded Mexican 4-cheese blend (my personal fav) instead of shredded Cheddar. This has a taste similar to pimiento cheese, so to make sure it had more of a cheese ball taste, I added a little minced onion, seasoned salt, and large spoonful of Dijonaise (Dijon mayo-blend). I'd refrigerate overnight to ensure the flavors meld. It's such a pretty cheese ball, next time I might not roll in nuts or parsley! The recipe is definitely a keeper.
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Lucky and Rippy's Favorite Dog Food

Reviewed: Apr. 13, 2007
I use this same recipe to feed both of my dogs except that I add three ground Tums to the mixture after it has cooled, per my vet (I believe it has something to do with dogs needing phosphorous???). I have a 7-yr old border collie and a 14-yr old australian shepherd with Cushings disease and they love this. I often will use ground beef if I don't have ground chicken - but be sure your dog can handle the extra fat without any accidents in the house!
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