Carolina Recipe Reviews (Pg. 1) - Allrecipes.com (10310875)

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Maple Baked Pork Loin Roast

Reviewed: Jul. 28, 2009
All I can say is EXCELLENT! It doesn't get any better than this and I followed the recipe to the letter. I must agree with another reviewer to make sure you use true maple syrup-no Mrs. Butterworth's here:). I agree with the submitter to dredge in flour and sear in hot oil to keep in those juices as an important step, not to be omitted. This is great in the oven--don't know that doing this in the crock pot would have the same effect. A lot of reviewers modify the recipe from the original submitter and then rate it upon their modifications rather than using the original and review on that and then try it again with their suggestions and rate it and note that in their review so people can gauge what they have done and give a more accurate review on the original submission. This recipe was excellent, I will use it again for company and for family. I couldn't stop eating it. It was that good by the originator. The only comment I would make is that I may make a little less sauce due to the expense of the maple syrup and I feel halfing the original ingredients would provide a sufficient amount.
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206 users found this review helpful

Grilled Yellow Squash

Reviewed: Jun. 24, 2008
I thought this was good and will use it again. I put the veggies in a grilling basket, after seasoning them. I found this easier, as I could just turn the entire basket rather than individual veggies. I also added additional veggies (onion and sweet potato). I used this as a side with grilled steaks. Delicious. I will use the receipe again.
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160 users found this review helpful

Stuffed Crown Roast of Pork

Reviewed: Apr. 9, 2007
The stuffing was excellent. The only change I made was to omit the mushrooms. The Crown Roast provides an excellent presentation. My only complaint was that the roast was a little dry but it was still tasty. I will use a meat thermometer the next time and that may solve the dryness problem.
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37 users found this review helpful

African-Style Oxtail Stew

Reviewed: Oct. 22, 2008
I thought this was very good hearty meal. The modifications I made were:I did not use celery, used 6 cups of water, and added 1/4 cup of barley. I will use this recipe again, especially good on a cold winter day.
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35 users found this review helpful

Cheesy Bacon and Egg Brunch Casserole

Reviewed: Dec. 27, 2012
Excellent! I used Hawaiian Bread and followed the directions just as written. I assembled it the night before and baked it off in the morning. Delicious.
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21 users found this review helpful

1-Dish Chicken Parmesan

Reviewed: Jul. 14, 2010
I made exactly like the recipe and had no batter issues. I was initially afraid to try the rapid release yeast but it worked out perfect. I used breast tenders and just lined them up and they were great and softened up nicely in the cooking process.
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16 users found this review helpful

No Frying Eggplant Parmesan

Reviewed: Jul. 14, 2010
This is a keeper for me because it is quick and easy and I like the idea of the no frying as it is a healther version. I did have to use 2 jars of sauce. I like Bertoli garlic and oil. I used 2 cups of bread crumbs,you really need it and can't avoid wasting some as it clumps when you dip the eggplant and the clumps have to be thrown out. I did throw away part of the egg mixture though and felt 3 eggs with 2T of water would have been enough for dipping. I turned the eggplant 1/2 way through the cooking process and found 25 minutes enough. I served sweet Italian sausage on the side and found it was a nice compliment, as suggested by another reviewer. I have a pan that is slightly larger than a 9x13 and that worked out better for me. Spray your foil before putting it on and the foil won't stick. A good and easy recipe.
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16 users found this review helpful

Farikal

Reviewed: Jan. 17, 2008
I thought this recipe was good but a little on the bland side for serving guests. I am Ukranian background and shared it with my mother and she loved it. However, we grew up with rather bland dishes and it actually brought back some fond memories of my grandmother's kitchen and cooking for both of us. The only difference is that my mother thought my greatgrandmother added some tomatoes, so possibly I would try adding a small can of stewed tomatoes the next time I made it.
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14 users found this review helpful

Pierogi (Polish Dumplings)

Reviewed: Feb. 11, 2009
I thought the receipe was good but not great. I thought the dough was a bit dry and the filling a bit loose compared to the filling my grandmother, mother and my friend's mother use. My grandmother and mother used Farmer's cheese in the potato filling but I can't get it where I live so I substitute cottage cheese and find that I like the addition of the cheese better than the Potato filling listed. As far as the dough was concerned, I don't use sour cream, I use 1/3 c water for my liquid, 2 eggs, salt, no baking powder and find it makes a good medium-soft dough. I put it in a plastic bag so it won’t dry out, if I'm not going to use it right away, after I've kneeded it. When ready to assemble I divide dough in half. On a floured board (surface) roll out each half to about 1/8” roll and cut in ¾ in pieces and flatten with my hand, insert the potato/cheese filling and crimp it around the edges. My grandmother used to roll out the dough and use a glass to cut circles to ensure a more uniform size. For the potato mix, I peel and cook 5 potatoes. Mash and add ¼ stick of margarine and ½ large onion that has been sautéed in butter and 4 oz of small curd cottage cheese and cooled in the refrigerator until it is a bit stiff. I am always looking for a bettr one though so enjoy trying all submissions.
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13 users found this review helpful

Sesame Beef Bites

Reviewed: Jan. 7, 2012
Made as written. I'll use it again. I served it with rice.
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12 users found this review helpful

Thanksgiving Stuffed Pumpkin

Reviewed: Nov. 15, 2008
This does give an excellent presentation. The size pumpkin wasn't mentioned and the amount listed for ingredients was way too much for a medium sized pumpkin. I will use this again but cut the recipe in half, if using as a side. I agree with other reviewers in that if the pumpkin is going to be eaten, it must be cooked at least another 1/2 hour. I put foil on before putting it in the oven and placed it in a pie pan and added a little water to the pan. I also put the top back on the pumpkin before putting it in the oven. Nothing was mentioned in the original recipe as to what to do with the top. I also used cornbread stuffing mix.
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12 users found this review helpful

Chocolate Pudding Cake IV

Reviewed: Sep. 20, 2008
I thought this was a good and easy recipe to have on hand when you need something in a pinch to take to a potluck. I baked it in a crockpot using the exact ingredients listed and baked it on low for 5.5 hours and it was perfect. I served it with ice-cream~~delicious.
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12 users found this review helpful

Pina Colada Cake I

Reviewed: Jul. 4, 2008
I thought this cake was terribly dry and tasteless. I will agree with one of the other reviewers that the rum/pineapple/coconut mixture was good. I made it for the 4th of July and luckily it was just family who tried it as I honestly would have been embarassed to serve it to guests. No one wanted another piece or to take any home so I'll end up throwing what is left away. I read other reviewers comments prior to making it so made sure I increased and made larger holes but it still was very dry and tasteless. I would recommend making more liquid as there seems to be an insufficent amount of liquid topping for the size of the cake. If making this for company, I'd recommend giving it a trial one on yourself first to be on the safe side.
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10 users found this review helpful

Italian Leg of Lamb

Reviewed: Aug. 11, 2010
I'd give it more stars if I could. All I can say is fabulous!!! I couldn't stop eating it. It was just perfect the way it was, didn't change a thing.
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9 users found this review helpful

Zuppa Inglese

Reviewed: Jul. 14, 2010
This would be a five for me if I didn't have to adjust the amounts of the ingredients listed. I had to run to the store in the middle of making it, as I didn't have enough lady fingers. These are the problems I encountered: Make 2 layers, a 9x13 pan is too small for 3 layers. I used 2 (7.05 pkgs) of lady fingers, cut the juice in half, not thirds and did 1 layer of lady fingers, sprinkled 1/2 the juice then the pudding as listed, the remaining layer of lady fingers, the rest of the juice, the remaining pudding and then the whipped cream, toasted the almonds before putting those on and then the cherries. I would have liked to end up with the last layer of lady fingers as it would have been easier to spread the whipped cream but it all worked out and was a hit with the Bunko group and the receipe was requested by many.
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9 users found this review helpful

Irish Bacon And Cabbage Soup

Reviewed: May 14, 2010
The broth was very salty to me. I used the pancetta and it was stringy. I'd advise if using pacetta to cut it up in small pieces. It isn't a dish I'd make again or feel comfortable serving to dinner guests. It reminded me of the cabbage soup diet.
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9 users found this review helpful

Wheatberry Waldorf Salad

Reviewed: Dec. 7, 2012
I was ready to toss this receipe as a "salad" but instead used it as a breakfast meal andit was fantastic. I made it the night before, spooned out what I wanted for breakfast in a bowl, topped it with 1 Tablespoon of brown sugar and 1 teaspoon of butter, heated it until warm and it was great. It makes a TON so I would suggest halving the recipe.
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8 users found this review helpful

Irish Stew

Reviewed: May 12, 2011
I love stew and lamb. This was way too bland for me. I ended up adding 1T of beef bouillion for flavor and additional salt. I also thickened it a bit with 2T flour. I've tasted better so will not use this one again.
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8 users found this review helpful

Grilled Camembert Sandwich

Reviewed: Jun. 3, 2009
This was excellent. I've tried it several times and it is addicting. I had never tried Camembert cheese so this was a first for me and a truely enjoyed it and felt like I was eating in a gourmet sandwich shoppe. I baked mine in the toaster oven rather than in a skillet.
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8 users found this review helpful

Italian Easter Bread (Anise Flavored)

Reviewed: Apr. 30, 2011
Fabulous! Added to my Easter menu. No changes needed.
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7 users found this review helpful

Displaying results 1-20 (of 303) reviews
 
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