Carey Recipe Reviews (Pg. 1) - Allrecipes.com (10341191)

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Beef Tenderloin With Roasted Shallots

Reviewed: Jun. 10, 2007
I've never made a premium roast or elaborate special-occasion meal, but after reading the reviews I decided to try this. Everyone raved about it, commenting after every bite about how good it was. It took time but wasn't hard at all, even as a beginner. I followed the recipe but doubled the sauce as others recommended and was glad I did. I also agree that cooking the center to 125 degrees isn't enough for a med-rare 2-3 lb. tenderloin (I used a 2.5 lb. cut that fed 5 large portions), and I believe in true med-rare meat with a warm red center. It actually worked to pull it out at 125, cut 2 slices off each end, and put the rest back in the oven for 10 min. Then it all ended up med-rare, instead of a range of med-well to med-rare from the outsides in. I would've used more thyme, and wouldn't add any salt, the sauce has enough from the broth/bacon, and this comes from someone who likes salt. I chopped the shallots after roasting and diced the bacon into small pieces so the sauce was thicker w/ little lumps instead of thin w/ big lumps. I agree you should use all the shallots, they are wonderful! I served over garlic mashed potatoes (based on Slow Cooker Mashed Potatoes from here - amazing!) w/garlic/olive oil-sauteed asparagus. I worried when the port-beef reduction reeked of wine, but it was balanced in the final sauce. I also worried when I tried a piece of the baking meat and it tasted like bacon, but it was subtle at the end. Thanks for sharing, try it and enjoy!
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14 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Jun. 13, 2007
This is the best beef vegetable soup I've ever had! I followed the "short-cut" instructions from other reviews (throw in everything but the barley and salt, cook for 10 hours on low), but ommitted the salt, added two dashes worcestershire, and subbed brown sugar for white. It was wonderful, and this is my first time making beef vegetable soup, although others in my family make it often. Very easy, forgiving, and flexible - a keeper!
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1 user found this review helpful

Balsamic Roasted Red Potatoes

Reviewed: Jun. 17, 2007
This is a great recipe with a few notes and improvements. I used red onion which was great but green probably would be too, and I used only a few dashes of nutmeg after reading other reviews (but didn't notice it so next time I'll try more). I found I had to cook the potatoes about 40 minutes to get them thoroughly done, stirring frequently. Next time I will use more garlic and thyme. The amount of vinegar scared me when I poured it but I didn't find it dominant at all in the final result. Delicious, a keeper!
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27 users found this review helpful

No Bake Key Lime Pie

Reviewed: Jun. 17, 2007
The flavor of this was great! I read the reviews and let the limeade/jell-o/cream cheese mixture cool completely before adding the Cool Whip, but it still didn't firm up in the refrigerator. I made a few "tester" mini pies and put them in the fridge and freezer at the same time so I could tell/taste when they were ready. The frozen pie was ready in about 2-3 hours, and was a great texture straight out of the freezer. The refrigerated pie sat all day and overnight, and was barely firm enough to hold its shape but was too goopy...kind of like pudding. I liked it with the limeade but would cut back next time on the concentrate because it was pretty tart (my husband and I liked it but like sour sweets). It's still great right out of the freezer, I'll make it again!
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12 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Jun. 17, 2007
I don't know if I did something wrong, but I followed the instructions exactly and this was not to our tastes at all. I did use a smaller cut of meat than the recipe states and cooked it a little less to compensate, maybe that was it... The meat never absorbed any flavor from the spices, and it was very tough. I often make a similar recipe from another cookbook but wanted to try something new...I guess I'm back to my old standard recipe!
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4 users found this review helpful

Chicken Tikka Masala

Reviewed: Jun. 17, 2007
I've tried a few different recipes and prepackaged mixes/sauces for this dish but so far this one's the best! It was pretty heavy so next time I'd try half and half, but with heavy cream it is similar to tikka masala I've had in restaurants. I thought it needed the sauce doubled as others did. I used about twice as much garlic and also added about 3 tblsp tomato paste because it didn't taste tomato-ish at all to me. And I added about 1 tsp garam masala as others suggested. I'll definitely be making this again!
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0 users found this review helpful

Green Pepper Meat Loaf

Reviewed: Jun. 23, 2007
This was pretty good but definitely needed some kind of sweet flavor to off-set the salty meat mixture. I glazed with BBQ and ketchup during the last 15 min. of baking, which helped but next time I would also add maybe 1/4 cup BBQ sauce to the meat mixture. I also reduced the green pepper to one, which was good. I would leave off the bacon next time, I don't think it added much.
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7 users found this review helpful

Creamy Mocha Frozen Dessert

Reviewed: Jun. 23, 2007
The flavor of this was great. I read the reviews about doubling the crust and was glad I did. The only problem I had is that the cream cheese didn't mix that well with everything else, it was pretty clumpy. I used a nice mixer and ran the cream cheese for a while by itself, but it didn't get fluffy, so maybe it's the kind I used. Next time I might use whipped cream cheese to avoid that problem, it would be better if the final texture was lighter. Overall very good and easy though, I'll make it again!
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2 users found this review helpful

Salmon and Shrimp Cakes from Chef Bubba

Reviewed: Jun. 30, 2007
Phenomenal, I will make it a regular meal at my house! I once had some Crab Jalapeno Bites at Phillips Seafood that were phenomenal and I've thought of them ever since - these were just like them! I followed the recipe exactly (even measured) but didn't have whole wheat bread crumbs or chives so I used italian crumbs and red onion. I baked at 400 for 30-35 min based on other reviews which seemed perfect. Next time I would chop the shrimp to marble-size chunks (bigger than I did) to add variety to the texture. I like making this with leftover salmon and frozen cocktail/salad shrimp as a shortcut. A nice chopper (like Pampered Chef) also makes this very quick and easy.
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9 users found this review helpful

Bacon Quiche Tarts

Reviewed: Aug. 7, 2007
These are phenomenal! For just a little effort they taste amazing and look beautiful. I make these in a mini muffin tin (12 min. cook time) for brunches, I also make batches to be re-heated for breakfast at home, they re-heat very well after 15-25 sec.s at 50% power in the microwave. The original recipe is a little bland for me, so I added about a 1/4 tsp each salt, pepper, and garlic powder to the egg mix. I also drop cubed cheese in the bottom with the meat so you can taste it and use less. I usually use egg whites, red fat crescents, and lite cream cheese but you can't tell. I've made a variety of mixes of meats and veggies and they all work, you can decorate the top with small pieces of the filling ingredients. Delicious!
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18 users found this review helpful

Baked Ham Sandwiches

Reviewed: Oct. 22, 2007
These have become a regular in my house! They have a wonderful deli-style steamed sandwich taste. They're great to make for football games or other big gatherings, and making them on small dinner rolls is great for classier appetizers. Different kinds of cheeses work great (pepper jack, provolone, etc.) I started adding 1/2 tsp ranch seasoning to the mix - delicious! My only tip is to wrap them tightly before putting in the oven, "squish" them with your hands afterward or all the cheese/sauce will run off the bun.
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8 users found this review helpful

Mini Cheesecakes

Reviewed: Nov. 5, 2007
These are amazing with endless potential for creative versions! I followed the recipe exactly but added an extra 1/2 tblsp lemon juice and maybe 1/2 tsp vanilla extract. I also found the nilla wafer too small to use as crust and opted for crushed graham crackers and oreos. I also found strawberry pie topping and made a turtle version as another reader suggests, both were wonderful!
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1 user found this review helpful

Marshmallow Treats

Reviewed: Nov. 5, 2007
I think it is better with 6 cups cereal, but maybe that's just me! I couldn't make marshmallow creme work as a substitute but the marshmallows work great. A classic!
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Roasted Red Pepper and Italian Sausage Risotto

Reviewed: Nov. 18, 2007
A family favorite!!
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Italian Sausage Lasagna

Reviewed: Nov. 19, 2007
This was wonderful and a regular in our house, I even make just the sauce for regular pasta because it has such a great garlic/tomato taste! I guess this is intended to make a small lasagna - I made w/ 1 lb. sausage and double sauce, and it was barely enough for 2 small lasagnas. Now I make 4x the amount of sauce and reserve some to have on the side, because even double it was all absorbed by the noodles (which I like but my husband likes more sauce). I also like my lasagna spicier so I double all the herbs/spices. Options for variations: You can make with no-boil noodles but need to bake 1 hourb at 350 covered instead of 30, plus I'd make sure the edges are submerged in sauce (and maybe add 1/4 c water around edges) or the noodles won't cook all the way through. I have also used diced tomatoes w/ jalapenos for a medium amount of spice, or hot sausage. You can also add spinach and/or other vegetables to the cheese mixture if you like, or add other diced vegetables (red and green peppers, mushrooms, zucchini, squash, olives, etc.) when cooking the sausage. Thanks for the great recipe!
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35 users found this review helpful

Sausage Crescent Rolls

Reviewed: Nov. 20, 2007
I make these as "Sausage Puffs" in mini-muffin cups with chunks of the crescent rolls (reduced fat) on the bottom as others suggested, and they are wonderful for appetizers! They would be specially for a brunch or super bowl-type event. Now I make these with 2 tblsp onion and 1 tblsp garlic added while cooking the sausage (you could add other veggies like diced green pepper, mushrooms...), then mix with 1 pkg lite cream cheese, 1 beaten egg and 1/2 cup stove top mix (I like the Savory Herbs variety). After covering the bottom of the cups with red. fat crescent rolls, spoon a 1-2 inch scoop of sausage/cheese mixture on top, then bake 12 minutes (don't forget the cooking spray!). You can try different kinds of sausage or flavored cream cheese for different spins as well. I usually use the reduced fat sausage as well, and I'm sure it would work with ground turkey sausage. I love these so will try the actual rolls as the recipe describes soon - I know the taste is great but will be curious to try it in a different format! Thanks for the great recipe!
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175 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 21, 2007
I have never made a pie before, and this was amazing! I like my apple pies tart and have always found the cinnamon overwhelming, so I added just two dashes each cinnamon, allspice, and ground cloves for spice. I also added 1 tsp vanilla extract as others suggested and 4 tblsp lemon juice. Otherwise I followed the recipe exactly, except I cheated and used prepared deep dish Mrs. Smith's pie crust. It was actually wonderful, quite similar to the crust in their frozen pies. I thought I made the apple slices very thin but the pie took 50 minutes to cook until they were done, and I like them a little crisp still. I even mixed them with the warm syrup as others suggested, maybe next time I would cook them on low in the syrup about 15 minutes to cut back on baking time (and because I don't like my crust to be very brown). I also could only fit 7 sliced apples in the deep dish pie. The presentation after brushing the top with leftover glaze was lovely, it looked like one of the fake pies they show you on restaurant dessert carts. My husband and I both agreed it was the best apple pie we ever had, and I thought it was very easy (maybe 15 minutes of real work on top of preparing a regular frozen pie...?). I love Mrs. Smith's version but will find it hard to settle over this more fresh delicious version in the future. Thanks for the wonderful recipe!!!
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1 user found this review helpful

Walnut Maple Fudge

Reviewed: Nov. 22, 2007
I have never made fudge before but my husband requested this, I didn't think I would eat any but it is sublime! I used toasted pecans instead of walnuts which were wonderful, next time I'll use about 50% more than the recipe calls for because I like the crunch they add. Next time I'll add a pinch of salt or perhaps salt the pecans while toasting them. The texture of this was really perfect, smooth and creamy instead of dry and grainy like a lot of fudge is. I also agree the presentation was lovely. Thanks for the recipe, I will use it as is and try many modifications in the future!
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43 users found this review helpful

Best Ham Marinade

Reviewed: Nov. 22, 2007
My favorite :)
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0 users found this review helpful

Bananas Foster II

Reviewed: Dec. 15, 2007
Wow, this was amazing! My husband turned up his nose at first watching me make it, saying "what are you making? Have you had that before?" But when we tasted it, it was absolutely heavenly. I added about 1 tblsp lemon juice and cut the Meyer's Dark Rum back to 2 tblsp per another reviewer. I don't even like bananas very much but this was wonderful. I also saved the leftovers (there barely were any between 2 of us although we ate way too much) and cooked them in a mini muffin pan lined with lite crescent roll dough for about 11 minutes on 350 (per crescent roll instructions - spray the pan with cooking spray first). Wonderful and easy, with a good "wow" factor! Thanks so much for sharing!!!
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4 users found this review helpful

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