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

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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

Thai Spicy Basil Chicken Fried Rice

Reviewed: Dec. 22, 2007
I am a connoisseur of Thai Basil Chicken dishes, and this recipe is my favorite with a few modifications. I added 2 tblsp soy sauce to the oil/pepper/garlic after frying a bit. You should also add the fish/oyster sauce at this point before adding the other ingredients or it won't absorb evenly into the food - you'll probably get some bites that taste fishy. I also halved the oyster and fish sauce since the smell was...well..terrifying. With that amount it added perfectly to the flavor but wasn't a noticeable/dominant taste at all (no one would know it is in there). It's important to use fresh garlic. I also prefer to chop the chicken after slicing (or use ground chicken) so it absorbs more of the flavor. The hardest thing about this recipe is finding the Thai basil (different from Italian), I found it in an Asian market. You can substitute stir fry or wide rice noodles for the rice if you prefer. If you use wide rice noodles, it's best to chop them up a bit so they absorb the flavor. Wonderful recipe - I'm so excited I found it! This will be a weekly recipe in my house!
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131 users found this review helpful

Granny Mabel's Best Bar Cookies

Reviewed: Dec. 15, 2007
I just realized I've never rated this, although I've made at least 50 batches! These are so wonderful, I found them on this site after tasting the same recipe at a popular sandwich chain, called "Sheila's Dream Bars" there. This is the exact same recipe, and it is buttery, but wonderful. You can omit 1 stick of butter without impacting the recipe too much if needed, I also often cut back on the sugar just 3-4 tblsp or so since the filling is so sweet. It definitely helps to refrigerate the dough for the top layer before adding and try to smoosh it flat and piece together as much as possible. And definitely keep the filling at least half an inch from the edges, I also press the dough down all around the edges to keep the caramel from leaking to the edge and burning. I have also started making different variations of these bars with different fillings - strawberry preserves and cheesecake filling, leftover apple pie filling and pecans, leftover bananas foster filling...all wonderful. They look nice when you wrap them in plastic wrap in squares and are very easy to make - thanks so much for ending my search!!
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65 users 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

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

Cookie Pralines

Reviewed: Dec. 21, 2008
Very easy and a delicious treat for pecan fans! I love Lamme's famous praline candies and these were the same taste but with a crunchy texture. The middles were sticky and I don't know if that is because I didn't cook them enough but it wasn't bad. I beat the egg white by hand but don't recommend it, use an electric mixer if you can. I also used a cookie scoop which made tablespoon-sized scoops but smaller would have been better so next time I will use a teaspoon as the recipe states.
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34 users 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

Barbecue Lasagna

Reviewed: Oct. 4, 2010
WOW!!! I was looking for something creative to do with slow cooked pork BBQ leftovers (I added Bull's Eye since the meat wasn't too saucy) and this couldn't have been more perfect! I followed the recipe ingredients exactly but was pretty absent-minded/lazy about following the dirsctions (got the layers out of order, didn't spread things evenly, put the cheese on top in the beginning instead of the last 5 minutes) but it turned out amazing! My husband and I were blown away. This would be perfect to take over to someone's house to be re-heated if you wanted to drop off dinner or for a pot-luck, tailgate, etc. where it could sit out a while. It was fairly quick to make, and you could probably use any kind of slow cooked meat. Imagine the possibilities...leftover pot roast and mashed potatoes, BBQ chicken, mexican beef, etc. Delicious and creative, I'll certainly be adding this recipe to my regular rotation!
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18 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

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

Sensational Steak Sandwich

Reviewed: May 22, 2008
This was truly sensational!!! I read the reviews and omitted the horseradish and mustard although I usually like both - I'm glad I did as I think it would have completely overwhelmed the taste. I used "Garlic Butter" from this site instead, which was great. The sauce was wonderful, I would dip other sandwiches in it as well when I'm done with the leftovers! ;) I made it as written but added a touch more worcestershire. I also misunderstood "sliced thinly" - I think it means shaved but I cut thin strips of sirloin. That ended up being great but I had to cook on high for 5-6 hours to make it tender. I definitely recommend the slow cooker to make the meat the right texture. Be sure to drain well as other reviews recommended to avoid sogginess. Delicious, I will make it again, frequently!!!
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12 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

Curried Chicken and Brown Rice Casserole

Reviewed: Oct. 10, 2011
I've made this once and it probably earned 4 stars but 'm rating this a 5 for the potential. I added about a cup of cauliflower which was a nice addition. I also added a can of tomato sauce. I think it needs 2 cubes of chicken bouillon and probably a tbsp of cumin. I will also add chopped onion next time. I started it in the skillet and just put the whole skillet in the oven covered in foil to finish it, so I didn't dirty 2 pans. Do stir it often. I almost didn't add the raisins since I don't usually like fruit mixed with savory dishes but I wish I had added more, they really do make it special!
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11 users found this review helpful

Tangy Sirloin Strips

Reviewed: Oct. 10, 2010
I'm not sure why this is so delicious, but it really is! I bought "last chance" sirloin 2 days ago that was already looking a little pekid. Late last night I remembered it and went looking frantically for a recipe that uses sirloin, and found this one. I prepared the meat and marinade, thinking "so what" when I read the list of ingredients. Tonight I was eating with my whole family at my sister's house (about 10 people) and brought this knowing it had to be cooked. I prepared as directed but took a short-cut and just used bottled Espresso Red Wine Steak Sauce instead of the glaze at the end. It was crazy delicious but I might add the molasses next time. Everyone raved about how good it was, and my sister even ate a few pieces although she usually doesn't eat red meat or pork at all. The steak was cooked med-well and I usually like med-rare, but it was still amazing. I cut the sirloin into about 1.5x4 or 5 inch strips, and might make them thicker next time to compensate for cooking time of the bacon (and/or pre-cook the bacon a bit as others advised). Also the toothpicks burned away where exposed so we accidentally ended up chewing some. Not sure how to remedy that, perhaps put it on metal skewers instead... I can imagine doing some more tweaking to perfect it, but this is a sure-to-please keeper! I can't wait to make it again!
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10 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

Ham Bone Soup

Reviewed: Jan. 8, 2009
For a fairly basic soup, I thought this was very flavorful. I subbed chick peas for the kidney beans and added corn and celery. I might have added another can of tomatoes in retrospect. Also, when I first cooked it, the fat from the ham bone left a thick layer of oil on the top which kind of bothered me. After I refrigerated the leftovers overnight, that layer solidified and I was able to pull it off and pretty much get rid of all the fat. Peeling it off was kind of gross but I'm better off with it in the trash than on my hips.
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8 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

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Feb. 14, 2011
Very good for a healthier option. I used chicken broth (and less salt to compensate) but otherwise followed the recipe. I made this for my sister's birthday and everyone seemed to like it, although they didn't believe me that I hadn't added cream, milk, cream cheese, etc. to the soup. I did add the dollop of Greek yogurt which I think added a lot.
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7 users found this review helpful

Jalapeno Appetizer Pancakes

Reviewed: May 22, 2008
These were unusual but really great! I added ranch dressing powder for a bit more flavor. I usually don't make pancakes and I was surprised at how quick and easy these were to make, I thought they would stick with the cheese but they didn't. I also added finely chopped ham to some but didn't feel it really added anything. A few tips I'll remember for next time, making them smaller (silver dollar size?) makes them more appetizer-y. They need to be cooked on a low setting or they burn easily. Also, I cooked some more thoroughly than others - I thought the less cooked ones (just tan on the outsides, not brown) were better, a little gooey inside like jalapeno popppers. I'll definitely make these again!
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7 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

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