Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (10343422)

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Georgia Peach Homemade Ice Cream

Reviewed: Jun. 28, 2008
This ice cream was delicious. I liked that there are no eggs and no cooking required. All you do is dump your ingredients together and let your ice cream maker do the rest. I added 1 cup of sugar and found it to be too sweet; half a cup is plenty. One word of caution: if you cut your peaches instead of puree them, your ice cream maker may "freeze up" as the chunks block the paddle from churning. If you like little peach chunks, puree about 3/4 of the peaches and chop the rest.
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176 users found this review helpful

Huckleberry Buckle II

Reviewed: Jun. 7, 2007
This is my favorite way to bake with huckleberries! The first time I used this recipe I was short on berries. I chopped up some Fuji apples to make up for the missing huckleberries, and it was delicious! I have found that I need to cook the cobbler 5 - 10 minutes longer than the suggested bake time in order to fully cook the center so it's not doughy.
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46 users found this review helpful

Strawberry Vinaigrette

Reviewed: Jul. 18, 2008
This vinaigrette came out tasting VERY olive-oily: nothing like a vinaigrette. It was thick like a ranch dressing, but without any flavor other than olive oil.
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36 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Apr. 21, 2010
Great way to eat sweet potatoes and get your fiber. Like others, we cut them thinner and throw in some garlic powder, black pepper, and sea salt along with the paprika. A ziplock bag is really the easiest way to get them coated well.
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8 users found this review helpful

Turkey Frame Vegetable Soup

Reviewed: Nov. 30, 2008
Tasty and easy way to finish all the yummy bits left on your turkey. I was a little off-put by the amount of garlic it called for, but went ahead and put the whole four cloves in. What a difference it made in the flavor of the stock! I didn't let my stock sit overnight, but instead let it stand on the stovetop and cool for 30 minutes - I found it to be plenty of time for the fat to separate. After successfully cooking my first turkey, this made for an easy meal the day after Thanksgiving.
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: May 5, 2012
Divine! I made these with oil instead of butter as suggested by others. (My kiddo is dairy-allergic, so it was perfect!) I used mini-muffin pans and cut the baking time down to 12 minutes. This recipe made 3 dozen of the mini-size.
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3 users found this review helpful

Whole Grain Healthy Banana Bread

Reviewed: Sep. 14, 2009
This is a great, HEALTHY alternative to my mom's recipe (which is still my favorite, but this is a close second). I really liked the nutty flavor from the flax meal and wheat flour. It was very lumpy and "rough" looking when I spread it in the pan - not like a regular bread batter. Watch the time carefully - I used a dark pan and ended up decreasing the baking time by 20 minutes.
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3 users found this review helpful

Apple Strudel Muffins

Reviewed: Jun. 4, 2011
Great recipe as is. The batter is thicker than a normal muffin batter, but I just used a large cookie scoop to scoop and then drop it into my muffin tins. That allowed the crumble topping to bake into the sides of the muffin as the batter baked and settled down from the scoop shape (which caramelized as it baked!). I doubled the whole recipe and ended up with 36 muffins. I did end up making some extra strudel topping (my family's CRAZY over crumble toppings!) but it was still not overly-sweet; just right! These are yummy straight out of the oven, but are also super-delicious the next day (if they make it that long!)
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 14, 2009
You HAVE to try this recipe - it truly is the only chocolate chip cookie recipe you'll EVER need. I'm a fan of the soft, chewy cookie part, so I decrease the chocolate chips by half. I also add a dash more salt and decrease the vanilla to about 2 teaspoons. I've never needed to refrigerate the dough - I just use a cookie scooper and scoop them right onto the pan and bake. HINT: Make sure to bake a double batch if you want any the day after you make them! They seem to disappear right off the cookie sheet!
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Sep. 7, 2009
Better than any restaurant shrimp! We used the U-15 size from Costco's seafood roadshow...delicious!
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2 users found this review helpful

Honey-Spice Drumsticks

Reviewed: Jul. 18, 2012
Delicious sauce. I didn't have cumin and subbed with paprika. Only complaint is that my hubby burns everything, and this was no exception. We just peeled off the charred parts and "re-painted" with the leftover basting sauce. Is there a trick to grilling sweet sauces and not charring the outside?
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1 user found this review helpful

Key Lime Pie VII

Reviewed: Jul. 18, 2010
Wow! What a simple, delicious treat! I love the smooth texture and very lime-y flavor of this pie. Because it's so rich, though, I'm going to try making it in a springform pan with a homemade crust to get more crust-to-filling ratio. I ended up having to bake mine for closer to 15 minutes instead of the suggested 5-8. The lime zest is pretty, but at $1 per lime, I don't think I'll add it next time.
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1 user found this review helpful

Pink Princess Cake

Reviewed: Apr. 9, 2010
This was good as a cake, but when I tried making mini-cakes, the outsides browned very quickly and the "crust to cake ratio" wasn't very tasty. I say stick with an angel food pan or bundt cake.
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1 user found this review helpful

Irish Cream Bundt Cake

Reviewed: Mar. 31, 2010
This is my favorite bundt cake recipe - SOOOO delicious! Slivered almonds also look very pretty (we're not pecan-eaters). I follow the directions for glazing, and end up with about half the glaze left over. I use the extra glaze to drizzle on top of each piece when serving. I've served vanilla ice cream alongside this cake with the glaze on top of the ice cream as well - just like a heavenly caramel sundae!
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1 user found this review helpful

Suki's Spinach and Feta Pasta

Reviewed: Aug. 2, 2008
So simple, so fresh, so delicious! Left out mushrooms and threw in a little fresh basil. Presents beautifully as a dinner for guests, and made the house smell like a five-star Italian restaurant. Served it up with a simple lettuce and vinaigrette salad. We made the full recipe for the two of us and had leftovers the next day which reheated very nicely. Can't wait to try it with a grilled chicken breast or shrimp!
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1 user found this review helpful

Chinese-Style Broccoli Salad

Reviewed: Apr. 4, 2013
Killer broccoli recipe! This might be the best broccoli I've ever had. I actually chose seconds on broccoli instead of bread - that NEVER happens :) And my 3-year old even loved it! I made this as is except I used a microwave steamer for the broccoli to make it a 5-minute side dish instead of waiting for water to boil. A quick shake of sesame seeds made this over-the-top fabulous!
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Grandma's Apple Dumplings

Reviewed: Jul. 24, 2012
Killer dumpling recipe! I made these with my two-and-a-half-year-old: she had tons of fun wrapping the apples and helping pour the ingredients together. Added a dash of cloves and some orange zest (just because I had a half-dead orange that had been abandonded in the fruit bowl for a few weeks). Delicious! I didn't cover them and they came out just fine - crispy on the top, but not dark. This is going into my regular rotation of "things to do with leftover apples."
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