Carolyn D. Recipe Reviews (Pg. 1) - Allrecipes.com (10595648)

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Carolyn D.

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Easy Vegetable Pot Pie

Reviewed: Apr. 23, 2008
I just made this and it was totally awesome and really easy! I gave it four stars because I wish it had a little more flavor. I think next time I'll add some tofu for protein and more veggies. It's a great meal to make for a broke college kid like myself. Fabulous!
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Perfect Sesame Chicken

Reviewed: Jan. 19, 2009
I tried this recipe except I used tofu and veggie broth for a vegetarian version. To be quite honest I couldn't stomach it at all the first night. I tried it again the next day and liked it so much better. Sometimes things just taste better the next day. Overall not too bad but I probably will look for a different recipe or just stick with my neighborhood chinese restaurant the next time I want sesame tofu.
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1 user found this review helpful

Agedashi-esque Tofu

Reviewed: Apr. 5, 2009
Super easy and super fast! I like to cut the tofu into 1/2 in. strips and use them in Vietnamese Salad Rolls. This recipe is keeper!
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Vietnamese Salad Rolls

Reviewed: Apr. 5, 2009
I made these using red leaf lettuce that I simply tore up instead of shredding. I also added red cabbage and avocado. I'm allergic to shellfish so I used the "Agedashi-esque Tofu" recipe found here on allrecipes.com. Next though I think I'll skip the basil; I personally don't care for the taste. Instead of hoisin sauce I like to use Thai Sweet Chili Sauce. Although they are time-intensive to make I can make a lot of them and save them for lunch or dinner the next day.
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3 users found this review helpful

Ultimate Irresistible Granola

Reviewed: Apr. 8, 2009
This recipe was super easy and delicious to make! I used the suggestions from previous reviewers and only used 1/2 cup of oil because I wanted to cut down on fat and I don't like oily granola. I only had almonds on hand so I used two cups of that and instead of raisins I used crushed pineapple. Also I added the cranberries and pineapple to the oatmeal mixture prior to baking because I like my fruit to stick to the granola. It's excellent for topping off vanilla yogurt or if my sweet tooth is calling I add it to vanilla ice cream. Absolutely delicious!
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Gingery Quinoa-Stuffed Acorn Squash

Reviewed: Sep. 15, 2009
This recipe was mediocre to my tastes. I am not a big fan of quinoa but I was hoping to find a recipe that helped me enjoy it. Also I found that a whole piece of ginger was way too overpowering and less than half would be adequate. If I make this again I'll substitute brown rice for the quinoa.
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Chinese Lemon Chicken

Reviewed: Sep. 28, 2009
I made this dish with a vegetarian twist and used 1 package of extra firm tofu instead of chicken. I first cut the tofu into 3 cutlets and marinaded them. I doubled the marinade ingredients and added the juice of one lemon. After marinating the tofu I cut it into 1/2 to 1 inch cubes and tossed with 1 tablespoon corn starch and two tablespoons flour to coat. I then pan fried the tofu in vegetable oil and drained it on paper towels. For the sauce I doubled the ingredients and added the juice of 1/2 a lemon. I was hesitant on added the pudding mix as I did not want a dessert flavor but it actually turned out quite well. I recommend this dish for its delicious taste, easy preparation, and the ability to change it to suite individual tastes.
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Fruity Sweet and Sour Sauce

Reviewed: Nov. 19, 2010
With the addition of ketchup and less cherry juice this sauce hits it right on the money! Tastes just like my favorite restaurant's sweet and sour sauce.
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2 users found this review helpful

Hearty Vegetable Soup

Reviewed: Oct. 10, 2011
The recipe is a good place to start but I had to make quite a few changes to make this a 5 star soup. The first being that I did not drain my diced tomatoes. The extra tomato juice was necessary for flavor and having enough liquid so it did not become mush when cooking. I also used 1 clove of fresh garlic minced well. Instead of 2 cups of water I used 3 cups water mixed with 3 tsps "Better than Boullion" vegetable base. I also used canned Campbell's tomato juice since I do not like V8 and would never use the remaining juice. I did not have a leek or carrots so I added extra celery, onion, and 1 extra potato. For seasoning I used Italian seasoning and I ended up needing a whole tablespoon because it was bland otherwise. Also instead of rice I used 1 cup of Stelline Barilla soup pasta. I probably could have only used 1/2 a cup because it really soaked up the liquid. When heating up leftovers I also find that I have to add 1/2 cup of water to keep it at a soup consistency instead of a stew. After all my additions it was great but unfortunately the original recipe needs to be reworked.
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Classic Waffles

Reviewed: Nov. 6, 2011
This is a good recipe to start with. The only changes I made were to separate the egg whites from the yolks and beat them til they formed soft peaks. After combining the flour, salt, baking powder, and sugar I added in the 2 egg yolks whisked with milk, butter and vanilla. I mixed this well and then folded in the egg whites. I also like to add frozen or fresh fruit such as blueberries and raspberries. With the amount of butter in the recipe I find it is not necessary to spread butter over the waffles and instead just use warmed maple syrup. Very good!
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Alfredo Sauce

Reviewed: Sep. 22, 2013
Perfect just the way it is! I served this over linguini noodles, sauteed spinach, onions, garlic, and mushrooms with a small Tilapia filet sauteed with pepper. Seriously better than any restaurant's alfredo sauce.
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