Carrieh82 Recipe Reviews (Pg. 8) - Allrecipes.com (10819990)

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Carrieh82

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Eggplant and Zucchini Casserole

Reviewed: Jun. 24, 2009
Perfect summertime recipe using fresh eggplant and tomato! I didn't use the stuffing as I wanted a lighter tasting dish. Instead I layered panko bread crumbs between the layer of vegetables and cheese (vegetables, bread crumbs, cheese times two) I also added minced garlic to the vegetable mixture while it was simmering and cooked a little less than the recommended 15 minutes so there would be liquid for the bread crumbs to soak up. I took another reviewers advice and used freshly sliced mozarella cheese and parmesan instead of the colby jack. This smelled wonderful while cooking and tasted even better!! I can't wait to make it again when I get more fresh eggplant from the garden!!
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9 users found this review helpful

Summerly Squash

Reviewed: Jun. 16, 2009
Really great recipe! I'll make this again and again! I sauteed minced garlic with the onion, used fresh minced basil and left out the bay leaf. I'm very glad to find this simple, delicious and low fat dish. Oh yeah and I only had zucchini so it was just zucchini, onion and fresh tomatoes, but I'm sure squash would be the same.
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5 users found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: Jun. 15, 2009
10+ Stars! I'm so excited to find a recipe that is not fried! I will be more likely to make crab cakes at home now that I know that I can do it without using oil. I will add another 2 Tb. of bread crumbs next time (I used Panko) add some lemon juice and maybe cut down on the old bay a little since it seemed to overwhelm the crab flavor a little bit. My hubby also sauteed 1/4 cup of onion with minced garlic in a skillet to add to the mix and I'll definitely do this again next time! Also took other reviewers advice to chill for 30 - 45 minutes before baking. This made four giant patties, but next time it will be 5 or 6 patties so it cooks in the time allotted. We broiled it the last 5 minutes so the cakes would have crispy tops. Yummy!!
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2 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Jun. 15, 2009
This is one of my favorite breads to make every summer. Next time, I will take other's advice for 1/2 cup applesauce and 1/2 cup oil since the calorie content is quite high! I hope it works out :o)
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1 user found this review helpful

Grilled Zucchini II

Reviewed: Jun. 10, 2009
I thought this was simple and delicious! I used low fat Italian dressing and marinated in the fridge for about two hours before grilling. I also had HUGE zucchini from the farmer's market so I cut into quarters instead of slices and placed on skewers to make it easier for my hubby to flip on the grill. He loved this extra convenience and I love this recipe. Thanks!
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2 users found this review helpful

Zucchini Egg Bake

Reviewed: Jun. 10, 2009
Ten STARS!! I'm in love with this recipe! It's so nice to know that I can use other vegetables besides just spinach in egg dishes. Don't get me wrong, I love spinach but variety is the spice of life :-) I did not peel the zucchini as I wanted the nutritional value of the peel and I sauteed it with the onion and garlic in 2T. of butter until most of the liquid was gone before mixing it with the eggs and 1/2 cup of milk. I had to use 4 tsp. dried parsley with 1 T. fresh basil and no marjoram since I had none, but I thought the flavor was perfect! Since I was making this for a low calorie mid week breakfast, I used a little less parm and 1/4 cup mozarella. I also added cubed ham left over from Easter, Yum! I can't say enough about how much I adore this recipe. It was outstanding out of the oven and still great the next morning reheated. I will be making this frequently, thanks a lot!!
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7 users found this review helpful

Tomato, Basil, and Feta Salad

Reviewed: Jun. 9, 2009
This was delicious just like I knew it would be!! I used a little less oil, more vinegar (both red wine and balsamic) red onions instead of green and added a can of rinsed black beans so we could eat it as a low calorie but satisfying salad for lunch! Amazingly fresh and yummy, perfect for summer! I'll be making this one again and again and might add some minced garlic next time.
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1 user found this review helpful

Pork Roast with Thyme

Reviewed: Jun. 9, 2009
I followed the recipe exactly except I cooked it in a slow cooker on Low for five hours (my slow cooker thinks it's an oven!) I thought it was pretty good, but even though I cut the slits and filled with garlic as the recipe states, the flavor was only on the outside of the meat so I served it with a vinegar based barbeque sauce. It did make great sliced pork barbeque sandwiches! If I want a pork loin that I can eat without "doctoring" with sauce, I will stick with the Balsamic Roasted pork loin recipe on this site. If I want an easy barbeque recipe, I'll try this one again. Thanks!
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2 users found this review helpful

Banana Streusel Muffins

Reviewed: Jun. 5, 2009
I made a half batch as I only had one banana and it was perfect. So glad to see a recipe that can easily be halved since it's only us in the house to eat them! These muffins are great and smell wonderful while they cook! I changed nothing except doubling the cinnamon and I Loved the simple & fresh flavor of banana that came through without a lot of other spices to cover it up. As other's have said, the topping is more of a "crunch" than a streusel but I liked that about it. I will alternate between this recipe and my other favorite depending on which topping I am in the mood for that day! Thanks so much for the easy and delicious recipe, it will be used in my house for many years to come :o) PS: A half recipe actually made eight muffins for me, maybe my muffin pan is smaller than the norm!
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1 user found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Jun. 4, 2009
I also used half and half instead of heavy cream since this was a weekday meal and not a "splurge" :o) I agree with Starlet, mine sort of curdled and looked fairly unappetizing! Not sure what happened, but I followed the recipe other than using half and half and adding grilled chicken to make it a more balanced meal. This had a pretty good flavor, but seems to need *something* that I couldn't figure out. I definitely recommend extra garlic and you MUST double the sauce or use less noodles!! I might try this again sometime if shiitake mushrooms ever go on sale again :o)
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1 user found this review helpful

Roasted New Red Potatoes

Reviewed: Jun. 3, 2009
I love this simple recipe! Baked at 425 for about 25 minutes and it was perfect. I both quartered and halved the potatoes depending on the size of each one. I also used seasoned salt rather than regular salt and I highly, highly recommend that you try this too! This recipe is very kid friendly.
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3 users found this review helpful

Golden State Mushroom Soup

Reviewed: Jun. 3, 2009
I liked this recipe a lot more than another mushroom soup recipe on this site. I think a lot of the difference in flavor came from using one package of plain mushrooms and one of portabello mushrooms. This change and a splash of worcesterchire added complexity to the flavor. I made this lower in fat (crazy huh?) by using light sour cream, 1% milk and fat free half and half. The only real fat and calories came from the butter! I used extra flour so I could add more liquid (milk and chicken broth) to make it more than four servings and this worked perfectly without detracting at all from the texture or taste! This wasn't runny for me as some reviewers have said, maybe because half and half is thicker than milk. I wouldn't specifically buy half and half for this but I had it in the fridge so I figured why not use it! I like this recipe because it uses basic ingredients, but tastes like gourmet. Thank you for posting! PS: I added chicken (protein to make it a meal) and white wine as some reviewers suggested and I do not recommend these changes. Stick with the recipe to enjoy the texture and flavor of fresh mushrooms in all their glory!
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1 user found this review helpful

Miguelina's Poblanos and Cheese

Reviewed: May 29, 2009
I'd definitely like to keep experimenting with this recipe. I read other variations that said broil the peppers for 5-10 minutes until the skin is black then remove it under running water instead of frying it twice. I decided to broil it (didn't see the point of frying it, stuffing it, then frying it again?)and place it in a tightly sealed bowl for 30 minutes to steam the skin off and this way worked really well for us. I used flour and egg for the batter to make it more substantial also. I think this frying method is perfect, but next time I will try harder to find the cheese recommended in this recipe. All I could find was queso fresco and it didn't melt well or taste very much like the restaurant versions of chile relleno that we are used too. Thanks for posting this recipe, DH and I order these every time we go out for mexican!
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7 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: May 27, 2009
I'm so impressed with this simple recipe!! It tastes like a mix between Italian and Greek seasoning! I measured everything out exactly using 6 T. of bottled lemon juice in place of the fresh squeezed lemons and only added extra garlic powder and onion powder. I mixed all this together and poured over five chicken breast in a gallon size ziploc that I had pounded flat. After marinating for only three hours, this chicken had Sooo much flavor when my DH grilled it! I will definitely make this again, it's hard to keep chicken breast moist and flavorful and this recipe does a great job of that and is low calorie too!
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7 users found this review helpful

Cheesy Quinoa Pilaf with Spinach

Reviewed: May 19, 2009
TEN STARS!! This recipe could easily be served in a fine dining restaurant! I doubled the recipe for hubby and I and it's a very generous serving each. Such simple ingredients turn into an amazing dish that I would eat as a main course not just a side dish. I used half the olive oil and half the cheese called for (grated parmesan romano blend) to save quite a few calories and still get the same flavor. Because I cut out half of the salty cheese, I ground sea salt and fresh pepper to add just before I mixed in the spinach. Do Not leave out the lemon juice! It really sets of the flavors of this dish. Also, I used pine nuts since so many people recommended it and I'm so happy I did. I could eat this once a week for years to come and hubby agrees!
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21 users found this review helpful

Boston Creme Pie Martini

Reviewed: May 7, 2009
This is very good, but I did add a little of the cherry juice and a splash of milk because it's a little too strong for me! I also thought I had vanilla vodka but what I had was Van Gogh chocolate vodka so I'm sure the original way would taste a little differently, but both equally yummy!
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2 users found this review helpful

Bob's Stuffed Mushrooms

Reviewed: May 7, 2009
We liked this recipe a lot and it made the house smell wonderful! I changed it a little bit, but nothing major although I did forget to add the mozarella! We didn't miss it so I may not use it next time either :-) First, I finely chopped the mushroom stems and sauteed them with the onion and garlic in a little butter before I added the other filling ingredients. I used the full amount of butter in the filling, but No butter drizzled over the top. I just thought that another cup of butter was very extreme! Instead, I used butter flavored crisco spray for the top of the mushrooms before cooking and they turned out wonderful!! Oh yeah, because I added the minced mushroom stems to the filling, I was able to cut the other filling ingredients in half and still had more than enough even when I packed it in the caps as much as possible! Saved that other can of minced clams for something else :o)
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3 users found this review helpful

Crustless Spinach Quiche

Reviewed: Apr. 29, 2009
I really like this recipe because of the fact that it can be made with frozen spinach (cheaper and easier) however this time I actually had fresh spinach to use and also green onions from our garden! I didn't change much, just added about 1/2 cup of milk to stretch the servings a little farther and also used half the cheese because my reason for making a crustless quiche was to save calories :o) Very good and the cooking time was right on!
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1 user found this review helpful

Salmon with Lemon and Dill

Reviewed: Apr. 27, 2009
I cooked the salmon for the suggested 25 minutes, but next time I will cook it for 20 minutes and broil it for five more or maybe even cook it at a higher temp. I definitely prefer salmon with a crispy exterior instead of mushy! I think from now on I will always add lemon pepper and salmon seasoning for extra flavor. Maybe even garlic salt too...I'm a little surprised that a recipe with so much butter and lemon juice didn't have very much flavor. I'll experiment with it and post what I come up with soon!
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2 users found this review helpful

Sugar Snap Peas with Mint

Reviewed: Apr. 27, 2009
I LOVE fresh sugar snap peas! I like them best as simple as possible to highlight the natural flavors. I took someone else's advice to use thyme instead of mint (big mistake!) it's a much stronger herb than sugar snaps need! It was my own fault so I'm rating this according to what I think it would be if I had followed the recipe! Fresh and Delicious!! I followed everything else as I should and I highly recommend using the freshly ground sea salt in this recipe!
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3 users found this review helpful

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