Carrie Rose Recipe Reviews (Pg. 3) - Allrecipes.com (10879323)

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Carrie Rose

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Cooked Fruit Salad Dressing

Reviewed: Dec. 27, 2010
This was good but not memorable. Despite my constant stirring, the egg cooked into chunks that I had to strain out. I would have liked this better if it had been thicker, because it didn't stick to the fruit well enough. It did taste delicious, though.
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6 users found this review helpful

Anniversary Chicken I

Reviewed: Nov. 24, 2010
This was just an okay recipe for me, but my husband loved it! He offered to make me another meal so that the leftovers could be reserved for him. I couldn't find teriyaki basting sauce, so I just used a marinade and let the chicken sit in it for an hour or so. I may have liked it better with more teriyaki flavor, so perhaps that was a bad change on my part. I cooked and crumbled bacon instead of using a can of bacon bits, and I left off the green onions because my husband doesn't like them. I probably would have preferred the chicken with the green onion and more bacon. I thought it was kind of bland. I also skipped the sauteeing and just baked the chicken for a little while before adding the other ingredients.
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3 users found this review helpful

Michael's Foccacia Bread

Reviewed: Nov. 9, 2010
This bread was a hit with my family. Some comments based on the reviews: the onion will cook with the bread, so there's no need to cook it ahead of time. I was concerned about the amount of salt, so I reduced it, and it was good with less. I think I would have personally preferred more salt, but some of my family members didn't want more. Don't make it in a 9x13 pan. Use your largest cookie sheet or a jellyroll pan unless you want the bread to be very tall. You can change the toppings according to your tastes or what you have on hand. I used seasoned salt, garlic powder, and italian seasoning.
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Seven Layer Tortilla Pie

Reviewed: Nov. 9, 2010
My family raved about this dish! However, I made some significant changes. Seven layers just seemed like too many for one pie pan, so I made two pies with five layers each. I added corn, extra tomatoes, and a little fresh spinach to the black bean mixture. I used refried beans instead of pinto beans, and I added a little taco meat to that mixture (although the vegetarian pie was a little more popular). The final product looked great and tasted even better!
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3 users found this review helpful

Garlic Broccoli

Reviewed: Nov. 9, 2010
This recipe is fantastic! I didn't change much except that I heated the sauce in the microwave instead of on the stove. The sauce would probably be good with other veggies, too.
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3 users found this review helpful

Asparagus with Cranberries and Pine Nuts

Reviewed: Nov. 9, 2010
This is a delicious way to eat asparagus. I removed the pine nuts and cranberries from the pan when the pine nuts turned brown and then added the asparagus. (I don't have much experience with pine nuts, but they never looked translucent to me. Maybe I should have cooked them longer, but I was afraid they'd burn.)
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Cherry Tomato Corn Salad

Reviewed: Sep. 26, 2010
This is tasty, healthy, and uses some of the produce from my garden. I used a little extra corn because I didn't want to leave just a little in the bag, but next time I'll stick to the recipe.
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3 users found this review helpful

Tater Tot Taco Salad

Reviewed: Sep. 26, 2010
My husband really liked this dish, to his surprise. I didn't enjoy it quite as much, but I like its versatility. I think it would be a good meal for a large group of people who could pick and choose their toppings. (Even the pickiest children would probably eat the tater tots!) I would like to try adding beans next time.
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5 users found this review helpful

Spaghetti Squash I

Reviewed: Sep. 26, 2010
This is a tasty way to eat veggies. I added extra feta cheese, both because I love feta and because I thought this dish was a little too sweet and needed more of a salt element. Just adding salt might have done it if I hadn't wanted to use extra feta. I'm not sure if I really cared for the fresh basil, so if I don't have any on hand next time I won't stress about it. I cooked the squash in a 9x13 glass baking dish with some water in it.
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3 users found this review helpful

Salad with Artichokes

Reviewed: Sep. 26, 2010
Delicious! I cut the dressing in half and it was still enough. I tried adding tomatoes to some of the salad, but I think it's better without.
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3 users found this review helpful

BLT Salad

Reviewed: Aug. 6, 2010
This salad really has the flavors of a BLT. I used fat-free mayonnaise and it was still delicious. I also added a little bit of cheese. My one complaint is that the garlic in the dressing is overpowering. I like garlic, but I was tasting it for the rest of the day, even after eating other food.
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2 users found this review helpful

Lemon Square Bars

Reviewed: Aug. 5, 2010
I usually change recipes according to the reviews, but the reviews for this recipe make so many different suggestions that I didn't know which ones to implement! I wound up following the recipe so I could decide which changes were right for me. The verdict: this is a good recipe, but the crust needs a little work. I was expecting a mild lemon flavor because so many reviewers said they added lemon zest, but I thought the lemon flavor was quite strong. I'll keep the lemon layer just as it is next time. I thought the crust was a little too hard, so when I make this again I won't melt the butter. I'll cut it into the flour/sugar mixture with a pastry blender or two knives. I think that will fix the problem, but I may also experiment with changing the amounts of the crust ingredients.
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Jenny's Sweet Waldorf Salad

Reviewed: Jun. 17, 2010
This salad turned out great! However, I used the recipe more as general guidelines than strict instructions. I used 5 small/medium Fuji apples, two large stalks of celery, 1.5 cups of grapes, and 1 cup of dried cranberries. I left out the pear and raisins and used 3/4 cup of walnuts instead of the almonds. I followed the dressing instructions fairly closely except that I used fat-free mayo and reduced all the ingredients by around 1/3. (I also tossed the chopped apples with the lemon juice so they wouldn't brown.) I appreciate a recipe that can be tinkered with this much and still turn out so delicious. The cinnamon was a great touch. The salad was almost too sweet, so I'd recommend taking care with the sugar, especially if you use the full amount of raisins and dried cranberries.
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47 users found this review helpful

Butterscotch Sauce II

Reviewed: Jun. 11, 2010
This is very good and VERY sweet. I used margarine instead of butter and added an extra tablespoon. I kept it over the heat for a while after the butter melted until the sugar wasn't grainy anymore, but I was careful not to let it boil. I tried it over ice cream and popcorn and enjoyed it both ways. I saw a review saying that this was a very thin sauce. For me, it was thin when it was hot but it thickened up quite a bit when it cooled. On ice cream, it behaved more like hot fudge than a syrup. I think this will be more popular with kids than adults because it's so very sweet.
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4 users found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Jun. 9, 2010
My husband and I loved this dish! However, I made some changes based on the reviews, and I feel that those changes are necessary to make this a five star recipe. The most important change is that the sauce MUST be increased, especially if you're serving this with rice as suggested. I doubled the sauce (except for the butter) and we still wanted more. Next time I will increase the sauce even more. Also, I recommend adding spices to this dish. I added garlic, thyme, italian seasoning, salt, pepper, and lemon zest to the chicken and some garlic to the mushroom sauce. I do like my food well-seasoned, so some people may not like to add as much as I did, but I do recommend adding at least a little spice. I also turned the broiler on for the last few minutes of baking the chicken so it would brown. I will definitely make this again!
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Cheesy Ranch Potato Bake

Reviewed: Jun. 5, 2010
This was okay, but I didn't love it. If it were healthier, I'd probably make it again, but with all the ranch dressing and cheese, I doubt I'm going to give this another try. It would probably be better with bacon as other reviewers have suggested.
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Tres Leches (Milk Cake)

Reviewed: Jun. 5, 2010
This was good, but it seemed to need to be eaten with something to give it flavor. Milk is pretty bland. Perhaps I'm being a bit unfair, because this is an ethnic food that I'm not familiar with, so bland is probably how it's supposed to taste! I thought it would be very good with berries. My husband wanted cream cheese in the topping. I had a lot of extra liquid, even after letting the cake soak in the filling overnight.
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Greek Salad I

Reviewed: May 22, 2010
This was good, but for some reason it didn't seem like a cohesive recipe. It didn't feel like a lettuce salad to me, and yet the primary ingredient was lettuce. I wish I could pinpoint what I'd like to change, because I'd love to tinker with this and make it again, but I'm not sure what changes to make. I'm actually thinking of making it into a pasta salad. That said, this was still a tasty dish, and I made the following changes: added a few tablespoons of red wine vinegar and some sugar to the dressing, reduced the olive oil by about a tablespoon, reduced the onion a little, and used kalamata olives instead of black (a great substitution if you don't mind the extra cost). The amount of dressing didn't look like enough, but it was just right. UPDATE: I made this with orzo pasta instead of lettuce and I really liked it. Lettuce is healthier, of course, but I'll make it again with the pasta substitution.
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Tomato-Cream Sauce for Pasta

Reviewed: May 20, 2010
I would have given this recipe only three stars, but my biggest problem with it may have been something I caused. I thought it was too sweet. However, I substituted fat-free half and half for the heavy cream (as suggested by other reviewers), and fat-free half and half is sweetened, so I'm guessing that was the problem. I don't think I'll make this again, although I ate it all. I'd recommend that people taste the sauce before adding sugar, especially when they make a substitution.
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Asian Orange Chicken

Reviewed: Mar. 16, 2010
I love the orange sauce in this recipe. (I used orange juice concentrate and omitted the green onion because my husband doesn't like it.) The breaded chicken was okay, but I think next time I make this I'll try baking it instead. Several reviewers mentioned that this recipe called for too much cornstarch, but I don't agree. I tried reducing the cornstarch and I thought the sauce was too runny.
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