Carrie Rose Recipe Reviews (Pg. 4) - Allrecipes.com (10879323)

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Carrie Rose

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Ratatouille

Reviewed: Mar. 5, 2010
This was a big hit with my family! I like it with more tomato and plenty of salt and parmesan. I keep trying to cram it into a 9x13 dish, which doesn't work very well, but I never seem to learn. Maybe now that I'm putting it in writing I'll remember to use a bigger dish next time!
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Greek Style Potatoes

Reviewed: Mar. 5, 2010
What a delicious way to eat potatoes! I increased the chicken bouillon to three cubes, used oregano instead of rosemary, added a little salt, and served the potatoes with feta cheese. I wasn't in a hurry, so I didn't try an alternate cooking method as many reviewers did. It's actually somewhat convenient that these take so long to cook because if you're making a meal with several different dishes, you can start this one well in advance and not have to do as much juggling right before the meal. I cut the potatoes in fairly small pieces and I think they still took about 2 hours to cook, so make sure to plan ahead. The only problem I had was that my husband, who is on a diet, thought these smelled way too tempting and forbade me to make them again unless he's allowed to eat them!
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Marrakesh Vegetable Curry

Reviewed: Feb. 15, 2010
This gets high marks for nutritional value, but I wasn't wowed by the flavor. Some of my family members liked it a lot, but others just nibbled. I think it was a bit too spicy for some of them. Also, doesn't two tablespoons of raisins seem a bit silly? I added more to my portion.
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Stuffed Green Peppers I

Reviewed: Feb. 15, 2010
This was fine but probably not good enough to make again. I don't have any complaints, but it just wasn't better than any other stuffed green peppers recipe.
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Affy Tapple Salad

Reviewed: Feb. 15, 2010
This is a delicious and interesting salad. I prefer it with sweet apples (like Fuji), but I think some people would like the contrast of using some tart apples as well. I happen to love the smell of vinegar, so I enjoy the aroma as I'm cooking the tapioca mixture.
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9 users found this review helpful

Cabbage Rolls II

Reviewed: Feb. 15, 2010
I doubled the sauce, used ground turkey instead of ground beef, and followed another reviewer's suggestion to freeze and then thaw the cabbage to allow the leaves to peel off easily. I didn't like this much the day I made it, but for some reason, I really liked the leftovers. However, it was difficult to eat the rolls without them falling apart. I think I would prefer a recipe with the same ingredients but layered with shredded cabbage so it's easier to eat. Also, the sauce got very runny. Maybe this was my fault because the turkey wasn't lean enough, but I'd rather not pay more for extra lean turkey. If I make this again I might try using tomato paste in place of some of the tomato sauce or undercooking the rice so it will absorb the juices. This recipe has a lot of potential, but I won't make it again without changing it.
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Caramel Apple Dip

Reviewed: Feb. 15, 2010
I made this recipe for a party and it wasn't a big hit. I think it needed to be labeled because people weren't sure what kind of dip it was. (Someone asked me if it had peanut butter in it.) However, I thought it tasted very good, and it was easy to make, so I might try it again sometime. I'll just be sure to let people know what it is.
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Soba with Toasted Sesame Seed Sauce

Reviewed: Feb. 15, 2010
I made some poor choices when preparing this recipe that hurt the taste. However, I'm giving it five stars because every part of the dish that was true to the recipe tasted great. My worst decision was to substitute frozen asian veggies for the broccoli and green onions. They just weren't good quality. I also tried to use black sesame seeds because those were what I had on hand, but I couldn't tell when they were toasted properly and I burned the first batch. Rather than risking burning the rest of my sesame seeds, I just added them without toasting. That probably affected the flavor. Anyway, I'm not going to penalize my rating of this recipe for my poor choices. I think it would have been very good if I had followed the recipe more closely.
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Quinoa Side Dish

Reviewed: Feb. 14, 2010
This is good, but it's not very memorable. I like quinoa because of the interesting texture, but I don't think this will be my go-to quinoa recipe. I sauteed the onion and garlic in the butter before toasting the quinoa and I used dried thyme instead of fresh.
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Fresh Broccoli Salad

Reviewed: Jan. 13, 2010
This was a fine salad, but it didn't suit my tastes. My main complaint is that it was too sweet. I also thought that the onion flavor was very strong even though I only used half an onion. It didn't bother me much when I was eating, but I had onion breath for a while afterward. I'm glad I tried this because it was interesting, but I don't think I'll make it again.
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Healthy Garden Salad

Reviewed: Jan. 8, 2010
This is a tasty salad, although I think it could use a bit more zip. I used olive oil instead of grapeseed oil, but other than that I followed the recipe closely. My least favorite ingredient was the edamame, and it also contributes a lot of fat to the salad, so I think next time I'll cut back on it and try adding some pasta and additional spices (maybe chili powder). I did really like the dressing, but it just wasn't strong enough for me.
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Roasted Garlic Lemon Broccoli

Reviewed: Jan. 8, 2010
The main problem I had with this recipe was that it was too salty. I used regular salt instead of sea salt, so that could have caused a bit of a difference in flavor, but I don't think that regular salt is much more salty than sea salt, so that doesn't account for the problem. This was an interesting way to eat broccoli, and I may try it again, but I will definitely cut back on the salt.
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Baba Ghanoush

Reviewed: Dec. 25, 2009
This is tricky to rate. I thought it was too bitter, but I don't think the eggplant was to blame. I'm fairly sure that the flavor I disliked came from the tahini. I'm not very familiar with how baba ghanoush should taste, so it's possible that this is a very good recipe and that I just happen not to like baba ghanoush.
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Easy Pizza Sauce III

Reviewed: Dec. 5, 2009
This is a good and easy sauce recipe. I add a little sugar and additional spices depending on my mood.
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Orange Beef-Style Tofu Stir-Fry

Reviewed: Dec. 5, 2009
I strongly disliked the fried tofu in this recipe. The rest of the recipe was okay, and I might have liked it with additional veggies substituted for the tofu, but the tofu overwhelmed everything. I don't dislike tofu in general, so I'd say the cooking method was the problem. I would give this a one-star rating based on my personal opinion, but my family seemed to find it more edible than I did, so I'm giving it two stars.
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Blueberry Spinach Salad

Reviewed: Dec. 5, 2009
The blueberries worked very well in this salad. I think I would prefer it with some other changes, although I haven't experimented. It might be nice with a mixture of crunchier greens in addition to the spinach, and I wasn't thrilled with the dressing. I used feta cheese instead of blue because I don't like blue cheese, but I'm not sure that was a good substitution. I also used red wine vinegar instead of raspberry. I was a little generous with my rating because I don't want to penalize the salad for my substitutions. I probably would have given it three stars otherwise.
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Green Pepper Tomato Salad

Reviewed: Dec. 5, 2009
I'm giving this four stars because it's so extremely healthy. Taste-wise, it wasn't memorable, but it's a good way to get my fruits and veggies.
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Frozen Cranberry Salad

Reviewed: Dec. 5, 2009
This salad was fine, but it wasn't memorable. I made it for Thanksgiving and there was a lot left over (probably due in part to the need to keep it frozen, so we couldn't leave it out on the table). I would have preferred a stronger cranberry flavor. It was too mild and creamy for me.
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3 users found this review helpful

Strawberry-Sauced Crunchy Fruit Salad

Reviewed: Dec. 5, 2009
This salad was a huge hit with my family! I made some substitutions because of availability of ingredients, but this is a flexible recipe. I used almonds instead of hazelnuts, reduced the apples and oranges a little, added bananas, and used a dash of vanilla instead of vanilla sugar. I also used orange juice concentrate instead of orange juice. I mixed the strawberry sauce with the fruit and served the nut topping on the side. There was a fair amount of topping left over. I think this salad would work with any kind of chopped fruit and nuts.
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8 users found this review helpful

Parmesan and Basil Chicken Salad

Reviewed: Aug. 31, 2009
This makes a good chicken salad, but I don't think it's memorable. I skipped pureeing one of the celery stalks for some extra crunch.
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Displaying results 61-80 (of 168) reviews
 
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