Carrie Rose Recipe Reviews (Pg. 6) - Allrecipes.com (10879323)

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Strawberry and Feta Salad

Reviewed: Sep. 8, 2008
Yum! I substituted raspberry vinaigrette for the raspberry vinegar and used only 1/2 cup of oil in the dressing. With a full cup of oil, there would be WAY too much dressing. I wasn't sure if I would like the almonds, because I'm one of those people who usually leaves nuts out of my recipes, but they definitely worked in this one. My mother-in-law thought this salad was so pretty that she took a picture of it!
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3 users found this review helpful

Cheesy Tuna Lasagna

Reviewed: Aug. 24, 2008
I thought this was pretty good, and my husband really liked it. The fish flavor seemed quite strong to me, although that's not necessarily a bad thing. I left out the onion and butter and used onion powder instead. I also made the lasagna in a 9x13 pan so the noodles would fit better. It seems like it would be a pain to trim them down to fit in a smaller pan.
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6 users found this review helpful

Michelle's Peanut Butter Marbled Brownies

Reviewed: Aug. 18, 2008
These are fine brownies, but I don't know if they're good enough to add to my recipe collection. I cooked them according to the directions, taking them out of the oven when a toothpick came out nearly clean, but they seemed overcooked after they cooled. They're also a bit too cakelike and not sweet enough for me. The peanut butter layer was thicker than the chocolate layer, so it didn't spread easily over the top. However, that wasn't much of an issue once they were swirled together. These brownies have only a very slight peanut butter taste, which I liked, but some people might like to add more peanut butter.
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1 user found this review helpful

Southern Potato Salad

Reviewed: Aug. 17, 2008
This is definitely going to be my go-to recipe for potato salad now; however, there are a few details that keep me from giving it five stars. For one thing, I took Retired Cook's advice and added a tablespoon each of cider vinegar and sugar, and I think that was a great addition. (I also used light mayonnaise to make the salad healthier, but I doubt that made it taste better.) My other quibble with this recipe is the instructions about the potatoes. It doesn't specify which kind of potatoes to use, so I used Russet because they're kind of the standard. I think it would have been better with Yukon Gold or red potatoes that would hold up better to chopping and stirring. I wanted to leave the skin on the potatoes, but it tended to flake off as I was chopping them. I think using a different kind of potato would help with that. Also, since potatoes vary hugely in size, a weight guide would have been helpful. I used 2.3 pounds of potatoes total, and it worked pretty well, although I might cut that to 2 pounds next time. I plan to chop the potatoes before cooking so they don't take as long to get tender (it took about 25 minutes this time). I'll also mix all the other ingredients together before I add the potatoes. This salad is great warm or cold, but I have a slight preference for warm. UPDATE: I have made this many times since my original review. I almost always use Russet potatoes, but I chop them before cooking.
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9 users found this review helpful

Potato Chips

Reviewed: Jul. 20, 2008
My husband thought I should give this recipe five stars, and he's very stingy with ratings! So these must be very good. He ate them as quickly as I cooked them, so I hardly ate any. I think the taste is similar to store-bought potato chips, but these are healthier, cheaper, and customizable. I made the first batch with vegetable oil in a bag as the recipe instructed, but then I tried spraying generously with butter-flavored Pam and they were just as good, so I'm definitely giving up on the oil. I used a mandoline to slice the potatoes (very easy) and put the slices on parchment paper cut to fit the bottom of my microwave. I patted the slices dry with paper towels before spraying with Pam to make sure they cooked properly. The chips were too dry for the salt to stick after they were cooked, so I salted them before cooking. My husband also liked them with garlic pepper. We want to experiment with more flavorings. The first batch took about nine minutes to cook, but as the microwave heated up, the batches took less and less time. The drawbacks of this recipe are that it takes a lot of time to make just a few chips and that the microwave cooking is a bit spotty if you don't use a turntable.
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2 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Jun. 6, 2008
These got rave reviews from my family! I used a George Foreman-type indoor grill with only one heat setting, and the chicken and veggies cooked perfectly together on a skewer. I added grape tomatoes and fresh pineapple to the skewers, but I didn't marinate them with the other ingredients. The pineapple was a hit but the tomatoes got pretty mushy, although some of us still liked them. I also doubled the marinade to be sure that I had enough, and it was plenty. I reserved some of it for brushing over the kabobs during grilling, but I couldn't find a brush, so I skipped that part. My only complaint is that threading all the ingredients on the skewers was a bit of a pain, but that's to be expected when making kabobs. I'll definitely use this marinade recipe again.
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Southwestern Pasta Salad

Reviewed: Jun. 6, 2008
This was a fine recipe, but not great. I don't plan to make it again. It's nutritious, which is nice, but the taste was just okay. My brother thought the spices were weird and my sister didn't like the beans.
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0 users found this review helpful

Quick Lemon Dijon Chicken

Reviewed: May 23, 2008
My husband loved this! But it was just okay for me. I liked the combination of flavors, but it seemed like it needed sugar or honey to cut the sour flavor. I think this could potentially be a 5 star recipe for me if I experimented with adding other ingredients to make it sweeter. However, my husband doesn't want me to mess with it. He made sandwiches with it and I ate it with rice. I'll probably make this again sometime, because it's healthy and easy.
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3 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: May 21, 2008
Well... these burgers are healthy. But they taste like beans and cumin on a bun (and I reduced the cumin by a teaspoon). Maybe I should have expected that, but I didn't expect those flavors to be as strong as they were. I ate my burger but I don't want more. My husband wouldn't eat more after his first bite. I didn't have problems with crumbling; I added bread crumbs until the mixture held together well.
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0 users found this review helpful

Sweet Pasta Salad

Reviewed: May 20, 2008
I normally like sweet pasta salads, but this is just too sweet, even though I left out the sugar. I think a big part of the problem is that there's just too much sauce. It would probably be a lot better with the sauce halved or the pasta doubled. I decided to try to salvage it. I added dijon mustard and cheese and that cut the sweetness, but it still wasn't very good. (I didn't try adding pasta) After several days in the fridge, the sauce dried out enough to make the salad edible. But I won't be making this again.
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1 user found this review helpful

Sloppy Joe Sandwiches

Reviewed: May 14, 2008
This is a good basic sloppy joe recipe. It's a bit too sweet for me, but adding balsamic vinegar cuts back on the sweetness. I also sometimes add pureed carrots to sneak some nutrients into this dish.
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0 users found this review helpful

Easy Stroganoff

Reviewed: Apr. 26, 2008
This is one of my husband's favorite recipes! I changed almost everything in it, but I followed the basic outline. I substituted ground turkey for the beef, rotini for the egg noodles, and 2 cups fat free yogurt for the sour cream (yogurt gives the stroganoff a bit more tang). I significantly increased the garlic and worcestershire sauce and slightly increased the seasoned salt. I left out the mushrooms and reduced the milk. I think my changes make the recipe a bit healthier and more flavorful. Make sure you cook the meat with the seasonings instead of adding them after you brown it so that the meat takes on their flavor.
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51 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Apr. 21, 2008
These brownies are very sweet and fudgy! As suggested by other reviewers, I used 1.5 cups white sugar and 1.5 cups brown sugar. It's good that way, although I guess I don't know what the difference is between using half brown sugar and using all white since I haven't tried all white. I removed the brownies from the oven a little before a toothpick would come out clean to make sure they didn't overcook.
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0 users found this review helpful

Creamy Pasta Bake

Reviewed: Mar. 30, 2008
This is a fine recipe, but it didn't impress me. I guess it's a good way to get picky kids and husbands to eat spinach, but I like plain pasta with spaghetti sauce better than this. I ate it according to the recipe (with some extra sauce), and I added sausage for my husband's serving. He wouldn't eat it without the sausage.
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'It's Da Bomb' Ranch Popcorn

Reviewed: Feb. 4, 2008
This recipe didn't work for me. I was careful to get exactly the ranch mix specified, but it clumped instead of mixing with the butter. My husband wound up picking big chunks of ranch gunk out of his popcorn as he was eating it. Fortunately, the popcorn was still okay even though it really didn't get the ranch flavor. It was just buttered parmesan popcorn. I may try this again, but I'll either omit the butter or pour it over the popcorn separately from the other toppings.
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2 users found this review helpful

Thin Mint Crackers

Reviewed: Jan. 15, 2008
These are good, but I expected a little more out of them after reading the reviews. I don't like them as much as Girl Scout Thin Mints - but in fairness, I LOVE those! I used the new flavor of Ritz cracker, honey butter, so there was no salt issue to worry about. I think these would be better with slightly sweeter chocolate.
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Sun-Dried Tomato Basil Orzo

Reviewed: Oct. 24, 2007
I love this recipe. I've made it a lot, so I do a lot of tinkering with the way I make it, but the main change I recommend is increasing the sun-dried tomatoes. It gives the recipe extra flavor. The other changes I make are mostly for convenience so that I can do most of the work ahead of time. Here's the way I make it: I chop two 1-oz packages of fresh basil and put them in a food processor. I add an 8.5 oz jar of sun-dried tomato halves (marinated in oil with some spices). I chop that in the food processor and put it in a tupperware container. I add 1 teaspoon each of salt and pepper and about a tablespoon of olive oil (because of the oil in the jar of tomatoes, this would even be okay without any extra oil). This makes around 2 cups of sauce, which I can then refrigerate for a week or so. When I'm ready for a quick meal, I cook up some orzo and stir in some parmesan cheese and sauce. The sauce is very flavorful, so it goes a long way. 2 cups is more than enough for a family dinner. I've tried this recipe both cold and hot, and I definitely like it better hot.
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1 user found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Sep. 17, 2007
Yum! This recipe is a definite keeper. I never use nuts in my bread recipes, so I planned to substitute chocolate chips, but I made some without the chocolate chips just to see what it was like. To my amazement, I actually prefer it without the chocolate (and I'm a die-hard chocolate lover)! This bread tastes so good on its own that the chocolate just seems to interfere with the taste. It has a very moist and buttery texture that I love (although it serves as a constant reminder of how unhealthy this stuff is). After reading the reviews, I added a little vanilla (which probably didn't make much difference) and started checking for doneness after about 45 minutes in the oven (it was done a little early).
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2 users found this review helpful

Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Sep. 17, 2007
This tastes fantastic, but it's too dry. I soaked the sun-dried tomatoes in water and added the water with them, but that still wasn't enough moisture. Extra oil would probably take care of the problem, but the fat level in this recipe is already higher than I prefer. When I ate it right after it was made, it was only slightly dry, but once it cooled a little it was really a problem. I like to make extra and eat the leftovers the next day, and I had to add liquid (I used milk) later when I reheated it. I want to make this again because it tastes great, but I'm going to have to figure out what sort of liquid to add. Oh, and I used basil instead of cilantro.
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Spicy Rapid Roast Chicken

Reviewed: Sep. 10, 2007
I made this chicken for my husband, and he liked it a lot. I used a 4 pound chicken, increased all the spices except the cayenne pepper, and increased the cooking time by about 15 minutes. We like the flavor of the Roast Sticky Chicken-Rotisserie Style recipe on this site a little better, but this recipe is a bit easier and much quicker to make.
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