Carrie Rose Recipe Reviews (Pg. 7) - Allrecipes.com (10879323)

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Carrie Rose

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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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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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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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53 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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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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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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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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Mostaccioli with Spinach and Feta

Reviewed: Sep. 10, 2007
I'm giving this recipe 4 stars when it's made as written. It's good and very nutritious, but it's a little bland. However, the second time I made it I used two 15 ounce cans of diced tomatoes with basil, garlic, and oregano, and that gave the dish the flavor kick that it needed. With that change, I might give this recipe 5 stars.
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147 users found this review helpful

Allison's Pasta Salad

Reviewed: Sep. 2, 2007
I can normally tell what to expect from a recipe by reading the reviews, but the reviews for this are all over the place! A lot of people doubled the sauce, but some people said that there was too much, so I wasn't sure what to do. I ended up increasing the sauce but not quite doubling it, and I still thought the salad was a bit dry after refrigerating for a few hours. I added a few tablespoons of milk to moisten it up. I used fat free mayo and light sour cream to reduce the fat and used chicken instead of ham because of my own preference, but other than that I tried to stick to the recipe pretty closely. I thought it tasted okay, but you have to make sure that you have a grape in every bite. It's mediocre without the grapes. I wouldn't count on serving 8 people with this unless the people are small eaters. I doubt I'll make this salad again.
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2 users found this review helpful

Pasta with Fresh Tomatoes and Corn

Reviewed: Sep. 1, 2007
I love this recipe! It's nutritious and full of summer flavor. I was afraid that it would be too bland, but the spices were just right. I used balsamic vinegar, fresh corn cut off the cob, and part fresh basil and part dried. My only complaint is that it was a little dry the second day, so don't make it too far in advance.
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6 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 1, 2007
This is a great recipe. The spices made it through to the meat, so even without eating the skin, I could taste the flavor. I used the same quantities of spices (except white pepper, which I didn't have) for just one 4-pound chicken, and it seemed like the right amount. My husband liked the texture of the skin better than other roasted chicken I have made and requested that I make this again. I may try using higher heat and a shorter cooking time to see how that turns out.
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Pasta with Fresh Tomato Sauce

Reviewed: Aug. 26, 2007
I'm not sure if this is supposed to be eaten warm or cold, but I made it cold, and it was a nice light pasta salad. It's easy to make and a great way to use basil and tomatoes from a garden. I used an Italian dressing mix and just threw all the ingredients together in the bowl rather than mixing it separately, so I wound up using more dressing than the recipe called for, but it's good that way. I made the dressing with balsamic vinegar and olive oil (I'll probably reduce the oil next time to make it healthier). After tasting the salad, I added extra onion, which I feel was an improvement. I think it would also benefit from more basil and maybe some garlic as suggested by other reviewers.
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25 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: Aug. 25, 2007
Easy, inexpensive, and tasty:) The flavor is in the skin and drippings, so since I don't like to eat the skin, I dipped each bite in the drippings before eating. (I didn't bother making gravy out of the drippings as some other reviewers suggested, but if I made this for company, I would.) My husband (who does like the skin) said that this chicken is better than one from the grocery store, but not as good as something from a nice restaurant. I used a 4 1/2 pound chicken and cooked it at 350 for 2 hours (breast side down for the first 1 1/2). It was perfectly done and nicely juicy.
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Chicken Pasta I

Reviewed: Aug. 22, 2007
This recipe gets high marks for versatility, and it's good for people watching their budget or their calorie intake. But I wasn't wowed by the taste. I doubt I'll make it again without a lot of changes - but this recipe does adapt very well. This time through, I doubled the tomatoes and added a small can of tomato sauce and some garlic. I stuck with just the three mushrooms since I'm not a big fan of them, but it seemed a bit silly to use only three.
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1 user found this review helpful

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