Carrie Rose Recipe Reviews (Pg. 1) - Allrecipes.com (10879323)

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Carrie Rose

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Dill Gazpacho

Reviewed: Oct. 29, 2006
This looked and smelled fantastic while I was preparing it! My husband doesn't like vegetable chunks, so I pureed the entire thing. I don't recommend that. I didn't like the texture without the vegetable chunks. Also, it was an unappealing brown color because of the red of the tomatoes combined with the green of the bell pepper. It seems like a red or yellow bell pepper would give this a more attractive color. Anyway, my husband decided that the gazpacho smelled hideous and he wouldn't eat it, so it's all mine. It tasted great as a puree, but I added some chunks back in to improve the texture, and it's terrific! If I make it again, though, I'll try it as a salad without pureeing at all. UPDATE: I did make this again as a salad. It was delicious, but there was a lot of liquid in the bottom of the bowl, so I guess it does need to be partially pureed to incorporate that liquid.
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26 users found this review helpful

Cauliflower Soup

Reviewed: Nov. 3, 2006
This recipe has almost no flavor. It's pretty much just vegetables, broth, and pepper - it needs way more seasoning! I notice that most of the reviewers who liked it added something to it, most commonly some sort of meat. I'm not much of a meat eater, so I wound up adding spices (cayenne pepper, garlic, seasoned salt) and lots of cheese, and still my husband won't eat it without sour cream. The recipe is salvageable, but if I want to make a cauliflower soup again, I'll look for something else.
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17 users found this review helpful

Creamy Tomato And Cream Cheese Soup

Reviewed: Nov. 6, 2006
I love this soup! I made a number of minor changes, but I actually followed this recipe more closely than I usually follow others. I used 8 ounces of cream cheese instead of 3, used water and 6 beef boullion cubes instead of beef broth, and used about half a jar of roasted red peppers instead of the fresh one. I also pureed the whole thing in the blender because my husband won't eat vegetable chunks. My husband (a die-hard vegetable hater) thought the soup was okay, which is a victory! Next time I make it, I won't bother with the parsley, but I'll make the rest the same.
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7 users found this review helpful

Red Pepper Soup

Reviewed: Nov. 21, 2006
I was expecting great things from this soup given the reviews it got, but my husband and I both disliked it. My husband thought it was too bland (even though I added cayenne pepper) and I just didn't like the taste. It was tolerable with sour cream, but we threw away the leftovers.
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0 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Dec. 1, 2006
Very tasty! I couldn't taste the pumpkin, but that's fine with me because I was really just looking for a way to sneak vegetables to my veggie-hating husband. I used balsamic vinegar instead of sherry vinegar and turkey ham instead of regular, but I doubt that changed the taste much. There was a lot of ham for my tastes, but my husband loves ham, so it was perfect for him. I'll definitely be making this again.
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1 user found this review helpful

Finnish Nissua

Reviewed: Dec. 31, 2006
This is a great bread with a wonderful taste and a very good texture. I had a hard time choosing between 4 and 5 stars, but I settled on 4 because of a few minor issues that I have with the recipe. As a few people commented, I think it's better with double the cardamom, and I also had to increase the flour quite a bit (although I used all-purpose flour, so maybe that's why). But my biggest complaint is that the frosting looks kind of silly to me. Maybe I did something wrong, but it seemed to cover up the attractiveness of the bread, and lumpy things don't frost very well. Since I just made the bread for my family, it didn't really matter, but I think I'll have to experiment with the frosting to get it looking better. I'll probably try thinning it out into more of a glaze. UPDATE: I made this again and added more milk to the frosting to thin it out. The bread was much more attractive and was a huge hit with everyone who ate it! This is going into my permanent recipe box.
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24 users found this review helpful

Cheese Soup V

Reviewed: Jan. 24, 2007
This soup is good, but it's a bit bland. Next time I'll try adding something to spice it up. I pureed the veggies after cooking them in the water to make the soup completely smooth and creamy.
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1 user found this review helpful

Pumpkin, Sweet Potato, and Leek Soup

Reviewed: Jan. 29, 2007
I thought this soup looked beautiful and tasted good. But strangely, my husband hated it and thought it was too sweet! I followed the recipe fairly closely and didn't add any sugar, so he must have just been tasting the spices. I didn't think it was sweet at all, so my husband's impression seems very odd to me. But I don't love it enough to make it just for myself, especially considering the prep time, so this will probably be the last time I make it.
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0 users found this review helpful

Cheese and Broccoli Chicken Soup

Reviewed: Jan. 29, 2007
I adore this soup! I've made it a number of times, so I've adapted it quite a bit to my tastes. Some notable changes: I add garlic and an onion, halve the butter, increase the chicken boullion, add the liquid into the flour mixture instead of the other way around, and puree the soup (I add the chicken at the end so it's still in chunks). I find that the cheese blends best if it's at room temperature before I add it. Everyone I've made this soup for has loved it!
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Jan. 29, 2007
Excellent! I halved the filling and put it in a store-bought graham cracker crust since I don't have a springform pan. I think this will be my standard cheesecake recipe from now on.
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4 users found this review helpful

Cheesiest Tomato Soup

Reviewed: Feb. 9, 2007
Delicious! The only problem I had was the consistency; the cheese didn't melt in properly (thus the 4 stars instead of 5). Next time I'll try the suggestion given by other reviewers to bring the soup to a boil before I add the cheese. I did tweak the recipe a little based on the reviews I read. I added about 2T sugar, which seemed to cut the acidity from the tomatoes perfectly. I also used water and chicken bouillon instead of chicken broth, and I only added about 2 cups of water at the beginning. I added about a cup of half and half to make the soup creamier, and near the end of cooking I added water until the soup looked right. I doubt that I used the full 5 cups.
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4 users found this review helpful

German Chocolate Fudge

Reviewed: Mar. 21, 2007
This recipe is absolutely fantastic! It's easy to make and tastes terrific, but my favorite thing about it is its versatility. You can substitute pretty much any flavor for the chocolate chips (peanut butter, mint, all milk chocolate or all dark) to make great fudge variations. You can also make double-layered fudge very easily. For example, I put 12 oz peanut butter chips and half the marshmallow in one bowl and 12 oz milk chocolate chips and half the marshmallow in another. Then after boiling the sugar mixture, I poured half into each bowl. I spread the milk chocolate mixture on the bottom of the pan and the peanut butter on top and ran a knife through to swirl it (I omitted the nuts). Delicious!
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210 users found this review helpful

Lemon Chicken Tenders

Reviewed: Mar. 21, 2007
My husband and I really love this recipe! It's fairly easy and I love the curry smell, but I don't think it's the sort of thing that everyone would like. The sauce is very strong and sweet. But if you're not sure that everyone will like the strong lemon flavor, you can make some with the sauce and some without. The breaded chicken is still good without the sauce (although a little boring for me). The only problem I have with this recipe is that the aluminum foil lining the pan tends to tear when I'm turning the chicken. I recommend using heavy-duty foil or none at all. I also use egg substitute to make this recipe slightly healthier.
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0 users found this review helpful

Tangy Pear and Blue Cheese Salad

Reviewed: Mar. 21, 2007
I made this for my mother-in-law for her birthday at her request. Maybe I should give it 5 stars, because she absolutely loved it! But I was sort of iffy about it. I like lots of dressing, but the amount that this recipe makes is definitely overboard. I kept the dressing on the side when I gave it to my mother-in-law so she could eat it whenever she wanted. Once the dressing is on, you have to eat it quickly or it gets soggy and unappetizing. I won't make this again unless someone requests it, because it just isn't my thing, but it was okay.
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2 users found this review helpful

Cincinnati Chili I

Reviewed: Mar. 22, 2007
This recipe really surprised me! It looked so unusual, with the chocolate and the spices, that I just had to try it, but I wasn't sure how much I'd like it. The first night, I thought it was edible but not great. My husband liked it but thought it was weird to put chili on spaghetti. Then the next morning I woke up craving it! (Must be the chocolate!) I had another helping and liked it better, although I still wasn't sure. Then we had it for dinner and I loved it! My husband had it with cheese sandwiches and liked that better than the spaghetti, although I'm sticking with the spaghetti and cheese. I do have a few minor complaints that dropped my star rating to 4. The chili seemed too thin originally; I wound up adding some cornstarch and simmering uncovered to let some of the water boil off. The chili powder is too strong for me. Next time I'll try cutting it in half and maybe increasing some of the other spices. I also think it's a bit of a pain to refrigerate overnight, but since I liked it so much better the next day, the refrigeration is probably worth it. Then again, maybe I just had to try it a few times to get used to it!
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3 users found this review helpful

Greek Orzo Salad

Reviewed: Apr. 22, 2007
This is a great summer salad, absolutely delicious! My husband commented about how quickly I scarfed it down. I made some changes: basil instead of oregano, black pepper instead of lemon pepper, an extra tablespoon of lemon juice, an extra large tomato, only half an onion, and some balsamic vinegar to taste. Next time I make it I'll probably keep those changes except that I'll use even less onion and even more tomato. I think this recipe would be great without changes, too. It claims to make 6 servings, but those servings must be awfully big, because this makes a lot. I think I'd call it 8-10 servings.
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117 users found this review helpful

Spaghetti Salad I

Reviewed: Apr. 24, 2007
This is edible, but it's way too bland for me. I had to add vinegar and more italian dressing and I still don't like it. Maybe I was just expecting something different, but I won't make this again. I would have rated this two stars instead of three, but I made some minor changes to the recipe that might have been part of the problem (i.e., red onion instead of green).
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2 users found this review helpful

Ruby Red Layered Salad

Reviewed: May 3, 2007
This is a favorite recipe of mine from childhood that we ate every Thanksgiving. When I saw it on this site, I figured I'd throw my two cents in! I always make it in a 9x13 glass dish instead of a bowl, and I put the cranberry layer on the bottom and the raspberry layer on top. Since the frozen raspberries make the raspberry layer start setting quickly, you can stir it up for a few minutes and then spread it right on top of the sour cream without a long waiting period. (You can add a few ice cubes if the raspberries don't make it set well enough.) I usually use light sour cream to reduce the fat in this dish. I think everyone should try using sour cream the first time they make this instead of substituting. The sour cream is my favorite part!
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3 users found this review helpful

Orange Cream Fruit Salad

Reviewed: May 3, 2007
This is a sweet and delicious fruit salad. I like it very much, but it didn't really have the wow factor for me, and it also has a bit of an issue with being runny. I reduced the milk to 1 cup and drained the canned fruit for a while before mixing the ingredients together, and that kept it from getting too runny for a day or two. But since I made this for just myself, it took me about four days to eat it, and it was extremely soupy by the time I finished it off. If I make it for family (which is likely), I'll probably keep the pudding mixture separate from the salad and let people add it to their salad as they like. That's mainly because some of my family is lactose-intolerant, but it also allows people more freedom in choosing the amount of topping that's right for them, and any leftover fruit can be drained later without ruining the salad. I substituted a pint of fresh strawberries for the mandarin oranges, but I don't think the kind of fruit used really matters in this recipe. The dressing would be great just as a dip for apples or any other fruit.
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1 user found this review helpful

Pistachio Fluff Fruit Salad

Reviewed: May 5, 2007
This salad is good, but I think it needs something. I might try adding nuts as some other reviewers have done. It seems a little too sweet, but I left out the mandarin oranges (I don't like the flavor of canned oranges), so that could be part of the problem. I'll definitely leave the bananas out next time, and I might use a second can of fruit cocktail since I'm leaving out the oranges as well. I used multicolored fruit-flavored marshmallows and they added some nice color. I also cut the cool whip to 8 ounces, which worked well. I'll probably make this again, but I'm going to have to experiment to come up with the right ingredients to add to complete it.
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1 user found this review helpful

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