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

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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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215 users found this review helpful

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

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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123 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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53 users found this review helpful

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

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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27 users 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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26 users found this review helpful

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

Apple Pie Smoothie

Reviewed: Oct. 3, 2008
This is a good smoothie that really does taste quite a bit like apple pie. It's a good way to get my veggie-hating husband to have his vitamin A, and even my picky stepdaughter likes it. I like my smoothies with more of a milkshake consistency, though, and this is far too thin for me. I added as much ice as I could fit into the blender and it still didn't help much. Next time I'll freeze the banana and probably some of the other ingredients before I make this. Also, I think this recipe makes more than two servings. It's about 5 cups even without adding ice.
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20 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

Dijon Chicken Salad

Reviewed: Jan. 31, 2009
This is a tasty and easy chicken salad recipe. My only complaint is that it's a little too sweet. I'll try leaving the honey out next time, and I might use fewer grapes.
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10 users found this review helpful

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

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

Arugula, Fennel, and Orange Salad

Reviewed: Mar. 22, 2011
This was an interesting salad, but I didn't like it enough to make it again. The orange was my favorite part. The fennel was probably my least favorite.
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8 users found this review helpful

Ghirardelli® Ultimate Double Chocolate Cookies

Reviewed: Dec. 28, 2010
These are REALLY chocolatey! I left out the walnuts, but other than that I followed the recipe. When I mixed the chocolate chips into the dough, it thickened up quickly and I didn't think it was difficult at all to roll into logs. It was hard to cut into slices later because of the chocolate chips, but they didn't have to be nice-looking slices, so that wasn't much of an issue. I froze a few of my logs and made some cookies a week later, and they were just as good.
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8 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

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

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

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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6 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

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