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

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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

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

Quick and Easy Alfredo Sauce

Reviewed: Feb. 24, 2009
After reading the reviews, I had some changes I wanted to try, but I decided to follow the recipe closely the first time to get an idea of how it's supposed to taste before I change it up. This recipe makes a very delicious alfredo sauce that was a big hit with my husband. The calorie content makes me cringe, though, so I'm going to try cutting the butter in half next time. I'll also reduce the milk by about a half cup, since the sauce was a bit thin and required some extra cooking time to thicken. I'd also like to experiment with other spices (oregano, italian seasoning, and nutmeg). I will definitely make this sauce again.
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0 users found this review helpful

Butternut Squash Soup

Reviewed: May 5, 2007
This stuff is fantastic! I get cravings for it. I cut the cream cheese in half and it's still too rich to eat plain, but I use it as a dip for sourdough bread and it's perfect. My husband, who dislikes squash, eats this willingly because the cream cheese covers up the squash taste. One warning: you have to use a good squash or the recipe is ruined! Out of the many times I made this, it has come out all wrong once (strangely sweet) and I had to throw it out. I'm pretty sure the squash was at fault.
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0 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

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

Guacamole

Reviewed: Feb. 28, 2014
This is delicious! My only complaint is that it doesn't age well (in appearance, not taste), so if you're making it for company, don't make it too far ahead of time.
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2 users found this review helpful

Kentucky Biscuits

Reviewed: Mar. 27, 2015
It's unusual that I don't have any little tweaks that I make to a recipe to make it my own, but this recipe doesn't need it. Everyone loves these biscuits.
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1 user found this review helpful

Salad with Artichokes

Reviewed: Sep. 26, 2010
Delicious! I cut the dressing in half and it was still enough. I tried adding tomatoes to some of the salad, but I think it's better without.
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3 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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Butterscotch Sauce II

Reviewed: Jun. 11, 2010
This is very good and VERY sweet. I used margarine instead of butter and added an extra tablespoon. I kept it over the heat for a while after the butter melted until the sugar wasn't grainy anymore, but I was careful not to let it boil. I tried it over ice cream and popcorn and enjoyed it both ways. I saw a review saying that this was a very thin sauce. For me, it was thin when it was hot but it thickened up quite a bit when it cooled. On ice cream, it behaved more like hot fudge than a syrup. I think this will be more popular with kids than adults because it's so very sweet.
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4 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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125 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

Asparagus with Cranberries and Pine Nuts

Reviewed: Nov. 9, 2010
This is a delicious way to eat asparagus. I removed the pine nuts and cranberries from the pan when the pine nuts turned brown and then added the asparagus. (I don't have much experience with pine nuts, but they never looked translucent to me. Maybe I should have cooked them longer, but I was afraid they'd burn.)
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6 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 6, 2014
This is hard to rate because I didn't follow the recipe and I think I caused my own problems, so I'm giving it five stars because it tasted great. I modified this recipe based on the reviews, by dredging the chicken in flour before browning it. This didn't work out well for me, with the sauce overthickening and just turning the whole thing into a goopy mess. However, it was a delicious goopy mess, so I'll try this again! Next time, I'll skip the flour. If the sauce doesn't thicken enough, I'll try adding just a light sprinkling of flour the time after that. I served this with rice and vegetables.
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0 users found this review helpful

Pasta with Asparagus

Reviewed: Feb. 15, 2015
This was great, but I added garlic and salt. I used a chicken bouillon cube and some of the pasta water (I didn't measure, but I'm sure it was over 1/4 c) instead of the chicken broth. I also added red bell pepper and chicken, but those didn't really add much to the recipe. The chicken was fine, but the bell pepper was actually a little too sweet, I think, so I won't use that again.
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3 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

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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0 users found this review helpful

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

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