CAREYCOX Recipe Reviews (Pg. 1) - Allrecipes.com (1116262)

Roasted Brussels Sprouts

Reviewed: Dec. 27, 2004

I thought this was delicious as printed, but my partner did not care for these until I started roasting them in butter. I make them often because this is an easy and delicious way to prepare brussel sprouts. I use frozen sprouts, and they turn out just fine.

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3 users found this review helpful

Classic Bran Muffins

Reviewed: Jan. 18, 2005

I was impressed with these. My first attempt at making muffins and these actually turned out well. I couldn't find wheat bran, so I used oat bran instead. I also used powdered buttermilk (reconstituted of course) because I rarely have a use for it. Had I bought fresh, I would have thrown out any that I didn't use in this recipe.

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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 27, 2004

Delicious. I sliced the potatoes and onions thin on a mandolin, which reduced the cooking time to 30-45 minutes. Also, I used parano cheese to make the sauce, but any sharp or pungent cheese would work well.

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1 user found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Jun. 13, 2003

Excellent recipe. I left out the bacon bits. And I didn't cut the jalapenos in half as suggested...instead I sliced off the top, and scrapped the seeds out with a fillet knife. Blanching is also a good idea because it softens them up a bit. Try a double dip thru the milk (or soy milk) & bread crumbs because extra breading is always good. These are excellent with red pepper jelly.

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5 users found this review helpful

Easy Focaccia

Reviewed: Dec. 22, 2002

This focaccia is truly delicious. I topped it with white cheddar and chopped jalapenos. The "hot water in a cold oven" trick seems to be the key to getting it really tender and moist. I left the water in the oven even as focaccia was baking.

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24 users found this review helpful

Creole Cornbread Stuffing

Reviewed: Dec. 16, 2002

This was very good stuffing. I got plenty of compliments on it. I used a cornbread mix instead of making it from scratch. I also left out the evaporated milk, and took a little creative license with the amount of vegetable broth and eggs to get the consistency I wanted.

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2 users found this review helpful

Giacomina's Authentic Pasta Asciutta

Reviewed: Sep. 4, 2002

This was really very good. At first I thought the bean/potato/pasta combo would be a little strange, but it really surprised me.

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2 users found this review helpful

Easy Mashed Potato and Roasted Vegetable Enchiladas

Reviewed: Jul. 8, 2002

These are my favorite enchiladas now.

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0 users found this review helpful

Gazpacho Pasta Salad

Reviewed: Jul. 8, 2002

This was fantastic. I substituted a jar of salsa for the tomatoes, tomato juice, jalapeno and bell pepper.

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38 users found this review helpful

Basic Hummus

Reviewed: Jul. 19, 2002

This is an excellent recipe for basic hummus. It's very easy to add other ingredients if you want to try different flavors.

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36 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Dec. 27, 2001

These cookies were simple to make. Best peanut butter taste of any I've had, outside of my mother's. And they taste better the longer they sit. I didn't have an 18 oz jar, so I used a 16 oz jar of crunchy, and I didn't have a 3rd egg for the egg white. I rolled these into 2 logs, and froze them for 30 - 45 minutes, until firm. I cut them thick and baked them for 20 mins at 375.

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70 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Oct. 23, 2002

This recipe was wonderful. Best tomato soup I've ever had. I added 2 cloves of crushed garlic, an extra bay leaf, and whole peppercorns (green, black, white, and red) along with the cloves. I also used vegetable broth to make it vegetarian. Top each bowlful with a handful of garlic croutons, and enjoy.

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190 users found this review helpful

Tortellini Salad I

Reviewed: Jul. 2, 2002

This is a hit at every potluck I take it to. I've lost count how many times I've made this. Follow the recipe exactly and it will turn out perfect. Be sure and use fresh tortellini pasta, the dried tortellini pasta is never any good.

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6 users found this review helpful

Asparagus Oregenato

Reviewed: Mar. 13, 2002

This turned out really well. I used olive oil instead of butter, and gave the whole thing a toss to evenly coat the asparagus.

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3 users found this review helpful

Potato Pancakes With Applesauce

Reviewed: Apr. 14, 2005

These potato pancakes were really good. I added thyme and green onion tops to give them extra flavor. I also had to add an extra egg because my potatoes were bigger. You can either fry these in oil as suggested, or lightly spray the bottom of your skillet with canola oil to cut down on the fat. Of course the ones fried in oil taste better. I served mine with salsa because I'm not a big fan of applesauce.

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2 users found this review helpful

Greek Orzo Salad

Reviewed: Mar. 13, 2002

This turned out very good. A good swirl of balsamic vinegar makes it extra nice.

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0 users found this review helpful

Frijoles I

Reviewed: Jan. 21, 2004

These are delicious. I haven't tried them with dried beans yet, but using canned beans was a success. I used mexican oaxaca cheese instead of cheddar.

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1 user found this review helpful

Individual Lime Cheesecakes

Reviewed: Jan. 21, 2004

These individual cheesecakes got rave reviews at a party I recently attended. They turned out beautiful and delicious. And no one felt guilty eating them.

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5 users found this review helpful

Baked Fried Eggplant

Reviewed: Jul. 18, 2003

Very nice trick, especially if you don't want to mess with frying. You can even leave out the flour & sour cream, if you want. I added misc. seasonings to the breadcrumbs, and baked them on a pizza stone. They turned out nice and firm...cooked thru with no mush. I topped them with cheese and then broiled for the last few minutes. I plan on trying this technique next time I make eggplant parmesan.

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44 users found this review helpful

Simple Artichoke Dip

Reviewed: Sep. 28, 2004

This is a really good base for the infamaous baked artichoke dip. I like adding a garlic clove or two and red pepper flakes. I also puree my artichokes for a smoother texture.

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4 users found this review helpful

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Roasted Brussels Sprouts

Classic Bran Muffins

Creamy Au Gratin Potatoes

Best Ever Jalapeno Poppers

Easy Focaccia

Creole Cornbread Stuffing

Giacomina's Authentic Pasta Asciutta

Easy Mashed Potato and Roasted Vegetable Enchiladas

Gazpacho Pasta Salad

Basic Hummus

The Whole Jar of Peanut Butter Cookies

Garden Fresh Tomato Soup

Tortellini Salad I

Asparagus Oregenato

Potato Pancakes With Applesauce

Greek Orzo Salad

Frijoles I

Individual Lime Cheesecakes

Baked Fried Eggplant

Simple Artichoke Dip

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