CarolinaGirl Recipe Reviews (Pg. 1) - Allrecipes.com (11738643)

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CarolinaGirl

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Campbell's Kitchen Creamy Chicken Enchiladas

Reviewed: May 17, 2014
I've made this recipe for years, I've never topped it with the tomatoes and green onion, since no one in my family is a big tomato fan; if I buy green onions to use, they are always bad by the time I need to use the rest of them. Everyone has their own tastes, my family loved this from day one. While married to my 2nd husband, his daughter and son-in-law LOVED it and I would make it for them any time they visited. It is pretty creamy, rich though? Not to us! My younger daughter was craving it yesterday but didn't have everything to make it, so it's our dinner tonight. It's pretty simple to make and pretty darn tasty! You can also heat it up by using a hotter salsa or picante and/or more chili powder.
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Monkey Bread I

Reviewed: May 11, 2014
We absolutely love monkey bread in all its fattening glory. However, reading over the reviews, I notice the very first reviewer mentions NOT to use a tube pan because they are 2-piece pans! Although you CAN purchase tube pans with removable parts, the ones I choose (been baking since I was 9 and won blue ribbons for my baking) are NEVER that type! It's very sad that the child, and others, got burned. Boiling sugar causes BAD burns! Use a NORMAL tube/bundt pan, not one with removable parts and do NOT use a springform pan! We actually make this using homemade biscuit dough!
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Savory Chicken Breasts

Reviewed: Jul. 31, 2013
I actually used a similar recipe on here called Swiss Chicken or something. Here's how I did it: Had 4 breasts, but based on a couple of comments on the other recipe, split breasts in half thickness wise. Put into my 13 x 9 pan; mixed can of cream of chicken with some white wine (had it on hand) and milk, poured over the chicken, which I lightly sprinkled with Lawry's Seasoned Salt and pepper, covered that with several slices Swiss cheese to use it up, topped with Pepperidge Farm Herb stuffing mix and panko bread crumbs mixed with some butter. OMG! We loved it! What I'll do differently next time is use 2 cans of the soup and liquid just to have more sauce. Also, will top with the stuffing/bread crumbs then just pour the butter over. I don't like packaged foods much, but do use cream soups often, and I can tell you from someone who turns up their nose at cake mixes and many processed foods, this stuff is so, so good!
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Chuck's Favorite Mac and Cheese

Reviewed: Jul. 30, 2013
Not too bad, but certainly wouldn't make it again. I just happened to have cottage cheese on hand, but the tang of sour cream is not good to us. I'm known for my macaroni and cheese, but never mind trying a different way of making it. My granddaughter did eat some, but she's 3!
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Slow Cooker Chicken Stroganoff

Reviewed: Feb. 24, 2013
This is the 2nd time I've made this; the last time I made it by another recipe I found on Pinterst, and it seemed bland. This time, I put my whole skinless, boneless breasts in the crockpot with the butter (margarine is not food!) and Italian dressing and got it going. I also doubled it and added a third pack of Italian dressing. After 3 or 4 hours (I had it on high), I put the cream cheese on top since I was leaving home for about 2 hours; turned it on low. When I came home, I added the chicken soup, took the breasts out so I could stir the sauce together well, then pulled the chicken into hunks and tasted. I added some pepper and dried parsley and some additional garlic (cloves, minced in the beginning, and granulated garlic). We didn't find it salty; if you taste the sauce alone, without the chicken and egg noodles, it seems a little tangy, I think from the dried Italian dressing. This time we LOVED it. Each person's taste is different, I'd say cook as directed, then taste. Like us, you may actually need a little salt, pepper, etc.
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Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 15, 2013
I made this; had everything on hand. Had purchased a package of thin sliced chicken breasts, so I used those. I also used Sirracha, since I had that. My sauce didn't really "thicken", but it was fine since we were having rice. My thinking is this: if I make this again, either cook the breasts whole, then slice, or make sure your slices are pretty thick. Some of my really thin pieces of chicken were dry, almost jerky like! However, the sauce has a good taste, it was pretty HOT, as in spicy, but I peppered my chicken a good bit. My daughter's boyfriend really liked it and said it opened up his sinuses!
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Chicken with Chipotle

Reviewed: Jan. 26, 2013
This was a time I should have totally ignored what others said and gone with what I knew from past experience. A friend of mine used to make her version of Chipolte Chicken by blending the peppers with tomato sauce and sour cream, letting the chicken simmer until tender (she had prebrowned it), and she would add some thinly sliced onions and peppers, mostly for color. One of the reviewers suggested whirring onion and garlic with the sour cream mixture; I'm still simmering to try to get rid of the raw onion flavor! My advice (that I should follow) is to use a recipe as written, then tweak. I'm learning from my mistake after having to find something else to eat tonight! I will say, it's not greasy. I'm not sure why one or two people had that problem. I'm hoping this will be delicious tomorrow.
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Photo by CarolinaGirl

Sausage Pasta

Reviewed: Jan. 24, 2013
Made this tonight and thought it was pretty darn good! I used 3 links of hot and 3 of sweet sausage, added a small amount of cayenne (based on other reviews), used fresh spinach. When I added the broth and tomatoes, I raised the heat and got it to boiling, then lowered heat and let simmer maybe 5 minutes. I then stirred in fresh spinach and pasta. My sauce clung to the pasta and spinach fine. I added the cheese and stirred it all again and it was quite tasty! I am actually not a huge fan of any type sausage, but the sauce, pasta, and especially the spinach tasted great. Had I had fresh basil, I would have used it, but it was good anyway.
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Chicken Costa Brava

Reviewed: Jan. 19, 2013
I made this for the second time today. The first time I made it, I didn't notice that it says "salt to taste" at the bottom! Nothing I did fixed it, but I was intrigued so tried it again. I have to laugh at myself, because I did mess up again! For some reason, I misread when I was supposed to use the cumin and cinnamon. Anyway, this is what I did: I only used 3 pretty large boneless chicken breasts (we don't like dark meat and there are only 3 adults and 1 toddler); I mixed 2 teaspoons each cumin and cinnamon and some salt, mixed the chicken with that (that was the mess up!), I had also cut the chicken into chunks. I also browned it in olive oil; seems like in Spain, olive oil would normally be used (that's my thinking), sprinkled an additional teaspoon each of cumin & cinnamon, then stirred in the onion, but used 2, and tons of garlic minced. Added the reserved pineapple juice, salsa (used 3/4 cup), tomatoes and olives. I tasted before adding the cornstarch and added some black pepper and cayenne, then tasted. Then I added the pineapple (salted) and the red pepper strips. Served over rice cooked in chicken broth with a salad. Delish! However, you notice I had to use much more seasoning and my daughter wasn't crazy for it. That's why I'm giving it a 4, since I had to "doctor" it up.
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Photo by CarolinaGirl

Quick and Easy Pizza Crust

Reviewed: Jan. 10, 2013
This recipe was a dinner saver for me tonight. I had purchased refrigerated pizza dough from the deli case and accidentally glued it to my waxed paper! I had recently bought yeast at Sam's, and had everything but the bread flour so I used all purpose. Went together great (thanks to other reviewer Robyn for letting me know how much yeast to use!), made a thicker crust than I normally like, but it tasted great and cooked up in exactly 15 minutes topped with my Buffalo chicken pizza toppings! In case you want to know those, blue cheese dressing as the sauce, diced chicken sprinkled with dry ranch dressing and sauteed in butter then mixed with wing sauce; crumbled blue cheese and tons of mozzarella (oh, some of the mozzarella goes onto the dressing first!) Will do again since I have 2 pounds of yeast!
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Green Chile Beef Tacos

Reviewed: Dec. 9, 2012
Made it for dinner tonight. I didn't actually change anything much! I only had about a 2.5 pound roast and I remembered this recipe too late to put into the slow cooker. Based on the reviews and my family's taste, here' what I did: I started by pouring about 1/2 the bottle of green salsa into my roaster pan, sprinkled that with taco seasoning, added a small amount of ground red pepper, put roast in pan and topped with more taco seasoning and the rest of the green salsa. I only added about 1/2 can or so of beef broth; I figured I'd check it as it cooked to see if it needed more (it didn't). Anyway, covered, flipped once about halfway through. The meat was really tasty; however, I don't think 5 pounds of meat would have had much taste, I used half that and 16 ounces salsa and the packet of taco seasoning. Served as (I guess it's what you'd call them) soft tacos on large flour tortillas with sour cream and shredded Mex cheese blend. Will make again! I also wish I'd had some cilantro on hand as one reviewer mentioned adding that.
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Balsamic Roasted Pork Loin

Reviewed: Oct. 28, 2012
I was willing to try this after reading the reviews, although my daughter doesn't like most pork roasts or pork chops. I will mention that when it says a glass baking dish, it must mean a smaller one! I marinated mine beginning in the morning, using steak seasoning I bought at Aldi's. It WAS great! Even the non-pork roast eating daughter liked it, her boyfriend loved it! I thought it was tasty myself. After feeding 3 adults and a toddler, there was just enough left to pack my daughter's boyfriend lunch! I served it with the Butter Pecan Sweet Potato recipe I got from Pinterest, which was also a hit, stewed cabbage, and crispy cornbread cakes. Yummy! I'm adding this 18 months or so after trying it the first time. My family still loves it and looks forward to eating it. I'm not sure how it turned out dry for anyone, but keep in mind that the author shows it in a small glass dish for roasting, looks like an 8 x 8 or 9 x 9, I think that affects how much marinade you have at the end. We're eating it tonight with some roasted sweet potatoes and creamed spinach! FYI, I usually forget to baste it and it's still juicy!
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Outrageous Chocolate Chip Cookies

Reviewed: Oct. 24, 2012
I have been making these for 20 years, got the recipe off the back of a bag of flour. However, after making them a time or two, I made one change (and my recipe is double this one): I use a bag of milk chocolate chips and half a bag of semi-sweet. The peanut butter with the milk chocolate is so good! I've had people to beg for these and buy me the ingredients!
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Busy Day Barbeque Brisket

Reviewed: Sep. 23, 2012
I did try it. I don't like liquid smoke, so didn't use that. I couldn't find as big a brisket as the recipe needed, so that may have been part of the problem (mine was 2.33 pounds), but I don't think I like the flavor of thyme. It was also a little spicier than I wanted, again maybe due to the size of the meat. Wouldn't do it again.
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Microwave Chocolate Pie

Reviewed: Jul. 29, 2012
I have to say that I've now made this pie 4 or 5 times, each time with great success. Today, here in NC, we are as snowed in as we ever get, so I'm cooking. Mix up my pie filling, look back at the recipe only to realize I've added an extra half cup of milk! I added a spoonful of extra cornstarch and whisked like crazy, and it still thickened and tastes great. As always, I top mine with whipped cream, since we don't like meringue! If you are like me, and "puddings" never seem to do right when you do them stovetop, this is the way to go!
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Creamy Chicken on Linguine

Reviewed: Jul. 25, 2012
This was really good. Things I did differently: used 2 very large breasts, pounded and cut in half. Used broth, not bouillon cube and water; then because I knew it was enough to have leftovers, I put the chicken in the sauce. The sauce thickens on standing and I agree with other reviewers that it's so good, you want more. I will double sauce next time.
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Grandma's Egg Custard Pie

Reviewed: Jul. 24, 2012
My 1st ever attempt at making egg custard pie was apparently a success! My SO and his son loved it! Easy, fast, and inexpensive!
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Cabbage Rolls II

Reviewed: Mar. 12, 2012
After reading reviews, I did the following: added minced garlic to meat; doubled sauce recipe, and baked (covered with foil) in oven. I baked at 325 since I was also doing rice pudding, for 1.5 hours. The sauce is quite tasty, and I did use a lower fat ground beef.
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Mozzarella Meat Whirl

Reviewed: Jan. 1, 2012
Made this last night; I did saute some onion, garlic, and red and green bell pepper to add to the meat mix. Used shredded cheese; for the topping used a little marinara mixed with the ketchup, no water. It was so good! Baked it on a cookie sheet/jelly roll type pan. Will make again!
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