Carly Urbanski Johnson Recipe Reviews (Pg. 1) - Allrecipes.com (11892084)

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Carly Urbanski Johnson

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Mint Chocolate Chip Cookies

Reviewed: Dec. 11, 2010
Excellent cookie! Green food coloring is not a must - save yourself $2.50. Scooped 2 teaspoon drops onto baking pan, and it made a slew of mint 'crisps'. Excellent combo of mint and chocolate!
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2 users found this review helpful

Iced Tea II

Reviewed: Jul. 9, 2010
Very refreshing and tasty!
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3 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Jul. 21, 2010
Excellent tasty dish and fairly easy to put together! Best review tips: 1) Pound chicken breasts to 1/2" thickness 2) After breading, set in fridge for 1/2 hour before sauteeing 3) Add cheese slices the last 5 minutes of cooking. And my one addition - cut each breast in half so that there is more yummy breaded pieces to go around!
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1 user found this review helpful

Baked Cheese Olives

Reviewed: Oct. 6, 2010
A very yummy lightweight snack! The dough is a bit dry to work with at first, but the more you work it with your hands the more pliable it gets! The suggestion of adding one more Tablespoon of butter was a great one :)
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2 users found this review helpful

Double Chocolate Chunk Cookies

Reviewed: Oct. 19, 2010
Very yummy and soft! Tastes just like a brownie in cookie format :)
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1 user found this review helpful

Spiced Pumpkin Seeds

Reviewed: Oct. 28, 2010
Wow! First time I've ever baked a pumpkin today as well as made use of the seeds! Holy cow was this yummy! I took the suggestion of baking the seeds for 1 hour at 300, then adding grated parmesan cheese and baked 8 minutes more. Dang are these good! Rating . . 5 stars plus some . . .
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3 users found this review helpful

Pumpkin Muffins II

Reviewed: Oct. 28, 2010
Very moist and delicious! Be aware, though, that these ingredients make more than 12 muffins! The only thing I had left in the house to use was a mini muffin pan. So I made 12 normal sized muffins + 16 mini muffins. :) No complaints here!
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2 users found this review helpful

Farmhouse Chicken

Reviewed: Nov. 7, 2010
Wonderful! Even added the 1/4 tsp salt as the recipe indicated and I did not find it to be too salty as others have said. Very tasty recipe! Instead of using the stuffing as the cover, I blended it with the soup mixture a wee bit before adding to the oven. It turned out beautifully moist!
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2 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Nov. 17, 2010
I read virtually all the reviews prior to making this. I stuck to the recipe. The fish was not too dry when baked (the lemons add moisture). The salt was not overpowering with the Cajun seasoning. And, yes, the sauce was to die for as everyone else has already stated! The coolness of the sauce is a great counter to the Cajun seasoning. Excellent recipe - it goes in 'the keeper' file.
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3 users found this review helpful

German Red Cabbage

Reviewed: Dec. 11, 2010
Wow. I ate this every day, and I still wanted more when it was all gone! Very yummy! Excellent side dish!!
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2 users found this review helpful

Zesty Quinoa Salad

Reviewed: Apr. 23, 2013
Yummy!
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1 user found this review helpful

Strawberry Spinach Salad I

Reviewed: Dec. 28, 2010
Absolutely wonderful! Great mix of flavors and textures! Spinach is a pretty hearty leaf - you don't need to worry about it getting 'wilty' as others have said.
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18 users found this review helpful

Caesar Salad Supreme

Reviewed: Jan. 6, 2011
Incredibly wonderful! Definitely food process the dressing for a nice, smooth consistency with no crunchy anchovy bone surprises! This recipe is beyond 5 stars!
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3 users found this review helpful

Eat Michigan Salad

Reviewed: Feb. 5, 2011
Absolutely wonderful! What a great, refreshing salad! Never tried goat cheese before - it added a great texture and I got one on sale that was cinnamon and cranberry flavored! Mmmm :)
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5 users found this review helpful

World's Best Lasagna

Reviewed: Feb. 10, 2011
1st time I ever made lasagna AND had ricotta cheese! This recipe was great! I stuck to the recipe pretty true to word. 1) Yes, there's gonna be a lot of sauce leftover - serve your lasagna on top of a spread of sauce or use the sauce to dip french bread in! 2) Why doesn't anyone want to cook the noodles first?? My noodles did not turn out "soggy" as others have warned about cooking them first. 3) 1 1/2 hours of simmering the sauce - that's nothing. Go watch t.v., play Facebook. This is way better than having to wait overnight as others have suggested. The flavors are awesome as is. 4) A 9x13" pan was exactly what was needed for all the layering in the instructions. 5) One thing not mentioned in the original recipe, but I couldn't NOT do it . . . after you brown the beef with the onions and garlic . . . DRAIN the fat. 6) Ricotta cheese comes in 15 oz packages - good enough. 7) For pretty coloring - sprinkle the top of the lasagna before baking with some Marble Jack or Cheddar cheese.
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9 users found this review helpful

Rum Sauce

Reviewed: Mar. 8, 2011
Great sauce to accompany any bread pudding. Followed the directions as written and the rum is not over powering. The texture is awesome.
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3 users found this review helpful

Creamy Rice Pudding

Reviewed: Mar. 23, 2011
Wow. This was incredible! Took everyone's suggestion on adding the sugar only after the rice has the correct consistency. Also, added 1 tsp vanilla extract instead of a 1/2 tsp. Wonderful when topped with nutmeg and cinnamon!!!
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4 users found this review helpful

Lentil Soup with Lemon

Reviewed: Mar. 23, 2011
Absolutely wonderful! There really is no need to mix this in a blender once you're done cooking. If you cooked on medium heat most of the recipe, the beans and liquid just start breaking down itself. Fabulous recipe!
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3 users found this review helpful

Mike's Mushroom Bread

Reviewed: Apr. 3, 2011
Very Yummy! Lots of mushrooms and onions, but all for the good! There is no need to saute the mushrooms beforehand as others have done. The onions and mushrooms cook well in the butter cheese mixture. The crust turns out nice and crusty, too! Good recipe!
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6 users found this review helpful

Sausage Stuffed Jalapenos

Reviewed: Apr. 8, 2011
These were absolutely awesome! Had a lot of mixture left after heaping it on all the jalapenos. Definitely, the larger the jalapenos the better. A pound and a half jalapenos might be sufficient to not let the mix go to waste and prevent excessive oozing when baking :) .
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7 users found this review helpful

Displaying results 1-20 (of 118) reviews
 
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