Carrie Magill Recipe Reviews (Pg. 2) - Allrecipes.com (1199427)

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Carrie Magill

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Grilled Swordfish

Reviewed: Jan. 1, 2008
Sorry, but I just didn't like the teriyaki flavor with swordfish at all. I followed the recipe exactly, but it came out way too tangy and sharp tasting.
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Photo by Carrie Magill

Hawaiian Baked Bananas

Reviewed: Jan. 1, 2008
I cut this down to 1 serving and the same cooking time worked fine. Used unsalted macadamias, and their flavor went well with the bananas. I don't like the slight tang that's either added by the sherry or the orange juice, though. Brown sugar Splenda (1/2 of the amount called for in the recipe) worked fine. This looks beautiful and elegant - worth a try!
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4 users found this review helpful
Photo by Carrie Magill

Slow Cooker Chicken Continental

Reviewed: Nov. 3, 2006
The first few bites were OK, something different, but it was WAY too greasy to eat the leftovers and no one wanted them.
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3 users found this review helpful
Photo by Carrie Magill

Slow Cooker Maple Country Style Ribs

Reviewed: Nov. 3, 2006
Not bad at all. Considering how easy it is, we'll probably have it again. I made it exactly according to the recipe, except that I had accidentally used too many ribs so I poured an extra tbsp or two of soy sauce and syrup over the top before cooking. Not too exciting, maybe trying something a little spicy would be nice -- a little extra ginger? -- but not bad as is.
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20 users found this review helpful
Photo by Carrie Magill

Cherry Pie IV

Reviewed: Jul. 10, 2006
I'm not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen "dark sweet" cherries and the "Pie Crust" recipe from this site. My only problem was that I couldn't get the cherry mixture to come to a boil. Finally, after about 25 minutes of trying, it started to really thicken up so I went ahead and finished the recipe without it ever actually boiling. This didn't seem to affect anything though, and everyone who tried it liked it.
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40 users found this review helpful

Quick Pumpkin Pudding

Reviewed: Dec. 4, 2005
We really enjoyed this healthier alternative to pumpkin pie. The flavor was almost identical to the standard Libby's pie recipe, but with fat-free evaporated milk, fat-free whipped cream and no crust, we felt much less guilty afterward! Based on other reviews, we used 1/2 the amount of pumpkin pie spice that was called for, and it was just perfect.
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15 users found this review helpful
Photo by Carrie Magill

Chili-Rubbed Chicken with Chipotle Pineapple Salsa

Reviewed: Nov. 24, 2005
We really enjoyed this! I'm not usually big on fruity salsas, but this one is necessary because without it the chicken is (believe it or not) very bland. We tried the salsa two ways: in big chunks like in the recipe, and with all the ingredients pureed, and liked both versions. We served the dish over plain couscous, which was an excellent choice because it helped keep the salsa in place, and it really added to the texture without overpowering the flavor. Best of all, there are lots of shortcuts to make this quick to prepare (pureeing all the salsa ingredients, buying adobo puree instead of whole chipotles, buying thin-sliced chicken breasts, and broiling in the toaster oven instead of grilling).Thanks for this great recipe!
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1 user found this review helpful
Photo by Carrie Magill

Awesome Honey Pecan Pork Chops

Reviewed: Nov. 5, 2005
I prepared this with no changes from the original recipe, and served with baked sweet potatoes. While this dish went perfect with the potatoes, there was just something about it that tasted a little 'off'. As some other reviewers have mentioned, maybe it's that there was nothing to cut the sweetness, or maybe it was the slight bitterness of the pecans? If you like the basic ingredients (pork, honey and pecans), and don't mind the sweetness, you'll probably enjoy this recipe.
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4 users found this review helpful
Photo by Carrie Magill

Rice with Almonds and Raisins

Reviewed: Nov. 5, 2005
For something so simple, this was really nice! I replaced the onion with a very small amount of onion powder, left out the salt and pepper, and next time would slightly reduce the amount of butter as well. This recipe made a great side dish for Honey Grilled Fish, and it would probably go well with any other flavorful fish as well. I didn't personally care for the taste of the raisins, but they look beautiful and are easy enough for picky eaters to avoid :-)
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11 users found this review helpful
Photo by Carrie Magill

Quick and Spicy Fish Fillets

Reviewed: Aug. 26, 2005
Close to 5 stars, very good recipe. One of the few where the cornflake crumbs don't just make the meal taste like soggy cereal! The texture of the fish is great (except for the bottom getting a little soggy - cooking on a rack would probably solve that problem). I did run out of eggs and had to use milk to hold the coating on, which didn't seem to cause any problems (except maybe the soggy bottom!). These weren't really very spicy, and we doubled the red pepper, but they had just enough flavor to be interesting. These made the house smell like fish sticks while cooking, which made everyone hungry!
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8 users found this review helpful
Photo by Carrie Magill

Soy Honey Grilled Turkey Tenderloins

Reviewed: Aug. 26, 2005
We really enjoyed this recipe. Our only ingredient changes were to double the garlic and skip toasting the sesame seeds. We also broiled the turkey in a toaster oven instead of grilling, and it turned out juicy, flavorful, and beautifully browned. Great recipe considering how easy and fast it is!
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1 user found this review helpful
Photo by Carrie Magill

One Dish Chicken Noodles

Reviewed: Aug. 20, 2005
Considering how easy this is, it's wonderful. It's a little bland for me, but some black pepper (or white pepper) should fix that up. I found canned peas to be a little too mushy, even when added at the last possible second, so I think we'll just have them on the side next time. My only question is why this is called "One Dish Chicken Noodles" when the recipe calls for two large pans? Oh well, it's still easy, fast and even nutritious if you choose the ingredients well.
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23 users found this review helpful
Photo by Carrie Magill

Basic Microwave Risotto

Reviewed: Aug. 20, 2005
A great way to use leftover Arborio rice (don't substitute)! I used more garlic instead of onion, and water instead of white wine, and this still came out fantastic. The only thing I may change next time is to include some slivered almonds, to enhance the earthy flavors of the rice and vegetable broth, and to add a nice crunch. This went very well with Broiled Tilapia Parmesan from this ite.
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2 users found this review helpful
Photo by Carrie Magill

Broiled Tilapia Parmesan

Reviewed: Aug. 20, 2005
This recipe is definitely easy and fast, and looks like it was more effort than it really is. The topping was a little too tangy for my taste, but it did go very well with the Basic Microwave Risotto from this site.
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Photo by Carrie Magill

Slow Cooker Enchiladas

Reviewed: Jul. 17, 2005
Made this recipe exactly as stated (except adding sliced black olives to the top), and it was just OK; it was kind of bland, even though I used spicy taco seasoning for the beef. But when served over a bed of fresh shredded lettuce and tomatoes, then covered with my favorite brand of taco sauce, it went from 2-stars to 4-stars! The black olives on top were a big help, too. Next time I'll probably use a mixture of pepper jack and habanero cheddar cheeses to add some spice to it. I'll probably also add in another 50% ground beef, as there wasn't much to go around, and I'll use about half as much water in the meat. Worth trying for sure, though!
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Photo by Carrie Magill

Marinated Turkey Breast

Reviewed: Jul. 16, 2005
Considering how healthy and easy this is, it's surprising it can taste so good! We also used 2 turkey tenderloins for 2 servings, but kept the rub and marinade quantities the same as for 12 servings, and it worked out perfectly. We also marinated for 24 hours, then broiled the turkey instead of grilling, and it came out beautifully browned, juicy, and delicious!
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Photo by Carrie Magill

Poached Salmon with Alfredo Sauce

Reviewed: Jul. 16, 2005
I'm surprised I was the first person to review this dish - it's extremely easy and attractive, and can be very healthy. I'm afraid I didn't use the name brands; instead, we used Ragu Light Parmesan Alfredo sauce and boxed linguine. But for the first time in my life, I ate the entire serving of salmon - the other flavors and textures make it more palatable than usual. I used chicken broth rather than wine, and a little dried parsley instead of fresh (fresh would have been much better though). I don't recommend finely grated carrots; regular grated ones are more attractive. This recipe is definitely worth a try!
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Photo by Carrie Magill

Peas with Mushrooms

Reviewed: Jul. 16, 2005
I think this would've been better as written, rather than with my changes ... but you can learn from my mistakes :-( I used canned small peas instead of frozen, but they ended up being crushed no matter how carefully I stirred them. I also forgot the thyme, which would've added some much needed flavor to the recipe. Finally, I used rehydrated dried minced onion instead of fresh, because I don't like fresh onions. Well, if you don't like onions, just leave them out, don't use dried. WITHOUT my changes, I think this would've been pretty tasty!
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Photo by Carrie Magill

Stuffed Kielbasa

Reviewed: Jul. 16, 2005
This was not bad, but not too exciting either. We used reduced fat mettwurst which was convenient (and didn't have to be boiled to remove the grease), and instant garlic-flavored potatoes. This is OK for a busy night because it's extremely fast and simple, but just not too flavorful. Another reviewer mentioned using Cheddar cheese - I think that would be more interesting than the mozzarella. Note the Garlic Green Beans in the background of my photo ... they went pretty well with this recipe.
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Photo by Carrie Magill

Marinated Pork Strips

Reviewed: Jul. 16, 2005
While the pork looked very attractive, we aren't sure that this is such a great appetizer because it would get cold so fast; we used it as part of a regular meal instead. The flavor of the pork was OK, a little too salty. But the dipping sauce was WAY over the top too salty in our opinion. The pork was OK without the sauce anyway, though. Not bad for a change of pace, but not something we're too excited about either.
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3 users found this review helpful

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