Carrie Magill Recipe Reviews (Pg. 3) - Allrecipes.com (1199427)

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Carrie Magill

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White Pizza

Reviewed: Jul. 9, 2005
This tasted better than I thought it would; I'm not a big fan of Alfredo sauce, but the quantity in this recipe doesn't overwhelm the other flavors, so it's not bad at all. I made individual pizzas used garlic & herb flavored tortillas (oven baked for a few minutes to crisp them up), then topped them with Webber spicy sausage, store-brand lite Alfredo sauce, and finely shredded mozzarella. The flavored tortillas were a little too much - plain would have been better. But each mini-pizza, along with a simple side salad, made an unusual and very satisfying meal. This recipe is definitely worth trying, especially since it's so versatile that you can make it to suit your taste.
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Strawberry Soup I

Reviewed: Jul. 6, 2005
The flavor for us is 4 stars, but when you consider how easy and healthy this is, it gets bumped up to a 5! We used frozen strawberries - we just thawed them in the microwave (about a minute) enough to get them into the blender in several huge chunks, then let the blender do all the work. It came out a nice thick consistency, and tasted just like melty sorbet ... mmmm! We did accidentally use pre-sweetened strawberries, so ours was almost a little too sweet (still very edible though). This is a GREAT way to use up extra yogurt, or just to have an unusual side or first course with any dinner!
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Fruity Tart

Reviewed: Jul. 3, 2005
We thought this would be OK ... but it's amazing! We used the same fruits as in the recipe (except no raspberries), with a graham cracker crust and pre-made pudding cups, and apricot jam for the glaze. Buying pre-made crust and pudding saved lots of time, and cutting the fruit really didn't take long at all. This is the PERFECT summertime or cookout dessert - so light tasting, and sweet enough without being overpowering. TRY THIS RECIPE! Updated to add: Be sure to only make what you'll eat right away, though, because it does NOT last in the fridge; the glaze puddles on top of the pudding, which is not very attractive.
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Grilled Salmon I

Reviewed: Jul. 2, 2005
I'm not crazy about salmon, but even I was able to eat most of this because of the delicious marinade. We accidentally marinated it for almost three days (!) due to unexpected changes in plans, so the flavor was very strong, but still yummy. A simple, mild rice pilaf went well with this, although I think green veggies might have been nice too. Salmon doesn't get any simpler or tastier than this - try it!
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South African Malvapoeding (Marshmallow Pudding)

Reviewed: Jun. 12, 2005
Not reviewing this recipe, but answering LORRAINE32's question ... superfine sugar is NOT confectioner's sugar. It is like granulated sugar but with much smaller pieces ... I make my own by putting granulated sugar in a food processor until it's finer, and it works great. Also, cake flour comes in a box in the grocery store near the other flours; not sure exactly how it's different from all-purpose flour, but it is - and it IS different from a cake mix.
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25 users found this review helpful
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Fantastic Lemon Butter Fillet

Reviewed: Jan. 7, 2005
We didn't care for this recipe much, the only thing we could taste was the lemon. After all that preparation, I would've expected a more interesting flavor.
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Pecan Rice

Reviewed: Jan. 7, 2005
We found this to be extremely bland; I can't understand all the great reviews? At least I followed the advice of a previous reviewer, and used 2 1/2 cups of water per 1 cup of rice, which came out to the correct consistency. But the flavor was just completely lacking.
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German Chocolate Cake III

Reviewed: Jan. 7, 2005
I was very disappointed in this recipe, especially since I took a chance and made it the night before a relative's birthday. I spent all evening and a lot of money, all for a cake that's too ugly and odd tasting to serve :( The cake itself tastes OK, although not worth the time it requires to prepare. But the filling is too runny, and has an underdone milky/eggy taste, even though I cooked it for a long time. And back to the cake ... each cake section cooked differently! One part had a single side that expanded to be twice as thick as the other side; another cake section had one spot that would finish baking until 15 minutes after the other two sections were done. I assume this is because of folding in the egg whites, maybe they weren't blended well enough? Either way, the cakes were too fragile to shave, so I ended up with a very unattractive, lopsided, runny cake that we probably won't even eat.
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Vegetable Dip

Reviewed: Dec. 25, 2004
The relatives thought this was pretty tasty, and not at all spicy. We followed the recipe exactly, right down to the tarragon vinegar. The color is really nice, the only problem is that everyone assumed it was made with mustard!
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6 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Oct. 17, 2004
I had a hard time replacing the catsup with BBQ sauce, because I wasn't sure which other ingredients to keep and which to omit. I guessed wrong (I kept the worcestershire and it was overpowering). But I think the cooking method is extremely promising, and the texture turned out fantastic even though the flavor was off because of my changes. BBQ pulled pork is truly my all-time favorite meal, and I think by either following the recipe exactly, or by just using pork and your favorite BBQ sauce, this will be a great recipe.
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Peanut Butter Noodles

Reviewed: Jun. 20, 2004
With a few additions, this made a great main dish. We followed the recipe exactly, except for substituting 1 tsp ground ginger for the fresh. Then we sauteed some chicken breast pieces, and some fresh broccoli, carrots and celery to add in. The amount of heat was just perfect (I think chili paste always goes well with peanut butter), and this is a great way to use up leftover meat and vegetables at the end of the week!
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Polish Meat and Potatoes

Reviewed: Jun. 10, 2004
I don't like peppers so I left this alone, but my it's one of my husband's new favorites! We used some red and some green peppers to make it more colorful, yellow onion, and red potatoes. We also tried to make it more healthy by using olive oil instead of vegetable oil, and reduced-fat brats instead of kielbasa (sliced thin so it still looks like you have lots of meat). We also left it uncovered and only cooked for about 15 minutes total to maintain some crispness to the veggies. Even with all our minor changes, the basic recipe is still the same, and it's a winner!
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Carrots in Dill Butter

Reviewed: Jun. 10, 2004
I'm not a carrot eater, but my husband thought these were fantastic. We used baby carrots, and only cooked them for about 10-15 minutes to maintain some crispness. They made a colorful and healthy sidedish that took almost no time to prepare - that's my kind of recipe!
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Prize Winning Baby Back Ribs

Reviewed: Jun. 9, 2004
I think the cooking method is really the key to this recipe. I tried it using boneless country-style pork ribs, and following another reviewer's suggestion I baked them on a rack at 325 degrees F for about 1 12 hours for 1 12 lbs of ribs. They were pretty good, and I did like the seasoning, but the spices never seared together like they would've on the grill. Still, while I think the grill method would have turned out even better than the oven, either way this is a great last-minute (no marinating) rib recipe, and a good BBQ sauce like Sweet Baby Ray's can make up for the lack of a grill!
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Easy Turkey Curry

Reviewed: May 19, 2004
We really enjoyed this recipe, it didn't feel like we were using up leftover turkey! It's a lot like hearty pot pie filling with a little zing from the curry. We think it'll taste better over wheat pasta next time, although the rice is OK too. We used skim milk, fat free sour cream, and fat free soup with no problems. We also substituted cream of chicken since we were out of cream of mushroom, also with no problems. As a shortcut I used dried minced onion with a little water, which gave us the onion flavor without the big chunks, and it worked out well. Definitely a fun recipe to try!
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Grilled Salmon with Habanero-Lime Butter

Reviewed: Mar. 13, 2004
We left the habanero seeds in the marinade, and we still didn't find the salmon too spicy at all. The butter was interesting, but not something I'd want too often, unless you reduced the amount of lime juice (it's VERY limey). The dish came out very attractive, although I'd never cooked salmon so I was sure if the skin should be removed? Maybe someone can address that in a later review! All in all this was something nice for a change, but we didn't find it as appealing as most other reviewers.
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Texas Enchilada Sauce

Reviewed: Feb. 12, 2004
We halved this recipe, pureed the crushed tomatoes, and left out the chunky onions and bell peppers. We ended up with an amazing thick-but-smooth, perfectly spiced red sauce! Just spicy enough to be interesting, but not too hot to eat. I used this with a copycat recipe for Taco Bell enchiladas, and the results were 100 times better than any fast food place or restaurant! The sauce really made the meal, and a half recipe made enough for 5 large enchiladas (and we used a lot of sauce). Truly this is a must have for any Mexican or Tex-Mex meals we make in the future!
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Slow Cooker Pork

Reviewed: Feb. 6, 2004
Incredibly simple idea that made a great dinner. I used "hot" taco seasoning so I left out the chili powder and red pepper; but the pork didn't really soak up much of the taco seasoning. Next time I'll try shredding the pork right in the pot, letting it soak up some of the flavored water, then draining and serving. Our 1 1/2 lb pork shoulder was done in a little over 6 hours, and made enough for three large "chimichangas". We put the pork in multigrain tortillas, wrapped them up and baked them for about 15 minutes to get them a little crunchy, then served over a bed of lettuce with chopped red bell pepper, chopped scallions, salsa, black olives, and a little cheese -- a great dinner!
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Chicken Cordon Bleu I

Reviewed: Feb. 3, 2004
As other reviewers have said, this is very simple and somewhat plain tasting. It's nice for a change of pace, and works with a stronger flavored side dish. It's extremely easy to put together - I didn't even need to use toothpicks, I just set the chicken seam-side down in the dish. It was cooked through in 35 minutes, and I didn't find it too dry at all, especially not with all that cheese. And it turned out very attractive looking, not sloppy like some similar recipes I've tried.
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Navy Bean Soup I

Reviewed: Jan. 18, 2004
I made a few small changes -- 1 tbsp Worcestershire instead of 2, no tomatoes, dried onion instead of fresh, and only added 1 cup water after two hours to get a thicker soup. We were really happy with the consistency, and the beans were done in 3 1/2 hours so the wait wasn't too bad. It did get a little bland for me after a few bites, so I'd like to try using a ham bone next time, or maybe ham bouillon instead of chicken. Also, adding less water meant we ended up with 2 large dinner servings and 3 smaller lunch-sized leftover servings, instead of 9 servings.
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