Carrie Magill Recipe Reviews (Pg. 4) - Allrecipes.com (1199427)

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Carrie Magill

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Bread Bowls II

Reviewed: Dec. 21, 2003
Very plain, but a great way to spruce up a meal! We thought these went well with African Chicken Stew from this site. My only problem was getting the bowls to be big enough; my dough was still a little frozen, which didn't help, but I couldn't roll 1/4 lb of my dough out to 8 inches to save my life. But even though my bowls were shallow, they were still pretty tasty! Make sure you really coat the bowls and the baking sheet with oil or cooking spray, because the dough sticks on like superglue if you miss a spot!
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16 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 28, 2003
I agree with the last reviewer, you really need to judge the amount of broth as you're mixing up the dressing. Based on other reviews (which varied from using no broth at all, to using the max amount), I started with none and ended up adding about 3/4 cup. My crock pot runs hot, too, so I cooked this on low heat for 4 hours. It was actually done in about 3 hours (maybe earlier), and I should have stirred it occasionally because the edges were a little burned. But the smell was amazing, and the flavor was beautiful! I don't like chunks of celery and onions, so I pureed them, with no problems. This is now my permanent stuffing recipe -- everyone loves it, and with some preparation it only takes 5 minutes to throw together on Thanksgiving morning!
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2 users found this review helpful

Savory Turkey Gravy

Reviewed: Nov. 28, 2003
This is a great basic gravy recipe, that's super easy to make, and pretty foolproof. It is too thin for my taste, and I used an extra 2 tbsp of flour for a half recipe. It did thicken up at the table, though, and the flavor was really nice.
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2 users found this review helpful
Photo by Carrie Magill

Butterhorn Rolls

Reviewed: Nov. 28, 2003
These are amazing! I took a chance and made them for Thanksgiving with no trial run, and I wasn't disappointed! They're so light and have such a great texture, it's hard to believe how easy they were. And this recipe let me worry about other things on Thanksgiving morning, and just pop these in the oven at the last minute. I even had them at 350 instead of 400 degrees, because I was reheating some other dishes, and they still came out great. Thanks for the recipe, I'll be making it every year!
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46 users found this review helpful
Photo by Carrie Magill

Grandma's Chicken Noodle Soup

Reviewed: Nov. 24, 2003
We used turkey meat and chicken broth, but I think this is better with either chicken/chicken broth or turkey/turkey broth instead of mixing them. It was too bland for us at first, but adding some white pepper made a world of difference! Like other reviewers, we added some chopped carrots, left out the vegetable oil and salt, and next time would reduce the poultry seasoning a little bit. The cornstarch didn't seem to thicken the soup much, it's still think like normal chicken soup.
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2 users found this review helpful
Photo by Carrie Magill

Hot Honey Chicken

Reviewed: Nov. 24, 2003
I think the reviewer from 9/26/2003 was right, the results of this recipe will vary a lot based on the style of sauce you use. We used Frank's Red Hot sauce, and followed the recipe exactly except we broiled boneless breasts instead of grilling whole pieces. I can't stand vinegary food, and with Frank's it wasn't too vinegary at all. Unfortunately, it also wasn't very spicy at all, it would be a good idea to marinate for a little while. This isn't our favorite recipe ever, but it's sure fast and easy, and can be part of a healthy quick dinner. It went really well with carrot and celery sticks and ranch dressing.
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8 users found this review helpful
Photo by Carrie Magill

Bahama-Mama Pork Chops

Reviewed: Nov. 24, 2003
We didn't like this much at all. It was basically just sweet and sour pork with LOTS of extra pineapple.
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2 users found this review helpful
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Salisbury Steak

Reviewed: Nov. 24, 2003
Based on other reviews, we made several changes that worked out great. We halved the recipe, but for the sauce we used the original amounts. For the onion soup, we substituted 10.75 oz condensed cream of mushroom soup mixed with 1 oz dry onion soup mix. We also added some extra water because it was very thick, and 8 oz of canned mushrooms. We also made the patties half the size called for, to allow everyone to have the serving size they wanted, and to make sure the meat cooked all the way through. The flavor was terrific, and the sauce made a wonderful gravy for mashed potatoes. Great for a cold winter day!
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3 users found this review helpful
Photo by Carrie Magill

Habanero Hellfire Chili

Reviewed: Oct. 25, 2003
I was short by half the Anaheim peppers called for, but otherwise followed the ingredients exactly. I pureed the tomatoes and peppers for a smooth chili, and the texture turned out just perfect. I like very hot food, but this was a little too hot for even me! Husband loved it as is, but he's obviously insane. The proportions and flavor are perfect as-is, my only change will be to lose about half the peppers and see if I can eat more than a few bites next time!
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30 users found this review helpful
Photo by Carrie Magill

Fresh Spinach Salad

Reviewed: Oct. 25, 2003
My only complaint about this recipe is that the directions for cooking the eggs didn't work at all! My eggs were still completely runny inside, until I finished boiling them for longer (we don't usually eat whole eggs, so I admit, I didn't know how long to cook them!). The French-style dressing went well with the other textures and flavors in the salad.
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6 users found this review helpful
Photo by Carrie Magill

Creamed Chipped Beef On Toast

Reviewed: Oct. 25, 2003
I rinsed the dried beef (from a jar) a little bit, but this was still almost too salty to eat. Definitely rinse the beef really, really well! Also, we grew up with creamed chipped beef that had more cream than beef; this recipe is more like lots of beef with a little cream around it! The flavor (except for the salt) is great, though. Next time I'll rinse the beef very well, and cut the amount of beef in half or less, and I think it'll be delicious.
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1 user found this review helpful

Chicken Pot Pie I

Reviewed: Oct. 25, 2003
This turned out really well, a great way to use up leftovers. I cut the recipe in half for two people, and it was the perfect amount. I used leftover canned corn and peas, along with fresh shredded carrots, for the filling, which worked out well. I like another reviewers idea of adding fresh mushrooms, and including some minced onion or black pepper would be a nice touch. Great winter meal, and very easy to make. And very attractive looking if you leave them in until the tops brown!
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2 users found this review helpful
Photo by Carrie Magill

Drop Dead Delicious Tuna Salad

Reviewed: Oct. 12, 2003
My husband adores this, he says it's "just like mom used to make". It doesn't get any easier to prepare than this recipe, either, so this is a real winner for us!
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4 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Oct. 12, 2003
Very easy to make, and a good basic flavor. Would've been better with something special added, like some parmesan around the edges, or herbs mixed in, because it does taste somewhat plain. Also, I poked fork holes in the crust and prebaked it for 5 minutes before adding toppings, hoping it would come out very well done; this helped a little, but I recommend prebaking for 10 minutes or so if you like a less doughy crust (this was on an aluminum pizza pan). Much better than pre-made crusts or store-bought packages of crust mix! Added: Originally reviewed 01/2004 and have been making this since, recently tried with whole wheat flour. Can be a little dry, but makes a nice crisp thin crust.
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3 users found this review helpful
Photo by Carrie Magill

Burrito Pie

Reviewed: Oct. 4, 2003
I'm really not sure why everyone raves about this? My brother-in-law commented that it reminds him of something you'd get at Taco Bell, and that pretty much sums it up for me, too. The flavor is OK, just nothing special. Much better over fresh lettuce and with extra sauce or salsa on top, and I wish I'd have skipped the green chilis and added some Jalapenos instead -- they would have looked nice on the top I bet. This is a nice basic recipe, probably really good for kids or picky eaters, but too bland for my taste.
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Photo by Carrie Magill

Runaway Bay Jamaican Chicken

Reviewed: Sep. 10, 2003
It's too bad somebody messed up their rating for this recipe, because it's got a really terrific flavor. My only changes were to cut the recipe down to 2 servings, but I still used a whole habanero (3x the listed amount), and I left in the seeds and veins. I used half the suggested amount of cilantro, dried instead of fresh, and broiled the chicken for 20 minutes instead of grilling. With the extra, unseeded pepper this was extremely hot, but still irresistable! Next time, and there will be a next time, I'll probably remove about half the pepper seeds, and use a little less cinnamon, and will definitely serve this with applesauce or something else to help cut the heat. If you aren't familiar with habaneros, they're one of the hottest peppers you can get, but they have a unique sweet taste that goes fantastic with chicken (and IMHO they freeze really well), so don't substitute if you can avoid it.
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40 users found this review helpful
Photo by Carrie Magill

Golden Sweet Cornbread

Reviewed: Sep. 4, 2003
I followed the original directions, and I agree with other reviewers - omit some of the baking powder. Nice flavor and texture, though, and extremely easy to make.
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1 user found this review helpful
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Freak'n Good Ribs

Reviewed: Aug. 30, 2003
Great recipe! Easy and foolproof, worked wonderfully with boneless ribs. And wow, they should really make Sweet Baby Ray's Honey BBQ sauce part of this recipe!! Since about five other people specifically recommended it in their reviews, I tried it instead of my usual KC Masterpiece, and this is my new favorite sauce! It's thick, a little smokey, and a little sweet, and it makes these ribs perfect. The Cincinnati-based Montgomery Inn BBQ is thinner and little more tomatoey, so pick your style of sauce, just as long as you put it over this rib recipe :)
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4 users found this review helpful
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Tasty Orange Chops

Reviewed: Aug. 1, 2003
We really enjoyed this, and it was a great way to use up some BBQ sauce whose flavor we didn't care for by itself. We added some extra garlic, and cooked the chops on a Foreman grill for about 20 minutes, and they turned out great. Not very spicy at all, so if that's what you're looking for, maybe throw in some crushed red peppers too.
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10 users found this review helpful
Photo by Carrie Magill

Orange Spice Pork Chops

Reviewed: Aug. 1, 2003
This isn't bad, just not too exciting. We halved the recipe but still used a whole habanero, AND I left most of the seeds and veins in, but it still wasn't overwhelmingly hot (of course I'm a chilihead so what do I know). We also only used 2/3 of the rum called for because we ran out, but it seemed to be more than enough. I used a different cut of pork, which was NOT good, but I think with a chop this would be decent.
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