Carrie Magill Recipe Reviews (Pg. 5) - Allrecipes.com (1199427)

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Carrie Magill

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Best Marinara Sauce Yet

Reviewed: Jul. 19, 2003
We were disappointed that this turned out very bland. We followed the directions exactly, but were not thrilled with the outcome as other reviewers were. It has a nice consistency, but there's just not much flavor.
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Brownie Pie

Reviewed: Jul. 13, 2003
Pretty yummy, and a nice way to turn something plain like brownies or pudding, into something more interesting. I used non-instant pudding since that's what I had, and let it cool in the fridge for about 15 minutes before spreading, then let the pudding finish cooling before topping with whipped cream. We used leftover mini chocolate chips for the final layer. I can see where kids would love this, but it's pretty good for adults, too!
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Emily's Famous Chili

Reviewed: Jul. 8, 2003
Holy ****! They aren't kidding, this really is hot! I can eat just about anything, but next time I'll remove the chipotle seeds to make this a little more enjoyable. The flavor is excellent, though. I did have to substitute a couple of serrano peppers for the Jalapenos because I'd run out at the last minute, and I also pureed the peppers and onions because I don't like chunky chili. It turned out really thick and attractive, definitely worth a try.
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Blueberry Pie

Reviewed: Jul. 8, 2003
My husband says this is the best dessert he's ever had in his life, and I agree! I usually don't even care for blueberries, but fortunately I had some to use up this week so we tried this recipe. We followed the directions exactly, except for adding an extra tbsp of cornstarch. After baking 50 minutes, the pie was just juicy enough, definitely not too runny. We used "Pie Crust" from this site (wonderful), and topped it off with homemade frozen vanilla custard, which we HIGHLY recommend -- the creamy custard melting over the warm pie is the ultimate comfort food, but still light enough for summer! This is a great recipe, we'll be making it over and over.
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Pie Crust I

Reviewed: Jul. 8, 2003
Amazing flavor; we used this for Blueberry Pie from this site, and the crust was just right even without any added sugar. I had some trouble rolling it without the dough sticking to the pin and the countertop, probably due to my inexperience, but even pieced together it looked beautiful and tasted light and flaky. Per another review, I used a light egg wash and a little sugar on top before baking, which added to the appearance. Baked for 50 minutes, covered with foil the last 15 minutes, and the results were perfect!
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Cocoa-Banana Freeze

Reviewed: Jun. 27, 2003
We like bananas and chocolate, and we like homemade frozen yogurt, but this was not a very tasty combination to us. The tang of the yogurt just didn't work with the other flavors.
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Carne Guisada II

Reviewed: Jun. 18, 2003
We used a crock pot, and Jalapenos instead of serranos just because we've already had serranos twice this week, but other than that we followed the recipe exactly. But we found this pretty boring, and not very flavorful; the chili powder was pretty much the only thing we could taste. It's very attractive on the plate, especially with a small salad and fresh fruit, but there's just not much to it.
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Nime Chow (Raw Spring Rolls)

Reviewed: Jun. 17, 2003
My husband could live on nothing but these spring rolls! But he says the best part is the dipping sauce from the previous reviewer -- it's better than our favorite restaurant's recipe! Instead of shrimp, we use finely sliced chicken sauteed in basil and chili paste. This also helps keep the basil flavor in the rolls if you can't find fresh basil.
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Mango Cream

Reviewed: Jun. 17, 2003
We didn't enjoy this at all. It was something of a pain to make, just because I had trouble getting the mango to really blend well, but the main problem is the taste. It tastes like a blob of honey with a little mango flavoring on the side. I'm a sugar addict, and this is way over-the-top too sweet even for me.
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Chicken Meatball Soup

Reviewed: Jun. 17, 2003
We really enjoyed this, and the smell while it was cooking was unbelievable! This is a great summer soup, because it feels light while still filling you up. We followed the recipe exactly, which by the way, doesn't mention noodles in the ingredients list, so make sure you have some cooking while the soup's simmering. It also doesn't mention to remove the bay leaves before serving, which being in a hurry, I also forgot to do :P If you have any leftovers, they reheat VERY well, my husband says even better than the first time around.
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Amy's Garlic Egg Chicken

Reviewed: Jun. 17, 2003
We were a little disappointed, just because of all the buildup this recipe got. It tastes OK, and is pretty easy to make, but it didn't seem like anything special to us, just another breaded chicken recipe. It's worth trying, but not a five-star recipe to us.
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Angel Biscuit Rolls

Reviewed: Jun. 15, 2003
I was very impressed with these, especially considering how easy they are to make! Thanks to other reviewers, I used butter flavored shortening, and placed the biscuits side-by-side on the baking sheet. I also used the milk/lemon juice shortcut for buttermilk. They came out with a definite airy feeling, although very, very buttery. They were perfect with Sausage Gravy III from this site, but may have been a little too buttery to eat by themselves. That would probably be resolved if you used regular shortening like the recipe says to :) The best part of these is how fast and easy they are to make -- who wants to work for hours on breakfast?
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Glazed Ham

Reviewed: Jun. 11, 2003
I was disappointed in this; I tasted the ham before glazing, and liked the flavor without the glaze better than with it. I used a cooking bag instead of a covered roasting pan, but otherwise followed the recipe exactly. The liquid smoke and/or Worcestershire were just too strong; maybe cut them in half so some of the honey flavor can come through.
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Thit Bo Xao Dau

Reviewed: May 19, 2003
Easy and fast to prepare, good tasting, balanced meal. Not spicy at all, just a nice light-but-filling meal. I liked the idea to use this over ramen noodles, we'll try that next time! And there will be a next time, because this is the first Vietnamese dish I've ever really enjoyed. We did use a little extra garlic, and I just cut up a steak instead of using sirloin tips, and a little less oil, but no major changes.
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A Jerky Chicken

Reviewed: May 13, 2003
Wow, this is great! I'd never used habaneros before, so I left out about 3/4 of the seeds and membranes. The result was a definite heat, but not TOO much -- next time we'll see if we can handle the whole pepper! They have a great, unique flavor, try not to substitute other varieties. Our only other change was using 1 tsp dried thyme instead of fresh, and grilling outside instead of broiling. The result was fantastic! The combination of hot & sweet was just right. We only marinated for about 5 hours, might be even a better, deeper flavor if it was marinated overnight. Highly recommended!
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Daria's Slow Cooker Beef Stroganoff

Reviewed: May 9, 2003
This was very good for a busy evening; I wouldn't call it spectacular, but tasty and easy. Followed the recipe exactly, except for only using 8 oz of fat-free sour cream. Along with the fat-free soup and well-trimmed meat, this wasn't nearly as sinful as it tasted! I'd suggest adding the parsley after serving, just because it might look more attractive. Great over egg noodles, and reheated well over steamed rice, too.
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Barbequed Thai Style Chicken

Reviewed: May 5, 2003
Wasn't sure what part of the cilantro to use, so I just used mostly leaves, and probably not quite enough. I was a little concerned about an overwhelming cilantro flavor, but that was NOT a problem. We couldn't find "red hot chile peppers", so I used one "hot cherry pepper" (small, red, shaped like a habanero). They aren't too hot, but have a great flavor. Used 3 b/s chicken breasts, and grilled over high heat for a total of about 20 minutes; we kind of burned it, but wow, it was still really, really good! Just a tiny amount of heat. My husband suggested roasting the peppers next time, which would really increase the intensity of the peppers. Also, we used powdered coconut milk, which is REALLY convenient, and tasted just a good as freshly made or canned.
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Honey Glazed Ham

Reviewed: May 5, 2003
Per some other reviews, I replaced the corn syrup with brown sugar, otherwise I followed the recipe exactly. And this recipe was fantastic -- it turned in inexpensive ham into a beautiful centerpiece for our holiday dinner! I was amazed at how attractive even a plain old ham could look when scored and pierced with the cloves. And the glaze is thin, but it's still yummy, shiny, and gorgeous! Thanks for a great recipe idea!
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Swedish Cured Pork Loin

Reviewed: Apr. 2, 2003
I had no idea that pork could taste like this! We grilled a 4 lb roast and followed the exact recipe, curing the roast for about 23 hours. It cooked on the grill for about 1 hour 15 minutes, and was incredibly juicy and flavorful. You can just taste each of the spices, and they work perfectly together. We grilled corn-on-the-cob to go with it, and it was wonderful, although I want to try the other reviewer's apples, too! Well worth the wait for something so easy that tastes so great!
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Awesome Steak Marinade

Reviewed: Mar. 23, 2003
We halved this recipe, and still had enough to marinate a ~1 lb steak, plus reserved some for basting. We marinated for about 2 hours, then grilled out, and the result was perfect -- very flavorful, but not overwhelming. We used Kroger Bold & Spicy steak sauce, which added a little kick. Great recipe, we'll definitely use it again!
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