Carrie Magill Recipe Reviews (Pg. 6) - Allrecipes.com (1199427)

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Carrie Magill

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Corn Fritters Canadian Style

Reviewed: Mar. 10, 2003
These were a 4.5, until we started dipping them in maple syrup, at which point they become a 10! They really are fast, easy, and delicious. I didn't even need any fat to cook them, they slid right out of my nonstick skillet. Also, the last review says not to drain the corn -- I drained mine, and they turned out OK, maybe they're just a little thinner with the liquid included, mine were a pancake-batter consistency. They're pretty bland if eaten plain, definitely use the butter or syrup. Great breakfast treat, or side dish!
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Cow Pies

Reviewed: Mar. 6, 2003
These turned out really well, and couldn't be any easier to make. The chocolate didn't pool on the bottom, which happens to me a lot with this type of candy. They look very professional and pretty. And taste great! The only problem is that they melt awfully fast in your hand. I'm sure a more experienced candy maker would know how to resolve that.
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10 users found this review helpful
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Mar. 2, 2003
This was easy enough to make, although a little bland for our taste. I agree with the reviewer who said that adding garlic might be a good idea, or maybe a little lemon-pepper. The sauce thickened up really nicely -- it would help to use double the sauce, especially if you're serving this with rice or couscous, as we did. All in all, a very attractive, easy, healthy dish with minimal cleanup needed (always a plus)!
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Awesome Roast Beef

Reviewed: Feb. 12, 2003
This turned out perfectly for us, highly recommended for busy people! Per other reviews, we added a 16 oz canned of drained mushrooms, and a 1 oz packet of dry onion soup mix. I mixed the soups, broth and mushrooms the night before, which made for a 2-minute setup the next morning; cooked on low for almost 11 hours, and it was incredibly tender. We carefully trimmed the meat, so the "gravy" wasn't as greasy as I'd thought it might be. I tried to thicken it -- it's still a little to thin to use over potatoes, but tasted great over the meat.
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Banana Cheesecake with Caramel Sauce

Reviewed: Jan. 28, 2003
The cheesecake itself is wonderful -- almost the texture of banana pudding, with a thick, flavorful crust. Maybe it's because the crust wasn't baked ahead of time, or maybe because I only used an 8x12 baking dish, but it came out very thick and with a great texture, unlike some crusts that fall apart when you serve them. But the other reviewers are right, the caramel sauce is a flop, it's like water. Next time I'll just use pre-made caramel topping, if anything. BTW, don't forget to douse the banana slices in lemon juice or vitamin C before garnishing, so they don't turn brown.
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Naan

Reviewed: Jan. 26, 2003
Let me start with: I'd never tasted naan before, and I'd never made bread before, so this comes from a total newbie to this kind of baking! I used fresh, quick-rising yeast, which made it confusing to follow the instructions on the package (don't dissolve in water) and the recipe (DO dissolve in water). So I just mixed all the ingredients at once, with no proofing. I waited about 45 minutes for the dough to rise each time, but it never did quite double in size, and that was sitting on a hot furnace vent! So I don't know if I did all this correctly, but the final result was pretty tasty. I cooked each piece over medium heat for about one minute per side, which seemed to be plenty of time. It's a lot of work, but I'll probably do it again next time we have Indian food. My only real problem was with freezing it, as mentioned in other reviews -- maybe it's me, but my dough balls came out pretty rough after freezing, and the bread was a little too chewy.
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A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Reviewed: Jan. 26, 2003
These are OK, but nothing spectacular. They taste like a combination of a spice cookie, oatmeal cookie, and chocolate chip cookie, which is nice for a change, but not something I want every day. They came out chewy for me (not cakey), and pretty attractive looking. Maybe a nice unique recipe for a get-together or holiday package. They stayed soft for about a week in a plastic container.
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Good Burger

Reviewed: Jan. 26, 2003
This recipe is a good place to start, but I wasn't thrilled with it as written. I like sweet foods, but my burger was so sweet I couldn't even finish the whole thing. Also, they didn't hold together very well while cooking, but that might have been because I pureed the yellow onion. It might also have been because our burgers ended up HUGE -- we used extra lean ground beef, which basically means we had enough mixture for six patties instead of four. They also turned out very sticky and gooey, which was pretty unappealing while they were being put together. The best thing about this meal was the chipotle pepper flavored corn chips I found at our Asian market to serve with them! Reduce the sugar by maybe half, make the burgers pretty small, and add cheese, chips, and anything else that will tone down the sweetness & stickiness, and they just might work.
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Ambrosia Fruit Salad

Reviewed: Jan. 5, 2003
Per other reviews, I used 1/2 the stated amounts of cinnamon, nutmeg, and coconut, and I'm really glad I did. The spices make this different than other similar desserts -- not spectactular, but something new. This is a pretty neat mix of flavors, and a good way to use up bits and pieces of leftover canned fruit!
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60 users found this review helpful
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Spicy Oven Fried Chicken

Reviewed: Dec. 26, 2002
Kind of time-consuming to make, but the end result is really yummy. Based on other reviews, I refrigerated the breaded chicken for 30 minutes before frying in very hot oil, and it worked like a charm, I lost very little of the breading. I used Italian flavored bread crumbs (had on hand), otherwise followed recipe exactly, and served the chicken over plain pasta with a little marinara on the side. It definitely has some heat, but it's pretty low-key. I was worried about the hot sauce making it too vinegary, but that wasn't a problem.
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Spicy Orange Beef

Reviewed: Dec. 26, 2002
I'm so glad I read the other reviews, because with a couple slight changes, this is an awesome dish!! I left out the orange zest, used stated amount of marmalade. I upped the garlic slightly and doubled the amount of red pepper because we like very spicy food. And I added fresh mushrooms and carrots after the meat was done cooking. The orange flavor is subtle, and the sauce is thick, sticky, and delicious over rice. I would like to know if there's a reason you're supposed to cook the beef in batches? I cooked it all at once, then drained the liquid from the wok, then returned the beef and veggies to the wok and finished cooking, and it was fine. BTW, this would be even better with chicken. I think another reviewer said this was like eating at a good Asian restaurant -- I got that same impression! You have to try this recipe!
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Sirloin Steak with Garlic Butter

Reviewed: Dec. 26, 2002
This is OK if you're cooking in a hurry and don't have time to marinate, but I didn't find it all that spectacular. And if you've built up a tolerance to spicy food, it's not strong at all. Maybe if the meat were scored before putting the sauce on, it would be more flavorful? Anway, it's not bad, just nothing to write home about.
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Baked Mushrooms

Reviewed: Dec. 26, 2002
This has a fantastic flavor, one of my favorite mushroom recipes. I don't like chunks of onions, so I used 1 1/2 tsp of onion powder instead, and it turned out great. Also, when scaling the recipe to 2 servings, I only had to cook for about 25-30 minutes.
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Chocolate Covered Orange Balls

Reviewed: Dec. 17, 2002
I was disappointed with these, too. The orange taste is too strong, like cheap candy, and they were VERY hard to coat with the chocolate. They're too big for mini-cupcake liners and too small for regular ones, so I ended up with a bunch of unattractive chocolate lumps crammed into the smaller liners. I'm a big fan of orange and chocolate candy, but I couldn't even eat these.
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Cajun Style Corn Soup

Reviewed: Dec. 1, 2002
I accidentally made some changes, but I like the way it came out so well that I'll probably make it that way again! Our peppers had gone bad, so instead of the peppers we just used a whole 11 oz can of corn (about 1 1/2 cups) and a little extra ground beef. I accidentally used double the cayenne, which my husband (who is insane) thinks was perfect, but was just a little too much for me; should maybe use 1 1/2 times the amount if you like hot food. It came out very thick and stewlike, great for a cold winter night! Also a great way to use up lots of leftover tomato paste, which I always seem to have.
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Hot Bean Dip

Reviewed: Dec. 1, 2002
This has a great flavor, and here's how to get a perfect amount of heat: Use pepper jack instead of monterey jack, and McCormick's (or other) "Hot" taco seasoning mix. I also used some extra pepper jack on top. Yes, it does get gummy and crusty if it's been sitting out a while, but as long as there are people around, it won't last that long! BTW, I made this with fat-free beans, sour cream and cream cheese, and low-fat cheddar cheese, and it still tasted fantastic and creamy.
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Cranberry Sauce I

Reviewed: Dec. 1, 2002
I don't eat cranberries, but everyone in my family thinks this is fantastic. They can't believe how easy it is to make! I hollowed out a large orange to serve it in, and used cinnamon sticks for garnish, which made a great presentation and enhanced the flavor.
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90 users found this review helpful
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Chicken Curry I

Reviewed: Dec. 1, 2002
I'm sorry, but my first thought when tasting this was, "All that time...for this?". The flavor is OK, certainly not bad, but there's almost no heat to it, and it's just not very exciting. Only change to the original was to cut cinnamon in half, which definitely was a good idea. I also had to cook about 30 minutes before the chicken was done through.
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Chocolate Pretzels

Reviewed: Nov. 17, 2002
Let me put it this way: I made a batch, tasted one while still warm, then immediately knew I'd need to make another batch. By the time the second batch was done, the first batch was almost half gone! These are awesome and addictive!! I heated the kisses for 2 minutes on top of waffle pretzels, and they smooshed perfectly. It's also neat that you can easily scale this to however many treats you want to make.
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Sausage Gravy III

Reviewed: Nov. 17, 2002
First time making sausage gravy, and I'm so excited to find this recipe! I used Webber "Bold & Spicy" (?) sausage, and it was definitely spicy. Per other reviews, I tried reducing the milk to 1 1/2 cups, which was really good. But the gravy does thicken the longer it cooks & then sits, so 2 cups would be OK too. All in all, a fantastic taste and very easy to make.
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