Carrie Magill Recipe Reviews (Pg. 1) - (1199427)

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Carrie Magill




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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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262 users found this review helpful

Lemon-Orange Orange Roughy

Reviewed: Sep. 19, 2002
I used 2 tbsp orange juice and 1 tbsp lemon juice (not fresh squeezed), and the flavor was still fantastic. Very light and delicious! We enjoy having this with French Green Beans from this site.
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141 users found this review helpful

Cocktail Meatballs I

Reviewed: Jan. 18, 2002
I would never have tried such a strange combo if not for all the positive ratings, but I'm sure glad I did! We made these for our Christmas party, and everyone loved them - even me, and I'm not a beef person at all! I used 2 lbs of frozen plain meatballs, and found that the recipe uses exactly 1 small jar (I think 10 oz) of jelly, and 1 jar (12 oz) of chili sauce. How could it get any easier? And definitely let them sit in the crock pot for a while - the longer they sit, the more the sauce soaks in and adds to the flavor and texture. And don't forget that veggie meatballs work great with this too, for a much healthier treat. Thanks for this fantastic recipe!!
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96 users found this review helpful
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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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95 users found this review helpful
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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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91 users found this review helpful

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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60 users found this review helpful
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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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Chipotle Chicken

Reviewed: Nov. 13, 2002
Wow, what a great recipe! I used the full amount of peppers (including seeds), and it was about as hot as we can comfortably eat, will use slightly less next time. Best advice in other reviews was to use corn instead of spinach -- the corn and sour cream sauce really makes this whole dish come alive, and I normally won't even touch sour cream. We served this with refried beans & shredded cheese, which were perfect to cool down your mouth between bites! Definitely try this recipe; even if you want to cut way down on the peppers, the flavor will be great.
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56 users found this review helpful

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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53 users found this review helpful
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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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47 users found this review helpful
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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
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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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43 users found this review helpful
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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

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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39 users found this review helpful
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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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37 users found this review helpful
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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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36 users found this review helpful
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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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31 users found this review helpful
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Asian-Style Pork Chop Bake

Reviewed: Sep. 9, 2002
This is fantastic! We used what we had on hand, which was boneless pork ribs, garlic flavored teriyaki sauce (omitted the garlic), and 1 tsp ground ginger instead of fresh. Based on other reviews, we broiled them, then thickened the sauce into a gravy with a cornstarch/water mixture, then served it all over egg noodles. Very garlicy and spicy, just the way we like it! We'll be having this over and over.
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30 users found this review helpful
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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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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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