Cmarol Recipe Reviews (Pg. 1) - Allrecipes.com (13311676)

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Pumpkin Cake III

Reviewed: Nov. 29, 2014
Delicious! I did take other suggestions to replace some of the oil with applesauce. I also used Pumpkin Pie Spice and extra cinnamon. And finally, made a half recipe and baked it in a 9" square pan since we didn't need another huge desert for Thanksgiving. Topped with a mild cream cheese / buttercream frosting. Yum! Would definitely make again.
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Indian Chicken Curry II

Reviewed: Sep. 10, 2014
Followed this recipe exactly and found it to be incredibly bitter. I won't try this again. I should have known when all of the 4-5 star reviews were written by people who didn't follow the recipe!
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Alfredo Sauce

Reviewed: Jan. 14, 2014
This was terrific! I think the egg yolk is the magic ingredient. Usually my attempts at alfredo are somewhat grainy or clumpy - this was velvety smooth. I did add a little fresh chopped garlic to the melting butter and a dash of white pepper to the finished product. I served half as is and added some pesto to the other half - super!
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Savory Crab Stuffed Mushrooms

Reviewed: Jan. 1, 2014
After seeing the great reviews, I was eager to make these. I now realize that many of the "5 star" reviews are written by cooks who altered the recipe - not terribly accurate! I followed the directions but felt that they were definitely bland - I would add more seasoning next time. Also, the mushrooms were not done and the whole thing was kind of watery. Next time, I think I will sauté the mushroom caps briefly in perhaps garlic butter before stuffing them to allow for some of the water in the caps to evaporate.
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Chicken Fettuccini Alfredo

Reviewed: Jun. 12, 2013
This was a hit tonight. I almost didn't make it after reading a post about "grainy, lumpy sauce". Granted, there is a trick to making dairy products behave under heat, but I had no trouble. Let the roux cook the full two minutes (to reduce the grainy texture that comes with a flour-based sauces) and then let it cool a bit. Whisk in the milk and SLOWLY heat. Then remove from the heat and whisk in the cheeses and sour cream. It will not be as satiny smooth as some Alfredo sauces because of the flour, but I didn't find that to be a problem. I also suggest chopping the tomatoes ahead of time and letting them drain really well before folding into the final dish. This dish looks complicated at first, but it comes together really quickly if you do the prep work ahead of time. I did the chicken first while the pasta water was heating. The timing of the sauce was perfect with cooking the pasta. Only change I made was to leave out the mushrooms. I also added the garlic a bit later in the cooking process to avoid overcooking it. I made a half recipe for our family of 4 and it was more than plenty. Served with french bread and steamed broccoli. I'll make this again for sure!
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Too Much Chocolate Cake

Reviewed: Sep. 9, 2012
I have used this recipe for years - it is a very good cake as is, but I have found that reducing the oil to 3/4 cup is much better, especially if making cupcakes. It is just too heavy and "wet" when using the full cup. I also use this recipe as a base for other flavors - I leave out the chocolate chips and use any combination of cake mix and pudding for a variety of flavors. It is definitely my "go-to" recipe for cupcakes.
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Overnight Blueberry French Toast

Reviewed: Jun. 18, 2012
I know this gets great reviews and looks divine, but we just did not enjoy this. The cream cheese was overpowering and the sauce was WAY too sweet. I may try this again with some modifications. I usually make overnight french toast with apples, but thought I would try something more seasonal. IMO, I think this needs some tweaking - my family would not eat more than a few bites. Sorry!
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Baked Slow Cooker Chicken

Reviewed: Sep. 13, 2011
This was good enough, but I would only do this again if I didn't have time to roast a chicken in the oven the old fashioned way - SO much better (or if it was too hot to use the oven).
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Chicken Caprese

Reviewed: Jun. 7, 2011
I was looking for something like this, and ended up tweaking it according to other caprese style dishes I love. I marinated boneless chicken breasts in italian dressing overnight, flattened them, then filled with the mozz balls & tomatoes. I also added a handful of chopped basil to each roll. Then I grilled them indoors - fabulous. I served the chicken on top of pasta that had been tossed with sauteed garlic, more cherry tomatoes, and a little cream. Topped the whole platter with shredded parm. My only other suggestion is to use LARGE chicken breasts and pound them really thin so that you can incorporate all the goodies! Really a great base recipe that you can adjust to your liking. A bit labor intensive, but the dish got huge raves.
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Amish Breakfast Casserole

Reviewed: Jan. 1, 2011
I followed this exactly and found it to be bland. I also think the hash browns made it mealy. Just not worth making again in my opinion. Seems like many of the positive reviewers are substituting ingredients or adding their own seasonings, which is terrific, but then that rating doesn't really reflect upon the recipe as written.
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Turkey Brine

Reviewed: Nov. 25, 2010
Wow - this will be my new favorite Thanksgiving recipe. I changed it a little bit - didn't have enough vegetable stock, so I substituted half apple cider. I also used a 6 lb whole turkey breast and roasted in an oven bag for about 1 1/2 hrs. PERFECT - incredibly tender and flavorful!
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Thanksgiving Leftover Casserole

Reviewed: Nov. 29, 2009
We thought this was a pretty good way to use up the leftovers....however, I did not make the sauce. I simply used the leftover gravy, as it was almost identical to the sauce. I wouldn't make it on a regular basis, but for Thanksgiving or Christmas leftovers, it was a hit!
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Beef Taco Skillet

Reviewed: Apr. 30, 2009
Wow - this was great! I, too, added mexican seasonings, corn and black beans - otherwise made as directed. My kids inhaled it! The tortillas ended up tasting like dumplings, which we like, so no problem there. We also topped with a few crushed chips and sour cream. Might try making this with chicken next time - overall a terrific, super fast dinner - will make this often!
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Glazed Lemon Supreme Pound Cake

Reviewed: Feb. 2, 2009
Overall, a very good cake. Several comments or suggestions: I did add 1/2 cup sour cream as other reviewers had sugggested - very moist with this addition. I did not have apricot nectar, but cooked dried apricots with apple juice until soft, then pureed - worked great. My only problem - I used a Bundt pan. If this is your pan of choice, you will need to lower the oven temp a little and check it often - will be done much earlier. I burned my cake after only 40 minutes. Also, your cake will look nothing like the picture, as the glaze is just a glaze - NOT icing - so don't plan on that lovely look! However, it does taste super lemony - got good reviews at my superbowl party. I think I may make it again with a topping closer to icing.
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Michael's Foccacia Bread

Reviewed: Dec. 2, 2008
Fantastic and reasonably quick, for yeast bread! Nice with pasta and a salad. I halved the recipe and formed into a 10" circle - made 8 big servings. I omit the chopped onion, but add a little onion and garlic powder to dough. I also cut back on the kosher salt topping - using only 1 tsp - it was plenty. This will be a favorite for us. Thanks! UPDATE: I love this recipe and have been making it for years. Now, I make 1/3rd of a recipe and it's perfect for 4. Today, I discovered a new use for leftovers. Cut the slices of focaccia horizontally and use as a pizza base! I made Margherita pizzas with ricotta, fresh tomatoes, basil and whole mozzarella - topped with a little olive oil, a little more grated mozzarella to hold it all together and freshly ground pepper. Toasted in the oven for about 10 minutes - AMAZING! I may make extra focaccia from now on just to have the leftovers. So good...
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