Carabiniero8 Recipe Reviews (Pg. 1) - Allrecipes.com (13566080)

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Laura's Quick Slow Cooker Turkey Chili

Reviewed: Feb. 23, 2014
Great recipe. I prefer things a bit milder, so I halved all of the strong spices, and it still had enough of a kick for me. Other changes - used vegetarian "beef" instead of turkey, which worked out really nicely, especially if you are not into meat; added corn and 1 can of fire roasted tomatoes in lieu of black beans and second can of Campbell's tomato soup, respectively, as per advice of a previous reviewer. Also added cinnamon and pumpkin spice for a slightly sweet flavor, and as someone else suggested, used a towel to line the lid so the liquid doesn't drip into the chili and make it too liquidy. 4 hours on "high" was still not enough to get a lot of the liquid out, so I gave it closer to 5, and it was still somewhat soupy, but I actually liked it that way, so that was okay. Next time, I'll add 1 can of pumpkin puree as suggested by another recipe, to give it even more of a sweeter flavor - I really like when you can feel both the spicy and the sweet flavors equally strongly and sense the texture and taste of the chunky pieces of "meat," beans and corn in your mouth.
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Frozen Vegetable Stir-Fry

Reviewed: Oct. 7, 2013
Quick. Simple and delicious. That's all there is to it! I would make a bit more sauce next time because I like my stir fry coated thickly, but this was just the right amount to taste the flavor without seeing a lot of sauce on the stir fry. I recommend low sodium soy sauce and perhaps a bit less garlic powder, but otherwise this recipe is perfect!
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Carrot Pineapple Cake I

Reviewed: Mar. 25, 2013
Well, my version didn't look anything like the picture above, but it turned out delicious! I followed directions exactly as written, except as others suggested, I subbed 1/2 cup apple sauce for 1 cup veggie oil. I also premixed all wet ingredients and then added them to the dry using a mixer instead of mixing with a wooden spoon - made things move along much faster. I've made this recipe twice, and each time it turned out perfectly, so I would say stick to the directions and you can't go wrong. PS Unlike others, I did not find that the amount of frosting recommended above was too little. In fact, I had extra frosting left over and might consider adding less powdered sugar next time (1-1.5 cups i/o 2) to make the frosting a bit less sweet, as the cake is already sweet enough.
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Garlicky Quinoa and Garbanzo Bean Salad

Reviewed: Feb. 25, 2013
Very easy to make, great tasting and healthy - what more could you ask for?! I subbed 2 tsp of Dijon mustard for the coarse grain and used 2 i/o 3 tbsp of olive oil. Also, after reading other reviewers' comments that this dish came out too bland, I used half a veggie cube to cook the quinoa. With these changes the flavor is subtle, but very noticeable, especially the fresh garlic, lemon juice and Dijon. I also like to mix red and white quinoa for a more striking presentation/enhanced flavor. One note on the serving size, in my experience this makes 2-3 portions (or 4 very small portions), so if this is your main side or your main course, you might want to double the recipe.
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Salmon Hash With Potatoes & Dill

Reviewed: Feb. 16, 2013
This is a really great recipe, though I found the directions unnecessarily confusing. I basically just saute onions, and fry potatoes until softened and slightly crisp/golden brown. In parallel, I fry two pieces of salmon (I don't use filets). As everything is frying, I prep the sauce. I double the sauce recipe, as I find that the original amount does not completely coat all of the ingredients. I've also recently substituted dried rosemary for fresh dill in the sauce as I was out of the latter. I found this to be even tastier (and less messy) than using dill which I did the first time I made it. Once the salmon is slightly fried, to the point of being softened, I allow it to cool for a few minutes and then mince the fish meat with a knife/my fingers, removing any bones. I then combine potatoes, onions, and salmon in a big frying pan (by this point each is fully cooked), and allow it to fry for 5 mins mixing frequently. Two minutes before I am about to turn off the heat, I pour on the sauce and mix thoroughly. Results are extremely delicious!
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Renaissance Stuffed Mushrooms

Reviewed: Dec. 12, 2012
Great recipe. I made these according to the original recipe and then tried them 95% vegan with Dayia cheddar cheese and Tofutti "Better Than Cream Cheese" cream cheese (still used the parm), to cut down on the saturated fat and calories. I wasn't sure what that was going to do to the taste, but the mostly vegan version turned out even better in my opinion, and my family agreed. A couple comments and tips - use a food processer to chop the stems, otherwise it takes forever! Make sure you pick mushrooms with very large heads or you will have a lot of stuffing left over (or use the extra with a baked potato). Baked mushrooms were quite runny as others said. Also, I didn't add the hot sauce, and they still turned out great. If these are for a party, serve with fancy toothpicks, makes for an impressive presentation.
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Guacamole

Reviewed: Sep. 23, 2012
This is an excellent recipe and it was my first time making guacamole from scratch. Only things I have to add to other reviews are: 1) be careful about not adding too many onions, I think 1/2 c is just about the upper limit of my preference, I'd rather make it thicker by adding an extra tomato, or if you really like onions, consider adding onion powder instead, unless you really enjoy raw, diced onions in your recipes. Next time, I would probably add a bit more garlic too. 2) 1 tsp of salt would have been way too much for me, I stopped at 3/4 tsp. and even less would have been desirable. I used 1 extra avocado than the recipe calls for (though mine were smaller in size), and that worked out well. 4) Finally, I substituted fresh parsley for cilantro, I think that either parsley or cilantro are key to adding a nice flavor to this recipe.
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Parmesan Crusted Salmon

Reviewed: Aug. 9, 2012
All I can say is WOW!! If you want a 5 star restaurant main course, you've just found it! The flavors of the seasoning blend so perfectly it's hard to imagine anything better! And the salmon doesn't taste at all "salmony" or "fishy," just has a perfectly tender, mild texture, which when you mix it with the seasoning comes out delicious. This will become my favorite salmon recipe, definitely going on top of the recipe box!
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Rhubarb Pie

Reviewed: Aug. 6, 2012
Delicious and easy! Will definitely be making this recipe in the future. We've had rhubarb growing in our garden for a while now and I finally got around to doing something with it. I am really glad I did, because this was a very easy recipe to make, and it tastes, oh so good! This considering the fact that I did not even use new rhubarb shoots, but older stems. The filling still turned out really well. The pie took 55 minutes to bake instead of 45 as it says in the recipe, and the pastry (I used Krusteaz) on top still did not look brown (gotta remember to whisk with egg next time!), just pale yellow, but I made sure that the pie was cooked through by sticking a knife into the filling part. Also, the pie is very leaky once you cut it, it may be because it needs to go into the fridge after it cools, or perhaps I should add a bit more flour to the filling next time. I did not find the pie to be too tart unlike some other users. I think 1.5 c sugar is plenty for 3 c rhubarb. The most enjoyable part of making this (other than tasting it) was weaving the top crust. All in all, just stick with this straight forward recipe and you can't go wrong!
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Spanish Flan

Reviewed: Jul. 26, 2012
I made this for a going away party for a girl at work. She said it was her favorite dessert and it looked tasty and fun to make. Don't let the short list of ingredients fool you! The ingredients are very easy to put together, but there are several tricky spots that warrant special attention: 1) Have the pan with melting sugar set to medium low, not just low, otherwise it will take forever. 2) Do not overcook the caramel! Once it starts to brown, make sure you take it off the burner BEFORE it gets to be too dark, it should be a golden amber, NOT dark brown color. I overcooked it somewhat, and it tasted a little bitter in the end, but that could have been easily avoided. 3) Do not stir the sugar mixture, it will crystalize! Just swirl in pot every 3-4 mins. 4) I agree with many other posters - adding more than 3 eggs is a good idea. It will make the custard more jiggly, and not as hard. I added 4 rather than 3 as the recipe calls for, but could easily see myself adding 5 or 6, just didn't want to risk it since it was my first time making flan. 5) Tip from my friend - if you don't like the taste of eggs, squirt some lime juice into the mixture, this will neutralize the egg flavor. 6) Preheat the baking pan in the oven before pouring the caramel mixture. I preheated mine in a larger pan filled with water. 7) Don't confuse dry milk and evaporated milk when shopping! All in all, this turned out pretty well and I got plenty of compliments, just wish I didn't overcook the caramel!
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Sweet and Spicy Swiss Chard

Reviewed: Jul. 15, 2012
This recipe is delicious! Even my husband who normally hates green leafy vegetables (or in fact practically any vegetables!), really liked it and asked for it to be made again the same way. The only reason I am giving it 4 and not 5 stars is because the directions are inaccurate. This recipe took me almost an hour to prepare, and not 20 minutes as is stated in the directions! This considering that I only made half the suggested serving size! The chard stems alone took about 20-25 mins to soften on medium heat, and the leaves took A LOT longer to wilt on "low" than 2 minutes (I would say about 15 mins at least?) I started cooking ahead of time, thinking that I'll have this ready even before the main course (freshly caught rainbow trout and mashed potatoes), but as it turned out, we were about half way done with our meal, before I could serve the chard. Nonetheless, the flavors work really well together, and I really like the idea of saving and using the stems, when so many recipes call for discarding them. They are similar in texture to celery, but have a much milder taste. So, bottom line - this is delicious and I highly recommend the recipe, but you should plan to start cutting the leaves and cooking at least 45 minutes to an hour before you plan to serve this.
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Thai Cucumber Salad

Reviewed: Jul. 9, 2012
Easy to make. I didn't have jalapenos, so I omitted them and added a dash of ground black peppercorns instead. The only changes that I would make next time are to add slices of red onion and slivers of carrots as the other reviewers suggested. Also, maybe a bit of purple cabbage for color and additional flavor and texture, and cut back a bit on the sugar. I am not a big fan of spicy foods, but next time I may be more bold and try at least one jalapeno. One note, the sugar never fully dissolved as the recipe states, although I gave it a fairly long and vigorous whisking. My friend who is visiting out of town (and is Thai!) said that she's never heard of or tried this recipe before, but gave it two enthusiastic thumbs up and had seconds, so as far as I'm concerned, it past the test!
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Authentic German Potato Salad

Reviewed: Jul. 1, 2012
Just made it. This recipe is delicious! It's going to become my second or third most favorite way to prepare potatoes! I modified it slightly by using vegetarian bacon and it still turned out very tasty. The only thing you have to be careful about is not to overcook the potatoes. Mine were slightly overcooked and about 30% of them turned into mush. This mush though was still extremely delicious. Unlike some other reviewers, I found that the amount of sugar called for in this recipe was perfect, and not too sweet, and this is coming from someone who does not have a sweet tooth. Enjoy this recipe and make sure you don't overboil the potatoes!
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Spicy Pumpkin Chili

Reviewed: Nov. 21, 2011
This has become our favorite way of making chili. The pumpkin adds the perfect amount of sweetness to balance out the chili peppers, fire roasted tomatoes and cumin. I've made two versions of this - a vegetarian one using crumbled, oven baked veggie meat balls, and a meat one for my husband with caribou meat from a caribou he shot 2 years ago on the north slope of the Brooks range in Alaska. Both were a big hit with us and our guests. Most recently, I've made chili fries, and it is now one of my top ten favorite recipes. I cut the potatoes into fries, deep fry, pour chili on top, sprinkle with sharp, shredded cheddar and put in the oven on broil for about 2-3 mins. The result is a kind of "french fry lasagna" - extremely delicious! Makes a perfect side dish, but filling enough for a main dish.
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Bean Soup With Kale

Reviewed: Jul. 17, 2009
This recipe is amazing! My broth (I used a veggie cube) turned out really well, which I think was the key! My boyfriend who is not in general fond of soups also gave this one rave reviews! The two slight modifications that I made were: 1) used dry beans i/o canned which adds a bit to the prep time for soaking and cooking them, but saves you from having to consume the insanely high amounts of sodium that comes with every can of beans and 2) I made my own Italian seasoning using a recipe from this website and fresh herbs from my garden, which turned out really well and saved about $5-6 in the process. Overall, whoever came up with the idea of pairing kale and beans is a culinary genius, and so is whoever conceived of this recipe!
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