CharlotteMay Recipe Reviews (Pg. 1) - Allrecipes.com (13570755)

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Dashi Stock (Konbudashi)

Reviewed: Apr. 9, 2014
Very easy recipe, yielded perfect dashi. Wouldn't change a thing.
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Sweet Restaurant Slaw

Reviewed: Jan. 2, 2014
My absolute favorite coleslaw recipe.
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Cranberry Mustard Salad Dressing

Reviewed: Dec. 16, 2013
I made this dressing to go with my Thanksgiving meal. As another reviewer pointed out, it does make a lot (over 2 cups). I blended the ingredients with an immersion blender, and that did a fine job of emulsifying the oil. One reviewer said the Dijon overwhelmed the cranberry flavor. That was not my experience, but I suspect that might be due to the style/brand of Dijon/cranberry sauce used. I tend to dislike Dijon (too strong), but have found I don't mind the Musette "traditional" Dijon. As for the cranberry sauce, rather than canned or jellied cranberry sauce, I used a Cranberry-Orange Relish that Publix grocery stores sell in their deli around the holidays. The results were a good blend of Dijon and cranberry flavors... but I still felt that this dressing was lacking something in its flavor profile. The recipe, as it stands, is very heavy on the sour end of the flavor spectrum. Tart cranberry relish (using canned or jellied might well sweeten it up some though), tart Dijon, sour vinegars (even rice vinegar is more sour than sweet)... I think this dressing needs something sweet to balance all that sour! I plan to make this again for Christmas, but I am going to change it up slightly. I'm going to use jellied cranberry sauce, and make it a few days in advance, to allow the flavors to develop. At that point I'll see if I need to add some honey for balance. I already know I need to add more salt/pepper. A similar recipe called for 1/4 teaspoon for each, so I'll try that.
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3 users found this review helpful

Buttermilk Pie

Reviewed: Jan. 11, 2013
I used refrigerated, pre-rolled pie crusts, and made 2 pies (out of one recipe... it would be great for a single deep-dish pie, but there's too much for a regular pie plate). Because one of the reviewers mentioned that she almost burned the crust the first time she made it, I covered the edges of my crust with aluminum foil, which kept them from scorching. When I tested the pies for doneness at 40 minutes, they still needed a few minutes, so I took off the aluminum foil and when the pies were done the crusts were a lovely golden brown. Apart from splitting the filling between two shells, I made no other substitutions, and believe me, this recipe doesn't need any! Wonderful pie... a new favorite. I'm glad I made 2, so I can freeze one for later.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 13, 2012
Wonderful spice mix and cooking method. Yielded a tender, moist bird, which was extremely flavorful. I did modify the spice mixture very slightly. Halved the amount of salt by choice, and halved the amount of cayenne by necessity because we ran out. :) I also cut a couple pats of butter and rolled them in the spice mixture and pushed them under the skin on the breast (one pat per side) so that some of the flavor would be sure to get under the skin. I'm making this again for our dinner tonight, and I can't wait!
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jan. 23, 2012
These cookies have a great texture... soft and chewy (my favorite)! However, I can't even taste the peanut butter in them. I will make them again, and follow the adjustments another reviewer made, by doubling the peanut butter and cutting back on the chocolate chips a bit.
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5 users found this review helpful

Easy One-Step Spaghetti

Reviewed: Dec. 13, 2011
I have made this several times. The first time I made it exactly as written. The cooking method is great--the method gets 5 stars from me. Sure, there is one less pot to clean up, which is great, of course. But what I liked even better was that by cooking the pasta in the sauce, it eliminated that little ring of water that always seems to gather around the edge of my plate when I have pasta with sauce. It also ensures that all the noodles are covered in sauce. However, I had to deduct 2 stars from my rating because the sauce comes out tasting rather bland. However, after making this a few more times, I was able to take care of that problem. Instead of mixing in 2 cups of water, I use 1 cup of water, and 1 cup of tomato juice (I prefer V8 Hot & Spicy to give the sauce a bit of a kick). I also always add a pound of browned ground beef, because I don't like meatless pasta dishes. I will continue to make this recipe with my changes, because I love the cooking method.
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3 users found this review helpful

Creamed Beef for SOS

Reviewed: Dec. 2, 2011
Very hearty, stick-to-your ribs comfort food. Made it exactly as written (used 73/27 ground beef) and it was very tasty. May increase seasoning a bit next time. I was worried it would be really peppery, but I actually couldn't really taste the pepper. The spices were all nicely balanced, and not one flavor overpowered another, so if I do increase the seasoning, I'd keep them at the same ratio to each other. :::EDIT::: I made this again with slightly leaner beef (80/20) and the sauce was WAY too thick this time around without that extra fat to soak up the flour. It still tasted great (I did double the seasoning this time), but I think in the future when using 80/20 ground chuck I'll reduce the flour to 1/3 cup.
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9 users found this review helpful

Egg Salad Sandwiches

Reviewed: Nov. 17, 2011
This egg salad is a decent base, but as written it wasn't quite to my liking. I scaled the recipe for one serving, but kept the proportions right for the ingredients, and all I could taste was mayo and dill. I noted a lot of other reviewers cut the mayo, but I am not a fan of dry sandwich fillings. There was too much mayo even for me! Couldn't taste any of the other seasoning or ingredients, and I even added a diced rib of celery. If it weren't for the nice crunch, I wouldn't have even known it was in there. There was more mayo and dill than egg, so you could hardly say it was egg salad! I think in the future I'll use half the amount of mayo called for (you can always add more if needed, after all), and half the amount of dill, add in an equal amount of paprika as dill (1/8 tsp each for a 2-egg batch), and add the celery again.
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6 users found this review helpful

Curry Pumpkin Soup

Reviewed: Nov. 1, 2011
It's unfortunate that I have to rate the recipe to leave a review, because I made too many changes to the original for me to really be able to give a fair rating... but since I have to rate, I'd put it solidly in the middle. Some of the changes I made were necessary (only had 13.9 oz pumpkin), others were due to personal preference (do not like things too spicy). Here are the changes I made: halved the recipe; used turkey stock instead of veggie broth; used approx. half amount of curry (still plenty spicy for me); did not add salt. Next time I will mince up half a medium sweet onion (for a half-batch of soup) in my food processor, and saute that with the butter. Too many changes to really rate the recipe as written, but I think the original is a great base and lends itself well to modification.
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Mar. 24, 2011
This was great! As written, we thought this recipe was definitely 4 stars. With my modifications, we feel it was a 5. I only used 3 chicken breasts, and one can of biscuits. I kept the amounts of soup and butter the same, but used unsalted butter and Healthy Request (lower sodium and fat) soup. With one less chicken breast and only one can of biscuits, however, this had the perfect chicken-dumpling-sauce ratio. With the extra breast and can of biscuit dough, I think it would have been way too dry. The biscuits took longer than 30 minutes to cook at the end. Even with the reduced salt, we thought there was plenty of salt, but we thought it needed just a bit of zing, so we each added dashes of black pepper and paprika to our bowls. I will definitely make this again, with 3 breasts and one can of biscuits like this time, and add pepper and paprika just before serving. I may also cook the onion in the butter until the onion is translucent, before adding it to the crock pot. Bottom line is... I'll definitely make this again!
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6 users found this review helpful

Happy Roast Chicken

Reviewed: Feb. 21, 2011
This chicken came out beautifully! I had to make a few modifications, by necessity. First of all, the chicken I used was a bit smaller than the recipe called for, so I only used one lemon, which I cut into quarters. I also put a small chunk of onion in the cavity as well. The other modification I made was that the only white wine I had in the house was a plum wine, which was very sweet. However, the chicken still came out wonderfully, and didn't taste overly fruity or sweet. It was moist and didn't have an overpowering lemon, or garlic, or mustard flavor. In fact, the skin didn't taste like mustard at all. This is good news for anyone (like our family) who isn't too keen on Dijon mustard flavor.
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578 users found this review helpful

Daisy Brand Sour Cream Chocolate Cake

Reviewed: Feb. 18, 2011
I am a competent cook and I followed this recipe to the T, but it did not come out well at all. The cake crumbled to bits long before I could even attempt to frost it. I think the problem is that the recipe only calls for one egg, which just isn't enough to bind the batter together properly. I won't make this again.
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12 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Feb. 4, 2011
YUM! I love hot wings, so I had a feeling I would like this. I was right! Hubby liked it too, and he doesn't like wings (he doesn't like any meat with bones in it). It went over very well at our LAN party. Lots of compliments and second (and third) helpings. I made my sandwich with white American cheese, Blue Cheese dressing for the buns, and celery sticks on the side, but most of the guys just had their sandwiches plain. Some reviewers complained that the chicken mixture dried out in the crock pot, but I had rather the opposite problem. My shredded chicken mixture was positively soupy. It made for some messy sandwiches! I think that perhaps the chicken breasts I used were a bit on the small side, though. I will definitely make this again, but I think I will perhaps cut back on the wing sauce, and add a bit more ranch dressing powder, just to give it a bit more complex flavor. However, it was perfectly delicious made just as the recipe states.
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10 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jan. 31, 2011
10+ stars! I have found a new favorite recipe. Thank you, thank you, THANK YOU, Scarlett! Now to make note of the slight changes I made (which I don't think affected the quality of the end result, and therefore didn't affect my 5 star rating). I used boneless skinless thighs instead of breasts, just out of personal preference. A lot of reviewers suggested doubling the sauce, so I doubled all the sauce ingredients except the crushed red pepper flakes (again, personal preference, I don't like things too spicy)... and I'm so glad! This sauce is awesome. I wasn't sure you'd be able to taste the orange juice/zest in this since the Chinese 5 spice powder smelled so strongly when it was cooking (not that this was a bad thing, it smelled wonderful), but you can really taste the orange. It's subtle and delicate. A nice balance for the spice and heat. I didn't exactly measure my cornstarch and water... just dumped a spoonful of cornstarch into a bit of water (less than 1/4 cup), and added it slowly until I liked the consistency of the sauce. I saved a portion for my hubby's lunch tomorrow, but I am already finding it difficult to resist the temptation to just gobble it up!
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6 users found this review helpful

Warm Mushroom Spread

Reviewed: Dec. 16, 2010
Delicious! We plan to use this to top our steaks. I made it 5 hours in advance so it would have time for the flavors to mingle a bit... but I don't know if it will make it to dinner, it's that good!
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4 users found this review helpful

Slow Cooker Reuben Dip

Reviewed: Dec. 11, 2010
This was very tasty, and my family really liked it. I did end up more than doubling the thousand island dressing, because it was a bit bland with just 1/4 cup. I also reserved the liquid from the sauerkraut, so I could add a bit whenever the dip started to look a bit dry after a few hours on warm in the crockpot. I alternated adding a splash of the sauerkraut juice, and then next time I added a squirt of thousand island. That worked well to keep the dip moist and easily spreadable. We served it with rye crisps and crackers, and it was delicious on both.
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Turkey Stir Fry with Lychees

Reviewed: Nov. 18, 2010
The flavor of this recipe came out very well. The sweetness of the lychees really complemented the salty, spicy flavors from the sauce/marinade ingredients. This recipe would be very easy to tweak, to adjust for your own personal preferences on salt and spice. (For example, I think you could eliminate the soy sauce altogether and not miss if, it you're trying to cut down on salt.) I didn't have chile peppers, but had some Asian chili garlic sauce, so I cut back on the minced garlic (used 1/2 tbsp) to account for the garlic in the chili sauce. One thing I did not like about this recipe, however, was that there was a lot of liquid in the pan when everything was done cooking. So, I dissolved some cornstarch in water and mixed that into the boiling liquid, to thicken the liquid into a nice sauce. I then mixed the cooked meat/lychee mixture back into the thickened liquid, and served it over rice. I will definitely make this again, but next time I think I will just mix the second tablespoon of wine with a tablespoon of cornstarch, and mix that in at the very end, instead of adding the wine to the pan while the turkey is cooking.
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Best Steak Marinade in Existence

Reviewed: Jun. 29, 2010
This was a great marinade. I omitted the white pepper by mistake, and the dried minced garlic because I was concerned it would put the garlic flavor over the top. I cut the recipe down for one steak. I didn't blend it. Just combined the ingredients in a large ziplock bag. I marinated a ribeye steak for just over an hour, and loved the result! I think it would have been ok after all with the minced garlic, but hubby said he liked it just as it was, without the pepper and minced garlic. The flavors were balanced perfectly, and the marinade didn't overpower the meat. I probably wouldn't want to marinate meat for more than a couple hours, or I think you'd lose the taste of the meat. All in all, a great recipe, and I think this is going to be my standard marinade recipe. Thanks for sharing your secret with the rest of us!
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Grilled Corn on the Cob

Reviewed: Jun. 29, 2010
The end product was definitely worth 5 stars, but I changed the cooking method slightly, so I'm not entirely sure this is a fair review. :) The cook time listed in the recipe was PERFECT. We don't have a gas grill, and were using a charcoal alternative flame disk, but 30 minutes was just right for 2 ears of corn. I followed other reviewers' suggestions and just cooked the corn as-is. I didn't remove the silk first. I did not follow others' suggestions to soak the corn in water first, though. It didn't need it. After 30 minutes, the corn was tender--perfect, in fact! The husks and silk peeled off very easily. I then brushed the corn all over with melted butter, and sprinkled pepper on them. I love corn on the cob, and this was the best I've had! My husband said it wasn't bad--high praise indeed from someone who dislikes corn on the cob! This will be the only way I cook corn on the cob from now on.
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