Carissa S Recipe Reviews (Pg. 1) - Allrecipes.com (13679836)

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Carissa S

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Fabulous Wet Burritos

Reviewed: Sep. 27, 2014
This recipe is infinitely adaptable and served as a great base from which to start. I used 10" flour tortillas (a full package of ten), placing about 6 in a Pyrex 9x13 and the remainder in an 8x8. I had a few leftovers in the fridge that I added to the filling mixture, including about 1/2 C. of pinto beans and a scant 1 C. of homemade turkey chili, so I was able to make plenty of burritos (enough for two nights). I omitted the lettuce & tomatoes from the filling and instead served it on top. I also used 96/4 lean turkey, which I drained. The sauce is delicious but does make a ton, so there's plenty to drizzle on the pan bottom to prevent any sticking. With a few modifications (fat free refried beans, lean turkey, low fat chili, light cheese) it's still delicious but also a decently healthful -- and totally filling! -- dinner. I'll happily put this in the rotation.
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Delectable Marinated Chicken

Reviewed: Jul. 6, 2012
I wasn't expecting much but needed a quick marinade. This was fabulous! I skipped the sesame seeds and instead used about 1 tsp. toasted sesame oil (I was afraid the seeds would burn on the grill), used 1 hefty tsp. garlic powder and ommitted minced garlic & garlic pepper. I added only about 2 Tbs. of canola oil and cubed the chicken for kebabs then marinated for about 4 hours. It absorbed the marinade and wasn't too smoky (I'm not a huge liquid smoke fan but used the full tsp. per other reviewers). I'll absolutely make this again. Next time I'll boil the extra marinade for 3 minutes and serve alongside.
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Cinnamon Griddle Cakes

Reviewed: Apr. 18, 2012
Doubled the recipe (but used 2 Tbs. powder, not the full 8 tsp.) and used buttermilk. I made them diner-sized (huge!) then froze the remaining 3 w/ wax paper in between and defrosted for 1/2 hr then re-warmed on the griddle. Easy for school morning breakfasts!
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Sarah's Rice Pilaf

Reviewed: Oct. 16, 2011
It's a good, basic side dish. I used brown basmati rice but otherwise followed the recipe to the letter. I'm happy to have this recipe and will use it when I've got the time or inclination to make something more healthful (SO much less sodium and gunk than Rice a Roni) than a boxed side dish during the week. I could see that this recipe could benefit from creative seasonings or herbs (chives? thyme?) but I didn't bother and we were all happy with it as written.
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Turkey Veggie Meatloaf Cups

Reviewed: Sep. 26, 2011
We loved these. They're easy to make in advance, plop in the muffin tin then stick in the 'fridge. They were incredibly moist despite using 93/7 lean turkey. Using a large, levered ice cream scoop makes this really easy to portion out. I used the Cuisinart to grate all of the veggies but only used one huge onion which yielded less than the 1.5 cups called for. I drained and very gently squeezed out the excess water from the veggies, minced a few large garlic cloves, used whole wheat couscous (which you don't detect in flavor OR texture), added 1/2 tsp. of salt and used 2 eggs to eliminate any concern about binding (they held together beautifully and came out of the tin easily). The recipe yielded 16 meatloaves using a standard-sized, well-sprayed muffin tin, and I did half w/ bbq sauce and half w/ ketchup. My bean-pole teenage daughter ate 4(!), my husband ate 3 (there were a few more ketchup'd ones as leftovers, so bbq must've been the winner) and we have leftovers for tomorrow night! I'd happily make these again and double the recipe so I could freeze some and have FOUR nights of dinner covered! No WAY does this recipe serve 10; I'd say it'd serve a hungry family of 5 with two or three left over.
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Baked Kale Chips

Reviewed: Sep. 3, 2011
So tasty, delicious and healthy! I added more oil (not needed) and more kosher salt (not needed); don't do like I did and try and fix what isn't broken. Despite my screw-ups these were tasty (albeit too salty) and addictive. I'll make them again -- and often -- following the recipe exactly.
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Toffee Coffee Cake

Reviewed: Apr. 17, 2011
Made a few modifications, but we thought it was terrific and it couldn't have been easier. It's super-moist and, despite my ommission, was still delicious. I opted to leave out the candy bars in the topping as I was going for a more traditional coffee cake, and my family still loved it. Thanks to previous reviewers, I baked it in a light metal 9x9 pan (perfect) and added a few dashes (maybe 1/2 tsp) of cinnamon to the batter as well as to the streusel topping. Next time I'll make a bit more streusel for the top if I'm going to skip the toffee bars, but even as is it's great. What a great way to use up leftover buttermilk!
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Rice Balls a la Tim

Reviewed: Apr. 16, 2011
I made some modifications and doubled the recipe thinking I'd freeze half for the future (more on that later). I used 2 c. of a leftover brown rice blend, one lb. of 85/15 ground beef, reduced the cheese to about 1 1/4 c. TOTAL of mozz & manchego (no parm on hand), added an egg to the mixture to help bind it (I'm glad I did; decreasing the cheese meant it wasn't holding together particularly well), browned the beef w/o oil, drained it, THEN added the 4 cloves of garlic & sauteed for a few seconds. Thanks to other reviewers, I added about 3/4 tsp. each of oregano and basil. I only used 2 eggs for the egg wash and used seasoned bread crumbs. I used an ice cream scoop and made 18 meatballs total. So much for freezing some for the future! My husband ate 8 (!!!) and we had a total of 3 left over -- which mysteriously disappeared before dinner the next night. My sister made it, using 1.5 lbs. of beef and her family nearly ate every meatball, too (she stopped counting how many her 3 yr. old ate). I don't know how this could feed a family of four using the standard recipe. I'll make it again, and soon. It's time consuming, but if you split up the work it's easily done in advance.
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Easy Beer Bread Mix

Reviewed: Mar. 10, 2011
We LOVE this bread. I use 3 C. all purpose flour, 1 Tbs. + 1.5 tsp. baking powder, 1 Tbs. kosher salt (and NO additional salt) in place of Self-Rising flour. We skip the Italian Seasonings, I use whatever beer we have on hand (even light beer works great) and bake at 375 convection for 40 minutes. It's a 1 bowl wonder!
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Oatmeal Carmelitas

Reviewed: Jun. 2, 2010
Great with changes. It's very sweet as is, and I'd say it serves more like 12 for a 9x9 or 18-24 for a 9x13. I one and a half the recipe (a 9x13 is a bit more than 1.5x the size of a 9x9) by changing the servings to 54 and use MOST of those measurements instead. I use 2 sticks of softened (not melted or it'll make your crust tough!) butter, less chocolate chips than called for (maybe 5 oz. for the 1 1/2 recipe) and one 12 oz. jar of caramel (an even cup? Why is 12 oz. an even cup? I measured it and it's exactly 1 cup...). I bake it all in a Pyrex 9x13 for the suggested times. It's crazy simple and travels, stores & freezes beautifully. Perfect pot luck or BBQ take-along. This would be great with ice cream for those of you who love to gild the lily...
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Yellow Cake

Reviewed: Jan. 26, 2009
This was quite sweet but was very good. My 13 year-old daughter made it by herself and, since we were out of orange juice (and she's a picky eater) we used water instead. She baked it in the giant Wilton cupcake pan and it made enough batter (very runny, as all have said) to fill both the top (frosting side) and the bottom (the cupcake part) of the pan. We'd make it again, but maybe add 1/2 c. less sugar. The outside had a nice chewy, crispy texture that made it similar to a quenelle.
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