VeggieCarrie Recipe Reviews (Pg. 1) - Allrecipes.com (13738949)

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Chocolate Mint Cookies I

Reviewed: Dec. 15, 2014
This is, by far, the best cookie recipe I've ever made, and I get more compliments on these cookies than any other that I make. I've used the recipe exactly as written and had the cookes come out perfectly every time. I've also used mint or cherry chips in place of the chocolate mint candies and had the cookies turn out beautifully and SO tasty. I love the fudgy texture and flavor of these cookies. Thanks for a great recipe!
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Big Soft Ginger Cookies

Reviewed: Dec. 15, 2014
As written, I can only give this recipe 3 stars because the dough is simply too sticky to form into balls, let alone roll in sugar. I had to add almost another 3/4 c of flour to get the dough sticky enough to hold any kind of shape. The flavor, though, is fantastic and they were still plenty soft, not too dry. The next time I make them, I'll try refrigerating as others have suggested.
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Simple Buttermilk Coffee Cake

Reviewed: Apr. 20, 2014
Love this! So easy to make and so tasty. I added a tsp or so of cinnamon to the batter and then another half tsp to the reserved butter crumbs, and this was just perfect. Lovely texture and great flavor! I didn't have to bake quite as long, only about 30 minutes, so it's probably a good idea to check on this early, depending on your oven. Great way to use up buttermilk!
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2 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Apr. 11, 2014
The flavor on these is intense and delicious. One problem I had that others may too, depending on your oven, is the top may crumble when cut and the edges may get crispy. A trick I learned to deal with this with cookies is to sub in shortening for half of the butter. Butter makes a crispier cookie/brownie, shortening makes a more gooey one. Other than that issue, these are great!
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1 user found this review helpful

Colcannon

Reviewed: Mar. 17, 2014
I made this exactly as described, with a touch more potatoes, and it is delicious! Looking forward to sharing with friends tonight. I processed the leeks/milk and cabbage, so we have what looks like green mashed potatoes but tastes so much better. Great recipe! Thanks!
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Mardi Gras King Cake

Reviewed: Mar. 2, 2014
I rarely give such a low rating, but after the amount of work that went into this, I was very disappointed when I checked the first cake with 5 minutes left to bake, and the outer surface was burned beyond being edible. I followed all other instructions to a tee, but something was clearly off. Guess I'll hope the second cake goes better- I'll certainly check it sooner!
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Bev's Chocolate Pie

Reviewed: Feb. 7, 2014
The texture is fantastic, the flavor is wonderful, and I got so many compliments on this pie! We have had it twice already, and it will be a permanent fixture in my dessert arsenal.
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Sunshine Hummus Melts

Reviewed: Oct. 23, 2013
We tried this for supper last night because we needed something quick, and it was surprisingly good and satisfying! We just had spicy hummus, gala apples and Mexican cheese on hand, but next time we're going to "gourmet" it up and use pine nut hummus, Granny Smiths and smoked gouda. I'm sure this will have a place in our quick-dinner repertoire!
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2 users found this review helpful

Baked Potato Soup V

Reviewed: Nov. 13, 2011
I made adjustments to the original recipe, or I would have probably given this the full five stars. Making a half batch, I used 1 1/2 c skim milk and originally 2 c vegetable broth. Having put in everything but the sour cream and cheese, I then put this in the crock pot on low for about 4 hours, then added the cheese - and this could still use another c vegetable broth or milk to thin it out. I'm sure that with the original recipe, the rich thickness of the soup is part of its tremendous appeal... it's just a bit too much for me. Otherwise, thanks much for an awesome starter - this will definitely be kept around for future use!
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5 users found this review helpful

Dietetic Banana Nut Muffins

Reviewed: May 26, 2011
With a couple of minor changes, this recipe came out delicious! I used bread flour in place of all-purpose (which I often do when recipes call for a mix with whole wheat flour), added another 1/4 c of applesauce, 2 tbsp brewers yeast, 2 tbsp milled flax seeds, and 1 tsp or so nutmeg. I also used one whole egg instead of the egg whites. They were moist, fluffy and had a very satisfying flavor.
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7 users found this review helpful

Valentino's Pizza Crust

Reviewed: Feb. 10, 2011
This is a great, simple pizza crust recipe. I find I also get rave reviews if I use bread flour rather than all-purpose flour. It makes the crust even more Valentino's-like ;)
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29 users found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 25, 2010
Oh. My. Goodness! Even as a fairly inexperienced bread maker, I was able to get these rolls to come out perfectly! I followed K PRAPER's instructions (I also don't have a bread machine), and the only change I made to the ingredients was to use margarine instead of butter and 1/4 c egg substitute instead of real egg. These remind me of a very old recipe that my aunt has been using for crescent rolls that we all gorge ourselves on every Christmas. SO glad to have these now in my arsenal for big family gatherings! Thanks for a great recipe!
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Thai Curry Tofu

Reviewed: Nov. 14, 2009
Having only been cooking tofu for about a year, I was having a hard time figuring out how to prepare a tofu dish in which you didn't taste the somewhat nutty, bland flavor of tofu (I'm not a big fan). Well, this is it! I made slight modifications: I added a green pepper (cubed), used about 10 green onions rather than one small regular onion, omitted the cilantro, used about 3 tsp red curry paste rather than powder, and added about 1 1/2 tbsp of soy sauce. (Also used reduced fat coconut milk, and then added a little corn starch/water to thicken it up a bit.) Served over jasmine rice, and I believe I may never have tofu any other way again!
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Photo by VeggieCarrie

Vegetable Cheese Soup I

Reviewed: Sep. 27, 2009
I made quite a few changes and ended up with a delicious, hearty soup! I used salsa con queso instead of the cheese sauce, omitted the celery seed and carrots, and added a can of black beans, about half a package of fresh spinach (chopped up in the blender with the vegetable broth, then added) and 1 c of salsa. I garnished it with shredded cheddar and a bit of cilantro, and WOW, what a tasty dish! I feel a lot better about the nutritional value too with the beans and spinach added. The spiciness of the salsa completely overrode the flavor of spinach. I will definitely make it over and over. Thanks for the base recipe!
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77 users found this review helpful

Spinach Bacon Quiche

Reviewed: Sep. 26, 2009
As written, the recipe will not work. It is far too watery, and I'm still waiting on it after an extra 10 minutes in the oven, hoping to get it to solidify without burning the crust beyond being edible. I think the idea is great, but next time I'll be cutting the milk probably in half. EDIT: Cutting the milk down to 3/4 c and adding a couple tbsp flour made all the difference - I also added a couple of small red potatoes, diced. Used veggie bacon, and now I have something I'll cook over and over again!
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Applesauce Bars

Reviewed: Sep. 24, 2009
These were excellent! I modified the recipe slightly, using 1/3 c brown sugar and 1/3 c Splenda, and only baked 20 minutes in the 9x13 pan. I think I'll do the 8x8 next time as suggested, but I will definitely be making these again - so tasty, and I know they'll be a hit at work tomorrow!
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Photo by VeggieCarrie

Soba with Toasted Sesame Seed Sauce

Reviewed: Sep. 19, 2009
Very good recipe to start with, just made a few tweaks (personal preference) to the sauce. I'd also advise, it does NOT take 10-12 minutes to toast sesame seeds at that oven temperature - maybe half that time. But this was a good, easy recipe that I'll definitely keep making and modifying!
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4 users found this review helpful

Curried Rice Pilaf

Reviewed: Sep. 10, 2009
Great recipe to start with - I made a few adjustments. I used jasmine rice, which didn't have to cook as long (maybe 20 min total), tripled the curry, added a dash of soy sauce, omitted the raisins and used vegetable broth instead of chicken. Overall this probably didn't affect the flavor much, but just some personal preferences - and this is one I'll be making again and again!
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Sugarless Applesauce Cake

Reviewed: Sep. 1, 2009
I adjusted this recipe to make a chocolate sugarless cake, and it turned out GREAT! Just omit the spices and raisins, add 4 tbsp cocoa, and I used 1 c white sugar substitute since I can't find brown sugar substitute in my town. Anyway, it is DELICIOUS and doesn't taste sugarless at all! I'm going to top it with no-sugar-added cherry pie filling and enjoy sharing :)
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36 users found this review helpful

Pumpkin Bars III

Reviewed: Aug. 31, 2009
An excellent, easy recipe for pumpkin bars! I omitted the raisins just because I prefer them without, but I also did find out that the glaze tends to sink right into the bars if left covered overnight - so my advice is to wait until you're about to serve them to glaze them. I'll definitely make these again, they were a big hit!
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10 users found this review helpful

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