misscarolb Recipe Reviews (Pg. 1) - Allrecipes.com (13941774)

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Sour Cream Chocolate Frosting

Reviewed: Jun. 14, 2011
This is delicious! Much more rich and smooth than your normal chocolate frosting made with cocoa powder. I took Renee's suggestion and didn't use all of the sugar - I ended up using almost 2 cups and it's still very sweet and a great consistency. This is my new go-to chocolate frosting recipe!!
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Barbeque Chicken

Reviewed: Mar. 12, 2011
This was wonderful! I followed some other reviewer's advice to doubled the recipe (not the water) and used 6 boneless skinless chicken thighs. I also added a tablespoon of honey and a pinch of cayenne pepper. I turned the temp down to 375 instead of 300 and only let them cook covered for about 20 mins at that temp. They were perfect. My fiance LOVED them and was baffled as to how I made my own BBQ sauce. This one is going in my recipe binder!
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Blonde Brownies I

Reviewed: Feb. 12, 2011
These were okay, however I won't make them again. They are very sweet and very rich but since they are neither a brownie nor a cookie they leave you wanting something more. Edible, but definitely not worth it.
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4 users found this review helpful

Spinach Basil Pesto

Reviewed: Oct. 1, 2010
Perfection. I was a little wary because other reviewers mentioned this tasting a little 'earthy' because of all of the spinach. I was also worried because once I blended mine all up the mixture only smelt of spinach. I had made this in the afternoon and stuck it in the fridge for a few hours. Once it came time for dinner it smelled much more like pesto. Actually one of the best pestos I've even had, this is one for the recipe books!
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Absolutely the Best Chocolate Chip Cookies

Reviewed: Sep. 30, 2010
These are okay but taste like they're really bad for you, like they have a lot of preservatives and are made in a huge factory - not my own kitchen! The cookie dough was completely inedible because of the shortening, and in the baked cookies you can still taste the shortening. Maybe with butter next time they'd taste better. I will admit that they are really soft and baked perfectly though.
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Janet's Rich Banana Bread

Reviewed: Sep. 28, 2010
This banana bread is delicious! I'm making all new recipes this month so when my bananas took a turn for the worse I knew I had to look up a new recipe. I didn't have any sour cream on hand so I used vanilla yogurt (and then halved the vanilla). Yum!
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Classic Waffles

Reviewed: Sep. 28, 2010
I'm on a kick of trying new recipes so I tried this one over my normal waffles. I'll stick to my normal recipe. These were easy to whip up, but lacked in the flavor department and for some reason took FOREVER to cook in my waffle iron. I also had to add more milk just to be able to pour them onto the iron. Next.
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Photo by misscarolb

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Sep. 23, 2010
Fool Proof! I've tried other 'lava' cake recipes and they all seemed a little difficult. This was super easy. I put mine in the fridge for almost 3 hours before baking. At first I thought I should put the batter in the muffin tins before the fridge, then second guessed myself after reading the directions again which said to refrigerate before separating into the muffin papers. Should have gone with my first instinct! I had to re-heat over a double boiler to get a consistency that would pour into my pans to bake. But that little miff aside - these were perfect! Will try a darker chocolate plus more sugar next time and maybe end up with a richer flavor.
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Jamie's Minestrone

Reviewed: Jul. 25, 2010
Comforting and yummy! Every other time I've tried to make minestrone it seems to be lacking - this has everything you could want with wonderful full-body taste! I followed other reviewers and used white wine since we didn't have red. I also sauteed the onions in the olive oil before adding the garlic and veggies. One mistake a novice chef might make is accidently burning the garlic which can completely ruin this delicious soup! If you cook the onions through first then you won't risk burning your garlic. I also used garbanzo beans, and added about 1/2 the can on juice from my canned green beans (they're my fav). You cannot mess this up! Can't wait to make again once the weather cools down so I can thoroughly enjoy Jamie's Minestrone!
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Tomato-Cream Sauce for Pasta

Reviewed: Jul. 17, 2010
DELIGHTFUL! It was grocery day and I somehow planned meals for the entire week except tonight...it was time to get creative! I didn't use any olive oil, instead I sauteed the onions in the butter and then added in about a tsp. or so of flour, whisked it with the butter and added the cream (used 1/2 c. cream and about 1.4 c. milk) until there were no lumps. Then I added in all the other ingredients. Simmered for about 15 minutes to get a good consistency. Then I pureed everything in the blender! Wonderful! I also added about a tbsp of vodka, extra pepper and 1/4 tsp of cayenne pepper for a little kick! My fiance said it tasted just like the sauce on his seafood pasta at one of our favorite restaurant - he even said it tasted GOURMET. Score one for Allrecipes :)
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Mouse's Macaroni and Cheese

Reviewed: Jul. 12, 2010
It was clear that I needed a new Mac-n-Cheese recipe when I noticed my fiance melting Kraft Singles on top of leftovers of my Mom's recipe. I figured this one would be good, it already had the processed cheese in it! I used Velveeta Singles and Kraft Sharp Cheddar. I also used an entire box of elbow macaroni which was probably too much so mine wasn't as creamy as some of the pictures but still delicious! I added a little salt to the cheese mixture since I used unsalted butter. Might have to kick my Mom's recipe out for this one!
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Best Peanut Butter Cookies Ever

Reviewed: Jul. 11, 2010
I cut the recipe in half because I only had half a jar of peanut butter. I also cut the sugar a little as per reviews. The mixture was really crumbly but it pressed together into balls pretty easy so I wasn't too concerned. I pulled the cookies out at 10 minutes and let them cool for a few minutes on the sheets because they seemed soft. The final product is okay. I wish they were a little more peanut-buttery and moist.
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Banana Muffins II

Reviewed: Jun. 30, 2010
So I had a few brown bananas but was missing the sour cream that my normal banana bread recipe calls for. I decided it was time to branch out. After reading other reviews I decided to change the sugar to 1/2 c. white sugar and 1/4 c. brown sugar. I had also intended on adding a splash vanilla but completely forgot. I made some muffins with walnuts, some with chocolate chips and some plain. I definitely enjoyed the ones with nuts the most. These are very very moist muffins (I'm sure due to the fact that there are 3 bananas!) but I found then took a lot longer to bake. My mini muffins too almost 20 minutes and my regular muffins took almost 30. Will definitely make again in lieu of my sour cream recipe.
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Baked Ziti IV

Reviewed: Jun. 28, 2010
Delicious! So I don't think I could name off all the things I changed or, rather, didn't follow in this recipe...but that's the beauty of it! I used ricotta instead of cottage cheese and I completely forgot to add my italian sausage. I also used the sauce recipe from Linda's Lasagna (on this site) and with all those hiccups this was still amazing...and slightly easier to put together than lasagna.
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Grandmother's Buttermilk Cornbread

Reviewed: Jun. 22, 2010
This is unlike any other cornbread I've ever had! I usually don't have buttermilk on hand, so it was now or never. It was super quick to throw together and cooked up in exactly 30 minutes in my preheated cast iron. I always add butter and honey to my corn bread which was a mistake because this is really sweet by itself! Delicious though, but definitely using slightly less sugar next time. The buttermilk makes it a lot denser than regular corn bread and gives it a great depth of flavor. Adding this one to my recipes!
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Chocolate Chip Meringue Drops

Reviewed: May 21, 2010
I am a total chocoholic and was skeptical at first but I wanted something for a little after-dinner sweet...this totally fit the bill! Mine were borderline chewy on the inside, definitely better the next day. Will add these to my recipe book, yum!
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Easy Slow Cooker French Dip

Reviewed: Apr. 19, 2010
Definitely yummy, I used a chuck roast and cooked it for 6 hours on high. Once I decided to cut it the meat just fell apart, so I shredded it into small chunks and put the meat back in the crock pot for about 30 minutes. Then served it on potato bread with melted monterey jack cheese. Delicious! (oh, and we were out of beer! will try again with, it could only make it better)
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Perfect Berry Shortcakes

Reviewed: Apr. 17, 2010
These were okay. Since strawberries have come down in price I was dying to make a dessert. I followed the directions for the shortcakes and just used fresh strawberries with homemade whipped cream. First, my shortcakes took REALLY long to bake. at 12 minutes they were completely under-baked, at 15 minutes they still seemed really soft and not brown at all. At around 18 minutes I finally took them out (I wanted them to be slightly golden on top). These have almost no taste to them, not a shortcake taste at least. There is WAY too much butter, mine were very greasy. And they aren't sweet, in fact the biscuits I usually make are sweeter.
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Best Cream Of Broccoli Soup

Reviewed: Apr. 1, 2010
This is ultimate comfort food! It's so simple to throw together and takes almost no time at all. I feel so great eating things that aren't full of processed ingredients, and I definitely can't wait to harvest my own vegetables this summer and make this again. This one is going straight in the recipe book. I'm eating the leftovers right now with grated cheese on top and dipping homemade sourdough bread in it...Yummy!
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Oatmeal Sourdough Rolls

Reviewed: Mar. 31, 2010
These are yummy! Mine didn't rise much at first but plumped up nicely in the oven. I made these with my Kitchen Aid and I did need to add a lot more flour, about 3/4 cup, but after the first rise the dough was very easy to work with. I was a little disappointed that mine didn't brown, and the molasses gives the dough a slightly 'off' color. I also used about half the molasses because I think a little goes a long way. Will make again with a few changes. The sourdough flavor and the texture from the oatmeal is wonderful.
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