carla Recipe Reviews (Pg. 1) - Allrecipes.com (13971417)

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Renaissance Stuffed Mushrooms

Reviewed: Feb. 7, 2010
This recipe was super easy to make & everyone just loved the mushrooms! I too, had leftover filling, which was not a big deal. I just put the leftover filling in the fridge and the next day I restuffed some more mushrooms for my husband & me. We also tried dipping some tortilla chips in the leftover filling & it was DELICIOUS! I sauteed the stems with the oil mixture & then added it to the cream cheese mix & then stuffed the mushrooms. I also put bread crumbs & grated cheddar cheese on top of the mushrooms half way through cooking them so they had a delicious crusty top!! I'm definitely making this again!
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3 users found this review helpful

Brie en Croute

Reviewed: Feb. 12, 2010
I rated this recipe so high because it was so incredibly easy to make, even for me! I was worried it wouldn't look good when it came out of the oven, but it did - looked nice and shiny (I'm assuming from the egg wash over it). I am not crafty so I ended up just using a cookie cutter and cut a shape out of the excess dough and putting that on the top, instead of making a bow or something - the cookie cutter way worked great and was super easy! My only thing: I think once it was out of the oven, I let it sit too long (I thought it was an hour, but might have been more) so when we cut into it, it was just light a normal round of brie...not "oozing" like it said it should...and the parsley & almonds were at the top, exactly where I had put them...not all mixed in...it was good, but maybe could have used a bit more flavour, which is why I did 4 stars and not 5...It was tasty & we ate it quickly but it felt it may have been missing something, I just don't know what...However, I am making it again in 1 week for friends & I'll just do the exact same thing & not let it sit too long.
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2 users found this review helpful

Baked Cheese Olives

Reviewed: Feb. 13, 2010
I have been making this recipe for YEARS! It is super easy to make and always a huge hit, even with people who say they hate olives! If you are having a hard time wrapping the olive in the dough mixture, add just a LITTLE bit of the olive juice (from the jar)...this makes it a lot easier to wrap. That's my technique! The only problem: I never seem to make enough! They go soooo fast! Oh & I never use a food processor or anything - just mix it with a big spoon & it works everytime!
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3 users found this review helpful

English Muffin Hors d'Oeuvres

Reviewed: Feb. 13, 2010
I rated this recipe 5 stars, however with a substitution: I don't put salt in it (I find with everything, it's salty enough so no salt and no garlic salt either) and instead I put a little bit of curry powder (depending on how much you like it)...but even just a little hint is delicious! & you have to put chopped black olives in the mayo mixture - sooo good! Then I just bake them in the oven normally...they also work well if you freeze them 1st. Always a hit & ppl always ask for the recipe!
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5 users found this review helpful

Cordon Bleu Chicken Rolls

Reviewed: Feb. 13, 2010
1st I have to say: I am a vegetarian & don't cook meat much & of course don't know how this really tasted...that being said, my husband LOVED it & said I could definitely make it next time we have company over. I don't cook chicken all that much & when I do it's usually easy chicken wings/drum sticks, so I was worried, however this recipe was really easy. I didn't have a meat mallet so I used my rolling pin! Also, now thinking back, it might have been easier to put the breast in a ziplock bag, instead of the saran wrap as it was sliding just a little bit. Anyway the whole thing was great. I used bread crumbs instead of corn flakes and lime juice instead of lemon, both because that's all I had in the house. Good recipe! I definitely recommend it!
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2 users found this review helpful

Parmesan Puffs

Reviewed: Feb. 13, 2010
This recipe was SUPER easy to make! (& very fast). I used a hand held mixer/beater after I put the eggs in, just for a minute or 2, then added the parmasan cheese and then made the balls. They balls turned out to be a lot smaller than I thought they would be, but now looking at other people's photos of this recipe (on this site), I seemed to do it correctly. They were soooo good! I didn't serve it with any sauce because we ate it alongside pasta, so we could dip it in the pasta sauce, if we wanted to. Great recipe & I will for sure make it for friends!! (When I make it for my friends, I'll make it as an appetizer, served with tomato sauce or garlic buuter -yum!)
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1 user found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 13, 2010
This was a tasty, easy recipe. My husband & I both liked it and I will definitely make it again. I used 1 tbsp soy sauce & 2 tbsp balsamic vinegar, after I had read the reviews. It tasted great this way. DELICIOUS!
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3 users found this review helpful

Creamy Strawberry Crepes

Reviewed: Feb. 13, 2010
This was a pretty easy recipe to follow. I used my crepe maker to make the crepes which made it even easier! I didn't have icing sugar so I just used normal white sugar, which worked great. The crepes were tasty but REALLY rich...You can't have too many of them, but delicious!
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2 users found this review helpful

Dad's Magic Bar Olives

Reviewed: Apr. 30, 2010
I made these for my husband & I and we both enjoyed them...stuffing/filling the olives was a little labour intensive though! I also baked half of them (in the oven at 350 for about 10 mins) & then fried the other half in a pan. The frying was definitely better (like most things are better fried!) but actually the baking was quite good too and is definitely a good, healthy alternative. I will make these again, although I did think they were going to end up tasting a bit better than they were, but still, were good. Just a side note: They are really "olive-y"...so make sure whoever eats them like olives. I make other olive balls (with green olives) that even my friend who hates olives loves & she always asks me to make them - these would be too strong for her I think...however, I love green olives so they were good for me!
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25 users found this review helpful

Brie and Walnut Tartlets

Reviewed: Sep. 25, 2010
First off, this tasted really good. 2nd off, it was super easy to make. It was so easy, that I had read the recipe a couple days before off the internet, then made it 2 days later when my internet wasn't working. I was worried at 1st but I somehow had the recipe memorized (because it's so easy) that even without the recipe, these turned out great! I made no changes..I liked the puff pastry. I used 1 of those small brie cheeses you buy at the store, the whole circle. Anyway excellent :) I am going to make it again soon. Oh the only reason I rated it a 4 and not a 5 is that mine did not turn out looking as good as the picture lol...maybe more practice with the puff pastry.
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4 users found this review helpful

Modenese Pork Chops

Reviewed: Aug. 29, 2011
My husband loved this..this was a super easy recipe to make that tasted kind of fancy...will definitely make it again and probably for company.
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2 users found this review helpful

Deviled Eggs II

Reviewed: Aug. 31, 2011
Good devilled eggs, but maybe not the best I've ever had...I did like the "zip" that the vinegar gave to them though...I often add relish and I think I like that better so next time I'll do this recipe but add some relish...also I added quite a bit more mayo because I like it creamy. Good recipe though and super easy!
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3 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Oct. 9, 2011
This was great!! I gave it 4 stars though because I too did what it seemed like a lot of other people did: rubbed the outside of the bird with pepper and salt (I used seasoning salt), and olive oil and lemon juice and rosemary then stuffed the inside with onions, the squeezed lemons I had used, 2 garlic cloves and some more rosemary. I dumped a cup of chicken broth over it and then cooked for 2 hours on 350. I have never made a whole chicken and this was great and super easy! There was enough drippings for gravy too. Will make again for sure!
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4 users found this review helpful

Classic Thanksgiving Dressing With Parsley, Sage and Thyme

Reviewed: Oct. 9, 2011
This was good! I used crutons/bread cubes because I was lazy to use the real french loaf. It worked well but I will probably use the bread next time. I made one batch and then split it, one using veggie stock and then 1 using chicken (so vegetarians could eat it). It was pretty good. I had never made stuffing before so I was impressed.
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2 users found this review helpful

Creamy Mashed Potatoes II

Reviewed: Oct. 9, 2011
I used this recipe as a base...I dumped butter, cream cheese, sour cream (and then later more sour cream) and ranch salad dressing (in liquid form, not dry mix) in with the potatoes...I ended up dumping some Italian seasoning (dry mix) in as well because I felt it needed more flavour. It did the trick! I mashed with a masher and then used a beater/mixer...it was delicious! No need to really measure as I went by taste.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Oct. 11, 2011
These are very tasty and easy to make even for me, a non-baker (I bake a little but nothing fancy). My only thing (which is why I gave it 4 stars only) is that the crumbly top didn't all bake - some of it still looked like raw flour and sugar but the muffin part was cooked so I couldn't bake them any longer...I think for next time maybe I'd put less topping on it...they tasted delicious though!
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2 users found this review helpful

Whole Wheat Blueberry Muffins

Reviewed: Oct. 11, 2011
Excellent, tasty muffins! Super easy to make and tasted great! Will definitely make again.
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2 users found this review helpful

Thin Mint Cocoa

Reviewed: Nov. 26, 2011
This was excellent and easy to make...very delicious...I only had the baking cocoa powder and not hot cocoa mix, so that's what I used and it was excellent...have already made it 2 nights in a row.
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3 users found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Jan. 19, 2012
This was a very tasty recipe, didn't need to alter it at all HOWEVER..holy it took forever to cook like the others said...over 2hours at 350 degrees and it still could have cooked even more..I will make this again but cook or boil the potatoes maybe a bit before. Definitely will make it again though - delicious!
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2 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Jan. 22, 2012
This cake was really good even with my substitutions...I didn't have almonds so I just used almond extract for both the cake & glaze (& not real almonds). For the cake, instead of using vanilla I used almond instead (so it about double almond extract than it called for). I also only had multigrain/wheat flour and not white flour and the cake still worked out really well! The glaze I found really sweet so I added some water and watered it down a bit...maybe next time I would leave out the sugar and just do the almond extract not sure - and I heated my glaze on the stove. It was a good cake and I will definitely make it again. It didn't stick to the pan either and was easy to get out.
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1 user found this review helpful

Displaying results 1-20 (of 30) reviews
 
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