Carol O Recipe Reviews (Pg. 1) - Allrecipes.com (14988705)

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Carol O

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Sunshine Toast

Reviewed: Mar. 28, 2014
We love these at our house. I butter the entire slice of bread and then cut the hole. I then toast the bread while cooking the egg in the pan and flipping when ready, all while toasting the "hole" as well. We use this for dipping into the soft yellow of the egg. This is so good for lovers of the soft egg.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 20, 2014
We don't care for raspberries in our house so I used fresh or frozen peaches depending on the season and we love it! I switch up the fruit preserves depending on what I have and it is equally delicious. This is great for any season and we like it served with some fruit dip made with marshmallow crème, cream cheese and Cool Whip combined on the side. This is not the figure friendly version but great for a special occasion and looks great served in a "cloud" of this white fluffiness! Use a small jar of marshmallow crème, one package of cream cheese at room temperature and one small carton of Cool Whip, mix with a mixer and chill. Delicious!
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Classic Bisquick® Peach Cobbler

Reviewed: Feb. 18, 2014
Our family loves this so much! We prefer cinnamon over nutmeg but that's just our choice! Fantastic warm with ice cream, room temp, cold or any way you can think of. Just make this everyone!
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6 users found this review helpful

Quick Peach Cobbler

Reviewed: Feb. 18, 2014
I have made this for a long time but I thought it was slightly "off" until I figured out why. I just don't care for almond flavoring. I used vanilla extract and we loved it! Now I am going to take some of the other reviewers suggestions and use pie filling.
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Easy Homemade Pie Crust

Reviewed: Jan. 24, 2014
I have been married for thirty years and have never been successful in making the perfect pie crust in all those years. I have tried using shortening, oil and butter but they were just never right. The cold ingredients, vinegar and butter in this recipe are perfect and I think the food processor is the key. I will pass this recipe on to my friends and family. Thanks to Chef John I will make this forever! It was perfect for the Chicken Pot Pie that I made last night! Brush with a little half and half and it looks golden brown and delicious!
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Chicken Pot Pie IX

Reviewed: Jan. 23, 2014
I made this for dinner tonight and what a hit! My husband compared it to his grandmother's and he never does that! I left out the celery seed and added some celery salt. I also had some half and half I needed to use so I added that instead of milk and it was rich and delicious. This is something I will make again and again. This dish is good enough for company or to take to a pot luck or a sick friend. I am so glad I saved this one to my recipe box!
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Chef John's Banana Bread

Reviewed: Dec. 9, 2013
I made this bread today and it was okay but not my favorite recipe. My husband ate it and so did my father-in-law and both are not picky eaters but preferred my older recipe. I like to try new things but this is not a keeper for me. These muffins seemed a bit oily for my preference and I followed the recipe to the letter except for leaving out the chocolate chips as my husband is allergic to chocolate. It's good enough I guess but needs tweaked in some way.
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Three Packet Slow Cooker Roast

Reviewed: Nov. 16, 2013
I made this yesterday and my husband and I loved it. The only thing I did differently was to flour and brown the roast in vegetable oil before cooking in the crock pot. I have problems with MSG and should avoid it so I looked for the packets without it. McCormick products never have any MSG so I used those but they do not have Ranch Dressing Mix. I used Beefy Onion soup mix instead and it was wonderful. This will be my standard roast from now on.
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Stuffed Pork Chops I

Reviewed: Nov. 4, 2013
I fixed this tonight for dinner and we loved it! The only change I made was using bagged prepared stuffing mix because I had some. I always have to look for some without MSG and I used the Sage flavored. So good! I think I could even make this in the crock pot. Next time I will try it. Thanks Tina!
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Campbell's Kitchen Beef Stroganoff

Reviewed: Oct. 5, 2013
We prefer stew meat and beef broth instead of water for a more intense flavor. I also slice my onions thick so they do not cook down and become invisible. I have tried this both ways and this is our preference as a family. I have made a double recipe for family dinners with a big salad, glazed carrots, hot rolls and our favorite dessert. My family loves me even more when I cook this delicious meal!
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Creamy Au Gratin Potatoes

Reviewed: Sep. 13, 2013
I have made this recipe for years. We prefer our onions diced for texture but otherwise no changes. I think the potatoes need quite a bit of salt when you layer them. If you are short on baking time you can give them a quick par-boil in cold water on the stove to give them a start. My family loves these! They go great with the Easter ham, anything barbequed, meatloaf, or any weeknight dinner. They are great to put in the oven before church as well. Use your imagination and your family will not be disappointed!
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Slow Cooker Salisbury Steak

Reviewed: May 20, 2013
The first time I made this recipe my family found it too salty even though I used Healthy Request Cream of Chicken Soup which is less salty. I think the saltiness came from the dry mixes so I cut out the onion soup mix and added sliced vidalia onion and Healthy Choice Cream of Mushroom Soup for an onion flavor and 1/2 can of low sodium MSG free beef broth for the beef flavor. I still added the milk and this turned out delicious. I have a problem with MSG so those are better choices for me. I would highly reccommend this recipe with those changes for someone with migraine headaches that needs to avoid MSG. I will make this over and over. It is good with mashed potatoes and egg noodles. For those on a low cholesterol diet it can be served over "NO YOLKS" egg noodles and the Salisbury Steak could probably be make with ground turkey, however I have never tried it. I should pass this on to my mother-in-law because she makes everything with ground turkey since my father-in-law's heart attack.
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Pecan Breaded Chicken Breasts

Reviewed: Apr. 13, 2013
I made this fabuous chicken recipe tonight for dinner. My husband and I both loved it. I made just a couple of small changes. I salted and peppered the chicken breasts before putting them in the syrup. I used pancake syrup because in our small community we do not have access to real maple syrup and they tasted just fine. I also ground the pecans in my food processor and they stuck to the chicken just fine. I browned the chicken on low heat until lightly browned and finished them off in a 350 degree oven and they were moist and tender and the color was beautiful. My husband requested that I make them again and again. Next time I think I will try them cut up in a salad.I will also make chicken strips for my grandchildren. These are good enough for company! Just be patient and brown them carefully and you will be satisfied with this great recipe!
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Asparagus Lasagna

Reviewed: Apr. 4, 2013
I have made this several times and my husband and I absolutely love it. The only thing I changed is that I left out the thyme because we do not care for that flavor. This dish is plenty flavorful without it, but could stand the addition of salt and pepper. It is a great spring casserole if you can get some good fresh asparagus which of course needs cooked first. Make this for your family and you will not be dissapointed!
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Asparagus Casserole

Reviewed: Mar. 21, 2013
Everyone in my family loved this casserole with the exception of my son who just does not like cheese. I will probably leave out the almonds next time because we are not crazy about them in general. We found this to be a nice change from the usual broccoli or corn casserole. Asparagus is my personal favorite so I found it extra good! The eggs gave it something extra I have never found in a vegetable casserole before. This will be something I will make again and again. I just might try it with fresh asparagus when it is in season.
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Egg Noodles

Reviewed: Dec. 6, 2012
Pretty much the same as my grandma used to make. She was the best cook I ever knew. She kept all of her ingredients very, very cold including the flour, putting it into the refrigerator the night before making the noodles. After mixing she separated the dough into three sections and wrapped two of them in plastic wrap and placed them into the refrigerator while she rolled the other out. Dust your board well with flour, roll out, cut and then put on a flour sack towel with extra flour to help the drying process. Repeat this process with the other two pieces of dough. These noodles can be frozen in a zipper bag after they are completely dried. Iced water can also be substituted for milk. If you do not overwork this dough these are the best noodles you ever ate. It might take some practice but it is worth it!
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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 8, 2012
Our family has been eating this salad for years and it is one of our favorites. It's easy to make, presents beautifully and everyone smiles when I put it on the table. It serves well with any kind of meat as a side dish during a meal or after as a dessert. I like to use a 9 X 13 glass dish to make it so everyone can see the lovely layers. Everyone should try this sweet and salty dish.
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 14, 2012
I made this and we love it! I used 2 cans of cream of chicken soup and added celery because we really like it. This is a staple for a cold winter day in Illinois.
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Grandma Jensen's Nuts and Bolts

Reviewed: Aug. 2, 2012
I have migraine headaches and it is hard to find snacks that do not have what I call "the evil" MSG which is a trigger for headaches for me. So many of the homemade snacks have Ranch Dip mix that contain MSG so this one is perfect. This is delicious and perfect for parties. I had to omit the cheese crackers for the same reason but easily switched them for oyster crackers and the taste was great. I found I could also use popcorn or wheat crackers for a different flavor. Thanks Grandma Jensen and allrecipes.com!
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