Chef Caroline Recipe Reviews (Pg. 1) - Allrecipes.com (1508253)

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Chef Caroline

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Pancit

Reviewed: Aug. 27, 2011
This is my new favorite poor person meal and one of my new favorite overall go-to recipes. What do I mean by poor person meal? Rice noodles: $1.19 Bag of carrots: $1 Napa cabbage: $1.20 Green onions: $0.80 Misc meat: $3-6 Soy sauce and pepper: in pantry Total: about $7-10 and makes a ton of food! When they say 4 servings, one serving actually fills you up! That's $1.50-$2.50 per meal, and it's freaking delicious. I will never go to my local Chinese takeout place again for pancit when I can make it myself just as good for cheaper and get about 3 times as much. P.S. If you don't have enough soy sauce, fish sauce is quite good too.
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7 users found this review helpful

Sarah's Roasted Red Pepper Dip

Reviewed: Oct. 21, 2010
Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste, and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas, but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin, so I'd add a bit of cream cheese to the mix, but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis!
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3 users found this review helpful

Rosemary Citrus Sorbet

Reviewed: Mar. 19, 2010
This is a wonderful combination of flavors. I wouldn't have expected rosemary to be so delicious when it's sweetened! There are a couple things I would change if I made it again though. When I made it, I didn't have fresh rosemary so I used dried. I just used a paper towel in my colander to strain all the tiny pieces out and it worked fine. I don't know if that made the rosemary flavor stronger than it was supposed to, but here is what I would do next time. I found it really sweet and not very grapefruity (I fresh squeezed large non-pink grapefruits to get the amount of juice I needed) so next time I think I will add twice as much grapefruit juice as it calls for in order to get what I think will be a good balance of rosemary and grapefruit, as well as a non-overwhelming sweetness. It took longer than two hours for my sorbet to freeze completely. It is probably partly because I doubled the recipe, but I split the mixture between two containers to freeze. The one that was elevated off the freezer floor froze faster, so I would recommend either putting your container on a shelf or on top of another dish so the cold air can circulate underneath too. I might update my review if I make it again, but in the meantime thanks for the great recipe! It is such a surprising fresh twist on a dessert!
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9 users found this review helpful

Creamy Mustard Pork Chops

Reviewed: May 30, 2009
This was delicious! I sauteed an onion cut into thin half-rings in the butter and a little olive oil for about 5 minutes before I added the pork chops (and didn't add any more butter), so the sauce had nice caramelized onions in it at the end. We had the sauce over rice and a side of steamed snow peas. Our guests loved it too! I had really thick pork chops (maybe an inch instead of 3/4 inch) and the cooking time (possibly with up to an extra five minutes) was great to keep them juicy.
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2 users found this review helpful

Roasted Garlic Bread

Reviewed: Jul. 6, 2008
The roasted garlic was a great flavor, but it was hard to really get a smooth butter spread from the roasted cloves. I might roast them longer in the future to get them really soft and easy to mush up. However, the pieces of cloves that were left in the spread were a nice change of texture on the bread. It was VERY garlicky - which was wonderful, but I'd say this is the garlic limit before it starts to get overwhelming. I'd say use just as much as it says to use, but don't get tempted to add a little extra - this recipe is made for the garlic lover, so you don't have to add any more than the three heads of garlic it calls for. Be sure to cover the entire bread surface with the butter - I missed a couple corners and they burned before the buttered part was browned. I broiled it for longer than it said to, but the buttered surface still wasn't crispy. Next time, I might try broiling the bread first before adding the butter, then buttering and broiling again to get a really nice bread that's crispy on top but not like a crouton all the way through. The butter was great, though, and I made extra so we could make this again without having to roast more garlic. That's another plus of this recipe: you can make extra butter so the prep time is virtually zero the next time you want to make this!
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Double Tomato Bruschetta

Reviewed: Jul. 6, 2008
This recipe was great! The fresh tomatoes made this recipe a nice light appetizer that's easy on the stomach, and the other ingredients really made this a very flavorful treat! As another reviewer recommended, I made the tomato mix the night before so the flavors had even more time to blend. Two things were surprising to me: first, I (of course) had to taste the tomato blend before putting it on the bread - and it was so good I may have to make the double tomato mix again as a stand-alone tomato salad. Secondly, and more surprising, I think this may have been even better left over - I just put it back in the oven on broil for a few minutes and the bread, which had soaked up the flavor overnight, crisped right back up! I'd definitely make this again. Edit: Last night I made this recipe doubled for a party - everyone here in AZ thought it was salsa by looking at it! Haha. But everyone was asking who made it and thought it was delicious. I was very excited to have leftovers.
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3 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 27, 2008
My boyfriend said he never wants to eat any other vegetables again besides this recipe. We made twice the sauce, and were certain to brown the butter slightly. We didn't have cooking spray so we drizzled some olive oil on the asparagus and rolled to coat them before baking - I don't know if this makes it easier to avoid over-baking the asparagus? But it was GREAT. We couldn't stop eating these till they were gone.
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2 users found this review helpful

Chicken Salad Puffs

Reviewed: Mar. 27, 2008
I didn't actually use the chicken salad recipe, just the idea for chicken salad puffs, as well as the puff recipe (I filled it with chicken salad from my own recipe.) However, I thought I'd post a review based on what really helped make this dish successful. I read the reviews here and saw that many people's puffs had flattened out, so I looked up cream puff recipes to see what they did. The recipe here http://allrecipes.com/Recipe/Cream-Puffs/Detail.aspx is basically the same recipe as these puffs, and has a great review, second one down on the main page, that gives some essential tips for keeping your puffs from collapsing. After poking holes in my puffs with a toothpick near the end of baking time, I only had one or two that collapsed. Cutting off the top, there was nothing to hollow out, it was already a hollow shell PERFECT for spooning chicken salad into. These were a great success at my Easter party and I will definitely use the puff idea for chicken salad in the future!
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16 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Mar. 27, 2008
I made this for the first time for an Easter party. Many of my guests asked what was in the dressing and said they loved it; another guest said she normally doesn't like spinach and that this is how she'll eat it from now on. I made the dressing the night before and put it in the fridge and it was fine - I think the sugar kept the olive oil from solidifying like olive oil based dressing often does in the fridge, so I didn't have to "thaw" the dressing before use. I will definitely make this often in the future when strawberries are in season! In my boyfriend's words, "it was... really good."
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2 users found this review helpful
Photo by Chef Caroline

Summer Pasta D'lite

Reviewed: Feb. 27, 2008
This is a great, light recipe. I think the angel hair is the perfect pasta for this, since it's also very thin and light. Some tips or alterations I made: I added more olive oil than the recipe called for (it helps flavor the pasta) and more olives. I personally don't like raw onion, so I used onion powder (liberally) instead. I was very generous with the salt (kosher) and pepper, and added garlic powder as well. I can see how this might be bland if you aren't very liberal with the spices, and I think even if I had used onion, I'd still add the onion powder. The whole thing was VERY flavorful and had a nice blend of flavors and textures. I'd definitely make this again, and add it to my "staple summer foods." One thing I would warn against is eating this left over. I guess the salt sweated the water out of the cucumber, and leftover this was so watery and bland it was almost inedible. Definitely eat this right after making it.
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17 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Jan. 21, 2007
These were delicious! We did follow some of the suggestions to use tomato sauce instead of tomato soup, and to add a bit of oregano to the meat mixture. In the future, it wouldn't hurt to add some more rice to the mixture as well. Apart from the long prep time (which took far longer than the hour they say), this recipe is great, and I would definately make it again. (we served them with pierogies for an authentic Polish experience!)
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3 users found this review helpful

Peanut-Ginger Marinade

Reviewed: Feb. 1, 2006
Very good recipe! I omitted the chile paste and doubled the red pepper (mine was crushed), used ground ginger, and added a splash more soy sauce and vinegar while I cooked it. I cut my chicken into bite sized pieces, and sauteed it with onion, yellow bell pepper, mushrooms, and broccoli. The marinade made a great sauce to serve it over rice.
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3 users found this review helpful
Photo by Chef Caroline

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Aug. 21, 2005
This recipe was great! I made it for a group of about 30 people and got nonstop compliments about how fabulous the pasta was. Out of about 6 dishes, this is the one people came up to me and noted. Even people who don't like sausage or tomatoes said it was exceptional and that they'd like to see it again. This has become one of my staple meals and is often requested by my boyfriend (and myself!). It never gets boring and when there are leftovers, they're always quick to get claimed!
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2 users found this review helpful

Double Chocolate Chunk Cookies

Reviewed: Apr. 23, 2004
I used 1 cup white chocolate chips and 3/4 cup semisweet chocolate chips instead of the chocolate chunks. They were delicious!!! Some people who tried them said the texture was more like brownies - I like to cover them before they're completely cool so they stay chewy.
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1 user found this review helpful

 
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