Caroline C Recipe Reviews (Pg. 10) - Allrecipes.com (1509368)

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Caroline C

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Cuban Shredded Pork

Reviewed: Aug. 25, 2009
I made this with a pork tenderloin. I also used a carton of beef broth instead of water, to which I added some Chipotle powder and Adobo seasoning as well as the garlic etc. We had it in flour tortillas with the usual fixings (lettuce, sour cream etc etc). This was easy to make and was so tasty! Thanks!
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Sole In Butter Sauce

Reviewed: Aug. 25, 2009
I have no idea what I did wrong (maybe my taste buds are on the fritz due to the fact I'm preg) but I didn't like the butter sauce at all. No matter how much I played around with it, it was horribly salty, acidic and sour. I ended up using a slotted spoon to scoop up the minced garlic, and topped the fish with that. Oh well, thanks anyway!
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1 user found this review helpful

Montana Tonic

Reviewed: Aug. 20, 2009
I am completely addicted to this stuff! I make it with raspberry zinger teabags. Like the previous reviewer notes, this is a super refreshing drink that is neither overly-sweet nor super fizzy. I usually just chill it in the fridge and omit the ice cubes. I seriously cannot get enough of it. Thanks so much!
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3 users found this review helpful

Marinated Chicken Pita Sandwich

Reviewed: Aug. 20, 2009
I woke up craving chicken shawarma for lunch, and this recipe fit the bill! I sliced the chicken breast thinly, and marinated it for about five hours (cut back on the olive oil). Served it in a pita with lettuce, tomato, onion, and tzatziki sauce. Fantastic flavor! Totally hit the spot. Thanks!
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1 user found this review helpful

Delectable Marinated Chicken

Reviewed: Aug. 19, 2009
I've had this recipe bookmarked for AGES - I'm kicking myself that I didn't make it sooner. I had to make a couple of changes due to what was on hand - I used sesame oil instead of sesame seeds and canola oil; I didn't have molasses and couldn't find my teriyaki, so I added a small squirt of hoisin sauce. I marinated the skinless drumsticks for 6ish hours, turning roughly every 30 mins. The meat was a touch dry (my fault - I baked them too long) but so unbelievably flavorful! I served them with sweet potato fries and homemade mac n cheese. Fantastic. Thanks!
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1 user found this review helpful

Skrie Salmon

Reviewed: Aug. 19, 2009
As written, the flavors are SO subtle they are almost non-existent. I made the sauce with fresh mint (used a small-ish bunch that I removed after it had wilted down), and also added some lemon zest to the lemon butter. I brushed the cooked salmon with some reserved anise sauce before drizzling the lemon butter over the top. This turned out ok but it was rather a lot of work for pretty mediocre results. Oh well. Thanks anyway!
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7 users found this review helpful

California Fusion Peach Salsa

Reviewed: Aug. 19, 2009
This was SO good! I made it with fresh peaches that were super sweet and juicy. The only garlic chile paste I had was garlic sriracha, but it worked perfectly. I've served it over plain grilled chicken breasts and also grilled ahi tuna steaks. Delicious! Thanks so much!
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15 users found this review helpful

Jalepeno Cheese Dip

Reviewed: Aug. 19, 2009
I made it with half mayo and half sour cream. I also doubled the amount of jalepenos. It was too spicy for me but Husband loved it. Next time I'll omit the olives and add some green onion instead. Not bad. Thanks!
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2 users found this review helpful

Sweet and Spicy Meatloaf

Reviewed: Aug. 14, 2009
Because of the comments about the mixture being too wet, I cut back on the BBQ sauce, and partially drained the canned tomatoes. Apart from adding a little salt and pepper, I made it as written. The result was a very bland, crumbly loaf with an uneven, mushy texture. I won't be making this again. Thanks anyway.
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10 users found this review helpful

Che Guevara's Ceviche

Reviewed: Aug. 12, 2009
You can't beat a good ceviche on a hot summer's day! I made this with cod and uncooked shrimp. I followed others' advice and drained the lime juice from the fish before stirring in the other ingredients. I added a little bit of V8 juice to the mix, and also ended up sprinkling a little more cilantro on top. Husband said it needed some hot sauce but, otherwise, we both really enjoyed it. Thanks, Stalin!
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2 users found this review helpful

Easy Lamb Shawarma

Reviewed: Aug. 10, 2009
I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boiled meat" appearance another reviewer mentioned. Served it in pitas with tomato, onion and a garlicky tzatziki sauce - SO much flavor, and super tender too! Nice recipe. Thanks!
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13 users found this review helpful

Central American Tacos

Reviewed: Aug. 10, 2009
The meat needs some seasoning (garlic, cumin, Chipotle powder etc) but the avocado sauce is absolutely phenomenal! (and it's even better with a generous splash of lime juice.) This is definitely going to be a favorite at my house. Thanks!
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1 user found this review helpful

Breakfast Sausage Bread

Reviewed: Aug. 9, 2009
I like to make this with frozen bread rolls so that I can customize the filling a little more (I use regular pork sausage but add red pepper flakes and/or diced jalepenos to Husband's). I also use Italian herb blend seasoning. They taste good, are great for any on-the-go breakfast/snack, and they keep very well. Thanks, Shirley!
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8 users found this review helpful

Lamb Stew with Green Beans

Reviewed: Aug. 4, 2009
Absolutely the best lamb stew I've ever made! I omitted the celery and parsley as we don't like them, and I used fresh herbs instead of dried. I was skeptical about adding the cinnamon but I'm glad I did - it gave the stew a distinctly Middle Eastern aroma and flavor, which I love. It was a little bit watery when I added my fresh green beans but that was no biggie - I just left off the lid for the last 20 mins of cook time. Perfect! Fantastic recipe, Kathy! Thanks so much!
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7 users found this review helpful

Grilled Chicken with Salsa Barbecue Sauce

Reviewed: Aug. 3, 2009
I had to tweak the sweet/sour ingredients a little bit til they were how I wanted them. I baked the chicken legs in the oven at 350f for about 40mins (they were pretty big, thick and meaty), basting every so often with the salsa sauce. Since I used a combination of salsa and picante sauce, they were too spicy for me, but Husband loved them. Served with a cucumber/corn salad, and sweet potato fries. Not bad at all. Thanks, Beverley!
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6 users found this review helpful

Grilled Tostadas with Roasted Corn

Reviewed: Aug. 2, 2009
I made it with leftover grilled chicken. Apart from adding some Chipotle powder to the mix, I made it pretty much as written. Really good (though next time I'll sprinkle a little fresh cilantro on top). Thanks!
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4 users found this review helpful

Cucumber-Avocado Salad Dressing

Reviewed: Jul. 31, 2009
Definitely make, cover and refridgerate for an hour or so so that the flavors really develop and meld. Also, if you use English cucumbers, you won't have to de-seed them. This makes a terrific salad dressing but I also LOVED it in a turkey/Swiss/alfalfa sprout sandwich - so good! Great recipe. Thanks!
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4 users found this review helpful

Trout Amandine

Reviewed: Jul. 31, 2009
This was pretty good. I made it with trout filets as that's what was in the freezer. Be careful when browning the almonds - mine went from "perfect" to "overdone" in a matter of seconds. Other than that, this is a nice easy way of cooking trout. Thanks!
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4 users found this review helpful

Steve's Spicy Shrimp Kabobs

Reviewed: Jul. 21, 2009
Outstanding! I made this with whole jalapenos, and stuffed them with a little cream cheese as well as the marinated shrimp. I also used half a slice of bacon per pepper, which was plenty. They they were a bit fiddly to make, the end result was definitely worth it. Amazing! Thanks so much!
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8 users found this review helpful

Home Style Macaroni and Cheese

Reviewed: Jul. 21, 2009
I followed other reviewers' suggestion and cut way back on the cream cheese. I also upped the amount of extra-sharp Cheddar by about another cup. Although we both really enjoyed the actual mac and cheese, we weren't too thrilled by the breadcrumb topping - was kind of "sandy" and not very pleasant. Next time I make this, I'll try using panko crumbs for more of a crunch. Not bad at all though. Thanks!
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2 users found this review helpful

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