Caroline C Recipe Reviews (Pg. 2) - Allrecipes.com (1509368)

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Caroline C

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Hackin Chicken

Reviewed: Feb. 12, 2013
The first time I made this it was with boneless skinless chicken breasts. Turned out ok but rather dry. The second time, I first marinated the chicken breasts in some of the barbecue sauce for a couple of hours, and it made a huge difference - very moist with a lot more flavor. The only other change I made was to add the cheese and then broil - way quicker than returning it to the oven for 10 or so minutes. I also use whatever cheese I have on hand - extra sharp Cheddar, Swiss, Provolone or a combination. Good stuff. Thanks!
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Cheesy Corn Casserole

Reviewed: Jan. 12, 2013
Only had about 4oz of sour cream so I made up the difference with some ricotta. Apart from adding a bit of salt and pepper I made it as written, and it was a big hit, especially with my two little ones. Wasn't as dry/cornbready as I was expecting. Next time I will halve the batter, and add some fresh diced jalapenos for Husband. Thanks!
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Winter Root Vegetable Soup

Reviewed: Jan. 1, 2013
I made this with a big bulb of fennel instead of celeriac, and I eyeballed the rest of the ingredients. Turned out super thick, so I added some milk until the mixture was more soup-like. Used my trusty immersion stick blender to puree it up just a little bit - wanted each bite of soup to have distinct vegetable flavors.
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Codfish Chowder

Reviewed: Nov. 2, 2012
Made it with canned corn and regular white potatoes, and I also added a little heavy cream. Turned out great. Had it for lunch with some nice crusty Italian bread - perfect for a chilly Fall day. Thanks!
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4 users found this review helpful

Andouille Sausage and Corn Chowder

Reviewed: Nov. 2, 2012
Enjoyed this a alot although 2t dried thyme is WAY too much imo. I used just under 1t and it was still a bit too much. Followed the submitter's suggestion of adding a can of creamed corn - liked the texture much better. Thanks!
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3 users found this review helpful

Tomato Barley Soup

Reviewed: Oct. 28, 2012
Really like this recipe. Use my stick immersion blender to puree half of the soup then add it back to the broth/chunky veggies. Even better when you throw in a little sachet of jamon bouillon and some diced ham.
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2 users found this review helpful

Sweet Potato Casserole VI

Reviewed: Oct. 28, 2012
Holy cow, can you say SWEET? I halved the sugar called for in the sweet potato mix but it was still waaaayyyy too much for my taste. Even Husband, who is a huge SPC fan, said it was a little too much. Still plan on making this for Thanksgiving dinner but will use a third of a cup of sugar (half white, half brown.) Think I might also use half pecans, half walnuts for the topping. Giving it three stars instead of two as my 18 month old absolutely LOVED it, and he's going through a pretty picky stage at the moment.
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Moroccan Vegetable Soup

Reviewed: Oct. 24, 2012
Expected to like this more than I actually did. Tasted pretty good but I got tired of it quickly. Husband not keen either. This was ok but I wouldn't make it again. Thanks anyway!
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Outrageous Chocolate Chip Cookies

Reviewed: Oct. 24, 2012
I am a terrible baker, but these came out PERFECT. Didn't deviate from the recipe at all, although I baked the first batch for 12 minutes and they were a bit too dry and crumbly; did the second batch for 9 minutes, and they were exactly as we like them. Loved that they weren't too sweet, and also really enjoyed the texture of the oatmeal. Would be interested to make them with crunchy peanut butter next time. Thanks so much, Joan!
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Caramelized Spicy Pumpkin Seeds

Reviewed: Oct. 20, 2012
Can't say I was ever a huge pumpkin seeds fan until I tried this recipe. Holy cow, they are so addictive. Definitely agree that brown sugar is the way to go. Good stuff! Thanks, Theresa!
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1 user found this review helpful

Irish Potato and Chive Casserole

Reviewed: Aug. 18, 2012
Absolutely disgracefully delicious. In a pathetic attempt to make it less horrible for you, I halve the amount of cream cheese. This then allows me to justify sprinkling a couple of handfuls of grated extra-sharp Cheddar cheese on top. Plan on making it this Thanksgiving as it will HORRIFY my health-conscious MIL. Heh!
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9 users found this review helpful

Curry Coleslaw

Reviewed: Aug. 18, 2012
I expected to like this much more than I actually did. I kept thinking the dressing would be better suited to a potato salad? Think I might try that, and will omit the peanuts. Thanks anyway!
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Empire Biscuits

Reviewed: Aug. 18, 2012
This was definitely one of the most fun "recipes from home" that I've made with my little girl. On the one hand, they were rather a lot of work, it was frustrating how easily they broke when lifting them off the cookie sheet, and I made them WAY too big, but Lily had a ball sandwiching them together, drizzling them with icing, and adding the cherry! Only change I made was to use 3c a.p. flour and 1c of Bird's custard powder as another reviewer suggested. Not sure I'll make them again, but we had a blast putting them together. Thanks so much, Marcie!
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Kalbi (Korean BBQ Short Ribs)

Reviewed: Aug. 18, 2012
Marinated the ribs for 3 days as another reviewer recommended. Also upped the amount of garlic. These turned out AMAZING - so much flavor, and the meat was fall-off-the-bone tender. So good! Thanks, CC!
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Ten Minute Enchilada Sauce

Reviewed: Aug. 18, 2012
Super easy and pretty dang good. You'll probably have to tweak the seasonings quite a bit, but this is a really good basic recipe. I like to saute some finely diced white onion and a jalapeno or two in the oil before adding the flour and chili powder. A little bit of fresh oregano is nice too. Thanks!
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Barbequed Potato and Garlic Scape Packets

Reviewed: Jul. 1, 2012
I love really really easy recipes that taste absolutely amazing - this is definitely one of them. Cut back on the olive oil, and added a small knob of butter to each packet. Spuds took about 30 minutes to be cooked all the way through Delicious! PS Don't forget to slice the flower heads off the scapes as well.
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Thai Cucumber Soup

Reviewed: Jul. 1, 2012
Initially made it as written, and it was ok. Actually that's not true, the only change I made was to use lemon juice instead of lemon grass (not the same I know, but I live 25 miles from the nearest Asian market, and I had all the other ingredients.) However, after playing around with the ingredients, this ended up being easily one of the best soups I have ever made. I think the biggest improvement was adding a can of coconut cream -definitely recommend that! I also did my usual thing of using my immersion stick blender on half of the soup. Really awesome! Thanks, Dayna!
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Dilly Cucumber Salad

Reviewed: Jun. 10, 2012
Been making this a couple of times a week since my dill is growing like crazy in the garden. Made as written, it's way too sweet, the cuke slices get floppy, and there's not enough dill flavor. I halve the sugar, cut the cucumbers quite thickly, double the dill, and also add some very finely chopped mint. Very refreshing, and also works really well in homemade gyro sandwiches.
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Barbecued Short Ribs

Reviewed: May 28, 2012
First time cooking beef short ribs. Made it pretty much as written but thought that the sauce was lacking. Ended up adding a good amount of our fave bbq sauce to the mix - a big improvement. Really liked the end result but wished that they were a bit more sticky and/or crispier. Will have tioo experiment a bit next time. Thanks, Margery!
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Quinoa Tabbouleh

Reviewed: May 28, 2012
Since I'm not a fan of parsley, and I'd never even tasted quinoa before, I wasn't sure how this would turn out. Have to say that I absolutely LOVE this super easy, super flavorful, refreshing little salad! Made it exactly as written, and it was superb. Next time I think I'll use a combination of parsley and mint, and add some goat's cheese or feta. Thanks so much!
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