Caroline C Recipe Reviews (Pg. 1) - Allrecipes.com (1509368)

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Caroline C

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Classic Fish and Chips

Reviewed: Sep. 27, 2005
Being that I am English, and grew up with outstanding Fish and Chips, it's not really surprising that homemade F&C rarely come close to hitting the mark. With regards to this recipe, the chips were quite good (make sure you cut them nice and chunky, not skinny little fries). The fish batter, however, wasn't good - bland and oily, and it turned mushy while the other pieces of fish were being cooked. I MUCH prefer the beer batter in the 'Fish Tacos' recipe submitted by Tanya; the batter is light, crispy, flavorful - exactly how it should be. Thanks anyway.
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Photo by Caroline C

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jun. 7, 2006
I made this as written, and we enjoyed it. However, if I were to make it again, I would use a hot tangy English mustard (we could barely taste the Dijon), decrease the amount of honey (too sweet for my taste), and use more pecans and less breadrcrumbs (making it more crunchy and flavorsome). The '10 minute per inch of thickness' baking suggestion was absolutely spot-on. Thank you, Christine!
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Asparagus with Sliced Almonds and Parmesan Cheese

Reviewed: Apr. 28, 2006
We love this. I cook the asparagus my usual way - add spears to boiling salted water, and simmer until they turn bright green (about 2 mins). Drain, and immerse in a bowl of iced water - heat the butter in the skillet, add the asparagus and and let it heat through. I then add the almonds, and stir. I sprinkle the cheese over the asparagus on the serving plate - this all avoids soggy almonds, over-cooked asparagus, and gluey cheese. Delicious and easy. Thanks!
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311 users found this review helpful
Photo by Caroline C

Strawberry Bread

Reviewed: Jun. 19, 2005
Thanks SO much to all the previous reviewers who provided such great tips. This turned out wonderfully! I halved the recipe to make one loaf - used 1/4 c olive oil, 1 1/2 c strawberries (I sprinkled them with sugar, then smooshed them up with my fingers), 1/2 tsp cinnamon, and 1 tbsp vanilla extract. It was perfectly cooked after 45 mins. The consistency was light, the sweetness spot-on, and the strawberry flavor was just right also. I served this warm with a little fat-free Cool Whip and a sliced strawberry garnish. Thank you, Ellen, for boosting my baking confidence!!
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Asparagus Wrapped in Crisp Prosciutto

Reviewed: Jun. 7, 2006
This was the first proscuitto and asparagus recipe I ever made, and I can't say we were terribly impressed with my first attempt. The prosciutto I buy is quite thin but rather large, and I soon discovered that there was WAY too much proscuitto for each spear - it was way too salty, it overwhelmed the taste of the asparagus, and it took so long to crisp up that the asparagus got soggy. We much prefer it when I just use a very thin ribbon of proscuitto per spear, or better still, use the 'Prosciutto Wrapped Asparagus' recipe on this site, which uses a thicker ribbon of proscuitto and a little blob of cream cheese per bundle of spears.(For 5 stars, simmer the spears in boiling salted water 'til they turn bright green, immerse in iced water, then proceed with the recipe. It will stay beautifully crisp and green)
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Country Quiche

Reviewed: Mar. 19, 2006
When I make quiche, I use only 2 eggs and WAY more cheese. I love the combination of Gruyere and Emmental (they're a bit expensive, but they taste awesome). Sometimes I add sliced tomatoes, or mushrooms and garlic. It's very versatile. Also, I prick the pie crust all over with a fork, then bake it for about 10 mins before adding the filling. This helps to avoid the sogginess you often get.
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Proper English Cottage Pie

Reviewed: Oct. 7, 2004
I'm English, and apart from the addition of the pie crust (which I omitted), this is pretty authentic. Like others, I used a little ketchup instead of tomato paste. Also, I used Bisto Gravy Granules (from the British food store I go to) to thicken it. Finally, I threw in a handful of frozen peas. (Btw, Shepherd's Pie is made with ground lamb; Cottage Pie with ground beef).
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Bacon Mushroom Swiss Meatloaf

Reviewed: Mar. 9, 2006
Wow, this was probably the best meatloaf I've ever made! The changes I made were to omit the evaporated milk (I was making this with 8oz meat, and didn't want to open a whole can for for a couple of tsps), add a heaped tbsp of French Onion soup mix, and I put a thick slice of cheese on top at the end so it would melt down nicely. We both really enjoyed this. Thanks so much!
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Caramel Sauce

Reviewed: Jul. 26, 2005
I first reviewed this a couple of years ago, but I wanted to post again in response to the scare-mongering... Ok, so my experience is this: I have boiled DOZENS and DOZENS of cans of condensed milk, and I can assure anyone that IT IS COMPLETELY SAFE TO DO SO. My only advice is 1. Make sure you keep topping up the water, and do not let the pan boil dry. 2. Be careful when opening the can: I wrap the can in an old towel, because some of the very hot caramel sauce does ooze out of the puncture hole a little. By the way, the 'sauce' will turn out very very thick and gloopy - NOT a syrupy pourable consistency.
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Grilled Bacon Jalapeno Wraps

Reviewed: Jul. 2, 2006
The de-seeding is a bit of a pain, but these are very good. I simmered the peppers in boiling salted water for about 4 mins, then proceeded with the recipe. Peppers turned out tender, and the bacon was nice and crisp. Thanks!
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Fifteens

Reviewed: Mar. 27, 2006
Digestive biscuits are a British thing. In Britain, 'biscuits' are what Americans call 'cookies.' Digestive biscuits are high in wheat flour, and are not very sweet. You can eat them on their own with a nice cup of tea, but they are also very good topped with cream cheese. The most popular brand of digestives are made by McVities. I have seen digestive biccies in the 'World Food' aisle of large grocery stores, and also speciality British food shops.
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Homemade Wine

Reviewed: Mar. 9, 2006
I didn't really know what to expect when I threw this together 8 weeks ago (I'd forgotten about it actually). All I can say is, wow, this stuff is STRONG! (and I am not a light-weight by any means when it comes to drinking, haha). I made it with a cherry/apple concentrate which, with the sugar, is a little bit too sweet. Oh well, it does the job :)
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Photo by Caroline C

Pickled Garlic

Reviewed: Jun. 15, 2005
These have been sitting in the fridge so long, I forgot I made them! I'd been buying expensive pickled garlic cloves at Meijer for a good while when I saw this recipe, so I thought I'd give it a go. I love them! I used mustard seeds instead of dry mustard, because a)that's what I had on hand and b)that's what the Meijer garlics have too. I like slicing them up in salads. Thanks so much, Brenda!
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Scrambled Eggs Done Right

Reviewed: Jan. 25, 2006
Sorry to rain on the parade, but I didn't much like the mayo taste. I'll be sticking with my 2 egg/tbsp milk/s&p scrambley recipe. Delicious!
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Grandma Oma's Pickled Okra

Reviewed: Jan. 12, 2008
I didn't bother with the hot water bath as I knew they wouldn't last very long. I just put them in sterile mason jars. I think the recipe needs to be a little more specific about what vinegar to use. I used a combination of white distilled (for the twang), apple cider (for the mellowness) and white balsamic (LOVE the flavor). I think you need to play around with it until you find the particular flavor that you like. I would still probably just buy my regular jarred pickled okra, but this was a fun thing to try for a change. Thanks!
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Bubble 'n' Squeak

Reviewed: Sep. 8, 2005
Bubble and Squeak is a traditional English dish that is usually served on Boxing Day (December 26). Obviously, you can have it any time of the year, but the idea is that you smoosh up and skillet-fry together the veggies left over from the Christmas Day main meal, ie. peas, roast potatoes, carrots, cabbage and brussel sprouts. I know this because I have eaten it every December 26 for the last 30 years! It takes its name from the noise it makes while cooking. It doesn't smell especially wonderful while cooking, but the end result is absolutely delicious!
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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Jan. 3, 2006
Wow, this is the first meatloaf I've made that didn't fall apart! While I was very pleased with the overall presentation, I thought it was rather bland. I wish I'd added the whole packet of Ranch, plus it could have done with some additional seasoning (onion powder, garlic powder etc etc). The FF onions were hardly noticeable too. I'll be making this again, but with a few modifications.
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Photo by Caroline C

Minestrone Soup I

Reviewed: Dec. 29, 2003
FANTASTIC!! Instead of using regular chicken broth, I first roasted the Christmas day turkey bones, then boiled them in water for an hour with a couple of carrots, an onion, a few bay leaves and some pepper corns, to make a rich delicious broth. I also added some left-over turkey meat, and used a can of kidney beans. Other than that, I followed the recipe to the letter. The result was amazing - a rich, tasty hearty soup, just perfect for a Winter day. I will definitely be making this again! (3.17.06 This recipe has gradually evolved into an 'Everything but the kitchen sink' kind of soup - it's great for using up all those sad-looking veggies that take up fridge space, those 90% empty boxes of pasta in the cupboard, and the half can of whatever beans you didn't use. It doesn't matter what you use, it always tastes great!)
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The Best Stuffed Mushrooms

Reviewed: Sep. 14, 2009
I don't want to even think about how many of these I ate... The only change I made was to lightly sprinkle the mushrooms with a mixture of breadcrumbs and Parmesan. These were absolutely delicious! Thanks so much, Leslie!
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84 users found this review helpful
Photo by Caroline C

Cheese and Bacon Potato Rounds

Reviewed: Mar. 5, 2005
So simple and so delicious!! I spray the potato slices with a little butter-flavored Pam for convenience, and to cut down on calories. The only things I change are to add some seasoning - salt and pepper, and a little garlic powder. Also, I mix the bacon, cheese and onion with a little Ranch dressing so it is easier to spoon over the spuds. These are my standard pot luck contribution, and they are always appeciated. Thanks so much, Michele!
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