Carla Recipe Reviews (Pg. 1) - Allrecipes.com (1556268)

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Jean's Super Salad with Ginger-Citrus Dressing

Reviewed: Feb. 10, 2014
The cumin just doesn't belong. I'll keep looking for a citrus-ginger dressing.
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Quick and Easy Pizza Crust

Reviewed: Jul. 6, 2012
Quick and easy, as advertised! I made 4 personal pizzas out of this crust, prebaked for 5 min, then let the kids put their own toppings on. Afterward, I baked them for five more minutes. They loved it. Not the most delicious crust ever, but they were ready in no time and were tasty enough! Next time I will try adding some garlic or herbs.
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3 users found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: Mar. 16, 2012
I would have never thought to put these spices together but really they are great together and the "shake and bake" technique could not be simpler. I did reduce the chili powder and use (milder) white pepper somewhat for my kids, but the flavor was outstanding. I doubled the recipe and did 7 or 8 boneless, skinless thighs with it with some mixture left over. They have much more surface area once they are boned and skinned, but even with the bones and skin it would depend on the size of the thighs how many you can do. This is on the menu plan for next week already!
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Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 19, 2011
Too sweet, with a sort of bitter undertone. Definitely looking for another recipe.
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3 users found this review helpful

Authentic Mexican Tortillas

Reviewed: Apr. 12, 2011
I substituted Smart Balance spread for the shortening (no hydrogenation) and used a food processor to put it all together. First the dry ingredients went in, then cut in the Smart Balance by pulsing, then added the water little by little. Once it was wet, I ran it until it was doughy. Easy! My kids are totally hooked on store-bought tortillas so I thought they might object to my irregularly shaped and relatively thicker tortillas, but they loved them. My 7-year-old requested I made them "every day". I did not find them to be too salty at all, or tough. I kept them on a warmed plate with an ever-so-slightly dampened dish towel on top as I made them and they stayed nice and hot through dinner. I didn't need to cook them more than maybe 40 seconds per side to get some nice golden spots all over. These are not like your store-bough tortillas, at least mine turned out thicker (maybe like the thickness of a "gordita" style tortilla). I did not let them rest before cooking them; I don't know if this makes a difference. But I like that these have five simple ingredients; no preservatives or anything weird like that. I'm thinking about turning on my oven and slightly toasting the leftovers brushed with butter and sprinkled with cinnamon and sugar for my own secret dessert. Don't tell.
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11 users found this review helpful

Baked French Fries II

Reviewed: Mar. 22, 2011
My husband has made these several times, without the cheese, and they are great. I can only imagine they'd be even better with the cheese!
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1 user found this review helpful

Meatball Nirvana

Reviewed: Mar. 22, 2011
Made these without the red pepper or hot pepper sauce. A huge hit. I had extra and I planned to freeze them, but my husband kept eating them every time he passed by the tray, so I didn't even have to! Great for making ahead!
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2 users found this review helpful

Taco Seasoning I

Reviewed: Mar. 22, 2011
We use this recipe all the time for ground beef or ground turkey. It's great because we can make it as spicy as we like, and there are no fillers. We usually put 1/4 of water in the pan with the meat to make it easier to stir in. Good stuff!
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6 users found this review helpful

Blueberry Crisp II

Reviewed: Mar. 22, 2011
Wow this recipe was surprisingly easy and good. I used half frozen berries and half very ripe fresh berries, and since I didn't want it to be too watery, I tossed them in a little flour. The second time I made this I used less sugar, and it was much better for my taste. The mayo is surprising, and great since we are lactose intolerant, no butter! The topping was not exactly "crisp" but it is a good, quick, and easy dessert.
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1 user found this review helpful

Grilled Asparagus

Reviewed: Mar. 1, 2011
I hate asparagus, but trying to be healthy we tried this out. It was quick and easy, and made it much more palatable. If you're an asparagus fan, you're going to love this.
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2 users found this review helpful

Bird's Nest Pie

Reviewed: Dec. 7, 2010
My mom has been making this dessert for years. SHe usually does not invert it, so when i made it I didn't either. Fewer dirty dishes! But I followed the directions, and apparently she does something different because mine wasn't as good as hers. I suspect she puts spices in the batter like some others mentioned. I'll have to ask her! ---------------------------------------------------------------- update: I made this a second time, and the key: Instead of dusting the sugar and spice mix on top after its baked, toss the apples in it before arranging them in the pans. Fabulous with real whipped cream on top! Not as sweet as apple pie, but a satisfying dessert that both adults and kids at our hosue love.
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8 users found this review helpful

Simple Scones

Reviewed: Nov. 8, 2010
Great recipe. I also used the food processor to put it together, dry ingredients first, then added in the wet. I used frozen blueberries instead of raisins so I added those in by hand afterward. The second time I made it I added 1tsp vanilla extract, and I think it was better like that.
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1 user found this review helpful

Hummus III

Reviewed: Oct. 31, 2010
Even better with a little more cumin. We have been taking this to parties and potlucks since the summer, and it's been a hit every time!
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2 users found this review helpful

Naan

Reviewed: Oct. 3, 2010
I've never had naan before but I made it for a World Vision house party potluck that had the theme of food around the world to go with a Dominican stew that I made. I used fast-acting/bread machine yeast so I wouldn't have to proof it (you just add it at the same time as the other ingredients at once) and made it on an electric griddle. It was definitely easy to make and tasted good. It was sweeter than I expected (though not sweet per se). I think next time I'd make it with a little more salt and a little less sugar, but I guess it wouldn't be authenic. :) Thanks for the recipe. :)
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Pesto Tomatoes

Reviewed: Sep. 6, 2010
I used campari tomatoes for these. I found them to be delicious but far too watery.
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1 user found this review helpful

Peruvian Chicken Soup (Aguadito de Pollo)

Reviewed: Aug. 25, 2010
I followed the directions. The taste was good but the chicken was way overdone. There must be a better way.
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3 users found this review helpful

Crustless Spinach Quiche

Reviewed: Aug. 25, 2010
I added mushrooms to this and reduced the cheese by half. Yum! _____________________ Edit: 8/30 I also made this adding leftover crabmeat. Double yum! My kids don't even complain about the spinach. _____________________ Edit: 10/7 Made this again tonight using Parmesan cheese (only 1 cup), adding a cup of cooked salmon, and sliced mushrooms. I baked one in a pie dish and the other in an 8x8 square so I can freeze portion-size squares for a quick breakfast option. This quiche is definitely a regular at our house! You can do so much with it!
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Key Lime Pie I

Reviewed: Jun. 19, 2010
I've never liked storebought key lime pies, but it is my father-in-law's favorite so I made it for his Father's Day celebration. I used bottled Key Lime juice (Nellie & Joe's brand) and added a little bit of ordinary lime zest. Just a pinch. I found the crust ingredients to be insufficient to press into my 9" pie dish, so I added 1/4 cup more graham crackers and a little more butter and sugar to make it fit better. I totally overbaked the crust before I even got started, but the filling was delicious and the flavor was very good. It was not too sweet at all. For the whipping cream I used 2tbsp powdered sugar, but next time I'll use 3 to sweeten up the topping as a contrast to the tart limey filling. I think the people who say this tastes like condensed milk are probably not using good limes or lime juice, because it did not taste overly sweet at. We got the thumbs-up from my father-in-law.
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Curried Chicken Tea Sandwiches

Reviewed: Jun. 1, 2010
I make these for Mother's Day tea and other big functions. They are always a hit. I do prefer to shred the chicken, but the taste is fabulous either way.
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 1, 2010
I cooked this chicken without the onion (didn't have one) and in an enameled cast-iron pot because I don't have a roasting pan. It holds heat really well, and the smell of it cooking in the oven made me so hungry, that I decided to check the internal temperature about an hour early. It was indeed done a bit early (sometimes my oven runs hot too, so that might have contributed to the early finishing time). I just had one of the wings (before dinner, bad me) and it was beyond delicious. It might be the best chicken that's ever come out of my oven. I will definitely make this again, and soon! You should too!
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3 users found this review helpful

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