Carson Recipe Reviews (Pg. 1) - Allrecipes.com (16716033)

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Strawberry Cream Pie To Die For

Reviewed: Mar. 3, 2013
Excellent! Of course, I'm always a sucker for fresh strawberry pie. I made my own crust b/c the store bought ones taste just like grocery store pie. Hmmm... imagine that! I also made my own glaze and let it be a bit chunky. As a result, the strawberry topping turned out not quite as firm as I'd hoped, but that was no fault of this recipe. I'll just add a bit more cornstarch next time. The cream filling was divine, and as the name of the recipe indicates, this pie truly is "to die for". I'm making another tomorrow to take to a benefit dinner!
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12 users found this review helpful

Tender Italian Baked Chicken

Reviewed: Feb. 28, 2013
Wonderful the 1st time. No, OUTSTANDING! However, i'm getting ready to make this again, but will be adding rosemary, thyme, & oregano. I'll also mix 2 tablespoons of Dijon mustard in with the mayo. I'll also be placing the chicken on a wire rack over a foil-lined baking sheet. Serving with Rosemary/Asiago Cheese Bread, and Grandma's Green Bean Casserole from this site (replacing the cheddar cheese with provolone slices).
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3 users found this review helpful

Derby BLT Dip

Reviewed: Apr. 14, 2012
Excellent dip! One thing I did differently was to use real bacon crisped and chopped. A word of caution here if you choose to use real bacon is that it WILL get soggy and wimpy if it sits for more than a few hours. Make your bacon up ahead and store in a separate air tight container until ready to serve, then just stir it in.
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22 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 31, 2011
I use this sauce for Asian chicken wings. Here's what I do: 1) In a plastic bag, mix 1 teaspoon each of salt and pepper to 1 cup of AP flour. Put all chicken pieces inside, coat well, and let stand for at least 1/2 hour. Deep fry at 360 F. 2) If making a lot, put cooked wings in an oven proof bowl in a preheated 170 F. oven. 3) Add at least 1 teaspoon of crushed red pepper flakes to the sauce and warm to about 130 F. in microwave. Stir and let stand ~~ keeping warm. 4) Pour sauce over wings and toss to coat.
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3 users found this review helpful

James Gang Red Velvet Cake

Reviewed: Nov. 26, 2011
I made this cake today and it was awful, I followed the recipe exactly, it was dry and the taste was not good. What a disappointment I love red velvet cake.
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5 users found this review helpful

Dark Chocolate Truffles

Reviewed: Oct. 21, 2011
Excellent! I placed a pistachio nut in miniature cupcake wraps then filled with chocolate mixture, topped with another nut. Next time I'll use almonds on top and almond extract in the mixture.
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26 users found this review helpful

Cream Cheese Crust

Reviewed: Apr. 27, 2011
In addition to the recipe as written, I whisked together the flour, 2 rounded tablespoons powdered sugar and 1/2 teaspoon salt. Once the dough was formed, I placed it between 2 pieces of plastic wrap and rolled it into a disc. Then chilled for 1/2 hour before rolling out to fit the pie pan.
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2 users found this review helpful

Cream Cheese Crust

Reviewed: Apr. 27, 2011
In addition to the recipe as written, I whisked together the flour, 2 rounded tablespoons powdered sugar and 1/2 teaspoon salt. Once the dough was formed, I placed it between 2 pieces of plastic wrap and rolled it into a disc. Then chilled for 1/2 hour before rolling out to fit the pie pan.
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8 users found this review helpful
Photo by Carson

Clark's Quiche

Reviewed: Apr. 17, 2011
Eggs never tasted better than in a good quiche. This one is a great one! Thanks Clark!!! I made 4 modifications. 1) I didn't have any ham so I used 1 lb. bacon drained. (Note: Try making your bacon in the microwave. Place 2-3 paper towles on a microwave safe plate. Arrange the bacon 1layer thick and not overlapping. place another paper towel on top. Nuke for about 4 minutes ...longer if necessary.) 2) I added about 1/3 cup diced red pepper for flavor and color. 3) I sprinkled a strong 1/4 teaspoon of ground dried rosemary leafs on top of the mushrooms. Used a mortar & pestle to crush the rosemary. 4) After 30 minutes of baking, I sprinkled 1/4 cup of Parmesan cheese flakes on top. By waiting until then, the cheese did not burn but rather turned a nice golden brown. Also, instead of making 2 quiches, I decided to make 1 deep dish (see photo). This required me to turn the oven down at the 40 minute mark to 350 F and bake an additional 15-20 minutes. Perfection!
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25 users found this review helpful

Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Mar. 21, 2011
YES! I think an angle kissed my tongue. I added 1/2 teaspoon of cinnamon and used buttermilk powder. I just wish it was Sunday morning all over again!
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1 user found this review helpful

Beer Batter Fish Made Great

Reviewed: Mar. 20, 2011
Great recipe! I kicked this batter up a notch and added 1/2 teaspoon of cayenne & 1/2 teaspoon of Montreal Steak seasoning and made some of the best onion rings I've ever had. And yes, IT IS IMPORTANT to dredge in flour before dipping in the batter! I prefer draining on a wire rack as opposed to the brown paper bag (which I tried) per a few suggestions. They did, however, remain nice and crispy. Thanks, Linda, for a great recipe!
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5 users found this review helpful
Photo by Carson

Basic Irish Soda Bread With Cheese

Reviewed: Mar. 18, 2011
The word 'basic' in the title of this recipe started wheels turning in my head. The following is where I went with this wonderful bread: First, I increased the recipe by 50%, then 1) In the dough, I mixed 3 tablespoons sliced black olives and 1/4 teaspoon Herbs de Provence. 2) I rolled it out into a circle about 3/8 of an inch thick. 3) I only used 1 egg for brushing the top. 4) For the topping, I used 4 sun dried tomatoes (sliced), and equal amounts of assiaga, flaked Parmesan and fresh grated mozzarella cheeses ~~ totaling 1 cup. Baking time was 19 minutes @ 400 F. It rose to 3/4 of an inch when done. I cut it into squares and served warm at yesterdays St. Patricks Day party. Okay, so what I did to it made it so VERY unIrish (more mediteranean). I'm looking forward to using this basic recipe for other tasty experiments!
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7 users found this review helpful

Baked Apricot Chicken

Reviewed: Mar. 6, 2011
What a treat! I didn't have any apricot preserves so I drained a can of apricots, mashed them w/ a potato masher, added 1 cup sugar and 2 T. cornstarch mixed in 1 T. cold water. I brought that to a biol, stirring constantly, then simmered to finish thickening. Perfect preserves! I continued with the rest of the recipe as written except I used Catalina salad dressing as suggested by other reviewers. I served this with red rice and strawberry and feta salad from this site. The next day I rolled the leftovers in Drakes fish batter and deep fried. It was 'finger-lickin' -good!'
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9 users found this review helpful
Photo by Carson

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Mar. 2, 2011
Excellent! I used this recipe as a base. It's an extremely versatile and user friendly combination of ingredients. Out of habit, I always proof my yeast first. While that's proofing, I combine half the flour and the rest of the dry ingredients minus the salt in a stand up mixing bowl. Once proofed, I blend it with what's in the bowl and mix with a paddle attachment. Then I add the rest of the flour, the salt, and tossed in a BIG handful of quick oats and 5-6 tablespoons of wheat germ (so I wouldn't feel guilty eating it), then used the dough hook. I took suggestions from other readers and soaked 2 cups of dried cranberries and squeeze drained well. I added a shy 1/2 teaspoon of finely grated lime zest and combined with cranberries. After the first rise, I hand kneaded the berries and zest into the dough. After baking, and while the bread was still hot out of the oven, I liberally drizzled Vanilla Glaze (from this site) over both loaves and IMMEDIATELY sprinkled crushed granola into the still wet glaze. All I can say is, "WOWZA!" Thanks wisweetp for sharing your secrets for this extraordinary culinary treat!
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10 users found this review helpful

Homesteader Cornbread

Reviewed: Feb. 8, 2011
Wowza! I followed other reviewer's suggestions ~~~ then watched the angles kiss the tongues of my guests. Here's what I did: 1) Switched the flour ratios 2) Let cornmeal/milk mix stand 10 minutes 3) Used 1/3 C. white sugar & 1/3 light brown 4) Beat the batter for 5 minutes w/ a whip 5) Added 1/2 can creamed corn 6) Warmed & whisked together equal amounts of butter and honey, then drizzled on top of each slice. 7) Served with ham & bean soup ...but that's another story.
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2 users found this review helpful

Broiled Grapefruit Crisp

Reviewed: Jan. 2, 2011
This is wonderful! However, if you like your grapefruit cold, like I do, make this an hour or two ahead and refrigerate.
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3 users found this review helpful

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

Reviewed: Aug. 23, 2010
Because this recipe sounded so good, I decided to give it a try. OMG! It was wonderful. I live in a small town and couldn't find any goat cheese so I used plain havartti instead. Also, I could only find prosciutto in 3" x 7" slices. So I used two slices per breast and wrapped them lengthwise ~~ overlapping the ends under the bottom. Thus, there was no need for toothpicks. For the last 5 minutes of baking, I turned the breasts back so the ends were on the bottom again, and broiled for 4-5 minutes. I served this with oven baked red potatoes and Strawberry and Feta Salad from this site.
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24 users found this review helpful

Habanero Sauce

Reviewed: Aug. 9, 2010
I just finished making a batch of this and was fairly pleased with the results. Next time, I think I'll go easy on the liquid smoke and cumin. Cutting both in half. I can always add more! Also, if it's to be used as a salsa, it should be a bit thicker. A couple of hours in the refrigerator, however, ought to stiffen up the molasses and honey.
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20 users found this review helpful

 
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