Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (18469372)

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Chicken with Rice and Gravy

Reviewed: Apr. 10, 2014
Where to begin with saying good things about this recipe? Like another reviewer, I have trouble frying things - not an issue here. Chicken was perfectly done in 20 minutes (10/side) - fully cooked, juicy, and not one bit burned. I also have issues making gravy. However, this method worked great for me. The only problem was that we wanted more of it! I might consider increasing the servings to 6 for the gravy alone next time. My family devoured this meal, and even more impressive, it was on the table 30 minutes after we walked in the door on a busy weeknight - a new record! I even had time to clean up the kitchen while it was cooking! Served with Brilliant Sauteed Broccoli, also from this site, for a family-friendly, fuss-free dinner. Mashed potatoes instead of rice would be a nice way to change it up.
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Vegan Corn Bread

Reviewed: Feb. 25, 2014
This cornbread is fantastic! I needed a recipe that was dairy-free, but used an egg in place of the tofu, as I didn't need it to be vegan. Otherwise, no changes. I wasn't expecting much, since my usual cornbread is buttermilk-based... and I was very pleasantly surprised! This may have just replaced my regular recipe! It was the perfect in-between cornbread for me. Not as sweet and cakey as Northern-style cornbread, but not as dry and crumbly as Southern cornbread, and with a hint of sweetness that Southern cornbread doesn't have. Great texture, great flavor, just right on the amount of sugar - I can't say enough good things about it. A recipe that my dairy-allergic daughter AND other family members can all enjoy gets 5 stars from me for sure!
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Southern Dill Potato Salad

Reviewed: Feb. 13, 2014
I don't typically like potato salad... and I quite enjoy this one! The first time I made it, I followed the recipe exactly, and I thought the sour cream was what really made it outstanding. The second time I made it, I was going to be serving it to someone with a dairy allergy, so I had to use all mayo. Although I went ahead with the recipe, I was unsure if it would be as good without the sour cream. So I was very pleasantly surprised to find that it was still an excellent potato salad that everyone enjoyed! I would probably still prefer to make the sour cream version, if given a choice, but leaving it out is perfectly acceptable as well. Thanks for a recipe that made me give potato salad a second glance!
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Asparagus with Lime and Ginger

Reviewed: Jan. 27, 2014
Delicious! Who knew asparagus and lime were such complementary flavors?!? I prepared the recipe exactly as written, except instead of vegetable oil I used olive oil, and I probably used about half of the oil suggested (I drizzled oil into the dressing ingredients until I was just able to stir it - probably about 3 Tbsp). I wouldn't have wanted it any oilier. This made a fantastic side for Pineapple Spiced Chicken and Rice (also from this site). Thanks for a keeper recipe!
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Sweet and Spicy Swiss Chard

Reviewed: Jul. 1, 2013
I have to agree with the reviewer who said this tasted like beets. Unfortunately, since we don't care for beets, this wasn't a hit with our family. It looked beautiful in the bowl though, and kudos for the creative cooking method, which I plan to try with other greens that we like better (thinking collards might be a possibility). The ginger added bite, and the maple syrup added a delicate hint of sweetness. I found the cook times to be right on for the stems, but 2 minutes was not long enough for the greens. After cooking for 2 minutes in the pan, I put the lid on for another 2 minutes and let the greens steam, after which they had reduced just the right amount. Sorry this dish wasn't for us, but thanks for the idea!
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Fluffy Pancakes

Reviewed: May 28, 2013
My daughter has a dairy allergy, so I made these for her substituting soy milk for the regular milk (skip the souring step!) and dairy-free margarine. I also added a splash of vanilla. She gobbled them up, and I thought they were quite good as well. I've also made the recipe as written, and while I think they're delicious using the dairy ingredients, I was happy to find that this also makes a very respectable and tasty dairy-free pancake! I will be making a big batch of these to freeze, so my daughter can enjoy dairy-free pancakes the next time I make a batch of the real thing for my family!
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Buttermilk Pie Crust

Reviewed: Apr. 23, 2012
I made this exactly as written, and it was delicious! It complemented my strawberry pie very well. My previous favorite crust used all shortening - I like the combo of shortening and butter in this one. I followed the submitter's instructions for prebaking, and they were perfect. I was a little worried that I should have used pie weights, but the crust was fine and didn't shrink. Thanks for the submission - this might become my new favorite crust recipe!
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4 users found this review helpful

Swedish Meatballs (Svenska Kottbullar)

Reviewed: Mar. 12, 2012
We thought these were fabulous! I lightly toasted the bread before crumbling it, and the chunky breadcrumbs soaked in cream gave the meatballs a wonderful texture and flavor. I wouldn't change a thing about the meatballs, including using the optional spices (I did use all ground beef, as this was what I had on hand). For the gravy, I thought 1/2 container of sour cream was a bit too much. I'd recommend adding 1/4 container, then adding to taste after that, as you can always add more, but you can't take away. Really a terrific recipe that I'm sure we'll be enjoying many more times to come!
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6 users found this review helpful

Mexican Style Cornbread

Reviewed: Oct. 21, 2011
A word of warning - if you think you have jalapenos in the house, and it turns out you don't, DON't dump in an entire 4-oz can of chopped green chiles as a substitute like I did! The extra moisture meant it had to cook forever... and when it was finally done, it was still much more like spoonbread than cornbread. The flavor was good, so next time I make it, I'll be sure to use actual jalapenos, and I think I'll also use a can of drained corn instead of cream-style, as some other reviewers have done. I like my cornbread a little drier, so hopefully this tweak will do the trick!
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Classic Lukshen Noodle Kugel

Reviewed: Sep. 20, 2011
I was looking for a dairy-free kugel recipe, as I didn't have any of the cottage cheese or cream cheese on hand that most kugel recipes seem to call for, and I came across this. I think it baked for 5 minutes too long, as the top was a little crispier than I would have liked, so next time I will reduce the cooking time or cover it until the last 5 minutes. I was afraid it would be dry, so I added an extra egg and 1 T sour cream. The flavor of the browned onions really shone; I might increase those next time. Good, simple side dish, and a great way to use up leftover egg noodles!
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8 users found this review helpful

Strawberry Freeze

Reviewed: Aug. 22, 2011
This is a great use of leftover buttermilk! My daughter and I made popsicles (cutting the serving size down to 2, in order to accommodate our 4-popsicle mold - still had a bit left over, which we happily drank), and we both loved this summertime treat. I might decrease the sugar by 1/4 next time, as I found them to be fairly sweet, and I wanted to taste more of the buttermilk flavor. I'm sure this would be delicious as ice cream as well!
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6 users found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Mar. 3, 2011
The first time I made this, I thought it was great, but my husband thought the pork was too bland. So, the second time I made it, I rubbed both sides of the pork with a mixture of flour, salt, pepper, onion powder, and oregano. I browned the chops on both sides, then braised them in chicken broth with a splash of balsamic vinegar for about 20 minutes. The chops came out very moist and flavorful. Once I removed the chops from the pan, I reduced the chicken broth by about half, then proceeded with the recipe as written. This time, the recipe got hubby's thumbs-up! We left out the feta from personal preference, and I used Roma tomatoes because that's what I had on hand. It would probably be even better in the summer, with cherry tomatoes fresh from the garden!
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13 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Mar. 1, 2011
From the reviews, it seems that people who really enjoy the taste of broccoli don't like this recipe, but people for whom broccoli is just a so-so veggie love it. Broccoli is not our favorite vegetable, and I'm always looking for ways to make it more interesting, so I decided to give this recipe a try. We loved it! More importantly, my two-year-old couldn't stop eating it and asked for THIRDS! I roasted the broccoli for about 18 minutes, stirring after 15 once the sides touching the pan had browned. Like others, I significantly cut the amount of salt, and I also doubled the amount of olive oil. We found the lemon to be a personal preference - I didn't think it needed any; my husband wanted a lot - so next time I will serve it with lemon wedges on the side so people can doctor it to taste, rather than pouring lemon juice over it in the bowl. Thanks for a great new way to cook broccoli!
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33 users found this review helpful

Baked Honey Nut Chicken

Reviewed: Jan. 5, 2011
Although I use allrecipes all the time and have found several favorite recipes on this site, I've never before been inspired to leave a review. However, I just had to congratulate the creator of this recipe and say that as a life-long nut hater, I found this chicken to be phenomenal! I can tolerate nuts if I have to, and the rest of my family likes them, so I made this dish thinking they would enjoy it and I would scrape most of the nuts off mine. What a surprise when I found myself going back to scrape the extra nuts from the bottom of the baking dish onto my chicken, then eyeing my daughter's leftovers once she had finished! I followed the recipe exactly, except for marinating the chicken in the egg/honey mixture while the oven was preheating (about 20 minutes), and I wouldn't change a thing. Definitely company-worthy, and 5 stars!
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