CARLA H. Recipe Reviews (Pg. 1) - (18768719)

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Vegetarian Four Cheese Lasagna

Reviewed: Oct. 8, 2013
This is my favorite lasagna recipe, and I've been making it for years. I rarely can get fresh pumpkin, so I use butternut squash instead. I like my noodle layers to completely cover the layer below them, so I use three noodles per layer rather than two. Sometimes I add some sauteed chopped onions to the tomato layer. My "improvement" to this recipe is to cut the cooked tomatoes and eggplant slices into bite-size pieces as I layer them into the casserole. I don't like huge chunks of veggies on my fork, because then that bite does not include the other flavors of cheese and noodle. With the smaller pieces of vegetables, every bite of the casserole includes the veggies and the sauce and the cheeses and the noodle. Yum! It also makes the lasagna neater to cut and serve. My kids have moved out, but whenever they hear that I'm making this recipe, they beg me to make a pan for them. So, I usually make several pans at once. I made six pans last weekend. However, I only tripled the ingredients, rather than multiplying by 6, and used smaller baking pans. (Note: I use three noodles per layer rather than the two which the recipe calls for.) So, each pan holds four or five servings, rather than 8. That works better for us, and the fully assembled dish freezes beautifully.
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9 users found this review helpful

Matthew's Bearnaise Sauce

Reviewed: May 9, 2010
Sorry, but this recipe did not work out for me at all. I made the reduction the night before, and then I reheated it before proceeding with the recipe. I followed the recipe exactly, whisking for all I was worth, but the sauce separated anyway. It did not become "thick and creamy"; it remained sort of curdled-looking. I tried blending it in the blender, but it did not change consistency. I added some chopped fresh tarragon at the end, and apologized to my dinner guests. The flavor was not bad, but was more mild than I was expecting.
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1 user found this review helpful

Oma's Rhubarb Cake

Reviewed: Apr. 11, 2010
This cake is amazing! I followed several other suggestions, and used 4 cups of diced rhubarb, and 1/4 cup brown sugar in the cake and all brown sugar in the topping. I had slightly less than a cup of sour cream, so I made up the rest with some vanilla yogurt. The rhubarb taste is very subtle, even with four cups of fruit. This was yummy as a morning coffee cake; yummy with afternoon tea, and especially terrific served warm with a scoop of strawberry ice cream for dessert! Alas, the cake lasted less than a day!
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35 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Mar. 27, 2010
These turned out beautifully. I made two batches of scones this morning. The other batch was "Ginger Scones" from Epicurious. These were much lighter, tastier, and easier to make, too!
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1 user found this review helpful

Maple Salmon

Reviewed: Mar. 3, 2008
My entire family loved this recipe. The fish was very fresh, and extremely moist. We grilled it, rather than baked. I used exactly 1/4 cup of maple syrup, and thought it could use a bit more. I skipped the garlic salt, and doubled the minced garlic. I also added a dash of ground ginger. I was worried that 2.25 pounds of salmon fillet would be too much for the four of us--but, there wasn't a crumb left!
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0 users found this review helpful

Bermuda Fish Chowder

Reviewed: Jan. 4, 2008
This recipe was great. I cooked it exactly according to the recipe, but since I had just under a pound of cod, I added some canned clams when I added the fish. It was really good. Just enough zing, but not too much.
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14 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Mar. 22, 2007
This is a terrific recipe. I realized yesterday morning that all my tenderloin recipes required marinating overnight, yet the tenderloin I wanted to cook for last night's dinner was still frozen! I found this recipe, and am so pleased, because it does not require any marinade. I followed the directions exactly, except I used onions instead of shallots. I used half sweet marsala and half dry, as one reviewer recommended, but I think next time I will use all dry marsala. The entire family loved it, and I am looking forward to my lunch of leftovers!
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3 users found this review helpful

Ham and Swiss Casserole

Reviewed: Mar. 18, 2007
My whole family loved this dish. I used half shredded swiss and half shredded cheddar, and that was only change I made. We devoured it!
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12 users found this review helpful

Artichoke Chicken

Reviewed: Mar. 1, 2007
This was fabulous! I used 1/2 cup of light mayo and 1/4 cup of fat free plain yogurt. I don't have any "garlic pepper", so I used a pinch of garlic powder and a dash of lemon pepper. I topped the casserole with a sprinkling of buttered breadcrumbs. I also reduced the heat to 350 and added about 8 minutes to the baking time. I could smell the yummy aroma almost immediately, and thought maybe it was cooking too hot. The whole family thought this was delicious, even the kids who at first said they'd never eat artichokes!
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2 users found this review helpful

Rita's Spinach Casserole

Reviewed: Feb. 28, 2007
I followed many of the reviewers' suggestions, and used 24 oz of tomato sauce, added dashes of garlic salt, Italian seasonings, and ground black pepper. It still tasted sort of bland, and I think that is because I used unseasoned tomato sauce. I then added some oregano and about 1/4 cup of chianti, and I really liked the taste. I blended all the ingredients and then topped with the cheese. I used a mixture of equal parts mozzarella, cheddar jack and crumbled feta. Everyone in the family loved it, but my husband thought it needed a bit more zing, and he suggested adding some sliced black olives and perhaps some diced tomatoes. I'm not so sure about the tomatoes, but I think the olives would give it the perfect taste. I'll try that next time!
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292 users found this review helpful

Cuban Shredded Pork

Reviewed: Feb. 25, 2007
Just made this dish for dinner. It was fantastic. I ended up using at least twice as much water to keep the chops covered, so I also doubled the thyme (added another big sprig) and peppercorns. I served this with red beans and rice, and thought it tasted best when I mixed the meat/onion mixture with the beans and rice on my plate. On its own, the shredded meat is hard to keep on a fork! It needed the moisture of the rice and beans, and the blending of the flavors was superb! Yum! This will also be terrific on tortillas, with a bit of melted cheese.
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1 user found this review helpful

Bruschetta Chicken Bake

Reviewed: Jan. 16, 2007
This dish was very easy and delicious. I was a bit concerned that the raw chicken wouldn't cook properly in just 30 minutes, covered in cheese and breadcrumbs as it was, so I precooked the chicken chunks. I think the cheese was a tad bland, so next time, I will add some grated parmesan to the shredded mozzarella. But, for a very fast meal, this was excellent!
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19 users found this review helpful

Creamy Veggie Fondue

Reviewed: Jan. 14, 2005
This recipe was excellent! I halved the recipe and that yields too much spice. If you halve it, you might want to cut the spices down to 1/3.
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2 users found this review helpful

Marie-Claude's Orange Cake

Reviewed: Jan. 14, 2005
This cake really is easy. I was doubtful about all that juice sitting on top of the cake, but the cake is dense and it does not get too mushy with the juice. I served this with whipped cream and little clementine sections on top. It probably would also work with canned mandarin oranges. The juiciness of the oranges on top, and the moisture of the whipped cream, together with the flavorfulness of the cake, made this a very good dessert.
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4 users found this review helpful

California Chicken Spaghetti

Reviewed: Jan. 14, 2005
I made this dish last night. I used about 2/3 the amount of oil and spices, and it was fine. The chicken pieces should be cut very small, so that they are covered with the spices. I also used canned diced tomatoes, and mixed some asiago cheese with the feta. Everyone loved the flavors.
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1 user found this review helpful

Mulled Apple Champagne Punch

Reviewed: Mar. 15, 2004
This punch was excellent! It smells and tastes great! Previous reviewer is right, though. I doubled the batch, and still ran out! Everyone just loved it! The Champagne adds the fizz, and it is delightful. On the second batch, I used slightly less of the mulled wine, and more of the champagne, because the spices are strong. Not to worry, though. We used up the leftover mulled wine with more champagne the next weekend! It seems to keep quite a while.
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13 users found this review helpful

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