Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (18864630)

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Key Lime Pie V

Reviewed: Aug. 11, 2007
My father was adamant that TRUE key lime pie had three very distinct qualities, it was made with KEY lime juice, and not just lime juice, it was NOT green colored (sign of food coloring or geletin), and it wasn't smothered in whipped cream. This recipe is exactly how I remember this pie from his kitchen and from our trips to the keys. Delicious!
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57 users found this review helpful

Super Easy Doughnuts

Reviewed: Sep. 4, 2005
I loved these, they were light and fluffy and reminded me of when my mother made doughnuts when I was a child. I agree with alot of other reviews, they needed more dry ingredients or less wet (I simply added more flour until it was at a soft, roll-able texture). I don't know about going as low as 160 on the oil temp tho, mine worked great at 375, and started cooking slower when the oil cooled down to 350, I would imagine keeping the oil so low (the 160) would make them greasy. Wish we had powdered sugar to glaze them, but they were good with a sprinkling of granulated sugar and cinnamon.
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29 users found this review helpful

Cream of Tomato

Reviewed: Sep. 10, 2005
This came out quite delicious. I did have to make a few changes to mine. For instance, I used a Tbsp of Italian seasoning instead of the dried herbs, I also added a bit more salt than it called for since my soup came out a bit bland. Finally I had to thicken up my milk more with roux (mixture of melted butter and flour) before I added it to the tomatoes but my tomatoes were very watery. Besides that ;) The recipe came out delicious and was definately the best tomato soup I have tasted!
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23 users found this review helpful

Farfalle with Ham and Peas

Reviewed: Mar. 22, 2009
Not bad for such a quick and easy recipe. I made a few preparation changes. Instead of adding the ham and peas and milk to the pasta, I heated the milk in a seperate pan then melted the cheese in. Then I stirred in my peas, ham and pasta. The sauce was a bit bland for my tastes so I'll try jazzing it up a bit. Also the pasta was somewhat dry, even with using a 12 oz package instead of a 16. Needs a bit more sauce.
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14 users found this review helpful

Cheese Frenchy Sandwiches

Reviewed: Oct. 24, 2007
I love this! Like a previous reviewer, I didn't bother to freeze it at all. I also just used my deep fryer instead of the oil in a pan. Quite delicious!
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9 users found this review helpful
Photo by Carrie

Flan II

Reviewed: Apr. 30, 2007
I loved this recipe! My finished product still had some crystalized sugar left in the bottom of my custard cups, but it might be the way I melted my sugar. Next time, I do think I will add a bit of water to the "caramel" and a little vanilla extract to the custard to give it a bit more richness.
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6 users found this review helpful

Brandied Orange and Cranberry Sauce

Reviewed: Nov. 25, 2011
This is really good! Just be absolutely sure you don't use the pith! (the white part). I did use about half the amount of zest as others recommended, and I also added a stick of cinnamon to step two and removed it at the end. Oh, and DON'T THROW AWAY THE ORANGE WATER that you worked so hard to make!! Substitute it for water in whatever recipe might taste better with a hint of orange, or add an equal amount of sugar to it, heat to dissolve and you have a wonderful orange simple syrup. You can use it to make recipes, or even mix with your leftover brandy to make some really good cocktails (I added mine to our batch of sangria we make every year and it came out extra delicious :)
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4 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Jun. 10, 2011
Delicious!! We made this using left over turkey and used fresh spinach that I sauteed instead of the frozen. It came out wonderfully!
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4 users found this review helpful

Mama's Potato Salad

Reviewed: Jun. 10, 2011
This is very good, but I agree with other reviewers that it needed a little something. I added a couple tablespoons of sugar and it really rounded it out nicely. I would imagine using sweet pickle relish instead of the dill pickles would have a similar effect.
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4 users found this review helpful

Bread Pudding II

Reviewed: Mar. 1, 2011
I highly altered this recipe, but it was a great starting point :) Changes I made: - Used homemade Challah instead of french bread - Replaced the milk with half and half and only used 1 1/3 C. - Added about 3/4 C dried sweetened cranberries and the 2/3 C orange juice I reconstituted them in (cooked the lot on the stove for about 10 min). - Left out the nutmeg (didn't have any) and the pecans. Served it with a simple caramel sauce: - 1/2 C each of butter, granulated sugar, brown sugar, and cream - cooked together on the stove for a few minutes until hot and well combined. Next time I plan on reducing the sugar a bit since the challah, sweetened cranberries, and orange juice added plenty on their own.
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4 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Sep. 23, 2005
This recipe was amazing!! It didnt last more than 2 days in my house. The recipe makes too much filling to just make one pie, but easily makes two standard pie crusts (might do one if you use a deep dish). I also cooked mine at 300 degrees for longer because the top started to scorch before it was set. Definatley a keeper!
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4 users found this review helpful

Tuna Bites

Reviewed: Sep. 10, 2004
Recipie was quite soupy when I made it, but I added some extra tuna and some bread crumbs and it firmed right up. Recipie is a bit vague on the frying section. I used 350 degree oil and about golf sized balls.
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4 users found this review helpful

Brazilian Black Bean Stew

Reviewed: Mar. 8, 2012
This is a gorgeous stew!! We have small children, so I omitted the pepper, but my husband and I added sriracha to ours and agreed that it needed the heat.
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3 users found this review helpful

Braised Celery

Reviewed: Oct. 27, 2010
I was nervous about this recipe since the ingredients seemed to be lacking flavor, but it came out really well. My husband even liked it, which is amazing since it's green. :) I'd pass on the salt next time though, or substitute stock for the bouillon.
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3 users found this review helpful

Spaghetti Carbonara

Reviewed: Dec. 1, 2011
Delicious! I was a bit skeptical because of the low number of ingredients and also because I wasn't sure how easy it would be to "cook" the eggs onto the pasta, but it came out really good and was quite a bit easier than I had imagined. I used turkey bacon because it was what I had on hand, but I can't wait to try it again with the real stuff :)
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2 users found this review helpful

Ultimate Maple Snickerdoodles

Reviewed: Jun. 16, 2011
YUM! Like many other reviewers, I did not have maple sugar. So, to compensate, I use all white sugar with a tiny bit of maple syrup mixed in. If you add a small enough amount (about 1 tsp to a full cup of sugar) and mix it thoroughly, you can end up with a crumbly sugar mixture that has the maple taste, but is still powdery enough to roll the cookies into.
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2 users found this review helpful

BBQ Chicken Calzones

Reviewed: Jun. 10, 2011
Quick and simple. It was a great way to use up leftover poultry. We didn't add any fresh cilantro since we didn't have any on hand, and it wasn't missed.
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2 users found this review helpful

Caramel Cake I

Reviewed: Jun. 9, 2007
Ok, so the icing was the best, tho really rich. I think in the future I will probably make up the caramel icing like the directions say, but instead of just beating it, I'll fold it into some whipped cream of already prepared butter cream frosting to lighten it up. The cake wasn't bad, mine fell, so I'd reduce the amount of powder. In the future though, to avoid the trouble, I think I'd rather use a boxed caramel cake.
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2 users found this review helpful

Easy Add-In Macaroni and Cheese

Reviewed: Nov. 27, 2006
This is the ultimate comfort food! I have also made it with shredded velveta, which works just as well.
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2 users found this review helpful

Banana Banana Bread

Reviewed: Mar. 2, 2013
This has been my goto recipe for using overripe bananas for over 10 years now. I never actually measure my bananas but find that 3 bananas is a perfect amount. My kids love it, and it freezes wonderfully. Try baking it in muffin tins and freezing the muffins. Warm individually in the microwave for about 30 seconds for a quick breakfast or snack.
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1 user found this review helpful

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