Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (18904891)

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Peach Muffins

Reviewed: Sep. 9, 2011
Fabulous, light, fluffy muffins. I took the suggestions of some other reviewers and used more peaches (4 whole ones, peeled and pitted, then run through a food processor), 1/2 cup of milk, replaced 1/2 cup of the vegetable oil with applesauce, and then cut the sugar back to adjust for the fact that I'd used cinnamon applesauce. I ended up using 1 cup white sugar and 1/2 cup brown. They were done a couple minutes early too, so keep an eye/nose on them.
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3 users found this review helpful

Ranch Dressing II

Reviewed: May 16, 2011
I make a healthier version with 1 cup non-fat yogurt and 2 tbs mayo, and I replace the onion powder with fresh grated onion (which prevents it from tasting yogurty). Any time I make this dressing, I end up stuffing myself with so much of it on top of raw veggies that I end up losing a pound or two from not being able to consume much else -- it's that good.
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3 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 20, 2010
I used plain non-fat yogurt thinned with a little skim milk instead of buttermilk, and I cut the sugar to 1/2 cup. This was fantastic. I think I can safely call this the best cornbread I've ever had.
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3 users found this review helpful

Creamy Cucumber Dressing

Reviewed: Oct. 1, 2010
I find this recipe a little bland as is. To make it really good, I add a tablespoon of fresh grated onion (pref. yellow or white), a heaping tablespoon of mayonnaise (helps to thicken it if you find it too thin, plus makes it less yogurty tasting), and about a tablespoon of dried dill. Sesame seeds can be added for a little texture too -- works well as a dressing for falafel or a veggie wrap. Note: the white pepper is key to this recipe. I only use a dash of it because it is strong, but no other pepper will give the same taste.
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5 users found this review helpful

Cardamom Almond Biscotti

Reviewed: Sep. 21, 2010
I had to cook these longer to get them the appropriate hardness. The texture wasn't perfect, but the flavor was good. Next time I'll try substituting fresh yogurt for sour cream to make the dough moister and see how that affects texture. I replaced the almonds with chopped pistachios for my Indian in-laws, and the finished product was good with chai.
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3 users found this review helpful

Amish Breakfast Casserole

Reviewed: Sep. 21, 2010
I usually make this for dinner rather than breakfast, and my husband loves it. We're vegetarian, so I replace the bacon with either Morningstar sausage crumbles or homemade seitans ground up and seasoned with herbs de Provence, depending on what I have on hand. I omit the Swiss cheese since I'm not a fan of it and use non-fat cottage cheese. I don't bother thawing the hash brown potatoes very well, but it's never given me a problem. A good casserole to make if you have house guests too since you can make it the night before and serve it for breakfast, and any leftovers reheat well.
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Apple Crisp II

Reviewed: Sep. 21, 2010
This is sooooo good. I did as some other reviewers recommended and doubled the oat mixture, and I would not recommend doing that. It just made it dryer than I was expecting (even then it was really good though). I served it over homemade cinnamon ice cream, which remedied the dryness. Would also be really good with vanilla ice cream.
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1 user found this review helpful

Vegetarian Korma

Reviewed: Sep. 21, 2010
This is good. I like the other reviewers' suggestion of replacing the cream with coconut milk, it's definitely an improvement. I also reduce the curry powder to 1/2 T and replace the rest with a tablespoon or two of mild curry paste (available in the international aisle of most grocery stores) to reduce the heat and increase the flavor. I also add some garam masala to taste. The thing that makes me really enjoy this dish is adding fried cubes of paneer. It adds a nice sweetness, and I just really love cheese.
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Spinach and Feta Pita Bake

Reviewed: Sep. 21, 2010
This was really good. I expected it to taste "healthier," but instead it will be one of the recipes used for "Pizza Thursdays" at our house. I use fat free or low-fat feta (whichever is on sale) and make my own sun-dried tomato pesto from another recipe on this site (doesn't really matter what pesto you use as long as it's garlicky and tastes good). Highly recommend.
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4 users found this review helpful

Baked Potato Skins

Reviewed: Sep. 21, 2010
I was shocked how much these taste like potato skins you'd get from a restaurant. I omitted the bacon since I'm vegetarian, but did everything else according to recipe. They fell apart a little when I was gutting them and brushing them with oil, but that is at least partly my ancient microwave's fault for not baking them very well. Regardless, the finished product was delicious.
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2 users found this review helpful

Cheese Herb Bread

Reviewed: Sep. 21, 2010
This bread warm from the oven with a pat of butter is one of the best things I have ever tasted. I set my bread machine to dough and then made the dough into about 10 rolls. Baked half and froze half, and the ones that had been frozen were just as good a few days later.
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5 users found this review helpful

Tasty Breaded Seitan

Reviewed: Sep. 21, 2010
So good! I used homemade seitans and did as some other reviewers suggested and doubled the nutritional yeast. Instead of the tamari, I dipped the seitans in a mixture of Bragg's liquid aminos (practically the same thing, flavor-wise) and beaten egg to make the mixture stick better. The finished product tasted like school cafeteria chicken fried steak (in a good way), so next time I'm going to make a gravy and mashed potatoes to go with it. This is definitely the best breaded seitans recipe I've tried. *I have since tried serving these with gravy and mashed potatoes, and they are really good. To make a good chicken-fried-steak-style gravy for them, reserve the oil after cooking the seitans and just whisk in and cook 1/4 c. flour, add vegetable broth until the flour is wet enough to completely dissolve, and then add 4 cups milk. Bring the gravy to a simmer and cook for about 7 minutes until thickened. Season with kosher salt and pepper.
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Best Ever Banana Bread

Reviewed: Apr. 3, 2009
I made a lot of my own alterations so I'm not even sure this counts, but it came out delicious and the buttermilk idea was a really good one for making the bread supermoist. Here are the substitutions I made, mostly to reduce the calories -- plain non-fat yogurt instead of buttermilk (works in pretty much all recipes calling for buttermilk, as far as I can tell), used half all purpose flour and half whole wheat flour, only used 1/4 c. or less of oil and about 1/3 c. of cinnamon applesauce, only used 3/4 cup of sugar in total (1/2 c. brown, 1/4 c. white -- it was still plenty sweet, probably in part because of all that cinnamon applesauce), and added about 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ginger, and 1/8 tsp. ground cloves to the flour before mixing the dry ingredients with the wet (the spices are just personal preference -- they give it a sort of spicy pumpkin pie flare). I was in love with a different banana bread recipe from this website, but this one is at least as good even after making all the substitutions to make it healthier. A very forgiving and tasty recipe! I recently froze an extra loaf and thawed it a week later. It tastes even better than the loaf I ate immediately. This bread definitely freezes well.
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4 users found this review helpful

Green Bean and Mushroom Medley

Reviewed: Feb. 19, 2008
It's hard to get my fiance to eat his vegetables, but he loves this dish. I think it's the copious amount of butter.
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1 user found this review helpful

Hummingbird

Reviewed: Feb. 19, 2008
Delightful!
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2 users found this review helpful

Drew's World Famous Triple Rush Hot Chocolate

Reviewed: Feb. 19, 2008
This stuff really has to be strained. It tastes great, but I was choking on powdery contents the entire time.
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Curry Pumpkin Soup

Reviewed: Feb. 19, 2008
Really good, creamy soup! I add a tablespoon or two of chili powder.
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Sauteed Portobellos and Spinach

Reviewed: Feb. 19, 2008
I tripled the garlic and used Marsala wine, did everything else as written. Fabulous!
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 19, 2008
Delicious! Don't skip the streusel topping -- it really makes the muffin.
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3 users found this review helpful

Crustless Spinach Quiche

Reviewed: Feb. 19, 2008
I used this recipe as a base, but instead of spinach, onion, and muenster, I use all my leftover vegetables and a lesser amount (4-6 oz) of whatever cheese I want (usually smoked gouda). I also add some skim milk to the beaten eggs. This is a great recipe for using up leftover veggies, particularly if they've already been seasoned and cooked as some other side dish. Just chop them up a bit and throw them in. I was surprised how good it turned out. Just make sure to choose a cheese you really like as it makes a huge difference.
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4 users found this review helpful

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