CARMIK124 Recipe Reviews (Pg. 1) - Allrecipes.com (1926434)

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Sausage Casserole

Reviewed: Dec. 13, 2013
I made this casserole this morning, based on what others have tried. It was perfect. I used 4 cups of thawed hash browns and mixed them with the butter, then baked at 375 for 40 minutes. While they baked I cooked the sausage, chopped onion, and chopped bell pepper together. I mixed the beaten eggs with the cottage cheese and cheddar cheese, then added the cooled (a bit) sausage mixture. I added the egg mixture over the potatoes and baked another 30 minutes at 375. Perfect! Thanks for all the help, guys!
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Sausage Casserole

Reviewed: Dec. 13, 2013
I made this casserole this morning, based on what others have tried. It was perfect. I used 4 cups of thawed hash browns and mixed them with the butter, then baked at 375 for 40 minutes. While they baked I cooked the sausage, chopped onion, and chopped bell pepper together. I mixed the beaten eggs with the cottage cheese and cheddar cheese, then added the cooled (a bit) sausage mixture. I added the egg mixture over the potatoes and baked another 30 minutes at 375. Perfect! Thanks for all the help, guys!
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1 user found this review helpful

Chef John's Stuffed Peppers

Reviewed: Apr. 7, 2013
These are delicious! The best stuffed peppers I've ever tasted and that's saying a lot. The sauce is really good and I don't normally like tomato sauces. You must try these. I didn't have the sausage on hand so I used all ground beef, but followed the recipe exactly. I'll be making these a lot from now on.
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9 users found this review helpful

Asparagus Chicken Quiche

Reviewed: Nov. 16, 2012
This is delicious. I used all cheddar cheese because that's what I had in the frig, and I didn't use mushrooms because my husband doesn't like them, but I don't think you can mess this up. It's a very good recipe.
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4 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Nov. 16, 2012
Excellent soup! I thought 6 potatoes would be too much, but it's perfect. Also, I used more spinach than called for and wish I hadn't. Don't mess with this recipe, it's right on!
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2 users found this review helpful

Quick Chicken Piccata

Reviewed: Jul. 22, 2012
Followed the instructions to a tee and this came out fantastic! My husband and I both thought it was delicious.
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2 users found this review helpful

Crustless Cranberry Pie

Reviewed: May 6, 2012
Very easy and delicous. I, too, use 3/4 tsp vanilla and 1/4 tsp almond extract as 1 tsp would be too much for my taste. I've made this a couple times and am stocking up on cranberries now (in November) so that I can make it throughout the year.
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9 users found this review helpful

Apple-Glazed Pork Chops

Reviewed: Mar. 29, 2012
Delicious! I used four thin pork chops and Fuji apples. I used herbs de provence instead of the rosemary and thyme, and used 1 Tbls of flour in some water to thicken. This was soooo good, and so fast and easy. Wish I'd found it sooner! Thanks!
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2 users found this review helpful

Whole Wheat Honey Bread

Reviewed: Mar. 29, 2012
I recently found this recipe and am making it for the 3rd time this month. It's absolutely delicious and so simple! I use the 3 Tbls gluten, olive oil for the shortening, and light crust and basic setting as suggested. I usually have to add a bit more flour as the dough is sticky after the first kneading, but that's easy to do. This is my favorite bread right now. Thanks for this great recipe!
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2 users found this review helpful

Mulligatawny Soup I

Reviewed: Dec. 20, 2011
I just made this and ate a bowl. Very, very good. I doubled the recipe and glad of it. I forgot to add the cream at the end and didn't even miss it. I'll add it later, though. Differences: I roasted the chicken breast first with olive oil, salt & pepper, then cut it in bite sized pieces after it cooled... and I added three shakes of cayenne. Delicious.
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2 users found this review helpful

Creamy Cranberry Salad

Reviewed: Nov. 24, 2011
This is the best cranberry salad I've ever tasted. It's easy and can be prepared ahead. A must try!
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2 users found this review helpful

Mushroom Stuffed Zucchini

Reviewed: Aug. 8, 2011
My husband loves these! I followed the recipe exactly and it was delicious. I did have to substitute cheddar for the jack cheese, but that's the only change I made.
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4 users found this review helpful

Kielbasa and Cabbage

Reviewed: Jul. 14, 2011
This looked good, but the sugar ruined it for my husband and me. Loved the caraway seeds, though. I would try it again without the sugar.
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2 users found this review helpful

Fluffy Seven-Minute Frosting

Reviewed: Sep. 8, 2010
I tried to make this frosting today. I tried 3 times! It burned the first time, it turned into sugar crystals the second time, and the third time I just stopped the cooking at a soft ball stage. I will never make this again as it's too sweet anyway.
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7 users found this review helpful

Dutch Babies II

Reviewed: Jul. 11, 2010
I read all reviews and this is what I did. 3 eggs, 2/3 C butter, milk, and flour, tsp vanilla, pinch salt. I put a 12" Calphalon pan in oven while preheating to 425, with butter in the pan. When preheated the butter was browning. I added a sliced apple and sprinkled cinnamon on it, then dumped in the batter on top, and baked it for a scant 20 minutes. It slid right out of the pan. I served it with sugar-free maple syrup and it was delicious! What a treat, and sugar free!
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2 users found this review helpful

Dutch Babies II

Reviewed: Jul. 11, 2010
I read all reviews and this is what I did. 3 eggs, 2/3 C butter, milk, and flour, tsp vanilla, pinch salt. I put a 12" Calphalon pan in oven while preheating to 425, with butter in the pan. When preheated the butter was browning. I added a sliced apple and sprinkled cinnamon on it, then dumped in the batter on top, and baked it for a scant 20 minutes. It slid right out of the pan. I served it with sugar-free maple syrup and it was delicious! What a treat, and sugar free!
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17 users found this review helpful

Lemon Icebox Pie III

Reviewed: Jun. 9, 2010
Love this pie! It's so easy! The proportions are good, but I added one more lemon's zest for a tangier flavor. Just taste before filling crust to get the lemon to your liking. I topped it with blueberries. Thanks for a great, easy recipe, Heather!
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2 users found this review helpful

Bowties with Chicken and Asparagus

Reviewed: Jun. 8, 2010
I've made this twice now, and I love the recipe. However, for 16 oz of pasta, I use at least 2 bunches of asparagus, 3 to 4 chicken breasts (cut into 1" pieces) a cup of chicken broth, 6 to 8 cloves of garlic, and 1.5 cups of Parmesan. I also sprinkle it with crushed red pepper flakes, then top with lemon zest when serving. Delicious!
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2 users found this review helpful

Penne with Chicken and Asparagus

Reviewed: Jun. 8, 2010
I've made this twice now, and I love the recipe. However, for 16 oz of pasta, I use at least 2 bunches of asparagus, 3 to 4 chicken breasts (cut into 1" pieces) a cup of chicken broth, 6 to 8 cloves of garlic, and 1.5 cups of Parmesan. I also sprinkle it with crushed red pepper flakes, then top with lemon zest when serving. Delicious!
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2 users found this review helpful

Alsatian Pork and Sauerkraut

Reviewed: Jun. 6, 2010
I gave this 5 stars because it's the real thing, just like I had in France! I made some changes because of what I had on hand. I used a 32-jar of sauerkraut, a golden delicious apple, no juniper berries, no pork chops and no fresh parsley. Instead of making a spice bag, I just added freshly ground black papper, one shake of ground cloves, and a teaspoon of dried parsley flakes directly into the pot. I used hot dogs for the meat, added the cooked bacon, and used about 8 peeled and quartered red potatoes, let it simmer about an hour and a half, and it all came out delicious. Great recipe! Thanks 4Nancy! Next time I'll follow the recipe exactly.
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25 users found this review helpful

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