Carol Rasberry Recipe Reviews (Pg. 1) - Allrecipes.com (19294407)

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Carol Rasberry

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Shortbread

Reviewed: Apr. 16, 2012
Fabulous! If you don't like this recipe, you don't know shortbread. In my experience, all shortbread dough is a bit crumbly. I have to admit, I cut a few corners. I did not make it into a log and chill it. I just pressed the dough into my Wilton cookie pan. It worked great. I also baked them a couple of minutes more and they did brown slightly. This recipmwouldmbe awesome as crust for a banana crime or coconut cream pie. I' doing that next. Awesome recipe. Update.....I made these a second time with my sister using her kitchen aid mixer. It is stronger than mine so it mixed these more thoroughly. The dough was not as crumbly this time. We made the log and sliced it but did not chill it. It worked just fine. Mine came out looking exactly like the picture and taste great. I still cooked them about 25 minutes because I made them about 1/2" thick. They do get slightly brown. Absolutely delicious! 10 Stars
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2 users found this review helpful

Cajun Blackened Redfish

Reviewed: Apr. 7, 2012
This was good if you like Lemon pepper and Italian dressing. We don't; and we especially don't like them together. I did not find the taste of this to be very authentic Cajun. I liked the process and I am glad to know how to blacken something. I can use that knowledge on other fish, chicken and so on. Next time I will use the peppers but not the lemon pepper and will make a different sauce. I may use "herbs de provence" next time as I think a french blend would be more authentic than "italian" dressing. I used a striped bass I caught instead of the red fish.
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1 user found this review helpful

Boat Drink

Reviewed: Mar. 30, 2012
Yum! Wasted Away in Margaritaville!
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2 users found this review helpful

Easy Homemade Pizza Dough

Reviewed: Mar. 9, 2012
okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confused. I will make it tomorrow then come back and update my review after I figure out what the hey is going on.
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71 users found this review helpful

Hamburger Cookies

Reviewed: Feb. 10, 2012
I haven't made these but the concept is so simple I can't believe I hadn't thought of it. They are sooo cute. I plan to make them with my nieces for v-day. I plan to use fudge for the burger patty. I'm going to cut it into rounds with a small biscuit cutter and use yellow colored butter creme for the cheese and maraschino cherries cut crosswise for tomato slices. So, I should have a delicious choc fudge, coconut cherry flavor. Thanks for the great idea
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1 user found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Feb. 4, 2012
I think just about everyone has made these from one recipe or another. This is just the basic recipe. What I do is just a tad different but seems to add so much more flavored to me. I use half cream cheese and half grated cheddar cheese mixed together with 2 tsp Worcestershire sauce . Wrap in one full slice of bacon each. I never par-boil the peppers. Thats for wimps. I like my peppers hot and to still have a tad of crunch. We liked them a lot better with the cheddar. Lol ;-()
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3 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Jan. 23, 2012
I tried to follow this as recipe as closely as possible. I could not find fish stock so I made my own by boiling a small cleaned bass with an onion, some carrots,bell pepper, celery and parsley in my crock pot on high over night. I put everything in and filled to the top with water. It had decreased by about 1/2 over night. I ended up with 4+ cups of delicious stock. I also used a good Slovacek, Texas smoked sausage instead of the shrimp. I did use the crawfish. It was the most delicious Ettouffe ever. My husband ate 3 big bowls and started talking like a cajun. LOL
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2 users found this review helpful

Cajun Boudin

Reviewed: Jan. 16, 2012
I have no problem finding casings . Just ask your local meat dept. I have NO idea where to get a Pork liver. I always use chicken livers. Never even seen a pork liver in any store. I have made lots of Boudin though. You don't really have to put it in casings.
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6 users found this review helpful

Armenian Rice Pilaf

Reviewed: Jan. 16, 2012
Seems more like the beginning of a recipe to me. Kind of bland. I guess that might be what they were going for. I have made rice cooked in broth many times, not knowing it was Armenian. I used vermicelli noodles and followed the recipe to the letter. Not sure what all the fuss is about but it's okay. I would probably add some veggies next time.
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2 users found this review helpful

Hobo Beef and Vegetable Soup

Reviewed: Jan. 10, 2012
This is almost exactly like my soup, I call Hamburger Soup. I too use whatever I have. The only difference I see is I use more fresh celery and leave out the celery seed. I also use Sweet Basil instead of Bay leaves. I don't like bay. You can use 3 or 4 bouillon cubes with water instead of the beef broth. Just be sure to taste it for saltiness after each Boullion cube is added. They are salty but handy to have on hand in the cupboard. Add salt very last thing or another bouillon cube instead. Chicken or beef bouillon works great. This is my go to recipe when I'm in the mood for soup or it's cold outside. I also like to add some bell pepper at the beginning and yellow squash (frozen or fresh) at the end so it doesn't get cooked to pieces. I'm sure you will add the veggies you like and whatever that is, it will come out great with this basic recipe.
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5 users found this review helpful

Mom's Warm Milk

Reviewed: Jan. 7, 2012
I think you should probably adjust the sugar to your own liking. Start with 2 teaspoons then add more if you need to. I use Splenda instead of sugar. If you add one beaten egg yolk and a jigger of whiskey or dark rum you have my mothers egg nog recipe. That is what I found interesting. Of course that version is just for the adults. It will really make you sleep
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4 users found this review helpful

Spicy Mexican Salad

Reviewed: Jan. 6, 2012
This recipe has been around for many years. We used to always make it for parties back in the 70's. We just called it Catalina Salad. We didn't have black beans then though; that's a new addition. I can't imagine it with any other dressing on it. The Fritos and Catalina dressing are really what makes this dish. We did add some onion to it too sometimes. I can see a lot of people are saying they added some browned ground beef. That seems like a logical addition. But, don't you just hate it when someone changes 10 things and then has the gall to rate a recipe? I mean it's not even the same recipe if you change or leave out more than one thing in my opinion. Changing the dressing on this one is a big no-no to me. At least try it the original way first. Oh well, that's just me. I'm just glad we have this great website to get good ideas for awesome dishes. Keeps things fresh and exciting in the kitchen. Thanks
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3 users found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Jan. 1, 2012
Very misleading calling this gumbo. Gumbo means Okra in Swahili. There is no okra in this recipe. Must have okra to be a true gumbo. I would call it a black eyed pea stew. Tastes good though .
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5 users found this review helpful

Homemade Vanilla

Reviewed: Dec. 30, 2011
wonderful idea. Don't know why I hadn't thought of it before. I guess you can also use this in any martini that calls for Vanilla Vodka too. Multinational; even better!
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3 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Dec. 22, 2011
Perfect red sauce for beef enchiladas. The only thing I added was a beef boullion cube to the water and I used season salt for the regular salt. Just delicious. Exactly what we were looking for. So much more economical than canned and much better taste. I changed the servings to 24 for a family size batch for Christmas.
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Basic Easy Chicken Wings

Reviewed: Dec. 16, 2011
I've made wings like this for years on our propane grill. This recipe is for those who prefer a grilled taste instead of breaded fried wing. For those who say the sauce is too thin, here's a tip. Marinate the wings in the sauce over night or all day while at work. Then, put the wings on the grill. While the wings are grilling, boil down the sauce in a small sauce pan about 1/3 until it thickens. This also kills any contaminates from the raw chicken in the sauce and then brush the thickened sauce onto the grilled wings or put the wings in a bowl and pour the thickened sauce over them just before serving. I sometimes split the sauce if I'm making a lot and use some for marinating and some for thickening that way the raw chicken never touches the thickened sauce. It's just a suggestion. I use Red Devil sauce. I think it's the best. If you like it hotter add Tabasco to taste. You can also add Italian dressing for a spicy but not hot wing. Okay, Blah, blah, blah. I should have just posted my own recipe. duh. Maybe I will
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16 users found this review helpful

Applesauce Bread II

Reviewed: Sep. 20, 2011
I thought this bread was good but a little dry. I added chopped dates and a little vanilla to mine. My family liked it. I may make it again with a little more apple sauce to add more moisture.
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3 users found this review helpful

 
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