Carole Recipe Reviews (Pg. 1) - Allrecipes.com (10001774)

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The Original Fantasy Fudge

Reviewed: Jan. 4, 2015
My husband's family grew up on hard/grainy fudge, which they make every year. I've never been a fan of fudge, especially grainy fudge, so never partake in their yearly tradition. This year, we had an extra jar of marshmellow creme, so I said I was going to try their recipe. I found this version, which uses chips instead of baking squares. Yum! It came out smooth and creamy, no graininess at all. Thanks!
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Chicken Piccata II

Reviewed: Feb. 25, 2014
Although my family enjoyed the sautéed chicken, it was way too lemony for us. I had read that this was a very lemony dish, so I cut all of the lemon juice in half, and it was still overpowering. I followed other suggestions of putting the chicken in the oven while making the sauce separately. Unfortunately, my butter got way too browned, and I ended up with a very lemony, dark brown sludgy mess.
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Braided Easter Egg Bread

Reviewed: Feb. 19, 2014
It has become a tradition now for me to make this for our Easter dinner. The bread has just the right amount of sweetness and it looks wonderful with the dyed eggs.
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French Bread Rolls to Die For

Reviewed: Feb. 19, 2014
Although not the same as bakery rolls, these were still quite good. I used the following suggestions. 1) Bake on the lowest rack in the oven. 2) Spritzed with water a few times (using ice cubes would have been better, but I wasn't brave enough to throw ice cubes onto the bottom of the oven). 3) Coated the pizza stone with whole wheat flour instead of cornmeal to prevent sticking. 4) Dusted the rolls with flour to create that more authentic French roll look. 5) Snipped the tops of each roll with scissors in an X-pattern.
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New York-Style Cheesecake

Reviewed: Feb. 18, 2014
This was my first attempt ever at making a cheesecake. I am not a cheesecake person at all, but made it for someone's birthday. Everyone raved about it so much that I tried some, and actually enjoyed it. This will be going in the recipe book. The only complaint was that the crust was a bit crumbly. I will add a bit more butter to it next time I make this.
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Nanaimo Bars III

Reviewed: Dec. 20, 2013
These are excellent! My first batch wasn't great, but I learned a few things and then doubled the recipe for a 9x13 pan to take to a cookie exchange. I found it was easier to thicken the chocolate/egg mixture after removing from the heat. I whipped the custard layer well until it was light and fluffy. I wanted a slightly thicker top layer so I added some more chocolate and butter. Then I put it in the fridge for about 15 minutes to let it set, and then I scored the chocolate. I like it best when the bars are cold, so I store it in the fridge. These are really rich, so I actually cut the 8x8 recipe into 32 pieces, and the 9x13 into 48 pieces.
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Brown Sugar Meatloaf

Reviewed: Sep. 29, 2013
This just didn't do it for my family. Even though I cut down on the brown sugar and ketchup, it was still too sweet. And the onion taste was a bit too overpowering.
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Chris' Bay Area Burger

Reviewed: Apr. 28, 2013
This is similar to how I'd been making my burgers, but better. :) The addition of the olive oil really helps keep the burgers juicy. I like this blend of spices, though I did cut down on the amount of everything. I'll be sticking with this recipe instead of my old way. Thanks!
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Crispy Oven-Fried Fish Fillets

Reviewed: Sep. 5, 2012
Made this with flounder filets last night, and really liked it. I like crispy breading, but prefer not to fry, and hadn't found an oven-baked recipe that did it. This recipe worked. I think the trick is spraying with vegetable oil. Again, I'd prefer not to use the oil, so I only sprayed 2 out of the 3 filets to see the difference. And the ones that were sprayed did in fact come out crispier than the non-sprayed one. The non-sprayed one was still tasty, it just didn't have quite the same crunch. I dredged in flour, then dipped in milk, and finally coated in a mix of seasoned panko crumbs (75%) and Italian bread crumbs (25%).
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Fluffy Pancakes

Reviewed: Jul. 31, 2012
These are wonderful. Thick, fluffy, and taste great. Unfortunately, I was trying to use them with a pancake mold, and the batter was a bit too thick for that. I had to add a little bit more milk after the first batch to make it work better. They still tasted wonderful, but I will probably not use this recipe again if using the molds.
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Easy Lasagna II

Reviewed: Apr. 29, 2012
This was my first attempt at making lasagna. It took me about 40 minutes to assemble, instead of 15. I followed the recommendations to use 16 oz of ricotta cheese. I used 2 15 cans of tomato sauce, and half a jar of pasta sauce. The tomato sauce was a mistake (it was way too runny). That combined with the extra water resulted in lasagna soup. It still tasted good, but I think next time I will try a recipe where you boil the noodles first, so don't need as much liquid. And I'll definitely look for a thicker sauce.
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Photo by Carole

Shortbread Cookies II

Reviewed: Apr. 29, 2012
Maybe we're just not shortbread fans, but my family found these cookies to be very bland. If I were to make these again, I would probably add more extract, dip them in chocolate, or ice them to add more flavor.
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Amish Bread

Reviewed: Feb. 27, 2012
I tried this one over the weekend, and didn't end up with the same results that most others seem to. I followed the directions to stop and start after the first full rise. My breadmachine (a Sunbeam) has a Sandwich cycle, which I used. The bread smelled absolutely wonderful as it baked, and rose well, I believe. However, I wouldn't classify it as dense at all. I made my son a peanut butter and jelly sandwich with it, and almost ripped the bread while spreading. It did make excellent toast, so 5 stars for that, but only 3 stars as a sandwich bread. My machine came with a sandwich bread recipe, so I will stick with that one. But I would make this one again for a sweet breakfast toast.
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Grilled Cheese Sandwich

Reviewed: Jun. 20, 2010
You would think that such a classic, simple sandwich would be easy to make, but it did take some experimenting to get it 'just right.' Cooking on medium heat is definitely important (I do about 1 minute 20 seconds on each side). And more importantly, ingredients are critical. We normally eat whole wheat bread and use a non-butter spread. Well, neither of these will make that classic, crispy grilled cheese sandwich. We now use a loaf of hearty white bread and real butter, and it is wonderful.
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Buttermilk Honey Wheat Bread

Reviewed: Nov. 30, 2009
Very light for a wheat bread. Normally my wheat breads come out very dense. So this was a very pleasant change. I did make some changes. I sifted the flours together so that it wouldn't have that slightly gritty/grainy texture. I used 1 tbl of melted butter and 1/2 tbl of vegetable oil. And I added 1 tbl of gluten. I'll definitely be trying this one again when I have leftover buttermilk.
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Sweet Corn Muffins

Reviewed: Aug. 30, 2009
Excellent corn muffins for breakfast. These were much less crumbly than my old recipe. I did follow other people's suggestions of using 3/4 cup sugar and 1/2 cup canola oil instead of shortening. After adding all the milk, the batter seemed a little thin, possibly because of these changes. They still came out wonderfully, but I may try the original recipe next time (though oil is so much easier than cutting in shortening). Also, I only needed to cook them 20 minutes in my stoneware pan. Normally stoneware takes longer, so keep an eye on the muffins.
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Soft Chocolate Chip Cookies II

Reviewed: Aug. 30, 2009
These are pretty good, but they aren't the best I've had. They didn't bake up as nicely as some other recipes, though they did still taste very good. I made 27 cookies with my 1.5 tbl scoop.
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Best Chocolate Chip Cookies

Reviewed: Aug. 25, 2009
Excellent! I printed out this recipe along with a couple of others ages ago, and then never made them. I was cleaning out my recipe book and decided I needed to bake each one to see which I should save. I made these for a relative's bridal shower and everyone raved about them. Definitely a keeper. The only problem I had is they didn't stay as thick as I would like. I tried a few tricks of 1) using half butter and half butter flavored shortening, 2) putting the dough in the fridge for an hour to cool, 3) always using cool pans, and 4) using fresh ingredients. I still might be overmixing just a bit too much.
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Photo by Carole

Aunt Anne's Coffee Cake

Reviewed: Aug. 22, 2009
Just finished eating this for breakfast, and it was wonderful. I followed the numerous suggestions of using 1/2 cup each of flour, white sugar and brown sugar for the streusel. And I put it on the last 15 minutes of baking. I used a 9" square stoneware pan and baked it for about 32 minutes. I spread confectioner's sugar on top after it cooled. So yummy! The cake part itself was delicious on its own, which is our test of a good coffee cake. The texture of the streusel wasn't exactly what I was looking for (wanted it more like Entenmann's), but I'll keep trying.
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Good Old Fashioned Pancakes

Reviewed: Aug. 1, 2009
These were very fluffy and light pancakes. Unfortunately, they were just a bit too bland (even with the addition of 1 tsp of vanilla).
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