Scalloped Carrots Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 24, 2013
First I'll say what I did differently..... I used Velveeta (8 oz) as the cheese. I was out of celery seed. Also, I have never liked recipes that say 2 potatoes or 4 carrots. I prefer defined measurements like a half cup or 6 oz or whatever. That being said, this recipe was very good. I went to the farmer's market and bought about 7 large carrots (just over 2 pounds - they were LARGE carrots) and I think it could have used more. So my only recommendation for this recipe - don't skimp on the carrots, the recipe makes a lot of sauce.Next time I will try at least 3 or maybe 4 pounds of carrots.
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Reviewed: Jan. 17, 2013
Pretty good. Will make again.
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Cooking Level: Expert

Home Town: Ozark, Alabama, USA

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Reviewed: Jan. 14, 2013
This was not a winner for my family. Perhaps I am not skilled enough of a cook to pull it off. The cheese sauce was gummy and rather tasteless. I tried the recipe twice thinking I had done something wrong the first time, but came out with the same results.
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Reviewed: Dec. 13, 2012
I loved this. I didn't follow the recipe exactly, and used carrots and a sweet potato, but the method is great! Definitely a keeper...
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Cooking Level: Expert

Home Town: Bound Brook, New Jersey, USA
Living In: West Hills, California, USA

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Reviewed: Oct. 11, 2012
This was soooo good and also tasted great as a leftover. It is the perfect fall dish and we might even make this to share for Thanksgiving this year.
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