KRISTYOMAN Recipe Reviews (Pg. 1) - Allrecipes.com (1613488)

Cuban Black Beans I

Reviewed: May 22, 2010

We made these with white rice and ropa vieja for dinner tonight. They were great!! I read the reviews and used canned black beans since I forgot to plan ahead for dried, and everything still tasted great. Left out the chile peppers for my 6 and 7 year olds.

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Snow Flake Cocoa

Reviewed: Jan. 23, 2010

I made this in my slow cooker for New Year's Eve along with spiced cider and sparkling grape juice for a house full of kids. Everybody loved it! We had some leftover and it does separate in the refrigerator, but reheated it all comes back together just fine. We served it with mini candy canes "hooked" inside the mugs.

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Ruby Drive Sloppy Joes

Reviewed: Nov. 11, 2009

Had this for dinner tonight with my 5 and 6 year old boys. Very easy, FAST and we all loved it. I made the recipe as-is. I probably had more than a pound of GB since I had some in the fridge to use up, and it was plenty saucy. Note to parents with picky eaters: my 6 year old excavated his sandwich with a fork for the "chunky pieces", next time I think I'll pick picante sauce and use half as much ketchup! definitely toast the buns.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Nov. 4, 2009

My five year old helped me make this for dinner tonight and it is fantastic. Simple, fast and tastes great. I had little ones to please so I used oregano instead of red pepper flakes. Also had a bit of parmesan to use up in the fridge so I tossed that in the sauce at the end. My only caveat is make this in a big, two-handled "family" skillet if you want to toss the pasta with the sausage sauce before serving. I underestimated and used a too-small skillet. We loved it!

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Country Apple Dumplings

Reviewed: Oct. 31, 2009

Really good! I just need to perfect my technique and baking time I guess, the tops were a little done and the bottoms a little soggy, but they were STILL really tasty. I will definitely make this again.

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Best Beef Dip Ever

Reviewed: Oct. 21, 2009

We had this for dinner on a busy Monday night in between school, Cub Scouts, and homework. I used a roast about 2.5 pounds so I scaled back the recipe, also used beef broth instead of plain water. Put it in the crock pot about 7 a.m., turned it to the warm setting about 5, ate about 7:30. It was very tender and moist, but I still thought the soy sauce flavor was overwhelming. I like the spices though, and next time I make this I think I will add onions, scale back the soy sauce, and add a packet of au jus mix with the water instead of canned beef broth. I have lots of leftovers and plan to mix those with some caramelized onions and swiss cheese....

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3 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Oct. 16, 2009

I tried this recipe after my DH requested homemade spaghetti and meatballs. My sauce turned out way too greasy, watery, and sweet....cut way back or omit the sugar and water. OTOH the meatballs held up well and were good, it was the sauce I had issues with. Shockingly, my "from scratch" husband requested I go back to frozen meatballs and bottled sauce in the crockpot.

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Grilled Marinated Salmon

Reviewed: May 17, 2008

We had this for dinner tonight and while it was good, it wasn't just oh wow spectacular. I only marinated the salmon for about 45 minutes, maybe I should've left it longer. I would make it again, but I would try something different first. My husband said it was okay but he still prefers the maple-teriyaki style.

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Sweet And Sour Chicken Meatballs

Reviewed: May 14, 2008

This was a great recipe for sweet-n-sour sauce and an ok recipe for meatballs. It just didn't go together. Next time I would much rather stir-fry some chicken or even shrimp and just make the sauce by itself. The meatballs were too mushy, and the bread/milk stuff made them taste like they had mushy spots in them. I even browned them first in a pan, then added to the sauce. I made the mistake of covering the pan to cook the meatballs, which then in turn thinned out the sauce a lot. Make the sauce, skip the meatballs. I did however like the idea of hiding the zucchini in them, and might try that the next time I make Swedish meatballs.

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Ziti with Italian Sausage

Reviewed: May 13, 2008

This is a good recipe, but I give it 3 *** because I modified it so much. 1) Saute the onions, celery, and sausage together. I found the sausage had enough oil that adding olive oil wasn't really necessary. 2) Added fresh garlic to that mixture when it was done. 3) Skipped the sauce making part altogether and added two jars of Barilla Tomato Basil pasta sauce. 4) Simmered that while the ziti was cooking. 5) Used one bigger dish and one layer of noodles, sauce, then cheese. I happened to have some fresh basil so I sprinkled that on top of the whole thing. 6) Baked for only 30 minutes and that was plenty. It was great! A nice change from spaghetti or lasagna.

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Bananas Foster II

Reviewed: May 6, 2008

This is such an easy, tasty recipe! I made this for four kids and four adults and the recipe was just fine. The "sauce" part made plenty, I just added more bananas as we needed them. I skipped the nuts and only used about 1 1/2 Tab. of Malibu Coconut Rum, still turned out perfect.

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Venison Scaloppini

Reviewed: May 6, 2008

This is a really great recipe!! I used panko bread crumbs instead of regular and I think that made a difference. I made this for my husband, friends of ours, and our four children (ages 4, 5, 1, and 6). I made the first batch with the sauce, and the rest they were eating as soon as I could fry them up! The sauce is okay, but next time I will fry the meat, make the sauce separate, and not bake it. The bread coating got a little mushy when I baked it. It is a great recipe though, and my only suggestion to others is to make sure that you flatten your steaks or cutlets very well - the thinner you flatten them, the faster they will cook and there's really no need to bake it - mine were fork tender after the frying step. Very Good!!!

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Easy Spinach Lasagna with White Sauce

Reviewed: Mar. 3, 2008

This was a great recipe but I modified it quite a bit: -I sauteed a package of frozen chopped spinach, 1 entire shredded zucchini, 1/2 chopped white onion, and about 1 Tab. chopped garlic. I mixed all the vegetables with the ricotta. I should've drained the veggies better and used more ricotta to make it a little more proportional. -I used Bertolli's Sundried Tomato Alfredo. I only used 1 jar because I had read the reviews say this turned out soupy. I should've used 2 jars! I don't know if this brand is thicker or what. By the second layer I had to add some water to what was left in the jar and shake to add a little more sauce. -I cooked 1 pkg. of scallopini style skinless chicken and chopped it fine. -layered noodles, chicken, ricotta/veggies, sauce, and also added fresh mozzarella to the top of each layer It turned out great!! In my non-vegetable eating family the entire pan was gone before the traditional "red" lasagna. I got so many compliments and will definitely make it again this way.edited to add: I've made this 3 times now and I really prefer roasted red pepper alfredo to the sundried tomato kind. Other than that, it is soooo good. I buy a 2-pack of those disposable foil 9x9 and it makes almost exactly 2. Freezes well!!

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Best Bruschetta Ever

Reviewed: Mar. 3, 2008

Very Good!! I took other reviewers' suggestions and added some Balsamic vinegar. Also added fresh basil. I used about 7 seeded Roma tomatoes as well instead of the bigger tomatoes. Toasted some baguette and then topped with the tomato mixture and broiled till the parmesan cheese melted. Heavenly! I had about a cup leftover, the next night I tossed some chicken cutlets with olive oil and italian seasoning, cooked on the stove in the grill pan, topped with bruschetta and then mozzarella, finished in oven till cheese was melty. I will make it again just for the leftovers!!

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Olive Salad for Muffalettas

Reviewed: Feb. 29, 2008

I just made this for a birthday party. I didn't want the onion to be real strong so instead of a whole onion I just used a thick slice from a large red onion. I also halved the olive oil, 1/4 cup was plenty IMO. It makes a lot and it is delicious, tastes very authentic! I am going to toast some baguette to eat with it tomorrow. Very good!!

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Quick and Easy Eggs Benedict

Reviewed: Jan. 26, 2008

I had ever made hollandaise sauce before and used this recipe for Christmas morning breakfast. We served 11 adults and 3 children with one recipe of this sauce! It was extremely easy and very good. We used english muffins, country ham, and either fried or scrambled eggs (nobody liked poached) topped with the hollandaise sauce. It was excellent and even reheated ok in the microwave.

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16 users found this review helpful

Chili Dog Casserole II

Reviewed: Sep. 3, 2007

My husband was helping me make out the weekly menu and came across this...I made it for him and my 2 boys (ages 3 and 4) and it was a hit. I read previous reviews and did use minced onion and mustard in the tortillas with the hot dogs. I didn't like that so much... next time I will probably quarter some string cheese to put in the tortillas and maybe try the sour cream and onions. This isn't gourmet, but it is very kid-friendly, fast, easy, and cheap. :-) I also threw some frozen fries in the oven as it baked - plenty of chili in the pan to have some chili-cheese fries too.

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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Aug. 17, 2006

I absolutely love this recipe! I had Pasta Rustica at Macaroni Grill and really wanted to try to make it at home... this comes *real* close! Add some shredded/chunked up leftover chicken and it's almost dead on.

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Garden Tomato Salsa

Reviewed: Jun. 15, 2006

I had a lot of extra seasonal vegetables from my garden to use up and was looking for a basic fresh salsa recipe. This was outstanding!!! I did use red onion instead of sweet, and also added a small cucumber and 1 "stalk" of celery to the other veggies along with fresh jalapeno. I used my food processor for everything and it turned out great, not to pureed but not real chunky. I am definitely going to use this as the summer progresses and I have more fresh tomatoes! Be sure to use the fresh cilantro if you make it, it really makes the salsa!

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Banana Pudding IV

Reviewed: Apr. 9, 2005

I just made this and WOW I am not making banana pudding any other way from now on! My dh really likes b.pudding but I hate to make it. This is so easy, and creamy, and just good! I read the other reviews and I also used 1 3oz. box instant banana pudding and 1 3oz. box french vanilla. I also just mixed all the whipped topping into the pudding directly. This makes a LOT too. The leftovers will be really good eaten like a frozen dessert. My leftover filling I froze and made pudding pops out of. Yummy!!! Note: If you like heavy custard type banana pudding with meringue, this is not for you. This is a fluffy, lighter filling.

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