CrissyCK Recipe Reviews (Pg. 1) - Allrecipes.com (10012806)

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CrissyCK

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Men Love This Steak

Reviewed: Sep. 25, 2008
Great recipe. I normally give 4 stars unless it makes me say, "WOW!" This was really good. My husband does not like veggies or bleu cheese, yet he scarfed it down without any hesitation. That says 5 stars to me! Lots of flavor.
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15 users found this review helpful

Yummy Yam Casserole

Reviewed: Nov. 12, 2008
I can't help but notice that mostly everyone on this site uses yams and sweet potatoes interchangeably. They are actually not the same thing. I'm so happy to have found this recipe, because everytime I do a search for yams, it turns out that it calls for sweet potatoes. Thank you for getting it right. I find yams to have more flavor then sweet potatoes. I love yams, but usually casseroles are bland. This one did a lot better for me, and everyone asked me for the recipe. This is definitely a keeper for the holidays. Personally I'd give it a 4 and would probably rate that for anything using sweet potatoes and yams, but everyone else raved about it, so I'm going to give it a 5. I'm a tough critic :)
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9 users found this review helpful

Absolutely Amazing Ahi

Reviewed: Apr. 19, 2011
MMM!! Wow, just like going to a sushi bar! I do have a few suggestions. First, I would recommend this with rice (add seaweed if you want the full sushi flavor). Secondly, if you're not going to dilute it with something like white sticky rice, I highly suggest using low-sodium soy sauce. I'm Asian and use soy sauce as much as I breathe! But I still found it slightly salty... but still fantastic!!!
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8 users found this review helpful

Tar Heel Pie

Reviewed: Jul. 26, 2010
I'm pretty tough with recipes and only keep ones that make me gush, and this was one of them! It was sooo good. I am a brownie-lover so this was fantastic for me! One thing I would prefer is a little more solidity; it was runny even baked at 45 minutes. I think I will pop it in the fridge next time for a little bit, or even add 1-2 extra eggs so that it holds a bit of form while still remaining fudgy. However, my other brownie-loving friend said it was perfect as is, because it was like eating raw brownie dough. I served it with vanilla ice cream. It was fabulous! I will definitely make this again, and that says a lot as I have tried MANY recipes that were good, but just not good enough to remain in my recipe box. Props to the chef!
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8 users found this review helpful

Fruited Curry Chicken Salad

Reviewed: Mar. 30, 2010
I really liked the flavor of this. Surprisingly, my kids didn't eat that much of it, but I'll still make it and just bring it to my friends and neighbors. I think it's a very good recipe.
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8 users found this review helpful

Adobo Chicken with Ginger

Reviewed: Jul. 24, 2010
This is pretty much how I make my adobo, minus the ginger and with equal parts soy sauce/vinegar/water. My Lolo was a chef for the Navy and he made his with Teriyaki sauce, too. I like to make different variations from time to time, but I prefer the equal parts of sauces because you won't get too salty or too much vinegar. Adding water really helps for people that can't handle the taste. I do like the addition of the ginger, as used in teriyaki chicken. I can't imagine making chicken adobo without bay leaves, garlic, and pepper.... lots of pepper!!! And I agree having plain jasmine rice is the best way to eat it. Tear up your chicken after boiling for an hour, stick it over the rice, add some of the sauce to it....yummy!!!!!! (I'm Filipino)
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6 users found this review helpful

Pepper and Olive Pasta Sauce

Reviewed: Oct. 5, 2008
This tastes exactly like the title: peppers and olives. That's it. Very unextraordinary.
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6 users found this review helpful

Chicken Pot Pie IX

Reviewed: May 24, 2011
Very good! This tastes exactly like a pot pie I would get anywhere else. I made the recipe just the way it was stated; I don't really see the point in rating something if you didn't make it that way. I don't think it needs any extra sauce at all, unless you want it to be runny. It will be runny at first anyway but will solidify completely once it cools. I don't think any changes need made at all, but I'm sure using a variety of vegetables would be a nice personal touch. That is the only change I recommend for this, if at all.
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5 users found this review helpful

Grilled Salmon Sandwich with Dill Sauce

Reviewed: May 18, 2011
This wasn't bad, but wasn't anything special, either. With all of the recipes available, I don't see myself making this again. Plus, it was very messy, and was actually quite annoying to have it dripping all over my hands and arms. The only time that is okay with me is if the taste is a 5star.
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5 users found this review helpful

My Mom's Good Old Potato Salad

Reviewed: Apr. 5, 2012
I would consider this a basic starter that you would customize. I made it as is, but felt the need to add more juice from the pickles, quite a bit of yellow mustard, pepper to taste, and definitely celery. Once I got done adding everything, then it tasted perfect.
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4 users found this review helpful

Asian Twist Chicken Wings

Reviewed: Jun. 27, 2011
Pretty flavorful. I would probably add just a touch more soy sauce and honey, but overall very good.
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4 users found this review helpful

Lemon Chicken Piccata

Reviewed: Jun. 6, 2011
FANTASTIC! I have actually been looking for this recipe forever! It tastes exactly like a dish here served at our favorite Italian Restaurant. I cooked it as is, but next time, just to make it exactly the same, I would mushrooms. This is really great served with a small side salad and a 3-cheese macaroni (shells). SO glad I found this recipe!
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4 users found this review helpful

Codfish with Cream

Reviewed: May 25, 2011
Good, and very hardy. This to me seems like one of those traditional dishes that are savored by those who grew up on it, where someone else who hasn't had it their whole lives doesn't appreciate it as much. It tastes almost exactly like my mother's Filipino version of Torta... only without the rice (which I love!!). So I would say I liked this, but I'll just keep making my other dish and probably won't make this again. And I would suggest others to eat it with rice because it adds to the hardiness. However, I did serve it with garlic bread and a salad.
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4 users found this review helpful

Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous

Reviewed: May 18, 2011
The flavors blended very nicely together. I do have a few tips that I would suggest, however. First, I think there needs to be either more chicken, or less of everything else. I would say double the chicken for this recipe. Also, it begins to get too sweet, and needs some side like a pasta salad of some sort, as suggested in earlier reviews... something salty. Otherwise, it's like eating too many cookies with no milk. Other than that, it's a pretty interesting blend of flavors worth trying. I might make this every now and again, but not often.
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4 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Jul. 22, 2010
This was very good, although it was pretty much exactly the same as my much easier made strawberry shortcake minus all the effort. However, I thought the whip cream mix was to die for! I will use that part of the recipe as maybe a fruit dip or something.
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4 users found this review helpful

Ryan's Favorite Beans

Reviewed: Jul. 22, 2010
Good and easy to make. I also left out the lima beans because I despise them!!! However, the addition of the kidney beans made it very hardy.
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4 users found this review helpful

Pepperoni Dip II

Reviewed: Feb. 4, 2013
I made it the night before and let it sit, which I would recommend to anyone eating this, because it pretty much just tastes like chunky cream of mushroom soup. The next day you could actually taste the pepperonis. However, it still tasted just like cream of mushroom soup. SO... I threw in cheddar, mozarella, and parmesan cheese, Italian seasoning, and red pepper flakes. After that, it was good, but even then I wouldn't make it again. I tried to make it similar to a pizza-taste, and served it with garlic-parmesan pita chips. Even though there was no other spices added, people complained that it was too salty, and I'm guessing that was from the pepperoni. I noticed this in a lot of other reviews. I would not recommend this, especially since there are so many 5-star dip recipes on this site to choose from.
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3 users found this review helpful

Chef John's Chicken and Biscuits

Reviewed: Apr. 17, 2012
This is pretty good - spicy, hearty... I did use dried spices, which probably made the flavors more intense, so next time I'll scale it down (although it's not a problem - it's really good just the way it is). My boyfriend raved about it, so I'd say it's a keeper! It's different than the usual chicken and dumplings I eat - probably just more herbs and spices, so it's all dependent on how you like it. I like it both ways. :)
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3 users found this review helpful

Simply Traditional Lasagna

Reviewed: Apr. 5, 2012
I have been looking for a "traditional" lasagna recipe for a while. Simple is better! A woman at my work makes it with this recipe and it is great! However, I prefer more ricotta, so I doubled the ricotta. Also, I was unable to spread it well, so I'm not sure how one can spread it with what the recipe calls for - I would suggest making very thin layers. Also - because my layers were thicker - I used half of the lasagna noodles. The original is definitely a keeper, but if you like the flavor of ricotta, then I say double it. I would not alter this recipe, as it is very simple and traditional, which is what I prefer. Adding too much "extras" is just another meal. And I was nervous about the spicy sausage making it taste different than the traditional flavor, but it was actually quite perfect! I've deleted all other lasagna recipes, as this is exactly what I was looking for.
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3 users found this review helpful

Italian Sausage Soup

Reviewed: Mar. 19, 2012
Very hardy... the boyfriend loved it! There is a lot, though, so I would probably scale it down quite a bit for a house of 4.
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3 users found this review helpful

Displaying results 1-20 (of 81) reviews
 
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