Christine Recipe Reviews (Pg. 1) - Allrecipes.com (10109048)

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Miso Soup with Shiitake Mushrooms

Reviewed: Aug. 26, 2012
Pretty good for being so simple and you have to reeaally love cooked mushrooms (which I do). No wow factor but light and comforting at the same time. I added a little wakame and served it with a wedge salad with carrots and pea shoot and ginger dressing. I feel megahealthy!
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Green Chutney

Reviewed: Jun. 12, 2010
fantastic! omitted the garlic and peanuts but so fresh and good!
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3 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Apr. 22, 2010
Moist and amazing. I made this once with olive oil which was really good, and a second time with just a few tablespoons of oil and the rest applesauce...Still amazing and less fat.
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1 user found this review helpful

One Bowl Brownies

Reviewed: Mar. 12, 2010
NEEDED 2X CHOCOLATE! I made this recipe twice. The first time, I followed direction exactly and used Ghiradelli extra dark. These were sub-par at best. Out of desperation, I made a second batch with TWICE the same chocolate and a dash of cinnamon to make the chocolate pop. This was a worthy brownie that got rave reviews.
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3 users found this review helpful

Healing Cabbage Soup

Reviewed: Mar. 12, 2010
Incredible! I have made this a hundred times and it always come out perfect. This is good any time, but especially good when you have a cold. I add a little crushed red pepper when I add the tomatoes. Gives it a kick and clears out the sinuses!
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Winter Vegetable Hash

Reviewed: Feb. 21, 2010
INCREDIBLE! I was very skeptical because of the simplicity of the recipe but this was amazing. I omitted bell pepper since I didn't have it. I also substituted half of the acorn squash with 3 small turnips chopped, skin on. I definitely recommend this recipe.
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Incredible Pecan Pie

Reviewed: Dec. 6, 2009
dark corn syrup makes this 5 stars without any whipped cream necessary. I get raves and recipe requests every time i bring it to parties and I ALWAYS have to make 2. If you like the nuts more than the filling, reduce the corn syrup by 1/4 c. and increase the nuts by 1/4 c. This slight change CONVERTS non-pecan pie lovers...including myself who only tried this recipe to please a boyfriend
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3 users found this review helpful

Butter-Buttermilk Biscuits

Reviewed: Dec. 6, 2009
This is my all-time favorite biscuit recipe. I prefer to use unsalted butter instead of the lard for nutritional reasons as well as using the site's recipe for self-rising flour and substituting with homemade baking powder made from baking soda and cream of tartar. They freeze and cook well, if slightly flatter and domed.
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Turkish Rissoles

Reviewed: Nov. 8, 2009
This is delicious, though I also like to add panko or italian bread crumbs to stretch it. When I pan fry them, I make a sauce out of the drippings, ketchup, lots of paprika and some curry powder. Great for taking to lunch the next day. ALSO uncooked patties freeze well until you are ready to eat. Thaw in fridge and cook as normal.
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6 users found this review helpful

Mexican Corn on the Cob (Elote)

Reviewed: Oct. 6, 2009
really good and exciting way to eat corn.
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2 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Oct. 6, 2009
Got rave reviews from a picky eater who doesn't like "fancy" food
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1 user found this review helpful

Pecan Pie III

Reviewed: Oct. 6, 2009
dark corn syrup makes this 5 stars without any whipped cream necessary. I get raves and recipe requests every time i bring it to parties and I ALWAYS have to make 2. If you like the nuts more than the filling, reduce the corn syrup by 1/4 c. and increase the nuts by 1/4 c. This slight change CONVERTS non-pecan pie lovers...including myself who only tried this recipe to please a boyfriend
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1 user found this review helpful

Buttermilk Biscuits I

Reviewed: Oct. 6, 2009
This is my all-time favorite biscuit recipe. I prefer to use unsalted butter instead of the lard for nutritional reasons as well as using the site's recipe for self-rising flour and substituting with homemade baking powder made from baking soda and cream of tartar. They freeze and cook well, if slightly flatter and domed.
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Self-Rising Flour

Reviewed: Oct. 6, 2009
I use this recipe constantly with home-made baking powder. I would be lost without it when it comes to baking biscuits
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Chicken Breasts in Caper Cream Sauce

Reviewed: Sep. 20, 2008
This is a wonderful recipe! I halved the chicken and make the same amount of sauce and it was really good. I think I will make even more sauce next time since I liked the cream more reduced than 3 minutes. Very simple and quick and the capers are tasty and make the dish just a little fancy. To make it quicker I did brown both sides of the chicken and pop it in the oven at 350. I let the chicken finish in the oven while I made the sauce in the chicken pan...any dripping went right back in the sauce!
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