Kristina Recipe Reviews (Pg. 1) - Allrecipes.com (10169202)

Pan Fried Daikon Cake

Reviewed: Oct. 31, 2011

These were so good! A wonderful answer to the weekly question of "How the heck do I cook THIS??" that my CSA prompts me to ask myself weekly. I came up just shy of the full 1-1/2 c of daikon, but didn't reduce the amounts of other ingredients. I subbed the red onions for green onion/scallions, and used WAY less oil (about 1/3 c). Served with sweet chili sauce. VERY tasty!!

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Easy Red Pepper Hummus

Reviewed: Sep. 11, 2011

Delicious!! I had every kind of pepper but red (green/orange, yellow, even PURPLE!), but figured the premise would be the same so went with the green/orange (figured purple might be too odd looking, but I'm going to try it next time!). Instead of just using the pepper raw, I halved it lengthwise and broiled it, cut side down, until the skins began to char (approximately 5-7 minutes). Removed most of the skin, then added it to everything else. I omitted the extra water and used two HUGE cloves of fresh garlic. Didn't have tahini on hand, so I ground down some sesame seeds (just shy of a tbsp worth), and added a tsp of extra virgin olive oil. This recipe is wonderful, great with warm soy pita bread!!

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Bacon and Cheddar Stuffed Mushrooms

Reviewed: May 6, 2011

These were out of this world, and I'm not even a bacon kind of girl! I doubled(ish) the recipe to 21 pieces (I bought two packages and had a surplus of large caps) - used six slices of bacon, fried them up and drained them, then used a portion of the leftover bacon fat to fry up a small finely diced shallot (instead of onion). Used part stems, but mostly chopped up caps for the filling. After I mixed it all up in a bowl with the cheddar cheese, it seemed (to be honest) kind of heavy and unappetizing - so I took three slices of bread, chopped them up into small (1/4") cubes, threw them on a baking sheet and toasted them in the oven until mostly dried out, then threw them all in with the mix. Best idea ever!! It extends the quantity of filling, plus soaks up all the extra oils. Everyone who ate these loved them - I asked for opinions, and everyone was very shocked that the bread was an add-on on my part. I just imagine they would have been incredibly heavy without it. I'm definitely making these again...and again...and again!

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5 users found this review helpful

Avocado and Tuna Tapas

Reviewed: Mar. 5, 2011

These were pretty wonderful - rather filling, and easy to make (I admit I thought I could polish off two halves stuffed with tuna, but could only go through one half at a time!). I doubled the recipe - used one whole pepper, and 5-6 green onions. A great, healthy midday snack!

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Banana Crumb Muffins

Reviewed: Mar. 30, 2010

This recipe is so forgiving it's scary. To start off, I went into this without having any butter on hand (I substituted it with filling a 1/3c measuring cup just over halfway with vegetable oil, then filling up the remainder of the cup with 2% milk). Then I realized that of the three bananas I had on hand, one had gone very bad (not just mushy) and had to be chucked (so I only used two med-large bananas in the recipe). Thirdly, while mixing, I realized I only had 1/4 cup of white sugar in the house, so I substituted the remainder with packed dark brown sugar. I'm normally not this awful in the kitchen, I swear. To top it ALL off, I must have been in such a panic over all this subbing/deletion of items, that I absentmindedly added the 1/3 c of packed brown sugar meant for the streusel topping TO THE MIX ITSELF. I guess whats sadder is I didn't realize it until just before I pulled the muffins out of the oven. Given all this, I'm surprised I ended up with what I did - gorgeous, spongey-soft muffins chock full of flavor. The only thing that didn't taste good was the streusel, seeing as it was basically just flour, cinnamon, and margarine, but that's by no means ANYONE'S fault but mine, hah. I'm sure that with the brown sugar added to the RIGHT part of the recipe, it could make grown men cry. In summation, if you've been counting, that's FOUR prep blunders/substitutions, and these still came out amazing. Highly recommended!

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2 users found this review helpful

Herbed Lentils and Rice

Reviewed: Jan. 7, 2010

This is one of my favorite recipes on this site - it's absolutely foolproof. Also a great "base" for adding other things to. I've never made it with the cheese, but am still a huge fan. I make it regularly, and substitute the chicken broth with a bouillon cube, omit the thyme (never have it on hand) and use fresh garlic instead of garlic powder. Delicious!

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8 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 9, 2009

This is one of the best chocolate chip cookie recipes ever. I've always been plagued with the issue of cookies spreading out or being too buttery/crisp, but no problems with this one. I halved the recipe and brought it into work - everyone who came in would grab one whenever they walked by (one coworker said, "I both love and hate whoever made these"). I followed the recipe exactly, and used french vanilla instant pudding (thought about trying out butterscotch but decided to play it safe for this first batch). Used slightly less in the way of chocolate chunks and walnuts (proportionate to halving the recipe), and they still turned out incredibly rich and tasty. The best way I can describe these cookies (that doesn't seem entirely appropriate) is "store bought" - that is, they have that substance and that chewy fullness that I've only previously experienced in store bought. However, the taste is far superior, and you actually know what youre putting in them. I also found them to actually taste better the following morning after I baked them (kept them out in a ziploc bag overnight). These would be AMAZING with a glass of milk or with ice cream!

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Chickpea Curry

Reviewed: Jul. 17, 2009

Big fan of this recipe! Had an intense craving for Indian this morning, and I love chickpeas, so this was the way to go, and I don't regret it! I didn't have coriander or tumeric on hand so omitted them, as well as the cilantro at the end (I was so eager to try it, I forgot till I was already halfway done with it). Added appx. 1/2 tsp yellow curry powder, which gave it an extra nice kick. Warning: Use the cayenne to taste - everyone's preferences for spice are different. I probably would have used 1/2 the amount: my face is still burning.

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Chinese Chicken Fried Rice II

Reviewed: Jun. 22, 2009

Fantastic, basic fried rice recipe. I didn't have chicken on hand, so I did what my (Chinese) grandfather used to do - I used Spam, cut into small chunks. Sure, it's not the healthiest (even though I went for the low sodium option), but it actually lends a great flavor to it. I also substituted brown rice for white (as I usually tend to do nowadays for any recipe that calls for rice), which gave it a great, full-bodied flavor. This is a good recipe because you can build on it and add or subtract ingredients without really changing the basics. Think I'm going to try this with pineapple next, like another reviewer did.

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Bacon Ranch Pasta Salad

Reviewed: Apr. 3, 2008

Not crazy about this at all. The ranch was too powerful (I would have halved it) and cut down on the dressing to 3/4 c., if not half a cup. The entire salad seemed to be too busy, it's not necessarily alot of ingredients, but the combination is too jarring. I won't be making this again.

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2 users found this review helpful

Meatless Lasagna

Reviewed: Apr. 3, 2008

This was amazing. I didn't think sliced carrots would work well with this, but they add just an extra hint of sweetness to the dish. I actually forgot to add the onion to the dish (I forgot while shopping), but it still turned out fine. I drizzled the vegetables in olive oil as I cooked them, and they turned out nice, a little browned, and not too soggy or overcooked. I would have added a tsp of salt to the tomato sauce/vegetable during cooking, just to give it that extra kick. Fantastic though!

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11 users found this review helpful

Peaches 'N Cream Pie

Reviewed: Aug. 15, 2007

This turned out amazing! The only thing is I altered the cream cheese mix (I used brown sugar instead) and instead of using a plain pie tin, I used a pre-packaged graham cracker crust. So good!

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1 user found this review helpful