Christine Recipe Reviews (Pg. 1) - Allrecipes.com (10362643)

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Caesar Salad Supreme

Reviewed: Apr. 27, 2013
I made this exactly as the recipe calls for,except for the anchovies. It's delicious! Next time I will cut down on the amount of garlic and lemon, as it was a little too extreme for my kids. Great recipe, thank you!
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1 user found this review helpful

Sugar Snap Peas

Reviewed: Apr. 18, 2013
I never really cared for sugar snap peas, until I made this recipe! It was great! Even my kids ate them up. I will definately make this again!
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 19, 2013
Tried this with two heads of fresh broccoli, since I had no asperagus on hand. Doubled the amount of butter, but kept the other measurements the same. I was concerned the broccoli would soak up too much of the soy and balsamic and be overpowering. My kitchen smelled funny while baking, but the end result was delicious! Would definately make this again! Next time I might add a little bit of fresh garlic.
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1 user found this review helpful

Chicken Enchiladas II

Reviewed: May 30, 2012
This is the second time I have made these. Learning from the first time around, instead of canned cream of mushroom soup, which contains MSG (most of them anyway), I found a recipe on this site for "Cream Soup Base," then halved it for the correct amount, and used that instead. I also added sliced black olives, used brown onion instead of green (for more flavor), used shredded chicken instead of cubed (from a $4.00 rotisserie chicken at Costco - what a deal and how convenient!), and added a small can of green enchilada sauce in place of the milk (because I thought the original recipe was a bit bland) and coated the bottom of the pan with a layer of sauce (so the tortillas didn't come out dry). I plan to make it a third time, however, and I am going to add cumin and maybe some cayanne to the "Cream Soup Base" and double the chicken mixture (it just didn't seem like enough filling). Also, I may try corn tortillas, as others have suggested. So... the original recipe gets a "3," my second attempt gets a "4," and I'm hoping my third will be a "fiver." We'll see!
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Rich and Creamy Beef Stroganoff

Reviewed: Apr. 16, 2012
This was delicious! I used left over tri-tip, sliced thin. I let my sauce thicken too much, so added some cream. Left out the addition of any salt, but followed the rest of the recipe exactly. Served over egg noodles. Yum! I would deffinately make this again.
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Mom's Country Gravy

Reviewed: Jun. 12, 2011
What a great comfort food recipe! This is very satisfying as is, but I added some chicken bouillon as one reviewer suggested, and substituted half the milk for water to reconstitute the bouillon. I like my gravy a little more flavorful, so I also added some bacon drippings to the veggie oil. I made sure, after adding the flour, that I browned the mixture well, to avoid that raw flour taste. I served over some left over mashed potatoes which I formed into patties, coated with seasoned flour, egg, and panko bread crumbs, then fried in vegetable oil. Holy Fat! So yummy, but for heart health, best not to consume too regularly!
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Buttery Herb Wine Sauce

Reviewed: Jun. 3, 2011
This is a really yummy sauce. I made it as is, except for doubling the sauce (because I'm an extra sauce person), adding some minced fresh garlic (because I really like garlic, and who doesn't?) and using whole milk instead of heavy cream (because that's what I had). I'm sure the cream would have given the sauce a much more decadent thickness and flavor. I ended up boiling the sauce, against recipe advice, because it didn't thicken up enough, which I'm sure was my fault in using whole milk instead of cream. It worked out great though, by constantly stiring with a wire whisk. And, I didn't end up with scrambled eggs! I served with shrimp and pasta and was very happy with the result. This is a keeper!
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4 users found this review helpful

Chicken Curry Party Salad

Reviewed: Oct. 10, 2010
This was great! Loved the flavors! Used left over white meat chicken made with a recipe from this site: Honey Baked Chicken II. Didn't add sour cream, mushrooms or yellow bell pepper, as I didn't have any on hand. Did add canned baby corn, because I had some left over and it sounded good. The result was delicious! I deferred from the original recipe, but I'm still giving it 5 stars because it was an interesting and fresh change from boring old macaroni and I think there could be many slight variations to it (next time I may add walnuts and/or raisins) and the creamy curry sauce would still bring it all together. Everyone loved it! Thank you!
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Grilled Corn on the Cob

Reviewed: Oct. 8, 2010
This was very good. I used a Morton brand seasoning blend, Nature's Seasons, instead of salt & pepper. I have never grilled corn before, and now I will never make it any other way! I plan to check out some other grilled corn recipes, but I would do this one again. Thank you!
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4 users found this review helpful

Tanya's Boneless Short Ribs

Reviewed: Sep. 29, 2010
Delicious! The sauce smells soooo good while it's cooking. Ribs came out very tender. I didn't have tomato juice, so I used a "Spicy Hot V8" and omitted the hot sauce. Would make this again.
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14 users found this review helpful

Tarragon Green Beans

Reviewed: Sep. 29, 2010
This was very good.
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1 user found this review helpful

Mushroom Chicken Piccata

Reviewed: Sep. 27, 2010
This was "good." Used 4 big fat chicken breasts and pounded them down thin. Not all the breasts would fit in the pan, so I browned them in two batches and set aside. As a reviewer suggested, I de-glazed the pan with white wine and cooked the mushrooms and onion separately. Poured in the sauce (made extra since serving over dry angel hair pasta and it need some extra), and brought to a boil. Tossed the chicken in and sauteed on low for about 20 minutes. Since the breasts were thin, they were very nearly done already. I thought it turned out okay, but the husband raved. The two kids, under 6, ate a few bites. All and all, I would make this again, but maybe add capers. I think that's what was missing for me. Thanks for this recipe!
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5 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Sep. 22, 2010
Holy salt! This did not work for my family at all :-( I followed the recipe exaclty, but the broccoli came out waaaaaayy too salty and dried out. It stunk up my house, and for no good reason (and I love broccoli). Sorry, but I won't be making this again.
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3 users found this review helpful

Caramelized Baked Chicken

Reviewed: Sep. 21, 2010
Made with boneless chicken and thickened sauce on the stove top, before pouring over chicken to bake. The sauce is delicious!
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1 user found this review helpful

Shrimp Scampi V

Reviewed: Sep. 15, 2010
Classic and delicious! Replaced 1/4 cup of the butter with olive oil. Double sauce maybe?
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2 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Sep. 11, 2010
I've made this twice so far. It is so quick and easy and very tasty. I throw the sauce drippings from the baking dish into a saute pan, add a little flour and white wine or dry sherry, and cook until slightly thickend. This gets poured over the chops and served with mashed potatoes and veggies. A keeper!
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Rich Chocolate Frosting

Reviewed: Sep. 11, 2010
Topped a strawberry cake with this frosting and it was very creamy and yummy. The kids loved it, and though delicious, it's a little too rich for me. Were it up to my kids they would give it a 10-star! We settled on 4. Thanks for this recipe. It's a keeper!
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Banana Crumb Muffins

Reviewed: Sep. 11, 2010
These are delicious! My 5 and 4 year old devour them. I followed the recipe exactly, the 1st time I made them. Using other reviewer's suggestions, I now add 1 tsp vanilla, replace 1/4 c of the white sugar with brown, and use canola oil instead of butter for the batter. Either way this is a keeper!
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Sep. 8, 2010
This was really yummy and I would make it again. My 5-year old scarfed it down and my 3-year old took a few bites, though I used less spicy herbs on the kid's portions. I followed the recipe exactly, for the husband and I, and served with simple spinach and traditional scalloped potatoes. I'm not giving this dish a 5-star rating, only because I have even more favorite recipes for tilapia. This one is still a keeper though. Thanks KHUDSON3!
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Shrimp Francesca

Reviewed: Aug. 31, 2010
After reading the current (June, 2010) "Most Helpful" review by Jeaux Bee, including comments by Francesca herself, I followed the recipe exactly, but added cherry tomatoes as a suggested option and served over angel hair pasta. Many of the less favorable reviews found the dish to be "bland." I would describe it as "light" and think that was the intention with this dish. For my taste, I do agree that it needs a little something. I will definately make this again, and keep the cherry tomatoes, but will try sauteing the garlic (and call me crazy, but I would use even more) in 1/4 cup white wine or dry sherry and use half the amount of butter. I would also add salt and pepper to taste. And it really made a beautiful presentation! Thank you Francesca!
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3 users found this review helpful

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