Callista Recipe Reviews (Pg. 1) - Allrecipes.com (10425554)

Roasted Beets and Sauteed Beet Greens

Reviewed: May 21, 2012

My fiancée is from Mississippi and he made basically this recipe from heart. We used two over large beets with greens grown in the garden. We sautéed the greens with no oil and one single slice of bacon. Honestly, I think one slice of bacon vs all the oil in this recipe might be better, plus it adds an amazing amount of flavor. It you want to be really authentic, use green chile vinegar. The vinegar really brings out the flavor just try it.

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Chile Colorado

Reviewed: Feb. 7, 2012

I made a few additions: I added 5 cloves of garlic and may add some more next time. I omitted the onions as I don't eat them. I added 1 tsp oregano, 1/2 tsp cinnamon, 1/2 tsp ground cumin, 1/2 tsp ground coriander & 1/2 tsp cayenne. I might mix the chiles next time and add a guajillo to make it a little spicy. A good starter recipe. I cooked it all in a dutch oven and it turned out beautiful.

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Absolutely Amazing Ahi

Reviewed: Jan. 30, 2012

This is super tasty. I would suggest adding the soy and tasting as you go along. I like to add more sesame oil and eat fresh, leftovers aren't as good.

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3 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jan. 30, 2012

I used dried soaked black beans and then followed the recipe. I also found that the patties did not hold together. Very tasty, but I don't think this recipe is worth making a burger out of. If you used the same seasoning and added some sauteed corn and/or squash and put it in a tortilla this would have been 4.5 stars.

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Megan's Granola

Reviewed: Jan. 30, 2012

This recipe did not bind like I wanted it to. I used 1/2 c applesauce and 1/2 c oil. I might add more oil less applesauce next time. Good starter recipe

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Mustard Vinaigrette

Reviewed: Jan. 25, 2012

I used an old whole grain mustard and I had to add more mustard. I think this would earn 1 more star if it had a green herb or second note to it like cumin or something.

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2 users found this review helpful

African Chicken Stew

Reviewed: Jan. 24, 2012

I added 2 cups of broth used left over turkey, 3 carrots, 2 celrey stalks, and I should have doubled the herbs and spice. I also added 1/2 tsp cayenne. I cooked the whole thing in a dutch oven. I chopped up some broccoli and threw it on top put the lid on the oven and cooked it for 10 min. Served on brown rice and it was great. I gave this three stars because I had to change so much in the recipe to get it tasty. A good basic recipe that you can change to suit your tastes.

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Double Layer Pumpkin Cheesecake

Reviewed: Jan. 17, 2012

My fiancée loves this recipe.

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4 users found this review helpful

Turkey Brine

Reviewed: Jan. 17, 2012

I brine with water and extra spices and it turns out moist and amazing. 1 gallon of broth that I have to throw away later seems like a waste to me.

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2 users found this review helpful

Butterscotch Oatmeal

Reviewed: Jan. 17, 2012

I lowered the sugar to 1/4 c. I didn't like the egg. I may try this recipe one more time with no egg to see if it can redeem itself

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Chipotle Cheeseburger

Reviewed: Nov. 4, 2011

I have been making this before this recipe was added to the site. I have a few modifications. First, you can used fresh grated garlic (grate as finely as possible) or use garlic powder or dried minced garlic which seems to work better and not have as much of a bite as the fresh garlic. Also, don't use their special seasoning as it is basically salt and pepper with artificial filler. Add a dash of onion powder if you want, but skip the filler and control the amount of salt yourself. ALSO add chipotle chopped and the adobo sauce as needed, tasting as you go along. Everyone has a different heat level and this is the only way to ensure you don't make something you can't handle.

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Chile Verde II

Reviewed: Oct. 26, 2011

I had a picnic roast and cooked it in the slow cooker. I do think it was a little runny and next time I will add the broth last. I only added about 3 cups, but I had fresh tomatillos from the garden which were very juicy this year.

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Firecracker Grilled Alaska Salmon

Reviewed: Sep. 27, 2011

I have made this recipe 7 or 8 times now. Anytime I get salmon, I think about doing this recipe. I do not use the peanut oil and green onions. I probably use 1 tbs of sesame oil for the other oil. It turns out amazing every time. The best thing is the leftovers are good cold so put it over a nice fresh salad.

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Perfect Turkey

Reviewed: Sep. 26, 2011

Exactly how you want a turkey

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Picadillo

Reviewed: Sep. 26, 2011

Now, I must state that I know next to nothing about Puerto Rican food. There is one restaurant in San Rafael, Ca I go to and my fiancee can not stop ravign about the food there. His favorite dish is the picadillo. I did make a few modifications due to a shortage of ingredients. I omitted the bell pepper since when I got home I found out the one I had had spoiled. Also I didn't have any raisins on hand. NO onion since I hate them, I added 6 cloves of garlic instead. * I have since doubled the spices and it is very tasty. I used 1.5 cups fresh tomatoes because I had some from the garden that needed to be used. Chicken stock since I didn't have any beef. NO chorizo sausage at the store so I bought linguica and cut it into thin rounds Lastly no almonds since I am allergic to them. With all these modifications I made some fabulous puerto rican chili! Served with beans, this is amazing. I am adding this to my winter recipes. Generally cheap to make once you have the capers and olives on hand.

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Pickled Hot Peppers

Reviewed: Sep. 15, 2011

I, like some of the other reviewers, made my first batch and it turned out mushy. I am currently working on my second batch which I used 1/3 c pickling lime and a 1 gallon water(just a guess). I am crossing my fingers that this batch turns out less mushy. I also added the pepper raw to the jars and then threw the hot vinegar mix on top. Spices were .at the bottom of the jar also added quite a bit more spices to mine. I added tumeric (hoping to improve the color), peppercorns whole, brown mustard seed, along with the garlic. The taste is amazing. It tasted just like pepperocinis. I used half banana peppers & half anaheims for the first batch. This second is all banana. Not hot but full of flavor. I will make a few batches this summer and report back the best ratios

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Zucchini Brownies

Reviewed: Aug. 30, 2011

I have made these about 7 times now. So tasty and a good way to use overly large zucchini which you don't know what to do with! Simply grate the zucchini. You can deseed it if you want, but I find that if you leave in the seeds, they kind of taste like little pumpkin seeds.

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Downeast Maine Pumpkin Bread

Reviewed: May 11, 2011

I went with the first reviewer's suggestions. only 2 cup sugar, 3.5 c flour, 1/2 cup oil and 1/2 cup applesauce I added about 1/8 of a teaspoon allspice to the other spices. I made one batch muffins, the other a bread and cooked at the same time. Wonderful

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Mushrooms with a Soy Sauce Glaze

Reviewed: Apr. 28, 2011

I think I thought by the 5 star rating that this was going to be something mind blowing. It wasn't. It tasted like soy sauce and mushrooms. Which I guess is ok but when pairing it with a steak, the steak doesn't need it.

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4 users found this review helpful