Callista Recipe Reviews (Pg. 4) - Allrecipes.com (10425554)

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Chocolate Covered Cherry Shooters

Reviewed: Feb. 2, 2013
These do taste like the real thing. I'm interested to try this with frangelico to see if results are similar.
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0 users found this review helpful

Cilantro-Lime Dressing

Reviewed: Jan. 30, 2013
Very tasty. The flavor improves with age. At first taste (after 10 minutes) it was eh. But we loved it the next day for a dinner salad. Amazing on a southwestern salad.
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1 user found this review helpful

French Leek Pie

Reviewed: Jan. 30, 2013
Fabulous as is. I used heavy cream ecause I couldn't find light cream. I might use half and half next time. I used part cheddar and part comte cause I had some on hand. It was a touch runny somewhere less firm than a quiche, but oh so tasty. This goes down in legend. I will make again.
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1 user found this review helpful

Chicken Piccata with Artichoke Hearts

Reviewed: Jan. 30, 2013
I left out the italian seasoning since my fiancee make chicken piccata without it. Then I basically added ingredients till it tasted good. I didnt have white wine on hand, so I upped the amount of lemon juice and added a touch more broth. Also, I generally don't use corn starch, so I floured my chicken and slowly cooke dit in the pan. Once I added the broth, I brought the mixture up to a boil where it naturally thickened.
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1 user found this review helpful

Day After Thanksgiving Turkey Pho

Reviewed: Dec. 3, 2012
My fiancee and I cooked basically this recipe minus the anise & fennel since we don't like those flavors. It is VITALLY important to start with a good broth. One of the other reviewers commented that it took a lot of water to cover the carcass. My fiancee fixed this problem by taking out the largest knife he had and hacking the carcass in half and then in smaller pieces. It's also a good idea to do this for the larger bones too. Inside the bones is where a lot of the flavor and collagen(which thicken the broth) are. It'll fit easier in the pot and make a great broth. For those of you who already put too much water in, long cook times. Leave the pot on the stove for 2-3 hours and cook down the broth, concentrating the flavor until it tastes good. If you didnt use all the drippings for gravy, you could add a small amount in for a very intense turkey flavor.
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9 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 13, 2012
Great recipe. Be sure to use quality vanilla for the frosting. Orange zest would not be amiss either. Made recipe as is and it is amazing.
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1 user found this review helpful

Zucchini Patties

Reviewed: Sep. 24, 2012
These were pretty good. I thought these were a touch dry and bland. It's a good starter recipe. Next time, red chili pepper flakes and more cheese for moisture.
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5 users found this review helpful

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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7 users found this review helpful

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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7 users found this review helpful

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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4 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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3 users found this review helpful

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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3 users found this review helpful

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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3 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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3 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Jan. 17, 2012
We use real whipped cream with a touch of maple syrup. I gave this recipe to my fiancee who works in a restaurant and it is the best selling item there. They make their own nut crust with walnuts and it's amazing.
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5 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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6 users found this review helpful

Persimmon Pudding

Reviewed: Jan. 17, 2012
I cut the sugar by 1/2 c. Stir twice in 15 minute intervals. I might add a dash of nutmeg next time. This is great with ice cream or whipped cream. Additional note: I have made this 3 times now and it is important to adjust the recipe based on the type of persimmon you are using hachiya (round deep orange) persimmons are very sweet and give this pudding a great caramelized sugar flavor. You can cut another 1/4 cup sugar when using hachiyas. The fuyu persimmons are less sweet. I use 2 cups sugar for them.
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10 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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3 users found this review helpful

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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8 users found this review helpful

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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5 users found this review helpful

Displaying results 61-80 (of 152) reviews
 
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