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

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Pickled Eggs II

Reviewed: Aug. 12, 2008
My southern boyfriend made these eggs exactly as the recipe says. He said, "They are just like mom used to make."
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68 users found this review helpful

Enchilada Sauce

Reviewed: Apr. 22, 2009
I tripled the recipe and will be freezing half of it tonight. The nice thing about this recipe is that you can adjust the chilie peppers to your taste and play with new varieties. My family has a long tradition of using chilie peppers. I learned it from my grandmother. Its really not as much work as this recipe says. Clean the outside of your chilie with a paper towel. Open the chilies and take out the stem and seeds. Over a hot, dry skillet (not in the oven), throw in the cleaned chilies. Heat inside and outside until it starts to get soft. You are just doing this to heat up the oils. There should be no smoking and you aren't really looking for a change of color. Once they are done, throw them in a pot of simmering water. Once the chilies are in, turn the pot off and let rest for 20-30 minutes. Save the water! After all that, I throw it in the blender and puree it. Add some of the water if needed to the blender. I like big chunks of garlic in my enchilada sauce, so I just pureed the chilies and left the stock, garlic and butter as is ( I don't use onion because I don't like them). It's much faster this way and still as tasty. Good luck!
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35 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Jan. 16, 2011
This was pretty good. Due to time constraints, I did not marinade this for more than 5 minutes. Next time I might add a dash of red chilie flakes for a kick. I broiled these on low keeping a close eye. I also threw some tomato slices on the pan and slow broiled them. I topped it off with a grilled red bell pepper. Super tasty.
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27 users found this review helpful

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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15 users found this review helpful

Whoopie Pies

Reviewed: Aug. 14, 2008
Used the cream recipe from here and the southern moon pies cookie from this website. it turned out pretty good. Had problems getting the texture right though. It just wasnt smooth. Any suggestions?
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14 users found this review helpful

African-Style Oxtail Stew

Reviewed: Nov. 8, 2010
I must admit that I adjusted the recipe quite a bit. Instead of bouillon, I used homemade broth. I made this a one pot wonder by sauteing the oxtails for about 8 minutes in a large stock pot. (mine seems to take the challenge well). Then I added carrots and celery (cause I love veggies) cooked them for a minute or two and then threw in 3 tsp garlic ( it mellows in cooking and I love the flavor). I left out the beans and cornstarch and extra water because with the added veggies, it didn't need thickening. I cooked the whole thing for 2.5 hrs and then served it over rice. My boyfriend, who had initially said "ew, tails" said this one is a keeper. I forgot how flavorful beef tails are. One would think 5 bucks a pound is a lot for them, but they are packed with flavor.
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12 users found this review helpful

Whole Wheat Ginger Snaps

Reviewed: Jan. 4, 2011
I needed to make a few adjustments because of a shortage of ingredients. I halved the recipe, but didn't have enough molasses by about a 1/6 of a cup and used sorgham molasses instead (found only in the South. It's not quite as sweet) and next time I might add more spiceage. Same amount of ginger and nutmeg, but a little more clove and cinnamon. My cookies felt like they had wheat bran in them due to the course cut of my whole wheat which while exceptional in bread, made for a cookie with a bran-y texture.
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11 users 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

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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9 users found this review helpful

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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9 users found this review helpful

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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9 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 24, 2010
I have made this stuffing 3 times now. I always cook it outside of the bird in a casserole dish. I, like other reviewers, add more broth and I also add wine. I generally add a few dashes more herbs and I usually leave out the turkey liver. I live near Willie Bird's turkey farm which makes an amazing cajun turkey sausage which is perfect and spicy for this dish. I add about 4 cloves of garlic to the recipe since I can't seem to cook without it. I also throw in a handful or tow extra of cranberries and it is amazing.
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9 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

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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7 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

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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6 users 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

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

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

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