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

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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 5, 2008
Great base BBQ sauce. I recommend making a large amount and freezing it. Note: It doesn't freeze solid, but bags worked in the freezer for me. This is the second time I have made this recipe and it is definitely a keeper. I made the following adjustments: no butter, 1/4 tsp celery seed, 1 tsp cayenne, and 1-2 chipotle peppers. I left the butter out and had no problems.
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Golden Yam Brownies

Reviewed: Dec. 18, 2010
I followed the recipe exactly and it turned out great. That said, it was more like a cake. I might use this as a cake recipe since my Southern boyfriend said about 10 times that it was amazing. Next time I might use a citrus cream cheese frosting for the cake.
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3 users found this review helpful

Summer Squash and Sausage Stew

Reviewed: Aug. 15, 2013
We left out the potatoes and parsley because we didn't have any. Also no cayenne because I used 3 Fresno chilies which are hotter than jalapeños. My fiancée forgot the cheese which I will definitely use next time. I used it with fresh sourdough rolls, but I think crusty day olds would be even better. Great summer leftovers soup. I bet this freezes well too.
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Cranberry Sauce

Reviewed: Dec. 11, 2010
This recipe is so simple. My boyfriend gave me "Mom's advise" cook it until you hear it popping and then once the popping seems to slow down take it off the heat & cool. We added cinnamon, and clove (maybe 1/8) to taste. Keep it in the background flavor- that spice that you just can't put your finger on. I also did half white/half brown sugar since I'm trying to find ways to use up the 5lb bag I bought.
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4 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

Cheesy Polenta

Reviewed: Sep. 28, 2013
I used this with a hard goat cheese. I was going to skip the butter, but the flavor was harsh and it seemed really thick. I added 2 tbs of butter and that solved those problems. This is definitely a keeper. One thing is you have to constantly stir it. Mine cooked up in less than 10 minutes.
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1 user found this review helpful

Butternut Squash Bisque

Reviewed: Nov. 2, 2010
My boyfriend can't stop raving about this soup. It's very simple to make and surprisingly, the squash cooked soft in about 25 minutes. I thought that it needed just a hint of another herb and I will experiment with thyme, basil and maybe oregano. Serve with a dollop of creme fraiche or cooked pancetta/bacon bits
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0 users found this review helpful

All-Day Apple Butter

Reviewed: Oct. 26, 2010
This recipe is great. I only used 1 cup of sugar because my apples are very sweet. Go light on the sugar since its easier to adjust for less than it is for more. Also, I used brown sugar which really added another depth. I generally like to use more spices too, I used the cinnamon, cloves and then added nutmeg- no salt. By sheer accident, my boyfriend didn't stir the apples and the brown sugar I had thrown on top of the apples caramelized before the apples finished in the morning. Had an amazing burnt sugar/ creme brulee taste.
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Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 9, 2013
If I hadn't known this was a cake like cookie, I might have rated this 4 stars. I used homemade pumpkin purée and I was out of nutmeg, but will add the nutmeg next time. The cookies stay the same size you bake them, so make very small ones. I cooked them at 375 for 14 minutes but made Huge cookies. I took other reviewers suggestions and used 1 cup of chocolate chips. Nuts would be great, sadly I am allergic.
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1 user found this review helpful

Pesto Sauce

Reviewed: Sep. 29, 2009
I have a nut allergy, so I used the more traditional pine nuts. I tend to like a spicy pesto, so I doubled the garlic. Turned out yummy. The key to a great pesto is not over chopping.
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Chef John's Pumpkin Pancakes

Reviewed: Oct. 15, 2013
I used 1/2 tsp less sugar added some allspice, 1/8 tsp clove and no oil. It was great. I added milk, but will try the recipe as is next time. They were pretty fluffy with 1/4 c more milk, but might be better without the added fluid. Oh, I made this recipe for 3 servings and used a whole egg.
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2 users found this review helpful

Steak Salad

Reviewed: Sep. 22, 2009
We had some steak, tomatoes, and lettuce and threw it together with the salad dressing from this recipe. Lacking red wine vinegar, we used apple cider ving. and it was wonderful. I liked it so much, I made it the next day for lunch. Definitely a keeper.
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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

Pork Dumplings

Reviewed: Apr. 17, 2009
Wow I tripled this recipe and had no Idea what I was in for. This would have easily made over 300 wontons. However I gave up after 220 and just made meatballs after that. I threw some in with the fried rice I had. Next time I will cut back on the sesame, it was a little strong even though it was tasty. I might throw in some sort of other veggie in it next time, I think it just needs a little more than the meat.
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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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4 users found this review helpful

Halloumi Cheese Fingers

Reviewed: Oct. 21, 2013
This is really great and the lemon adds a great acidic touch. Paired with a side salad with cucumbers and you have a healthy meal. You can also grill this cheese over indirect heat.
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1 user found this review helpful

Roasted Garlic Cauliflower

Reviewed: Mar. 22, 2011
I am a fan of cauliflower, so I am predisposed to this recipe. I used the oil and garlic, covered it and cooked it stirring once in the middle. Wonderful. I tried it before the cheese and thought it was so good that I didn't add the cheese. Next time I might use less oil ( I didn't measure it). I also double/tripled the garlic as usual and wow was it strong. The dish has this wonderful roast garlic flavor that is so addicting.
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3 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Oct. 26, 2013
I followed the recipe exactly. The pistachio is a little much, I'll cut down by 1/2 c next time. Up the cranberries just slightly cause I love them. When the biscotti came out of the oven the first time, I covered them with a cloth to cool them slower. Also, the dough it really sticky, so I used a bowl of water to periodically wet my fingers. The dough didn't rise or move at all, so make it as wide or thick as you prefer. I did not get 36 servings, I got 23, but my biscotti were admittedly thick and tall. I dipped in melted chocolate chips and had with my coffee for breakfast.
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2 users found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Jul. 15, 2013
Perfect. I went easy on the sugar.
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2 users found this review helpful

Thai Barbeque Marinade

Reviewed: Jul. 14, 2013
I added about 1/3 c cilantro to the mix which I may cut back on next time to 1/4c and used 2tbs of honey, but no sugar since I'm not a big fan of sweet marinades. I also added about 1/2 tsp red chili pepper flakes which I think is a must. Used this on chicken tenders and marinaded it for 20 hours (the night before). Cooked up amazing and served with lettuce on the side. Everything was perfect.
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