Christina Recipe Reviews (Pg. 1) - Allrecipes.com (10546141)

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Beef Brisket with Chipotle Tomatillo Sauce

Reviewed: Mar. 20, 2013
I have a new pressure cooker and was looking for a fun recipe to try - and this was it! I couldn't find canned tomatillos at my grocer so we bought a pound of regular tomatillos - and that worked fine! Also, my pressure cooker isn't the type that goes on the stove, it is a stand alone unit and it didn't have a "medium" pressure setting - so I just cooked it on high for an hour instead and it was perfect! The chipotle spice was perfect for my husband and I - but if I cooked this for the kids I would need to cut WAY back :) - I will make this recipe again for sure. This would probably work with any large cut of meat - though the brisket was a great way to go. VERY minimal prep and the pressure cooker does the work for you. Wonderful!
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5 users found this review helpful

Spiced Pumpkin Seeds

Reviewed: Oct. 25, 2010
Wonderful recipe starter. Four stars only because I did make some changes by reading through the other reviews. I used butter rather than margarine and doubled the amount, used lawry's seasoned salt instead of regular salt and doubled it, used garlic powder rather than garlic salt and doubled it (actually probably a bit more), kept worcestershire the same and had about 2.5 cups of seeds. I also added in some parmesan cheese sprinkles near th end for some yummy flavor and texture. These took me forever to cook since my seeds were a bit wet from sitting overnight in the fridge but I just kept stirring @ 300 degrees every 20 minutes until they were golden brown and lightly crunchy. I usually lightly sprinked a bit more seasoned salt, garlic powder and/or parm during each stirring session as well. Soooo delicious. If you love chex mix you'll love this pumpkin seed recipe! This is what I'll be using from now on!
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3 users found this review helpful

Buttery Soft Pretzels

Reviewed: Jan. 8, 2010
Perfect recipe. The taste was right on the money. They were so good right out of the oven - can't wait to make another batch!
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1 user found this review helpful

Snowballs II

Reviewed: Jan. 3, 2010
These were great - just like I remember my grandma's. I added a tsp of almond extract and a tsp of butter flavoring which was really nice. I recommend making them very small so you can pop a whole one in your mouth. The small ones were more fun to eat!
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jan. 3, 2010
Sorry - not for me. :/ While the flavor was alright -the texture was all wrong for me. For those of you who really enjoy a cakelike chocolate chip cookie - you might really enjoy these. For those of you who prefer a more traditional toll-house consistency - these are all wrong. Too "fluffy" for a cookie - too chewy. It was worth a try and I love the name so I had to try them - but this isn't the consistency I enjoy for cookies. EDIT: Had to increase the rating. These were better after sitting out a day so they weren't so soft. However, it seems to be all personal preferance as my daughter and husband really enjoyed them. Best? No sorry but they were alright.
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Peanut Butter Frosting

Reviewed: Dec. 23, 2009
I love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Dec. 23, 2009
This was ok - I'm not sure I'll spend this much time often to make Spaghetti Sauce though.
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2 users found this review helpful

Buttermilk Pancakes II

Reviewed: Dec. 23, 2009
These were really delicious and easy pancakes. We froze the leftovers for quick breakfasts throughout the week. Make sure not to overmix your batter!!
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3 users found this review helpful

Newport Clam Chowder

Reviewed: Dec. 22, 2009
Sorry - I wasn't impressed.
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1 user found this review helpful
Photo by Christina

Aunt Phyllis' Magnificent Cheese Ball

Reviewed: Oct. 23, 2009
I think this is a great basic cheeseball recipe. I used 1/3 fat cream cheese and reduced fat cheddar cheese and it worked fine - you'd never know the differenc either but the calories and fat you save are HUGE. I highly recommend doing it that way. I made it for a haloween party and everyone loved it and asked for the recipe. The only addition I made was some garlic powder. I think it'd be great with a bunch of chopped olives thrown in.
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Boilermaker Tailgate Chili

Reviewed: Aug. 2, 2009
This was amazing chili. It was some work chopping and whatnot but it was fun and definitely worth it. I made it just as written except I used 3 large jalapenos in a HALF batch to make it extra spicy. I also added a little extra chili powder when I was browning the meat. This was the first chili recipe where I didn't have to reach for extra chili powder after it was cooked - everything was perfect! My husband said this was his favorite homemade chili he's ever had and he wouldn't just say that if he didn't mean it! Try this one!!! If you make a whole batch I hope you have a BIG pot. This makes quite a bit.
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Hot Italian Giardiniera

Reviewed: Jul. 28, 2009
This was delicious. I had never heard of giardiniera before, but needed some for a recipe so I decided to make my own. I used what was left just for snacking and also on some ham sandwiches - it was awesome! It takes some work but I'd definitely make it again. I need to learn how to preserve as the batch was huge for just my husband and I.
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5 users found this review helpful

Thick Cut-Outs

Reviewed: Jun. 20, 2009
Five stars because I think it's really difficult to find a great cut-out cookie recipe! Like others I also added some extracts: 2tsp almond and 1/2 tsp butter - though 1 tsp butter probably would have been ok too. This has given these cookies the PERFECT flavor. That said - I haven't even cooked them yet! So far they are just dough - but the dough is amazing haha! I wanted a recipe because I wanted to make my father-in-law a nice batch of cookies for Father's Day like they have at those expensive designer cookie shops at *gasp* $8 per cookie! That's insane to me. These are going to taste even better! I'll post an update and a photo after they are finished!
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Tuna Noodle Casserole II

Reviewed: Apr. 9, 2009
Extremely bland - not for me.
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New England Clam Chowder I

Reviewed: Feb. 19, 2009
This was very delicious but very different from other clam chowder's I've had. I followed the recipe mostly as listed with a few modifications. Instead of using water I used the clam juice and chicken broth - I would have used all clam juice if I had some on hand. Instead of half and half I used evaporated milk and whole milk - it was still extremely rich and creamy. To thicken it I used 4T of flour mixed with just enough cold water to get rid of lumps and make it smooth - this made the chowder nice and thick. If you do this make sure to add half of this while the potatoes are cooking and the other half right after adding the milk - you want to make sure your flour has a chance to cook and thicken up. I also added a handfull of fresh chopped parsley and some dried dillweed - oh and quite a bit of salt and some pepper. It was very thick, very rich and very good! I think I would add just a tad less potatoes next time - it was almsot like a stew with so much stuff in it but some people might like that! I used small red potatoes with the skin left on. Serve with some warm baked ciabatta - delicious!!
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2 users found this review helpful
Photo by Christina

Pecan Pie V

Reviewed: Jan. 24, 2009
This pie was very good - nice creamy texture as opposed to the usual gooey stuff.
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1 user found this review helpful
Photo by Christina

Egg Noodles

Reviewed: Jan. 24, 2009
I make these noodles every time I make chicken soup. I want to try to make some stroganoff with them sometime as well. I never realized how easy homemade noodles are to make - and it's definitely worth the little extra effort!!
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Beer Margaritas

Reviewed: Jan. 24, 2009
These are awesome - I like to use diet 7-up instead of the water and usually use Corona as the beer. Make sure you have enough for 2 batches!! These are better than you'll expect them to be!
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Elegant Brunch Chicken Salad

Reviewed: Jan. 24, 2009
Good but the mayo was off. I wouldn't recommend using olive oil at all - just use decent quality vegetable oil. I had to use a full cup and even a bit more as it just wasn't thickening up - or maybe I just don't know how to make mayo properly - who knows! But even with the very small amt of olive oil I used - it permeated the whole batch. To cover that up I added some curry powder and sugar. It was alright! I used 2 cups of grapes as well.
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Hoppin' John

Reviewed: Jan. 1, 2009
Really delicious. I had never made hoppin' john before but this will be my new tradition for every new years day! Here are my modifications: I soaked my black eyed peas the overnight and used 3 cups since they had increased in size. I think the reason why people are having trouble with their peas is because they don't pre-soak. I used smoked ham shanks as I couldn't find any hocks - worked great and added a lot of nice meat. I also added 1 clove of garlic and a dash or so of old bay seasoning. I added 2 tsp of "better than bullion" chicken flavor to the simmering process. When I made the rice I actually cooked it separately in some of the broth and a little extra water. EDIT: Improved this year by keeping the rice and beans to cook SEPARATE the whole time. Just serve the beans on top of the rice. We also found the smoked cheddar to try along with it and it was a very delicious complimentary flavor to the dish. Highly recommend keeping this one simple - it's delicious and filling!
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