christinacooks Recipe Reviews (Pg. 1) - (10570300)

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Restaurant Worthy Pasta Sauce

Reviewed: Jun. 12, 2012
One of these days I will post a picture, but until then, please post your pics when you try this! Thanks!
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1 user found this review helpful

Mushroom Chicken with Perfect Rice

Reviewed: Dec. 19, 2009
You can remove the chicken from the pan while whisking in the half and half. You may also substitute evaporated milk to reduce the fat content!
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0 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Dec. 17, 2009
The perfect sugar cookie! These are great dropped or rolled out with cookie cutters - they hold their shape well.
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3 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Dec. 16, 2009
Wonderful!!! Oh, this is comfort food at its finest for sure! Thank you so much for this fabulous, easy recipe! Don't pass on this one if you don't have fish stock; you can certainly use chicken stock! I threw all of my leftover seafood in - a filet of salmon, a couple filets of tilapia, a bag of scallops, some shrimp. It was like a seafood chowder ;-) I did add a tablespoon of butter to the roux to give it a rich finish. Mmmm. Served over rice and it was great! This is a versatile recipe - you can leave out the "hot" for children - all four of mine gobbled it up!
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1 user found this review helpful

Iowa Pork Steak

Reviewed: Nov. 16, 2009
This is a great go-to recipe for a busy night. Following the suggestion of another user, I made it in my crockpot - so good! The whole family loved it. Toss it all in the crockpot on high around noon and you'll have a perfect dinner ready by 5. I quartered 5 potatoes and put them on top so when the meat was ready I could pull them out and mash them. Delish!!
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1 user found this review helpful

White Cheese Chicken Lasagna

Reviewed: Oct. 15, 2009
LOVE this simple recipe. To make it even easier, I cooked 2 chicken breasts in a skillet with chicken broth (add a little flavor to the chicken) and used that broth for the cream sauce. After I poured off the broth, I shredded the chicken and added 1 pkg of frozen spinach to the chicken (it was a lot of spinach!) and let it heat gently in the pan with the chicken. I did add a can of diced tomatoes, for color more than anything. I recommend more garlic - I used 4 cloves in the cream sauce and tossed in 2 more with the spinach/chicken mixture. This recipe is easy and definitely a winner. Very easy to understand. The directions are very clear and produce fabulous results. Don't hesitate about trying this one!! Possible changes: Omit ricotta if you don't like it. Add the mozzarella here instead of mixing it into the sauce. Add portabello mushrooms or roasted red pepper. Myhusband said add pepperoni. I wouldn't advise it ;-)
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Great Grandad's Sugar Cookies

Reviewed: Sep. 2, 2009
I have mixed feelings about this recipe. I did have to use all 6 cups of flour, and even then it was too sticky to roll out, so instead of adding even more flour, I just dropped the batter onto the cookie sheet with two spoons. The flavor was definitely flat, so I added 1 tbsp vanilla, 1 tbsp butter flavoring, and 1 tsp orange extract(though I think almond would be better). I must admit, after adding additional flavorings, I ate 5 of them right off of the cookie sheet (oops). I am refrigerating the rest of the dough, hoping that it will firm up so it can be rolled out. Definitely a soft, cakelike puffy cookie. Definitely a keeper, but still looking for that perfect recipe...
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5 users found this review helpful

Pork Steak Burritos

Reviewed: Jun. 17, 2009
Great recipe. We doused the pork with taco seasoning during cooking and served it like soft tacos, with small four tortillas, home made salsa, lettuce, sour cream, and cheese. Dinner was literally on the table in 20 minutes and everyone loved it. We'll make this one again!
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J.P.'s Big Daddy Biscuits

Reviewed: May 25, 2009
This recipe has become our family biscuit recipe! I think the key is to be cautious in mixing - don't overdo it! I sift all of the dry ingredients into a large bowl, then cut in the butter with a pastry blender, and then I use the pastry blender to mix in the milk - I just continue cutting it all in until the dry ingredients are no longer dry. It's a quick process and you will have a lumpy, wet, sticky dough. We drop it by handfuls on the baking sheet - no rolling and cutting. Perfect every time! I had a bunch of strawberries on hand a few nights ago, so I added about 1/4 cup of sugar to the biscuit recipe, divided the dough into 6 pieces, sprinkled the tops with sugar, baked, and topped with fresh strawberries and cream. Oh - so good. Thanks, JP, for a winner!
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4 users found this review helpful

Fry Bread Tacos II

Reviewed: Mar. 4, 2009
This recipe is so easy, and it is definitely a nice change from taco shells and tortillas. The suggestion to enjoy the leftover frybread with cinnamon sugar and honey is great! Like a sopapilla but more bready. My advice is to really roll these out thin - they puff up nice and thick! I didn't have a thermometer so I just tested the heat with bits of dough. When the bit of dough rose up right away I turned my heat down one notch and started frying. We love, love, love this recipe. We are a 40 year old mexican man, a 31 year old irish woman, a 10 year old boy, 7 year old girl, and 1 1/2 year old boy. Great for everyone!!
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2 users found this review helpful

Condensed Milk Chocolate Frosting

Reviewed: Nov. 23, 2008
Great recipe that doesn't require a stick of butter and has no powdered sugar. Please, please, please read the ingredient list carefully. A square of unsweetened chocolate is found in the baking aisle - one name brand is Baker's. It is not a square of a hershey bar!! Make sure you use sweetened condensed milk - not evaporated milk. If your frosting isn't sweet enough, you didn't use condensed milk. Read the recipe - cook the ingredients, then cool!!!! Then add the vanilla. Please don't review recipes if you didn't follow the directions or read the ingredient lists. I thought this was great.
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87 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Feb. 10, 2008
I love authentic mexican food and this one hits the spot. My husband is Mexican and said "Oh my God, this is so good!" then had another helping and finished my seconds. He also claimed "This is true mexican home cooking" and "My mom and Dad would eat this." So, it's a keeper. My changes; I used 2 lbs stew meat, because I had it in the freezer. Browned it in the oil, then slow cooker for 6 hours on low. I was afraid the cayenne would be too hot for me, so I halved it. I did not have green chilies, so I used a can of ro-tel. I kept everything else the same, although I was afraid of that much hot pepper sauce, it was perfect! It was great - just enough spice to make my mouth water but not so much that I couldn't eat it. This is a keeper.
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7 users found this review helpful

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