christina b Recipe Reviews (Pg. 2) - Allrecipes.com (1058398)

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Swiss Chicken Casserole II

Reviewed: Dec. 30, 2008
This was a very easy recipe with tasty results...the only things I did differently was 1) season the chicken with pepper, onion powder, seasoned salt and garlic salt before adding the cheese slices; 2) I had a feeling the stuffing would dry out on top of the soup mix while baking so used 1 1/2 cans of cream of chicken soup (doubling the milk), mixed in the stuffing mix and poured the whole thing over the chicken before drizzling the melted butter. My husband and I really liked this and the leftovers are yummy too. Thanks so much for sharing this!
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Amish Breakfast Casserole

Reviewed: Dec. 26, 2008
I made two of these for my annual Christmas brunch this year. For both, I first sauteed a chopped green and a chopped red pepper with the onion for color and flavor. For one casserole I used 1/2 pound each bacon (which I fried by itself and then cooled and crumbled) and breakfast sausage which I browned first. For the other casserole I did a veggie version using a ton of sliced mushrooms sauteed in butter and a large shredded zucchini. Other than that I followed the recipe exactly, using a really fantastic Jarlsberg swiss since my husband and I love swiss cheese so much (oh and since I made two I cooked for them at the same time for one hour). Both versions were excellent and made a fantastic offering to veggie and meat eaters alike. I served along side brie en croute, fresh cut fruit, bacon, orange juice, coffee, an assortment of Christmas cookies and my handmade truffles. Every year I try something different but I think I'll include one version of this casserole from now on. I think they'd be great baked up in well-greased muffin tins for individual servings as well!
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28 users found this review helpful

Oatmeal Carmelitas

Reviewed: Nov. 9, 2008
I made these last night and refrigerated the pan until about 2 hours ago, just cut into them and they are AMAZING!!! I followed Ruby's advice to double the recipe for a 9 x 13 pan...mother of God these are addictive and I'm not sure they'll make it to the potluck they are intended for (my husband keeps looking at me all doe-eyed wanting more). The ONLY change I made was to use slivered almonds in place of the walnuts cuz I'm not a big fan of the walnut. This is a definite keeper.
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London Broil

Reviewed: Nov. 5, 2008
I had a difficult time choosing the number of stars since I made some changes...I omitted the MSG (that stuff is SO bad for you!), used half veg. oil and half olive oil because I love olive oil but in a marinade it's terrible because when it gets cold it turns solid. I also replaced the tarragon vinegar with balsamic vinegar because I'm allergic to tarragon. I marinated the meat for 2 days, turning the bag whenever I went to the fridge and used all the marinade instead of saving some to baste with as I didn't think it would need it. This was excellent! My husband who will only eat bone-in steak and had never tried a london broil cut before absolutely loved it and no A-1 was needed on my part. Thank you for sharing this, it's definitely a keeper!!!
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Photo by christina b

Jay's Signature Pizza Crust

Reviewed: Oct. 13, 2008
Perfect, absolutely perfect. Please note that recipe yields enough for two large thin crusts or one very thick crust.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 26, 2008
All along I'd been under the illusion that the Toll House recipe was the only one for chocolate chip cookies...while I will continue to have strong feelings for those yummy little Toll House cookies, THIS recipe is now my "go to" recipe for chocolate chip cookies. They are big, chewy, chocolatey and just fabulous. I've already made them twice in the last two days and they keep disappearing like magic! This recipe is the best, please make exactly as written and you won't be disappointed!!!
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Tantalizingly Tangy Meatloaf

Reviewed: Sep. 23, 2008
MMMMMMMMM - what a yummy, yummy change from meatloaf made with dry onion soup mix topped with ketchup! I had to substitute canned crushed pineapple with about 1 tablespoon of my grandma's homemade guava jelly for the pineapple preserves because I didn't have time to stop by the store. Oh, and I added a splash of vinegar because it was a bit on the sweet side and I tell you it had my husband and I licking our plates. I can't wait to eat the leftovers for lunch tomorrow! I'm really not sure if my kids will like this (they hate change) but I'll certainly make it this way when it's just me and the hubby from now on!!!
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Blueberry Buckle

Reviewed: Jul. 19, 2008
Honestly, even after reading all the reviews the thickness of the batter still scared me but it turned out fantastic - it really does taste like a giant blueberry muffin (LOVE the topping!). Used fresh blueberries and followed recipe exactly, definitely a keeper!
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Kabobs

Reviewed: Jul. 19, 2008
This was VERY, very good! I omitted the beef as the sauce sounded better with only chicken, and the mushrooms since my hubby doesn't like them. I used fresh garlic and ginger (which is why I gave this 4 stars instead of 5, I wasn't crazy about using garlic salt and ginger powder when the fresh stuff tastes better), doubled the marinade and halved between two ziploc bags, putting chicken in one and the veggies in the other. Marinated overnight turning the bags whenever I went into the fridge for something, and added chunked pineapple when threading the skewers. Outstanding, will make again and again - thanks so much for sharing!!!
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Manicotti Alla Romana

Reviewed: Jun. 8, 2008
FABULOUS! And though a teeny bit time-consuming it was actually a lot of fun to put together...I used 1/2 lb. ground beef and 1/2 lb. Italian sausage, cooked the spinach in the meat mixture toward the end of the meat's cooking time and then used cottage cheese instead of ricotta (personal preference and I'm part Italian!). Rolled mixture into the "Manicotti Shells" recipe from this site (which are actually Cannelloni shells thus making Cannelloni rather than Manicotti but it was still fabulous) and continued the rest of the recipe. Absolutely perfect, my husband is convinced I am a goddess in the kitchen! Thank you SO much for sharing this!!!
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Manicotti Shells

Reviewed: Jun. 8, 2008
These are Cannelloni shells rather than Manicotti Shells (Manicotti are definitive tubes which are stuffed while Cannelloni are round, flat pasta or crepes rolled around filling). They turned out absolutely PERFECT though and I would highly recommend as these are so much easier to use than store-bought manicotti shells which always tear on me during the boiling process and are a pain in the butt to stuff. Not only that, these are tasty, foolproof, and uses ingredients one always has on hand. I used my smallest (6") non-stick frying pan, wiped with an oiled paper towel between 1/4 cupfuls of batter, tipping the pan immediately after pouring to get the batter evenly over the bottom of the pan and form perfect circles. After about 15 seconds I turned them over for another 10-15 seconds, took them out and put on waxed paper until ready to use. I used the filling and sauces from the "Manicotti Alla Romana" from this site (which I refer to as Cannelloni when using these batter shells), excellent! These are also awesome using a tiny bit of extra water and 1/8 cupful batter for crepes, this is a great recipe.
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127 users found this review helpful

Angel Chicken Pasta

Reviewed: Jun. 4, 2008
This was truly fantastic, lemme tell you what I did to make it SO incredibly good...in a big frying pan on a stove I cooked 4 frozen chicken breasts until done with onion powder, garlic salt and pepper. Took them out, cut up into bite-size pieces and set aside, in the same pan combined all of the sauce ingredients (starting with butter), subbing 1 1/2 cups chicken broth for the wine and adding an add'l can of Campbell's Chicken and Mushroom soup and the whole 8 oz tub of cream cheese with chives. Meanwhile I boiled the noodles (after reading all the reviews I decided on fetuccine as I realized this makes a thick sauce I didn't think angel hair would stand up to), adding a bunch of fresh chopped broccoli to the boiling noodles the last 3 minutes of cooking time. Drained the noodles/broccoli and combined everything in the original frying pan, stirred well, and served. Holy Mother of God was this ever good, the whole shebang took less than 45 minutes, it feeds a crowd, and I can tell it will make to-die-for leftovers for lunch tomorrow. This is a keeper recipe for sure, thank you SO much for sharing!
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Corn Dog Casserole

Reviewed: May 26, 2008
This was SO good, tasted just like a giant corn dog - VERY filling and kid-friendly! I halved the recipe and left out the celery, onion and sage, sauteing the hot dogs in butter and a little pepper. Mixed everything else together and added the hot dogs, poured into a casserole dish and topped with a little more cheese. My son dipped each forkful in ketchup, I topped mine with mustard. I'll definitely make again, thanks for sharing!
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Chi Tan T'ang (Egg Drop Soup)

Reviewed: May 15, 2008
With a couple of slight modifications, this was outstanding...for four servings I used 3 cups hot water and 2 of those extra-large Knorr bouillon cubes, omitted the vinegar completely, added 1 small sliced clove of garlic (slicing the garlic doesn't render it as intensely garlic-y tasting as mincing it) added 1/4 cup canned corn with the green onion and used 2 eggs beaten with 1 egg white. Also (and I think this may have been the key here), I added a good shake of ground white pepper (this is an essential ingredient in many Asian dishes). It was thick and eggy and broth-y, rich with flavor and the added corn was superb. To go along with it I fried up some wontons (basic wonton wrappers cut in half and fried in hot oil for about 10 seconds on each side) and served with our favorite Chinese restaurant's housemade sweet & sour sauce. Try this, I don't think you'll be disappointed!
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Bake Sale Lemon Bars

Reviewed: Apr. 27, 2008
I used beebeebaker's suggestions and except for a REALLY thick crust these were outstanding. The crust is yummy though but it's just aLOT of crust. Will probably make again, just decreasing the crust ingredients a bit.
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Taco Seasoning I

Reviewed: Apr. 24, 2008
This is really good but oh mama is it hot! I love spicy food but had to tone this waaaay down with some brown sugar and added more garlic salt, onion powder and oregano to cut back on the heat of the chili powder and red pepper. I added about 2 tablespoons of the mix to a pound of ground turkey and let it simmer with 1/2 cup water for 10-15 minutes. Much easier and cost-efficient than the packaged stuff and I know exactly what's in it so will use this from now on but the recipe as written is definitely is not for kids or the faint-hearted!
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Pat's Dumplings

Reviewed: Apr. 17, 2008
Absolutely perfect, we LOVED these in my homemade chicken noodle soup with dumplings...not slimy like when using premade canned biscuits and not fluffy like when using Bisquick dumplings. These taste exactly like the dumplings you get in any restaurant, thick and a little chewy and just heavenly. I used cold butter as I didn't have any shortening and added garlic salt and onion powder to the flour, and I did have to use about 3/4 cup water instead of 1/4 cup. Just a note to all the nay-sayers out there, these DO NOT rise like those Bisquick-type dumplings, that's not the kind of dumplings these are. These are completely submerged in whatever sauce you cook them in and are more like giant doughy noodles, they are not ball-shaped and don't sit on top of your sauce and get fluffy and airy on the outside. Please note this before trying the recipe so you won't have different expectations. 1/17/12 - UPDATE: I recently won 1st place in a cook-off a local restaurant using this recipe in my Chicken & Dumplings entry. I never use shortening, using instead only real, unsalted butter and add a little salt, pepper, garlic powder, and onion powder to the mix before adding about a cup or so of water :-)
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125 users found this review helpful

Sloppy Joe Sandwiches

Reviewed: Mar. 26, 2008
OK, here's the deal...I am a 38 year old mom of 3 and have ALWAYS been a Manwich junkie (don't worry, I did go to confession specifically for this in my 20's). This was even BETTER than my beloved canned Manwich sauce! It tastes so much fresher and all of the flavors meld together so perfectly, my older (10 year old) son and I (who until last night was a die-hard Manwich fan as well) were in heaven over these soft white buns filled with pure yumminess. The only thing I did differently was - aside from doubling the recipe - brown the meat with 1/2 a chopped onion and 2 minced garlic cloves (still added the onion and garlic powders later because we love those flavors) and added a splash of vinegar. I had originally planned to omit the water but went ahead and added it when I saw how thick it was as I wanted it to simmer for a long while to let all the flavors "marry". I know I'm going on and on about something so simple (I do realize we are still talking about a darn sloppy joe here) but if you knew how much I love them you'd totally understand (BTW - we don't add cheese slices, we're purists)! These are awesome, Laurie you are a saint for submitting!!!!!!!
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438 users found this review helpful

Mexican Rice III

Reviewed: Mar. 13, 2008
Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze in the juice of 1/2 fresh lime just before covering. THE SECRET TO GETTING THE RICE TO "FLUFF UP" is 1) use long grain white rice, 2) make sure whatever liquid you use is HOT when you add it, 3) ALWAYS use twice as much liquid as rice (1 cup rice, 2 cups chicken broth or water) and 4) once you cover your pot and turn your burner to low, DON'T TOUCH the rice, DON'T LIFT the lid, don't stir it, let it do it's thing. After 20 minutes turn burner off but let the pot sit for at least another 5 - 10 minutes before removing the lid. You will have perfect rice, every time.
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811 users found this review helpful

Famous Butter Chicken

Reviewed: Mar. 12, 2008
My husband LOVED this, I thought it was pretty good...used Saltines as I didn't have any Ritz but seasoned them well with onion powder, seasoned salt, garlic salt and pepper. Dredged chicken in flour first, then egg, then cracker crumbs, sliced 1/2 stick of butter over the top and around the sides before baking then turned chicken over halfway through baking time so the top didn't dry out. Would definitely make again, thanks for sharing!
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