christina b Recipe Reviews (Pg. 1) - Allrecipes.com (1058398)

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Old Fashioned Onion Rings

Reviewed: Jan. 16, 2008
Absolutely perfect, my husband fell in love with me all over again!! **UPDATE** I made these last night using Panko bread crumbs (which I pulsed in the food processor to make the crumbs super tiny), will never make any other way...not at all greasy with a fabulous crunch! FOR NO MESS - I put the flour mix into a big resealable bag, throw all my onion slices in and shake really well until they're all coated. Then take the onions out, add the milk/egg to the bag and stir well. Add the onions a handful at a time, seal bag and mush the bag until all slices are coated, take out with tongs and put on wire rack over foil or wax paper...then put my Panko breadcrumbs into a big tupperware bowl, add the onions a handful at a time (with tongs), put the lid on and shake shake shake. Put the onions from the bowl directly into the hot oil with clean tongs, woo-hoo no mess!!!
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1541 users found this review helpful

Country Apple Dumplings

Reviewed: Jan. 9, 2008
Oh my goodness, even after all the stellar reviews i was NOT expecting these to be as insanely yummy as they were! Halved the recipe as it was just for the hub and me and used a large gala apple, 1/4 cup brown sugar and 1/2 cup white, and added a teaspoon of vanilla after the sugars had melted. Poured over the little bundles of joy and then poured 1/2 can diet ginger ale over everything. We didn't have any vanilla ice cream but DID fortunately have whipped cream, holy moly we were in heaven and ate four of them between us!!! Amazingly easy and one of the best desserts I've ever made, this is definitely company worthy. Thank you thank you thank you for submitting this!!!
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1029 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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808 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

Ricotta Cake

Reviewed: Jan. 3, 2009
I love this cake. I crave it. After reading the reviews stating that the ricotta layer falls to the bottom of the cake, I decided to plan for it by using a bundt pan instead of a 9" x 13" pan and made half the ricotta mixture (and added almond extract to the cake mix as well as 1/2 vanilla and 1/2 almond extract to the ricotta mixture), spooning it all over the top of the cake mixture. Baked as directed in the recipe, inverted onto a plate after it had cooled a bit and then sifted powdered sugar over the top after it had cooled completely. It makes a gorgeous cake, 1/2 moist yellow cake on bottom and 1/2 delicious ricotta layer on top. Yum!
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218 users found this review helpful

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

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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124 users found this review helpful

Spinach Roll-Ups

Reviewed: Jan. 2, 2002
I've been making these for years...instead of regular onions I chop up 4-5 green onions. I also let them sit overnight so the flavors "set" and cut them with a serrated knife to keep it from getting messy. Everyone I know loves these, including my 4 year old!!!
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84 users found this review helpful

Mom's Coleslaw

Reviewed: Nov. 1, 2007
Simply yummy, perfect measurements (though I totally cheated by using about 1/4 bag of cole slaw mix to the dressing so I didn't have to do all that chopping). I put this in a sandwich with sliced marinated grilled chicken on sourdough bread, my husband literally couldn't stop eating and loved the coleslaw all on its own as well. Definitely adding to the rotation, thanks so much for sharing!
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44 users found this review helpful

Crispy Potato Wedges

Reviewed: Apr. 2, 2007
These are fabulous - my husband and kids gobbled 'em up before dinner was even ready! No ketchup needed, they were yummy right off the baking sheet. My oven must run hot though because I only needed 15 minutes on each side and they were perfect. Thanks for sharing this recipe, it's a keeper!
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35 users found this review helpful

Pan de Sal - Filipino Bread Rolls

Reviewed: May 14, 2007
YUM! Turned out perfect, just like the pan de sal i buy at the commissary (sp?) on base! As per the previous reviewer, I let the rolls rise in a 150 degree oven for 30 minutes then baked for about 8-9 minutes. I come from a Filipino family and everyone just loved them, will make again and again! **UPDATE** I just made these again using regular all-purpose flour (thought I had bread flour but didn't) which I sifted. I've never used bread improver because I can't find it in my area, these STILL turned out wonderful. It's really hard to mess up this recipe!
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29 users found this review helpful

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

Hot Crab Dip II

Reviewed: Dec. 30, 2002
This is THE BEST Crab Dip ever! I've been using this recipe for the past couple of years and guests always hover around the Crock Pot, dipping their crackers and singing the praises of this yummy, yummy stuff. Try this - you will NOT be disappointed!!!!!!!
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27 users found this review helpful

Graham Cracker Bars

Reviewed: Apr. 12, 2007
these are so, so easy and SO incredibly yummy! i didn't have any problems with mushiness (but then again i used up all of the graham crackers i had left, about 2 1/4 cups and baked it for almost 15 minutes)...instead of melting chocolate and spreading over the top i just poured 1/2 a bag of chocolate chips over the top when it was done and put it back in the over for a couple of minutes. hubby (the coconut king) asked for toasted coconut sprinkled over the top which was even better and added texture. will make again and again, thanks!!!!!!!
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24 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Dec. 23, 2002
This is really, REALLY good! I had wanted to give as gifts and got my Ziploc baggies all ready with instructions and everything, then realized that this batter doesn't freeze like ice cream, it's more like a thick, sticky panckake batter (presumably hence the name "Hot Buttered Rum BATTER)...I ended up keeping it for myself - poor me! Thanks for sharing Shari - will make another batch for an upcoming after Christmas party!!!
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20 users found this review helpful

Beef Pot Roast

Reviewed: Dec. 6, 2010
Oh. My. God. This is it, people. I've cooked pot roast a hundred different ways with all levels of results, but this one WORKS. I normally don't follow recipes to a T, however figured I'd try it as written and make any changes from there since there were so many good reviews. The meat turned out perfect and juicy, smelled heavenly while in the oven, and holy moly the gravy! All I did was pour the juices into a saucepan, add a teaspoon of butter to smooth it out, bring it to a boil and then thickened it - that's it and it was absolutely delicious. I won't make pot roast any other way from now on.
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18 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jan. 5, 2008
OK - for me the recipe, as is, is an excellent starting point...I put 4 completely frozen boneless & skinless chicken breasts in my big crock pot, added 1 can each cream of mushroom and cream of chicken soups, a 32 ounce box of Wolfgang Puck's chicken stock (was on sale at the grocery store) FOUR tablespoons butter for a really rich and velvety gravy, 3 mashed cloves of garlic, 1/2 finely chopped onion, and 1/2 teaspoon each garlic salt, poultry seasoning, onion powder, seasoned salt, and a couple shakes of kosher salt and black pepper. Turned on high for 4 hours, shredded with two forks and returned to pot. Rolled thin 1 can of Pillsbury 10-count Golden Layer biscuits, cutting each biscuit into 3 pieces and tossing into the pot. After 1 hour I mixed the biscuit/dumplings into the sauce, added a handful of chopped parsley and cooked for 1 more hour. Served over 12 ounces cooked egg noodles, we lapped up every drop...very easy and tasted just awesome, a definite must-have on a cold winter's night!!
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12 users found this review helpful

Hawaiian Spareribs

Reviewed: Nov. 5, 2007
If you like sweet and sour with a Hawaiian flair, this is definitely for you. The meat is so tender it just falls off the bone...my mom used to make this when I was little but had lost the recipe. Thank you so much for sharing this and bringing back so many memories for me!!!
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10 users found this review helpful

Cool Whipped Frosting

Reviewed: Jul. 15, 2002
This is the easiest to make, yummiest frosting recipe I have ever come across. I made it to top a birthday cake and everyone just RAVED and gobbled it all up. Will definitely use again (and again and again...) Thanks Shirley!!! **UPDATE** I used this to frost the "Strawberry Cake II" from this site (the BEST strawberry cake EVER!) substituting chocolate pudding for the vanilla for a work potluck...my co-workers couldn't get enough of cake or frosting and are still following me around and asking when I can bring in more...this frosting is just fantastic - fool-proof, versatile, not overly-sweet and positively yummy. You MUST try it!!!
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10 users found this review helpful

Agedashi-esque Tofu

Reviewed: Jul. 16, 2009
YUM! I used Mochiko (sweet rice flour) in place of corn starch, tastes exactly like the Agedashi appetizer that a trendy, super-expensive sushi restaurant in La Jolla USED to serve. My 2-year-old and I just macked away until the all of the tofu was gone! This is super easy, healthful, and so incredibly yummy, I will make this often.
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8 users found this review helpful

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