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

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Kid's Favorite Meatballs

Reviewed: Oct. 19, 2001
Excellent easy & delicious recipe. I decided to try this last night since I didn't have much time to prepare anything & already had all the ingredients. The only thing I did differently since I try to stay away from red meat was use ground turkey instead. It was outstanding - kids & hubby loved it and we had no leftovers! Thanks for sharing Jen!!
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Perfect Crab Cakes With Green Onions

Reviewed: Mar. 9, 2008
Excellent! I used leftover crab from last night's dinner, doubled the seasonings and green onion and used spicy cocktail sauce in place of the hot sauce. Coated with panko bread crumbs before frying and made an accompanying sweet sauce out of mayo, dijon mustard and a little peach preserves. OH was this ever yummy, thanks so much for sharing this recipe!
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4 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jan. 1, 2008
Easy easy easy, yummy yummy yummy! I dice the onions instead of slicing them (I don't like to watch my guests struggling with their manners trying to slurp up limp, cheesy onion rings), these potatoes turn out perfect every time, I've made them to go with everything from pork chops to roasted chicken to Sylvia's Ribs from this site. A definite keeper!!!
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1 user found this review helpful

Banana Banana Bread

Reviewed: Jan. 1, 2008
This is very yummy and couldn't be easier...I don't have a loaf pan so baked it in a 9" round cake pan for 55 minutes, topping liberally with chocolate chips before popping it in the oven. Will definitely make again and again!
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1 user found this review helpful

No Bake Cookies IV

Reviewed: Dec. 27, 2007
SO easy and my husband just devours them...I used crunchy peanut butter cuz that's what I had on hand and they turned out excellent. Considering what ingredients go into these they're suprisingly not overly sweet, just very chocolatey and yummy with great texture. A definite keeper recipe!!!
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0 users found this review helpful

Pineapple Sheet Cake I

Reviewed: Dec. 17, 2007
OK - there is not a hint of chocolate anywhere NEAR this cake and i STILL love it...it's definitely best made at least 1 day ahead, as time goes by the flavors just get brighter and sharper and it's an insanely moist, yummy cake. Everyone who tried it at my husband's company potluck just adored it, it was very different than any other dessert on the table. I didn't change a thing and will make this - exactly as written - again and again!!!!
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2 users found this review helpful

Sylvia's Ribs

Reviewed: Dec. 11, 2007
This method of cooking and sauce recipe are perfect, I use it on chicken as well. Thanks so much for sharing this recipe!!!
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2 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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857 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

Coconut (Haupia) and Chocolate Pie

Reviewed: May 14, 2007
This was way easier to make than I thought it would be and it turned out SO incredibly yummy! After the pie initially chilled for about an hour, I pressed shredded coconut all over the top of it, spooned on the whipped cream and then topped with lots of toasted coconut and chocolate chips. Not only did it taste phenomenal, it turned out beautifully! This is definitely going into my "hall of fame" recipes!!!
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1 user 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

Tropical Salad with Pineapple Vinaigrette

Reviewed: Apr. 10, 2007
My oh my...I made this for Easter and it was a HUGE hit. The only thing I did differently was use balsamic vinegar in place of red wine vinegar simply because that's what I had on hand. Oh! I also used honey-roasted macadamia nuts (pulsed in the food processor) because they were on sale. What a yummy, yummy salad, I will definitely make this again and again!!!
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1 user 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

Cheesecake Supreme

Reviewed: Mar. 21, 2007
THIS cheesecake is THE BOMB. seriously. i used chocolate graham crackers, butter and sugar for the crust and swirled my grandma's homemade strawberry jam through the cheesecake mixture before baking. i also followed the advice of another reviewer and baked it at 400 degrees for 10 minutes, then 200 degrees for three hours, then turned off the oven and cracked the oven door for an hour before putting it into the fridge. made the night before a dinner party and it was a definite hit. have tossed all my other cheesecake recipes and will stick with this one from now on, thanks so much for sharing!!!
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Restaurant-Style Potato Skins

Reviewed: Mar. 21, 2007
holy moly - these are fantastic! i fried up some bacon before starting and loaded the skins up with the bacon, cheddar/jack cheese from a bag and green onions before popping 'em in the oven. deep frying these made a HUGE difference and i'll never again make potato skins any other way. thanks so much for sharing this recipe!!!
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3 users found this review helpful

Single Crust Peach Pie

Reviewed: Jun. 13, 2007
This was really, really good...the hub had brought home a ton of peaches (they're in season right now and SO yummy) and i had a pie crust in the freezer so went for it. I doubled the crumble, used 7 peaches, used cinnamon in place of nutmeg...the hub ate it straight out of the pan! YUM!!!
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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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440 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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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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Mini Sour Cream Biscuits

Reviewed: Aug. 2, 2010
flaky, tender, tasty, moist inside - the perfect little bites, they melt in your mouth and no butter needed!
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2 users found this review helpful

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