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

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Awesome and Easy Creamy Corn Casserole

Reviewed: Jan. 14, 2002
Insanely yummy. Perfect combination of ingredients, and prep is so easy. I make this as a side dish to chicken enchiladas, spanish rice and caesar salad. Thanks so much Ruthie for sharing!!! ***UPDATE*** I love this stuff so much I use it as the base for my Thanksgiving stuffing by omitting the sour cream, adding an extra box of Jiffy corn bread mix and baking for about an hour and a half. YUM!!!
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7 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

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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803 users found this review helpful

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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3 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

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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3 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

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

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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1 user 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

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

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

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

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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2 users found this review helpful

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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1 user found this review helpful

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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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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