Christina Recipe Reviews (Pg. 1) - Allrecipes.com (10601504)

Shabbat Challah

Reviewed: Jan. 22, 2012

I hereby declare this a 5-star recipe. I completely committed to this recipe without adding or changing anything and ended up with two ENORMOUS, golden loaves that were soft and dense. I can't wait to try it out for French toast! I agree with other reviewers, it isn't sweet but honestly, it's "just right." As a novice baker, this recipe was easy and provided great results. And don't be afraid of the quantity. I didn't halve it but wasn't unmanageable .

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Sour Cream Fan Rolls

Reviewed: Jan. 15, 2012

Being a stellar girlfriend takes dedication. In my ongoing efforts I've become addicted to Allrecipes. Not only did Buttery Corn Bread provoke a phone call to his mother earning me brownie points for cooking (score!), I've been able to discover his favorite dish – Easy Pancit. But, my “miracle out of the hat” recipe that saved one night of disappointing Allrecipes experimentation (you know, using those recipes with little to no feedback and crossing your fingers that it will work out), was for Sour Cream Fan Rolls. Not only were they easy to make – I literally globbed chunks of rolled dough together because my first attempts were too small, they were also easy to eat. I ended up with 18 and they were so yummy and fantastic that we ate them all in 2 days. My honey says that they are, so far, the best bread I’ve ever made. High five!

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Lemon Chicken Tenders

Reviewed: Jan. 15, 2012

I’m certain that this recipe WILL appeal to many folks but for us who put salt in their lemonade, this was certainly a disaster. I'm giving it 2 stars for creativity and spunk but that's about it.

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Grandma Ople's Apple Pie

Reviewed: Dec. 8, 2011

Eat with a bib and a big bowl of vanilla ice cream. If you are strong enough, try to eat by the slice on a plate. I was too weak and found myself eating straight from the pie pan. :(

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Shepherd's Pie VI

Reviewed: Dec. 8, 2011

What a pain in the arse to make! It reminds me of leftover night with everything piled up together on one plate.

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1 user found this review helpful

Buttery Corn Bread

Reviewed: Dec. 8, 2011

I grew up making cornbread from the recipe on the back of the Quaker cornmeal container. It's a tried-and-true recipe and rather nostalgic. This fall I decided to buck tradition and give this recipe a go and wow, it was heavenly! The consistency of this cornbread is airy. It's also sweet and crumbles perfectly, accompanying a pot of beans, stew, or chili well. Hands down, this is the best cornbread recipe on this site. It will replace Quaker's recipe from here on out.

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Southern Fried Catfish

Reviewed: Oct. 20, 2011

Easy and good, just greasy! (But I guess that's what makes it good).

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Chicken Pot Pie IX

Reviewed: Oct. 20, 2011

A really great base recipe. I added potatoes. Next time I'm going to add corn and maybe squash.

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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 20, 2011

Makes a great pie. I always have more than enough to fill the pie shells with mix left over.

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Whole-Wheat Chocolate Chip Cookies

Reviewed: Oct. 18, 2011

We added flaked coconut. MMMMM

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Spaghetti Carbonara II

Reviewed: Oct. 16, 2011

I like the Lean Cuisine version so I thought I'd give the "real thing" a try. Even without real Italian bacon or fresh parsley, this dish tasted amazing. I took the advice of some of the other cooks who mixed the cheese with the eggs. I also added my freeze-dried parsley so that it would have time to rehydrate a bit. I didn't add wine but next time I will probably use broth because the end result is a little sticky. I will DEFINITELY make this again! I bet it would taste great with broccoli or mushrooms.

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The Best Thai Coconut Soup

Reviewed: Oct. 8, 2011

I've made this three times making slight variations so I've figured out what works for us. Most of the changes I make are due to a lack of availability of ingredients in this part of the world -- like lemon grass is something I have to buy in "the big city" at the Asian market -- it's frozen & chopped. I use slightly more red curry paste (May Ploy Thai Red Chili Paste, frozen) because we like it spicy, and 3 cans of chicken broth, and only 2 cans of coconut milk (low fat if I can find it) because we don't like it as creamy. I can't find fresh shiitake mushrooms so I use the dried kind, soaking them before I begin cooking. I don't skimp on the fish sauce often adding another TBSP for good measure because it adds so much flavor! I have tried adding chicken and tilapia pieces and must say, the fish tastes best. I also use a tad bit more lime juice.

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Quinoa and Black Beans

Reviewed: Oct. 8, 2011

Great flavor! Use fresh, if you've got it. We added dried red chili pepper, no changes.

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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Oct. 8, 2011

This is so good! The only issue I had was browning the onions; they took a lot longer to caramelize than 10 minutes. More like 30. We used the leftovers as the middle for a breakfast tacos and couldn't tell it wasn't sausage.

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Easy Indian Butter Chicken

Reviewed: Jun. 7, 2011

I followed the recipe but instead of using heavy cream, I used half & half, and evaporated milk (I wanted lots of sauce. The chicken took about 15 minutes in the oven and perfectly seasoned the chicken with the tandoori spice. Those who use the "one pot" miss out on this. Easy recipe and tastes good! I found all my spices at World Market.

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Authentic Enchiladas Verdes

Reviewed: Jun. 5, 2011

Very good recipe! I agree, this is very authentic and, subsequently, a laborious process. My mother used to do everything pretty much the same way but she'd skip the tortilla frying part and would just dip them in the sauce. Then, she'd assemble each and place them in a casserole dish, covering everything with cheese and the remaining enchilada sauce. Most store-bought corn tortillas hold up well without frying because they are so dry. After baking at 350 degrees until the cheese is bubbly, you end up with "Tex-Mex" enchiladas with an authentic taste.

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Chicken with Chipotle

Reviewed: Jun. 3, 2011

Excellent recipe! I only made one substitution -- instead of milk I used almond milk. The chicken was soft and the "heat" was just right. I agree with the other reviewers - remove as many seeds as you can! If not, it's really hot.

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Pork and Shrimp Pancit

Reviewed: Apr. 5, 2011

Really great recipe -- my boyfriend's favorite. I use rice vermicelli, fresh ginger, and chicken instead of pork, and I like snow pea pods for the crunch. I've also started stir-frying the meats in one TBSP chili paste, 1/2 TBSP soy sauce, and 1 TBSP canola oil first. Then, I nix the crushed red pepper flakes because the spicy meats make the entire dish much hotter. Sometimes I use bok choy but I've also used a half head of regular cabbage and it turns out fine. This is one of those recipes you cannot screw up, I promise! I even stopped measuring out my ingredients and we just add to-taste, particularly with the oyster sauce. We love the rich flavor of this simple dish!

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5 users found this review helpful

Yakisoba Chicken

Reviewed: Apr. 5, 2011

This was a really good recipe. I used leftover turkey in mine but I plan upon following the recipe exactly for the next shot. I discovered that the soba noodles need a lot of rinsing for this to work. You need to wash off all the starch or the noodle will stick together. There is a good how-to on the website justhungry.

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Grandma's Lemon Meringue Pie

Reviewed: Jan. 5, 2011

I followed Mamzilla's suggestions and made a spectacular pie. One tip -- whip the egg whites when they are at room temperature until foamy. Then, slowly add in the sugar, cream of tartar, and vanilla.

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6 users found this review helpful