Christina Recipe Reviews (Pg. 2) - Allrecipes.com (10601504)

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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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3 users found this review helpful

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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7 users found this review helpful

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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2 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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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6 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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7 users found this review helpful

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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7 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Jan. 5, 2011
I didn't add flour; instead, I used cornstarch. Also, instead of half-n-half, I used whipping cream. Then, made homemade whipped cream the basic recipe here on AR. CREAMY AND YUMMY. Mine was more like a pudding than a pie, but it was delicious!
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3 users found this review helpful

Magic Peanut Butter Middles

Reviewed: Dec. 13, 2010
For all the work, I'm not sure I'm game to make them again. They were too good! It hardly seems worth it when we eat them all in less time it takes to put them together. These are fantastic gift cookies.
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5 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 4, 2010
I could feel my arteries screaming with every, delicious bite. :)
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2 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: Dec. 4, 2010
Absolutely excellent!
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3 users found this review helpful

Szechwan Shrimp

Reviewed: Dec. 4, 2010
This was a very good recipe! Easy and quick!
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1 user found this review helpful

Caldo de Res (Mexican Beef Soup)

Reviewed: Dec. 4, 2010
This recipe is very much like what I grew up -- really yummy with one necessary change: to HAVE really tender meat (edible, actually) you have to let the meat simmer for 3 - 4 hours. If you made this soup and enjoyed it when barely cooked meat, then you'll love it them its falling off the bone!
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5 users found this review helpful

Tres Leches (Milk Cake)

Reviewed: May 18, 2010
I cooked the cake part in a 9x13" aluminum pan -- I followed everything to the letter although I used fat-free milks. I didn't scrimp on the heavy whipping cream because frankly, cool-whip doesn't come close and you only live once, right? I suggest making this for a party or a big group because it took my boyfriend and I about a week & dedication to finish. I am also game for adding strawberries or cherries -- this is the best tres leches cake I've ever had!
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Hasty Chocolate Pudding

Reviewed: Apr. 28, 2010
This is pretty good. I had to add another TBSP of cornstarch to keep it from being runny (my first attempt made a pudding soup). Also, don't use Splenda to save calories -- it's not worth it. Be a rebel!
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Baked Slow Cooker Chicken

Reviewed: Apr. 22, 2010
I wanted to like this sooooo bad but I have to say, I'm not a fan. Too bland. If you want something more interesting, I suggest the slow cooker Adobo chicken recipe on this site.
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Awesome Slow Cooker Pot Roast

Reviewed: Apr. 22, 2010
I've made this twice and it was fantastic -- even using cream of celery! They make fat-free versions of the cream soups that cook really well -- if you want to make this a little less bad-for-you-yummy, make the substitution. Otherwise, the recipe works as is.
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Displaying results 21-40 (of 91) reviews
 
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