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

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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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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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2 users found this review helpful

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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0 users found this review helpful

Authentic Middle Eastern Hummus (Chummus)

Reviewed: Apr. 22, 2010
It's good even though I HAD to use canned chickpeas. I agree, it's light and yummy -- a good meal.
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2 users found this review helpful

Baked Ziti I

Reviewed: Apr. 22, 2010
Yummy! Too bad this one is so difficult to convert into a "healthy" version. Here are my substitutions: ground turkey, low-fat cheeses, and fat-free sour cream, whole wheat pasta, and reduced-fat Italian hard cheese blend. I also added some chopped, fresh parsley to the sauce. Not much else is possible -- it's still in the "comfort food" category and I will still happily eat it!
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Artichoke Spinach Lasagna

Reviewed: Apr. 22, 2010
Very good! I added a ton more veggies and omitted the rosemary (but only because I didn't have any). As a meat-lover, going without the ground beef seemed depressing but the artichokes really do a great job of replacing my preferred form of protein. Next time, I'll make it with the "Easy Italian Chicken" recipe found on this site.
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1 user found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Apr. 22, 2010
The chopped garlic kills this dish. Here's the real secret: smash the whole garlic and drop into the boiling water with the potatoes. You obtain a garlic flavor that doesn't drive away loved ones.
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2 users found this review helpful

Frogmore Stew

Reviewed: Apr. 22, 2010
This is great party food! Just clear off a table, cover it in plastic, and pour this out. Everyone can stand around and munch, laugh, and have a good time.
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3 users found this review helpful

Sweet and Savory Kale

Reviewed: Apr. 22, 2010
Too sweet!
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1 user found this review helpful

Pineapple Fried Quinoa

Reviewed: Apr. 22, 2010
This dish is delicious! I went ahead and gave it a try because it required all of the odd-ball ingredients my bare pantry had to offer tonight -- I was prepared for mediocre but wow, am I happy to report that this is fantastic! I had only 2 eggs so I diced up a left-over baked chicken breast, and I added a stalk of celery that needed to be eaten. Heeding previous reviews I didn't used as much soy sauce as called for initially but really, it needed that 1/4 cup; and I added a TBSP of canola oil because I didn't have enough peanut oil. My boyfriend and I are ready to make this again with pork, or shrimp, a little ginger, red bell pepper...you get the idea. This recipe is a keeper!
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3 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Mar. 28, 2010
I used a dutch-process cocoa each time -- Wonderchocoa, and then Hershey's Special Dark Cocoa. Dutch-processed (also called alkalized) cocoa powder is treated with an alkali to neutralize its acids so it's got a smoother, lighter finish. But, because it's less acidic, it makes the brownies less fluffy than using regular cocoa. It is precisely this reason that I used it -- I like brownies that are dense and decadent -- this recipe is perfect for this. I didn't add the chocolate chips the second time (I didn't have any) but I topped with fresh pecans. 35 minutes baking time was perfect!
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Easy Italian Chicken

Reviewed: Mar. 2, 2010
This is definitely a good recipe. It was well worth the giant mess that popping oil made all over my kitchen! Next time, I am going to cook with one of those mesh screens to keep the popping grease in. I made only one substitution -- 1/4 C. water and 1/4 C. balsamic vinegar (I don't drink so I just don't have alcohol around -- this came the closest to the white wine suggested by other reviewers). I also do not have a garlic press so, after peeling each clove, I smooshed them with my large, chopping blade. I coarsely chopped them up and then scraped all the garlic and as much juice as I could on the block & blade into the skillet. I have an electric stove so "low" heat doesn't cook anything -- I set mine to "3" (out of 10). One reviewer said that they couldn't wait for the water to cook out so I balanced the skillet's lid half on and off so that the chicken could steam more quickly and the moisture would have some place to escape. Everything came out great!
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4 users found this review helpful

Displaying results 21-40 (of 79) reviews
 
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