Christina Recipe Reviews (Pg. 3) - Allrecipes.com (10601504)

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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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5 users found this review helpful

Naan

Reviewed: Feb. 27, 2010
Unfortunately, I don't own a pizza stone so I used a griddle (350 degrees). So long as you roll them out very thin (VERY THIN), you can get the naan to appear naan-ish. My first attempt gave us thick, kind of chewy in the center flat bread that wasn't horrible, but not completely appealing. We made the entire batch of dough but only used a third of it. I wrapped the remainder in wax paper and then stored it a plastic ziplock bag in the fridge. Then, I completely forgot about it for over a week! My man/kitchen-wizard discovered it and tried one suggestion to use the dough for pizza and it worked! Then, a few nights later, we made more naan (this time he rolled it out very thin). We found that the bread tastes better when you coat the griddle in butter first, cook on one side for about a minute, then flip. So yummy!
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Todd's Famous Blueberry Pancakes

Reviewed: Dec. 29, 2009
This recipe is fantastic! I wish I could give it 10 stars! I followed it precisely and won't alter it a bit the next time I make these. This was very easy too -- thanks so much for posting this recipe!
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Javi's Really Real Mexican Ceviche

Reviewed: Dec. 29, 2009
Okay, I became too nervous about eating raw shrimp and let this sit overnight. It should not have come as a surprise to have found myself with a big bowl of rubbery shrimp in the morning. It was still pretty good but the consistency was pretty tough. 2ND TRY: I did it again and once again, the shrimp did not "cook" even after it sat for 5 hours. So, I removed all of the shrimp and separated the chopped veggies from the lime juice. Then I dropped the shrimp into boiling water until they were pink (45 - 60 seconds), transferred them to the chilled lime juice for a couple of minutes, and mixed them back up with the veggies. Next time, I'll start by boiling the raw shrimp first, then I'll let everything soak for a while! It's a tasty meal but jeez-louise! What a hassle!
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5 users found this review helpful

King Ranch Chicken Casserole I

Reviewed: Dec. 29, 2009
I grew up in Kingsville, TX, home of the King Ranch so this recipe is near and dear to me. This particular one is pretty good although my personal variation is to use a can of Hatch Green Chillie sauce with pork rather than a can of Rotel (or canned diced tomatoes with green chillies). No matter what you choose to use, this is a tasty recipe, especially on a cold night! (And it freezes very well.)
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3 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Dec. 29, 2009
Wow -- this is REALLY GOOD!!! I used walnuts instead of sesame seeds and a craisin/black and white raisin mix -- what's great is that this recipe is open to change and it still tastes wonderful. This was a great addition to Thanksgiving dinner!
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Pecan Pie V

Reviewed: Dec. 29, 2009
I'm a big fan of pecan pie but find it too goopy sweet to eat very often. This recipe IS a good improvement BUT it is not pecan pie. More like, pecan cake in a pie shell. It's consistency is also really crumbly so it tastes great with ice cream but it won't hold its shape. So for those of you thinking about making this -- do so! It's great! But don't think that you are making something that others will consider a good pecan pie because it's too different.
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Grandma's Corn Pudding

Reviewed: Dec. 29, 2009
This was really good! A lot of people reduced the number of eggs but we found 5 to be the perfect number. We also added about a cup of shredded Mexican cheese blend cheese to the mix. Next time I'd like to add more cheese, chopped jalapenos, and cut the sugar in half. One of the cans of creamed corn we opened was really old and gross but I didn't notice until I'd dumped half of the can into the mix. We used a slotted spoon to scoop out as much as possible (as we were low on a few of the other ingredients and couldn't start over) so we ended up adding only about a can of creamed corn. No biggie -- the pudding was still excellent.
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Spicy Shrimp and Grits

Reviewed: Nov. 15, 2009
We reduced the amount of peppers in order to make it edible band it was still hot! It was still good -- the grits we super-creamy!
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Quick and Easy Pancit

Reviewed: Nov. 15, 2009
EXCELLENT!
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Seasonal Crudites with Hummus and Baba Ganoush

Reviewed: Feb. 22, 2009
EXCELLENT!!! Best Baba Ganoush recipe I've come across so far!
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Chicken and Dumplings III

Reviewed: Feb. 22, 2009
I guess I'm not a chicken and dumplings fan...
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Eggplant -- Easy, Good and Tasty

Reviewed: Feb. 22, 2009
Very good! Next time, I'll salt the eggplant first (mine was bitter). This requires you to slice the eggplant and then generously coat with salt. You let it sit for half an hour in order to give the salt time to draw out the "bitter waters". You rinse and cook however you like.
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Cranberry Gelatin Salad I

Reviewed: Jan. 1, 2009
This is a keeper!
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A Good Easy Garlic Chicken

Reviewed: Dec. 18, 2008
Not bad when you want to be bad.
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Tuna Pea Wiggle

Reviewed: Dec. 18, 2008
You will need salt & seasonings! I used salt, pepper, & garlic powder in order to make this less bland. EASY recipe and very filling!
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9 users found this review helpful

Mexican Posole Stew

Reviewed: Nov. 9, 2008
Excellent posole! Like the other reviewers, I didn't know what kind of chilies would work so I used what I had -- dried Guajillo peppers. I bought a bag of them at the grocery store and they've worked wonderfully for many recipes. I have used 6 and it worked -- just make sure that you remove the seeds because they stay "crunchy" and HOT in this recipe. Also, try to use "Mexican oregano" if you can find it. I am going to add a small tin of green chilies next time I make this for extra zing.
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25 users found this review helpful

Conchas (Mexican Sweet Bread)

Reviewed: Jul. 31, 2008
I'm giving this 4 stars because I'm sure that I did something wrong -- no one else complained about getting dense little lumps topped with sugar. On the bright side, I sliced and buttered the lumps and toasted them until brown. I'm not kidding, they tasted just like bagels.
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Displaying results 41-60 (of 82) reviews
 
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