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

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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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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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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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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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Sweet and Savory Kale

Reviewed: Apr. 22, 2010
Too sweet!
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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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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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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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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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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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Displaying results 41-60 (of 92) reviews
 
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