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

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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

Curry Chicken Salad

Reviewed: Jun. 14, 2008
I used canned chicken breast so I need to add more mayo. Otherwise, excellent recipe.
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10 users found this review helpful

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 Corn

Reviewed: Nov. 16, 2007
I'm a Mexican and I've never heard of this recipe before. Skeptical but open-minded, I gave it a whirl and was ever-so pleasantly surprised! Changes: I used only half the cream cheese & butter, and I sauteed 3 cloves of minced garlic and added that to the recipe in order to omit powdered stuff. After reading the other reviews I opted to use only 3 (fresh, minced) jalapeños for something tame enough to share with friends. So easy and fabulous! Great recipe!
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8 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

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

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

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

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

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

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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4 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

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

Parmesan Chicken II

Reviewed: Jul. 11, 2008
This is a perfect low-carb recipe so it is an excellent choice for those on South Beach, Atkins, or just a low-sugar diet. I noticed that a lot of reviewers added breadcrumbs although I cannot fathom why -- the Parmesan cheese & egg created a tasty, crunchy coating. I am sure that adding cayenne pepper, garlic powder, and/or other spices might add more complexity to the flavor -- the addition of breadcrumbs would only mute the sharpness of the cheese which is one of the best attributes of this recipe. Here's a tip -- if you use frozen drumsticks, submerge them in lukewarm, salty water for an hour or so. In this way, you can thaw and brine in a single step.
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4 users found this review helpful

Carne Con Chilies

Reviewed: Apr. 21, 2008
This recipe is excellent. I was asked to make it for my mother-in-law and it went over well. I am going to try it with chicken next!
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4 users found this review helpful

Rosemary Pork Chops

Reviewed: Nov. 16, 2007
These were great! I only marinated for 2 hours and then cooked them on a Foreman Grill and they still ended up tasty!
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4 users found this review helpful

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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3 users 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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3 users found this review helpful

Displaying results 1-20 (of 79) reviews
 
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