Christine Recipe Reviews (Pg. 1) - Allrecipes.com (10807246)

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Spaghetti Squash I

Reviewed: Apr. 11, 2010
I am not much of a squash person, but I have been trying to find tasty recipes that will help me learn to like them. I have made this recipe several times now and I really enjoy it. I follow the recipe as written except for adding a couple extra cloves of garlic because I love garlic, and I use a can of petite diced tomatoes (slightly drained) because that seems easier than chopping my own tomatoes. GREAT RECIPE!
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2 users found this review helpful

Monster Cookies I

Reviewed: Feb. 2, 2011
I made these today because of the blizzard and we were snowed in - the kids LOVED these cookies! I followed the recipes exactly, but cut it in half. I baked the cookies 12 minutes till they were golden brown around the edges, they were perfectly chewy and crispy.
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3 users found this review helpful

Shiny Chocolate Glaze

Reviewed: Sep. 5, 2011
This recipe tastes great, I poured it over a bundt cake. I needed more glaze than the recipe called for, and I wanted the glaze thicker too. So I added an extra 4 - 1oz. squares of chocolate (used a total of 12 - 1 oz. squares and did not increase the other two ingredients). Yum!!! Everyone loved it!
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1 user found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 3, 2010
This recipe works great and results with easy to peal eggs. Tip to prevent eggs from cracking when placing them into boiling water... Let the eggs rest at room temp 5 - 10 minutes before placing them in the boiling water. When I made my first batch eggs 4 of my eggs cracked, even though I placed them very gently into the boiling water. I realized that my eggs were probably too cold, I think the shock of placing cold eggs in boiling water made them crack. For my 2nd & 3rd batches I used eggs that sat out a bit and none of those eggs cracked in the boiling water.
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1 user found this review helpful

Asian Lettuce Wraps

Reviewed: Jan. 9, 2011
I made this with ground turkey too. Otherwise, I followed the recipe exactly. This recipe is wonderful as written. I highly recommend it!!!!
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2 users found this review helpful

Lentil and Green Collard Soup

Reviewed: Mar. 21, 2011
Excellent soup, hearty and healthy!! I used kale because my store was out of collard greens. I added 4 minced cloves of fresh garlic when the onions were almost done being sauteed. I used 6 cups of chicken broth and omitted the 1 tbl. of salt. I put my greens into the pot with the broth (I didn't cook the greens separately) I used only 1 tsp. of cumin and only 1/2 tsp. of cinnamon - I think that ratio worked very well for us. I used 1/4 cup of fresh squeezed lemon juice since others said they thought the soup was too "lemony." I will definitely make this soup again!
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5 users found this review helpful

Brilliant Potatoes With Paprika and Caramelized Onions

Reviewed: Jul. 19, 2010
This recipe is great!! I used fresh new potatoes cut into large bite sized pieces. Then I followed the suggestions of several people... I precooked the potatoes for 4 minutes in the microwave. I then added some oil - stirred the potatoes in the oil, added the seasoning, and baked the potatoes. When the dish was 10 minutes away from being done, I stirred the potatoes and added the caramelized onions and paprika. I didn't add the butter at the end, it didn't need it. This recipe is a keeper! There was a small amount left over and I look forward to using it in a scrambled egg breakfast burrito tomorrow, yum!!
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8 users found this review helpful

Raw Vegan Brownies

Reviewed: Jan. 11, 2013
I LOVE these brownies. First time I tried the recipe, I followed it exactly. The taste was great but my bars crumbled and were dry. If your brownies are dry use prunes, dates, or baking raisins. I modified the recipe to: 1/2 cups raisins, 1/2 cup prunes and 1/2 cup craisins (I like thicker brownies), I up'd the cocoa, and use 1 rounded cup of almonds. The result is super moist brownies. The craisins and cocoa go so well together! This is a wonderful natural recipe, thank you!!!!
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5 users found this review helpful

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Jan. 24, 2013
This dish is simple to make and very tasty! I made it as is and enjoyed every bite. My only tweak is next time I won't squeeze as much moisture out of my frozen spinach. My spinach got a bit dry at the end of cooking. More water, or oil if you like, will keep it from drying out. Regardless, this recipe is a keeper!
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0 users found this review helpful

Pineapple Upside-Down Cake in a Glass

Reviewed: May 23, 2014
I'm drinking one one of these now, they are very tasty. I'm planning to serve this at our Memorial Day party tomorrow, I decided I needed to try it first. It's nice and tropical, the cake flavored vodka actually does have a "cake" flavor. I don't often use flavored vodka, but when I do, I use Pinnacle brand vodkas.
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Miso Soup I

Reviewed: Feb. 3, 2012
A very good and easy to make soup. I doubled the recipe and used vegetable broth instead of water. I used 4 tablespoons of "Mellow White" miso, it's a mild miso so I used more than the recipe called for . I really enjoyed the fresh spinach, it's a good substitute for seaweed.
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2 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 14, 2012
These pancakes are excellent! I followed the recipe exactly, the family loved them. Although, I did make chocolate chip faces on the pancakes I made for the kids. Hubby and I ate them plain. This is a nice change from traditional pancakes.
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2 users found this review helpful

Black Bean Avocado Salsa

Reviewed: May 20, 2014
Wow, incredible recipe!! I made it as written, except I didn't add cilantro because my hubby doesn't like it, and I didn't have it on hand. I love the fresh ingredients, the avocado stayed nice and green. This dish is amazing, great with chips or wrapped in a flour tortilla. I just want to keep eating it. This recipe has the perfect balance of acidity and tanginess. Thanks for sharing!!
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Jan. 2, 2013
Great recipe! I wanted to make banana muffins without frosting. The muffins turned out perfect, didn't miss the frosting at all. I added 1.5 tsp vanilla and 1/2 cup pecans. Next time I may add spices to the dry mixture as others have done.
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2 users found this review helpful

Root Vegetable Bake

Reviewed: Jan. 11, 2013
This recipe is amazing, it will surprise you! My husband was skeptical (to say the least) when he saw me cutting up all the root vegetables. I followed the recipe exactly, my husband and I were astounded at how good this turned out. I cut the jicama and turnip into med-small chunks, about thumb size, to help them bake easier. I baked my vegetables in an 11x15 pan for about 70 minutes and stirred them several times while they baked. The vegetables became sweet and slightly caramelized, so good! Thank you for this recipe!!
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15 users found this review helpful

Simple Roasted Chickpea Snack

Reviewed: May 15, 2014
I followed the suggestion of others and dry roasted my 1 can of rinsed chickpeas for about 40 min. at 350 degrees in my convection oven. I checked them every 10-15 min and once they were crunchy, but not over done, I then pulled them out of the oven. I placed the dry roasted chickpeas in a bowl with 1 tablespoon of olive oil (which was plenty of oil) then I added my seasonings. I used cayenne powder, garlic salt, garlic powder and table salt - just sprinkling the seasonings and stirring to taste. I then placed the seasoned chickpeas back in the oven at 300 for another 10 minutes, then turned the oven off and left the chickpeas in there till everything cooled. My chickpeas turned out perfect, crispy, not overdone and great flavor. I only wish I made more!
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2 users found this review helpful

 
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