Christi Recipe Reviews (Pg. 1) - Allrecipes.com (10891450)

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Erin's Indonesian Chicken

Reviewed: Oct. 31, 2012
As written, it is OK, but it needed a little something extra. I took the advice of another reviewer and added some curry powder, garlic, and cumin and that made it a five star recipe.
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Turkey and Quinoa Meatloaf

Reviewed: Feb. 23, 2012
I followed the recipe to a T and while the flavor was great, the loaf itself was dry (I used 93/7) and the topping was too liquidy - not a paste - so it ran off of the meatloaf. Next time, I might not cook it as long and I won't add water to the topping. Maybe I'll even add tomato paste to the topping to thicken it up.
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1 user found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Sep. 20, 2011
Fantastic recipe! It will surprise you by how good it is and how easy it is to make. I made a few changes, but am confident it would be just as yummy without them. I used regular soy sauce, cut the oil in half, added diced red pepper, used seasoned rice vinegar, and used some chopped chicken breasts that I had previously marinaded overnight in a sesame marinade and then grilled. I used a tiny bit more sesame oil than it called for... maybe 1/2 teaspoon more. This was so good, we finished it in four (healthy) servings... not ten. I brought the last bowl of it to work for lunch and my coworkers raved about it. The crispy LaChoy rice noodles sprinkled on top of broccoli florets mixed in would be nice additions. Oh, and I let it rest for about 15 minutes after mixing the dressing with the other ingredients to let the pasta soak up the sauce and let the flavors meld. It was DEE-LISH.
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Ham and Cheese Breakfast Quiche

Reviewed: Apr. 26, 2011
I made this exactly how it was written except I used about 1/4 cup of finely chopped onion and made my own hash browns by baking and shredding the potatoes. While tasty, I think it would be vastly improved with some changes. First of all, there's way too much butter in the crust. A few tablespoons would work just as well without being so greasy. Also, the times are off. I baked my crust for 20 mins instead of 25 and the edges we nicely browned. When I added the remaining ingredients and threw it back in the oven, the crust nearly burned and I only put it back in for like 23 mins (not the full 30). Definitely use more eggs than called for. Next time, I think I will use four. This is a good recipe as it is but would be a great recipe with some modifications.
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Slow Cooker Beef Stew I

Reviewed: Jan. 12, 2011
I made this just about exactly as written. I did halve it (I live by myself) so that may make a difference. I also added a tiny bit of red wine and a small amount of rosemary. To be honest, there's nothing special about this recipe. Even with the additions, it didn't do anything for me. I think it needs more liquid and more spices.
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1 user found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Aug. 3, 2010
I didn't think this recipe was that great. WAY too much butter. I used slightly less that what was called for and still ended up with pretty greasy chicken. Chicken thighs aren't dry to begin with. Why add all of that fat? The flavor was OK, but nothing spectacular. I won't be making this again.
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Delicious Egg Salad for Sandwiches

Reviewed: Apr. 26, 2010
Absolutely wonderful! Simple yet delicious. I like to add 1/8 tsp of celery salt to finish it off.
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Tartar Sauce I

Reviewed: Apr. 21, 2010
Great recipe. I've made it the original way, and I prefer it with dill relish instead of sweet. I also double the amount of relish and onion. Have kept this in the refrigerator for 3 weeks and it still tasted just fine!
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2 users found this review helpful

Crunchy Oven Fried Tilapia

Reviewed: Aug. 4, 2009
This recipe needs a LOT more spices in it to make it even close to a 5 star. Also, watch how long you bake the fish as it will dry out quickly. I'll be making this again but will add lots more spice.
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Good Old Fashioned Pancakes

Reviewed: Mar. 12, 2009
Great basic recipe! Nothing special about it, and the pancakes are light and fluffy. I followed the recipe exactly (scaled down to 2 servings tho). For more flavor, you could probably add some vanilla or extra sugar as some reviewers noted. This will be my new go-to recipe!
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Turkey Broccoli Hollandaise

Reviewed: Nov. 17, 2008
Pretty good for how simple it is! I used chicken and chicken stuffing. Also used frozen broccoli because that's all I had. I htink it could use more veggies but altogether it's a keeper!
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 25, 2007
A true cream cheese frosting! Very delicious. I added about 1/2 cup extra sugar to sweeten it up a bit as I'm serving it to people who like sweeter stuff but it is honestly wonderful the way it is.
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1 user found this review helpful

Cauliflower-Cheese Soup

Reviewed: Oct. 23, 2007
It was a 5 star with some changes. Per some suggestions I used chicken broth (bullion dissolved in water) instead of water. Added a few cloves of minced garlic. Didn't have fresh onion or celery so I used dried minced onion and celery salt. I used 8 ounces of potatoes and cauliflower... I can never measure exactly 1 cup. Cooked them until they were VERY tender (about 20 minutes) then mashed them up a lil bit before adding the thickened milk mixture. I doubled the cheese and added a VERY healthy amount of salt (you really need it, but almost all good soups are high in sodium). I got lots and lots of compliments! The reason I'm giving 4 stars instead of 5 is because you really do need twice the cheese to make it really cheesy and you have to add quite a bit of salt.
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Garlic Green Beans

Reviewed: Oct. 15, 2007
The only reason I'm giving this 4 out of 5 is because there was a little too much grease for me, especially using canned. I cook A LOT, homemade everything daily. The flavor combination is fantastic, but just cut down on the butter and olive oil if you're using canned. If using fresh green beans, I would suggest not pre-cooking them but saute them in the olive oil/butter (or just use the olive oil for a healthier treat) for a bit before adding the garlic (so it doesn't burn). Pay close attention to where the recipe says a HEAD of garlic, not a CLOVE. It calls for a fair amount of garlic. I like a lot, so I just eyed it knowing my own tastes. Also keep in mind that a dash of salt before serving it really accentuates the flavors. Either way, this is a really easy and great recipe!
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4 users found this review helpful

Barbie's Tuna Salad

Reviewed: Sep. 5, 2007
The tuna I buy comes in a 6 oz can, not 7 ounces, so I decreased the mayo to 5 tablespoons and it's still too much. Used dill pickle relish instead of sweet because I really hate the sweet kind. Also, I was out of oregano so I just skipped it. The curry powder is fantastic in it! Can't really taste the parmesan but then again, I'm using the powdered kind instead of fresh grated... I'm sure that would make a big difference. This is an awesome recipe and I would've given in 5 stars but I think 4 or maybe even 3 tablespoons of mayo would be great.
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Nov. 22, 2006
I only changed one thing, I used the shredded cheddar jack that you can buy in bags instead of the romano. I was hesitant about the amount of butter the recipe called for but seriously, these potatoes were AMAZING. I making them again tomorrow for my family's thanksgiving.
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Sauteed Garlic Asparagus

Reviewed: Nov. 22, 2006
With a few minor tweaks this recipe is a total winner. There's no need for 3 tablespoons of butter. 1 and a half was just fine... just enough to coat the asparagus. Also, the cooking time was a bit long. If you like asparagus a bit more firm and crisp, I would reduce the cooking time to about 7 minutes. 10 made it a little too mushy. But I will and have made this many times over
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1174 users found this review helpful

Smothered Filet Mignon

Reviewed: Nov. 22, 2006
I made this last night for my boyfriend and he RAVED about it. Living in Chicago, we've had steak at some of the finest restaurants, and he said this rivaled anything else he'd ever had. I must admit, it was one of the tastiest I've ever had. I changed a couple of things tho... I marinated the steak for about an hour and a half I think (turning multiple times), and instead of the blue cheese, I used crumbled gorgonzola. I will make this again and again and again.
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5 users found this review helpful

 
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