Christy Cooks Recipe Reviews (Pg. 2) - Allrecipes.com (11090117)

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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jan. 9, 2015
This is a pretty good banana bread for those who prefer dense breads. It is similar to other recipes except it includes much less flour. I read the reviews about it not rising well, so I replaced the baking soda with baking powder because soda requires an acid in the ingredients to activate it. Mine did not rise much, but it did not sink in the middle either. After greasing my pans I did not flour them, but coated them with cinnamon sugar, and the point everyone commented on was the crust-it was yummy. I chose to use half white and half brown sugar and switched out the walnuts for pecans, adding some vanilla and cinnamon (which everyone liked). I lowered the oven temp after a little while and covered them with foil and they cooked through perfectly, not mushy or wet inside but still moist. The banana flavor was definitely present and I may make this one again with these modifications.
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7 users found this review helpful

Cucumber Salad With Thai Sweet Chili Vinaigrette

Reviewed: Jan. 8, 2015
These are great! Worst part was slicing my finger on the mandolin....ouch! I'll be more careful next time-because there WILL be a next time. Only I know I need to at least double it because it doesn't make very much-though I don't think I'd make enough for leftovers because the flavor is pretty strong and it's easy enough to just make it up for dinner (I ate the whole thing myself and was glad I didn't have to share it!) I also think some shredded daikon could be good in this. I had a huge cucumber (seedless) and there was more than enough vinaigrette. My sweet chili sauce had garlic in it so I left the extra garlic out. Everything else was the same and I found the amounts perfect, although I am a lover of sesame oil. Sprinkled some sesame seeds on the top. Great Asian side dish! Thanks!
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3 users found this review helpful

Skinny Shake

Reviewed: Jan. 7, 2015
I tried to make this smoothie as written, but my high end blender is broken and the regular one just would not break down the ice. Since my banana was not frozen to compensate for the lack of ice I added some vanilla yogurt-omitting the extract-to thicken it up. My biggest problem is the bitterness of the cocoa- I used the type specified- regular, unsweetened- and found the whole smoothie overwhelmed with a bitter chocolate flavor (even though I only used a scant tablespoon). The extra sugar in the vanilla yogurt could not compensate, nor the extra bit of banana I added. On a positive note:this IS filling...I don't think I'll be hungry for hours. (Sorry to be one of those pesky reviews that hasn't completely followed the recipe, I just can't imagine the flavor itself being much improved by perfectly crushed ice.)
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3 users found this review helpful

Macaron (French Macaroon)

Reviewed: Dec. 17, 2014
Ok...to make the perfect macaron- 1) buy a scale. 2) find confectioners sugar that does not have cornstarch in it (or make your own). 3) find a template to trace circles on parchment paper (I find using the plastic casing from the outside of a tealight to work perfectly), filling in the stencil with the pastry bag straight up and pull away as soon as batter reaches the edge of the circle, and 4) do let them rest before baking! (Otherwise you might get a cracked top.) oh yeah- the cookies are done when they don't stick to the parchment paper, but peel right off. These tips always help them work out! I fill mine with an Italian buttercream flavored with a vanilla bean. I also scrape the seeds from part of a vanilla bean into the batter. Yum!
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9 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Dec. 15, 2014
Can't believe I haven't rated this one yet! I've been using it for years on bundt cakes and it is perfect and easy.
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1 user found this review helpful

Six Week Bran Muffins

Reviewed: Dec. 15, 2014
This is a pretty good recipe. I add a bit more salt to mine and cut the serving size to72. I found that canola oil can replace the shortening and I feel much better using that. I add the oil to the bran mixture after it has sat awhile and then mix in the rest of the bran, eggs, sugar, and buttermilk. Then add sifted dry ingredients. Because the leavener used is baking soda (which requires an acid to work), it is important to use the buttermilk. I think raisin bran cereal works well in these. Finally, I only need to bake mine at 400* for 20 minutes. (Still, my favorite bran muffins are the Classic Bran Muffins on this site.)
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4 users found this review helpful

Chocolate Sauce

Reviewed: Dec. 14, 2014
This is definitely a chocolate syrup,not a hot fudge sauce. It's runnier than I expected. I wanted a coffee flavor to mine, so considered making it with coffee instead of water, but because I wanted it a little thicker and richer I made it with whole milk and added some espresso powder. Used a mixture of Hershey's and Dutch processed cocoa powders. The flavor was more adult due to the espresso and I liked it. I made it to serve on cream puffs and wished it would have been just a bit thicker. If I decide to make this one again, I think I will reduce the amount of liquid, or replace some of it with coffee liqueur- or both. UPDATE: after a day in the refrigerator the consistency is much better, like Hershey's syrup. I stirred it into milk and heated in the microwave for some hot chocolate and it worked well.
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2 users found this review helpful

Chicken Salad Puffs II

Reviewed: Dec. 14, 2014
This review is for the pastry only. These are the perfect puffs. I have tried many choux pastries and this one is easy and always turns out. The ingredients, temperature, and time (30 minutes) are spot on and create perfectly crisp, beautifully golden, nicely shaped puffs. Make sure to cut them open to release the steam soon after removing them from the oven, and scoop out any gooey dough still in the center. I make the first part on the stove and remove the ball of dough to my kitchen aid stand mixer for about 5 minutes, then beat the eggs in one at a time until completely blended. I place them on a parchment paper lined baking sheet, forming with my cookie scoop and get a much higher yield than 8... For half a recipe I get about twelve just the right size for filling with pastry cream. I usually put three per plate and drizzle them with chocolate sauce. I have also tried filling them with smoked salmon, sour cream, and capers and loved it. The possibilities are endless.
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8 users found this review helpful

Curried Coconut Chicken

Reviewed: Dec. 13, 2014
This is delicious! Thank you ROMA for the recipe I've been wanting for years after having in a Thai restaurant! My boyfriend and I made this together, using chicken thighs instead of breasts because we really wanted the meat to remain moist. We used a mixture of curries, including Penzy's sweet curry (yum), red curry paste, and a curry powder that I got at an Indian store. We added two minced serrano's for added heat. Chaokoh coconut milk was the PERFECT product for this-nice and thick and I highly recommend it. We drained the tomatoes, added a pinch of lemongrass, only 2 tablespoons of sugar, and simmered uncovered for less than thirty minutes and it was perfectly thick, lucious, and creamy. Even though we used all the tomato products (minus the drained liquid), this did not have a strong tomato flavor or even a red color. It was a golden orange- probably because most of our curry was the yellow variety. Served with Indian jeera rice (which includes cumin seed) and a cold chick pea and cucumber salad. You deserve all five stars for sure! Can't wait to eat the leftovers and make again! Now- to everyone who had disappointing results I just want to say how important it is to use high quality ingredients- especially the curry mixture and coconut milk. The spice is such a dominant flavor in the dish that a substandard mixture could very well ruin it. It's hard to end with a quality dish if you don't start with quality ingredients.
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5 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 11, 2014
From everything I've read, New York style cheesecakes are supposed to be more dense and less creamy than other types of cheesecake, and therefore are not meant to be baked in a water bath in order to produce their unique texture. Having said that, this is a decent New York style cheesecake. My friends and I generally prefer creamier cheesecakes,though-which are totally different. I make about 20 different cheesecakes and love them all so much that I can't pick a favorite. This is alright, but I've made much better. My oldest daughter loves cheesecakes of all kinds and this is the only one that disappointed her. (If you are happy with this recipe baked in a water bath then go for it! It is your cheesecake after all!)
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7 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Dec. 11, 2014
I roast cauliflower all the time, but thought I'd try this recipe because of the high reviews. I didn't need nearly that much oil, and think it would be way too greasy if I had used the stated amount. The flavors were nice together, but I agree with the reviewers who said that by the time the cauliflower was tender the garlic was starting to burn a bit. My initial feeling was to add the garlic at the halfway mark, but decided to follow the directions (after all, this was much easier), and am sorry I did. I also didn't understand the need to use a bag, so I just mixed the ingredients in a bowl and poured them onto a foil lined baking sheet. I may combine these flavors again, but will probably add the garlic further into the cooking process. Finally, I found 450* to be a bit too high, 400 worked very well for me.
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3 users found this review helpful

Peanut Blossoms II

Reviewed: Dec. 11, 2014
These are the peanut blossoms that I have been making for Christmas for 15 years. They don't have a very strong peanut butter flavor in my opinion, but always turn out great. I like to make half a recipe at a time, because there are always too many goodies around this time of year. I also like to make my cookie balls extra small so there is more chocolate involved. I do throw the pan back in the oven for a minute or two after pressing the kiss into each ball to melt the chocolate a tiny bit. Also, 10-12 minutes is way too long in my oven.
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Amish Friendship Chocolate Bread

Reviewed: Dec. 10, 2014
This was pretty good. Added mini chocolate chips. Half the oil can easily be replaced with applesauce to cut calories and fat. Freezes well, too.
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Amish Friendship Bread II

Reviewed: Dec. 10, 2014
This is basically the same recipe my family has used for years. We like to sprinkle our pans with cinnamon sugar after greasing. It is fun to switch flavors of pudding and we add any add-ins as long as they measure about one and a half cups. Sometimes my family uses chocolate pudding and nuts, other times we do vanilla and dried cranberries. My mom likes butterscotch chips. This is so easy to customize. Nice to see it on here. I've found that they freeze pretty well.
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Jalapeno Popper Grilled Cheese Sandwich

Reviewed: Dec. 7, 2014
This makes a pretty good quick lunch. I use sharp Vermont white cheddar which I think is perfect in this. I also use extra jalapeños and usually leave the chips out. It's a nice change of pace and very flavorful and easy to make. I have also tried this with leftover focaccia. Seems like such a simple sandwich, one that I didn't think I'd repeat, but the flavor has stuck with me and I find myself craving it. My boyfriend also likes it. Thanks.
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Shirred Eggs

Reviewed: Nov. 21, 2014
This was ok... i personally like cooked whites and runny yolks. I had a hard time getting the whites to solidify enough, by the time they seemed ready the yolks were totally dry. Perhaps I cooked them too long- several extra miinutes because the whites seemed too runny. I really did enjoy the flavors together, but I think I will try less baking time if I make them again, or heat the ramekins a bit to help the whites along.
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Puerto Rican Breakfast Custard

Reviewed: Nov. 19, 2014
This was interesting to me. Pretty good, but maybe to really love it you have to grow up eating it. I did add an egg, tempered with some of the hot custard toward the beginning of cooking. It tasted a little flavorless so I added more cinnamon and some vanilla extract. Reminds me a little of cream of wheat. It was a comforting way to use up some milk.
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Apple Pie Muffins

Reviewed: Nov. 18, 2014
Nice muffins. Everyone at the potluck I took these to loved them. I made as the recipe states,only adding just a bit more apple, but no additional spices, and am glad I did. I filled the muffin cups to the top and got 16 almost too generous muffins. There was too much topping, but it did compliment the muffins nicely. I used some super flavorful jonamac apples from the orchard and I loved them in this. Because apple is the dominant flavor in these it is important to use great quality apples. I actually liked these better the second day. Thanks!
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4 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Nov. 18, 2014
We enjoyed this. It makes A LOT of topping. The honey is great on this. So easy. Thanks.
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