Christy Cooks Recipe Reviews (Pg. 5) - Allrecipes.com (11090117)

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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Jun. 24, 2012
Well. I only made this because I had ricotta and sour cream that was going to go bad. I was prepared to give this one star after I mixed the filling. It seemed grainy and soupy. I went ahead and baked it anyway. WOW. Not a traditional cheesecake, but it promised that in the title didn't it? SO light and creamy. A little too sweet maybe? But great. THANKS!
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1 user found this review helpful

Simple Deviled Eggs

Reviewed: Jun. 21, 2012
These are pretty good. I'm not a huge fan of deviled eggs, but I liked these and my daughter did too (she was the one I was making them for). Although I found them to be quite salty at first (and I love salt),they mellowed out in the fridge over time, but not really enough for me. If I make them again I may possibly increase the mustard a little bit, and decrease the salt.
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9 users found this review helpful

Cucumber Sandwiches III

Reviewed: Jun. 16, 2012
These are nice sandwiches. I used pepperage farms very thinly sliced white bread and thought it was perfect for these. I trimmed the crust and cut them into triangles. I also added the dill to the cream cheese...the dill is super important. At first, I thought the cream cheese mixture was too strongly flavored, but with just a thin smear of it on the bread with the cukes it was perfect.
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5 users found this review helpful

The Best Lemon Bars

Reviewed: Jun. 13, 2012
I have a recipe for lemon bars that people really love, but I tried this one for a change and shared them with my friends. No one liked them as much. The recipe I normally use has a thick, rich lemon CURD that is cooked on the stove before before being added to the parbaked crust and finished off in the oven, I think that is what makes the difference. While making the curd I add in the zest of the lemons in order to get the great oils from the peels and then strain them out before adding the cooked curd to the crust. But this recipe is much easier I must admit.
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1 user found this review helpful

Oatmeal Chip Cookies

Reviewed: Jun. 13, 2012
These are very nice, simple, chewy cookies with a crisp exterior. Had to make them with milk chocolate chips(so a bit too sweet- and this is already quite a sweet cookie) but can't wait to try them with ghirardelli bittersweet chips-my fave, which will hopefilly help balance the sweetness of the dough. I'm sure they will be even better! I made them with the old fashioned oats as stated and am glad I did. They not only taste good, but have healthy fiber in them as well as a great mouthfeel. The oat flavor was nice and delicate, and in this particular cookie I liked the lack of spices because that really helped the oats come through. May try with a bit less sugar next time. My family loved these.Thank you.
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2 users found this review helpful

Whole Wheat Blueberry Muffins

Reviewed: Jun. 12, 2012
These muffins are pretty good considering that they are completely made with whole wheat flour (I used stone ground) and very easy to make with little fat (I used no sugar added applesauce). The top of these were a bit crunchy while the insides were still moist. Not sure if I will make them again, though, wasn't crazy about the aftertaste. If you are sensitive to sugar, you may want to decrease the sweetness a bit.
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0 users found this review helpful

Grilled Salmon I

Reviewed: Jun. 12, 2012
This is absolute salmon perfection! I sometimes bake this in the oven at 425 degrees for 12 to 18 minutes depending on the thickness of my salmon. It is so moist and delicious. The other day I had some of this marinating (a beautiful, expensive fillet) and got into a car accident. I couldn't get to the salmon for a few days and thought it would be ruined, but it was fabulous. One of the best pieces of fish I've ever had. I love to add quite a bit of lemon pepper and garlic powder, the combination of the spiceness and the sweetness is tantalizing. YUM!
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4 users found this review helpful

Date-Filled Sandwich Cookies

Reviewed: May 12, 2012
These are some nice little cookies. They are not too sweet. The cookie is crisp yet tender. I didn't get enough filling out of the recipe for the whole batch, though. I just brushed the rest with a little water and sprinkled turbinado sugar on. I made the filling and then used my immersion blender to break up the chunks. Mine baked in only 7 minutes.
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2 users found this review helpful

Quinoa and Black Beans

Reviewed: May 12, 2012
Delicious!! Quinoa is a South American seed that is covered with a very bitter coating that protects the seeds from being eaten by birds. It is so important to rinse this coating off in a strainer with plenty of cold running water. It can turn mushy so be gentle with it and don't mix it too long when adding the beans and cilantro. I have never soaked quinoa, as some rviewers have mentioned. So yummy and healthy, thank you:)
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8 users found this review helpful

Buttermilk Oatmeal Muffins

Reviewed: May 9, 2012
Really good muffins. They bake up so nice and high. Like others, I added vanilla and cinnamon and nutmeg. The nutmeg is great in these. They could have been bland without these perhaps. Crisp on top and moist inside. Just sweet enough .For anyone interested they are about 229 calories a piece if you only make 8, but I got more muffins out of this recipe. My daughter liked them as well and she doesn't often eat muffins. Thanks!
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1 user found this review helpful

Rosemary Herb Bread

Reviewed: Apr. 22, 2012
Amazing! Made by hand following the traditional method....proofing the yeast with the sugar and 110 degree milk for 8 to 10 minutes. then adding the eggs, butter and dry ingredients (mixed together with the herbs)... Letting it rise once until doubled, then the second time in the loaf pan. this rises incredibly well!!! So wonderful. I can definately see this becoming addictive!! Thank you!!!!
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2 users found this review helpful

Gil's Brioche French Toast

Reviewed: Apr. 14, 2012
I made brioche yesterday in culinary school and my professor said that it made the best french toast and I had to try it. I found this recipe (didn't use the toppings) and it was amazing. The brioche soaks up so much of the eggs and cream mixture that the final result is almost custardy. I can see why this is the true french bread for french toast! While I have enjoyed challah in the past for this, the enriched eggy butteriness of brioche is perfect.
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6 users found this review helpful

Roasted Asparagus with Balsamic Vinegar

Reviewed: Apr. 9, 2012
This was totally yummy. I love balsamic vinegar, but actually left it off this time. The asparagus was great without it:)
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Mar. 19, 2012
This is excelent and delivers exactly what the submitter claims...shiny, bright, hard icing. And it tastes good too. Especially on sugar cookies that have some almond extract in them as well.
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1 user found this review helpful

Cream Cheese Sugar Cookies

Reviewed: Mar. 19, 2012
These are wonderful tender cut out cookies! The dough does need to be chilled and then brought back to room temperature to roll really well. The bit of almond give them such a special flavor, setting them apart from other sugar cookies. I also frost them with Sugar Cookie Icing (from this site), which includes almond. I make these every holiday. Thank you.
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5 users found this review helpful

Irresistible Double Chocolate Muffins

Reviewed: Mar. 14, 2012
These are very good muffins considering how healthy they are. Thank you!
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2 users found this review helpful

Chocolate Muffins

Reviewed: Mar. 14, 2012
These are really good muffins that bake up beautifully domed on top. Not too sweet, but with a super creamy peanut butter frosting they are a wonderful dessert.
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2 users found this review helpful

Easy Pesto

Reviewed: Mar. 11, 2012
I chose this recipe because I had a bunch of basil that was going to go bad and I realized that my pine nuts had gone rancid. I added some parmesan cheese (probably about an ounce...i just cut off a chunk and threw it in) and replaced some of the oil with lemon juice to cut the fat a bit and heighten the flavor. SO YUM! We ate it with some roasted chicken.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Mar. 9, 2012
The sauce is excellent and totally deserves 5 stars. I love the way some of the cheese leaks out from the breasts and gets mixed in with the sauce. I just seem to prefer baking my stuffed chicken breasts, it's easier and less messy. I have found another recipe for the breasts and use elements of this sauce to top them.
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3 users found this review helpful

Blueberry French Toast

Reviewed: Mar. 9, 2012
I like this recipe a lot! Others that I have served this to haven't always been as crazy about it though. The sauce is great for pancakes and waffles. I have made the sauce on its own many times and I absolutely love it. Thank you.
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1 user found this review helpful

Displaying results 81-100 (of 239) reviews
 
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