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

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Eggless Sweet Potato Casserole

Reviewed: Dec. 3, 2013
Pretty good. I cut the recipe in half (it was very small, but we had tons of food so it was plenty for six adults- and two children who just tasted it); and added a tiny bit less sugar-part white, part brown. I think I would prefer all brown in these. The result was definitely not too sweet, probably because I didn't use all the topping (in which I used softened butter instead of melted). The orange flavor was there, but I didn't find it very strong...maybe just personal taste-or perhaps my sweet potatoes were extra big. I mashed the potatoes, leaving them with a few lumps because that was the texture we wanted. I didn't want to open a can of evaporated milk so I used heavy cream. They worked nicely for Thanksgiving, but I'm not sure I'll make them again.
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Flourless Chocolate Cake II

Reviewed: Dec. 3, 2013
While I've made better flourless chocolate cakes this was still easy and incredible tasting! The other recipes call for so much more chocolate and are more expensive to make. This one goes together about as fast as any box mix would (I melted the chocolate and butter together in the microwave at 50% power for about one and a half minutes, stirred until the chocolate was completely melted, then stirred the rest of the ingredients into that bowl, and had only one bowl to clean). My boyfriend absolutely loved this! I used 4oz Ghirardelli bittersweet chocolate, which I think was really good in this and I prefer it to the semisweet- I believe a chocolate dessert is only as good as the quality of chocolate used, and Ghirardelli's bittersweet is the most affordable and readily available of my favorite chocolates. We made this at my boyfriends house and he had Hershey's cocoa powder (I usually use Dutch processed from Penzy's, but this was very good, and I will use it again) and only a 9" cake pan, so I reduced the temperature to 275 degrees because the batter was thinner in the pan. The results were rich and decadent and extremely chocolaty. We put some whipped cream on top. It was great warm, but I liked it even better cold the next morning. He took the rest to his son in a care package to take back to school with him. Now I have to make another one! Like I mentioned above, I really appreciate how inexpensive this is to make. Thanks so much!
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Pumpkin Cream Cheese Muffins

Reviewed: Nov. 27, 2013
These were very good after a few changes (thanks everyone for the suggestions!). I used part brown and part white sugar in the muffins to improve the moisture, added some extra sugar to the cream cheese (wished I would've used powdered sugar in that), and added extra cinnamon, some nutmeg, and cloves to the batter. I put a little batter on the bottom of my muffin cups, used a scoop to drop in a large dollop of cream cheese, covered that with the rest of the batter, then finished with the streusel. There was no problem with the cream cheese staying in the center. I also baked them at 350 degrees. I had just enough cheese mixture and topping for 19 muffins, so I made two plain (I obviously got 21 muffins out of this recipe). They rose very high and did not overflow even though the cups were pretty full. They look great and are very moist. I have noticed with pumpkin bread that the flavor improves after a day, so I am interested if these will taste better tomorrow. I shared these and everyone thought they were great. Thanks.
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6 users found this review helpful

Easy Cheddar Biscuits with Fresh Herbs

Reviewed: Oct. 28, 2013
These were really good. I used more cheese-extra sharp cheddar- and added a bit of garlic powder. Then I brushed the tops with melted butter (yum)instead of egg and sprinkled with a very small amount of garlic salt. They needed a little bit of milk in order to not be dry. These were great for dinner, but even better the next morning for breakfast. My boyfriend said they were good enough to sell and he is a pretty discerning eater. The fresh rosemary is great-I read that some people thought it was overpowering, but that may possibly be contributed to using the dried herb as opposed to the fresh.
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5 users found this review helpful

Whipped Hot Chocolate

Reviewed: Oct. 19, 2013
Too sweet in our opinion. Flavor was good but we didn't care for the texture- kind of like drinking chocolate foam.
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2 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Oct. 2, 2013
This turned out DELICIOUS--although to get it there I felt the need to add some fresh garlic to the chicken while it cooked, and lemon juice and white wine to the sauce. My first sauce cooked a bit too long and began to separate, so I needed to start the sauce over while the chicken rested-this time with the addition of a few sprinkles of chicken flavoring to make up for the lost pan juices. Thankfully, it came together quickly and tasted great. We felt that the tiny squeeze of lemon added a lot to the sauce; and, in my opinion, it just screamed for the wine. This is a sauce I can see myself using often...possibly on salmon in the near future. Thank you!
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Eggplant with Feta Cheese

Reviewed: Oct. 2, 2013
I really enjoyed this...WITH the addition of balsamic vinegar and tomatoes. Before cooking, I soaked the eggplant slices in a mixture of the vinegar and oil. Broiled for five minutes, then added the cheese and tomatoes and baked all together till the eggplant was soft, which took a little longer than 10 minutes for me. When I brought them out of the oven I drizzled with more vinegar and sprinkled the basil on. The skin of the eggplant was a little tough, but I enjoyed the rest. They were pretty and very colorful on the plate. I think I would prefer this with goat cheese crumbles, and may try that in the future. Thanks for a new idea!
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Chicken Liver Pate

Reviewed: Jul. 26, 2013
This was an alright pate. Missing something. Not sure what though. I usually just wing it...and am happier with the results.
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3 users found this review helpful

Old Fashioned Prune Cake

Reviewed: May 24, 2013
I had some buttermilk and prunes that I needed to use and this recipe was perfect. I increased the spices in the cake and added a half teaspoon baking soda to the glaze mixture so the buttermilk would not curdle. The glaze was so good, but I did not use it all. When the cake was cool enough, I set the rack it was on over a baking sheet to collect the extra glaze. I baked the cake for 57 minutes and my boyfriend said the bottom was a little overdone. I have an oven thermometer that says my oven is correct. It was probably only a few minutes too long, so I recommend checking your cake a bit early. I do think the bottom softened up after a bit, though. This really was pretty good. My boyfriend ate it, but didn't seem crazy about it. I may make it again sometime.
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Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Reviewed: May 24, 2013
These cookies looked nice. They browned up quite a bit. My problem was that I didn't find the dough very flavorful. I have other recipes that I prefer over these. Nothing special...
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2 users found this review helpful

Butter Toffee Chocolate Chip Crunch Cookies

Reviewed: May 19, 2013
I'm torn between three and four stars. There were several good things about this recipe. I liked the texture (soft and chewy) and the way they looked. I used half a cup of butter flavored Crisco and a quarter cup butter. I also used Ghiradeli bittersweet chocolate chips and refrigerated the dough between batches-it stayed nice and soft, never getting rock hard. I made 1.2 ounce balls and sat them on the baking sheet, they flattened to the perfect shape while they baked. My major problem with these cookies was how sweet they were. My boyfriend really seemed to like them, although he didn't eat very many.
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Peanut Butter Cake II

Reviewed: May 15, 2013
Well, I did not find the cake very good at all. It was a little dry with not much peanut butter flavor. The frosting, with more cream added, was good though--sweet--but good. I actually prefer the Fluffy Peanut Butter Frosting on this site, though, for my taste. But if you have a real sweet tooth this may be the one for you.
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Italian Wedding Cookies II

Reviewed: May 12, 2013
These were very pretty and impressive looking little cakes, but the taste was just ok. I lined my pans with parchment paper and the cakes came out easily once they were totally cool. I added some butter and a tiny bit of corn syrup to the chocolate; this allowed me to cut them without any cracking at all. These are a little time consuming but not difficult to make. Thanks for the recipe.
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Catherine's Pickled Blueberries

Reviewed: May 5, 2013
These are great. I concur- they are wonderful with goat cheese. Thanks.
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Gourmet Mushroom Risotto

Reviewed: May 5, 2013
This is very good risotto. Nice and creamy. I added more white wine and cut back on the chicken stock a bit. I don't really drink, but there is no substitute for cooking with wine, and the alcohol is definitely cooked out during this long process-so I really suggest using this ingredient even if you don't drink. We loved the mushroom flavor, using a variety, including shitake- and chopping them. We did not find it to be too many mushrooms, but we are mushroom lovers. I added garlic and more parmesan. My boyfriend suggested adding another herb if I make it again, because, even with the extra flavor, we found it a little bland for our taste. We served it with lamb braised in red wine and it was a great combination-high end restaurant quality.
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3 users found this review helpful

Black Magic Cake

Reviewed: May 5, 2013
First of all- this is IDENTICLE to a recipe from the Barefoot Contessa (Beatty's Chocolate Cake)... having said that, this is a very good cake. Nice and moist without tons of fat, due to the coffee and buttermilk. My boyfriend loved it- said it wasn't too sweet- unlike a lot of cakes. It's a great base for a delicious creamy chocolate frosting.
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4 users found this review helpful

Dark Chocolate Bacon Cupcakes

Reviewed: Apr. 27, 2013
I made these at the request of friends. Very contemporary flavor combo. I love bacon dipped in dark chocolate, so I thought I would like these. They were pretty good. The batter was great, but in the finished cupcakes I could not taste the bacon as much. They were all consumed the first day I made them, so I did not experience the "chewiness" some reviewers complained about on the second day.
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1 user found this review helpful

Liver Pate

Reviewed: Mar. 29, 2013
This recipe is a great starting point. I use less butter, more sherry (or dry white wine), and a squeeze of lemon juice. Also, no mace. Thanks.
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2 users found this review helpful

Red Beans and Rice

Reviewed: Feb. 11, 2013
This was just ok. I made it to go with my boyfriends jerk chicken, which was really nice and spicy. I needed to add chili powder, cumin, and cayenne pepper to make it taste alright. Also cooked the rice in chicken stock for more flavor. Needed to cook it quite a bit in order to get the beans as soft as we thought they should be.
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Displaying results 81-100 (of 280) reviews
 
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