Christy Cooks Recipe Reviews (Pg. 1) - Allrecipes.com (11090117)

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Crispy Baked Walleye

Reviewed: Dec. 9, 2011
LOVE THIS. We went to the store to find what fish looked best that day. It was walleye (which I had never made before). When I came back home with my visiting friend I found this recipe and made it while he did some chores for me. I used panko breadcrumbs. It was great! Thanks for making me look like a pro on the spot!
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51 users found this review helpful

Death by Chocolate Mousse

Reviewed: Feb. 7, 2011
Fabulous. A wonderful addition is espresso powder! Add it to the chocolate while melting (I used about a teaspoon)...it adds a little depth of flavor that is amazing to an already great recipe!
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25 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Mar. 13, 2011
I have to say that I do not understand the ratings on this one at all. Sorry. Sure, there are worse recipes out there, but there are others that are so smooth and meltingly creamy that blow this recipe out of the water. This pie is dense and heavy compared to many others. I also find that adding just a few small candied yams to a pumpkin pie deepens the flavor without anyone knowing that there is anything in there but pumpkin. Using freshly minced ginger is far better than the dry spice as well, IMO:)
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19 users found this review helpful

Delicious Ahi Fish Burgers with Chives

Reviewed: Oct. 13, 2011
I loved this recipe. I made sure to buy some nice pieces of tuna and did not sub packaged albacore (although you mince it anyway, not all parts of a tuna-or kinds of tuna- taste the same, just like any other animal). I think I may disagree with the reviews that call this bland. It is a burger after all and should be served with accompaniments like any other burger. Taking that into consideration it is very flavorful. I minced everything by hand and it held together perfectly. Not sure that it wouldn't seem mushy to me if done in a processor. Every time I make patties I either refrigerate or freeze them for a little while to help the flavors meld and help them stick together. I love another reviewers suggestion of mixing a mayo/chinese chili sauce spread:) Definately going to try that! One more thing....these are four very large servings, you could probably serve 6 easily.
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16 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Dec. 1, 2011
These are great baked chicken breasts. I didn't use all of the crumb mixture (actually about half) and needed more of the olive oil and garlic . I also added a bit more garlic because I love the stuff! I brined my chicken breasts in a saltwater solution for a while before follwing the recipe so they would retain moisture, drying them with a towel before putting them in the olive oil. They were very moist. I served with a marinara sauce and some melted Italian cheeses. Delicious!
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15 users found this review helpful

Colorado Buffalo Chili

Reviewed: Jan. 3, 2012
Love this extremely healthy and tastey version of chili!!! So little grease!
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14 users found this review helpful

Cherry Chutney

Reviewed: Sep. 10, 2011
I loved this! It's wonderful with crackers and goat or havarti cheese, as well as over pork. I have worked in catering and at fancy events we would prepare a cheese tray with many different cheeses and ramekins of honey (sprinkled with a few white sesame seeds) and chutney along with nice crackers. We provided little demitasse spoons and cheese knives so everyone could pick their favorite cracker and cheese and then drizzle some honey and chutney on top. The sweet/savory flavor is so sophisticated! This combination was always available at the most elegant events. Just be sure to not cook too long or you will end up with cherry jam!
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13 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Feb. 16, 2014
I made this and it was really quite good. I added a tiny bit less mayo and used fontina cheese instead the mozzarella because I love the flavor and it's so creamy and melts so well. I also added some chopped green chilies and squeezed half a lemon into the mixture. I blended all of the cheese into the dip because I was worried about a crust forming on the top. One more minor change- I stirred in a bit of sour cream because it seemed a bit thick. Thank you, we enjoyed it.
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11 users 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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11 users found this review helpful

Cream Cheese Filled Pumpkin Muffins

Reviewed: Oct. 3, 2014
I made these muffins because of the dark brown sugar and spice combination. The spices were great and the muffins super moist. However, I was confused by the use of baking soda and no baking powder. Baking soda requires an acid in the recipe to work properly and I didn't see an acid listed in these ingredients-so I used 3/4 teaspoon of baking powder (more is required because the leavening power of baking soda is much greater than baking powder)and added 1/4 teaspoon baking soda. I increased the cream cheese to about 6 tablespoons, adding 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. I then put a very thin layer of batter into my muffin cups, added a dollop of the cream cheese, and covered with the rest of the batter-the filling stayed in the middle of the muffins this way. Finally, I added a streusel topping as others have suggested made with 1/3 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and 1 tablespoon butter because I wanted to add some more sweetness. I left off the sunflower seeds. The topping MADE the muffins and was definitely my favorite part. This produced 15, not 12, beautiful muffins, and, as I have found with all pumpkin bread recipes, the flavor improves the next day.
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10 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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10 users found this review helpful

Garlic Salmon

Reviewed: Dec. 14, 2011
I did as the first reviewer and mixed lemon juice, dill, and garlic into some softened butter and spread that on the salmon. Then I topped with the lemon slices and dill. My salmon was super thick so the flavor was pretty subtle, but this cooking method produced the moistest salmon I've ever made (I can't stand dry or overcooked fish, cooking long depletes the fish of its wonderful flavor!). Again, my salmon was super thick and I only cooked it for the 20 minutes...it was done to perfection!
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10 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Oct. 10, 2011
This stands at three stars right now. 5 if flavor was my only concern. I cook for a living and followed all the steps to the letter. My issue is that this recipe seems to make more than 24 and take longer than 20 minutes to bake (and I have an oven thermometer that says the temp is right on). I tried it twice. The second time I didn't even put all the batter in the 24 cups, yet it still was too much. I started checking at 20 minutes and kept them in several longer but they still were not done. My recomendation would be to definately try this recipe but don't try to fit all the batter into 24 cups, and to bake at least 25 minutes. ALSO, be warned that these are incredibly sweet. If you want to ice them I would think that a very lightly sweetened cream cheese would be best. I often cut my sugar in cream cheese frosting in half and think that would work well on these. Good luck!
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10 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

Carrot Cake III

Reviewed: Jan. 11, 2012
This is the best carrot cake recipe I've found so far. My children often request this for their birthdays (sans nuts). I use a 16oz bag of baby carrots and shred them in the food processor, then give them a light chop so there are no big long strips. My children actually prefer this with half whole wheat flour (for flavor...not health reasons, we seem to like the complexity that it adds). I also add another teaspoon of cinnamon. I usually make a three layer cake, lining the pans with parchment paper and then frost with a cream cheese frosting with less sugar. The sweetness in this one is overwhelming to my family. We like a bit of the tang from the cream cheese to compliment the sweet cake. ****My professor at culinary school suggested repacing some of the oil with melted butter, I used 3/4 cup oil and 1/2 cup melted butter last time I made it.....better than ever! Thank you!
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9 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

Yummy Lemon Coconut Loaf

Reviewed: Oct. 2, 2014
There were several good things about this recipe. The bread was very lemony (I used the zest of two lemons in the bread)and moist-but a bit too dense. I baked it in an 8" round pan because I knew I would love the glaze (which I made thicker and increased the quantity)and I wanted more surface room for it. In my opinion the glaze makes the bread. The coconut was barely discernible in flavor-some didn't realize it was there- but does change the texture. If anyone has an issue with this (or any other quick bread or cake) being DRY I suggest to check what kind of milk was used. Skim milk is much more likely to produce a dry, crumbly product. Milks with fat in them really improve the flavor and texture of baked goods. So little of the product is used that it doesn't make a huge difference in fat content. Also- as always...use fresh lemon juice because bottled lemon juice has mellowed way to much to have any great flavor. With all baking-the end results will only be as good as the ingredients used.
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8 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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8 users found this review helpful

Tiramisu Cheesecake

Reviewed: Jan. 11, 2012
The filling was very good. I think the mascarpone is very important. It has a nutty-ness that cream cheese does not, also it does not have the tang that cream cheese and sour cream have (do not overbeat the mascarpone or it will become grainy, I always beat the cream cheese much longer before adding the mascarpone). I didn't care for the crust. I make tiramisu quite often and love the lady fingers in that, but here it didn't work for me. I used more coffee liqueur than called for and needed a 10" springform rather than an 8 or 9" one. I always bake cheesecakes in a water bath and leave them in the turned off oven for an hour to prevent cracks. I think that overbeating once the eggs are added also causes cracks because the air is beaten into the eggs, causing the cake to rise while baking and then deflate leaving a crack.This is why I beat everything extremely well so that it is perfectly smooth before adding the eggs. Thank you!
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8 users found this review helpful

Final Exam Brownies

Reviewed: Mar. 12, 2011
Decent brownies. Extremely sweet even though I cut down on the sugar, there was no depth of flavor, just super sweet chocolate loaded with stuff. I was disapointed in these, they were just very average. With so many incredible brownie recipes out there these are not worth making again.
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8 users found this review helpful

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