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

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Pineapple Upside-Down Cake VII

Reviewed: Jan. 31, 2011
AMAZING! I used a super juicy fresh pinapple, cored, quartered, and cut into 3/8" slices. Then used canned pineapple juice in the mix (I always keep those small cans of pineapple juice in my pantry for adding to glazes). I placed the pineapple slices in concentric circles (fitting in several cherries) and it was beautiful and super juicy with a great pineapple flavor. I highly recomend using fresh fruit in this recipe! I always make desserts to share and this was one of the best received ever. Everyone wanted more...even those who are usually non dessert eaters!******Tried it with canned pineapple, not nearly half as good!
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4 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Jan. 11, 2012
Really, REALLY....REALLY GOOD!
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1 user found this review helpful

Smoked Salmon Mousse

Reviewed: Feb. 12, 2014
Oh my gosh, this stuff is delicious! I've made it several times, but this last time we made it with some salmon that my boyfriend made and it was pure heaven. He brined it for 12 hours, dried it for 5 and then smoked it for 8... the quality of salmon used is super important. Oh, do use FRESH dill (and plenty of it)-it makes a huge difference! I like a bit more lemon juice in mine too. I could eat it every day. It is so impressive and incredibly simple.
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6 users found this review helpful

Strawberries with Balsamic Vinegar

Reviewed: Jan. 22, 2012
Oh so sophistcated. and oh so healthy. Wonderful blend of flavors, complex, yet meld together perfectly. You can easily use splenda in this recipe to knock down the calories even more (use half as much as you would sugar). What a treat for those foodies watcing what they eat!!!!!
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7 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Oct. 11, 2014
Best peanut butter frosting I've tried so far. I love that it's not too sweet. Thanks!
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Almond Cream-Puff Ring

Reviewed: Feb. 19, 2012
For now I am only rating the filling. I make as stated, but with only 1/2 tsp almond extract. I have used this many times to make the filling for a boston cream pie. It is sturdy enough to hold up to the extra cake layer, but still so soft and creamy. I can put the entire batch between two THIN layers of yellow cake, making it the creamiest boston cream pie I have ever tasted. I then top with a chocolate glaze. It is always a hit and gobbled up super fast.
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4 users found this review helpful

Cranberry Sauce Muffins

Reviewed: Mar. 12, 2015
These were surprisingly good. Nice flavor, rose very well, had a delicious crispy top with a moist interior. Loved the spices. I used whole milk, as I always do in baking to ensure a moist product with a full flavor. I had considered adding some sort of topping to these, but I loved the thin crispy layer that developed and am glad I didn't add anything to this great recipe. I got 14 perfect sized muffins from this recipe instead of eighteen. Thanks!
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Feb. 22, 2012
This is amazing! We made it for fat tuesday. Put in a three pound bag of crawfish (before shelling). I would definately make this one again. Thank you. UPDATE: I have made this using pre-shelled crawfish and for some reason the taste suffered a lot, so I will go on shelling them from now on. I also read that to have about a pound of meat, it might be necessary to buy up to 5 pounds in the shell.
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5 users found this review helpful

Cayenne Pretzels

Reviewed: Mar. 5, 2012
These are good. Very addictive. I had two different bags of mini pretzels in my cabinet that I wanted to use up. One were the regular pretzel shape and the other were waffle shaped. The waffle shaped ones held the flavors much better. I used half butter and half oil and threw in some Frank's Hot Sauce because we really like heat:) I baked at 250 for 15 minutes. Thank you!
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Gazpacho

Reviewed: Aug. 20, 2012
My boyfriend made this for me. It was delicious. He added a bit more garlic and tarragon and let it sit for a few days which definately added a lot to the flavor. It was very flavorful and extremely filling, perfect if you want to watch calories. So fresh and healthy too.
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1 user found this review helpful

Sour Cream Blueberry Muffins

Reviewed: Aug. 11, 2014
These are delicious and simple! Easy to wake up in the morning and throw together in just a few minutes and have warm muffins within a half hour. I also cut this recipe in half often for just 6 muffins, so there are not many leftovers because these are just too easy to do right when you want one.
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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

Clark's Quiche

Reviewed: Jan. 11, 2012
One of the BEST recipes on this site. Everyone is shocked by how good this is. My family and friends especially love this when I add goat cheese crumbles instead of the montery jack. I mean....THAT is cooking for in your face flavor. Not timid at all. I sometimes add a 4.3 oz pkg. of Hormel picnic (real) bacon bits instead of cooking the bacon. It's an easy shortcut. I've made this for company who THOUGHT they didn't like quiche and totally changed their minds:) My boyfriend gave some to his father...who said he would just have a little taste...and he ended up eating a huge piece!
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Too Much Chocolate Cake

Reviewed: Jan. 25, 2012
What more can I say? This is perfection. Added some espresso powder (sooooo goooood for adding depth to the chocolate....even if you don't like coffee). Topped with satiny chocolate glaze, sometimes I make the glaze with peanut butter chips, or a mixture of peanut butter and chocolate chips.
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3 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Feb. 19, 2012
Love these. Made them for my friends kids and they were a hit (fighting over the last one). I doubled the cheese and added garlic and chopped green onions to the dough, used buttermilk instead of water, and added extra garlic salt to the butter mixture. Thanks!
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Grilled Marinated Shrimp

Reviewed: Mar. 7, 2012
These were very good. I marinated them and my BF grilled them. They were delicious.
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 3, 2012
REALLY LOVE this soup! It truly is delicious. I like to add garlic to the roux. This is an excellent recipe that can be altered to your own taste in so many ways. That's part of what makes this such a great recipe, although it is very good as written. I never had a problem with this being thin. I just cook the roux and the combined soup long enough to thicken. Thank you for a perfect winter comfort soup!
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Scotcharoos

Reviewed: Mar. 9, 2012
Great! I grew up on these. Today they are one of my childrens favorites. Everyone seems to love these. They have so much flavor (not just plain sugary sweet) compared to the regular rice cereal treats.
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4 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

World's Best Lasagna

Reviewed: Feb. 28, 2011
John, you are now my idol. Amazing. I make the sauce in the morning and put the ingredients together, then let sit in fridge for the rest of the day while I complete other recipes and cleaning for a dinner party. Remove it from the fridge an hour before cooking, then cook as directed. Do not leave out the fennel seed! It is soooo important to the flavor. I actually add even more to mine (crushed) along with some extra garlic. I also use no boil noodles (and less of them)....much easier, and keeps the lasagne from being watery.
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