CHRISTYJ Recipe Reviews (Pg. 1) - Allrecipes.com (123933)

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CHRISTYJ

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Beau Monde Dip

Reviewed: Jan. 3, 2014
My mom began making this in the 1960's and because I loved it, I got her recipe and have made it on occasion. We all like it very much. Don't change a thing!
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Roasted Tomatoes with Garlic

Reviewed: Oct. 3, 2013
I thought I had "invented" this one!lol My back was to the wall one time and in my desperation, I fixed my over-abundance of grape tomatoes exactly this way. My husband and I were delighted with the result and I felt so virtuous to have created such a healthy option for a pasta sauce. Thank you for putting this one out there for all to enjoy!
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Reuben Casserole

Reviewed: Mar. 29, 2013
We liked this a lot and it used up the remainder of my corned beef from St. Patrick's Day (I always cook a round instead of brisket so it's a LOT leaner). I didn't change a thing. My grocery store offered dark rye, light rye, Jewish rye and Russian rye so I opted for the Russian rye because of the Russian salad dressing--ha! I will make this again. Thanks for sharing.
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Ashley's African Peanut Soup

Reviewed: Jan. 28, 2013
Yummy! Other than using chicken thighs rather than breasts and using only 2 cups of sliced carrots and slightly less than 4 cups of broth (slow cooker wouldn't hold more), I followed this one to the letter. A funny thing about it is that both my husband and I could swear there was an addition of coconut milk, but I had not added that at all. Weird! I served over brown rice. This makes an enormous amount so I hope it freezes well. LOVE it!
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'Chinese Buffet' Green Beans

Reviewed: Jan. 28, 2013
This one is the real deal, folks! The only things I did differently is used chopped garlic rather than slices. I added the chopped garlic midway into the cooking time so it wouldn't brown too much. Because I didn't have oyster sauce, I used fish sauce and it works just as well. This is wonderful and I fully intend to continue making these beans. Thanks for sharing!
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Rump Roast Au Jus

Reviewed: Dec. 27, 2012
I followed this to the letter and we enjoyed it very much. The only reason I didn't give it 5 stars is because for some reason, I really didn't have enough au jus to pour over anything but the roast itself. I had hoped to have some for the tiny boiled potatoes I served alongside. That's probably my own mistake because I thought I had read a review that said it made enough to pour over potatoes. I will try this one again and will increase the ingredients for the au jus/gravy.
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2 users found this review helpful

Moist Turkey Burgers

Reviewed: Jul. 29, 2012
I doubled this recipe and did not serve on buns--just served as patties. I followed the recipe exactly except that I used whole wheat dried bread crumbs, chilled the patties for a couple hours and covered the skillet the last 5 minutes or so. These are delicious and I will make them again.
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4 users found this review helpful

Pretty Chicken Marinade

Reviewed: May 24, 2012
Wonderful flavor! I followed this recipe as written EXCEPT for 2 things: I was low on lemon juice and added perhaps 2 tsp. lime juice to the lemon juice. And my soy sauce is not low sodium. Yes, next time I will make a point to use low sodium soy sauce as our chicken was a bit on the salty side. Love this one!
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Turkey and Quinoa Meatloaf

Reviewed: Oct. 14, 2011
LOVE this one! I made it exactly as written as I usually try to do the first time I try something--this one hits the mark. Note: Always rinse quinoa before using to eliminate the bitter taste. I used Frank's Red Hot Sauce for the hot sauce ingredient. Because of the 2 Tbs. used, we found this to have a bit of a kick so keep that in mind if you make this. The topping was quite liquid so I found it impossible to "paste" the top of the loaf--more like pouring it over slowly to ensure that it absorbs a bit before baking. My loaf was a bit salty so I will cut back on salt. Each hot sauce probably has a different amount of salt so other cooks may not have this problem. This one is going into "the rotation" for sure! Thanks, Drew!
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Caron's Kickin' Quinoa Salad

Reviewed: Aug. 15, 2011
REALLY liked this! That said, here's what I did: First and foremost, RINSE the quinoa so it isn't bitter. Second, please DO add some ginger to taste, as some reviewers said--it makes this even more fantastic. I used about 1 tsp. of ready-made wasabi paste from a tube. The photo here shows this salad in a tomato shell, but I didn't want to do that so I diced nice vine-ripened tomatoes for a base that I spooned this salad over. I used a small jar of my mom's home-canned albacore which had more than enough salt in it so if you do use that sort of thing, watch the added salt. Hubby and I both thought it was a little dry so next time, I'll add just a touch more mayo (not low-fat--ick) to it. Thanks, Caron--this rocks!
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Chicken Kabobs Mexicana

Reviewed: Aug. 11, 2011
For us, there was nothing Mexican about this dish unless you count the cilantro so I don't know why it's so-named. Cilantro is just as popular in Thai cuisine, but oh well. I made this as written, but followed others' suggestion and marinated the chicken chunks for 24 hours. We liked the flavors, but again, this IS NOT Mexican so if that's what you're looking for, keep looking. I'll probably make this again, but then again, maybe not. Thanks for the submission anyway!
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Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Jun. 23, 2011
I'm rating this 4 stars even though mine was not. I did something I hardly ever do: I didn't follow it to the letter the first time I made it. Instead of using vegetable oil, I thought olive oil would be better. NOPE! My oil is highly-flavored and it overcame the taste of the tomatoes. I WILL make this again and I won't change a thing!
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5 users found this review helpful

Italian Chicken and Chickpeas

Reviewed: Mar. 14, 2011
This was an odd one for 3 reasons: First, the addition of chickpeas seemed "off" to me, but was actually delightful. Second, there is no salt added at all and it is not missed. Third, using both cayenne pepper and red pepper flakes seemed excessive, but then again, that turned out ok as well. Be aware, however, that this one packs some heat! I used boneless, skinless chicken thighs which we prefer. Also, this dish cries out for some plain pasta or rice on the side to soak up all of that rich, spicy sauce. I will make this again. Thanks for sharing!
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4 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Mar. 3, 2011
We liked this. Other than layering the ingredients and using milk rather than water as other reviews say, I followed the recipe exactly as written. I would have rated it 5 stars but for the fact that mine ended up having too much liquid. I cooked it longer in an attempt to dry it out a bit. I will be re-heating it for dinner tonight and maybe it will be more solid now. I will make this again. Thanks for sharing.
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9 users found this review helpful

Sweet and Sour Beans

Reviewed: Feb. 5, 2011
I've made a nearly-identical version of this since the 70's and I love it! Everyone seems to. My version doesn't have kidney beans and only calls for 10 slices of bacon. It's still the same...thanks for reminding me of this favorite!
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4 users found this review helpful

Garlic Carrots

Reviewed: Jan. 20, 2011
I made these as written because, otherwise, what's the point in rating, right? Anyway, we like these a lot. I'm thinking they would be a great side dish for a Springtime meal like Easter, or a Fall/Winter meal like Thanksgiving or Christmas. They just fit right in. I'll make this again.
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28 users found this review helpful

Cranberry Sauce with Apricots, Raisins, and Orange

Reviewed: Jan. 20, 2011
Loved this! I'm always looking for something a bit different when it comes to "cranberry sauce" and this one filled the bill. It made enough that I was able to make a "cranberry chicken" dish with it as well. Use your imagination or maybe I'll submit it here!!
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21 users found this review helpful

To Die For Garlic Feta Pate

Reviewed: Dec. 7, 2010
This didn't go over as well as I'd hoped and it was my fault. I KNOW better than to use fresh garlic in an uncooked dish, but I did it anyway in this one. Fresh garlic should be used in dishes that will be cooked. Fresh garlic varies so much; you never know if it will be too sharp or spicy or even "old" tasting. The only way to ensure a nice garlic taste without fail in an uncooked dish is to use garlic paste which I will do the next time I make this. Everyone who ate this complained of the strong garlic-ness and I agree. The cloves I used were STRONG. Also, I used anchovy paste as suggested by others and that worked out very well. I will make this again, but I definitely will use garlic paste in the next batch.
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Aush (Afghani Chili)

Reviewed: Nov. 9, 2010
We really liked this very different dish. I followed the recipe except I used ground turkey, added salt and served it over basmati rice. Interestingly, I "Googled" Aush and learned that this is pretty close to the real deal. All recipes called for pasta rather than rice, but since we prefer rice with this flavor combination, that's what I used. Maybe next time I will go with pasta.
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14 users found this review helpful

Seasoned Turkey Burgers

Reviewed: Jul. 29, 2010
This couldn't be easier and the burgers were quite tasty. I made no substitutions. We'll have these again soon.
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4 users found this review helpful

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