CHRISCAT Recipe Reviews (Pg. 1) - Allrecipes.com (1241011)

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S.O.P.P.

Reviewed: May 28, 2003
I have made a similar recipe like this for years, but instead of smoked sausage, you MUST try this with Italian sausage (hot or mild). I start this off by heating a little olive oil in a skillet and start cooking my potatoes. After the potatoes have a good start, I add the hot sausage, cut into cubes as well and cook that. This gives the potatoes a WONDERFUL flavor. I then add sliced red and green peppers and sliced onions. I put a lid on it and let it cook so that the potatoes get soft. YUMMY! This is great on a buffet for a party. I haven't made this for a while, but writing this review has made me hungry for it, and now I know what tomorrow's dinner will be!
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233 users found this review helpful

Won Ton Wrapper Appetizers

Reviewed: Jul. 15, 2004
This is an elegant, easy appetizer. Some tips: DEFINITELY cook and crumble the sausage first. If you do that, you won't have to worry about making sure the sausage is cooked properly without burning the wontons. Also, leave out the olives and ranch dressing and add finely diced red pepper AND onion. I think the ranch dressing doesn't fit this recipe. You could also use an Italian 6-Blend cheese in place of the other cheeses. With all these changes, they will taste like mini sausage sandwiches, which everyone loves. Thanks!
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215 users found this review helpful

Zucchini Bars

Reviewed: Aug. 3, 2007
I have not tried this recipe yet, but I will say that if your bread/bars are not cooking up right, you really HAVE TO squeeze all the liquid out of the shredded zucchini BEFORE you measure it. That is imperative!!! Zucchini is a very watery vegetable and that may be the problem.
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69 users found this review helpful

Blueberry Coffee Cake I

Reviewed: Sep. 21, 2002
I read all the wonderful reviews about this recipe and tried it this morning to take to my son's little league game to share with the moms. OH MY GOSH! WONDERFUL! I used canola oil in place of the butter in the recipe batter and it turned out wonderful and moist! I also used 3/4 cup of milk like others had said, and put some streusel in the middle with the berries too. My friends devoured it! Thanks so much!
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49 users found this review helpful

Banana Crunch Cake

Reviewed: Jul. 18, 2003
YUM, YUM, YUM! This recipe couldn't have come at a better time--my bananas were BEGGING me to use them for something. I have tried some of the other popular banana bread recipes on this site, but always went back to my wonderful old standby. I decided to give this one a try, and I am SO GLAD I did! It came out of the oven smelling heavenly, and I cut a slice right away (burned my mouth eating it too!). THIS IS EXCELLENT! I did make a couple of changes--I used 1/3 cup canola oil for the shortening (healthier), and I used all brown sugar, because I like when the cake looks darker. Those changes worked out just fine! I think the oat flour adds an interesting flavor. Thanks sooooo much, Verona!
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28 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Jan. 31, 2011
REALLY EXCELLENT SALAD!!!!! The dressing is to die for! I didn't toss it all together...i just served it on the side---a permanent addition to my recipe file!
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9 users found this review helpful

Unbelievable Chicken

Reviewed: Jun. 20, 2003
My family eats so much chicken that my husband says that we are going to start "clucking". Along comes this recipe, and in a constant quest to find news ideas to cook chicken, I tried it. WOW! I didn't make much because they are always saying they are so sick of chicken, but with this, they wanted to know why I didn't make more! It was truly fantastic! I even used regular yellow mustard because I didn't have the grainy kind, and it was still great. It probably would have a great kick if you used Dijon mustard, too! I will have to try that the next time. Thanks, Ruthie!
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7 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 7, 2010
so...i asked my butcher if i could use a pork tenderloin to make this because i hate fatty meat. she said "absolutely not, it would be rubbery". so, i decided that i would try it anyway. i did not really follow this recipe because i think that just beef broth was not enough flavoring. i put the pork tenderloins in my crockpot (about 2.5 pounds), added 3 T. liquid smoke, 1/4 cup brown sugar, 1 tsp. salt, 1/2 tsp. black pepper, 3 large cloves garlic, minced, and 1 onion, finely chopped. I poured that all over the pork, then i added just enough beef broth to cover the bottom. i cooked it on high for 4 1/2 hours. IT WAS WONDERFUL! Tender, moist, shredded right apart with two forks, not rubbery at all, and HEALTHIER! I made my own BBQ sauce and added it to the mixture. DELISH!!!!
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5 users found this review helpful

Tuscan Soup

Reviewed: Apr. 19, 2009
This is the second time I have made this soup--it is scrumptious! I used Honeysuckle Sweet Italian Sausage, added a pinch of red pepper flakes for some spice/heat, and I used Evaporated skim milk to reduce the fat. A wonderful, fulfilling soup that goes together SO QUICKLY!
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4 users found this review helpful

Blueberry Breakfast Sauce

Reviewed: Mar. 26, 2008
I made this on Easter Sunday to go atop my cheesecake. It was wonderful! I used my frozen blueberries, and I will NEVER buy a can of blueberry pie filling again! THIS WAS SIMPLE!!! Thanks!
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4 users found this review helpful

Strawberry Romaine Salad I

Reviewed: Apr. 3, 2007
A wonderful, beautiful salad! I did add gorgonzola cheese, chopped walnuts, red onion instead of bermuda (because that is what I had), and sliced fresh mushrooms to this salad. I also think that sliced hard boiled egg would be good too! For the dressing, I used light mayo, skim milk and splenda. WOW! What a wonderful dressing! This is a new favorite. Thanks!
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4 users found this review helpful

Feta Cheese and Bacon Stuffed Breasts

Reviewed: Feb. 14, 2007
I stuck with the basics of this recipe, but made a few changes and turned this into a super simple dish that we just inhaled and loved! Here's what I did: I BUTTERFLIED EACH CHICKEN BREAST (I USED 5 OF THEM) AND THEN LIGHTLY SEASONED THEM WITH A SEA SALT/ROASTED GARLIC BLEND AND FRESHLY GROUND PEPPER. I GOT MY PAMPERED CHEF GRILL PAN, LIGHTLY DRIZZLED EXTRA VIRGIN OLIVE OIL ON IT AND GOT IT SCREAMING HOT. I GRILLED THE CHICKEN BREASTS ON BOTH SIDES AND THEN I ADDED 1 T. REAL BACON PIECES, SOME DICED ROASTED RED PEPPERS AND SOME TOMATO/BASIL FETA CHEESE ON TOP AND LET THAT GET MELTED AND HEATED ON THE CHICKEN. IT WAS INCREDIBLY DELICIOUS AND SO MUCH EASIER! GRILLING THE CHICKEN GIVES IT A GREAT FLAVOR WITHOUT DRYING IT OUT! EVERY KITCHEN SHOULD HAVE A GRILL PAN!
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 4, 2012
what can i say about this recipe that has not already been said? it is AWESOME!!!! so easy and wonderful! the only changes that i made was the addition of some diced carrots to the soup, and instead of bouillon and water, i used 4 cups of low sodium chicken broth because that is what i had. i even used skim milk when making my white sauce, and it was STILL so rich and creamy! perfect on a cold january day in the north! THANKS!!!!
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2 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Sep. 25, 2007
This is THE BEST, BEST pizza crust I have EVER made!!! The name says it all--it is quick, it is easy and it surely is delicious!!! I have been trying for YEARS to find the right pizza crust, and this is finally it!!!! But even better than that is how I used the crust tonite--I made a grilled pizza on my grill pan and it was TO DIE FOR!!!! Here's what I did--I oiled my grill pan w/olive oil and got it screaming HOT. After it got nice and golden brown on the one side, I flipped it over, added a thin layer of sauce, crumbled FRESH mozzarella, thin ribbons of FRESH basil, coarsely ground salt & pepper. I lowered the heat on the grill pan and let the bottom get a little brown and a little charred while the cheese melted. It tasted like a woodfired pizza--WONDERFUL!!! You got to try it!!! I also used 1 cup of whole wheat flour and 1 1/2 cups bread flour in the recipe instead of all bread flour. I am sorry this is so long but I am ECSTATIC right now! Thanks!!!!!
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2 users found this review helpful

Sarah's Applesauce

Reviewed: Nov. 11, 2004
My question is this--why do people bother buying jarred applesauce when you can make this easy and delicious recipe! YUMMY! We pour it warm over ice cream! This is easy and excellent--my 11 year old son makes this for us all the time! How about that?
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2 users found this review helpful

Italian Pinwheel Rolls

Reviewed: Jan. 12, 2012
i just found this recipe tonite and i am going to print this out and make them, but after reading some of the reviews, i am thinking that i am going to use the QUICK AND EASY PIZZA CRUST dough recipe from this website, since the ingredient list for the dough part is so similar. i will report back once i do that.
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1 user found this review helpful

World's Best Lasagna

Reviewed: Oct. 7, 2010
i have always made a great lasagna, but i was intrigued by this recipe so i decided to try it. THE SAUCE IS AMAZING! I really think that it is the fennel that really makes the sauce. I did use a 24 oz. container of ricotta, and i shredded my mozzarella instead of slicing it. THIS IS A WORLD CLASS LASAGNA, MAKE NO MISTAKE ABOUT IT! I made it for our pastor and his guests, and I think I just punched my ticket to heaven! LOL So glad I tried it! Oh, one more thing--i added 2 cups of water instead of just 1/2 cup. It really needed that with all that tomato paste. It was just too thick without it, and it was plenty thick with the 2 cups i added.
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1 user found this review helpful

Heavenly Angel Food Cake

Reviewed: Jul. 5, 2009
My friends and I are on a kick to really try and make things from scratch because of all the preservatives and unnatural ingredients that are in everyday packaged foods. Have you ever seen the ingredient list on an angel food cake? What is all of that stuff? I wanted something light and simple for the 4th, so I decided to try this cake. PERFECT! I will never buy an angel food cake ever again! I will say that owning a Kitchen Aid mixer really helps whip those egg whites until they are stiff. This cake was easy, delicious, sticky and moist, just like angel food cake is supposed to be. I cubed the pieces, and made a "buffet"--cubed pieces in one bowl, a pineapple-Cool Whip-vanilla pudding mixture in another bowl, and fresh blueberries/strawberries in another bowl. Everyone assembled their own and loved it! The only trouble I had involved the pan. I don't have a tube pan, so I used my bundt pan, but because the recipe says not to grease the pan (I am not sure why), my cake was sticking and a tiny section stuck in the pan. Any suggestions on that? GREAT CAKE!!!
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1 user found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Feb. 24, 2009
WOW! This was tasty! We had friends over for dinner over the weekend, and we bought two bags of frozen uncooked shrimp. We ended up using 1 1/2 bags, and I had that other 1/2 left, so I decided to use this recipe. I added diced up roasted red peppers to this, because I thought it needed more color, and it made it taste wonderful too! I think chopped artichoke hearts would be a nice addition as well. Instead of linguini, I used the Dreamfields low-carb penne pasta that I had on hand--PERFECT! I think I put either a little too much zest or lemon juice in this time--the next time I will tone that down a bit, but I just loved it anyway! Thanks!
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1 user found this review helpful

Baked Pineapple

Reviewed: Mar. 26, 2008
I just made this on Easter Sunday--DELISH!! I did only add 1/2 cup of sugar, but I used Splenda instead. It was sweet enough and wonderful! I doubled the recipe too, and that was a good thing! It warmed up well! A keeper!
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1 user found this review helpful

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