Christina Rust Recipe Reviews (Pg. 4) - Allrecipes.com (13052939)

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Christina Rust

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Banana Crumb Muffins

Reviewed: Feb. 9, 2009
The only additions I had for this muffin was to add the nutmeg, cinn and vanilla to the batter. Everything else I left the same. They are so yummy! I put the crumble topping on after they had been in the over for about 10 minutes and it worked out nicely. I did have to cook them a little longer then the recommended time. But it was worth the extra five minutes. Thanks for such a fabulous recipe!
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Photo by Christina Rust

Country-Style Grilled Ribs

Reviewed: Feb. 9, 2009
I added the garlic to the outside of the ribs and put a 1/2 cup of water in the pan before cooking as well. The garlic was a nice addition, the water didn't have to be added though. I did the sauce as called for in the recipe and did not like the flavor, it was to much like a spicy ketchup. I added about 3/4 cup extra brown sugar which helped, but didn't totally make it to my taste. However the sauce I basted on the ribs and grilled turned into a great flavor on the meat after grilling. I couldn't eat the excess sauce though because it still had an odd taste to me. All in all a good meal. I will be using the technique again, however will use a different sauce next time.
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Photo by Christina Rust

Snow Pea Medley

Reviewed: Feb. 9, 2009
I used regular frozen peas, because it was what I had. I omitted the water chestnuts because they wouldn't have been eaten anyways. I also added a little extra soy sauce for more flavor. But all in all the recipe was pretty good. I love snow peas so next time I do this I will definately do it with them instead.
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BBQ Chicken Calzones

Reviewed: Feb. 6, 2009
This was really really tasty. My boyfriend likes spicy so for his I used Dave's Devil Spit sauce and subbed jalepinos for the onions. He loved it! I used Sweet Baby Rays Honey BBQ for mine, it's my favorite BBQ sauce! They were quick to make too so their perfect for a weeknight meal.
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Ginger Beef Stir-Fry

Reviewed: Feb. 3, 2009
It was good. But not fantastic. I really anticipated on the sauce being way tastier. It had nice flavor but it was pretty mellow. I did it just like the recipe called for...next time I may marinate the meat to help absorb the flavor more. I work in a asian restaurant and our ginger beef reciepe is awesome...I think most of my disappointment came from expecting something that was similar. It was still good, and I'll try it again, with some tweaks.
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Photo by Christina Rust

Fettucine Carbonara

Reviewed: Jan. 27, 2009
Fabulous! The sauce turned out beautifully creamy. I did add some garlic and extra parmeson (I LOVE CHEESE), and a little garlic salt at the end. The flavor was great, the texture was great. I made it as an entree, so I added a chix breast w/ lemon pepper for a complete meal.
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Slow Cooker Creamy Potato Soup

Reviewed: Jan. 16, 2009
I tried to stay fairly true to the recipe for rating reasons. I did add carrots and celery when the potatoes are added, but otherwise everything stayed the same. The result lacked the flavor I desired. Easy enough to fix, I added some more dill and some garlic salt to the soup and gave it the extra taste I wanted. I added the bacon in the beggining as advised, but I also cooked up extra bacon to crumble over the top. It didn't turn out super creamy, but it still tasted good. For leftovers I grated some chedder over the top, this helped give it the perfect thickness. Overall a good recipe, I'll definately use it again, with some minor tweaks.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Jan. 11, 2009
The flavor was really good, but it had a weird texture. The butter seperated from the cream which curdled slightly. So instead of a creamy cheesy sauce it was kind of a greasy chunky sauce. I followed the recipe as originally submitted and will keep a hold of it but follow some of the other reviewers suggestions next time.
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Garlic Broccoli

Reviewed: Dec. 28, 2008
I was a little wary about this recipe however it turned out great. I steamed the broccoli and then shocked it in ice water to bring out the pretty green color. I also used honey dijon mustard, and it gave the broccoli a nice sweet hint. It really was fabulous and so easy. I will definately use it again.
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Photo by Christina Rust

Pineapple Upside-Down Cake VII

Reviewed: Dec. 28, 2008
I used other reviewer recommendations and subbed all the pineapple for water. I used a butter cake mix, it tasted great. It had almost to much moisture though from the butter and fruit. Next time the only change I think I'll make is use a cake mix that doesn't require quite so much liquid as the fruit and brown sugar add more then enough.
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Photo by Christina Rust

Gingerbread Boys

Reviewed: Dec. 16, 2008
I made these per special request from my boyfriend. I've never done gingerbread cookies before and was a little nervous about it. These are the tweaks that I used...1. I used brown sugar in place of regular. 2. I omitted the orange zest, I wanted the cookies to taste like gingerbread cookies. 3. I used three TBS of molassas instead of the dark corn syrup. 4. I used only 2 cups of flour, that was more of an accident, but they still turned out ok despite that. 5. Instead of ground cloves I used allspice, it's just what I had in my cupboard. 6. I put most of it in the fridge over night before rolling out, I tried the wax paper thing but my dough was too sticky (probably from the missing cup of flour) I used a bunch of flour on the wax paper and while rolling it out and it helped a lot. I had to roll the cookies really thin to keep their shape in the over and decreased the cook time to 7 minutes because they were so thin. They are still more of a crunchy cookie, but taste great still. I'm not much of a gingerbread fan so I melted down white chocolate chips and decorated with that, which makes the taste fantanstic.
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Fruit Dip

Reviewed: Dec. 12, 2008
The recipe as called for was a little disappointing. It tasted too much like cream cheese. I upped the marshmellow creme to 1 cup, the cool whip to 2 1/2 cups and the pineapple juice to 1/2 cup. I chilled it for required hour and it turned out great. It was so very tasty and went over very well with everyone. I paired it with apples, grapes, kiwi and pineapple.My verison I give five stars :). It makes a lot though, so next time I will probably just cut down on the cream cheese. By the way I used the 1/3 less fat cream cheese for a little bit healthier option.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 3, 2008
This was AWESOME! I made it for a Thanksgiving recipe with some of the recommended tweaks. I used preminced garlic to save on time, and it worked great. I used a whole (15 oz) can of roasted garlic alfredo sauce. I also upped the mozz cheese to 2 cups and the parm to 1/2 cup and used the whole 8 oz thing of cream cheese, (1/3 fat). I used a bigger pan (13x9) and blended all the ingredents together with a mixer before placing in the pan. It took closer to 45 minutes to bake at 350. I would up the temp to 375 next time. My own special tweak... I sliced up a loaf of bagguette bread and mixed together margerine spread with about 1 tbs of minced garlic and 1/2 tbs itlian dressing. I spread the butter mix on the bread and topped it with some parmeson, and sprinkled oregano and basil on top. I toasted in the oven til browned and served with the dip.
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Photo by Christina Rust

Cream Cheese Pound Cake III

Reviewed: Nov. 18, 2008
I thought it turned out great. I followed the advice of adding 2 tsp of vanilla, and butter/cream cheese at room temp. It took a little over an hour and a half to cook, and turned out so pretty. The texture is amazing and the taste is wonderful. For a pretty finish I drizzled powdered sugar frosting over the top.
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Boilermaker Tailgate Chili

Reviewed: Nov. 14, 2008
I went with using 2 pieces fresh cooked bacon, crumbled. I also cut the beans in half (I hate beans...but love chili...and my boyfriend loves them both, so it was a compromise.) I also used a jalepino and yellow chili pepper rather then 2 green chili's, only because the store was out of greens. I completely omitted celery. After browning the meat I threw everything into a crockpot stirred and set for 6 hours. It tasted fantastic even better the next day. It seemed a little soupy, mostly because I didn't sub extra meat for the lack of beans...but by cutting the diced tomatos next time or adding more meat I should be good to go. This was the first time I've ever tried making chili, and though the recipe list for this one is endless...I found it worth it.
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