Crystal S Recipe Reviews (Pg. 1) - Allrecipes.com (13124128)

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Crystal S

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Insalata Tricolore

Reviewed: Jun. 1, 2015
Very nice salad served as a starter on a hot summer's day. I used a tomato straight from the garden that was so flavorful and juicy it tasted like a little bit of summer sunshine. Using the avocado was a nice alternative and a welcome change to a traditional Caprese salad. The only difference is I used a balsamic vinegar that I had reduced down to a syrup consistency. Very nice change of pace devilsdancefloor. Thank you for the submission.
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Fruity Fun Skewers

Reviewed: Jun. 1, 2015
Such a simple idea for such a marvelous presentation. We serve these on the boat with friends, sunny afternoon's poolside and as appetizers for barbeques. They are wonderful easy finger foods that are a cool and refreshing treat, especially on a hot day. HELPFUL HINT: If your fruit hasn't reached it's full potential try serving these with Carla's fruit dip from AR; 1 container frozen whipped topping such as cool whip, 1 jar marshmallow creme, 8 ounces cream cheese, and a 1/2 teaspoon of vanilla. It helps to overcome the tartness on fruit that hasn't quite peaked yet. Thanks Anaj930 for the sweet treat! 1 (3 ounce) package cream cheese
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Pork Chops Italiano

Reviewed: May 31, 2015
Very good, easy to make and presents nicely. I did use bone in chops so they didn't dry out and added red wine in place of the water for a tad more flavor. Wine for the sauce and wine for the cook. Doesn't get much better than that! Served over polenta and with a simple side salad. Thank you lutzflcat for the recipe. Will go into my favorites file!
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2 users found this review helpful

Early Morning Oven Roasted New Potatoes

Reviewed: May 31, 2015
Very oily was my first reaction when making these. Don't get me wrong, I love butter, but this was just too much and did nothing to complement the dish. I will try, try again using less butter. Thank you for the recipe djfoodie.
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2 users found this review helpful

Stir Fried Snow Peas and Mushrooms

Reviewed: May 30, 2015
Solid side dish recipe with sugar or snap peas working equally well. Flavor changers for those that like to mix it up: Try oyster sauce vs teriyaki from time to time. Same dish with an altogether different taste. Served with Steamed Fish with Ginger also from AR. Nice dinner for those watching weight. Thank you Bdeger for the recipe.
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3 users found this review helpful

Steamed Fish with Ginger

Reviewed: May 30, 2015
As one who is very familiar with Chinese cooking, this is excellent and definitely 5 star worthy. Sea bass, Halibut, Cod or any type of white fish 1" thick minimally will work well with this recipe. How to determine if your fish is cooked: Use a fork to poke the flesh of the fish to see if it separates easily. It should be white and not translucent. When finished place the plate in the kitchen sink. (Why? Because when you pour hot oil over the fish, it will splatter all over). As an alternative for steaming, put fish on a plate on top of 2 green whole green onions. This will prop the fish up so air flows beneath it, put plastic wrap over the fish and then into the microwave oven. Microwave on high for about 5-6 minutes; check for doneness as noted above. Try serving with Stir Fried Snow Peas and Mushrooms from AR for a great low calorie, low carb dinner. Family loves this one!
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4 users found this review helpful

Buttery Cooked Carrots

Reviewed: May 28, 2015
These were very good, but no need to leave the water in as it just makes the sauce runny! Quick way to caramelize the carrots is to broil them in the oven on the middle rack for 5 minutes or so after completing the steps above. Always wonderful! Thank you for the sweet treat Beckie!
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4 users found this review helpful

Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: May 28, 2015
Interesting mix of ingredients which is what led me to try it, but I felt this recipe was nothing exceptional and surprisingly rather bland.... The only thing that saved it was my go to recipe for a meatloaf glaze: 3 tablespoons ketchup, 1.5 tablespoons honey and 1/2 teaspoon Worcestershire. Thank you Stephanie for the submission.
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4 users found this review helpful

Juicy Grilled Corn On The Cob

Reviewed: May 27, 2015
We live in the salad bowl of CA, so our corn is always naturally sweet, sometimes overly so depending on the region you buy it from. I soaked it for 4 hours and this recipe didn't enhance or detract from the corn I was grilling... Thank you for the submission Holly. Always fun to experiment!
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4 users found this review helpful

Chef John's Chicken Teriyaki

Reviewed: May 25, 2015
I missed the garlic in this recipe and had to add it after tasting the marinade. Much better. As I didn't want to heat up the house. (90 degrees here today), I elected to barbeque them. No leftovers which is always a sign of a successful recipe. Served with Sesame Udon Noodles and Fried Broccoli both from AR. Thanks Chef John!
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5 users found this review helpful

Sesame Udon Noodles

Reviewed: May 25, 2015
Teriyaki chicken was on the dinner menu and was looking for a starch to replace the rice I had planned on serving. Happened upon this recipe and thought I'd give it a whirl... WOW, am so glad I did. HELPFUL HINT: As with any recipe that calls for dressing, always add to taste. This recipe definitely falls under this rule otherwise the noodles will be too oily as others have noted in their reviews. Overall 5 star. Thank you bajathecat for the submission!
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5 users found this review helpful

Byrdhouse Marinated Tomatoes and Mushrooms

Reviewed: May 23, 2015
We've had glorious weather lately and I wanted an easy dinner to serve the family on the patio. This fit the bill for a side dish using our first batch of cherry tomatoes. Wonderful, easy to prepare, and a perfect complement to the Grilled Sirloin Steak with Garlic Butter also from AR. Served over romaine leaves to add a bit of greens to the dinner and Texas toast. Easy, peasy! Thank you Sunnybird!
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6 users found this review helpful

Sirloin Steak with Garlic Butter

Reviewed: May 23, 2015
As a carnivore AND garlic loving family, this recipe was OH MY GOODNESS good! HELPFUL HINT: I sautéed the garlic for a few minutes before adding the butter. This helps to dispel the garlic's raw bitterness. Absolutely superb. Family gave thumbs up to add to the favorites file. Thank you Solana for the recipe!
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7 users found this review helpful

Peach Bellini

Reviewed: May 18, 2015
A Bellini cocktail is a mixture of Italian Prosecco sparkling wine and peach purée or nectar and this recipe definitely hits the mark. Perfect for brunch, summer picnic, or an afternoon on the water. Thank you Sanzoe for a classic recipe!
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6 users found this review helpful

Alla Checca

Reviewed: May 15, 2015
Classic example of simple, fresh, unassuming ingredients when brought together make the very best of meals. Sometimes simple is best after all. Thank you Star Pooley.
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8 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: May 15, 2015
Have had to recently increase my omega 3's in my diet and though I'd try this recipe. As I am more of a texture girl, I loved the soft, moistness of the fish combined with the crunch of the topping. Mixed my bread crumbs into the melted butter and then added it to the fish for a more even distribution. Served with Company Couscous also from AR. Very nice dinner indeed! Thank you ChristyJ.
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9 users found this review helpful

Company Couscous

Reviewed: May 15, 2015
Such an easy recipe and so versatile with the addition of whatever veggie happens to be lingering in your crisper drawer begging to be used. I did replace the water with chicken broth as I do in most recipes for more flavor. Gave an extra "turn" of balsamic vinegar when adding my splash and grated fresh parmesan over the top as soon as I removed in from the oven. Delicious as an accompanying side dish! Thank you NTREMPE for the submission.
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9 users found this review helpful

Broiled Scallops

Reviewed: May 15, 2015
“Dry packed” or "day boat" vs “wet” scallops really allow this recipe to shine. Managed to get my hands on the dry packed and so looked forward to trying this recipe. The seasonings were light enough they didn't overpower the delicate flavor of the seafood and allowed the natural sweetness of the scallop to come through. For those of you who might not know: Wet scallops (usually found in the grocery store) are commonly treated with Phosphates which is a preservative. When scallops are soaked in phosphates, they absorb water making them weigh more and thereby costing you more. The absorbed water evaporates during cooking and shrinks your scallops leaving them smaller, dry, and causes their normally sweet flavor to all but disappear plus the added water does not let scallops brown properly. It is easy to discern treated scallops as they will appear snow-white in color. Dry scallops are wild and natural. They are not treated with any chemicals and are harvested directly from the ocean, shucked on deck, and frozen on the boat to capture their quality. Dry scallops caramelize naturally during cooking to a golden brown color and generally have a natural vanilla color. Served with a simple saffron-scented risotto studded with peas for a 5 star meal.
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10 users found this review helpful

The Arnold Palmer

Reviewed: May 11, 2015
Summer staple in our home. Love the mixture, plus you can add a shot of vodka to liven it up if you are in a merry mood!
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12 users found this review helpful

Strawberry Bellini

Reviewed: May 10, 2015
Very tasty, but as another reviewer noted, the Bellini was quite thick. My suggestion would be to add more champagne (never a bad thing) to balance the fruit. Thank you Helen for a nice twist from a true Bellini.
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14 users found this review helpful

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