Crystal S Recipe Reviews (Pg. 5) - Allrecipes.com (13124128)

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Crystal S

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Pleasant Pork Chops

Reviewed: Mar. 8, 2012
Preparing for the reveiw, I followed the recipe exactly as written. While this was good, I expected more and the flavor of the paprkia through it off for me. Perhaps more garlic, and less paprika next time I give it a try would enhance this dish. However, this will be a "change of pace" recipe, but not one I will keep in my "go to" list of family favorites.
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80 users found this review helpful

Refried Beans Without the Refry

Reviewed: Mar. 8, 2012
5 star recipe! I've made this a couple of times when I planned on serving tacos or enchiladas. Great time saver using the crock pot and a very simple recipe that yeilds fantastic results. Of course, every cook personalizes a recipe to accomodate their family's taste so here's my changes: add three slices of bacon, upped the cumin to 1 tsp, chicken broth in place of the water, cut the salt and adjusted to taste at the end. In place of the water, I used the broth remaining from parboiling chicken for Chicken Enchiladas I from this site (fabulous recipe BTW) consisting of chicken stock, celery, green ortega chilis, garlic, cumin, chili powder, tomato sauce, black peppercorns, oregano and onions. This gives the beans an absolutely superb flavor! It's wonderful without my stock, but using it gives this recipe an added boost.
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116 users found this review helpful

Apricot Chicken I

Reviewed: Feb. 11, 2012
In an effort to cut some of the sugar and based on another reviewers suggestion, I used fat free Catalina dressing and Smuckers reduced sugar apricot jam and it was still to sweet for my taste. However hubby loved this recipe as it definitely satisfied his sweet tooth. NOTE: This is an excellent crockpot recipe with cook time of approximately 6 hours on low. Serve on a bed of rice, sprinkle with crushed peanuts and it's dinner!
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94 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 12, 2012
This is a great soup. Use Kale in place of the spinach and voila, you have the original recipe! HELPFUL HINTS: To avoid orange soup, rinse your sausage in very HOT water; use 5 potatoes sliced thick and 2 potatoes sliced thin. The variation in the potato size allows the thinly sliced potatoes to cook down and thicken the broth; a mix of hot and mild sausage gives the soup more "zip", and last, use low sodium chicken broth. Serve with hot crusty bread for a great meal.
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222 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 1, 2012
Great recipe for black eyed peas and one of the main reasons I love them is there is NO need to soak them. Gathering the ingredients, I realized I didn't have everything on hand and as I couldn't face going to the grocery store on New Years Eve (what a madhouse) I improvised..... I subbed low sodium chicken broth for the water and bouillon; no jalapeno, so I increased the cayenne to 1 tsp; no onion, so I subbed one packet of Lipton onion soup mixture; and no ham, so I subbed two country pork ribs, along with the bacon. Added an extra clove of garlic, 1 tsp of liquid smoke and increased the cumin to 2 tsps. Shredded the pork into the peas when finished.... Delicious!!! Husband who dislikes black eyed peas had two bowls! I realize I changed the recipe to fit what I had on hand, but I can only imagine the original was excellent as well. Definitely 5 stars!
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102 users found this review helpful

Shredded Brussels Sprouts

Reviewed: Oct. 3, 2011
This recipe is definitely 5 stars! Helpful Hint: Try soaking these lovely little veggies in salt water for an hour or so prior to shredding them. The salt water helps dispel the bitterness! This recipe was so, very, very tasty! Didn't change a thing and the recipe didn't need it. Excellent!!!
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204 users found this review helpful

Caprese on a Stick

Reviewed: Sep. 22, 2011
These are the best for a health conscious appetizer, but to help kick up the flavor, try adding and reducing balsamic vinegar. To reduce your vinegar, pour into a small saucepan; bring to a boil over medium-high heat constantly stirring to prevent scorching the vinegar. Reduce heat to medium-low, and simmer until the vinegar has reduced by half. Set aside, and cool to room temperature. When ready to serve, drizzle over the appetizer. For different variations/flavor try adding garlic, red pepper flakes, etc., while reducing. Note: the vinegar will naturally sweeten as it reduces and will keep for months properly stored.
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283 users found this review helpful

Grilled Chicken Kabobs

Reviewed: Aug. 30, 2011
Very good recipe, but on the oily side. Sliced the chicken into strips and reduced oil to 1/4 cup the 2nd time I made these and it was better ~ more heart healthy without losing flavor. Increased the honey to 1 tbsp for a little more sweet and spicy flavor. Helpful Hint: Using fresh squeezed vs bottled lemon juice really makes this recipe stand out! Whole family enjoyed it.
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116 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Aug. 28, 2011
Added cumin and beef broth based on other reviews, but felt it still lacked "something". Upon taking the first bite all you can taste is "hot" as in spicy with not much complexity in flavors. The flavor never seemed to truly develop which left for a disappointing finish. Based on all the great reviews, I expected more.... It's good, but doesn't knock my socks off.
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138 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Aug. 13, 2011
This would have been just another fish recipe if not for the sauce; serving the two together exceeded any expectations I might have had. The only helpful hint I would even dare to suggest would be to make the sauce the day before to allow the flavors to marry and to serve at room temparture. Outstanding recipe!
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128 users found this review helpful

Onion Rice

Reviewed: Aug. 13, 2011
As I started to make this recipe I realized I didn't have onions on hand. After looking through the cupboard, I narrowed down the choices to an envelope of Liptons dried soup mix and a can of French Onion Soup. FOS won out.... Pureed the onions in the soup and then added chicken broth to make up the difference in liquid. Wonderful with substitutions ~
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135 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Aug. 13, 2011
Good salad but too much oil as written. Decreasiing oil to 1/4 cup still maintains the integrity of the dressing and makes for a healthier salad. Helpful Hints: Grill your corn instead of using frozen, add 1/2 tsp of cumin and please make sure you use FRESH lime juice not the concentrate. Definitely improves the flavor. Salad is best eaten the day it is prepared as the dressing tends to "break down" and lose it's zip over time. Note: Try serving this as a dip with tortilla chips ~ Wonderful!
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158 users found this review helpful

White Peach Sangria

Reviewed: Aug. 12, 2011
Excellent Sangria! Light, refeshing, perfect for summer evenings!!! Added 1/4 cup peach schnapps to the recipe for a more "peachy" taste. Changed the ratio of grapes to 1 cup and added 1/2 cup blueberries for additional color. Leave overnight in the fridge no longer than 24 hours. Anything more and your peaches become mush. This Sangria packs a power punch so please be careful... as other reviewers have suggested, you might want to "cut" it with ginger ale or club soda to avoid face first encounters with the floor. Enjoy!
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209 users found this review helpful

Baby BLT

Reviewed: Aug. 8, 2011
Excellent recipe for those watching carbs! Using low fat mayo and sour cream as other reviewers have suggested reduces the calorie content as well. We like chives vs green onions for a more delicate flavor. Hollowed out, salted to drain upside down, bottoms nipped just a little to stand upright, stuffed, two small chives laid across the top for presentation and you have a beautiful appetizer worthy of any waiters tray!
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120 users found this review helpful

Chicken Tikka Masala

Reviewed: Aug. 8, 2011
Minus the salt we absolutely loved this recipe! Added 2 tsp of garam masala to the yogurt marinade. Never made it to the tomato cream sauce as my boys were hovering around the grill eating the chicken as I removed it. Absolutely wonderful!
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126 users found this review helpful

Chicken Puffs

Reviewed: Jul. 30, 2011
5 stars!!! If I was rating this on the overall recipe I would have to give it a 2 based on the sheer calorie and fat grams, however with that aside, and reading through the recipe, you already know this prior to making the dish. I took the easy route and used leftover chicken (store bought rotissere chicken is a quick fix for expediency as well) and added the chive and green onion cream cheese to the mix instead of the chopped onion. I think you could probably get away with reducing the butter by half with little loss of flavor.... Next time, I'll try the garden vegetable cream cheese and add cooked broccoli and diced red pepper OR make a buffalo chicken and add a little blue cheese to change it up. The variations are endless! NOTE: The puffs were good served cold as well as hot! Calorie and fat content aside this was a good recipe overall.
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140 users found this review helpful

Owen's Mozzarella and Tomato Salad

Reviewed: Jul. 30, 2011
Known by the Italian name of Insalata Capresse which is traditionally served as Owen's recipe indicates ~ no balsamic vinegar. The key to this dish is using FRESH ingredients. My family enjoys this salad using JUST picked tomatoes and basil from the garden and fresh mozzarella known as "burrata" which is made in the Puglia region in the south of Italy and is considered an artisanal cheese (the name "burrata" means "buttered" in Italian). Usually you can find buratta in specialty food stores... The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture and is usually served fresh, at room temperature. I serve this with a splash of GOOD balsamic vinegar with sea salt and fresh cracked pepper. Serve with a fresh crusty loaf of bread and a bottle of Rose or Viognier which are fruity wines that pair well with this disn and one is in heaven.
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136 users found this review helpful

Barbequed Ribs

Reviewed: Jul. 18, 2011
Wow, these ribs are definitely 5 star. Changed a couple of things on the 2nd round of making these to fit the family's preference. Instead of 1 tbsp of white sugar in the rub, I subbed 3/4 tbsp of white sugar and 3/4 tbsp of brown sugar. Added 1 tsp of liquid smoke to the sauce, used dried minced onions vs fresh diced onion and added 1/4 tsp of dried red pepper flakes to balance the sweet sauce. Perfect mixture of sweet and spicy. Took other reviewers advice and doubled the sauce and am so very glad I did! Thanks Gail for a GREAT recipe!
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168 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Jul. 2, 2011
Fantastic recipe that I have been making for years, but just now reviewing.... shame on me! Few changes for personal preference and to enhance the flavor: use Hormel bacon crumbles for ease, wedge cut black olives for a flavorful bite, two cloves minced garlic and 1 tsp coarsely ground fresh cracked pepper in place of the garlic pepper, greeen and red onions and red and yellow cherry tomatoes. The trick is to use the shredded SHARP cheddar cheese. A mild or medium just doesn't hold up to the myriad of flavors in this salad. Also, since the original making of this salad, I have switched to using the buttermilk Hidden Valley dressing made from scratch. HEPFUL HINT: Garlic pepper is usually in a "grinder" and contains salt which this recipe definitely DOES NOT need as the cheese, olives, dressing and bacon have enough sodium already. Thanks for the recipe!
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184 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jun. 20, 2011
I knew as soon as I saw this recipe that the hubby would LOVE it and it would be too sweet for me. So the compromise was I made the recipe exactly as stated but added an additional tsp of Worcestershire sauce. Gave it a little zip which was perfect for both of us! Thanks Connie - loved this recipe!!!
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181 users found this review helpful

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