Christine R. Recipe Reviews (Pg. 1) - Allrecipes.com (1585129)

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Christine R.

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Cheesy Creamed Spinach

Reviewed: Mar. 14, 2013
I make this for my daughter all the time but make it a little healthier. It still ends up being very rich tasting and nobody notices the missing calories. I use milk, not cream, and throw in a tablespoon of flour to thicken it up a little. I use a dash of cayenne pepper for a little kick. Instead of butter, I use Earth Balance or Smart Balance and I ALWAYS use organic baby spinach. Conventional spinach is absolutely loaded with pesticides, more so than other veggies. It's much better for you with those little tweaks and still sooooo good.
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Hash Brown Casserole II

Reviewed: Feb. 22, 2013
This was a big hit and plates were licked clean. I made slight changes. Cream of mushroom soup instead of chicken, light sour cream, used half the amount of cheese, and reduced the butter. Even after all that, it was still plenty rich enough. I threw in some ham to make a main dish instead of a side. And it needed a full hour to cook. At 40 minutes the potatoes were still somewhat crunchy. The crumble topping went on halfway through so it wouldn't burn. This would be superb on a lazy Sunday morning for breakfast with the addition of sausage or ham in it. It also opens itself up to tons of variations: pico de gallo with taco mix, w/ground beef & scallions, and you'd have a tex-mex casserole. Can't wait to experiment. So good.
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Yorkshire Pudding

Reviewed: Aug. 26, 2012
you def don't need to refrigerate overnight. I let sit on my counter for 15-20 minutes while the fat drippings are sizzling in the oven and it turns out just like mom's. nom nom nom.
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Cowboy Oatmeal Cookies

Reviewed: Aug. 4, 2011
just awesome! brought them to work and everyone said they were great! will def make this again. however, I did make some substitutions. I ground up whole steel-cut oats as I did not have any instant/quick cook oats. Because of this, they came out denser, chewier and healthier with more fiber. I did add vanilla and cinnamon as some other reviewers suggested. Who doesn't put vanilla in their cookies? I didn't have butterscotch chips but I did have some Ghiradelli white choc. chips! that's it. this is the kind of recipe you can fool around w/a bit and add your own flavors and it will most likely be a good cookie!
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Butter Bean Burgers

Reviewed: Dec. 18, 2010
These were good, and would be open to some nice interpretations, as butter beans are pretty much a good neutral base. Next time I make these, (and I will make these again), I will add some cilantro and scallions instead of the onions. A nice dollop of pico de gallo on top would finish it off nicely too. Mmmmm, can't wait.
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Raspberry Oat Bars

Reviewed: Nov. 21, 2010
The reviewer from Texas that gave this a one star was not basing her opinion on the recipe the way it was written. You put applesauce and whole wheat flour into a dessert recipe, it's going to change how it tastes, and you really shouldn't be one-starring recipes here if you didn't follow directions. With that said, I followed the recipe as directed (go figure!) and ended up with deliciously crunchy sweet berry bars that were un-put-down-able. The vote was unanimous - this recipe's a winner, and it's been requested for Thanksgiving. And again, people, please don't rate recipes poorly if you took artistic license with them, just don't say anything and chalk it up to a bad idea, ok?
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2009
Four stars for taste and ease, minus one for not really being a traditional Soda Bread. This is really a giant scone. (don't get me wrong, I love scones, but I wanted to make bread). I have a recipe for Brunch Scones, I think it's from this site, and while I was making it, the ingredients did sound rather familiar, as was the consistency of the dough when I turned it out. It was very easy and delicious though, so I'm in a forgiving mood.
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Yellow Cake Made from Scratch

Reviewed: Dec. 31, 2008
I needed a simple cake recipe to make from scratch with very few ingredients. This fit the bill and it was delicious too! I followed the other reviewers' suggestions and only used 2 tsp. baking powder and it came out wonderfully. I was pleasantly surprised by how well this turned out. Will be keeping this recipe.
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Broccoli Salad I

Reviewed: Jul. 6, 2008
Mmmm, this is such a nice summer recipe. I had it once before at a potluck with shredded cheese in it, so I added about 2/3 C to it. Overall, I used more broccoli and less bacon and sugar. Using all the sugar called for would have made it much too sweet for my taste. You can also substitute toasted walnuts in the place of sunflower seeds. I love the crunchy texture of this salad! Everyone was gobbling it up!
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Salmon Spread I

Reviewed: Dec. 22, 2007
I wasn't sure how to rate because I doctored this up a lot following a lot of the other reviewers' advice. It came out uber-awesome and wanted to share. I used entire packet of wild pink salmon, 12 oz whipped cream cheese, 2 heaping T of light sour cream, juice of half a lemon, 2T capers, seafood seasoning, garlic powder and 2 T worcestire. I sprinkled a little smoked paprika on top for aesthetic purposes. Everyone loved this and there were no leftovers. Tweak it around yourself following other reviews - I just lucked out with this combination.
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Russian Tea Cakes I

Reviewed: Dec. 18, 2007
I quadrupled this recipe to give as gifts at Christmas. I added almost all the flour and found that it was going to be too dry, so I added a couple Tbsp of water per one reviewer. It made it so that it stuck together just enough to form balls. Again, if the walnut pieces are too big, the cookies will fall apart. These were very nice. Can't wait to have a couple spare ones with some jasmine tea.
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Baked Spinach

Reviewed: Nov. 13, 2007
I found this recipe in an Allrecipes hardcover cookbook so it didn't have suggestions in it. I wish I had looked it up here first. I followed the directions as given and it was very blah. Repeat: very blah. I love spinach too. You can doctor it up following other people's ideas, but don't cook as-is.
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Whipped Cream Cream Cheese Frosting

Reviewed: Jun. 29, 2007
Holy Moses. I do believe the heavens parted and I heard the angels singing when I tasted this. Light and fluffy manna from heaven. I used it on the Strawberry Cake II from this site for my daughter's 2nd birthday. Followed it exactly and it was perfect. Maybe the other people had a problem because they didn't first whip the cream into stiff peaks first? I had no trouble at all. Fantastic !
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Brunch Scones

Reviewed: May 26, 2007
My mom made scones just about every Sun when I was a kid. These taste exactly the same. Crumbly and just a tad sweet. They are killer hot from the oven with a nice slather of butter on them. This is a keeper. Thanks for the recipe !
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Chicken Enchiladas V

Reviewed: May 17, 2007
These were awesome. Pretty easy too. I took another reviewer's advice and added some taco mix to the filling as I like my tex-mex on the spicier side, and I think without it it might be a little bland(for me anyway). This lends itself to all kinds of variations for fillings; shredded beef, bean and cheese. We've made these several times now in our house and it's always very satisfying.
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Four Cheese Macaroni

Reviewed: May 16, 2007
I am so picky about mac and cheese. I have only had one or two homemade versions that I really loved. I am so glad I found this. This is nice, old fashioned tasting mac and cheese. I have to admit the addition of the velveeta unnerved me because it's not exactly what grandma put in it, but everything was perfect. So rich and satisfying to the bone. I followed recipe exactly. Will make this again. Make sure, though, that you don't eat this for a couple of weeks before a cholesterol test.
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Dump Cake II

Reviewed: May 16, 2007
wow - so good. I wish I had known about this cake years ago. It's really more of a fruit compote kind of thing, or a fruit crumble, like apple crisp, than a cake (fine with me!) It's ridiculously easy to make. I buttered the bottom of the pan, and added that little big of teensily chopped walnuts in the last 10 mins of baking. I was in heaven. This will be the new thing to bring to gatherings. My 22 month old daughter is eating it now making all sorts of groaning noises and saying "delicious" over and over again. Take it from the expert.
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Cheesecake Supreme

Reviewed: May 12, 2007
OMG. This is only the 2nd or 3rd cheesecake I've ever made in my life and it came out soooo good. Everyone raved when I made it for Easter. I followed the advice of the cooking time of the 10 minutes-3 hours then shut the oven off. I was so worried that I had overcooked it because it looked and felt overdone to the touch but it was magnificent. Just keep an eye on it in the last half hour of cooking time in case your oven is off. I topped with lemon curd out of a jar at the market and it was amazing. Will keep this one - very easy as far as cheesecakes go !
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Photo by Christine R.

Chocolate Praline Layer Cake

Reviewed: Mar. 26, 2007
This is my favorite easy-to-make cake. I've made this about a dozen times and it always gets rave reviews. This recipe was the first prize winner in a Rhode Island Pillsbury bake off contest ages ago, and that's when I first tried it. It doesn't sit in your stomach like lead afterwards like some heavily frosted cakes tend to do. This tastes almost like a candy cake with that beautiful chewy-crisp caramelly center balanced with the lightness of the whipped cream. Absolutely perfect.
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Libby's® Pumpkin Cheesecake

Reviewed: Nov. 7, 2004
My first ever pumpkin cheesecake and oh-my-gosh my toes tingled when I first tasted it. This was easy and excellent. Only thing I changed was to add more cinnamon than the recipe calls for (I always do), but other than that, I followed exactly. The other reviewers complain about cracking and jiggling - this must be a temperature gauge problem with their ovens, or they might want to try a water bath with the cheesecake every time I do it that way, I never have a problem. Also, take it out when the middle is just a LITTLE jiggly and it will continue to set once out of the oven. At first I wasn't sure about the topping, but once I whipped it up and tasted it before putting on the cake, I knew I had to use it. It offers a nice flavor combination with the dessert. So good I'm making it again !
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