KRISTY916 Recipe Reviews (Pg. 1) - Allrecipes.com (1657770)

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Nectarine Pie

Reviewed: Aug. 10, 2009
This was interesting. I didn't much care for the "undercooked cake" texture of the cream filling. I should have let it bake longer than 35-40 min. Otherwise, it was quite good. I skipped the boiling and peeling process entirely because nectarine skins are edible. Also, I quartered them as they were a little firm, and wanted them to cook more evenly than halves would cook. Finally, I added frozen black raspberries to the mix, and it was very pretty. Photo uploaded.
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Mini Sour Cream Biscuits

Reviewed: Dec. 18, 2007
These tasty little morsels are perfectly rich and decadant for a ladie's tea or lunch, next to a bowl of lobster bisque or a nice soup. I didn't set out to make these light, but, what I had on hand was a stick of Lite Butter, and a container of fat free Greek Yogurt. I used 1 cup of Baking Mix, 1/2 cup of Fat Free Greek Yogurt (for those of you who don't have it, it's just very thick yogurt with no flavors of any kind), and 1/4 cup of Lite Butter. Every fibre of my soul told me NOT to melt the butter because all the TV chefs harp on "cold butter, cold butter" all the time, to make biscuits and scones light and fluffy. So, I just cut it in the baking mix until crumbly, and then added the yogurt and only combined until mixed. I rolled little balls in my hands and placed in the mini muffin tin. They rose up high, proud, and sizzled in butter (oy vey, none needed at the table!). I can see making these with garlic butter and parsley, for a savory biscuit very much like thoe you get at a restaurant.
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18 users found this review helpful

Mini Butter Biscuits

Reviewed: Dec. 17, 2007
Sad to say, they turned out just awful. I halved the recipe and still wasted a stick of butter. I basically had "baked roux balls." Just butter and flour and fat, in round, hard balls. I used self-rising flour, but perhaps it was too old or something? In any case, it was a major disappointment. By contrast, the following night, I tried again with a very similar recipe from Allrecipes -- I used one cup of all-purpose baking mix (like Jiffy or Bisquick), 1/2 cup of fat free greek yogurt (in place of the sour cream I used up the night before), and 1/4 cup of light butter. This made one full mini-muffin pan (12 count) of buttery sour cream biscuits, and these papers rose up high, proud, buttery, and delicious.
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3 users found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Dec. 5, 2007
Yup, this is my grandmother's and my mother's recipe before her, although, we don't use an 8 oz jar of beef. For this much sauce, a 2.5 oz jar is more than sufficient for us, and helps keep it less salty overall. For the poster who was wondering was additional spice could be added ... the secret is always nutmeg. A SMIDGE only, not more than that, lends a nutty spice to this dish, much like it does to Alfredo sauce. I made this tonight and served it over toast cubes. We've also made this and served it over toasted stale rolls. it's also quite good over crushed breadsticks.
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3 users found this review helpful

Chicken and Stuffing Casserole

Reviewed: Nov. 9, 2007
Very good and very easy. I adapted this recipe slightly by 1) using a pre-cooked rotisserie chicken (and once, a pre-cooked rotisserie turkey breast)and using canned broth in place of the boiled chicken water. I simply pulled apart the chicken and kept some aside for sandwiches and such, and chopped the rest of up for layering into the casserole; 2) in addition to the crunch of celery and veggies, I scattered craisens (dried cranberries) onto the stuffing mixture. They absorbed the liquid of the casserole and became soft and tender, but held their intregrity, for a bit of sharp cranberry contrast which for me, completes the "Thanksgiving in a hot dish" flavor combo. 3) Evap Milk was not required. I've used milk and also FF half and half. The finished texture of this casserole is not "stiff." It's rather soupy, like a very thick Chicken Pot pie mixture, so don't expect anything you can "slice."
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42 users found this review helpful

Sandwich Spread

Reviewed: Sep. 2, 2007
This was very popular in WWII. YOu had to extend your food as much as possible, and one thing more easily available were weiners and bologna chubs. By grinding it with fillers, you could get more sandwiches than serving one weiner per person. These were called Victory Spreads. Helping to bring our boys home with our Victory Recipes!
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23 users found this review helpful

Margarita Cake

Reviewed: Sep. 1, 2007
Very good, but as everyone knows, you need a salted rim on a good margarita. I love the flavor of sweet and salt together (sea salt caramels, anyone? chocolated covered salted pretzels? Yum). So, to complete this recipe, which is sweet enough to be able to carry it off, I recommend you do one of two things -- sprinkle flaked kosher salt over the glaze before serving (not much is required), or, do as I did another time -- crush up pretzels very finely and scatter them on top. The sensation is quite good and fun, to boot (in fact, when I make margarita pie, I used crushed salted pretzels, sugar, and butter, to press as the crust).
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38 users found this review helpful

Middle Eastern Cumin Meatballs

Reviewed: Jul. 8, 2007
Thank you, very good! We did not make the tomato sauce. Instead, we used a mild cucumber sauce as for Pitas, and used these meatballs in pita pockets. They were very good. We'd also use them with a curry sauce, as well.
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9 users found this review helpful

Quinoa and Black Beans

Reviewed: Jul. 8, 2007
This was wonderful, thank you. I found a box of "Red Quinoa" at my health food store, and it was a vibrant shade of cranberry, so I wanted a color dish to make. The cranberry colored quinoa, with black beans and yellow corn, heavily spiced with cumin and garlic, was excellent. I didn't find it needed two cans of beans -- I used one regular can of beans, and one regular can of corn. I used chicken broth instead of the veggie broth, but had I stuck to veggie, it would have been a good Vegan meal. That said, I found it so delicious and attractive, that the next night, I reheated it and mounded it on a plate, and topped it with a skewer of grilled prawns with a side of sliced limes. Finger licking good. Thanks again.
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3 users found this review helpful

Pink Grapefruit Sorbet

Reviewed: Jun. 20, 2007
I"m giving this 5 stars for my adapted recipe. I usually find it annoying when someone rates something 5 stars but it's been completely altered from the original, but, here I am doing it! I came here looking for a grapefruit sorbet recipe, and found this one, but I was concerned about the "ice cube effect" you get when you freeze sorbet. I Found another recipe with the addition of Vodka, which I know hinders rock hard freezing, so I combined the two. I used 3 cups of pink grapefruit juice, and 1 cup of Simple Syrup made of Splenda Blend for Baking (50% sugar, 50% splenda), and 3 tablespoons of Vodka. That's it. I added it to the canister of my gel ice cream maker, and churned for about 30 minutes. It was very soft and liquidy, but froze nicely and was delicious. We added the rest to a container and put it in the freezer. The next day, I pulled it out and was surprised to see that it had NOT frozen rock hard. It was now, 24 hours later, the perfect consistency for sorbet and sherbert. I've now made it several times, each being sure to add 3 tablespoons of Vodka, which I'm convinced is helping with the freezing consistency (because Vodka doesn't freeze).
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90 users found this review helpful

Creamy Citrus Sherbet

Reviewed: May 28, 2007
This just didn't out very tasty. We used high quality fresh orange juice, and half and half in place of the milk, and sugar. We froze it according to our manufacturers directions, and ate a bit before freezing overnight. After the longest churn EVER in our maker, it still just wasn't that creamy (very icy), and after an overnight freeze, it was rock hard and not terribly flavorful. This is one of those vintage recipes that sounds good in concept, but just isn't very good. We regretted the waste of good orange juice and good half and half.
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4 users found this review helpful

Lorraine's Club Sandwich

Reviewed: May 28, 2007
I'm not sure anyone needs a recipe for a BLT with turkey, but that said, this is a classic sandwich and should serve to remind us of classic recipes.
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3 users found this review helpful

Watermelon Slush

Reviewed: May 23, 2007
I too, used Splenda in place of sugar. I mixed this according to directions, and added it to the frozen bowl of an electric ice cream maker which I had frozen over night. It took less than 15 minutes to mix into a smooth "sorbet style" slush, which I served with fresh mint leaves. I will make this again.
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5 users found this review helpful

Homemade Butter

Reviewed: Apr. 7, 2007
I've done this many times; it works like a charm and is easy to make flavored butter as well. I use it as is, however, for those who are used to a more yellow appearance, you'll want a drop of yellow food coloring. Most dairies are doing this -- real butter isn't really yellow.
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12 users found this review helpful

Funeral Pie

Reviewed: Apr. 6, 2007
This was very good. Made for my mother who loves raisins. I don't care for them in quite such abundance (don't care for mincemeat, either). I made this twice. Once as-is (I think every recipe deserves that), and once modifying it so that it appealed to other family members who wanted something less "mince meat like." I stirred in 1/2 cup of pecans in place of 1/2 cup of raisins, and, I stirred in 1/2 cup of chocolate chips. The end result was something like a "Chunky Raisin Pecan Candy Bar." The menfolk much preferred this version.
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Slow Cooker Oatmeal

Reviewed: Apr. 2, 2007
It was lovely to wake up to hot oatmeal, but given my adaptations, I don't *need* to make this again, but might. I was using steel cut oats (granular in appearance / not rolled flakes) so I used the box ratio of 4c water to 1c oats. Plugged in at midnight. Awoke 7:00 a.m. to hot, creamy oatmeal. Required a stir to get rid of foamy layer, but not much loss in "cling-ons." *Note to self, use a crock pot liner for zero loss.* I stirred in salt and fat free 1/2 1/2, served a bowl with lite butter and Brown Sugar Splenda. VERY creamy, but a tad gluey. The chewy nutty texture from steel cut oats was lost; more akin to what microwave instant oatmeal is like. I ate a bowl, buttered a loaf pan and poured the rest into the loaf pan and chilled, wrapped. Next several mornings, I sliced a piece of "loaf" into a shallow dish w/ butter/sugar, and into the microwave it went for 1-2 minutes. Hot bubbling oatmeal followed, topped with a bit more 1/2 and 1/2, which was delicious. It stayed fresh for days and days that way.
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563 users found this review helpful

Hummingbird Cake

Reviewed: Feb. 1, 2002
A friend made it for my birthday. Having gotten rather tired of Banana Nut Muffins (too fake tasting), I was delighted at how good this cake is. She did press nuts into the frosting. It was HEAVEN, and we will make it again. Very fresh banana taste, very moist, and no big wet pineapple chunks. Blended right in.
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21 users found this review helpful

 
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