Christine M Recipe Reviews (Pg. 1) - Allrecipes.com (18465914)

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Christine M

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Blueberry Sour Cream Coffee Cake

Reviewed: Mar. 11, 2014
This was delicious - got rave reviews from my coworkers! I left out the pecans, and to be honest next time I would also leave out the brown sugar swirl, as I thought this was plenty sweet and rich enough. Used some frozen Maine wild blueberries. Yum!
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Anne's Fabulous Grilled Salmon

Reviewed: Jan. 5, 2014
Excellent! I only used 1 Tbsp honey and realized at the last mint I had no basil so I substituted about a teaspoon of dried tarragon - definitely a different flavor, but it worked! I love that the marinade adds flavor, but does not overwhelm the fish as I love the flavor of salmon. Can't wait to make this again!
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Black-Eyed Pea Salad

Reviewed: Jan. 5, 2014
I enjoyed this, but only after I added a few other seasonings. I whisked the balsamic vinegar and oil with some minced garlic, dijon mustard and just a touch of honey, and also added some Italian seasoning. I still felt like it could have used "something" but it was pretty good. I did start with dried peas, soaked them overnight and simmered them for about 15 minutes or so until they were slightly tender.
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Vegetable Dill Dip

Reviewed: Dec. 25, 2013
Great basic dip - I decided to make a veggie dip at the last minute, so I didn't have much on hand other than sour cream, mayo and my spice rack! Didn't have Beau Monde, and wasn't sure what to sub, so I browsed through the reviews and went with onion powder, garlic salt then added dried dill weed, a bit of Italian seasoning and some of Trader Joe's "21 Seasoning Salute". Really yummy and versatile recipe!
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Peanut Butter Balls IV

Reviewed: Dec. 22, 2013
These came out really good! I added the powdered sugar a half cup at a time, and ended up using 3 1/2 cups - and even then I was finding the dough hard to stick together. So, I beat in 2 more tbsp of softened butter and it was much better to work with. Only other change was to use maple syrup (Grade B) instead of the extract. I think these would be great with just double vanilla and no maple, but I thought the maple did add a certain depth of flavor without making it at all "maple-y". I do like these, but I have to admit I prefer the peanut butter bar filling with the graham cracker crumbs in it. Still, these are tasty and will make a nice addition to my Christmas cookie platters!
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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 28, 2013
Loved this! Made it for a Thanksgiving dessert, so I subbed cranberry gelatin for the strawberry, and added a little orange zest and orange extract to the cream cheese mixture. I made mine in a 9" springform pan, and I had a little "juice" left over from the gelatin/strawberry mixture (top layer went almost to the top of the pan) so if I were to use the same type of pan (which I recommend - the layers come out so pretty!) I would reduce the water to about 1 1/2 cups. Otherwise, flavor was amazing - salty-sweet crust, light creamy filling and fruity topping.
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Photo by Christine M

Maria's Pepper Steak

Reviewed: Oct. 26, 2013
Fabulous - I used lower sodium soy sauce, and sirloin tip steak, partially frozen and sliced. I thought this would be too much vinegar or too much soy, but it was just right! I doubled the garlic and opted to add in a little corn starch and water to thicken the sauce. Served over brown rice. Really yummy and super easy! Great sauce for a beef and broccoli dish, as others have mentioned!
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Simple Carnitas

Reviewed: Sep. 23, 2013
Excellent! I made this in a crockpot using 1 small onion and one orange (only because I have a small crockpot and couldn't really fit more than that), and reduced the salt by about half. I probably added about 2 cups of water - not enough to cover, since I was cooking this in the crockpot. The pork was so tender and delicious - exactly like Ken's review where it's seasoned, but not strongly flavored. In fact, I used about a third of the pork to make sweet and sour pork tonight, and there was no conflict of flavors at all.
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Old-Fashioned Pancakes

Reviewed: Sep. 7, 2013
These came out great! Letting the batter rest really helps promote thick, fluffy pancakes. Only change was to add a teaspoon of vanilla extract - it really gives pancakes a wonderful flavor.
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Savory Pepperoni Pizza Bread Pudding

Reviewed: Jul. 7, 2013
Better than I thought! I was shooting for a "supreme pizza" type of bread pudding, with peppers, mushrooms, maybe some other veggies, but all I had was a half stick of pepperoni and a ton of cheese, as well as some sun-dried tomatoes and prepared pesto. Super easy but tastes like it was complicated!
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Jen's Heavenly Egg Salad

Reviewed: Jul. 6, 2013
Excellent recipe - I really like the hint of lemon in this. Used my very favorite dijon mustard from Trader Joe's and used celery salt when seasoning.
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Photo by Christine M

Quick Pork Fried Rice

Reviewed: Mar. 8, 2013
Yummy! I used turkey breast - had some turkey breast cutlets in the freezer, but wanted something different, so I chopped them up and stir-fried it quickly. Used brown rice, reduced sodium soy sauce but then added a Szechuan peppercorn/sea salt blend I had on hand, and drizzled with a teeny bit of toasted sesame oil towards the end. I also probably went a bit heavy on the veggies, but that's the beauty of a recipe like this - use what you have on hand, and more or less to suit your taste. Great recipe!
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Photo by Christine M

Grandmother's Buttermilk Cornbread

Reviewed: Feb. 17, 2013
Made this with my seven year-old daughter to use up some buttermilk. We did mix it in a bowl (one of days when we had the bowl, measuring spoons, etc all out and were just trying to figure out what to bake)) then poured it into a 9" round pan. Baked it for 40 minutes, but I probably should have taken it out a minute or two earlier. No worries, it was still delicious! I think...no, I know, I ate the majority of this! Thanks for sharing!
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Photo by Christine M

Baked Potato Soup I

Reviewed: Feb. 17, 2013
I thought this would be too pasty with that much flour and butter, so I used my standard 2 Tbsp of each for the roux, and I used a mix of 2% milk and skim (cleaning out the fridge!), probably totaling closer to 5 cups of milk. For flavor, I added a clove of garlic, some chives and used Italian truffled salt. On a cold and blustery day like today, this was heaven in a bowl! Even with the lighter milk, you can still get a thick enough soup but just simmering it a bit longer. I also left my peels on the potatoes - that might not appeal to many people, but I like it that way.
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Brussels Sprouts Pizza

Reviewed: Jan. 23, 2013
This was surprisingly delicious! I actually stumbled upon this recipe looking for a pancetta/sprouts recipe for a side dish. I made the sprouts part of this recipe, leaving out the cheese but adding the fennel seed, to have as a side dish one night, then the next night I mixed the leftovers with the cheese and topped a pizza with it. Both were fabulous! I love the addition of fennel seed in this. This turned out to be one of my all-time favorite pizza toppings! Thanks for sharing!
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Photo by Christine M

Kale and Quinoa Salad

Reviewed: Jan. 13, 2013
This was fabulous! Like others, I added the quinoa while still warm - just barely wilts the kale a bit, which I prefer. I toasted the pecans, added one chopped scallion and used raisins instead of currants. I also probably doubled the lemon juice - I just kind of winged the dressing a bit. Great recipe! Flavors contrast each other perfectly - sweet, salty, tart, nutty. Very healthy and delicious! Can't wait to experiment by using different nuts or seeds and other dried fruits.
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Soft Sugar Cookies IV

Reviewed: Dec. 23, 2012
Wow, these are fabulous! I was simply looking for a plain old sugar cookie that didn't have to be rolled out and cut into shapes. I do have a favorite recipe that starts with balls or dough rolled in sugar, but that recipe yields a very flaky delicate cookie and this time I wanted something a bit more durable. Not only was the texture perfect, the flavor is awesome! Followed the recipe exactly, using my homemade vanilla extract, and couldn't be happier with the results!
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Day-After-Thanksgiving Turkey Carcass Soup

Reviewed: Dec. 2, 2012
I did not follow this recipe exactly, but I liked the general idea. This is what I did: browned my turkey carcass in the oven, then made stock with it, adding water, carrots, celery, onion, peppercorns, bay leaves, whole sage leaves and rosemary sprigs. I strained that and used some of it to make the soup, adding leftover chopped turkey, sauteed chopped onion and celery, carrots and about a cup of leftover stuffing, and I seasoned it with salt, pepper and a little fresh thyme. I don't like rice in soups, so I used ditalini pasta and I used chopped spinach for the peas, adding that in just the last few minutes. REALLY good soup! The stuffing added a lot of flavor, and thickened it up ever so slightly. I thought about adding some cannelini beans, but this soup was plenty hearty as is.
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Pancakes I

Reviewed: Nov. 11, 2012
I thought this was a very good basic pancake recipe - the batter seemed very thin, however I always let the batter stand a few minutes before pouring onto the griddle and I think that helps. The pancakes are not too thin, not too thick. I always preheat my griddle on medium-high, then as I pour the first batch I reduce the heat slightly. I've made this several times and best results came from using buttermilk (or adding a teaspoon of vinegar to the milk) and adding a teaspoon of vanilla extract. Orange extract works well, too! This is a great base recipe that adapts well to additions of your favorite spices, fruits, nuts, chocolate chips....
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Photo by Christine M

Coco-Cola Cake III

Reviewed: Nov. 4, 2012
This was pretty good - I ended up leaving out the marshmallows, as I did not have enough, but the cake was still very sweet and moist. I baked it in a bundt pan and it held up quite well - just needed an extra 10 minutes baking time. It was not as chocolatey as I was expecting, but then again I had never had coca cola cake before so maybe that's how it was supposed to be. Not my favorite, but glad I tried it!
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