Christina Recipe Reviews (Pg. 1) - Allrecipes.com (18591145)

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Fish Fillets Italiano

Reviewed: Feb. 23, 2014
This dish was wonderful. I had to make some minor substitutions to use what I had on hand, but it still turned out really well. It had more sauce than I was expecting, but no complaints. Husband loved it!
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1 user found this review helpful

Melt In Your Mouth Toffee

Reviewed: Dec. 21, 2012
This totally didn't work for me. I followed the directions exactly using a candy thermometer on medium heat. I didn't stir once it began to boil just like the recipe and everyone says. It smelled burnt before it even reached 250 degrees. By the time it hit 300 degrees it was just a dark pitiful blob and my kitchen was smokey. I didn't even bother with the chocolate/nut part of the recipe because it was just a disgusting mess. It looked like tar. Going to try a different recipe. As a follow-up, I found another recipe for toffee on a website called "Cooking for Engineers" which is VERY specific on each step and the batch following their instructions worked perfectly. The only difference is it doesn't use brown sugar and it tells you to stir constantly. I think the stiring is what was needed in my case.
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4 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Nov. 29, 2012
This was my first attempt at peanut brittle and it came out perfectly! I followed the directions exactly with one exception. I did not add the peanuts until the very end for fear that they would burn. Once the sugar mixture hit the 300 degree mark, I turned off the heat, added the peanuts, gave it a quick stir to blend the peanuts into the mixture and then added the butter/soda which I had waiting in the same dish. It started to clump up immediately and I had a difficult time spreading it on the cookie sheet. I used a cake icing "knife" to spread it, and with some work I got it spread out sufficiently. It set up perfectly, broke apart with ease and tastes SO YUMMY!!! You really need a candy thermometer for this unless you are experienced at candy making. The chemical makeup of the sugar mixture will change at the 300 degree point and I imagine it would be difficult to see with the peanuts in the mix. If it doesn't hit this temperature the molecules in the syrup will not bond properly with the fat (butter) when you add it, and it will not set properly. Also, It changes dramatically immediately upon adding the butter/soda so I recommend having them in the same dish ready to go when the syrup is ready.
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4 users found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 1, 2012
I thought this was wonderful! It was the first time I've ever tried quinoa, so I didn't know what to expect. It was fabulous. Next time I might put less spice in it, but overall it was great. The only thing I did differently was that I cooked it in a rice cooker. I sauted the onions and garlic as the recipe states and then put everything in the rice cooker with a bullion cube for some extra flavor.
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4 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Feb. 28, 2012
This was AWESOME!! It is hard to believe that so few ingredients created such a flavorful meal. The only "mistake" I made was to pour the juice back over the meat when I stored it. While it kept the meat from drying out, the salt was reabsorbed and it became very salty the next day. Other than that, it was wonderful!
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6 users found this review helpful

Old-Fashioned Rice Pudding I

Reviewed: Jan. 24, 2011
This is a great and easy recipe. I split the milk so that it is only about 2 cups of milk and 2 cups of cream. It makes it so rich and good. Definately the best rice pudding recipe I've found so far. Oh, I used freshly grated nutmeg and it makes a huge difference
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24 users found this review helpful

Mother's Ham Casserole

Reviewed: Jan. 24, 2011
This is pretty good. It takes a long time to make, but it certainly qualifies as comfort food. It is a good way to use up holiday ham.
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14 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Jan. 24, 2011
This was just wonderful and so easy to make. The only change I made was that I used fresh spinach that I chopped. I also drizzled some olive oil on top and then sprinkled some of Emeril's chicken spices on it. It was absolutely delicious! The chicken was perfect and not dried out at all. I would have normally preferred to have the outside of the chicken golden brown, but it tasted so good that it didn't matter
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3 users found this review helpful

Blueberry Bars

Reviewed: Aug. 25, 2009
These weren't bad. My blueberries sank to the bottom, but it didn't alter the taste at all. It was a nice experiment though.
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0 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Aug. 16, 2009
This is the best pizza crust I've ever made. It is so easy and tasted wonderfully. I will be making pizza a lot more now.
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0 users found this review helpful

Roasted Garlic Bread

Reviewed: Jun. 22, 2009
This wasn't bad, but I did mess it up a bit at first. I had the broiler up too high or just had it in for too long. Either way, the edges burnt and the underside of the bread was untoasted. The second time I tried this, I decided to bake it instead of broiling it and toasted nicely on all sides. Also, I added some motz cheese which was a nice touch. Will tweak the recipe a bit more for my own tastes, but it is certainly worth a try as it is.
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World's Best Lasagna

Reviewed: Jun. 22, 2009
This was pretty good. I left out a few things as my own preference like the extra salt and the water and it turned out wonderfully. I sort of compromised on the "cook the noodles/don't cook the noodles" debate. Because I split the dish into two 8X8 pans instead of one large one, it was better for me to cook the noodles just long enough to make them pliable because I had to cut a 2" piece off of each noodle to make it fit. It was much easier with the noodles slightly cooked otherwise they just shattered. It was very good and I know the 2nd pan I put in the freezer will be even better.
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1 user found this review helpful

Easy Morning Glory Muffins

Reviewed: Jun. 19, 2009
These tasted really good, but they didn't rise up for me. The just stayed flat. They were really moist and delicious, so I will certainly make them again.
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0 users found this review helpful

Sweet Potato Casserole II

Reviewed: Jun. 18, 2009
This is really good, but a little too sweet in my opinion. Next time I will decrease the sugar, but other than that it is terrific.
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0 users found this review helpful

Grilled Salmon I

Reviewed: Jun. 18, 2009
This is pretty great! I omitted the salt because of there being so much salt in the soy sauce and it was perfect. Couldn't improve on it if I tried.
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3 users found this review helpful

Lamb Tagine

Reviewed: May 31, 2009
This dish is scrumptious!!! I paired it with the Sweet and Nutty Moroccan Couscous on this site and the combination of flavors was phenominal. I highly recommend!!!
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1 user found this review helpful

Sweet and Nutty Moroccan Couscous

Reviewed: May 31, 2009
This is fantastic! Nutty and sweet but not too much. Perfect as a compliment to other Moroccan dishes. Much better than I expected. Will certainly make again.
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0 users found this review helpful

Pomegranate Stew with Chicken (Khoresh Fesenjan)

Reviewed: May 28, 2009
This was pretty good. I'm used to Indian food so even though they aren't the same I was hoping it would have had a bit more spice (flavor not chili hot). It wasn't bad though and I would probably make it again. It certainly doesn't look the prettiest, but did taste better than it looked. Even better the second day.
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Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: May 28, 2009
These are really good. Normally, I make green beans "southern style", but this is a great and most likely healthier alternative. The olive oil does do something magical to the beans. Will certainly make again.
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3 users found this review helpful

Shrimp Scampi Bake

Reviewed: May 26, 2009
I love this recipe! The flavors are so good and it is really easy to make. I add it to freshly cooked pasta (linguini, etc) to make a great meal. It seems too plain without the pasta and has plenty of sauce to coat the pasta well. I get rave reviews evertime I make it.
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Displaying results 1-20 (of 29) reviews
 
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