Xia Neifion Clark Recipe Reviews (Pg. 1) - Allrecipes.com (1876870)

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Xia Neifion Clark



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Brown Sugar Brats

Reviewed: Jun. 3, 2011
Made this exactly as written the first time around. My husband said he would order these at a pub any day! The second time around, we added garlic and a small, diced jalapeno and loved it even more! We're adding this to the monthly rotation!
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15 users found this review helpful

Linda's Lasagna

Reviewed: Jan. 4, 2009
I make this with ground turkey instead of ground beef. Sometimes I throw a handful or two of well chopped spinach into the sauce in the last 15 minutes of its simmer. Definitely use the cottage cheese - at least once - before making the decision to replace it with ricotta... I've made it both ways and with this particular recipe my family likes the cottage cheese better.
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1 user found this review helpful

Pineapple Casserole Dessert

Reviewed: Nov. 15, 2008
My family serves this alongside pork chops or thick slices of ham. I substitute half the butter for 8oz of cream cheese!
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32 users found this review helpful

Cauliflower Tomato Soup

Reviewed: Nov. 13, 2008
I wasn't feeling well and needed something quick to serve my family alongside grilled cheese. We loved this! Because there's seven of us I used two family-sized cans of soup. I used 3 cups of water and 3 cups of chicken broth. I only used 1/2 of a cauliflower, cut thin to match the leek, and it was plenty! I ended up omitting the dill and salt but did add 2 cloves of minced garlic with the leek. Will make this often!
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9 users found this review helpful

Miso Salmon

Reviewed: Jul. 10, 2008
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4 users found this review helpful

Peach Cobbler Dump Cake I

Reviewed: Apr. 6, 2008
Have been making this for years. My family really enjoys this with a French Vanilla cake mix instead of basic yellow cake. Melting the butter seems to completely change this, so I always take the time to use cold butter that can be thinly sliced and laid out. If you don't have ice cream try a simple drizzle of vanilla glaze (milk, powdered sugar, butter, & vanilla extract).
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2 users found this review helpful


Reviewed: Apr. 6, 2008
Perfect! I do feel, however, that the dough is better when used the next day.
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1 user found this review helpful

Sirloin Marinara

Reviewed: Mar. 12, 2008
This is awesome when served on top garlic mashed potatoes; I wouldn't have it any other way! I've never had this turn out tasting like spaghetti sauce, and always use Ragu Chunky with Mushrooms. Sometimes I add mushrooms too, after the onions start to caramelize. If you find this tasting like spaghetti sauce, as some reviewers have experienced, try adding in a beef bullion cube as it simmers... also stay away from basil-rich sauces!
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11 users found this review helpful

Hot and Sour Cabbage Soup

Reviewed: Mar. 11, 2008
I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar.
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47 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Dec. 3, 2007
I used the French Pastry Pie Crust recipe from this site, and made two versions: one exactly as stated in the recipe and one that seemed more appealing to my senses, using cornstarch, replacing half the half-and-half with coconut milk, and leaving the coconut that's inside the pie un-toasted, as stated by other reviewers. Both were excellent! While the later was easily among the best coconut cream pies we've ever had, the pie made exactly as stated in the recipe was excellent in its own right, reminding me of Thanksgiving at Grandma's house, watching her make the custard for her much anticipated Coconut Cream Pie!
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7 users found this review helpful

Sour Cream Salad Dressing

Reviewed: Jul. 24, 2007
I was specifically looking for a Sour Cream salad dressing, and this hit the spot! Per other reviewer's suggestions I used a good spicy prepared mustard, and an extra tablespoon of vinegar. The second time around I also used an extra tablespoon of milk, to achieve the consistency we enjoy. I also made this without the milk and used a honey mustard for the kids to use as a dip for carrot sticks and chicken nuggets... nummy!
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6 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Jun. 29, 2007
Prior to trying these, we thought our favorite stand-by pancake recipe was the greatest... now there's no going back! We reduced the servings down to 9.6 per another reviewer's suggestion, and this still made quite a lot!
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2 users found this review helpful

Cream of Celery Soup

Reviewed: Jun. 27, 2007
Used original poster's updated suggestion to puree the vegetables and add them back to the soup. Other than that the only thing I did differently was to use butter instead of margrine, which we never use. The second time I made this I used a pinch of red pepper and twice the carrots, just to use up what I had. Both times were divine, and I intend to make this often!
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153 users found this review helpful

Favorite Corn Bread

Reviewed: May 26, 2007
Out of the ingredients for our favorite corn bread and not wanting to make a trip to the store, I used this recipe. Was good enough that I decided to make it again with a few minor adjustments... I cut the salt to 1/4 teaspoon as I used butter in place of the shortening. Also I increased the milk by 1/4 of a cup and let the milk soak with the corn meal for about 10 minutes which made for a very moist bread. I'll definitely be making this again.
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206 users found this review helpful

Thai Curry Tofu

Reviewed: May 16, 2007
I omit the seasoned salt and black pepper, preferring 1/2 Tablespoon Thai Chili Paste for a bit of spice. I always use the full can of coconut milk (the smallest can they have where I shop is 14oz.), increase the cilantro, and throw in a head of cauliflower to bulk up the meal.
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3 users found this review helpful

Cream of Mango Soup

Reviewed: May 16, 2007
While I adore this recipe I only make it as is when I am using the soup as a dessert course. As a first course to a savory meal (this is AWESOME as a starter to a spicy, coconut curry)I omit the sugar and add fresh grated ginger and a pinch of salt.
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35 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: May 15, 2007
This is absolutely not the same sauce if you don't brown the butter first. To make this a main dish, cut the asparagus into 2-inch pieces and combine with 8oz. of thick-sliced portabella cut into similar sized chunks before placing into the oven. Double the sauce. Serve over Fettuccini. Finish with a sprinkle of Parmesan. Pairs well with a good Caesar salad.
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26 users found this review helpful

Chicken, Avocado and Mango Salad

Reviewed: May 15, 2007
I've made this several times now... first exactly as called for in the recipe, then with personal tweaks. Now it's one of our staple meals! I always cook the chicken first with seasonings, garlic, sweet onion, and sometimes a red pepper. Also we prefer spinach over lettuce, to which I add a handful of chopped, fresh cilantro and sometimes green onions. The dressing is stellar. Once I made the chicken extra spicy, and added 2 Tablespoons of plain yogurt and 1 Tablespoon of mango chutney to the dressing to balance the flavors, which was also really, really good.
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82 users found this review helpful

Reuben Sandwich II

Reviewed: May 15, 2007
This is the best way to make Reubens we've tried. Pefect!
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5 users found this review helpful

Fried Plantains

Reviewed: May 9, 2007
A dear friend from Tennessee introduced my family to fried plantains years ago. We slice them into thin rounds and using a cast-iron skillet fry them up with just a few Tablespoons each of oil and butter. Seasoned with salt, garlic, and a squeeze of fresh lime juice, they make for a great side to a variety of Caribbean and Latin-themed meals. For an addictive snack try adding a sprinkling of chili power or cayenne along with the other spices.
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196 users found this review helpful

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