Christine W Recipe Reviews (Pg. 1) - Allrecipes.com (18807322)

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Christine W

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Pecan Pie V

Reviewed: Nov. 30, 2014
Holy moly! I will never make a corn syrup pecan pie EVER again. Where has this recipe been all my life? Super easy and quick to throw together and the results were a perfectly amazing pecan pie. Threw butterscotch chips on top of the crust before pouring the batter, at my husband's request, and that worked perfectly. Seriously, this is the best pecan pie recipe ever. When using the normal corn syrup way, I always have issues with it setting up and it is always way sweet, like candy. But this came out beautiful. Made it's own nice crusty top and the inside set up wonderfully, and the sweetness was perfect. Like a pie and not like candy. You MUST try this.
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White Cheese Chicken Lasagna

Reviewed: Jun. 9, 2014
To be fair, I made this recipe as written, except using only 1 package of spinach, b/c I did not pay close enough attention to the fact that it calls for 2. When it came to assembling this, I mixed the ricotta, spinach and chicken together, to make it easier. This recipe is extremely good. I did use fat free milk and part skim cheeses, and you couldn't tell. It is still divine and delicious. The only complaint we had was, we felt it could use more salt and more garlic, so the next time I make this, I will add a lot more fresh garlic and extra salt. This was even better the next day.
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The Best Lemon Bars

Reviewed: Mar. 17, 2014
These are SO good. So so good! Not to mention, SO easy to make! I used the juice of 2 very large lemons, and found that I would prefer a little more lemon flavor. My husband and family agreed that they would like it more tart and less sweet. My husband also said he would prefer a thinner crust. So, while the recipe as is is absolutely delish, next time I am going to add the juice of atleast 3 or 4 lemons, and reduce the amount of crust!
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Ham and Cheesy Potato Dinner

Reviewed: Feb. 23, 2014
Really easy and really good. Followed the recipe exactly, but used less ham, since it seemed like I had tons of ham after about 1.5lbs. For as easy as it was, this had tons of flavor and was fantastic. Will be making it again.
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Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Feb. 3, 2014
I made this recipe as written and thought it was delicious. I absolutely love blue cheese, but my husband sometimes doesn't like such a strong flavor, so I used half ranch dressing and half blue cheese, and used blue cheese crumbles. I cooked this in a small crockpot. After tasting it, I actually added a little more Franks and a few more blue cheese crumbles. Totally delish, and I used all low-fat ingredients (low fat dressings and reduced fat cream cheese). This is a keeper.
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Slow Cooker Butter Chicken

Reviewed: Jan. 30, 2014
I followed the recipe exactly, and even added a few tsps of Fenugreek per others suggestions. First of all, there is a lot of work to be done for a so called "crockpot mean". In my opinion, you may as well just make this in a large pan and let simmer for 30 min or so. Secondly, it had the same issue that all other Indian recipes I have tried. It tasted too much like tomato and lacked "something" in flavor. I even added more of all seasonings, thinking maybe the long cooking caused blandness.
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Cabbage Rolls II

Reviewed: Jan. 30, 2014
I've never had Cabbage rolls so I have no idea what they should taste like. I followed the recipe, except I tripled the sauce recipe. I did not want dry cabbage rolls. Once they were in the crockpot, I sprinkled salt and pepper and then poured the sauce. These were....eh...OK. Kinda plain, not very exciting. They weren't terrible or nasty, but they weren't anything I would make again.
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Slow Cooker Salisbury Steak

Reviewed: Jan. 15, 2014
Very easy and tasty recipe. I used cream of mushroom only because it made more sense to me, versus cream of chicken. Nice flavor and easy to put together. I reduced the beef by half (but kept onion soup mix the same) since it was just myself, my husband and daughter, and still made 6 patties. served over mashed potatoes- excellent dinner!
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Slow Cooker Barbequed Beef Ribs

Reviewed: Jan. 15, 2014
Awesome! I followed the recipes exactly, except I only added about 1/4 water, bc I like thick sauce. I cooked these on warm for about 10 hours, bc my crockpots low setting stil sometimes gets too hot. Next time I may use pork ribs, bc beef ribs arent my fave- too much fat and hardly any meat. Served over rice with extra sauce, super yummy!
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Avocado Ranch Salad Dressing

Reviewed: Jan. 11, 2014
I was super excited for this, but it ended up being a let down. It had no flavor at all, and that was after it sat for nearly 24hrs.
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Kickin' Collard Greens

Reviewed: Dec. 9, 2013
With my few minor changes, this recipe is a solid 5. First, I skipped the olive oil and just cooked the garlic and onion in the bacon grease. I chopped the bacon up first, then cooked in the pot and then tossed in the onions and garlic. I also used twice as much bacon. Instead of pepper flakes, I used several dashes of tobasco sauce, I think this adds a much better flavor than the flakes. To the broth, I added a few splashes of cider vinegar as well as 1 tbs brown sugar, both help get rid of the bitterness. Let it simmer for about 3 hours, and yumm! Absolutely wonderful.
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Shrimp Bisque II

Reviewed: Nov. 25, 2013
OH MY GOODNESS! This bisque is absolutely amazing. I follwed the recipe, except I did not use the Sherry, since my local store did not have it. I also only had 1oz of Brandy (misread the recipe) and just subbed a few splashes of white wine. I did not find this recipe difficult at all. I used a fine mesh strainer which worked like a charm and made the straining super simple and fast. My only suggestion is to double, if not triple the amount of shrimp. I served this over some rice (which is traditional of some bisques) and with crusty bread. Most amazing bisque. Will save this recipe and use for a lifetime!
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Oct. 25, 2013
Super easy, cheap and delish! I halved the recipe since it was just myself and my husband. On accident, I used the same amount of cayenne, so it was spicy! I used less broth and added white wine. The key to thicken the sauce is to simmer. Once it reduced by half, I added the sour cream and YES you can cook sour cream. I added shrimp to have a protein. This was so delish. I would serve to guest with a salad and crusty bread.
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Burgundy Pork Tenderloin

Reviewed: Oct. 23, 2013
Holy Moly! Something that is so easy to make and tastes so good and that can be served at a formal dinner, deserves nothing but the highest rating! Like other reviewers, I was very skeptical, but since there were so many high reviews, I decided to try it. I've made tenderloins so many ways trying to find something that is good, but even the most "fancy" and difficult recipes end up so-so. For this, I used a smaller tenderloin, it was 1.44lbs (only feeding 2 adults and a kid). I seasoned it per the recipe, and then seared in a hot pan, to avoid the off grey color it would have. I used 1.5c of inexpensive (but not dirt cheap) burgundy wine and a half cup of beef broth. Cooked until the meat red just under 160, took it out and prepared the sauce. Sliced and covered with the sauce. HOLY MOLY. This has to be the most tender and flavorful tenderloin ever. It was amazing. I served with mashed potatoes and covered them with the sauce :)
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Pizza Casserole

Reviewed: Oct. 22, 2013
Very good! My family thought this was different and good. I did use rotini pasta as a peference, and used turkey perpperoni. Next time, I plan on using ground italian sausage instead of ground beef. The beef didn't give it a "pizza" flavor, but I think with ground italian sausage, this will most definitely be 5 stars.
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Chicken Piccata II

Reviewed: Oct. 22, 2013
Can't say I was impressed by this. I did coat the chicken and let it sit in the fridge for about an hour to help it stick, but the flavor really wasn't anything amazing to me. I have never had chicken piccata, so maybe I was just expecting more. My husband thought it was so-so as well.
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Beef and Bean Chimichangas

Reviewed: Oct. 22, 2013
These were SO good. SO SO good! I am so glad I made them! I used extra lean beef (94/6), fat free beans and reduced the corn by about half. I took some other reviewers advice and brushed a little bit of melted margarine on top, to allow it to get crunchy. I cooked for only about 25 min, which was plenty of time for the inside to get super hot and then turned on the broiler for about 3 min, this helped the top brown and crisp some. Served them with light sour cream, lettuce and tomatoes...absolutely amazing. Next time, I will probably omit the cheese, since it really doesn't add to the flavor but just adds fat and calories.
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Boilermaker Tailgate Chili

Reviewed: Oct. 14, 2013
I've made chili many, many times, but this is probably the best. First, I reduced the recipe by half, which gave me a crockpot full of chili. I also used half the amount of jalapeno, just to make sure this wasn't too hot for my 9yr old. I used just a green pepper and did not include celery, since none of us like celery. I used one of my husband's "winter lager" homebrews for the beer. This simmered for several hours. We served ours with cheese, sour cream and corn bread. This was really good! I have some today for lunch and can't wait to see how much better it has become.
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Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Reviewed: Oct. 10, 2013
We loved this recipe. I used rice flat noodles, since that is what my store had, and I am glad, because I prefer them over other asian noodles. (Rice flat noodles are what are used in dishes like Pad Thai) We had less sweet chili sauce than called for, so it was only used on the noodles. We topped our servings with siracha and yum! Absolutely loved it. Flavorful and simple and healthy.
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