DChrissy Recipe Reviews (Pg. 1) - Allrecipes.com (18601135)

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jan. 28, 2013
Wow! This dish is amazing! This is the best artichoke and spinach dip I've ever had! A few tips and alterations: roast an entire head of garlic (I know, but it's good) by cutting the top off, putting it on foil, pouring a little olive oil on, sealing it and baking it in the oven for about an hour on 200 degrees. After it's cooled, squeeze out the roasted garlic cloves and add that to the ingredients. Use two packages of spinach, two cans of artichoke hearts, two containers of Bertolli Alfredo sauce, add Romano cheese, and use the full 8 ounces of cream cheese. Mix all of the ingredients in a bowl, and then transfer the mixture to a baking dish. PERFECTION!
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Soft Frosted Sugar Cookies

Reviewed: Dec. 26, 2012
I wasn't pleased with these cookies at all. I followed the recipe exactly except for scaling down the salt to 1/2 tsp. The texture of the cookie threw it off. It tasted more like cornbread than a cookie. A total waste of ingredients.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 3, 2011
I just finished baking a huge batch of these and I must say, they are amazing! The two major (and necessary) changes are adding 1 tsp. salt and replacing the 1 tsp. of vanilla extract with 2 tablespoons. Make sure you use good quality vanilla extract and chocolate chips. It makes all the difference. Bake the cookies on parchment paper. Mine baked for about 12 minutes. To keep the cookies soft, store in a plastic container or food storage bag with a slice of bread.
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Cha Cha's White Chicken Chili

Reviewed: Aug. 12, 2011
This is a pretty good basic recipe. My first time at making white chili. I sauteed a yellow onion, lots of garlic and a jalapeno pepper in some olive oil until soft. Then I added the shredded meat of two rotisserie chickens, four cans of white beans (I mashed the last can to a paste to make the chili thick), two packets of white chicken chili seasoning from McCormick, plus more cumin, pepper and enough chicken stock to give it the proper consistency. Very good with cornbread muffins.
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Hot Artichoke and Spinach Dip II

Reviewed: Feb. 10, 2011
Oooohh, this dip is so good!! I've made this a few times and each time, there are no leftovers! Try to make this dip as spanakopita by separating sheets of phyllo dough on a surface. Brush melted butter on the phyllo, add another phyllo sheet, butter and repeat for about 4 or 5 layers. Cut in strips, then squares, spoon this dip in the center. Fold over to make a little triangle, seal and bake on 350 until golden brown. Yumm!
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Bill's Blue Cheese Dressing

Reviewed: Feb. 5, 2011
This is the best blue cheese dressing I've made. The base recipe doesn't require many changes. I increased the spices to my taste, added the juice from half a lemon and increased the blue cheese. This doesn't really need salt since there's cheese. Use a good quality cheese for this one...it makes all the difference.
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Photo by DChrissy

Holiday Cranberry Sauce

Reviewed: Nov. 27, 2010
This was surprisingly very good. I'm usually a fan of the cranberry sauce in a can, but this was a nice change with all of the spices. I used orange juice instead of water. I also strained the mixture for a smooth sauce. Perfect!
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10 users found this review helpful
Photo by DChrissy

Gourmet Sweet Potato Classic

Reviewed: Nov. 27, 2010
This recipe was really good, but needed a few tweaks. I added a tablespoon of vanilla extract, only used brown sugar and played around with the spices until the sweet potato mixture tasted right to me. I only used 3 large yams, which worked out to be plenty. I also doubled the topping. Very good with a few changes.
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Photo by DChrissy

Grandmother's Buttermilk Cornbread

Reviewed: Nov. 27, 2010
This cornbread was absolutely delicious and required no changes. It was flavorful and sweet with great texture. It went perfectly in my cornbread dressing for Thanksgiving. Awesome recipe!
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Roasted Lemon Herb Chicken

Reviewed: Oct. 4, 2010
This was a great basic recipe for roast chicken. I baked the chicken on a bed of sliced onions and minced garlic, along with the olive oil/lemon juice blend. I bought a chicken already cut up and seasoned both sides with Italian seasonings, kosher salt and black pepper. Best roasted chicken I've made!
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Sage Pork Chops

Reviewed: Sep. 19, 2010
This is a pretty good base recipe, but it needs a few changes. First, don't mix the seasonings together (you can't control how much you use). Use the salt, pepper and sage to your taste, seasoning both sides. I added garlic powder and onion powder. Brown the chops in a combination of olive oil and butter (oil gives a higher burning point, butter gives the flavor). I put low-sodium chicken broth, onions and garlic in a baking pan and placed the chops on top. Cover the pan with foil and bake for an hour on 300. The chops are moist and tender and NOT SALTY. Whisk a little cornstarch in the pan drippings for a tasty gravy.
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Photo by DChrissy

Crustless Spinach Quiche

Reviewed: Jul. 1, 2009
Pretty good, though I don't really eat eggs. I sauteed half an onion in two tablespoons of butter and added about half a box of the defrosted frozen spinach (make sure you drain it). After it cooled, I added the mixture to the eggs with a touch of cream and yellow American cheese. I garnished the dish with cherry tomatoes and a little Parmesan cheese.
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Green Bean Casserole I

Reviewed: Nov. 3, 2008
This recipe is pretty bland as is. I doubled the recipe and used two bags of frozen green beans, a can of cream of mushroom soup and a can of cream of chicken soup instead of the sour cream and heavy cream instead of milk. I added cooked and crumbled bacon, shredded Cheddar cheese and a sauteed onion to the mix. Very delicious with the changes.
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8 users found this review helpful
Photo by DChrissy

Buttery Rolls

Reviewed: Aug. 5, 2008
My first attempt at homemade rolls, and boy were they good! I don't have a bread machine, so I warmed the milk in the microwave for 45 seconds and tested with my finger (if it's too hot for bath water, let it cool a little or it'll kill the yeast). Add it to a big bowl along with the sugar then the yeast (Use one of those active yeast packets and they rise plenty). Let that sit until it doubles and looks bubbly. Melt the butter in the microwave for about 45 seconds and again tested with your finger (same principle). Add the butter to the yeast mixture and two eggs, slightly beaten and mix. In a separate bowl, mix flour and salt. Add flour mixture to yeast mixture three heaping tablespoons at a time until all is used (use it all, even if it means using the flour mixture on the board as you knead). Knead for 5 minutes, put in a buttered bowl, cover with a clean, damp dishtowel and allow to rise in a warm place for 45 minutes. Punch down, and separate into balls (they rise a lot so small balls will yield normal-sized rolls). Put on buttered cookie sheet, cover again and let rise another 45 minutes. Brush with melted butter and bake at 350 until golden brown. Yummy!!
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Greek Pasta with Tomatoes and White Beans

Reviewed: Jul. 15, 2008
This recipe has a good basic concept, but needs a lot of help. First, saute one small onion and green bell pepper in a few tablespoons of olive oil along with some garlic. Beans totally don't go in this dish. Instead use veggie protein (aka veggie crumbles, veggie patties or veggie sausage) like Morning Star. You get that meat flavor you're looking for. Season the veggie meat like you would anyway with spices like salt, pepper, oregano, thyme, basil and parsley. Allow the veggie meat to get a little crispy then add your own or a prepared pasta sauce (the canned tomatoes yield a watery sauce by themselves). Let it simmer a few minutes, then added a few handfuls of fresh baby spinach. Ten ounces is way too much...you'll be okay with 6 oz. Add the penne and stir. I don't like feta, so I grated some fresh parmesan cheese on the top and it was perfect. You can't tell meat isn't in this.
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Hot Artichoke and Spinach Dip II

Reviewed: Feb. 16, 2008
Oooohh, this dip is so good!! I've made this a few times and each time, there are no leftovers! Try to make this dip as spanakopita by separating sheets of phyllo dough on a surface. Brush melted butter on the phyllo, add another phyllo sheet, butter and repeat for about 4 or 5 layers. Cut in strips, then squares, spoon this dip in the center. Fold over to make a little triangle, seal and bake on 350 until golden brown. Yumm!
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1 user found this review helpful
Photo by DChrissy

Shrimp, Broccoli, and Sun-dried Tomatoes Scampi with Angel Hair

Reviewed: Aug. 13, 2007
This recipe is only about 3 stars as is, but 5 with some changes. I marinated the shrimp in kosher salt, black pepper, Italian seasonings, onion powder, minced garlic and olive oil overnight. I grilled the shrimp on an indoor grill and set to the side. Sautéed a pack of frozen broccoli in butter, added minced garlic, black pepper, onion powder and a can of tomatoes for 5 minutes. I used lightly buttered Chinese lo mein noodles, too. YUM YUM!!
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Naan

Reviewed: Aug. 7, 2007
Really great recipe!! I loved the taste of this bread because it's so close to what's served in some of my favorite Indian restaurants. I omitted the garlic. Instead of grilling, I cooked the naan in a large saute pan after I brushed both sides with melted butter. Make sure you don't add too much flour when you're kneading, or the dough will be stiff. Add just enough flour to have the dough just barely clean the sides of your mixing bowl. If you're having problems with the dough not rising (maybe it's not warm enough in your house), try putting it in a warm oven (200F) with the door open and covered with a damp towel.
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Thai Cashew Chicken

Reviewed: Aug. 7, 2007
This recipe is good, just requires a lot of tweaking. When marinating the chicken, I replaced the fish sauce with low-sodium chicken stock, the fresh ginger with powdered and the hot pepper sauce with black pepper. Use low-sodium soy sauce, too (you can't tell the difference). Make sure you let the chicken marinate for 2 hours...makes all the difference. I replaced the jasmine rice with basmati (you need to let basmati soak in water for 20 mins.). I minced the onion and added one of those frozen veggie packs with carrots, mushrooms and sugar snap peas. I only had salted cashews, so I just rinsed them a few times in a bowl of water and mixed them in with the dish. I had no problems with the consistency of the sauce or the overall saltiness of the dish. Great recipe with the changes. I will definitely make this again!
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Lemon Garlic Tilapia

Reviewed: Jul. 30, 2007
Excellent recipe!! The only changes I made were to use 3 lemon slices instead of lemon juice. It still gave me the lemon flavor without being overpowering. I also warmed the lemon slices, butter (which I increased to 2 tablespoons), garlic, parsley and black pepper in a saucepan until the butter melted. It took the raw taste out of the garlic and allowed everything to combine. Then I just poured the mixture over the fish and baked in a foil pouch. Yum yum!!
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