Cindy in NY Profile - Allrecipes.com (10025683)

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Cindy in NY


Cindy in NY
 
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Member Since: Jan. 2007
Cooking Level: Not Rated
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Recipe Reviews 19 reviews
Refreshing Limeade
I used a large container and added 1 qt warm water to dissolve the sugar - which I used to taste, probably ended up using about 1 1/4 cups of it. I then added 1 cup freshly squeezed lime juice and 1 more qt cold water. Shook it up and poured into a glass full of ice cubes. Delicious!! The only thing I'll do differently next time is to strain the pulp out of the juice - my kids didn't like it in theirs - which I should have known because they make me buy pulp free orange juice - LOL ** I think the directions are way too vague - the juice of 3 limes could be more or less depending on the size and juiciness of your limes. I ended up using about 10 small limes. I think 1 cup of juice was perfect for 2 qts of water. It all depends on your personal taste buds how much sugar and lime juice you use.

0 users found this review helpful
Reviewed On: Jul. 20, 2014
Chip Truck Fries
This recipe is awesome! So simple and so delicious!! Sometimes I add red pepper flakes when I want them a little spicy. This recipe works well with Sweet Potatoes too - Yummy!!

1 user found this review helpful
Reviewed On: Dec. 2, 2013
Stuffed Zucchini with Chicken Sausage
I made this last night - it was delish! I was in a rush and totally forgot about the bread crumbs, parmesan, and basil - but it was so good even without them. The only complaint I have is that the zucchini took way longer to cook than is stated in directions. I also had quite a bit of stuffing left over so I took a small zucchini from our garden and sliced it in rounds (they were about the size of a quarter), sprayed the inside of a small baking dish with non-stick olive oil spray, and then placed some stuffing in first then layered the slices, and some shredded 4 cheese Italian blend cheese, stuffing, zucchini, cheese, repeated until the stuffing mix was all gone. I then added some cheese on top and popped it into the oven with the zucchini boat. I baked the boat for 1 hour and it still wasn't as soft as I'd like it to be and the top was browning so I removed it from the oven and covered with aluminum foil for a few minutes while I set the table and whipped up some garlic bread. By the time we finished our salads, the zucchini had softened a bit, but not quite enough. It was so yummy and everyone ate all that was on their plates, even my zucchini hating 14 yr old daughter. My husband, he's not a big fan of zucchini either, actually finished off the boat and asked it there was any more. He ate all that was in the bowl!! He said he preferred the layered method much better than the zucchini boat method, so that's how I'll make it in the future. Thank You Christine!! :0

0 users found this review helpful
Reviewed On: Aug. 7, 2013
 
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