Cindy in NY Recipe Reviews (Pg. 1) - Allrecipes.com (10025683)

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Bryan's Sweet and Hot Tomato Pasta Sauce

Reviewed: Jan. 30, 2007
I have been making this sauce for over 1 year. This is a GREAT recipe for sauce - My kids, ages 15, 9 & 7, LOVE it!! Everytime I make it they all say "Mom, you make the BEST sauce!!" When we go out to eat they say "Mom you should give this restaurant your sauce recipe!!" THANK YOU BRYAN this is the Absolute BEST SAUCE!!! It's DELICIOUS!!! I have used chunky tomatoes as well as puree and crushed. Sometimes I add celery salt and sometimes I don't. You don't necessarily need that ingredient, so if you don't have any don't go buy it just for this, it's PERFECT without it!! And as far as chile pepper, I just use regular crushed red pepper and it works just fine. You will LOVE it!!
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24 users found this review helpful

Basil Chicken over Angel Hair

Reviewed: Nov. 21, 2007
EXCELLENT Restaurant Quality meal!! My family LOVED this recipe (My husband raved about it and my kids, a teenager, a 10 yr old and an 8 yr old, all cleaned their plates). I wasn't able to follow the recipe exactly - I didn't have fresh basil or fresh tomatoes. I used one 15 oz can of diced tomatoes, and one 8 oz can of tomato sauce and I used dried basil, about 1 1/2 tblsp. I imagine it would be even better with the fresh ingredients. I used one chicken breast (pounded flat and fried in olive oil, removed it from the pan and used the same pan to make the sauce - one pan for the sauce + one pan for the pasta = EASY clean Up!! With salad and bread this meal is FANTASTIC!! One average sized breast of chicken fed 5 people.... talk about economical!! This is definitely going to be made again and again at my house....... maybe next time I'll use shrimp.......Absolutely a YUMMY recipe - don't be afraid to give it a try!!
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3 users found this review helpful

Broiled Herb Butter Chicken

Reviewed: Dec. 12, 2007
I've been making this recipe for years with a few differences - I use chicken breasts with skins and bones, dried spices from my spice rack and I skip the butter (decreasing the fat content of the dish) - Just sprinkle the spices - garlic, sage, rosemary, thyme and parsley (salt and pepper too if you like) over the top of each breast (adjust the spices to your family's taste - this may take a few times to get it to your liking), then pop in the oven on a broiler pan sprayed with non-stick cooking spray with about 1 inch of water in the bottom, bake at 350 for about 1 1/2 hours (adjust cooking time for the size of the chicken breasts- tops should be deeply browned and crispy). Remove from the oven and cover chicken, still on broiler pan, with aluminum foil for about 10 minutes and serve - you should have one of the most moist and delicious chicken dishes you've ever tasted. The water in the bottom of the pan serves two purposes - one: it will decrease the chances of a grease fire in your oven and two: it evaporates ensuring an extremely moist piece of chicken. The skin gets nice and crispy - I don't eat it but my kids can't wait to get their "crispy" - I have also made this with boneless breasts - but my kids prefer the ones with skin. This is an excellent way to cook chicken and the left overs make a delicious chicken salad. The house smells so good when you bake this chicken!!
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61 users found this review helpful

Perfect Porterhouse Steak

Reviewed: Dec. 21, 2007
If you let the meat come to room temperature before cooking you will get a tender steak!! I tried it and it's true - now I always make sure they're room temp. before I cook them - TRY IT - IT WORKS!! I also use Montreal steak seasoning.
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153 users found this review helpful

Butter Cream Frosting II

Reviewed: Dec. 22, 2007
EXCELLENT - I'll NEVER buy canned frosting again!! I used Butter instead of margarine and it was Yummy - not too sweet!! Thank You SO MUCH for this easy & delicious recipe - it's a KEEPER!!
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0 users found this review helpful

Jay's A Number One Burgers

Reviewed: Sep. 16, 2009
I made these last night, following the recipe exactly and I have to say these are not one of my family's favorites - my kids, 17- 11 1/2 & 10 - tasted but would not eat these. I love A-1 sauce and thought these would be terrific. They weren't so great. They're not good enough to make again.
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1 user found this review helpful

Zucchini Brownies

Reviewed: Aug. 23, 2010
EXCELLENT BROWNIES - DO NOT ADD EGGS - the mixture will appear to be very dry - but the zucchini will lose it's moisture into the batter when it's baking. My kids LOVE these - they don't even care that there's zucchini in them!!
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1 user found this review helpful

Broccoli Cheese Soup

Reviewed: Oct. 6, 2010
First - I reduced the amounts of ingredients because I only had one can of chicken stock. I have made a lot of Broccoli soup recipes from this site and this is by far the BEST!! I used left over Broccoli from last nights dinner (and baby carrots too) and that made the cooking time shorter which was OK with me because I was hungry!! I followed the directions exactly by adding the ingredients as they are written. I'm very happy with the results - Absolutely DELICIOUS!! I can stop looking for the PERFECT Broccoli soup recipe because I've found it!! Thank you Karin for sharing your WONDERFUL soup!!
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4 users found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 7, 2010
This is amazing!! I had never heard of quinoa until one day it was on the Dr. Oz show. I then searched allrecipes and found this recipe. I followed this recipe exactly the first time I made it, then changed it up the next few times. I add lots of other veggies to it, red, orange, yellow and green bell peppers, frozen sweet peas, zucchini - I also like to put it in a bowl or on a plate, top with shredded mexican blended shredded cheese (or taco blend) and zap it in the microwave to melt the cheese then sprinkle on Frank's Red Hot sauce - it's SO GOOD!! Absoultely delightful!! Thank you so much for sharing this recipe!!
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Bill's Blue Cheese Dressing

Reviewed: Oct. 7, 2010
I'd give this more stars if I could!! I've made this several times and my family LOVES it!! It's PERFECT for chicken wing dip and last night I made the Chicken Wing Pizza recipe from this site - using this AMAZING Blue Cheese Dressing -for the base and my whole family gobbled it up - I thought my husband would explode - he couldn't stop eating!! Bill you should look into producing this commercially - it's WAY better than any store bought dressing that I've ever tried and WAY better than most restaurants too!! DELICIOUS!!
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3 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jan. 13, 2011
I was looking for a great steak marinade and decided to try this one - mistake! Way too much basil - my kids wouldn't eat it. I think some aspects of this marinade are good. I'll try it again, using much less or maybe totally omitting the basil.
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6 users found this review helpful

Chocolate Chip Cookies I

Reviewed: May 6, 2011
I've been searching for a chewy delicious choc chip cookie and I've Finally Found It - my search has ended!! These are SO YUMMY!! I've made two batches this week alone - everyone gobbles them up! I changed a couple of things though - 1/4 C veg oil + 1/4 C butter and 1 t vanilla. Make sure to take them out of the oven just as the edges start turning golden brown. These remind me a lot of Freihofer or Entemann's choc chip cookies. Make sure you have lots of ice cold milk on hand to wash these delectable spheres down with. You won't be able to resist them - when they're still warm & gooey....... it's Pure Heaven!!
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3 users found this review helpful

Blackened Salmon Fillets

Reviewed: Jul. 20, 2011
Delicious!! I love spicy foods and this one is amazing!! I used a grill pan on my stove, buttered one side added the spices, put that side down first, then buttered and spiced the tops. After they were done, I laid them on top of a green salad with a simple dressing of balsamic vinegar and oil and it was wonderful!! This is definitely a keeper - Thank you so much for this awesome recipe - so simple and so very very good!!
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5 users found this review helpful

Refried Beans Without the Refry

Reviewed: Dec. 6, 2012
I needed a quick burrito filling and decided to try this recipe. Started cooking at noon - ready by 4:30. I did not have dried beans so I used one can of pinto and one can of black beans, drained and rinsed. I used 1 small onion, 1 T jalapeno from a jar, 1 T minced garlic, 1 tsp ground black pepper, only used 1 tsp salt, and 1/8 tsp cumin. I used only 1 cup of liquid which was chicken broth. I put all in my crock pot on high for 4 hours then just mashed everything right in the crock because the liquid to bean ratio was just right. We ate at 5 and OH MY!! It was absolutely delicious!! I couldn't stop "sampling" them after they were mashed - So Yummy!! I will definitely try this recipe as written but for now I'm very happy with my results. Thank You - No need to ever buy refried beans again!!
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EASY 4 ingredient Peanut Butter Fudge

Reviewed: Jan. 23, 2013
This is my recipe and everyone who eats it can't get enough - they all say it's delicious........ Very creamy and peanutty!! Give it a try and let me know what you think.
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Slow Cooker Chicken Stroganoff

Reviewed: Mar. 1, 2013
I didn't find this recipe that great. It was OK but I will not make it again. I made it as written and can not think of anything to do to improve it. It wasn't as wonderful as most of the ratings suggest.
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Bob's Sweet Pepper Skillet

Reviewed: Jun. 9, 2013
Delicious! A yummy topping for cheeseburgers!! Excellent!!!
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Stuffed Zucchini with Chicken Sausage

Reviewed: Aug. 7, 2013
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
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Chip Truck Fries

Reviewed: Dec. 2, 2013
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!!
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1 user found this review helpful

 
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