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

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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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166 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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66 users found this review helpful

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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25 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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6 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

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

Baked Split Chicken Breast

Reviewed: Dec. 21, 2014
I've baked chicken this way for years, it's delicious! I use salt, black pepper, garlic powder, parsley, sage, rosemary, & thyme. Just sprinkle all on top of the skin, place bone side down on a broiler pan sprayed with cooling spray. I put water in the bottom of the pan, this keeps the inside moist and juicy and lets the skin crisp up beautifully. Try this chicken, you'll love it!
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3 users found this review helpful

Suki's Spinach and Feta Pasta

Reviewed: Aug. 19, 2014
I think this dish is delicious! Very FRESH tasting!! For those who don't like a lot of spices, the red pepper could be left out. For those who like more spiciness, add more red pepper, or any other spice that you like, more garlic, basil, oregano, parsley.... whatever your taste buds prefer. Please don't give low stars to a recipe because it's not spicy enough for you when you know your own preferences - if you prefer spicier food then 1 pinch of red pepper certainly wouldn't be enough for you. And don't rate it when you change the ingredients either. Rate it only if you make it as it's written. It really bothers me when people do that! I made it as it's written, tasted it and rated it - I give this recipe 5 stars! It's simple, fresh tasting restaurant quality, and healthy for you. I truly enjoyed it and am looking forward to leftovers tomorrow (and there's a lot - my family wouldn't eat any. They don't like it when I make "new" things- oh well...... more for me!!) Next time I make it I may tweak it by adding zucchini, and/or grilled chicken or shrimp. As is it's yummy. Being able to "customize" it by adding different ingredients just shows that it's a versatile recipe also. Thank you Suki for posting it!!
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3 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

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

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

Maple Salmon

Reviewed: Jan. 2, 2015
Absolutely delicious! I marinated the salmon, skin up, in a heavy duty foil packet for about 1 hour. I left out the garlic salt because I didn't have any. I minced up some fresh garlic, and just used a tiny bit of salt, low sodium soy sauce, pure maple syrup, and ground black pepper. I baked it inside the packet placed inside a glass dish, for about 15 minutes, then opened the foil and broiled it for about 5 minutes. I didn't add any thickening agents to the sauce, just spooned it as it was over the fish and the rice I served with it. I loved it - my daughter said "Yuck, salmon is too fishy tasting for me" so I ate her portion too!! There is one small piece left, so tomorrow I'll have it for lunch on a bed of mixed greens - I can't wait!! I will definitely be making this again!! Thank you STARFLOWER for this scrumptious fish dish!!
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2 users found this review helpful

Slow Cooker, Easy Baked Potato Soup

Reviewed: Dec. 21, 2014
Made exactly as written, except I halved everything because I was making it just for myself. Soup is VERY salty - next time I'm leaving out the seasoned salt and adding bacon to each individual bowl. Also there's a lot of onion in it, with the ranch mix (I made the mix the author of this recipe suggested - The-Baby-Bow-Lady comment) and the onion in the soup and the garnish of green onions - my stomach was a little upset, so next time I'm cutting down on them also. I think this soup sort of tasted like clam chowder without the clams. I'm going to try adding clam juice and chopped clams. It's very easy to prepare, and cooking it in the slow cooker took only about 4 hours total, 2 1/2 on high, and 1 1/2 on low, maybe because I cut my potatoes up into small bite sized chunks.
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1 user found this review helpful

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

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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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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Jay's A.1.® 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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Refreshing Limeade

Reviewed: Jul. 20, 2014
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.
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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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Bob's Sweet Pepper Skillet

Reviewed: Jun. 9, 2013
Delicious! A yummy topping for cheeseburgers!! Excellent!!!
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