Cynthia Recipe Reviews (Pg. 1) - Allrecipes.com (10263778)

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Green Onion Ranch Dip

Reviewed: Aug. 17, 2009
This was delicious! I didn't have the suggested amount of green onions, but honestly, it didn't matter; it was flavor-packed with the amount I had on hand. I love the fact that this recipe did not call for a ton of mayo. This is a perfect dip if you are a green onion lover like me.
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35 users found this review helpful

Jambalaya Casserole

Reviewed: Nov. 9, 2010
Scaled down for 6 people. It made a ton of food! I used all ingredients listed except for browning sauce, but used different amounts based on what I needed to get out of fridge since I am going out of town and needed to use it all. I also had a cup of shrimp and one small chicken breast I needed to use so threw that in. I'm a bit of a spice-y type person, so used ingredients called for but added that for my taste as well. Would not hesitate to serve to company and it's super, super easy. I cooked it on top of stove in my cast iron dutch oven.
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25 users found this review helpful

Buffalo Chicken Wraps

Reviewed: Oct. 14, 2009
You can't get much easier than this. It was also very tasty! I didn't have blue cheese, so used ranch. My daughter and I enjoyed it.
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23 users found this review helpful

Deep Dish Lasagna

Reviewed: Jun. 4, 2009
This is absolutely the best lasagna I've ever had. I had to sub a coupla items because we don't have ricotta or Italian sausage where I live (China) so I subbed tofu and made my own sausage. I only had two eggs. Added some extra veggies (zucchini, mushrooms, grated carrots) but it would have been just fine without that. I would rate this higher if I could. I even had some for breakfast this morning and it was even better. I can't believe more people have not tried this recipe. After reading the reviews of other lasagna recipes, I found that most people made changes that were already included in this outstanding recipe.
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22 users found this review helpful

Spinach Bacon Quiche

Reviewed: Feb. 2, 2011
I rated this five starts because it is what it says it is, "Spinach Bacon Quiche" and it's a great recipe for that. However, I needed to use up some veggies and added another egg because I only had one egg left over (who needs ONE egg?). I only had two slices of bacon, but it didn't matter. I used puff pastry for the dough. Delicious!
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20 users found this review helpful

Shrimp Salsa

Reviewed: Apr. 25, 2010
Very, very nice. I added a tad of jalapeno because I needed to use it and a bit of extra garlic because I LOVE it. I had some grilled shrimp left over from the evening before and wow--it was so good in this dish. Really healthy salsa!
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20 users found this review helpful

Herman Reunion Cheese Ball

Reviewed: Apr. 9, 2010
I used only 1 1/2 pkg. cream cheese but kept all other ingredients the same due to comments regarding it being bland. Also added some freshly snipped chives. I didn't freeze; just rolled in pecans and fresh parsley, wrapped it up and placed in fridge. Absolutely wonderful! Great flavors after sitting in fridge all afternoon. I rated it four stars since it would have been a bit bland using the three blocks of cream cheese.
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19 users found this review helpful

Iced Coffee Syrup

Reviewed: Jun. 19, 2009
I am so glad I saw this on RE yesterday. I made it and used it for an entirely different purpose. Used as a creamer for my coffee. I am a coffeeholic. I just used less water. So yummy! I am going to go make some more to use as an afternoon iced coffee. Thanks Stacey! A great treat...
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18 users found this review helpful

Fried Dill Pickles

Reviewed: Jun. 16, 2009
I've been meaning to rate these for over a year...This is one of my husbands favorite snack/side dish when we have some sort of sub-type sandwich or hamburgers. I usually add a little more pepper to them when they come out of the pan just because that's what he likes. I've also thrown a handful of panko crumbs into the mix at times for a slightly different texture. Either way these are good. Serve with ranch dressing.
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17 users found this review helpful

Louisiana Crab Dip

Reviewed: Jun. 16, 2009
1/4 teaspoon hot sauce for a cajun dish? I started out thinking that was odd, but thought maybe the horseradish would make up for it. My only addition at first was to add shrimp. After 30 minutes of cooking, I took it out of the oven but it was still a little runny so I was going to put it back in the oven and decided to taste it first. I had to get busy and start adding red pepper flakes, green onion tops, bay seasoning and black pepper. I think it's a great base, but certainly not enough heat for a dish that is from Louisiana.
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17 users found this review helpful

Red River Beef Stroganoff

Reviewed: Apr. 21, 2009
Such a comfort food! Used the ingredients called for, but used different amounts for my taste. Simmered in red wime before adding the broth and only added a little broth at the time. Simmered for an hour or so ( adding a little broth every so often) and only added 2 spoonfuls of sour cream. The consistancy was perfect for me; not too runny or too thick. YUM!
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16 users found this review helpful

Pecan Pie V

Reviewed: Jul. 4, 2011
I didn't bring my recipes with me when I moved to China and was looking for a recipe as close to mine as possible and this is it. We HATE pecan pies that use any type of syrup (too sicky-sweet)and this recipe is perfect for us. I have diabetes, so used Splenda. I am from the south, and this is how the older women in my family made their pecan pies.
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15 users found this review helpful

Parsley and Parmesan Crusted Pork Tenderloin

Reviewed: Mar. 27, 2012
I really enjoyed this! It was so tender and moist. I usually have all of the ingredients on hand so plan to make it more often. I had two tenderloins which were a pretty nice size, so cooked it longer~probably about 40 minutes. Served with roasted brussel sprouts and corn on the cob. I wouldn't hesitate to serve this to company. It also makes fabulous sandwiches the next day!
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14 users found this review helpful

Cinnamon Raisin Pinwheels

Reviewed: May 15, 2009
My husband really, really liked these. He ate 5! He saw me making them and asked me to add pecans and really that was the only added ingredient. I don't pour in all of the milk at one time when making biscuits, bread, etc... because some days you need it all and some days you don't depending on the weather. I floured my parchment paper, my hands, the rolling pin for rolling out the dough and had no problem. When rolling the dough into the roll, just use the floured parchment paper to roll and it won't be sticky. After it's rolled, you might want to place in the fridge for a few secs to make slicing easy. I didn't use the muffin tins and only cooked half of the log. I made icing by using 1 cup confectionary sugar, 1 tbsp vanilla and maybe one tablespoon of milk. (Add slowly until you get the consistancy you like.) Just drizzled it over hot rolls with a spoon and they were beautiful!
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14 users found this review helpful

Asian Mushroom Soup

Reviewed: Mar. 11, 2009
Having just purchased a beautiful assortment of mushrooms, I wanted to make mushroom soup and found this recipe. I usually have to majorly doctor up recipes for taste, but this one is good. The soup is so versitle, so my changes were minor--Used shrimp instead of chicken and added hot sauce. Also used more broth. I am living in China at the moment and this is as good as I've eaten in any restaurant.
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14 users found this review helpful

Haitian French Toast

Reviewed: May 23, 2009
Husband and daughter loved this. I kinda cheated and placed sliced french bread in oven at 200 degrees for 10 minutes instead of letting bread sit out for 4 hours, otherwise made as written. Served with syrup on the side.
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12 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: May 20, 2011
Excellent Etouffe! I always use butter when making the roux and I just added spices to taste--didn't measure but I am sure it was close. Such an authentic dish. Thanks so much for sharing!
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10 users found this review helpful

Pasta Lasagna

Reviewed: Mar. 21, 2011
I made my own sauce so it was plenty flavorful with the onions, garlic, other veggies that I always use (mushrooms, zucchini, carrots etc...) in homemade pasta sauce. I made it all in the morning, covered and placed in the fridge. Took it out of fridge to take the chill off for 20 minutes or so and baked covered for 35 minutes; removed cover and threw on some fresh mozzerella and cooked for 5 minutes or so. PERFECT! Topped with fresh basil for color. Served with an Italian style salad with Basil Vinaigrette Dressing (by Neerondogs) from this site and homemade garlic bread.
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10 users found this review helpful

Shrimpcargot

Reviewed: Aug. 20, 2009
I made this exactly as the submitter suggested, even though I was tempted to tweak. My mushrooms were not done enough for our liking. Next time I will doctor up a bit and pre-cook the mushrooms a bit first as others suggested. I love garlic butter, shrimp and mushrooms (what's not to love?)but will add a little white wine and lemon juice to it next time. Definitely don't skimp on the garlic butter!
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10 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Sep. 30, 2009
I've made this several times this year. This is by far the most authentic biscotti recipe that I've come across. Using the olive oil is a must in my opinion. I've made this using pecans as well as pistachios...both are fantastic.
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9 users found this review helpful

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