Cookin'Cyn Recipe Reviews (Pg. 1) - Allrecipes.com (10472934)

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Beaumont Ranch Potato Salad

Reviewed: Aug. 26, 2014
Outstanding! The key to the savory flavor is that the warm potatoes are coated with tarragon vinegar mixed with the dry Italian dressing before you start mixing everything else in. A great base to add what you wish to make it your own. I added 4 coarsely chopped hard-boiled eggs along with chopped dill pickles of which did not overpower it at all. Do yourself a favor and dice your potatoes before boiling, and don't overcook them. Also be easy on the mayo at first until you have the consistency you're looking for. Thank you Beaumonts for sharing your "secret" recipe! This is a keeper in my arsenal.
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Baked Fruit Buckley

Reviewed: Aug. 1, 2014
This reminded me of a loaded fruit coffee cake of sorts because the batter yielded a more cake-like texture. We liked this a lot, especially topped with vanilla ice cream for dessert. I added cake spice in lieu of the cinnamon which gave the blueberries a warm spicy flavor. Very easy and very good.
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 1, 2014
Hubs and I loved these! They made for a nice light summer meal served with green salad. They would make great appetizers for a large gathering. I clipped fresh rosemary from the garden, which made for a heavenly aroma. Not wanting to mess up the grill, I cooked them on a foil-lined grill basket as others suggested. This was okay to do, However, when I make these next time I'll cook them directly over the flame. I missed that little bit of char on the meat.
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Pan-Seared Tilapia

Reviewed: Jul. 30, 2014
This is an easy way to prepare Tilapia. I generously seasoned the filets in a lemon pepper seasoning before giving them a light dredge in the flour. Instead of brushing the butter on afterward, I just melted it in the pan with the olive oil for frying. They were delicious. The flavors were locked in due to the pan searing and there was no grease residue. This method works great on many other types of fish as well. Served with rice pilaf and asparagus, this makes for a lovely meal.
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Old Fashioned Strawberry Shortcake

Reviewed: Jul. 29, 2014
Texturally, this is exactly what I want in a shortcake. A little coarse to soak in fruit juices, and a nice rise in the pan with a golden top. For me and hubs, it lacked in the flavor department even after the fact I added a teaspoon of vanilla extract. It just wasn't sweet enough. With that said, this recipe is as close as I have found to being a good shortcake base. It definitely beats the store bought spongy cakes. I'll try it with butter next time and see if that makes a difference. As for the bake time, it was definitely understated in the recipe as others have noted. It required an additional 15 minutes to yield a beautiful cake.
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Jordan Marsh Style Blueberry Muffins

Reviewed: Jul. 23, 2014
For blueberry muffin purists out there, look no further. Not too sweet, these "rise" to the occassion. I baked them for 25 minutes at a steady 375 and they came out perfect. No flat tops here. As others have mentioned, they look and taste as if they came out of that little corner bakery on Main Street, USA. No alterations needed unless you want a doctored up muffin. Plain and simple. Perfect.
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Strawberry Cream Salad

Reviewed: Jul. 16, 2014
This unique meringue base is one to try! It's like one of those Italian meringue cookies, only an entire layer in the bottom of the pan. I used coarsely chopped club crackers and pecans incorporated into the whipped egg whites. Be gentle when adding the cream cheese layer as the base is very delicate and could collapse easily. We absolutely loved this version of a strawberry cream salad. It's so much better the next day, and the day after! Definitely a keeper. Will be great to take to potlucks.
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Orange Almond Pound Cake

Reviewed: Jul. 12, 2014
Way, way too much butter. The orange flavor didn't come through. This is a heavy, greasy cake.
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Elbows Mac and Cheese with Tuscan Herb Sauce

Reviewed: Jul. 11, 2014
Though we thought it was good, there were a few things I had to add to the recipe to give it the additional flavor it lacked as written. The Tuscan Herb Sauce is delicious when cream is added, and incorporates well with the pasta. I found that additional garlic was needed, in addition to an Italian herb blend to give this dish a boost. Fresh chopped basil gave it a nice aroma and added flavor. I think a ground beef or sausage would make it more like a meal. I'll probably try the sauce with larger noodles and some added veggies next time.
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Congresbury Ginger Shortcake

Reviewed: Jul. 11, 2014
Far from being a shortcake, this was more like a cookie. The only reason why I give it three stars is the flavor was okay.
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Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach

Reviewed: Jul. 4, 2014
Barilla delivers a sauce that's light and uncomplicated, perfect for warmer weather. We all enjoyed it, and guest comments were favorable for it being "not so heavy" as other pasta sauces. I felt it was lacking a bit in flavor, but that's what's nice is that it leaves room for the additional tweaking so many of us do to suite our tastebuds. I steamed two bunches of fresh spinach just until wilted, in lieu of frozen. I highly suggest you ration your sauce by using only 1/2 cup in the bottom of the pan, and pour conservatively between layers to have enough for the top. By the time I got there, it was a little sparse and on the dry side. Also, it is in my opinion baking it at 375 is too high. 350 works great, and prevents the chance of burning/hardening your noodles. I will definitely be making this again, with minor adjustments.
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Grilled Salmon Greek Pitas

Reviewed: Jun. 30, 2014
Since my local small town market didn't have any pitas, I used small flour tortillas in their place. So you can say we ended up with Grilled Salmon Greek Tacos. We enjoyed the filling, but were'nt overly impressed. I think there's something missing. Maybe it could use more herbs and seasoning.
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Lemon Basil Grilled Chicken

Reviewed: Jun. 24, 2014
Love this marinade! So easy and light, just perfect for chicken. This makes great use of the fresh basil growing in my garden! The only change I made was I only had bone-in breasts, which turned out moist and tender. I served them with a pea risotta made in the pressure cooker. A perfect summer meal to enjoy on the patio. Thanks, Mazola for a wonderful recipe.
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Grilled Shrimp Scampi

Reviewed: Jun. 24, 2014
Exceptional flavor, considering there's no butter which is why I tried them this way. I marinated the shrimp in a ziplock bag, holding off on the lemon juice just before I skewered them and got the grill ready. Don't skimp on the garlic. That's what makes these soooo good. I had a lemon pepper seasoning that I doused them with before they went on the grill. Served on a bed of rice pilaf with peas, these were superb!
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Crusty Herb Potato Wedges

Reviewed: Jun. 20, 2014
These are like sophisticated steak fries. Delicious and so easy. A nice departure from baked potatoes, and a perfect side to grilled meats. I placed the cut wedges in a ziplock bag to toss with the olive oil and seasoning. Since I don't have one of those fancy baking mats, I used Reynolds Non-stick foil to line a cookie sheet. Also, I didn't see a need to turn these midway through the bake time. I simply let the wedges stand on their own, skin side down. They crisped up perfectly. You know they're close to done when you hear them start to sizzle in the oven. Keep an eye on them so they don't burn. When I pulled them out, I gave them a little pinch of extra salt. I suggest going very easy on the pepper, if at all. Personally, I think it takes away from the heavenly aroma of the herbs de Provence. Thanks Chef John! You brought another winner to my recipe box.
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Grilled Masala Chicken with Vegetables

Reviewed: Jun. 10, 2014
Wow! This elevates the mundane chicken breast to a whole new level. Sweet, juicy, tender, and full of flavor. I coated each piece of chicken with the olive oil mixture, then layered the vegetables and drizzled with the remaining oil. Since it was windy outside, I put the packets on a cookie sheet and baked them in the oven. I coated and wrapped the onion slices separately as I didn't want them to overpower the rest of the flavors going on. The garam masala spice and garlic combo is a winner! And to think you can cook this dish in individual serving packets made out of Reynolds Heavy Duty Foil. Easy preparation, easy clean up. Thank you Reynolds kitchen masters for this delicious recipe! I will make it again and again.
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Simple Scones

Reviewed: May 30, 2014
Perfect texture and flavor. I omitted the currants because I didn't have any on hand, and added 2 teaspoons of almond extract. Topped them off by drizzling a delicate glaze made up of 1/4 cup orange juice and 1 cup powdered sugar whisked together. This is an excellent base recipe that can be adapted for numerous add-ins and flavor variations. A food processor definitely comes in handy for mixing these together. This will be a definite keeper!
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Classic Macaroni Salad

Reviewed: May 25, 2014
I'm not sure how "classic" this is but it has a good foundation for greatness. I liked the addition of sugar, though I reduced the amount to 1/3 cup. It rendered a delicate sweetness, and balanced well with the other ingredients. There was definitely something missing, so I added 3 hard cooked eggs as others suggested, sliced black olives, and cooked green peas. I also suggest using green onions as they have more flavor. Personally I don't like bell pepper in my mac salad, so I omitted it. The dressing stays nice and keeps the pasta moist in the salad, with no need to add anything else prior to serving. Great for potlucks.
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Cream Cheese Pound Cake III

Reviewed: May 25, 2014
Simply divine! In place of all-purpose flour, I used cake flour, adding an additional 2 tablespoons per cup called for. This made for a silken, velvety texture. Instead of vanilla extract, I used 2 teaspoons of almond extract (maybe a titch more of a splash) that sent this one over the edge delicious! Without modification, this cake will turn out great anyway. Some of us just have to put our own touch on things. I would suggest any type of a fruit garnish with a dollop of fresh whipping cream. Hopefully there will be some left so I can take my own advice. Definitely a keeper!
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Cream Cheese Squares

Reviewed: May 8, 2014
This is an impressive dessert that couldn't be any easier! There are so many ways you can change this up to suit the season. To add a little more depth to the flavor, I used almond extract in place of the vanilla, omitted the cinnamon, and drizzled some melted dark chocolate over the chilled bars. Needless to say, they vanished quickly off the plate. I will definitely be making this again.
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