Cindy in Pensacola Recipe Reviews (Pg. 13) - Allrecipes.com (1071539)

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Cindy in Pensacola

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Peppery Cheese Bread

Reviewed: Sep. 5, 2011
RECIPE GROUP -- I brought all the ingredients to room temperature and I did cube 1 1/2 cups of sharp cheddar cheese. Not sure about the directions to devide in 1/2, but I just plopped the whole thing into a sprayed silicone bread pan. Let raise for about 1 hour and then baked. Yummy pockets of cheese and no kneading! The yeast was perftect in this bread. Thanks for the Recipe Sue!
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3 users found this review helpful
Photo by Cindy in Pensacola

Sausage, Peppers, Onions, and Potato Bake

Reviewed: Sep. 5, 2011
This was excellent. I had some cheese/beef hot dogs to use up so I made this. I cut the recipe in 1/2 and it made plenty for the 2 of us with some good leftovers! I left out the italian seasoning (hubs doesn't care for that flavor) and just salt & peppered to taste. The broth/wine mixture was a great addition, something new to add to my recipe box. I think it would be great from breakfast with some scrambled eggs. Thanks for the great recipe.
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4 users found this review helpful

Best Bread Pudding with Vanilla Sauce

Reviewed: Sep. 5, 2011
I've made a LOT of bread puddings and this one is my favorite. I did use 3/4 cup of 1/2 & 1/2 and the 2 1/4 cups of skim milk but otherwise followed the recipe. I didn't make the sauce since my picky hubby doesn't like "sauce" on his bread pudding. Anyway, it was the perfect way to use up some old hamburger/hotdog buns! The 1/2 tsp of cinnamon was absolutely perfect, just a hint of cinnimonny flavor (if that's a word!). We love it cold from the fridge. This is now my go-to recipe for bread pudding! Thanks Gail for the great recipe.
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9 users found this review helpful

Antipasto Pasta Salad

Reviewed: Sep. 4, 2011
This makes a HUGE amount so I would recommend cutting it in 1/2 the first time just to make sure you like the flavor. I made the whole batch and took to a potluck. Everyone seemed to enjoy it but there was way too much left over. I'm not sure about the asiago cheese, I think I'd use something milder (if I ever make it again) like mozzerella or gouda. Also, the color is pretty dark because of the vinegar. All in all, I probably won't make it again.
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4 users found this review helpful

The Best Chicken Salad Ever

Reviewed: Aug. 31, 2011
This is one of the best recipes here on AR!! We loved the mildness and the texture was just perfect. I've only ever made chunky chicken salad but this is now my go-to. I didn't use Miracle Whip but just regular Kraft mayo. I used the Kraft cole slaw dressing and it added just the right (tiniest) amount of sweet that we really enjoyed. Thanks, Richard, for this great, easy little recipe.
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6 users found this review helpful

Chicken Milano

Reviewed: Aug. 30, 2011
OHHH MY GOODNESS.. this is a restaurant worthy meal. I took the suggestion to make this in one skillet using chicken tenders. I did dredge them in flour seasoned with cajun blackening, onion powder, garlic powder and salt. I fried those in the butter and olive oil just until done and browned. I removed from the pan and added a very small, finely diced onion with the minced garlic and let that saute for a couple minutes and then added the chopped sun-dried tomatoes and added the whole cup of chicken broth. Brought to a boil and let simmer for about 10 minutes, added the cream and the basil and let simmer for about 5-8 minutes. I sliced the tenders on the diagonal and added right into the sauce. It's truly one of those recipes that feels like you are eating in a five star restaurant.. hence the 5 star review!!
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25 users found this review helpful
Photo by Cindy in Pensacola

Sweet Baked Onion Rings

Reviewed: Aug. 21, 2011
The batter made the rings so gummy and I'm not sure what would have made that better. I did bake them for 25 minutes to even get them a little browned but the gumminess just was off putting. I won't make these again.
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13 users found this review helpful

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Aug. 16, 2011
I followed most of the changes that CMB146 mentioned in her review. I didn't add the cream of mushroom soup and it was perfect. My picky husband really enjoyed this too. 1 pound of hamburger sure goes a long way with this recipe, with enough leftovers for another meal. Thanks for this recipe and all the great reviews.
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4 users found this review helpful
Photo by Cindy in Pensacola

Ugly Duckling Cake II

Reviewed: Aug. 8, 2011
This is extemely sweet so if you are craving pure sugar, go for it. I will not be making this again, sorry.
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4 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Aug. 2, 2011
I really enjoyed this although I used round steak cut into very thin pieces and it was still very tough. The sauce really got thick so I think next time I'll use better meat and add some beef broth at the end to stretch and thin it out just a bit.
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3 users found this review helpful

White Chocolate Orange Cookies

Reviewed: Aug. 1, 2011
Very nice, subtle orange flavor. I only had 1 cup of white chips but next time I'll use about 1 1/2 cups to make them just a bit sweeter. I also think I'll use 1/2 butter & 1/2 shortening next time and see if they keep their shape a bit better. Mine spread pretty bad and I'd like mine to look like that picture on the recipe!
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2 users found this review helpful
Photo by Cindy in Pensacola

Jan's Pretzel Dogs

Reviewed: Jul. 28, 2011
Let me just add my 5 stars to this great recipe. I've read and heard about it on the Buzz for a long time and today was the day! I cut the recipe in half and used 8 Angus Beef Hotdogs. I'd never made pretzels before and these were fantastic. The beer and butter flavor comes through in the dough and the kosher salt on top is the bomb. We dipped them in simple yellow mustard. My so picky husband even commented (which he hardly EVER does) that these were really good. My jaw dropped, so I want to Thank you Jan for the great recipe!!!!
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9 users found this review helpful

Shrimp Tempura

Reviewed: Jul. 22, 2011
Very nice texture and so easy to do. Thanks!
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8 users found this review helpful

Refrigerator Pickles

Reviewed: Jul. 22, 2011
I used 4 rather large cucumbers from the garden and then did not add any green bell pepper (as I didn't have any). I followed the recipe exactly and these little gems are addicting! I love the sweet/sour flavor and the red onions are wonderful too. Oh, no celery seed on hand so I used Beau Monde seasoning. Very good.
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6 users found this review helpful

Scalloped Tomatoes

Reviewed: Jul. 8, 2011
I followed the recipe exactly and it was a mush, a not very much tomato flavor mushy bread. I wasted 6 of my beautiful home-grown tomatoes on this dish that I just threw away after one taste. Don't bother making this unless you like mushy white bread.
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3 users found this review helpful

Bacon Cheese Fries

Reviewed: Jun. 28, 2011
So easy but glad I saw this "recipe". I wanted something cheezy and bacony... this hit the spot.
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4 users found this review helpful

Roasted Tomatoes with Garlic

Reviewed: Jun. 27, 2011
I think the baking time is off on these, it took more than 30 minutes to get the tomatoes to kind of squish down. The flavor was fantastic. I did add some fresh basil from my garden about 1/2 way through the baking, very tasty!
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2 users found this review helpful

Mild Cheesy Chicken Enchiladas

Reviewed: Jun. 27, 2011
These definately live up to their name, mild! Perfect for my hubby who despises mexican food. I did add a small can of diced chilies to the sauce (which turned out so oooey-gooey cheesey) and didn't have the black olives so put on a few chopped green onions. Next time I make it I'll be sure to have the olives as I think that would have added a lot of good flavor. I'll keep this in my rotation since I can jazz it up on my plate with some spicey salsa, fresh jalepenos, etc.
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5 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jun. 23, 2011
Yummm... and so easy by using a wood spoon to stir all the ingredients together. I baked for 35 minutes and they were perfect, fudgey and chocolaty!
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3 users found this review helpful

Beer Bread I

Reviewed: Jun. 18, 2011
I made this with my Linguine with tomatoes and shimp recipe and it was very good. I added about 1/2 cup of shredded cheddar and had to make my own self-rising flour. Baked for about 55 minutes and was crunchy on the outside, tender like a biscuit on the inside. Slight beer flavor came through, just enough. Thanks for this super simple recipe to throw together quickly.
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6 users found this review helpful

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