Cindy in Pensacola Recipe Reviews (Pg. 14) - Allrecipes.com (1071539)

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Cindy in Pensacola

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Perfect Berry Shortcakes

Reviewed: Mar. 20, 2011
I just used the shortbread recipe and it was perfect. I loved the eggwhite wash with the sugar crystals. Made for a nice crunchy crust with the macerated strawberries on top. This is a keeper!!
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1 user found this review helpful

Garlic Alfredo Tilapia

Reviewed: Mar. 13, 2011
Wow, I've never had the Ruby Tuesday's version but mine was spectacular! So easy to make. I used the Bertolli 4 cheese alfredo sauce and followed the rest of the recipe exactly. I did have to bake my filets a little longer to get them done, around 17 minutes. Otherwise, this is a company worthy meal. I served with angel hair pasta and a garden salad. Just terrific and so fast & easy.
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2 users found this review helpful

Baked Scallops

Reviewed: Mar. 9, 2011
I made these last night with 6 large sea scallops and some large shrimps. I used one of the reviews tip by just dipping the scallops & shrimp into the butter and then rolled them in the panko crumb mixture (didn't use bread crumbs). This was so tasty and the panko didn't get all gooey but stayed crunchy on top. Very good spice amounts but it needed a little bit more salt. Will be making this often.
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1 user found this review helpful
Photo by Cindy in Pensacola

Golden Crescent Rolls

Reviewed: Mar. 6, 2011
Yum yum, I halved the recipe and it made 12 crescents that looked like they were on steroids! I did make them in my bread machine but I proofed the yeast with the water and 1 T of the sugar before putting in the BM. Soft, fluffy, and so tasty after just 12 minutes in the oven. Be sure to place the points down on the baking sheet as they will separate from the roll and look funky. Still tastes good though :) I didn't grease my baking sheet before and they browned quite nicely and didn't stick at all.
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5 users found this review helpful

Pennsylvania Coal Region Barbecue

Reviewed: Mar. 6, 2011
This was good for a quick sloppy-joe type meal. I would have added some extra veggies such as celery, carrot, etc., diced quite small. Would have made 1 lb of hamburger stretch further and I think given it a bit more flavor. I did follow the recipe exactly.
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3 users found this review helpful

Buffalo Chicken Dip

Reviewed: Mar. 5, 2011
I really enjoyed this. I cut the recipe in 1/2 and it still made a lot :)
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2 users found this review helpful

Avocado Seafood Dip Recipe

Reviewed: Feb. 28, 2011
Very tasty. I hardly taste the crab meat but it's still a very good way to use up 2 ripe avocados. Thanks Keni for posting this!
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3 users found this review helpful

Orange Muffins

Reviewed: Feb. 20, 2011
These were pretty tasty although I wish there was a bit more orange flavor. I didn't care for the topping so next time I will make some sort of orangey glaze to go over the top of the warm muffins.
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1 user found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Feb. 11, 2011
I followed the directions to a T and it was alright. Nothing to write home about. I didn't have sherry so I used some Port. Otherwise, followed exactly. Served over steamed rice.
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3 users found this review helpful

Chicken Wing Dip

Reviewed: Feb. 6, 2011
This was perfect for a little Super Bowl party! I cut the recipe in half and I used chicken tenders that I had poached in chicken broth. Just the right amount of spice. I baked it as directed and then poured into my small crockpot, keeping it warm all afternoon. Just perfect.
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17 users found this review helpful

Chicken Quesadillas

Reviewed: Feb. 2, 2011
Very good by the TRACYCOOK review. I made the fajita seasoning from her review. I made some mexican rice with it and it was good together. I did brush some butter on the outside of the tortillas before baking, helping them to crisp up. I didn't add the bacon piece, I don't think it needed them.
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28 users found this review helpful

Orange Almond Biscotti II

Reviewed: Feb. 1, 2011
I've made lots of different biscotti but this one didn't quite work for me. I loved the orange flavor with the almond but the egg flavor was pretty prominent. Like another reviewer said, I think there are better recipes out there. I always use wet hands to form the loaves and these were no exception. I baked on parchment paper but they spread out very much (side to side) and were only about 1 inch thick. Other biscotti turn out much taller and more of the shape I'm used to. Guess I'll just stick with my tried and true recipe here on AR.
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18 users found this review helpful

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Jan. 30, 2011
I really wish I could give this 100 stars! I didn't make the crab stuffing but I'm rating this for the sauce. It was one of the best things I've ever made from this website. First, let me say, that it is time consuming, but, oh so worth it. When my very fussy, picky husband said it tastes like something you get from a 5 star restaurant (and he'd eaten all over the world) then I know I've got a winner. The method of reducing the sauce takes about 45-50 minutes. I kept checking it but it looked like it was reducing, but finally, it seems in the last 5 minutes it reduced to the most best flavor, thick sauce. Then using the crimini mushrooms was so great and the whiskey was perfect. I will definately be making this again and plan on serving it to guests next time. Thank you so much for posting this recipe.
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21 users found this review helpful

Slow Cooker Roast Beef

Reviewed: Jan. 24, 2011
I put this in yesterday at 10am and it was all falling apart about after 9 hours. I put it in the fridge and then tonight I broke off all the fat and put the meat and the juice in a pan and heated it for about 20 minutes and it made great French Dip sandwiches. The juice was a little salty but very good tasting. The reason for only 4 stars, 22 hours would be WAY too long. Be aware!
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12 users found this review helpful

Sweet and Sour Sauce I

Reviewed: Jan. 23, 2011
I thought this had the perfect sweet to sour mix (although I used rice wine vinegar). I used about 3 tablespoons of cornstarch and the consistancy was exactly what I needed for dipping my lumpia in :) Thank you for this great recipe, I won't be buying those jars of red goopy stuff that just never has tasted right.
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4 users found this review helpful

Filipino Lumpia

Reviewed: Jan. 23, 2011
I added about 4 oz of sliced button mushrooms when I added the cabbage. The only problem I had was the lumpia wrappers were so thin that they wouldn't stay together until I started wrapping with 2 wrappers, then it worked much better. Not sure I like the wrappers as much as I like eggroll wrappers. The filling was spot-on though, therefore, 5 stars.
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5 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jan. 15, 2011
This was just alright, nothing to write home about, if you know what I mean. I'll just have to keep looking for that great orange chicken recipe.
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2 users found this review helpful

Crab and Swiss Quiche

Reviewed: Jan. 5, 2011
I made this for supper tonight and really enjoyed it. I did add about 2 T of grated fresh onion and about a 1/4 tsp of salt. Baked for 38 minutes and it was perfect. Thank you for a great little recipe that's easy to make on a weeknight.
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7 users found this review helpful

Crescent Bacon-Cheddar Pinwheels

Reviewed: Jan. 2, 2011
Well, mine sure didn't look like the picture but they were very good. They rolled theirs from the short side and I made mine from the long side. Now I think I know how to do it from looking at the picture again. Anyway, the flavor was very mild and that was what I was looking for. Thanks for posting.
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8 users found this review helpful

Eggs Benedict Breakfast Pizza

Reviewed: Jan. 1, 2011
Wow, just wow! I love this version of a breakfast casserole. I did 1/2 the recipe and next time will use the entire amount of the Knoor Hollandaise sauce. I did bake the crescents for 5 minutes before completing the steps. I also baked it for about 22 minutes and it was done perfectly. I was concerned that the eggs would be over done but the hollandaise sauce soaked into them and made them creamy and delicious! The ham was perfect with the sharp cheddar cheese. I did use a bit less ham than called for and a little more cheese. I will make this again for sure, it's a winner!!
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6 users found this review helpful

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