Cindy T. Recipe Reviews (Pg. 1) - Allrecipes.com (10745901)

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Cindy T.

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Italian Sausage Soup with Tortellini

Reviewed: May 27, 2014
Absolutely delicious!!! I'm giving 5 stars because the only two changes I made were small and per my family's tastes: smoked sausage instead of Italian and omitting the red wine. I'm glad I doubled the recipe! Served with caprese salad and crusty bread for a wonderful, light meal! My only recommendation would be to adjust salt and pepper seasoning at the end because different sausages may be saltier than others.
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Easy Chicken Tetrazzini

Reviewed: May 8, 2014
Very easy and good! Good without changes, but for more flavor, I added some onions & garlic I had sautéed in butter. I also used chicken broth in place of the bouillon cubes/water. A store bought rotisserie chicken made it even easier. I just mixed everything together, including the cheese, put in the greased dish and then sprinkled more cheddar and some parmesan on top. Family loved it!!!
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Quinoa and Black Beans

Reviewed: May 1, 2014
I followed the recipe as written, only reducing the amt of beans to 11/2 cans. It was delicious, however, after I refrigerated it overnight and added avocado tossed in lime juice, it was AMAZING! I plan to make it again, adding both avocado and cherry tomatoes. I highly recommend trying it either way. After everything is tossed together, taste it and adjust salt and pepper as needed. A little more salt made a big difference too. I love this recipe!!!
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Yummy Honey Mustard Dipping Sauce

Reviewed: Feb. 14, 2014
Made this to go with pigs-in-a-blanket (Piggy Wiggys on this site) and it was perfect! Added a dash of ground cayenne to give it a kick. Besides that, followed recipe as written. Will use this for lots of apps and other dippers!
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Artichoke Spinach Lasagna

Reviewed: Jan. 27, 2014
Made this for a vegetarian friend who just had a baby and ate some of the leftovers, and...oh my!!! Made a few changes based on other reviews: doubled recipe for 13X9 size, used no boil noodles and 20 oz fresh spinach instead of frozen. I cooked the artichoke mixture for about 30 min before adding the spinach (and just allowed spinach to wilt) and then drained this mixture before adding a jar of tomato alfredo sauce instead of red sauce. I also reduced the amt of onions and garlic and topped with mozz and parmesan instead of feta. This was super creamy, cheesy and good! I'm sure original recipe would've been a 4.5, but this took it over the top!!!
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Sweet and Sour Chicken I

Reviewed: Jan. 8, 2014
The flavor and outcome were really good, but this dish is very labor intensive. For the work put into it, I felt it was just "good", not outstanding.
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Chef John's Buttermilk Biscuits

Reviewed: Jan. 5, 2014
These were great! I grated the butter onto a wax paper lined cookie sheet THEN froze it...very easy and freezes quickly. I also patted the dough out instead of rolling, then cut into squares. This was easier than dealing with the leftover scraps from cutting into circles and gave them a nice, rustic look. They have a very buttery flavor, so they were a nice alternative to my usual biscuits made with shortening.
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Kim's Lasagna

Reviewed: Nov. 11, 2013
This is so good and will be the lasagna recipe I go to from now on! Besides changing the ground beef/Italian sausage ratio to 1 1/2 lb beef to 1/2 lb sausage (family preference), and using no boil noodle sheets, I made as written. I did 4 layers because of the thinner noodles I used. This recipe would be easily adaptable to personal preferences or delicious exactly as written! After reheating the leftovers the next day, I HAVE to add how delicious they were! So much so that the next time I make this, I plan to cook it ahead, chill in the fridge, and then reheat it! Outstanding!!!
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Wiener Schnitzel

Reviewed: Nov. 6, 2013
I used a 2 lb pork loin, sliced 1/4 in. thick then pounded very thin. Made a station with large paper plates for easy clean-up with flour, eggs, and bread crumbs. I seasoned the meat and flour with s&p. I let them sit an hour in the fridge which helped the flour mixture adhere, then fried in oil with an added T of butter only a couple min. per side since mine were so thin. Drizzled with lemon juice then kept first batches in a 200 degree oven on a wire rack while remaining batches cooked. Served with applesauce and lemon wedges...delicious!
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Meatball Nirvana

Reviewed: Oct. 29, 2013
Perfect! Baked on a broiler pan to allow grease to drain. Used panko soaked in the milk. Adjusted seasonings to our taste. Will always use as my basic meatball recipe!
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Absolutely Ultimate Potato Soup

Reviewed: Oct. 14, 2013
Best potato soup ever! I used 1/2 & 1/2 instead of cream and omitted the tarragon and cilantro (minor changes). I reserved a little of the bacon to use as a topping, along with shredded cheddar and chives. My new go-to recipe!
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Mexican Bean Salad

Reviewed: May 21, 2013
I doubled all ingredients except the dressing, and it was the perfect ratio...and plenty for a crowd. It's not really spicy, but chopped fresh jalapeno peppers would be a great addition and would spice it up a bit. It's a beautiful, delicious salad that gets better the longer it sits. Some reviewers complained about the olive oil solidifying. I added the olive oil very slowly to the vinegar, blending well, and I didn't have this problem. Highly recommend!
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Grandma's Chicken Noodle Soup

Reviewed: Sep. 11, 2012
I boiled the noodles in 12 cups of water, removed them with a slotted spoon, and then used the same pasta water to boil a chicken with chunks of celery, carrots, onion, and garlic for 1 1/2 hr. I removed the chicken to cool, then strained the water to use as a base for my chicken broth. I then proceeded to follow the recipe as written, using only 1/2 tsp poultry seasoning (my preference), adding carrots, and adjusting the salt to taste. I only had medium noodles, but felt wide noodles would have held up better. This is a true classic, comforting soup that has now become my go-to chicken noodle soup!
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Fruit Dip II

Reviewed: Sep. 3, 2012
Always a hit! I add 1 tsp vanilla extract to give it that litte extra something. Don't forget to soften your cream cheese or your dip will be lumpy. My favorite fruit with this is strawberries and a variety of grapes.
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Chocolate Frosting I

Reviewed: Sep. 2, 2012
This was not appealing to me. It was kind of bland. I'm not sure if it was the ratio of cocoa/powdered sugar or what, but it just didn't work. Not enough chocolate flavor. I don't think increasing the cocoa would help. I wasn't fond of the texture either.
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Beef Stew VI

Reviewed: Aug. 29, 2012
Excellent "classic" beef stew! Not too much going on that distracts from the tastes of the meat and veggies. Minor adjustments based on others' suggestions: coated beef with seasoned flour prior to browning, added an extra carrot and potato, used fresh rosemary (but did not increase amt), and tripled cornstarch amt. I added a tsp each of Worcester sauce, A1 and ketchup, but I'll start with 1/2 tsp each next time and add more to taste. It was a little overpowering. I also added a little extra beef broth when adding the veggies. This is my new go-to beef stew recipe!
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Gooey Butter Cookies

Reviewed: Aug. 29, 2012
Super easy! I didn't chill dough, but with these tips, it was easy: Put your powdered sugar in a shallow dish. Using a small melon ball scoop or spoon, scoop up enough for a 1 in ball. Using your thumb, push the dough into the powdered sugar. That one thumb will be messy, but you can wipe/lick it when you're through! ;) After you've dropped the balls (you may have to do this in batches), gently roll them in the powdered sugar. Voila! You can now easily roll them into balls and place on cookie sheet. Bake them until they test golden on the bottom when carefully lifting to check with a spatula. They're just the right size to put in mini muffin liners to match any color/party/holiday theme!
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Stir-Fried Vegetables with Chicken or Pork

Reviewed: Aug. 21, 2012
Wow! Love this! Made with chicken and subbed fish sauce for oyster sauce and plain soy sauce for the mushroom. Also used canned bean sprouts and added canned baby corn and water chestnuts, and used cole slaw mix for cabbage and carrots. Next time, I'll leave out the celery. Instead of blanching, as some reviewers suggest, I just add the tougher veggies (broccoli and bell peppers) a couple of minutes before the others. You could adjust this to your tastes so easily. It's really easy to make if you have all your ingredients chopped and ready before starting!
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Sausage Stuffed Mushrooms II

Reviewed: Jul. 4, 2012
Great! I used 1/3 cream cheese and the rest feta, Monterey Jack, and then topped with mozzarella. You could easily customize the cheeses to your taste or to match your menu.
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Jamie's Cranberry Spinach Salad

Reviewed: Jan. 15, 2012
You could play around with this, but it's perfect as is. I did reduce the sugar just a bit (for a double recipe, I used 3/4 cup). I also eliminated the butter and just cooked the almonds in a nonstick skillet without it, and I used sunflower oil instead of vegetable oil. All very minor tweaks. Took it to a potluck and had several requests for the recipe. I would highly recommend it!
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