Cindy T. Recipe Reviews (Pg. 5) - Allrecipes.com (10745901)

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Cindy T.

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Chicken Stir-Fry

Reviewed: Mar. 19, 2008
Perfect as a base for adding your own touches. I use frozen vegetables when crunched for time, and it's still great!
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Sweet and Sour Sauce I

Reviewed: Mar. 19, 2008
Excellent! Not the typical kind you get with your take-out, but we liked it even more! (Best when allowed to cool before serving.)
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Beef Stroganoff III

Reviewed: Feb. 18, 2008
Very good! I substituted chicken broth for the white wine and added a little Worchestershire sauce.
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Ultimate Potato Soup

Reviewed: Feb. 13, 2008
This is the best! You can use whole milk instead of half & half and it's just as good. The key to thickening the soup is allowing it to simmer after adding the flour mixture. If you're patient, it will thicken. I've even used 1% milk and it worked. Served with bacon bits, grated cheese & chives, this is as good as any restaurant!
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Feb. 12, 2008
So easy! Some reviewers suggested adding onion soup mix, but I don't think it needed it. Kids loved the gravy with mashed potatoes!
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3 users found this review helpful

Best Brownies

Reviewed: Jan. 30, 2008
Without the icing, these are 5 star brownies...Perfect! (The icing just doesn't work. I've tried the different suggestions but finally gave up. They are delicious w/o the icing, anyway, so why bother?) I double the ingredients (using 3 eggs) and bake in a 13x9 inch pan for 30 minutes. Delicious! Better than a mix and less expensive...plus they are made with ingredients always on hand.
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Roasted Cajun Potatoes

Reviewed: Jan. 14, 2008
Absolutely delicious!!! I prepared this in two separate pans. In the one for my husband and myself, I followed the recipe exactly. In the other one, for the kids, I omitted the black pepper and red pepper. (Both came out delicous.) Other than needing a tad more salt at the end, it was absolutely perfect!! Thanks for sharing this restaurant quality dish!
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Spicy Rapid Roast Chicken

Reviewed: Jan. 14, 2008
The taste of this was wonderful. The seasonings were perfect. But I had to give only 3 stars because the technique just didn't work. As others noted, this creates an awful amount of smoke. I tried pouring off the grease every 20 minutes, but this didn't help enough. I would like to try the concept again, maybe starting at 400 degrees for 30 minutes and finishing at 350 degrees until done. Either way, I'll use the seasoning mix whenever I do roast my next chicken, regardless of the procedure.
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Southern Fried Cabbage

Reviewed: Jan. 6, 2008
Yum! This is a traditional southern recipe, and it brought back memories. I did not use the onions or the oil (the bacon grease was definately enough), and I cooked mine with lid on until tender. I prefer to serve the bacon with it! That's my favorite part!!
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Delicious Ham and Potato Soup

Reviewed: Jan. 5, 2008
I am not a ham lover. But I had a lot left over from New Year's Day, so I needed a way to use it. This was so, so delicous! It has won me over!! I love rich soups, so the only change I made was to use 1 3/4 cup milk and 1/4 cup half and half. I almost used one cup each, and I'm glad I didn't - That would have been too rich. I would highly recommend this soup recipe!
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Slow Cooker Beef Stew I

Reviewed: Dec. 7, 2007
Delicious traditional "no frills" recipe. I followed directions as stated, except I did add a good bit of seasoned salt to boost the flavor.
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Banana Sour Cream Bread

Reviewed: Nov. 26, 2007
Delicious with no changes needed!
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Perfect Pumpkin Pie

Reviewed: Nov. 26, 2007
Perfect! My only change was adding 1 tsp. vanilla extract. As suggested, I let my pie cool in a warm place, and it didn't crack at all. Beautiful and delicious!!
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Yummy Sweet Potato Casserole

Reviewed: Nov. 26, 2007
This is my new tradition! Delicious! I would highly recommend baking the sweet potatoes. This adds a nice rich roasted flavor, plus saves time peeling them because you bake them with the skins on. My medium sized potatoes cooked at 375 degrees for 50 minutes and were soft. You can easily scrape the potato away from the skin. I doubled the topping, but it got soggy. I will NOT do that again! The topping amount called for in the original recipe would be better.
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Cream Corn Like No Other

Reviewed: Nov. 26, 2007
A great corn dish that everyone enjoyed! I used light cream, but will use whole milk next time. I also used white corn. Delicious!
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Chicken or Turkey Tetrazzini

Reviewed: Nov. 26, 2007
This is really good with leftover turkey. I strongly recommend reducing the amount of cheese. I used 3/4 cup cheddar mixed in with the sauce and 1/2 cup cheddar plus 1/4 cup parmesan for the topping. I also used 1 can each cream of mushroom and cream of chicken soup, increased the onion to 1/2 cup and added 1/2 cup warm milk to the sauce. The whole family ate it, including 3 picky kids!
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Crispy Fried Chicken

Reviewed: Oct. 19, 2007
Excellent! The shortened frying time made this so much easier. My last batch only took 2 minutes per side to brown. I used chicken breasts - on the large side - so I baked for 40 minutes. They were still very juicy. I omitted the oregano and sage (just personal preference) and used extra seasoning salt on the pieces as they came out of the frying pan. I cooked my chicken with the skin on, but next time I will remove it. With the shortened frying time, the skin did not get crispy enough for my taste. I will also drain the chicken well on paper towels prior to putting in the oven next time, as the bottom of the chicken was soggy. I think turning halfway through baking time would also help. All in all, a great fried chicken recipe!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Oct. 17, 2007
This is the best fudge recipe! It's better than many others that are much more complicated! My few changes: I add the marshmallow creme after mixture boils. I also use equal portions of the chocolate chips (1 1/2 cups each semisweet & milk chocolate). I think this gives it a better chocolate taste without being too sweet. Also, you MUST use a heavy saucepan for this. And be prepared to move quickly when adding remaining ingredients to the boiled sugar mixture. Otherwise, it will start to set and won't have a smooth texture. **I always make 2 batches - one with nuts and one without. Instead of using chopped nuts, I will put one pecan half on the top of each piece so that it is easy to differentiate between the two. (Add the halves just after pouring into pan, pressing the pecan gently into the fudge and spacing about 1 inch apart.) I am careful to make the batch without nuts first to avoid any cross contamination for those who are nut allergic.
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Honey Chicken Stir-Fry

Reviewed: Oct. 10, 2007
Very good & easy!
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Slow Cooker Vegetable Beef Soup

Reviewed: Sep. 20, 2007
This just didn't have the great taste you would expect from a soup that had cooked all day. My family ate it, but it was just okay. I've had better. I don't think I'll be making this again. Thanks, anyway.
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