Cindy T. Recipe Reviews (Pg. 6) - Allrecipes.com (10745901)

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Cindy T.

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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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1 user found this review helpful

Chicken Monterey

Reviewed: Sep. 19, 2007
This has a wonderful flavor! Even my kids, who won't eat mushrooms, eat this up, without knowing they're eating mushrooms! I think you only need to use 6 breasts for this recipe. To save time, I prepare the mushroom mixture earlier in the day, and refrigerate until ready to use. If you do this, the sauce will be thicker, but it thins as it cooks. My family didn't like it as much with the wine, so I omit the wine and use 1 cup of chicken broth. This gives it a milder flavor. I also omit the celery salt and the extra cheese on top. I have substituted cheddar cheese and, to me, it's just as good. One more tip that makes it easier for me: To get started, flatten 2 breasts and put those 2 in the skillet to brown while you flatten the others. By the time you pound the next 2 breasts flat, the first two are nice and brown, and so on. Served over egg noodles, this has become one of our favorite meals!
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1 user found this review helpful

Baked Swiss Steak

Reviewed: Sep. 13, 2007
Everyone in my family, including 2 picky kids and a toddler, really liked this. I changed it to 6 servings, which, by the way, only needed 2 cans of tomatoes. This was the perfect amt. for a large 15x11 in. dish. Because some reviews said this was a little bland, I increased the amount of onion called for and added: a clove of garlic, some bell pepper, and a beef bouillon cube. It turned out really flavorful and not bland at all. It was also very tender and moist. I would suggest to those who said it was dry to make sure dish is covered tightly (I used foil) and make sure meat is covered in the tomato mixture.
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127 users found this review helpful

Barbeque Potato Salad

Reviewed: Sep. 2, 2007
I was really surprised at how good this is! I usually prefer potato salad without onions, but I tried this both ways, and the onions really bring out the flavor. I used a milder, sweet onion, finely chopped. Thanks for a great recipe. I will be making this again and again!
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6 users found this review helpful

Fluffy Pancakes

Reviewed: Aug. 19, 2007
I never use the boxed mix any more. This is great. Only change I make is substitute margarine for the shortening.
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0 users found this review helpful

Enchiladas

Reviewed: Aug. 9, 2007
I made this as written and it was very bland. I'm giving 4 stars because it's easily spiced up. Second time I made it: to the beef and onions I added 1 minced garlic clove and fajita seasoning (taco seasoning would've worked as well). Before filling shells, I added about 1/4 cup enchilada sauce to meat mixture. I then separated the meat into 2 portions and added a small can of green chiles to one of the portions to spice it up for my husband and myself. I also used corn tortillas for us, but used flour for the kids. Both turned out well. To make the shells easy to roll, I heated a nonstick skillet on med. high heat and warmed each shell a few seconds on each side or until it loosened up. I would quickly stuff the warmed shell while the next shell was heating. Very simple. Spicing this up a little made a huge difference! I served this with shredded lettuce, sour cream, and refried beans. An easy and complete meal!
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3 users found this review helpful

Catherine's Sirloin Tip Roast

Reviewed: Aug. 2, 2007
This has a really good flavor for sandwiches. I wanted to add some liquid as one reviewer mentioned. Had no beef broth, so I dissolved 1 bouillon cube in 1 cup water and added to pan. I'm so glad I did. This made a delicious juice to drizzle over the meat. Please note: When you cover with foil at the end, your roast will continue to cook. Mine overcooked, and it had registered rare on the thermometer before it sat covered with foil. Next time, I'll keep this in mind and undercook it.
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10 users found this review helpful

Raspberry Pie I

Reviewed: Jul. 26, 2007
This was sooo good! My berries were tart, so I added an extra 1/4 cup sugar. Used frozen pie crusts, but it was still so fresh and wonderful tasting. My husband said to throw all other recipes out and only use this one!
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17 users found this review helpful

Chocolate Ice Cream

Reviewed: Jun. 18, 2007
I didn't change a thing. This was great!
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6 users found this review helpful

Banana Pudding II

Reviewed: Jun. 17, 2007
This is the recipe I've been looking for! It's just like my Grandma used to make. Taking the advice of another reviewer, I mixed everything together in the top of the double boiler and then put it over the simmering water. To make it prettier, I topped it with crushed vanilla wafers. This was perfect! Thanks!
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2 users found this review helpful

Chocolate Snack Cake

Reviewed: Jun. 15, 2007
This is really good! It has a nice mild chocolate taste that is just right for snacking. It's very simple, but one tip: I was using a stand mixer, and it flung the butter out of the bowl. I had to stop and whisk the butter by hand until the butter was mostly melted, and then proceeded with the mixer. As easy and good as this is, I will definitely be making it again!
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0 users found this review helpful

Easy Cheesy Chicken I

Reviewed: Jun. 14, 2007
This is so simple but so good. My family ate it up! I didn't use the sour cream and still ended up with lots of extra gravy which I saved in the refrigerator and served over mashed potatoes a few nights later. The chicken does need to be seasoned really well, but it comes out very, very tender. Maybe the reviewer whose chicken wasn't done put the chicken on top. (I poured the soup over it.) I didn't add vegetables, but served this over rice with a green salad and corn on the cob. A perfect meal!
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2 users found this review helpful

Fried Pork Chop

Reviewed: Jun. 5, 2007
These are the classic chops you could expect to get from a great diner. These were so easy! Delicious! I followed the recipe as written. Much better with thin cut pork chops.
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9 users found this review helpful

Best Chicken Ever

Reviewed: May 18, 2007
A few tips: The cornflakes should be finely crushed, and measure 2 cups AFTER being crushed. (This is close to 6 cups before crushing.) Also, if you put the sour cream on the chicken and refrigerate for at least an hour, the sour cream will stick to the chicken when you add the cornflakes and bake them. You will NOT need 2 cups sour cream! More like 3/4 cup. I added 1/2 pack Ranch dressing seasoning to sour cream. I also seasoned the cornflakes generously with garlic salt, onion salt and seasoned salt. My chicken breasts were large and cooked in 50 minutes. Longer than that, they probably would have been dry. I also left off the margarine and didn't need it. With these few tweaks, this was a delicious way to prepare chicken! My husband says this is his new favorite chicken dish!
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420 users found this review helpful

Old-Fashioned Cheese Potatoes

Reviewed: May 15, 2007
This is a yummy side dish! I used 1 cup velveeta and 1/2 cup sharp cheddar. I didn't want to go to the trouble of boiling the potatoes as some had suggested, so I cooked it for 30 minutes covered with foil. I cooked it uncovered for the remainder of the time, and the potatoes were perfectly done. (I did taste the sauce before pouring over the potatoes and adjusted the seasonings as needed.) Delicious- especially with grilled chicken!
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23 users found this review helpful

Turkey Tetrazzini II

Reviewed: May 9, 2007
The first time I made this as written. The second time, I tried adding sauteed onions, peppers, garlic and mushrooms. Still wasn't pleased with the taste. Maybe it's the turkey. Chicken may be better. By the way, if you try this, you will need a large casserole dish.
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2 users found this review helpful

Sour Cream Pork Chops

Reviewed: May 7, 2007
I would give these a 10 rating if I could! I followed all of the suggestions made by mom200 on 2/23/07, except I used a can of Roasted Garlic Cr. of Mushroom Soup instead of garlic infused oil and reg. cr. mushroom soup. My husband had bought a value pack of very thick cut, boneless chops, and I feared that they would be dry and tough regardless of how I prepared them. But with this recipe, they were so tender and juicy! I don't know what happened with those reviewers who had dry chops. As for me, I will use this recipe again & again. I'm going to try it with rice, noodles and mashed potatoes. The gravy is to die for, and I can't wait to pair it with all of these!
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2 users found this review helpful

Hashbrown Casserole

Reviewed: May 4, 2007
Love this! Only a few changes: Instead of plain sour cream, I whisked the sour cream together with 4 oz. french onion dip and omitted the onion flakes. I also added 2 tablespoons of melted margarine to the cornflakes. Had to increase cooking time to 1 hr, 10 min. (Before adding toppings, be sure to taste mixture and add salt & pepper as needed. It's better to season it before cooking rather than afterwards. If you wait, it'll taste bland.) Don't count on leftovers!
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1 user found this review helpful

Neat Sloppy Joes

Reviewed: May 3, 2007
I made this once as written. The celery was a little overpowering. I made it again, but used 1/2 c chopped onion, 1/2 c FINELY chopped green pepper, & 1/2 c FINELY chopped celery. I saved a step by cooking these with my ground beef. My kids enjoy these and don't realize they're getting their veggies! Also, these are even better heated up the next day after the flavors have blended.
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72 users found this review helpful

Glazed Meatloaf I

Reviewed: Mar. 22, 2007
I highly recommend this recipe for anyone who wants to prepare a "no frills" but great tasting meatloaf! I mostly followed the recipe as written, except I reduced the lemon juice added to the meat mixture to 2 tablespoons, and I used the onions, but chopped them finely. I found that it held together nicely when sliced, and my husband, who usually dislikes meatloaf, ate 2 helpings. (Kids loved it, too, but insisted that I make extra sauce next time to dip it in.)
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