Cynthia C. Recipe Reviews (Pg. 1) - Allrecipes.com (13629721)

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Cynthia C.

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Ginger Garlic Paste

Reviewed: Aug. 16, 2012
Five stars (with reservations!) - This was excellent for use in Indian butter chicken recipe. But as a general health warning -- garlic infused in oil should NEVER be kept at room temperature or stored in the refrigerator for long periods of time -- it can lead to botulism poisoning. Use this ginger-garlic paste immediately or store in the freezer for future use. The jarred varieties you find in the store all have preservatives in them for just this reason.
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10 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: Jan. 20, 2011
The sauce for this eggplant is divine! It is the perfect combination of soy, vinegar, sugar and chile peppers - who would have thought that these simple ingredients could form a perfect marriage of flavor? I did not change the sauce recipe at all, except for ingredients I didn't have on hand. But I used equivalents. I did not have fresh chile pepper, so I diced up a pickled jalapeno (discarded the seeds). I used potato starch instead of cornstarch, and I did not have chile oil so I used Spiracha chile sauce. I think this eggplant recipe stands on its own as a perfect vegetarian main or side dish. However, it would also pair up with either tofu, chicken, pork cubes, or ground pork, just as well. Today I wanted to make a heartier lunch, so I cubed up about 4 oz. of leftover pork loin with a tiny bit of minced onion, fresh garlic, and a bit of grated fresh ginger. I browned the pork, onions and garlic and ginger well, and set it aside in a bowl. I then proceeded to make the eggplant recipe as stated, and added the browned pork mixture at the end. It was mouth watering. I give this five stars for great flavor, simplicity, and versatility. What a great recipe!
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9 users found this review helpful

Orange and Fennel Salad

Reviewed: Jan. 16, 2013
The orange vinaigrette for this recipe was "out-of-this-world" delicious. I had no lemons, so I used lime juice and about a tablespoon of cranberry juice for color, along with the orange juice and vinegar specified. This is such a refreshing and unusual salad. Perfect for summertime barbecues or for winter holidays - when oranges are at their peak of perfection. Yum.
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8 users found this review helpful

Roasted Sage Broccoli

Reviewed: Jan. 15, 2013
So healthy and yummy! Much to my dismay, I didn't have fresh sage leaves. I substituted with rubbed sage and 2 fresh pressed garlic cloves. It worked perfectly. Who knew that sage could impart such a wonderful flavor to roasted broccoli?
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8 users found this review helpful

Lamb and Rice Stuffed Cabbage Rolls

Reviewed: Oct. 22, 2012
I was true to the recipe, with the exception of using raisins instead of currants. The recipe is superb -- with a Moroccan or North African twist. Its blend of lamb, spices, almonds and currants (raisins) give it a mellow, sweet, crunchy and heady flavor. This is all offset by the juiciness of the cabbage roll, braised slowly in a hint of tomato puree and silky chicken broth. It was a breeze to make, using Chef John's tips for steaming the cabbage to remove the leaves, plus his directions for shaping the meat into tiny loaves before stuffing and rolling the cabbage like a burrito. This recipe was unlike any other recipe on this site for stuffed cabbage and it was a joy!
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7 users found this review helpful

Chicken Long Rice Soup

Reviewed: Jan. 12, 2011
I live on the Big Island of Hawaii and have tasted lots of chicken long rice. This recipe is superb and ranks among the best I have tasted. The beauty of Hawaiian food is that it is not exotic - no peanut sauce, lemon grass, or other "Thai" like spices or flavorings -- Hawaiian food is simply and deliciously seasoned with Hawaiian sea salt, some ginger, but very few other types of spices. Plain and simple but ono. Here we eat chicken long rice more like a side dish, and therefore I lessened the amount of broth. I used pink Hawaiian sea salt. We also "snip" the long rice into more bite size pieces by taking kitchen sheers and snipping a handful of the soaked long rice at a time, until the entire batch is snipped into shorter, more manageable and bite size pieces. I used chicken thighs, canned broth, and a bit of powdered chicken broth and water because I didn't have enough of the canned broth on hand. I would also use this broth to freeze for Chinese recipes. I liked the addition of the mild Maui onions. It was pleasant but not overpowering like regular onions would be. This will be my new long rice recipe from now on. Today I am using this recipe to feed about 50 local kids in a youth gathering. I am also serving Kalua pork. Thank you for the recipe!
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6 users found this review helpful

Roasted Rack of Lamb

Reviewed: Dec. 25, 2010
This recipe was the bomb! Made it for Christmas dinner and it was a feast. Do not change the recipe one bit. I even used the bread crumbs, minced garlic, and rosemary mixture on some chicken thighs for those people who do not like lamb - and it tastes delicious. I highly recommend this for any special occasion.
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6 users found this review helpful

Shredded Beef Enchiladas

Reviewed: Jul. 17, 2012
I want to compliment Christy for submitting this superb recipe. We are Hispanic and although I have make my enchiladas differently in the past, I have to admit that this recipe is superior to my own, and to all others I have tried! I plan to use this recipe from now on, it was so divine. I especially love the first part of the recipe for cooking the chuck roast. Pairing the meat with red wine vinegar, chili powder and cumin give it a delectable flavor. I plan on using this same method for other dishes, like burritos, in the future. I also used the food processor to shred the meat in finer, uniform shreds after it was cooked and cooled - it seemed to "stretch" the portion size. I used Mrs. Espy's Enchilada Sauce from this site to top the enchiladas, substituting chicken broth instead of water, and adding garlic powder, a pinch of powdered coriander, and Mexican oregano to the enchilada sauce to give it that authentic Southwest flavor. I sprinkled the remaining monterey jack cheese on top of the sauce and baked as directed. I garnished with black olives and cilantr. So colorful. Rave compliments from the whole family.
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5 users found this review helpful

Real NY Jewish Rye Bread

Reviewed: Aug. 24, 2013
This recipe is hands-down, the best recipe for rye bread I have encountered. I have successfully made it in the bread machine, using either the full loaf cycle, or the dough cycle and finishing it off the second rising in a loaf pan then baking it in the oven. It is perfect as written but sometimes I add 1 heaping tsp. of grainy mustard to enhance the flavor. To change things up I've also substituted demerara sugar with organic barley malt syrup, which is commonly used by bread bakers. Thanks for a fantastic recipe.
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4 users found this review helpful

Frenchie's Salad Dressing

Reviewed: Jul. 25, 2012
This is tangy and tastes divine. I used garlic powder and onion powder in lieu of fresh; this way it keeps for several weeks in the fridge.
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4 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Jun. 27, 2012
This was a superior recipe. My husband raved over it. I kept all the ingredients pretty much intact, except that I used condensed Golden Mushroom Soup. I didn't use round steak, instead choosing beef stew meat (tri-tip also works well). I dredged the meat in seasoned flour first (salt, pepper and paprika) and browned it well before putting it in the crock pot to cook. I then deglazed the cooking pan with sherry (I had no white wine) and added it to the ingredients in the crockpot. About an hour before serving time, I added in freshly sauteed mushrooms, sour cream and about 2 T. of cream cheese. I served it over hot buttered egg noodles and parsley. This is great if you have guests coming for dinner!
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4 users found this review helpful

Apple Crisp II

Reviewed: May 26, 2011
By far, the best apple crisp I have ever eaten. I've made many, many recipes before but this is the "apple of my eye". And so easy ... who would have thought? Thank you for submitting this. It goes into my permanent recipe file.
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4 users found this review helpful

Slovak Stuffed Cabbage

Reviewed: Dec. 30, 2010
I must say that this is the best stuffed cabbage recipe I have ever tasted. I have tried this recipe twice with superb results. The first time I used ground turkey and ground pork, instead of beef, to save calories. It came out perfect. I cooked the cabbage rolls in a slow cooker. The second time I made the recipe I used beef and pork and cooked it in a conventional oven. I admit I got lazy and did NOT individually wrap the cabbage rolls. Instead I layered it like I would lasagna - a layer of cabbage, then meat mixture, more cabbage, then sauerkraut and bacon, then tomato soup/sauce. I also experimented and added mild chunky salsa in place of the can of diced tomatoes to jazz it up a bit. But honestly, without any tweaks, this recipe works perfectly as it is written. Both times the stuffed cabbage came out perfect! It is my favorite recipe and kudos and giant kisses go out to the person who submitted this recipe.
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4 users found this review helpful

Honey Balsamic Vinaigrette

Reviewed: Dec. 25, 2010
I did not deviate from the recipe and was rewarded with a luscious balsamic vinaigrette the likes I have never tasted. It was superb. I used this vinaigrette on top of a spinach, cranberry, and honey-almond salad from this website called Beautiful Salad. It was featured on my Christmas table with rack of lamb and new potatoes. Got rave compliments on this dressing.
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4 users found this review helpful

Ranch Dressing II

Reviewed: Aug. 1, 2012
I was making hotwings and celery and needed a dipping sauce/dressing. How clever this recipe ... no need for buttermilk! I didn't have dehydrated chives, nor sour cream. I substituted with a tiny bit of chopped red onion and full fat Greek yogurt. Tangy and full flavored. Great recipe!
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3 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Dec. 25, 2010
I am good at making main courses but my dessert skills are not that stellar. However, when I presented this at my Christmas table, I got wows, gasps, and yummos all around. It is easy to assemble, has great presentation, is colorful and out-of-this world delicious. I highly recommend this recipe. I used unsalted butter, and substituted raspberry jello and frozen raspberries.
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3 users found this review helpful

Beautiful Salad

Reviewed: Dec. 25, 2010
I made this for Christmas dinner. What a festive, colorful and fantastically delicious salad. I used the Honey Balsamic Vinaigrette and Glazed Almonds recipes from this website to top the salad. An older auntie with a tiny appetite devoured this salad and asked for seconds! A terrific addition to any holiday dinner.
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3 users found this review helpful

Sweet Lamb Curry

Reviewed: Jul. 15, 2012
Yum! This was a spectacular dish. I used all the ingredients exactly as specified. However, I found meaty lamb bones on sale and used those because I could not find cubed lamb stew meat at the market. I softened the onions,browned the meat, and brought the all ingredients to a boil as directed, then threw it in the crockpot to simmer. The lamb fell off the bones! I paired this with a cucumber-cilantro raita recipe I found on this site. Add some indian bread or rice and you have a 5 star dinner!
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2 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Aug. 1, 2012
I made these wings in an infrared convection oven (60 minutes at 375 degrees F.) and they were sublime. I sprayed them with cooking spray, and then drizzled the barest amount of canola oil over them to get that crunchy goodness. I turned them over half way during cooking time. Wonderful recipe, thank you!
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1 user found this review helpful

Cucumber-Cilantro Raita (Yogurt)

Reviewed: Jul. 15, 2012
This was so refreshing! I aimed at making this as colorful as I could. I added a bit of red onion, yellow bell pepper, and a tomato ripe from the garden. I didn't have cilantro at hand so I used fresh parsley. I also used 1/3 of a pickled jalapeno, since I had no fresh peppers on hand. I was delighted with the outcome - I used Greek yogurt, which of course, is pre-strained and makes for a thicker, creamier Raita. I paired this with a sweet lamb curry I found on this site. Great combination!
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1 user found this review helpful

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