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

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Cynthia C.

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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

Refried Beans Without the Refry

Reviewed: May 26, 2011
I'm Mexican-American and loved this recipe. That is how my grandma made it, refried without oil, just in its own natural juices, yum! I added less salt. I am making this again for second time this week, and am going to experiment and add oxtails, to make it a one-pot supper. Topped with fresh salsa and cheese, it has all 4 food groups!
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1 user 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

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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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

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

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

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

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

Springfield Style Cashew Chicken I

Reviewed: Sep. 18, 2012
I followed the submitters April 13, 2009 version of the recipe. Being from Los Angeles, I have never tasted Springfield Style Cashew Chicken before. I was a bit skeptical, but it was a fantastic recipe -- very flavorful! Since I had no chicken broth on hand, I substituted with chicken bouillion and added thinly sliced button mushrooms and a pinch of butter to give the gravy richness. Next time I will be sure to have homemade chicken stock on hand. I will also coat my chicken with potato starch instead of flour to give it an ultra crisp coating for frying. I garnished my Cashew Chicken with red and yellow peppers and crisp green snow peas, as well as the green onions. The meal was the perfect blend of crunch, gravy, color, and cashew nuttiness. I will certainly make this "comfort style" dish again. It was a hit with my husband, too. Thanks for submitting this recipe.
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Sweet and Sour Pork III

Reviewed: Sep. 21, 2012
I loved the fresh tangy taste of all the ingredients vs. the "canned red glop" that passes for sweet and sour pork in some restaurants. Even though I I substituted frozen pineapple bits and brown sugar (I ran out of white sugar) the recipe came out perfect. Will make this again, as it is hubby's favorite!
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Best Brownies

Reviewed: Sep. 23, 2012
Sooo easy - mix it up in one pot and bingo, you have some fantastic brownies. I especially liked that you could cut the recipe in fourths (I'm making an effort to bake in small portions) and the flavors remained perfect. I used maple syrup instead of honey for the frosting and it spread perfectly over the warm brownies. Thanks for this recipe.
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Easy Chocolate Bundt Cake Glaze

Reviewed: Oct. 24, 2012
Perfect for glazing biscotti. It doesn't melt easily and holds up to hot coffee!
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Eggplant Supper Soup

Reviewed: Jan. 15, 2013
Wow, this eggplant dish was deeply satisfying. I made it into a thick goulash, rather than a soup. I added bouillon paste plus homemade beef broth to the hamburger meat. Since I only had petite tomatoes on hand, I added a tsp. of Italian Seasoning, a tsp. of tomato paste and a small bay leaf. Yum. Thank you for this delightful dish.
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Irish Shepherd's Pie

Reviewed: May 15, 2013
We're trying to save calories, so I used reduced fat cheddar and cream cheese and it still came out yum. I upped the veg amount, adding leeks, celery, and fresh carrots. A fellow reviewer suggested curry powder; it pairs well and adds a depth to lamb dishes. I froze half the amount for a future enjoyable dinner!
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Enchiladas Suizas

Reviewed: Sep. 12, 2012
I am Hispanic and just want to say that this is a spectacular recipe. Thank you for submitting it, Ladygwyn. I made mine using what I had on hand, i.e. ground turkey instead of chicken, as well as Crema Mexicana instead of cream. This will become a new family favorite!
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Classic Rice Pilaf

Reviewed: Dec. 6, 2013
This makes perfect rice every time. It also works well as an all-in-one-pot meal. I diced some chicken breasts and browned them with the butter and olive oil and onions. Before baking, I added pre-blanched vegetables, some frozen peas, and parsley. My husband complimented me on the dinner.
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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

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

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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9 users found this review helpful

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