CYNDI43 Recipe Reviews (Pg. 1) - Allrecipes.com (1546941)

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Absolutely Fabulous Greek/House Dressing

Reviewed: May 23, 2012
Sooooo good! Sooooo easy. I scaled to just four servings, and it tasted fantastic. Delicious in a regular tossed salad with feta cheese sprinkled on top. This is a keeper. No need to ever buy bottled Italian or Greek salad dressing.
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Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Dec. 15, 2007
Not only is this dish delicious, it looks elegant. I brought it to a Christmas party potluck and it was a big hit. Based on the reviews, I cooked the Orzo (al dente) in chix broth. I used a little less EEOV than called for. After lightly browning the pine nuts I added about an 1/8th of a c. of dry white wine, and then only slightly wilted the spinach before tossing the mixture with the orzo. I also added some finely chopped sundried tomatoes in addition to the regular tomato. I sprinkled the balsamic vinegar and the feta (used tomato/basil feta) just before serving. I did not use the full amount of balsamic called for as I was concerned the flavor would be overpowering.
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Chicken Tortilla Soup I

Reviewed: Feb. 12, 2007
This is good! Couldn't find hominy up here at my local grocery store in central Maine so I added about 1/4 cup of uncooked quinoa to the broth. I know it's nothing like hominy, but I wanted to have some small grain in the soup, and quinoa works! I used homemade chix broth instead of canned and also in place of the water called for in the recipe.
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Broccoli Squares

Reviewed: Jul. 26, 2006
I received LOTS of compliments on this appetizer at a recent BBQ. Here's how I adapted it: 8 oz of low fat cream cheese, and 4 oz of regular cream cheese and 1/2 cup of mayo. I mixed with it just about 1/4 of a package of the ranch seasoning, and then added a few dashes of garlic powder. (Otherwise I'm sure it would have been too salty if I used the whole pkg.) I chopped some broccoli and a quarter of a red pepper really finely, and mixed those in with the cheese/mayo mixture before spreading it onto of the cooked dough. Then, I sprinkled some extra broccoli on top, along with the tomatoes and shredded cheese (I used Mexican flavored cuz that's what I had on hand) AND 4 slices (crumbled) of crispy bacon. I will definitely make this recipe again. Thx!
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Black Bean and Couscous Salad

Reviewed: Jun. 20, 2006
Yummy! I used tri-color couscous (carrot, spinach and regular couscous) cuz that's what I had on hand, and an orange pepper rather than a red one. I used only 4 green onions, including the whites of the onions. Finally, I used one 19.5 oz can of black beans, and added one chopped Roma tomato. The color of this dish is be beautiful! And it's delicious, too. Thank you!
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Asparagus Quiche

Reviewed: Apr. 13, 2006
Yummy. I roasted the asparagus in a little olive oil and a finely chopped shallot in my toaster oven at 500 degrees for 15 minutes. The asparagus has GREAT flavor that way. I let it cool a bit before making the quiche. I also partially pre-cooked two 9" frozen shells for about 10 minutes. Finally, I used 2 cups of half&half in the recipe, and five eggs (I didn't beat an egg white.)
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69 users found this review helpful

Bacon and Tomato Cups

Reviewed: Feb. 6, 2006
These were good! I doubled the recipe, and used half cream cheese, half light mayo. I used about 1/4 cup of finely chopped green onions instead of regular onions. I will definitely make these again sometime.
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Quinoa and Black Beans

Reviewed: Nov. 8, 2005
Yummy. Here were my changes: Chix broth instead of veg. broth cuz that's what I had on hand; I added one coursely chopped carrot about half-way into the cooking time for the quinoa (for color and crunch!); added only one can of black beans (I felt that was plenty); added one can of diced tomatoes w/roasted garlic; and used dried cilantro instead of fresh, and threw in a couple of dashes of "Mexican" seasoning along with the cumin. This is a good dish, and one in which you can try lots of different variations on. The quinoa itself is a very soft, light grain. I'm glad I tried it! Thx for the recipe!
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Black Russian Cake I

Reviewed: Aug. 31, 2005
Delicious! Here's my alterations: I used 1 c. of strong coffee in place of the 1/4 c of vodka and 3/4 c. water the recipe called for. I reduced the sugar to 1/4 c. I added 1/3 c. of Kahlua instead of 1/4 c it called for. I added 3/4's of bag of mini choc. chips. (Loved the texture it adds to the cake.) Finally, I glazed it with the "Satiny Choc. Glaze" recipe found on this site (which I thinned with a little cream.) This cake is decadent! ENJOY!!!!
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Lentils with Tomatoes

Reviewed: Apr. 1, 2005
Very easy and tasty. I sauted one clove of minced garlic with the peppers & onions, cooked til tender.I added a can of diced tomatoes (with the juice) and one chopped carrot, and about a tsp of herbs de provence and simmered the vegetables for 20 minutes or so. I cooked the lentils in a combo of chx broth and water (don't know if that made a difference or not)for about 30 minutes. Then,drained and added to the vegetables and simmered the whole thing for another 10 minutes or so. My husband doesn't eat lentils, so I had the whole batch for myself. I froze some and am anxious to see how it tastes after having been frozen (I didn't know if you can freeze cooked lentils or not -- we'll see!) Thank you for this delicious and easy recipe.
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24 users found this review helpful

Morning Glory Muffins II

Reviewed: Mar. 28, 2005
Great recipe. In my effort to make them "healthier", here are my subs:In place of one of the 2 cups of flour, I use 1/2 c. of whole wheat flour, 1/2 c. of oat bran and 1 TBSP of wheat germ. In place of the 1/2 c. of oil, I use 1/4 c. and 1/4 c. plain lowfat yogurt. In place of the 1-1/4 c. sugar, I use 3/4 c of sugar and 1/4 c of honey. Other changes: use golden raisins in place of the dates. I add a dash of cloves and a couple dashes of nutmeg. Instead of grating the apples (I use Granny Greensmith), I chop them finely. Sometimes, I even add a small can of drained, crushed pineapple!
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Jamie's Cranberry Spinach Salad

Reviewed: Jan. 18, 2005
Delicious! I cut the sugar in half, and increased the minced fresh onion to 3 tsp. I made this for a dinner party. It was very good, and I received rave reviews -- especially from the women! It's a very attractive salad.
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Blueberry Sour Cream Coffee Cake

Reviewed: Dec. 2, 2004
This was very tasty. It's a keeper. I might try to cut down on the amount of butter next time, as it was almost too moist. I must admit that I did add about 1-3/4 cups of blueberries instead of just one cup, so that might have contributed to the extra moistness. But I love blueberries -- especially Maine Wild Blueberries!
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Green Beans With Walnuts

Reviewed: Oct. 1, 2004
This was great, and makes a nice presentation as a side veggie dish. (I served them with the Parmesan Tilapia on this site!) I made sure I cooked my beans just 'til crisp/slightly tender, and then rinsed them well with with ice cold water. This helps keep their beautiful green color. I let them sit out for a few hours, and just minutes before dinner was ready, I cooked them in the heavy skillet as instructed with the rest of the ingredients. Yummy and pretty, too!
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Vegan Black Bean Soup

Reviewed: Sep. 20, 2004
This is hearty and very tasty, plus healthful for you, too! It had just the right amount of spice and zip for my taste. I'm so glad I tried it! Here are my minor changes/additions: Instead of canned corn, I used 3/4's of a bag of frozen shoe peg corn (I just threw it in, frozen) Also, because I love lots of "stuff" in my soup, I added an extra chopped carrot, one 14-1/2 oz can of Mexican style stewed tomatoes, breaking the tomatoes in half into the soup so there'd be chunks of tomatoes, and two cups of cooked brown rice. Shortly after adding the rice, the rice plumped up even more, unfortunately, soaking up some of the soup broth. Next time, I will add just one cup of cooked brown rice, so as not to absorb so much of the broth. Finally, I also added 1/2 tsp of dried cilantro.
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Broiled Tilapia Parmesan

Reviewed: Sep. 26, 2003
This was delicious!! Very quick, easy and all of the ingredients (except the fish!) were readily on hand. (I love when I don't have to shop for special ingredients!) It was the first time I cooked Tilapia (I used fresh), and my husband says this is now is most favorite fish dish, and he especially loved the flavor of the sauce. I, too, used garlic salt instead of celery salt, as I thought I'd like the flavor better. And, since I usually don't take the time to measure quantities, I suspect I used a little more of the spices than called for. I did not have any lemons on hand for "fresh" lemon juice, so I used reconstituted lemon juice. Also, I spread 1 tablespoon of the 3 tablespoons of mayo called for on top of the fish before putting it under the broiler, and then just mixed the remaining 2 TBLSP in with the cheese mixture. The fish was sooooo moist and yummy.
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