Cyndy Recipe Reviews (Pg. 1) - Allrecipes.com (15754546)

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Strawberry Angel Food Dessert

Reviewed: May 17, 2014
I made this today with store bought (frozen pound cake - 2 of them) to take to a pool party. I made it as is with store bought Marie's strawberry glaze and the only thing I changed was doubleing the strawberries. It was delicious and everyone loved it! Next time I will triple the strawberries. I cut the pound cake into cubes and small rectangles in fear of the cake getting too mushy, and I'm glad I did. It was literaly like eating strawberry shortcake. I couldn't find a trifle dish, so used a glass bowl with straight sides. It looked very nice. Next time (if I have more time),I might try making my own glaze and/or pound cake. But honestly, it's really good as is and I got a lot of compliments even though everyone knew it was all store bought. :) I do recommend layering, and cutting pieces instead of crumbling. Oh, I didn't use all of the whipped cream - as it's just a personal preference (but used 3/4 of it) and only 1/2 of the glaze. Update: 5/27/14: Have made this twice now. Exactly as the recipe states. And the second most recent time, I made everything from scratch, homemade poundcake, homemade whipped cream, homemade glaze (all recipes found on this site). I got rave reviews both times. When you make it as the recipe states, everyone knows you just threw store bought ingredients together but still raves about it. Making everything from scratch is really really good, but SOO much more time consuming. I don't think you can go wrong either way.
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Pan-Seared Tilapia

Reviewed: Feb. 3, 2014
I followed the recipe as is, and really liked the flavor. I added some garlic and lemon juice which made it better. I liked pan searing, but my fish took a lot longer than 4 minutes, I guess it depends on how thick your fish is. I liked the crispy outside and flakey inside though. Oh, something that should be mentioned in the recipe is that the oil needs to be nice and hot BEFORE you put the fish in. The recipe says to heat it up all together. I will definitely try this again. Better texture than just baking. And mine looked like the picture too, but the kids got into before I could take a pic! Update: I've made this several times now. The whole family loves it. I don't add the butter on at the end anymore - I don't find it's needed. It's quick and easy, and way better flavor and texture than baking. This is now my go to fish recipe. We've tried it with Catfish, Cod and Halibut.
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Sauteed Apples

Reviewed: Dec. 26, 2013
I tried this for our Christmas ham. I don't like Granny Smith apples, so I used Fuji and Red Delicious. I thought it was going to be too sweet, but it wasn't. I actually could've stood it a little sweeter, but everyone loved it, said it was perfect. I added a little nutmeg, but otherwise followed the recipe exactly. I cooked the apples a little longer to be soft, and got rave reviews. This was the prefect complimnet dish. Will make again for pork chops! I read the other reviews and started out using half the cornstarch, but end up using the amount the recipe called for to get the right thickness. I also doubled the recipe for 13 people.
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Pumpkin Fluff Dip

Reviewed: Oct. 27, 2013
I made it as is but started off using half the whipped cream (8oz) as other reviewers suggested. Did not like it at all. Tasted exactly like bland pumpkin flavored whip cream (but more on the whip cream side) and that's with only using half the recommended whipped cream. So, I read more of the reviews and added (one by one until I liked the taste) a package of cream cheese, doubled the pumpkin (to to a total of a 29oz can), added another half a package of pudding, and 2-3 more teaspoons of spices to get it just right. I then hollowed out a small pumpkin and froze it overnight (loved this idea and was perfect for serving). I refrigerated the dip overnight to let the flavors come out and in the end, it tasted exactly like pumpkin pie! I served with graham crackers and it was a total hit at the party. Warning though, this recipe makes a huge amount. With about 25 people at the party, only half was eaten (it makes that much!).
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Brain Hemorrhage (Halloween Alcohol Drink)

Reviewed: Oct. 27, 2013
Very tasty - sweet shot. Everyone liked the taste. Our Irish cream didn't curdle as much as we would've liked (maybe we poured too much or didn't wait long enough), but it still looked cool and was a big hit at the party! The more grenedine, the more bloody and sweeter the shot.
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Bloody Broken Glass Cupcakes

Reviewed: Oct. 27, 2013
I gave this 4 stars since it's such a great idea! I made these using a boxed chocolate cake and cherry pie filling to give the cupcakes a bloody surprise (used a cherry in the center of each cupcake). And used the left over cherry syrup as the blood for the top (highly recommend this, super easy and perfect color). However, I never got the sugar glass right. I made it 3 times!!! 1st time, I never let it come to a boil (took the reviews to keep the heat low too literal). After an hour, it burned. The 2nd time, I brought it to a light boil, but my thermoter never reached 300 - only went to 200 before the sugar went amber. The 3rd time, I watched a ton of videos of how to make sugar glass, bought a new thermoter, sat at the stove, stirred it the whole time (like 50 minutes)and kept the heat low-med until it reached 300 - even did the water test - and it still turned amber! Very frustrated!! I still used the amber glass, but I have no idea how people got their glass clear. Even in all the videos I watched, theirs all turned out amber too! I'm an experienced baker but have never made candy before. I like the whole idea of this recipe but not sure I'll attempt the sugar glass again. Also, left one batch as is, and flavored one batch with lemon extract. I guess I didn't add enough extract since it was barely noticable. I used a standard rimmed cookie sheet,which made the glass too thick to eat. The kids loved breaking the glass with a hammer! But too much leftover glass.
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Grandmother's Buttermilk Cornbread

Reviewed: Jun. 3, 2013
Made this for a cookout this weekend. Never made cornbread before. Thought this was really easy. I made a double batch because of the number of people. I mixed everything in one pot and it was so easy. I split the recipe into 2 and put canned sweet corn in half to experiment. Both turned out great. I got rave reviews. My 8 year old thought it was too sweet though. I will experiment next time and decrease the sugar a little (we compared it to the cornbread you get at Boston Market and it's way sweeter). However, I liked it a lot. I just like to experiment. Because I had made a double batch and only had 1 8inch pan, I put the rest in loaf pans. Turned out great. Oh, and they baked perfectly at 30 minutes (both batches, with and without the corn).
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Caramel Apple Pork Chops

Reviewed: Mar. 6, 2013
Need to double the sauce!
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Easy Baked Tilapia

Reviewed: Mar. 6, 2013
Easy and tasty! Will make again.
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The Best Rolled Sugar Cookies

Reviewed: Mar. 6, 2013
Didn't think they were anything special.
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Key Lime Pie VII

Reviewed: Nov. 23, 2012
This is a really good pie! I've had many key lime pies that were just so-so. I was able to find the little key limes in my regular grocery store but wasn't looking forward to squeezing them. Luckily, my husband found the key lime juice at Smart and Final (of all places!). I didn't have quite enough and still had to juice about 8 little limes. Otherwise I stuck to the recipe exactly. So incredibly easily! I wasn't sure whether to add the zest, but I did. Added a nice subtle zing and homemade feeling. Made it for Thanksgiving and people who don't normally like pies or anything sweet, loved this pie! I plan on making it again and again. Will be my go to pie. Next time I might try making my own graham cracker crust, but the store bought was a big hit too. I used 2 cans condensed milk like the other reviewers said and it was perfect. Had exactly enough for a nicely filled, full 9 in regular pie. Added whipped cream and the lime decorations before serving, and it looked so pretty and professional. It was almost impossible to see the pinholes at 6-8 min, so cooked for 10 and it was perfect. I could see the pinholes when I took it out (incredibly hard to see and so small, that I say just cook 10 min and be done). Set perfectly, no problems. Giving it 5 stars for being so tasty and so EASY.
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Cranberry Sauce

Reviewed: Jul. 9, 2012
I've made this several times and it's so good! Even people who don't like cranberry sauce likes this one! It tastes very fresh and is so incredibly EASY to make! I put a little cinnamon in it and WOW. HIGHLY recommend.
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Stuffed Strawberries

Reviewed: Jul. 9, 2012
I've made these several times now, and they are excellent and always a HUGE hit! I cut out the stems which leaves a little hole, then use a baby spoon to spoon the filling inside. Note, this recipe is a little time consuming, so if I'm in a hurry, I don't stuff them and just let people dip the strawberries themselves. Rave hit either way!
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Award Winning Peaches and Cream Pie

Reviewed: Jul. 9, 2012
This is very good! Since I had so many people to feed I doubled the recipe and made a 11x13. Everyone loved it! It's not very sweet, so even my non dessert friends really like it. I tried the strawberry version as one reviewer suggested and it was good but I used frozen strawberries as the other reviewer did and it turned out way too runny! Use only fresh! It turned out tasty, but I think everyone liked the peach version better.
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World's Best Lasagna

Reviewed: Nov. 15, 2011
Just made this for my son's football banquet. It was extremely good! It did take a while to simmer everything, but very easy to just check on a pot every once in awhile. I got a TON of compliments even from children! I used 3 layers but stuck to the original recipe. I plan to make this again!! Mine sat overnight before cooking and I think that really added to the flavors too. Wasn't sure about the fennel since I HATE fennel seeds, but took a risk and added them, I couldn't even taste the fennel in the meat. I plan to make this my "goto" recipe!
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