Cynthia Ross Recipe Reviews (Pg. 1) - Allrecipes.com (16180956)

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Cynthia Ross

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Creme Brulee

Reviewed: Nov. 30, 2012
Sometimes the simple dishes are the best dishes. This delicious dessert is elegant and easy. Used a vanilla bean instead of the extract. I used the oven and they turned out ok, but I prefer using a blow torch when I'm at home in the USA. (One thin layer of white sugar, torch, another layer of sugar and torch it again. That will get the results of an award-winning French chef.)
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 4, 2013
This wasn't as dense as a Cheesecake Factory dessert, but after Thanksgiving dinner, do you really want a super-heavy dessert? Garnished with whipped cream or sour cream sauce (sour cream, vanilla and sugar.) Followed the recipe. Nice results. I'll make it again.
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Quattro Formaggi Pizza

Reviewed: Oct. 25, 2013
Like this so much... I made it again.
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Traditional Italian Sausage Stuffing

Reviewed: Oct. 25, 2013
If you like the ingredients, usually, you'll like the finished dish. This one is wonderful! Couldn't find focacia in the middle of nowhere, Texas. Used white bread, Johnsonville mild sausage and sun dried tomato spread. Turned out great!
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Yummy Veggie Omelet

Reviewed: Oct. 23, 2013
Delicious! Made one just for me, using two eggs and a dash of cream. Nice results. Might add tomato next time for color, nutrition and flavor. A go-to breakfast recipe.
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Johnsonville® One-Pan Italian

Reviewed: Oct. 8, 2013
Oh yes, this is lazy cooking. If you're looking for a satisfying dish made with pantry staples... this is it. Johnsonville sausage freezes nicely and thaws quickly. Short on time? Try this one. (I used Barilla Campanelle pasta.)
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Garlic Chicken

Reviewed: Sep. 13, 2013
Used Panko bread crumbs for crunch and Italian Seasoning for flavor. Wow! I love food like this! The chicken cooked to perfection and the flavor was outstanding. Very, very easy and very, very good! I'll make it again. On a Sunday, or ANY day I'm craving that "crunch" and flavor of fried chicken... without the mess, the calories or the hassle.
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Stained Glass Cookies

Reviewed: Sep. 12, 2013
It's never too soon to start planning for Christmas! Added more spice. 1/4 teaspoon is not enough, so I used 1/2 teaspoon of each spice. Added a little more flour, too. Used Fire Jolly Ranchers for the filling. (One for each cookie.) Used two cookie cutters for precision and uniformity. Baked these for 10-12 minutes on parchment paper for easy removal from the cookie sheet. When cooled completely removed them from the parchment. Very happy with the results. Taste was good, and the appearance... charming! Nice addition to a Christmas Cookie Platter.
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Butter Flaky Pie Crust

Reviewed: Sep. 12, 2013
I've made this before with very nice results. Very good for pies with a lattice or top crust. Not sure I'd use it again for pumpkin pie. But the flavor is good.
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BLT

Reviewed: Aug. 24, 2013
The most simple recipe can be absolutely delicious! I added a slice of cheddar cheese for color and flavor. Satisfying!
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Burgers with Grilled Onions

Reviewed: Aug. 23, 2013
Restaurants almost always over cook burgers, so I make mine at home. Sauteed the onions in the same pan I used for the bacon. Ground chuck makes the best hamburger. Used cheddar cheese, and fresh veggies. It's classic. Why go out when you can cook it better yourself?
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Classic Standing Beef Rib Roast

Reviewed: Aug. 22, 2013
It turned out perfect! Here are some "Top Tips" for cooking a standing rib roast. You MUST use a meat thermometer for perfect results. Shop early in the day. Ask your butcher to cut the roast for you and leave in the bones! (I asked for a four-bone roast. It cost a lot, but could serve 12-15 people.) Season with Montreal Steak rub. At 2 hours, 20 minutes, the roast reached 124 degrees. I removed it, covered with a foil tent and let it rest for 20 minutes. The internal temperature was 134 degrees just before I carved it. WOW! It was a nice, deep pink color. Cooked but not raw. I was so happy I did a couple of cartwheels around the kitchen. (Just kidding.) My neighbor came over to see what I was cooking and agreed it was perfectly seasoned and cooked. I would use this recipe again. I made the Jus, but the meat was so flavorful, it really wasn't needed. Just a sprinkle of French salt to finish it. Thank you Campbell's!
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Shredded Chicken Tacos

Reviewed: Aug. 16, 2013
My grocer didn't carry skin-on, bone-in chicken breasts. So I used boneless, skinless and they turned out fine. I scooped out the chili seeds, so they were mildly spicy. If you like a really authentic and spicy flavor, leave in the seeds. Served with ice-cold cerveza...it makes a nice lunch or dinner.
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Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)

Reviewed: Aug. 14, 2013
I've always loved those little tacos you can buy on the streets of Mexico! Three for one dollar and they are soooo good! This recipe is about as close as you can get .... north of the border. Ole!
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Vanilla Ice Cream V

Reviewed: Jul. 7, 2013
I love a rich, creamy vanilla ice cream, don't you? You can do so much with it. This is a really nice recipe. Followed it to the letter. Made a homemade blackberry sauce using fresh berries, sugar, blackberry schnapps and a squeeze of fresh lemon juice. Garnished with fresh blackberries. A simple and elegant summer dessert.
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HERDEZ® Enchiladas Suizas

Reviewed: Jul. 7, 2013
Delicious! I'll make this one over and over again!
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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 21, 2013
Hundreds of home cooks can't be wrong. These are AWESOME!
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Tex-Mex Burger with Cajun Mayo

Reviewed: Jun. 21, 2013
We like this kind of food down in Texas. The peppers, onion and spiced mayo make this a really flavorful burger. A nice change from the usual cheeseburger. It has a little bit of a kick!
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Roast Leg of Lamb

Reviewed: Nov. 16, 2012
Use a meat thermometer for perfect results. Remove the roast from the oven when the needle hits 125 degrees. Let it rest about ten minutes. The results are delicious!
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NO YOLKS® Beef Noodle Casserole

Reviewed: Feb. 3, 2015
Great casserole for a cold winter night. This easy dish incorporates big, bold flavors like beef, onion and tomato, and combines them with perfectly cooked noodles. If you're hungry for lasagna, but don't want to spend the time, trouble or money, this is a fast, easy and economical option. Very good! (Used No Yolks Extra Broad Noodles.)
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