cynwebb Recipe Reviews (Pg. 1) - Allrecipes.com (16320982)

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Slow Cooker Porcupine Meatballs With Peppers

Reviewed: Sep. 25, 2012
For real efficiency, I make about 5 batches at once on a weekend day. Once they are browned, freeze them in a zipper-freezer bag. In the morning, dump the whole frozen blob into your slow cooker, poor over the sauce and go to work. I switch up the veggies and leave the bay leaf out, add garlic. Doesn't really matter. Do it like Mom did except by freezing ahead you've got dinner on those busy week nights.
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17 users found this review helpful

Beef Meatballs and Picante Glaze

Reviewed: Dec. 30, 2010
The whole thing can be finished and served via crock pot. To get the meat to hold together, add another egg or simply use purchased meatballs. Grape jelly is usually cheapest but others work also. I cut down on the jelly ratio because we try and limit sugar intake. The all-fruit types with no added sugar need to be blended smooth (depending on brand) before you can use them and they tend to not glaze up as nicely but still taste good.
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16 users found this review helpful

Easy Salsa Meatloaf

Reviewed: Nov. 27, 2012
A lot of the success of this recipe is in the salsa. If you get junky salsa because it's "just going into a meatloaf." It will taste like junky salsa. Dry your breadcrumbs before you make it and that will solve part of the soggy texture issue. I use raw dry oatmeal instead. It makes it healthier and gives it a nice texture. Don't use cheese 'products' or it will get soft. Real cheese keeps it firmer and switching around your cheeses allows a nice change in flavors. If you have a draining pan,use it because when cheddar melts it gets oily. As other reviewers have noted, be sure to use very lean ground beef! It gets 3 or 4 stars because if it were my recipe, I would have added some other dry spices such as onion, garlic powder, a bit of chili powder and cumin and some more green chili's.
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13 users found this review helpful

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Reviewed: May 17, 2011
I cut the sugar a bit because I don't like sweet and meat. Also, I switched the hot dog for sausages (like cheddarwurst), cut the spices just a little and took them to school for breakfast. They were gone before even half the faculty arrived.My kids liked the plain corn dogs but my son wanted less cheese in the muffin, my daugher wanted less taco flavor. Guess I'll be making several versions! Also thinking this makes a nice replacement for sandwiches in boring school lunches when a microwave would be available to warm them. Also thinking about replacing the cheddar with american to cut the oil/grease in the batter.
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5 users found this review helpful

White Chocolate Macadamia Cranberry Dreams

Reviewed: Jul. 15, 2013
These were perfect. For those having trouble with dry dough, try using a much larger egg because even at over 7500 feet, where I live, this came out perfectly as written. My family and a couple guests (did include 3 teenagers) ate the entire batch in one afternoon. I am thinking of subbing artificial sweetener for part of the sugar for my diabetic parents, adding more nuts and fruit just to increase the protein and nutrition but these are not necessary changes. The other change I will have to make for next time is to double or triple the batch!
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Scottish Butter Tablet

Reviewed: Jul. 17, 2014
Close but not quite perfect. I returned from Scotland 5 days ago and the 4 or 5 different makers I tasted while there varied some but all had a more caramel flavor than this...not strong but just a tiny bit. I made this exactly as written and now think I needed to cook it just a few degrees hotter, again, just a tiny bit. Next time I intend to replace half of the white sugar with either brown or turbinado trying to get that flavor. In spite of these critiques, this is tasty, easy and well worth your time and ingredients. If it doesn't set up for you, recook a few degrees hotter and try beating it more. Read some old fashioned fudge ( non marshmallow ) recipes for more hints because it is the same basic principal.
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Pineapple Cream Cheese Frosting

Reviewed: Apr. 20, 2014
Pineapple was a great idea BUT I halved the butter and cheese, doubled the juice and kept adding sugar and beat/whipping the mixture in an electric mixer until I had a good consistency for a cake. Still tasted nicely of pineapple and was lighter than most cream cheese frostings. Used it on a pineapple carrot cake and it was perfect. Think I will try it with other juices and matching cakes such as apple in the fall. Given how much I changed, it hardly seems fair to review but the pineapple is such a great idea, maybe a high review will get others to try the idea.
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Diane's Colcannon

Reviewed: Mar. 23, 2014
Don't bother making a single batch, go double or nothing! I barely got it to the table the first time I made it. I had to substitute half kale as I didn't have quite enough cabbage and we really liked it that way. Intend to increase the kale in future batches. Also have taken to adding more bacon but draining off a majority of the drippings. I mash my potatoes in a mixer so they are creamier and fluffier, then add the veggies and bacon.
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Potato Waffles

Reviewed: Jan. 5, 2014
Worked just as written. Started with pretty dry mashed potato. I then tweaked a bit to see if I could get them a little thinner and crispier. Added another egg and a bit of milk since my original batter was more like choc chip cookie dough consistency. The first batch cooked in 41/2 min. The wetter better took longer but the family loved both versions. I am going to use them for the "bread" in a breakfast sandwich. Husband wanted more onion.
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Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Mar. 22, 2013
My family has been making this for years. Try it with leftover turkey! Add extra milk and you wont even have to cook the rice ahead of time.
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Key Lime Cookies I

Reviewed: Aug. 1, 2012
I used about half key lime and half Persian lime juice, added extra zest. Good flavor but didn't bake up nicely. They were either gooey in the middle or too crispy and spread out at the edges. Finally landed on about 10 1/2 minutes bake time for the best result. Will give them one more try because the flavor seems worth it but I will add some flour to see if they will bake better. We like cakey cookies so that aspect was okay.
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Sugar Cookie Drops

Reviewed: Jul. 31, 2012
This has been my husband's favorite cookie since his mom found the recipe 60 years ago. Hers has more vanilla and adds the salt suggested by reviewers. We also bake a little hotter (she likes 375 I sometimes go as high as 400 to get results at high altitude) The large batch size is NOT a problem in my house. If there are any left after the 2nd day the crumbs make a nice fruit topping, but that doesn't happen often. These are too tender to make lunch box cookies but packed carefully you can travel them to carry-ins. You won't have to worry about getting them home.
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Chai Tea Mix

Reviewed: Oct. 3, 2010
Speaking as a chai addict- This is good but a little weak. I added more pdr tea and doubled many of the spices. As soon as I can find it I intend to try this with just a pinch anise (found in other recipes for chai mix) The proportions seem good though
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