Cynthia T Recipe Reviews (Pg. 1) - Allrecipes.com (1685266)

Tater Tot Bake

Reviewed: Jan. 26, 2012

I was amazed at how good this is! I've made other tater tot casseroles that have not been well-received by my family. This one got a thumbs-up from everyone! The only thing I did differently was add a splash of soy sauce for "umami." This one's a keeper!

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Jennie's Heavenly Slow Cooker Chicken

Reviewed: Oct. 27, 2011

This is a wonderful recipe! I shredded the chicken breasts when it was finished cooking, and served the chicken and sauce over vermicelli. Awesome!

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Slow Cooker Adobo Chicken

Reviewed: Aug. 29, 2011

This is a wonderful recipe I plan to make again and again! Absolutely delicious!

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Asian Style Country Ribs

Reviewed: Jul. 18, 2011

Unbelievably delicious! The whole family loved it.

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3 users found this review helpful

Rice Pudding in a Slow Cooker

Reviewed: Dec. 6, 2010

Followed the directions, used arborio rice, cooked for 1 1/2 hours on low ... rice soup. Turned it up for a little to high, then back down to low for a couple of hours. Rice was hard in the middle, and this is WAY too sweet, and too much nutmeg. Perhaps you CAN make rice pudding in the slow cooker, but this is NOT the recipe to use.

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Marinated Black-Eyed Pea Salad

Reviewed: Apr. 6, 2009

Fabulous! I was looking to recreate the black-eyed pea salad served at our local BBQ joint -- this is it! My only tweak was to use jarred jalapenos, no yellow pepper, and extra cumin ('cause I LOVE it!) I agree with other reviewers -- make it at least a day ahead, because it gets more fabulous the longer it sits!

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German Spaetzle Dumplings

Reviewed: Oct. 1, 2008

Great, easy recipe! No way this is 6 servings, though -- maybe 3 servings for a side dish. The first time I tried making spaetzle, I used a colander and it was a horrible mess. I bought a Norpro spaetzle maker for about $7 from amazon.com before trying this recipe -- worked like a dream! If you love spaetzle, it's worth the small investment. I sauteed my spaetzle with a little butter and a minced slice of bacon -- it was fabulous.

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4 users found this review helpful

Gingerbread Pudding Cake

Reviewed: Jan. 3, 2008

I'll never make plain gingerbread again. My husband, who is not a gingerbread fan, loved this. I served it with a little whipped cream. Easy and delicious!

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1 user found this review helpful

Eric's Best New York Style Cheesecake

Reviewed: Jan. 3, 2008

Oh. My. Goodness. This is the only cheesecake I'll ever make -- better than most I've had in good restaurants! I did put a graham-cracker crust under it (son's birthday cake -- he loves crust), and skipped the water bath. VERY rich -- make sure you have plenty of friends to share with!

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Bou's Chicken

Reviewed: Feb. 10, 2007

Fabulous! This is my new favorite chicken recipe! The sauce is delicious -- I served it with rice. Even my picky 15-year-old son loved it. I thickened the sauce with cornstarch and water at the end to give it a more gravy-like consistency.

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2 users found this review helpful

Russian Rocks I

Reviewed: Nov. 13, 2006

I've been searching for this recipe for years... my great-grandmother, then grandmother, made these every year at Christmas. They added pecans, though. If you're a fruit-cake lover, these are little bites of heaven. THIS is what Christmas smells like!

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4 users found this review helpful

Nic's Easiest, Creamiest Macaroni and Cheese

Reviewed: Aug. 6, 2003

I'll stick with the recipe on the mac & cheese box. This was gummy and weird -- not even ketchup could save it. 11-year-old son and husband concur.

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6 users found this review helpful

Blackberry Cobbler

Reviewed: Aug. 6, 2003

A delight for my 11-year-old son, who supplied the wild blackberries. I didn't have self-rising flour, so I added a teaspoon of baking powder -- worked fine. Wonderful served warm with a little vanilla ice cream.

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5 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 6, 2003

Outrageous! I cut the flour back to 1 and 1/2 cups, added a tsp. of vanilla, and used stick margarine instead of shortening. To serve, I warmed it in the microwave and topped it with a little vanilla ice cream; my husband ate it cold out of the refrigerator -- it was fabulous either way! I'll be making this one again and again!

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Hot Onion Dip

Reviewed: Nov. 2, 2002

Delightfully creamy and oniony. Big hit at card club.

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Cheese Dip I

Reviewed: Dec. 1, 2001

This is the best dip I've ever tasted. My card club went crazy over it, men and women alike. I put it in a bread bowl with bread and cracked pepper breadsticks to dip, but it's so good, it even tasted great on saltines! Don't serve it ice-cold -- let it soften up before serving. Thanks, Idgie! UPDATE: Tried making it with whipped cream cheese -- it's even creamier! Took it to the staff lounge at school -- it didn't last past 11 a.m.

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12 users found this review helpful