Cindy Spalding Recipe Reviews (Pg. 1) - Allrecipes.com (16885612)

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Cindy Spalding

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Mashed Potato Cakes

Reviewed: Mar. 14, 2011
These were the bomb. I added shallot instead of one of the onions because all I had were purple onions and I was afraid they'd discolor too much. I also added chopped italian parsley and roasted garlic to the onions. I used 'better than eggs' eggs and I finished them off in the broiler to make them crispy on top. sooooo good. Better than latkes too.
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Banana Sour Cream Bread

Reviewed: Apr. 4, 2011
Loved it. halved the recipe due to the # of overly ripe bananas on hand. Didn't even use walnuts (didn't have any). Fantastic. Best banana bread I've made. Thx, Esther.
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Crustless Spinach Quiche

Reviewed: Apr. 24, 2011
excellent recipe. Worked great for Easter Brunch especially for my sis-in-law who has a gluten allergy. I made a quasi-double batch, using only 3-1/2 cups of mexican blend cheese and 8 eggs. Everything else I doubled. Oh, I also added a pinch of fresh nutmeg & 1/2 of a julienned, lightly sauteed red bell pepper for the very top. perfect.
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Roasted Vidalia Onions

Reviewed: Jul. 12, 2011
My husband who rarely likes onions when they're cooked, loved these. I only put in 3/4 T of butter, but I added a few shakes of tabasco sauce as another reviewer suggested. We loved it. Medium sized onions cooked 40 minutes perfectly (not the 15 minutes although I didn't even check at 15 due to so many others suggesting a longer cook time). Thanks so much. Next time we'll cut the beef bouillon to 75% each and maybe up the other stuff to compensate a bit. Perfect as is though.
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Photo by Cindy Spalding

Squash Braid

Reviewed: Sep. 30, 2011
Delicious! I had so many Delicata Squash left from my co-op basket, I sub'd it for the butternut. Beautiful & delicious. Followed recipe exactly EXCEPT used the bread maker and needed ~ 2-1/2 C flour only, adding the last 3/4 C as the machine was mixing on Dough cycle.
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Crispy Rosemary Chicken and Fries

Reviewed: Oct. 26, 2011
Really tasty and extremely fast and easy. I never got a crispy skin so I broiled it for about 10 minutes after cooking it for 1 hour. I made 2 versions of this. The 2nd time I added some misc veggies I had in the fridge which made it even better. Broiled all of them for 10 minutes which made them look and taste great.
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Photo by Cindy Spalding

Spring Biscotti

Reviewed: Jan. 26, 2012
superb! Changed only a few add-ons. Sub'd a couple of chopped chunks of chocolate, chopped & toasted almonds for the white choc & pistachio nuts. Didn't use cranberries. Baked for nearly 25 vs. 15 minutes to get them nicely crispy. BTW, they will crisp after cooling so just look for a light brown edge which will make it perfect for coffee dunking.
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Tomato-Mint Quinoa Salad

Reviewed: May 17, 2012
Loved the flavors! The only thing I'll do different next time is add dried cranberries instead of raisins. I added 1/2 of each and loved the bites w/ the cranberries more. Other things I did differently: added onions in w/ TOASTED quinoa & cranberries/raisins, chopped the radishes and cucumbers vs. diced them, used cilantro rather than parsley. I love cilantro and the flavors melded quite nicely. Thanks for the recipe. I'll be making this again tomorrow when our co-op basket comes w/ yet another large yield of radishes. Oh, yes, this recipe serves 8, not 4 unless it's their main dish.
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Photo by Cindy Spalding

Chicken Pot Pie IX

Reviewed: May 26, 2012
Delicious! I've made many versions and this one is the best according to my husband. Changes I made: nearly doubled the sauce, boiled the onion & added about 3/4 C diced potatoes in with the celery/chicken, added 2T freshly chopped parsley. I also baked 6 miniature pot pies by rolling out the unbaked pie crusts thinly before cutting them to size. Baked at 375 for about 30 min. Perfect! So flaky and just the right amount of sauce.
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Simple Whole Wheat Bread

Reviewed: Jul. 26, 2012
Breadmaker from start to finish & absolutely beautiful & tasty. Hearty, yet light & fluffy with the following additions. 1/3 recipe made a 1-1/2# loaf. Added everything in order (water temp was hot tub warm, maybe 98F. Wasn't precise on measurements but used as a guide. Changes: added SALT before the flour, also added on top everything: 1T (1/3 recipe) vital wheat gluten, 1T ground flax seeds, 1T poppy seeds, 2T chia seeds after adding them to 1/2 C hot water & letting them set for 5 min which makes them turn into a gel. In the early part of the 2nd rise, I topped the unrisen loaf w/ more poppy seeds, some oats & some toasted white sesame seeds.
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BBQ Miso Chicken

Reviewed: Sep. 5, 2012
I really liked it and the chicken medallions grilled up beautifully, but if you're not a huge miso fan, it can be a bit overwhelming. My 2 & 5 year olds ate it right up (I kept their non cayenne pepper marinade separate from ours). It made a lot of wasted marinade. I think I could have made 1/3 of it and been just fine.
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Grilled Salmon II

Reviewed: Sep. 29, 2012
Delicious! Grilled about 8" from coals for about 15 minutes at 450 degrees F. Flaky and perfectly done from end to end. Thanks for the great marinade.
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Tofu and Cheese Stuffed Shells

Reviewed: Oct. 2, 2012
I changed this significantly. Had hoped I didn't have to rate it. Thank you for the base recipe. I used soft tofu, sub'd Xantham Gum for the egg (child allergic to egg whites), added only 1/2 cup of pre-shredded italian cheeses, no ricotta, made some homemade marinara and added part of the sauteed onion, green pepper, mushroom & garlic mixture to the tofu after mashing it instead of the carrot/zucchini/onion mixture recommeded. I will add an extra tsp or 2 of salt to the tofu mix next time to make up for the lack of salty cheese I omitted. The two 5 year olds and two 2 year olds as well as all the parents ate on this single recipe. It was plenty although we had leftover shells w/ not enough tofu mix to put in them so the kids got some pasta w/ sauce as well.
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Japanese Wafu Burger

Reviewed: Oct. 16, 2012
Delicious! Both my 5 & 2 year olds ate small patties on hamburger buns. I recommend mashing the tofu rather than cutting it into 1/2" blocks if you want even distribution throughout the burger. I used chopped garlic and more of it. I also used only 1/2 # of ground beef and 3/4 of a block of firm tofu. This made 4 med sized and 2 small patties. I sliced the rest of the tofu and let the slices saute in the savory and sweet sauce at the bottom of the skillet for 5 minutes over med heat before flipping. Need to like tofu for that last part though. Thanks, Mariko.
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Photo by Cindy Spalding

Clinton's Special Vegetarian Quiche

Reviewed: Mar. 31, 2013
Loved how fluffy and flaky it was. The cottage cheese made it very creamy. I changed only a couple of things. I buttered a tart pan and used a store bought pie shell, threw a sheet of aluminum foil over top just so the edges wouldn't start baking. Par-Baked at 350 for 10 minutes. I used 1 cup of egg beaters and 2 whole eggs (equivalent of 6 eggs) and wasn't sure how fluffy it would be w/o all the yolks so I added ~ 1-2tsp of xanthum gum just to be sure. I also used 1/2 a pkg of frozen, chopped spinach and instead of tomatoes, I used about 1/4 cup of chopped roasted red bell peppers from a jar. I made all in advance except the egg mixture since this was for Easter brunch. I covered the edges with foil and baked the filled pie at 325 for 1 hour. Then pulled off the foil, increased the temp to 375 and moved the pie to the lowest shelf in the oven, baking for an additional 15 minutes. It was better than the quiche Lorraine (meat) that I made and it was good, but this was superb. Thanks for the recipe.
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Robbi's M&M's® Cookies

Reviewed: Apr. 29, 2013
easy recipe & kid friendly. Made w/ half butter & half shortening. I used only 1 C of M&Ms, but added more on top. It made about 70, nearly 2" cookies. I like mine crispy but there's a fine line w/ M&M cookies to make them crispy enough yet not destroy and melt the M&Ms. 13 minutes seemed to be the right fit for 1tsp / 2/3" balls that were slightly flatted and had 3 -5 M&Ms squished onto them. These are even better eaten right from the freezer! Even crispier! mmmmmm.
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Photo by Cindy Spalding

Company Couscous

Reviewed: Jun. 16, 2013
Made with Tri-Color couscous which are huge in comparison to regular couscous, but I love the extra color and the texture. Also used twice as much couscous and water/broth combination, adding approx the recipe's chopped veggies, herbs & vinegar quantities. Used mixed peppers and cilantro instead of basil (not growing well yet). Also didn't bake as other reviewers suggested. Sauteed 1st, then added & brought water to a boil, added couscous, returned to simmer, covered and let set about 10 minutes until all water was absorbed. Added tomatoes, cilantro and vinegar. Ate some hot. No will power, then fridge until dinner at the pool. Delicious. Can be used as a basic recipe with just about any veggies dependent on water %. I think I'd like to experiment a bit with edamame or baby peas along w/ the tomatoes and maybe a bit of soy instead of balsalmic. I'm thinking it might feel like I'm eating caviar with the big tri-colore couscous.
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