Cindy Bachmann Chaney Recipe Reviews (Pg. 1) - Allrecipes.com (1803716)

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Cindy Bachmann Chaney

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French Fried Potatoes

Reviewed: Jan. 10, 2005
This is a fine recipe with one exception. The trick to french fries that are crispy on the outside and tender on the inside is to first soak then in cold water. Dry thouroughly. Fry TWICE...first a short fry (like blanching vegetables, but in oil), drain and then fry a second time until golden and crispy. This should give the desired results. My friends know I can't eat a soggy fry... and I love fries ;-) ) Happy frying.
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585 users found this review helpful

Mom's Cucumbers

Reviewed: Jul. 4, 2004
Last time I made a cucumber salad I ruined it. So I wanted a recipe that rated well. I made this for a small gathering on our boat for Independence Day fireworks. We grilled steak and cooked corn on the cobb. (Not much room to cook anything else on a boat, so this was a great make ahead side salad. It was a big hit. I did alter the recipe only slightly. I used 1/4 red onion, very thinly sliced instead of the chopped onion. I did leave out the celery seed (I didn't have it) and added fresh, chopped parsley. Fabulous! Thanks Karen.
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128 users found this review helpful

Baked Tortilla Chips

Reviewed: Jan. 22, 2006
These are quite good! I made these with Low Carb Whole Wheat Tortillas (that low carb thing ;-)) for DH and he really enjoyed them. Thanks for a great recipe. terrific for those salty crunchy cravings!
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109 users found this review helpful

Cranberry Apple Pie II

Reviewed: Sep. 27, 2008
I have been making this recipe for years. However, I make mine with 1 tsp of cornstarch instead of flour and omit the cinnamon and nutmeg from the pie and put it in the topping. We really prefer a crumb top on this pie. It really compliments the apple/cranberry filling. Here is my recipe for a crumb top: 1 c all purpose flour, 1/2 c packed brown sugar, 1/3 c old-fashioned oats, 3/4 tsp ground cinnamon, 1/2 c chilled unsalted butter cut into small pieces. Rub in butter with fingertips or process w/food processor until mixture resembles coarse meal.
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33 users found this review helpful

Spicy Ham and Grilled Cheese Sandwich

Reviewed: Sep. 9, 2008
This procedure is okay. I prefer to place the ham in the skillet to heat it through first. Then build the sandwich as decribed and grill. By heating the ham first you guarantee that your ham will be nice and toasty warm along with the melted cheese and bread.
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26 users found this review helpful

Maryland Crab Cakes II

Reviewed: May 18, 2008
I found this recipe Not so great. First use only fresh lump blue crab, not canned. And do NOT shred it. Gently check for cartlidge. Add an egg to help bind the ingredients. And how can you post a recipe pretending to be a Maryland crab cake without Old Bay seasoning. (That is unforgivable.)add 1Tablespoon (give or take depending upon your tast). A dash of Worchestershire sauce is also an optional addition. Gently fold all ingredients to gether and then form them into 4 cakes and regdgerate for 30+ minutes before attemping to fry.
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15 users found this review helpful

Cranberry Apple Pie I

Reviewed: May 24, 2005
I made a version of this for my weddnig reception (made ahead and froze) However I used a can of whole berry cranberry sauce in place of the fresh cranberries.
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15 users found this review helpful

Simple Southwestern Chicken Salad

Reviewed: Feb. 15, 2006
Fantastic! I made this and used Taco Seasoning I from this site and reduced the salt by half. Huge raves over this chix salad!
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12 users found this review helpful

Maryland Crab Soup

Reviewed: May 31, 2002
This is my recipe, somehow the cubed potatoes went missing from the ingredients. Sorry. If you are from Maryland you should increase the Old Bay, Others may not have the palate for that much spice/seasoning. When time permits, I start with homemade beef stock. It is all the better. Don't forget, it is even better the next day!
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12 users found this review helpful

Maryland Crab Cakes I

Reviewed: May 18, 2008
This was pretty good! However I divide into 4 cakes. It is imortant to note that fresh lump blue crab is really much better than any canned crab. It also helps to refigerate the cakes for about a half hour before frying. It really helps them hold together.
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11 users found this review helpful

The Perfect Basic Burger

Reviewed: May 26, 2009
Sorry I agree with the meatloaf comments. I find the perfect basic hambuger is 80/20 ground beef, broiled steak seasoning, minimally handled/shaped and grilled over charcoal. Top with fixings of your choice on a fresh/toasted bun. Perfect and Basic yum.
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7 users found this review helpful

Ultimate Double Chocolate Cookies

Reviewed: Dec. 6, 2006
Like a few other reviewers, I added chocolate chips. It was a very tasty cookie. I also hand rolled the dough to make a more attractive cookie I only gave 4 stars because of it taking a little extra effort/difficulty than the average cookie. After adding the melted chocolate, I had trouble mixing in the dry ingredients. The melted chocolate cooled so fast it made the dough *very* stiff. I set the bowl in a sink with hot water and used my hand to mix. It was that stiff. Anyone else experience this?
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7 users found this review helpful

Eva's Savory Turkey Legs

Reviewed: Nov. 20, 2004
I made this but made a small change by making stuffed boneless legs. I used two whole turkey legs with thighs still attached. Cracked the bone at the "ankle" and deboned the whole leg (leaving the end of the ankle still on). Then stuffed each one and secured with skewers. Elegant stuffed boneless turkey for the dark meat lovers! Thanks Charles for your recipe and reminding me of my boneless preparation.
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7 users found this review helpful

Big M's Spicy Lime Grilled Prawns

Reviewed: Nov. 24, 2002
We LOVED them!! Great accompaniment to grilled beef tenderloin.
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7 users found this review helpful

Crab Quiche I

Reviewed: May 24, 2005
Love this! Fresh Blue Crab (Lump) was on sale this week, so I made this. I did skip the crust as we are on Atkins. I did use 1/4 c heavy cream and 1/4 c whole milk instead of the 1/2c milk. I also substituted shredded sharp cheddar for the swiss and added a dash of Old Bay (Can't have crab in MD without the Old Bay) Thanks Christine
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6 users found this review helpful

Pie Crust Treats

Reviewed: Oct. 13, 2004
Wow. thanks for the recipe and the reminder from my childhood. My mom would make an extra pie crust just to make "cinnamon roll" made just like the jelly roll described, but not sliced until after it bakes and cools (reduces any mess as the sugar is sealed into the roll). Just be sure to use shortening instead of butter if you make it this way. Shortening holds its shape much better. I never liked pies as a child but I sure loved this cinnamon sugar treat. I just never knew so many others also had such great Mom's.
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5 users found this review helpful

Maryland Crab Cakes III

Reviewed: May 18, 2008
This is just okay. I prefer to use 1-2 tablespoons of soft breadcrumb, much less may and one egg to bind it together. I do not like the onion. Also, you should shop for fresh not canned meat, preferebly lump blue crab.
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4 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 18, 2006
I made these for assorted Christmas cookie bags for my co-workers. My husband says this is his new favorite cookie and he doesn't want me to put these in the bags. I did add extra chips and craisins brand sweetened cranberries. This is a new holiday traditional cookie. Thanks for sharing Diane.
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4 users found this review helpful

Light and Spicy Fish

Reviewed: May 24, 2005
We loved this easy and tasty dish! Used fresh garlic salsa from the supermarket refrigerator section, but followed as Matt had written. Thanks Matt for a great, easy dish!
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4 users found this review helpful

Rich Cocoa Fudge

Reviewed: Dec. 6, 2003
A Note to Melo 57...perhaps your thermometer is not accurate. Give it one more try but with the soft ball/cold water method. It is really great fudge.) I love this recepie! My mother taught me to make this fudge when I was a little girl. We always added a huge heaping table spoon of peanutbutter stirred in with the butter at the end. Yummm! I have read a few of the reviews from folks who were not successful with this fudge. You need to understand that it is VERY moisture sensative until it is finished. A droplet of water or even a humid or rainy day may cause it to come out gritty and not harden. (as kids, we would always eat it anyway. just with a spoon.)It simply is not a rainy day project. Also, a little corn syrup will make it easier.
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4 users found this review helpful

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