Cynthia Russell Recipe Reviews (Pg. 1) - (18047681)

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Cynthia Russell



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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 14, 2005
These cookies were excellent. I too added more chocolate chips and cut the oats by 1/4 of a cup. I did not bake mine too dark (like they show on the pictures) and turned out crispy and chewy. One thing my husband likes is to put them in the microwave for 20 seconds before eating them; this makes them extra soft and chewy and with the chocolate chips soft and runny. My 11 year old son told me tonight, "Mom, you are becoming a dessert expert!", after trying them. Thumbs up!
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3 users found this review helpful

Meatloaf that Doesn't Crumble

Reviewed: Sep. 23, 2005
Soooooo... I was looking for a meatloaf recipe that would be as "generic" as possible. My husband was craving it and I had never made it. I am Peruvian and my husband is Bahamian and in Peru we do not make meatloaf as part of our day to day menu. Anyway... I picked this recipe as the ingredients sounded like a generic meatloaf, but I made a few changes: I did not have the onion soup so did not put it in, I replaced it by 1/4 cup of men-si (tau-si) sauce (you can find it in Asian foodstores). I added 2 eggs and cut the milk in half. We do not have mild pork sausages here in Peru so I replaced it by Argentinian chorizos. I did not cover it with ketchup before baking it. I left the rest just as it said on the recipe and it turned out delicious. My husband said it was the best meatloaf he has ever tried!
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59 users found this review helpful

Sweet Restaurant Slaw

Reviewed: May 21, 2009
This was amazing. I made my own version of "KFC-at-home dinner", with the fried chicken, french fries and coleslaw and used this recipe. I did not buy the packaged coleslaw but made my own combination of cabbage, carrot and lettuce. I used mayo instead of miracle whip. I followed some of the reviews that adviced to cut a tad on the sugar. It turned out delicious! Follow the recommendation of leaving it in the fridge at least 2 hours before serving. Thank you for the wonderful recipe! 5 stars!
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1 user found this review helpful

Quick Quiche

Reviewed: Aug. 15, 2009
Great inspiration recipe. I doubled the ingredients as I added zucchini and mushrooms. I precooked the onions with the vegetables sauteeing them together, seasoned them with ground garlic, cumin and ground oregano. I used mild cheddar cheese and combined 3/4 of it with the mix, sprinkled the top with the rest of the cheese, the crumbled bacon and Italian seasoned breadcrumbs for a crispy crust on top. Delicious!
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2 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jul. 10, 2010
These brownies are amazing. So chewy and moist. I made one and a half recipe for a 4.8 qt (15" x 11") baking dish and it came out awesome. I added chopped Brazil nuts to the ingredients. I melted the butter and mixed it with the cocoa powder, vanilla and sugar. They are super sweet! but that didn't bother me or my family. Delicious, thanks for the great recipe. First time brownie baker and a huge success.
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0 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Feb. 14, 2012
Delicious and hearty soup. With Triscuits or garlic bread it is a full meal. I left out the bay leaves as I didn't have any, and replaced the Worcestershire sauce with soy sauce. I used a whole bunch of chopped fresh parsley. I did not have canned garbanzo beans so I added a can of black eyed peas with japapenos and bacon, which added to the rich flavor and spice. I used tomato paste instead of the diced tomatoes. The barley ratio needs to be reduced a little, unless you want a very thick soup. Will make it again, next time with garbanzo beans.
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4 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jul. 2, 2012
Wonderful recipe. I works great if doubled or tripled. You can make 2 or 3 recipes at once and keep it wrapped in plastic foil in the fridge or freezer. Bake them in small batches, this way you can have freshly baked cookies any time you want. For chewier cookies drops just balls or cookie dough on the cookie sheet for baking. For crispier cookies, press them flat. Simply delicious!
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23 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jan. 25, 2013
I cooked the potatoes, peeled them while warm, refrigerated them overnight, cut them in slices. The onions I sauteed in olive oil with some all seasoning until charred but not overcooked. I followed the rest of the instructions on the recipe but cut the baking time in half. Last 10 minutes I broiled and got the golden crisp edges on the potatoes that made them so provocative. Served as a side dish with glazed ham, quinoa salad and ceasar's salad. Excellent meal.
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6 users found this review helpful

Just Like Wendy's® Chili

Reviewed: Jun. 13, 2013
Great recipe, as it leaves room for exchanges of ingredients. I am in Lima, Peru and some ingredients cannot be easily found here. We have all kinds of natural, fresh ingredients... but not the canned combinations that you find in the US. So here is what I did, and I hope it helps the folks that live outside the US: I replaced the canned tomatoes (all of them) for three containers (doypacks) of Arrabiatta Tomato Sauce, which is just a spicier and mildly hot tomato sauce I found in the foodstore. I replaced the Chili seasoning for freshly ground black pepper, oregano, cumin and paprika. I added one cube of beef short rib bouillon. The rest I did the same. I ommited the vinegar because we just don't like it tart. Delicious and just like Wendy's chili. My 19 year old son, big fan of Wendy's chili, gave it 2 thumbs up.
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5 users found this review helpful

Baby Back Ribs

Reviewed: Jun. 29, 2013
Simple and delicious. Why make your life more complicated? Choose a nice bbq sauce and use it. The meat fell off the bones and my guests raved over them... wish I made more!
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4 users found this review helpful

Chef John's Sausage & Shrimp Jambalaya

Reviewed: Aug. 26, 2013
I loved this recipe. I made some substitutions to accommodate the ingredients I had/didn't have: I used long grain rice instead of brown rice; cooked it for 20 minutes and then 5 minutes with the shrimp; used Vidalia onion instead of green onions; added two chopped cloves of garlic; didn't have Andouille, but used some leftover pepperoni. The rest of the recipe remained the same. It was D.E.L.I.C.I.O.U.S.
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1 user found this review helpful

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