cynjne Recipe Reviews (Pg. 3) - Allrecipes.com (18119808)

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Grilled Pork Chops with Fresh Nectarine Salsa

Reviewed: Sep. 1, 2010
OOOOHHHH...MAMA! Thanks to AR I'm now pretty good at scanning recipes to predict a yummy outcome. After the first bite of this we just sat there and stared at each other. I don't think I have ever eaten more than one pork chop at a meal but I sure kept my eye on the extra one. About 3 hours went by and I couldn't stand it any more. So much for not eating past 7:00PM. I'm one who enjoys a varied menu. My mother served the same thing every week. Ditto Ditto-Saturday-hot dogs, Sunday-roast beef, Tuesday-spaghetti. I swore I wasn't going to do that. Too predictable and monotonous. This meal, I could easily eat once a week. Peaches are glorious this time of year and I always look forward to buying a basketful. If peaches are all you have, they work wonderfully as a sub for the nectarines. I made a silly mistake by adding the cumin, chili and pepper to the salsa. I made a little more to rub on the meat. The ingredients sing in this recipe. Thank you MICHELLE
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6 users found this review helpful

Ruby Drive Sloppy Joes

Reviewed: Sep. 1, 2010
This is one of the better Sloppy Joe's recipes on AR. Nice appearance, texture and proportions. I can see I'm in the minority with my 3 *rating but the brown sugar made it overly sweet. There is quite a lot of sugar in Ketchup to begin with. I will try again, adjusting the sugar amount. Thanks for posting LV, it was a nice week day dinner idea.
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1 user found this review helpful

Ruby Drive Sloppy Joes

Reviewed: Sep. 1, 2010
This is one of the better Sloppy Joe's recipes on AR. Nice appearance, texture and proportions. I can see I'm in the minority with my 3 *rating but the brown sugar made it overly sweet. There is quite a lot of sugar in Ketchup to begin with. I will try again, adjusting the sugar amount. Thanks for posting LV, it was a nice week day dinner idea.
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3 users found this review helpful

Sunny Country Muffins

Reviewed: Jul. 5, 2010
Not overly sweet, which is why I liked these muffins. I had a little batter left over and made some mini sized, adding some small pieces of strawberries that needed to be eaten. Surprisingly a nice tang was added to an already lovely flavour. Great with a hot cup of tea any time of day. Thank's KK3.
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1 user found this review helpful

Blueberry Cream Muffins

Reviewed: Jul. 5, 2010
Not overly sweet, which is why I liked these muffins. I had a little batter left over and made some mini sized, adding some small pieces of strawberries that needed to be eaten. Surprisingly a nice tang was added to an already lovely flavour. Great with a hot cup of tea any time of day. Thank's KK3.
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1 user found this review helpful

Chile-Garlic Shrimp

Reviewed: Jul. 4, 2010
Unwisely I used a BBQ Chicken mix that wasn't of the Buffalo kind so my flavouring didn't live up to what I expected. I think I also added too much of it..Ah well just one of those lessons. I suggest using either a trusted homemade mix or one of good store bought quality and personally I like to take the time to mince fresh garlic. I know this will be a recipe deserving a 5 star rating in my kitchen and one that I will soon try again. DadLuvs2cook - Thanks very much.
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2 users found this review helpful

Sicilian Pineapple Pork Roast

Reviewed: Jun. 15, 2010
This made a nice change from the usual pork roasts. I used 1/2 of the recipe for about 2lbs of tenderloin following the directions as originally written. While not a favourite with me, it was easy and the meat was tender. Thanks for posting.
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1 user found this review helpful

Marinated Cucumbers

Reviewed: Jun. 15, 2010
Growing up, a summer dinner table staple was always a bowl of cucumber and sliced onions, very close to this rendition. My mother used a simpler version. White vinegar, a little sugar and water and perhaps a pinch of salt and pepper. This recipe passes my nostalgia test with flying colours. I keep reading the word "refreshing" to describe this salad. It really is a refreshing side to any dinner. I followed the recipe as directed but unfortunately had no fresh rosemary. In fact, the dried rosemary I used was from a spice bottle that could have been stashed away at the back of my cupboard for some time. If anyone else opts for dried, remember to scale down the amount specified to approximately half of what is called for here using fresh. Knowing that some of my family members don't like the spiky pieces of dried rosemary, I used a sturdy plastic bag and a meat mallet to pulverize most of those bits. Next time I will use fresh. This is a wonderful addition to any meal. Thanks for posting it.
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1 user found this review helpful

Sky High Yorkshire Pudding

Reviewed: Jun. 2, 2010
After making a nice roast beef tonight I found myself as the only diner. Schedule changes, bad weather and the aftermath of a trip to the dentist caused each family member to miss one of their favourite meals. I haven't made these for years and I was never pleased with the result. Even with tonight's small roast I was left with quite a bit of *drippings* so this seemed like a good opportunity to give it another go. I think I shied away before because of the 35 minute baking time. I didn't want to be eating a roast that had been sitting and cooling off too much. Now with a little more experience I've found that if you have this batter ready to go and the oil hot hot hot in each cup, the 35 minutes is about how long it takes to finish up any sides and make the gravy anyway. These were beautiful. The funny poofy shape with that lovely homemade taste and golden colour had me smiling as I watched them do their thing in the oven. Incredible. I ate 3 and had to tear myself away. It's torture because I can still smell them. Great directions as written. (I did sift the flour and added salt but that's it) Because I had excess drippings over what I needed for gravy, I put a little in each cup and enough oil to make up the tsp required. Love, love them. Hats off to the chef!
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2 users found this review helpful

Soft Onion Sandwich Rolls

Reviewed: May 27, 2010
These turned out rather nice despite my budding bread making skills. This recipe is so easy as the bread machine does most of the work. I cannot for the life of me divide dough evenly. When I must even it out I'm forever dealing with separating creases that refuse to smooth out and blend completely. I worry that this may make the end product full of air holes. I fear the extra handling may cause tough bread. I'm also very shape challenged. Make a round mound? Heart, oval, square, oblong... everything but! This recipe is hardly to blame for my failings and I shouldn't be so hard on myself. Bread making takes much practice. If shaping ability is a main shortcoming, then I should be grateful and happy. And I really am. Tonight I made steak sandwiches a la Pioneer Woman. Normally I go for the bakery made onion buns but I'm pinching pennies and had the ingredients for these rolls. I followed a re-viewer's suggestion to top with caramelized onions; A wonderful tip but I must find a way to make the onion bits to stick to the bun tops better. These rolls had great flavour and just about perfect density. Perfect for a dinner sandwich. Thank you for the great recipe. I will make these again for sure. Practice, practice, practice!
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5 users found this review helpful

Aunt Gail's Oatmeal Lace Cookies

Reviewed: May 8, 2010
Unable to help at my newlywed daughter's move to her new home, I made a big batch of chili and dessert goodies to feed her helpers. I'm not a big oatmeal fan but this recipe seemed relatively easy and made enough for everyone. After the first batch, I reduced the size a little hoping to make them as flat as possible. I followed the directions as written. A very little amount of butter helped to anchor the parchment paper to the bottom of the cookie sheet. Then again, a very small bit of butter to lightly coat the top of the parchment. The only difficulty I ran into was that the dough stuck to the bottom of the glass as I flattened them. Instead, with a little effort, I used my sugared fingers to shape and flatten the dough. After baking the cookies I put the still filled cookie sheet on a rack to cool off for 5 - 10 minutes, then using an offset spatula transferred the cookies back to the rack to cool completely. I didn't have a problem with the cookies sticking at all. I wish I knew why this worked out for me as it would have been nice to pass along some tips to reviewers having a hard time with the cookies sticking. Using butter instead of spray maybe? My daughter called to rave over these cookies, which apparently got eaten before the chili. She described them as melt in your mouth. I was left with only a few which were gone in about 5 minutes. If I can promise myself not to eat them all in one sitting, I'll be making these tomorrow. REALLY REALLY GOOD!
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4 users found this review helpful

Fatoosh

Reviewed: Apr. 13, 2010
I am in total agreement with those reviewers who emphasize that the sumac is most certainly an ingredient that should not be left out. Sumac is not a spice found easily, which is why it has taken me so long to make this middle eastern salad. For anyone living in Toronto, a shop called The Spice Trader & Olive Pit on Queen St W. does carry it. It isn't cheap at the price of $6.25 but it's enough to make at least 3 large, family sized salads. Doing the math and considering the unique result, this is money well spent. I made Pepe's Pitas (AR recipe) rather than buying the store bought pita bread. The freshness of homemade bread plus fresh mint, lemon juice and parsley resulted in an even more appealing dish. This is a great recipe.
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4 users found this review helpful

Peppy's Pita Bread

Reviewed: Apr. 13, 2010
This is a fabulous recipe for pitas. As a first time pita baker I think my expectations were met for sure. I have never had luck letting dough rise on the counter top. After the 30 minute rise time, again I didn't see much of a rise so I reverted back to the oven method. Turning the oven on to its lowest temperature, then turning off the heat when reached, the rolled out dough went into the oven with the door left ajar. As has happened in the past, this method makes a world of difference for me. These are delicious and fun to make. I used them in Fatoosh, another fine AR recipe. Thanks for posting such a great recipe.
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2 users found this review helpful

Poached Salmon with Hollandaise Sauce

Reviewed: Apr. 9, 2010
I was getting tired of the quick Hollandaise sauce I've been making. If there is one thing I have learned about cooking it's that taking the time to do things the right way is almost certainly the best way. Sauces in particular can be tricky. In addition to taste, consistency is very key. I'm giving this 5* rating to the Hollandaise sauce in this recipe. Yes---there is a ton of butter - there is supposed to be. Rich is expected in this classic French sauce. It is what it is. So please don't rate it if you are at all anti-butter and en route to the food police. Following the instructions exactly will produce a sauce near perfection.
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41 users found this review helpful

Savory Deviled Eggs

Reviewed: Mar. 4, 2010
This was my contribution for a wedding shower. After mixing, piping and adding garnish these didn't sit very long before they were to be on the appetizer table. I sampled one and began to worry at the lack of taste but at this point I had not other choice but to bring them anyway. Fortunately by the time the ladies sat down for a bite the flavours had a chance to blend together. I think that the instructions should include this step.
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20 users found this review helpful

Sweetheart Cupcakes

Reviewed: Feb. 4, 2010
Cupcakes with a magic touch. Celeste these are charming!
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6 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jan. 11, 2010
A pretty good recipe for the slow cooker which will not disappoint anyone. I found the stew's sauce a little too runny. Make sure you're not wearing your Sunday best because this can be very messy to eat. If possible, make this a day ahead. The overnight sit improves the flavour and helps the sauce thicken.Thanks for the recipe I will probably make it again.
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3 users found this review helpful

Slow Cooker Sausage with Sauce

Reviewed: Jan. 5, 2010
Wonderful! One look at the photo and I knew this was going to be great. I used 7 mild Italian sausages. They were not a brand name but the kind that is packaged by the store where purchased. I had no greasy/oily problems at all. Perhaps the grease factor can be attributed to using sausages that contain more than just meat. I was amazed at how the meat held the flavour of everything and at how incredibly soft they were. Everyone commented on this. So very good on a bun! For the sauce I had to combine ingredients I had on hand. Using tomato paste and a tomato sauce (Hunts Original) did mean that some seasoning was required to bring the flavour up to what I thought would be in the, called for, spaghetti sauce. Simple additions like: basil, Parmesan, S & P, oregano etc. These brightened the plain sauce nicely. I even added some pepperoni and mushrooms chopped up very small. As I found myself on a bit of a roll (pardon the pun), I made AR's Burger or Hot Dog Buns by Sally, found on this site. Such simplicity with delicious results. Thanks for the recipe. It's one that I will enjoy again and again. **Update -> I did have some sauce left over which I put on chicken burgers with sliced mozzarella cheese. Wow! The sauce gets even better.
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4 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Jan. 2, 2010
I have been relatively successful in my venture into the art of bread making. It does take practice, working through what is really a lessen in chemistry. Terms like proofing, active yeast, instant yeast, rising.. What on earth is a gluten? These once sounded so daunting. I am fortunate to have a KA stand mixer & a bread machine which has allowed me to slowly familiarize myself with how dough should feel and look. My 1st New Years resolution is to make my way through the mountain of saved recipes in my recipe box. This bun recipe has been in my saved items for more than a year and is now the first to be finally made. Made into sausage buns, they turned out to be as delicious as the sausage and sauce that filled them. I suppose I can see where some reviewers thought them to be dense but I think the texture was very well suited for what I wanted. Thanks so much for sharing this recipe. It's a winner!
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2 users found this review helpful

Chocolate Covered Cherries

Reviewed: Dec. 29, 2009
I am still in awe of these babies. Not being at all an over the top chocoholic I made these mainly to understand how they are made and gain some experince in working with chocolate. I wasn't at all concerned that I would eat too many. Well, was I wrong. It's going down as one of my best tasting experiences. One bite is all that was needed to have me gasping in culinary bliss!
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3 users found this review helpful

Displaying results 41-60 (of 243) reviews
 
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