cynjne Recipe Reviews (Pg. 4) - Allrecipes.com (18119808)

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Exquisite Pizza Sauce

Reviewed: Dec. 10, 2009
I found this sauce overly sweet. As I had everything all together and just about ready to go I added more parmesan cheese, tomato paste and even a little store bought tomato sauce to tone down the sweetness. To further blend the flavours I simmered it on the stove for an extra 15 minutes as I spread out the dough. Everyone liked it but did mention that the heat from the cayenne was strong. I will probably make this sauce again and only change it to satisfy everyone. (I'm afraid I am the picky one here) Thank you for the recipe.
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2 users found this review helpful

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Reviewed: Dec. 8, 2009
I really wanted to like recipe but I was disappointed. It could be that I am just not a hoisin fan. I found the sauce heavy and dark. Because my family liked this dish I've rated in the middle. Thanks anyway. It was fun to make.
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2 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Dec. 6, 2009
Delightful!
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3 users found this review helpful

Chocolate Crinkles II

Reviewed: Dec. 6, 2009
A nice looking cookie that will show very nicely on a Christmas cookie tray.
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2 users found this review helpful

Cranberry Frost

Reviewed: Dec. 3, 2009
Very original and fun to put together. I want to serve this as a dessert for Christmas dinner so I thought I'd give it test run. Really good. Again, very original in taste and presentation. I would have liked slightly more flavour. Maybe a little orange extract. Of course it could be just me because the taste is already nice. I'll try again and see. I think this will be my "something new" at Christmas. I'm looking forward to watching every one's reaction.
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2 users found this review helpful

Curried Veggie Dip

Reviewed: Nov. 25, 2009
Finally a good recipe for veggie dip that is a little different. So, so easy too. Five stars. I halved everything only because I didn't have the full 2 cups of mayonnaise. Give all the flavours a chance to work their magic by a night in the fridge. My whole family ejoyed it. Kids and all!Thanks
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12 users found this review helpful

Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Nov. 17, 2009
I almost hesitate to admit to the number of years I have been trying to duplicate a simple icing that my mother used to make. Although capable, she did little baking other than very good brownies. I remember her dense and delicious brownies and how much I liked the vanilla icing. It was even better if left to dry out for a day or two. The outside stiff while the inside stayed creamy. While following the ingredients and directions as stated here I came to the beating and thought that 1- 1/2 Tbsp milk wouldn't be enough. Previously I have come to this point and gone ahead and added more milk. I can't say why I just kept beating tonight but as a result I have finally resolved the icing mystery. What to me looked dry and too stiff was how the consistency was supposed to be. Except a touch grainy (which I will work on) this is a great icing recipe.
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2 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 10, 2009
This is one of those sleeper type recipes. You know,very popular seasonally, usually autumn and winter. It then slips away while we enjoy the lighter fare of spring and summer returning again as the temperature drops. With few ingredients this is a soup that is definitely not stingy on flavour. I added about 1/4 C. small diced carrot, only to enhance the colour. Not having heavy cream, I opted for a mixture of 1/2 and 1/2 and milk. The finished soup has a perfect consistency while still warm. It will later require thinning. I suppose I am at a point in my own cooking where roux is no longer a four letter word. Which, by the way, was a long time coming and made for some mighty horrid outcomes. Everything was working as it should roux-wise here, but I became worried at the thickness while the cream was being incorporated. Thick enough to get tangled up and stuck inside the whisk even! Experience told me to keep adding the liquid as directed even though the potted floury blob didn't look promising. Keep whisking, and babysit, as this easily becomes overdone, quickly browning or even burning the pot bottom. More so, if using a thin (cheap :-})pot like me. Don't give up. It will work! Overall I think this is a deliciously fine soup. Thanks for the recipe.
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3 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Nov. 1, 2009
I'm always on the hunt for a good stew. This one far exceeds any other that I have tried. I am officially not looking anymore. There were only 3 of us for this meal so I thought I would freeze and save or take it for lunch. After all, the recipe states that it serves 12. Too bad, there were no leftovers.
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2 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Oct. 15, 2009
Being able to prepare early and keep warm, this recipe scores high with me. It made a huge difference of ease at Thanksgiving dinner (Canadian). No more crowding pots on the stove top. Great flavour and a very creamy texture.
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1 user found this review helpful

Rustic Autumn Fruit Tart

Reviewed: Oct. 14, 2009
This is the kind of dessert found in quality European patisseries. I used 2 pears and 1 1/2 granny smith apples. It's very important to slice the fruit very thin. Unless you are lucky enough to own a mandolin, this step is tricky and takes time. It might be a good idea to slice an extra pear or apple to have a choice of the best shaped pieces. I added slightly more corn starch to make sure that the filling wouldn't be runny. Laying the fruit in a pretty way isn't really difficult and is something that with practice will only get better. Cardamom is a spice I hadn't used before. I found it's addition subtly added an unusual and interesting flavour. Using a tart pan with a removable bottom will best show off all of your hard work and makes it so easy to serve. I may tinker with the pastry to improve it, but that could just be me. I'm still toiling away to better any pastry I make. Give yourself time to put this tart together. Your patience will be rewarded. Thanks so much for sharing the recipe.
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39 users found this review helpful

Chocolate Trifle

Reviewed: Oct. 13, 2009
At every family dinner get together I challenge myself by including something new. It's a kind of an addictive adrenaline rush for me. Not always such a wise idea but so far I haven't had any grand flops. I splurged, treating myself to a long wanted trifle bowl, to best present this dessert's layers. I did follow directions as written, only subbing real whipped cream. As the bowl was tall I was able to add 1 more layer, sprinkling a scant teaspoon of Skor toffee bits on each. It was fun decorating the top with shaved chocolate, coloured sugar, a pinch of toffee bits and thin strips of candied orange peel. http://allrecipes.com/Recipe/Sugary-Orange-Peel/Detail.aspxAt This trifle caused quite a stir as we took first bites. I was treated to "awesome, OMG too good, fabulous". Everyone loved it and they all left with a copy of the recipe. I couldn't have asked for better results.
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1 user found this review helpful

Banana Orange Bars

Reviewed: Oct. 12, 2009
I made so many desserts for Thanksgiving (Canadian) today. "5" Can you believe they are ALL AR. Yes, I would say I'm addicted. This was a favourite. I thought it sounded like it would be really good. It was - & even more so! Thanks Mary Sturgis for sharing the recipe.
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2 users found this review helpful

Mini Meatloaves

Reviewed: Oct. 1, 2009
I had put off making these little meatloaves because I am so satisfied with another meatloaf recipe from AR. Surprise! These are great too. The oats and the cheese just melt into the loaf adding just the right amount of flavour and texture. This would be a fabulous dinner for kids who love to get their own portion. No onions to worry about either. All in all a great recipe.
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1 user found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Sep. 22, 2009
These cinnamon buns are the best I have ever tasted. I'm not generally a sweet lover (salt is my vice), but I literally had to ask someone to take them out of the house. After I allowed myself a treat and had one for breakfast I knew I wouldn't have been able to stop. I would have hovered over them and continued eating these buns all day. If someone had claimed to have made these buns them self I would not have believed them. A little practice is needed to roll evenly. Believe me, practicing won't be a hardship. Cheers to Dakota Kelly for generously sharing this wonderful recipe.
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Sep. 10, 2009
Perfect everytime.
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3 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Sep. 7, 2009
These were very good. I like them a little on the chewy side with that thin dry crackly top. I say they were very good as they only lasted a few hours. I think I got half a piece. In a 9 x 9" pan they are not tall, making them a nice small dessert. Stay close to the oven in the last few minutes as they can quickly become overdone. Using cocoa powder, rather than melted chocolate makes them less expensive to put together without compromising flavour. I'll be making them again soon.
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4 users found this review helpful

Peach Upside Down Cake I

Reviewed: Sep. 7, 2009
Not being a great fan of pineapple I have never had an upside down cake. I saw this one that used peaches and thought this would be a good introduction to this kind of cake. I followed the recipe without changing anything. What a nice turnout. The sliced peaches made the cake pretty enough for company. The overall taste and texture were elegant. Thanks for posting the recipe Judy Wilson.
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3 users found this review helpful

Baked Potato Skins

Reviewed: Sep. 5, 2009
I must say that I didn't get the hype when potato skins became so popular an item at restaurants. Being a little bored of my regular sides, I thought these might be a nice change. After one bite everyone was eyeing the serving dish with intentions of 2nd helpings. Great recipe. Thanks Trish Perrin.
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1 user found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Sep. 4, 2009
This time of year all the produce looks wonderful. It's at its peak and often at a great low price. Broccoli I eat all year, its cost is not ever too bad. Not so with cauliflower. Its price soars to where I cannot justify buying it. I have tried quite a few similar casseroles like this one and have found I like this the best. I did up the rice amount to about 3/4+ C. which solved some overly liquid concerns. Other than for grilled cheese sandwiches I don't stock processed cheese. A note to others: Shredded cheddar cheese in the same amount called for works well. I chose old cheddar as I like the stronger flavour. The cracker (Ritz) topping is a nice touch. I don't usually like this added textured layer but it's really good here. I dotted the top with small pieces of butter to finish. This makes a good sized amount. Perfect if it's destined for a social function like a pot luck. This makes a good amount so I will freeze my leftovers for another dinner. Thanks- This is a nice one.
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9 users found this review helpful

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