Cyndi K. Recipe Reviews (Pg. 1) - Allrecipes.com (18192323)

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Cyndi K.

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Roasted Jerusalem Artichokes (or Sunchokes)

Reviewed: Aug. 6, 2014
I roast sun chokes along with other veggies like onions, bell peppers, cauliflower, and zucchini. The recipe calls for way too much oil... just use enough oil to coat then add whatever herbs you like and a little salt and pepper. I usually roast at 400ºF for about 40-50 minutes, stirring around about half way through. Delicious, nutritious, and easy.
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8 users found this review helpful

Easy Roasted Vegetable Lasagna

Reviewed: Aug. 5, 2014
This is a great base recipe. You can easily vary the vegetables to suit your tastes and to make it your own. I use orange bell peppers, onions, cauliflower, fennel, artichoke hearts, and zucchini. I also add ricotta cheese (to me it's not lasagne without it) and some fresh spinach to the layers. This is a rich and decadent dish that can easily be served for a holiday meal or when you have guests. A definite keeper.
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11 users found this review helpful

Kofta Kebabs

Reviewed: May 30, 2013
I made this using ground lamb and pretty much followed the recipe except that I did not use the cayenne. I subbed fresh peppermint for the parsley and cut back on the garlic to only 3 clove. I put 3 "patties" per metal skewer, making 12 patties in all. Wow, so tasty! My son, who doesn't like lamb in any form loved this. We put the patties in pita with homemade tzatziki sauce, thin sliced onion and tomato, and shredded lettuce. I will definitely make this again. Not difficult and very flavorful. This recipe is a keeper, for sure.
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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Jan. 5, 2013
I have made these a few times. After proofing the yeast in the water with a pinch of sugar I add the yeast and all the other ingredients, except the flour and salt, into my Kitchenaid with the paddle. Then I add the salt and 3 cups of flour. When it gets thick, I switch to the dough hook and add the rest of the flour just until the dough pulls off the bottom of the bowl. The mixer kneads the dough for about 5 minutes and I simply move the dough to a cutting board, make round rolls and place them on a greased sheet tray. The last time I cut the sugar to 1/4 cup and used half a large cake of fresh yeast. If you make all dinner sized rolls, it will make 24 good sized round rolls. This time I made 12 dinner rolls and 4 the size of hamburger buns. I baked at 375ºF. The dinner rolls took 12 minutes and the hamburger buns took 16 minutes... both were golden and beautiful. I will be using the buns for pulled pork sandwiches. Since the only rising time really needed is after the rolls are formed, it is one of the fastest, tastiest, and almost foolproof recipes I have found. You can easily make them start to finish in 2 hours because they only need to rise once. Very easy to change it up with less sugar, some finely minced garlic and bits of fresh rosemary too. You just can't go wrong with these!
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3 users found this review helpful

Chicken Quesadillas

Reviewed: Apr. 19, 2012
I used left-overs from a roasted chicken. First I diced some onion and bell pepper and sauteed it. I added the chicken that I had cut into small dice and seasoned it all with taco seasoning and additional cumin, ancho chili powder, and some hot taco sauce. I put a tortilla on a griddle, covered the bottom with a mexican cheese blend, added the chicken. veggie mixture, then put another layer of cheese on top. Cover with another tortilla. (Repeat with as many quesadillas as you want) Fry until cheese starts to melt and the tortilla is lightly browned; flip it over and fry on the other side to make sure it is heated through and all the cheese is melted. Cut into quarters and serve. I served these with a Mexican rice and re-fried beans with sour cream on the side. YUM. We loved it...it was easy and a great way to use up that leftover chicken.
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2 users found this review helpful

Cavatelli and Broccoli

Reviewed: Dec. 21, 2011
I make something very similar to this but I add some chicken stock and about 1/4 cup Parmesan cheese at the end to make a slightly creamy sauce. Excellent dish... healthy, easy, and fast. You can add leftover shredded chicken too to make it a heartier meal
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11 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Jun. 23, 2011
I made these the other night and I had some problems with the recipe. First of all, there was way too much filling for the chicken. I only used about half of it. I used a good Danish bleu cheese and the flavor was very strong. Overall, it was tasty but too overpowering, almost tongue numbing. I think I will adjust this with about half the spinach, and 1/4 cup of blue cheese. I would also add some sauteed onion and garlic to the filling. As written, I would give it 3 stars but I think with a little tweaking, it could easily be a 5 star recipe. It has potential.
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13 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 18, 2011
I have been making this for years. It is a very forgiving recipe and can be adjusted to your own tastes. I use beef stock instead of water and I usually add just a little red pepper flakes and even more oregano. One of the easiest recipes to use if you are having a party and need to serve lots of people. I have made it on a much bigger scale in my oven in a very large roasting pan. It has NEVER failed me.
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 17, 2010
DELICIOUS, with a wonderful tender crumb. I did make a few changes, though. I used 2 cups of blueberries and I also used a combination of half milk and half plain yogurt, added 1/2 tsp of baking soda, used butter instead of the oil, and added an extra egg yolk. These were the best blueberry muffins I have ever eaten anywhere. I used to swear by a tried and true recipe, but I'll be using this one with my changes from now on. They really are the BEST!!!
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9 users found this review helpful

Campbell's Kitchen Tuna Noodle Casserole

Reviewed: Jan. 10, 2010
Tried this because I needed something quick for dinner. I was not impressed as it was very bland. The peas made it too sweet and overpowered everything else. Not something I will make again.
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4 users found this review helpful

Sage Pork Chops

Reviewed: Jan. 3, 2010
I have made a similar version of this for years. Mine have onion powder and garlic powder in addition to the sage on the chops. I use a mixture of chicken stock and water for the cooking liquid, about 1 1/2 cups. The chicken flavor blends better with the pork. When done, I remove the chops and thicken the remaining liquid for gravy. Great with mashed potatoes. YUM.
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2 users found this review helpful

Beef Tips and Noodles

Reviewed: Dec. 20, 2009
I made this with a large, very thick round steak, cut into cubes. I dredged the meat Wondra flour and browned them very well. Removed the meat from the dutch oven, then sauteed some chopped onions and garlic until soft. Added 2 cans of Campbells Healthy Request cream of mushroom soup (less salt), 1 can of carmelized onion soup, 1 cup of 2 % milk, 1/2 cup water, 1 Tbl. beef base and about 1 Tbl dried thyme and some freshly ground black pepper. I added the meat back and put into a 300 ºF. oven for 5 hours, until the meat was almost falling apart tender. (I stirred it once at about the 3 hour mark.) Served over buttered egg noodles. DELICIOUS! It made a very large amount, so I froze about 1/2 of it to be eaten on a later date.
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6 users found this review helpful

Plum Dumplings

Reviewed: Sep. 7, 2009
Just a note, the picture shown is not how I cook my dumplings. Mine are served with a brown sugar, butter sauce. They are not crisp at all, and they do look sort of like flying saucers, fat in the center, with flat edges around the circle. Cyndi K.
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9 users found this review helpful

Simple Creamy Lemon Chicken Sauce

Reviewed: Jun. 16, 2009
Great base for a sauce. I added lemon zest, some fresh thyme, a little dry white wine and some freshly ground pepper. I roasted some boneless, skinless chicken breasts that I had seasoned with salt, pepper, thyme, rosemary, and olive oil. Used this sauce over the breasts. Wonderful way to keep them tasty and moist for a crowd.
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30 users found this review helpful

Creamy Mushroom Risotto

Reviewed: Feb. 19, 2009
I used this recipe as a starting point. I used 1 can of cream of mushroom soup, and 4 cups of UNSALTED chicken stock (Kitchen Basic brand). I didn't add any extra mushrooms, but added 8 good shakes of "Mrs. Dash Tomato Basil Garlic" blend along with 2 large cloves of garlic, minced. At the end, I stirred in about 1/4 cup chopped roasted red pepper, 1/4 cup freshly grated Parmesano Reggiano cheese, 4 tablespoons freshly chopped parsley, and about 25-30 medium cooked shrimp, cut in half. It was delicious!! I added the shrimp to make it a main dish and it was wonderful. This may not be a "true" risotto, but it is close enough and very tasty! Sometimes, its OK to cheat a little.
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4 users found this review helpful

Baked Pesto Chicken

Reviewed: Nov. 20, 2008
I made this with my homemade pesto and used provolone cheese. I marinated the chicken in the pesto for 1 hour then baked the chicken for about 25 minutes. Then I added the tomatoes with a light sprinkle of salt. Baked for 5 more minutes, then placed the provolone on top and baked another 5 minutes (35 minutes total baking time). The chicken was super moist and tender with lots of flavor. This recipe looks impressive, tastes even better, and would be great to serve to guests!
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4 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jun. 28, 2008
Wow. So easy and really tasty. My whole family loved it. I used 3 boneless chicken breasts, 1 can cream of chicken and 1 can cream of celery soups with an additional 1 cup of chicken stock. I also added about 1/4 cup finely diced carrot and 1/4 cup minced fresh parsley for color. You can easily adjust the ingredients to your taste. Next time I will double the batch, as there were no leftovers. This recipe is a definite "keeper" and a great way to stretch your food budget!
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3 users found this review helpful

Classic Waffles

Reviewed: May 3, 2008
Not a bad recipe, but nothing special. I was not happy with the vanilla in the recipe; that flavor was too strong. I am still looking for a recipe that is well balanced in flavor and not too much work.
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 30, 2008
Just tried this last night with only 2 Tilapia loins. I scaled back the sauce without measuring but used the ingredients listed (used celery seed instead of celery salt). Fantastic flavor. The parmesan gives it wonderful flavor. Make sure you use REAL parmesan cheese, not the stuff in the green can. I will be using this recipe over and over again.
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3 users found this review helpful

Apple Dip

Reviewed: Sep. 8, 2007
Simple and easy to make but sooooo good. I have made this for years and my grown daughter makes it for her college friends. A little healthier than "carmel apples" but it tastes just as good. I sometimes chop peanuts and add them to the dip. A "go-to" standard.
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3 users found this review helpful

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