Cindy Recipe Reviews (Pg. 1) - Allrecipes.com (18301652)

cook's profile

Cindy

Reviews

Menus

 
View All Reviews Learn more

Delicious Pumpkin Bread

Reviewed: Nov. 30, 2007
Excellent! Just perfect taste all around. Let me say, this recipe is wonderful whether you take all the extra advice about spices or not. I've made it more times than I can count and we all love it both ways.
Was this review helpful? [ YES ]
3 users found this review helpful

My Big Fat Greek Omelet

Reviewed: May 1, 2007
Outstanding taste and great for a quick dinner or lunch too! Even my kids liked this! Although many reviewers said it needs onion, I've made it twice without and it's still an excellent taste! Follow the recommendations for salt and feta carefully as it's easy to over-salt this omelet.
Was this review helpful? [ YES ]
2 users found this review helpful

Guacamole

Reviewed: Apr. 28, 2011
DO NOT USE ANYTHING BUT FRESH INGREDIENTS!!! Five stars!! Take it from me - a lifelong guac maker - one way to make this recipe a 3-4 star recipe, use garlic and onion powder. :(
Was this review helpful? [ YES ]
2 users found this review helpful

Szechuan Beef

Reviewed: Apr. 11, 2011
EASY ANd EXCELLENT! I recommend using more broth and cooking Jazmine Rice with it.
Was this review helpful? [ YES ]
2 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Mar. 17, 2011
Perfect, but even more so with the worcestershire sauce!!!!! Seriously incredible. Cooked 9 hours and it seems the longer the better.
Was this review helpful? [ YES ]
3 users found this review helpful

Chicken Enchiladas V

Reviewed: Jun. 6, 2010
WOW! Excellent! Used cheesey soup instead of cream of chicken Added green peppers and black olives in the dish Used about 1/2 the cheese Provided lettuce, tomato, and extra olives to use if needed
Was this review helpful? [ YES ]
2 users found this review helpful

Cream Cheese Frosting II

Reviewed: Jan. 31, 2010
OMG!!! Sooooooo GOOD!
Was this review helpful? [ YES ]
2 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Nov. 25, 2007
oh my goodness!! super!! I have made this many times now and I much prefer 2% milk with corn starch to the heavy whipping cream. also, it is a bit too salty, as many other reports have indicated... use 1/2 tsp. of salt instead of a whole and add extra at the table if needed. EXCELLENT!!
Was this review helpful? [ YES ]
2 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Jan. 30, 2015
I make these foe special occasions because my husband LOVES them and he thinks they're hard to make...these really are simple and taste EXCELLENT. They way you cook them is key. Experiment what's best for you. We do 8 minutes, 2 minutes in the pan cooling for crispness. Larger cookies make chewier middles.
Was this review helpful? [ YES ]
0 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 30, 2009
WOW! We can't get enough of this. I'm sorry when the holidays are over because we are never done with it.
Was this review helpful? [ YES ]
2 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Jan. 3, 2008
ATTENTION: fudge making is an art, and it takes time and LOTS of practice. I hope the tips below help you a lot! This is hands down the best fudge on Earth! The chocolate chip recipes are truly awful compared to this! Some Hints: IMPORTANT - chemistry says add 1 tsp of corn syrup (or something with corn syrup in it like marshmallow) to help prevent crystallization of the sugar. I've also found buttering the sides of sauce pan will help the fudge not form crystals and come out creamy. Heat this recipe slowly on medium heat, as it will burn if you heat it too fast. I heat my fudge to exactly 236 and quickly put it into the sink of cool water until it gets to 110 degrees (or about to where you can hold the pan in your lap without burring your legs through jeans). My mom and grandmother always say "Don't scrape the sides much at all," and i think that also has to do with crystallization. After 110 degrees, beat the fudge until it looses its gloss and you notice "something different" in terms of thickening. I'm sorry I can't tell you more, but you'll get it once you do it. Fudge sets within about 90 seconds, so this part takes practice! if it doesn't set you can just throw it back into the pot and try the same thing again as is (reheating to 236 and adding ¼ cups more milk). This recipe doesn't make much, but I don't recommend trying to make two batches at a time unless you've made this several times. Make your second batch seperately, you can use the practice.
Was this review helpful? [ YES ]
936 users found this review helpful

Roquefort Pear Salad

Reviewed: Sep. 26, 2009
Variations work wonderfully! I've tried it just like it is written and with several changes. Both ways it turns out incredible! Chedder cheese, apple-pears, regular toasted pecans, or your favorite lettuce. YUM!
Was this review helpful? [ YES ]
2 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Feb. 20, 2008
Love this! I just add curry and paprika
Was this review helpful? [ YES ]
2 users found this review helpful

Betsy's Mandarin Orange Salad

Reviewed: Dec. 9, 2006
Excellent taste! Recommendations: add a teaspoon or two of the orange juice from the can into the almonds when you put them in the pan. Cook on low heat and stir often for 5-8 minutes, cool quickly when they brown; they come out wonderful! I make extra to snack on later because they are THAT good! Another thing I do is soak the chopped onions first, as it reduces the OVER-ONIONED flavor and throw the entire dressing (along with the pre-soaked and drained onions) into the blender. The dressing comes out perfect!
Was this review helpful? [ YES ]
68 users found this review helpful

Cashew Chicken I

Reviewed: Jul. 18, 2008
This is a FANTASTIC chicken strips recipe for a family with kids. I use almonds or cashews (both excellent) and bake, then broil for 3 minutes to brown it a bit more.
Was this review helpful? [ YES ]
1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Nov. 9, 2006
Completely incredible!! This soup has so much potential because of it's flavor and it has room to grow. Next time I believe I will add some cut up squash just to increase the vegtable content.
Was this review helpful? [ YES ]
0 users found this review helpful

Tex Mex Black Bean Dip

Reviewed: Sep. 20, 2006
Simple, but very near perfect. I added lemon juice instead of lime, 1/3 c red bell pepper and 1/4 c cuban pepper.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 57) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States