CYNDMN28 Recipe Reviews (Pg. 1) - Allrecipes.com (1850880)

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Napa Cabbage Salad

Reviewed: Dec. 20, 2005
This is an excellent salad! I brought this to a potluck at work and the bowl was wiped clean! I did make modifications, but I do that with almost all recipes. I used pre-shredded cole slaw mix instead of the cabbage. I doubled the recipe, and added shredded chicken and a can of manarin oranges. I also reduced the vinegar by an 1/8 of a cup and replaced it with Mandarin orange juice that I drained off the oranges. The crunchies were fantastic! The only thing that I did differently is that when toasting the crunchies, I sprinked about 1 teaspoon of the seasoning packet from the ramen noodles over it and mixed well (I used the chicken flavor). This added just a touch of saltiness to them, which matched perfectly with the sweet and sour dressing. This was a hit!
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29 users found this review helpful

Pollo Bianco

Reviewed: Oct. 8, 2003
If I could give this recipe 10 stars I would! This was FABULOUS : ) I just made this last night, although I did make some slight changes. I used chicken breasts, instead of thighs, and increased the olive oil to 3 Tbls. I also seasoned the chicken liberally (before browning in oil) with salt, pepper, and garlic powder. I also cooked the onions much longer than the recipe stated (about 13 minutes) because I like to get my onions really carmalized and bring out their flavor-be careful not to burn them! I served the chicken with oven roasted potatoes as suggested (I used yukon gold potatoes, quarted them, and tossed them with olive oil, cumin, salt, pepper, garlic powder, and paprika-baked at 475 degrees for 20 minutes) and I did toss the potatoes with the onion mixture. Very, very simple and it tastes out of this world! Do not be fooled by it's simplicity, and do not hesitate to add your own spices as this recipe is a wonderful base that can be adjusted to suit any palate. A +++++
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58 users found this review helpful

Blueberry Cream Muffins

Reviewed: Mar. 6, 2003
These muffins are the best! Mind you I altered it quite a bit, but that was only because I am trying to incorporate healthier choices into my diet. First I used 2 cups of whole wheat flour, and 2 cups of unbleached flour. Second I added 1 cup of ground flax seed and reduced the amount of oil (I used grapeseed oil) to 2/3 cup. I also added 1/4 cup of unsweetened apple juice as well as substituted 1 cup of sucanat (organic evaporated cane juice), and combined these with my frozen blueberries as suggested by a previous review, and 1 cup of organic sugar. Last but not least, I used homemade non-fat plain yogurt instead of the sour cream. Although it seems that I did not use this recipe at all, it was a base for me and I just used the ingredients that I want myself and my family to consume. These were incredibly light, moist, and very flavorful! I will make these again, and again, and again. Thanks for the super duper recipe : )
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54 users found this review helpful

French Onion Burgers

Reviewed: Mar. 2, 2003
Super recipe! The burgers were super juicy and easy to make. I only used 1 cup of chopped onion, and sauteed them in olive oil. This is going to be a regular in my house; move over lipton onion soup mix!
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3 users found this review helpful

Thin Mint Cookies

Reviewed: Dec. 23, 2002
I didn't like this recipe at all. I was not impressed with the mint/chocolate flavor and they could gag you they were so dry. Although these cookies were easy to mix up and shape, they lacked edibility. I had to throw these out.
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2 users found this review helpful

Mint Chocolate Fudge

Reviewed: Dec. 23, 2002
Like other reviews suggested, I prepared the chocolate layer as one thicker layer. By the way, I used good quality chocolate as it melts better and instead of Semi-sweet, I used Milk chocolate. I also used white chocolate for the topping, tinted it green, and spread a layer about 1/4" thick on top. This set up beautifully. Not only that, but once cooled and cut, looked as if I purchased it. Very good flavor, very nice presentation. This recipe is a HIT : )
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1 user found this review helpful

Pralines

Reviewed: Dec. 22, 2002
These pralines were awesome! A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer hot pan to an ice bath. Beat the mixture until light in color and thick, then spoon (using two spoons) onto a baking sheet lined with wax or parchment paper brushed with butter. Let cool, then peel wax paper or parchement away from the pralines. The ice bath part is important as if you just cool slightly and spoon out then you will have a runny mess, not the praline shape that is desired. Other than that, this recipe was AWESOME!
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675 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Dec. 22, 2002
This is a wonderful recipe! I have been making roasted almonds for a few years at X-mas time for my sisters who absolutely adore them, but I have never really liked them much. This year I decided to tweak the recipe a bit, and I am very, very happy with the results, SUPER! For one thing, I took into consideration other reviews and double the coating. Secondly, I comined the sugar and water and placed them over a double broiler (low heat), as I never liked the grainy feel of the roasted nuts that I have made in the past. After the sugar was almost completely dissolved, I removed it from the double broiler and added 4x the cinnamon, and 2x the salt and 1 tsp of almond extract. After combining and baking per the recipe, I was astounded by how good these are. My sisters, who loved the roasted nuts I made before, say that there is absolutely no comparison to these. YUMMY!
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189 users found this review helpful

Cream Cheese Cookies IV

Reviewed: Dec. 22, 2002
I really liked the consistency of this cookie; just be careful not to overbake! I was, on the otherhand, dissapointed that the cake mix overpowered this cookie. First, I made a batch with the yellow cake mix-they smelled heavenly while baking. Then, I made another batch using a lemon flavored cake mix I had on hand. I though the lemon addition was good, but the cake mix again overpowered the cream cheese flavor. Since I found this recipe so easy, I intend to experiment again with a chocolate cake mix, a white cake mix, and perhaps an angel food cake mix. For perfect thumbprin cookies made with this recipe, take cookies out of oven (remember DO NOT overbake) and indent immediatly and fill with your desired filling. I used canned cherries as another reviewer suggested, as well as rasberry preserves. The rasberry came out wonderful with the lemon cookies. Also, for storage purposes, leave your cookies out uncovered overnight, and then dust with a bit of powdered sugar. This will help so they are not so sticky. Although I did not give this a 5 star rating, I do believe that with some tinkering on my part, it will become a staple. It is a desireable recipe because it is quick, easy, and utilized everyday ingredients. Good luck to those that try this out. Any other ideas for this would be wonderful!-CynDMn28 : )
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4 users found this review helpful

Pecan Praline Cookies

Reviewed: Dec. 17, 2002
This recipe was very close to one I have in which I use almonds. I decided to use this recipe, and much to my delight I found these to not only be quick and easy but were utterly fantastic!! I did add one thing; I melted white chocolate and dark chocolate (go for the good stuff, it really makes a difference) and drizzled both on these cookies to make them look special for my holiday cookie tray. These went fast; several people asked me for the recipe. YUMMY!
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28 users found this review helpful

Chicken Flautas

Reviewed: Nov. 6, 2001
This recipe turned out fabulous. I made these flautas for a birthday party, and they dissapeared quickly. Although their were alot of steps, I thought they were relatively easy and my son helped me out (he's 9). Like another reviewer mentioned, they were not as spicy as I would have liked, so next time (there will definitly be a next time) I will use a hotter sauce. Thanks for a great recipe!
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3 users found this review helpful

Chutney Chicken

Reviewed: Oct. 24, 2001
This recipe was quick, easy, and absolutely delicious! I took into consideration some of the other reviews about the saltiness, so I skipped the seasoning of the chicken before baking. I did not have any hot chutney (I used apple), so I doctored it up with some red pepper flakes and added the soup mix a bit at a time so that I had the desired taste combonation. In order to make this dinner a simple and easy one stop meal, I quartered up some new potatoes, drizzled them with olive oil, and tossed them with the remaining onion soup mix. I then placed the potatoes on one side of the casserole and the chicken on the other half, I scattered several jalapeno slices on top of the chicken and potatoes, covered with foil, baked half way, removed the foil and finished baking. The results were fabulous! My husband and a dinner companion went on and on about my culinary skills (I loved it)! This recipe had such a harmony of flavors; the sweet-and-sour of the fruit in the chutney, the salty flavor from the onion soup mix, the spice of the red pepper flakes and the jalepenos; it was truly a symphony for your tastebuds! I served this with a green salad and fresh baked french rolls. Thank you very much for this recipe!
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53 users found this review helpful

 
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