Cindy in Pensacola Recipe Reviews (Pg. 1) - Allrecipes.com (1071539)

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Cindy in Pensacola

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Linguine Pasta with Shrimp and Tomatoes

Reviewed: Jul. 12, 2009
I authored this recipe but since it was written and 2 years later published I've made a few changes. I add about 1 cup of cream and about 3 tablespoons of fresh chopped basil at the end. This is so good for a quick and easy meal for company or just a quick and easy meal for your family! Update 12/5/09 - This originally called for 12 oz of angel hair pasta but AR changed it to 16 oz of linguine. Not sure why but you may want to change the amount of pasta to only 12oz.
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336 users found this review helpful

Baked Coconut Shrimp

Reviewed: Jul. 17, 2010
Wow, I have to say this was one of those surprise good meals! I didn't quite know what to think about baking shrimp for 15 or 20 minutes but I took them out at 16 minutes and they were absolutely perfect! The coconut was just toasted and the shrimp were not over cooked. I had 1 lb of 30 count shrimp and the measurements turned out perfect. I will definately make this again.
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230 users found this review helpful
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Cindy's Awesome Clam Chowder

Reviewed: Jul. 26, 2009
Yummm, I love this! Instead of cooking the potatoes in the water I use 2 bottles of clam juice. Makes it more clammy. I had submitted this about 7 years ago and I've changed it a bit since then. Still using the Knoor Brand Leek Soup mix.
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192 users found this review helpful
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Cindy's Jambalaya

Reviewed: Apr. 22, 2010
I can't believe I've been published again! This really is a fantastic recipe for such an easy one! Like I said in the little blurb, you can add just about anything you want, even leftover rotisserie chicken. It will be the best meal you've ever made!!!
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123 users found this review helpful

Banana Pudding I

Reviewed: Mar. 30, 2003
I really liked this easy recipe, all the ingredients on hand. The only thing I was disappointed about was the size of the dish I made it in. Be sure to use only an 8x8 or a 8x10 dish. I used a 9x13 dish and the pudding was only about 1/2 inch deep. I was so disappointed. Next time I will just double the recipe for a 9x13. Otherwise, very good.
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102 users found this review helpful

Milky Way® Cupcake Icing

Reviewed: Oct. 30, 2010
It's quite dense but the taste is great. I cut it in 1/2 (using 7 mini milky ways) and it was enough to kinda plop over my 8x11 "simple white cake" recipe from this site. It's kinda of a gooey frosting, which I wasn't really expecting. I suppose with a pastry bag and a large tip it would be fine on a cupcake.. but probably won't do again for a regular sheet cake.
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86 users found this review helpful
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Pickled Jalapenos and Carrots

Reviewed: Jul. 16, 2010
The taste with my changes makes this a 10 star recipe but as is, only 4. I slice my carrots and simmer for about 8 minutes to slightly soften. I boiled the vinegar with the sugar and took it off the stove and added the white onion & jalepeno (I used jarred, not fresh). When the carrots were to my liking I scooped them into the vinegar mixture and let that set for 1 hour. I then put into 2 1-pint jars and will refrigerate. I did also add some salt as I think it needs that. YUMMMO!!
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85 users found this review helpful

Quiche Lorraine I

Reviewed: Nov. 6, 2002
This had the flavor of the quiche that I remember but next time I will saute the onions before putting them in. They were too crunchy and a little too overwhelming when put in raw. Otherwise, it's a perfect quiche recipe.
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49 users found this review helpful

Restaurant-Style Potato Skins

Reviewed: Aug. 21, 2010
I, too, did not deep fry these but instead baked the potatoes first in the oven, let them cool, then scooped out the insides. I brushed the inside with a bit of olive oil and baked for about 10 minutes at 425. I then had added the cheese & bacon into the scooped out portion of potatoes and mixed well, filled the skins with the mixture and then topped with just a bit more shredded sharp cheddar. After baking for about 10 minutes I turned the oven to broil and broiled just until the cheese was perfect. Served with fat-free sour cream and diced green onions. Needed a bit of salt and pepper and they were FANTASTIC!!!
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46 users found this review helpful

Crispy Chicken Parmesan

Reviewed: Nov. 15, 2009
This was one of those really good surprise meals. So easy yet so tasty. Here's what I used: 1.5 cups italian Panko crumbs, 2 T fresh shredded parmesan, 1 egg, 2 T. flour, 2 cups spagetti sauce and 3 T shredded mozzerella. I dredged my 6 chicken tenders in the flour and then into the egg. Mixed the parmesan and panko together and then dredged the egg soaked tenders, patting the breading on pretty thick. I did spray the baking sheet and the top of the tenders with Canola oil spray. I baked for about 16 minutes at 375 and then turned the broiler on to really crisp up the top. It was a hit for my picky husband and me so it will definately go into my rotation. Healthy too!
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Savory Cheddar Zucchini Muffins

Reviewed: Aug. 16, 2009
They are a little gooey for me.. I tested with a toothpick after 33 minutes and it came out clean so I thought they were done. Now that they are cooled they are gooey. Not sure if it was because I used only 2 T. low fat margarine, fat-free cheddar cheese, egg beater and Hormel Bacon Bits (50% less fat). Maybe you need the real fat for these to turn out correctly. Sorry, Pam, I really did want to like them.
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45 users found this review helpful

Boyd's Pinto Beans

Reviewed: Jul. 3, 2010
With my changes, this is a 5 star pinto bean recipe. I changed it up a bit by using chicken broth for the water and just put the dry beans (that had been washed and picked over) into the crockpot. Cooked on High for about 6 hours, turned down to low for 2 more. Very tender, no soaking required. I did add a small onion and salt & pepper. I mashed the leftovers to make refried beans (no frying needed) for 2 more meals. So for $1 I'll get 6 meals. Not too bad using a left over ham bone from a spiral sliced ham.
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43 users found this review helpful
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Teriyaki Chicken Cordon Bleu

Reviewed: Jul. 8, 2010
Very tasty and easy to make. Try this one, you won't be disappointed!!
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30 users found this review helpful

Turkey Breakfast Sausage

Reviewed: Jan. 12, 2013
Absolutely spot on in the seasonings for this sausage. I didn't have marjaram so left that out but otherwise followed the recipe exactly. I made the Jimmy Dean Breakfast casserole with it and it was divine. Everyone who ate it thought the sausage was delicious.
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29 users found this review helpful

Chicken Quesadillas

Reviewed: Feb. 2, 2011
Very good by the TRACYCOOK review. I made the fajita seasoning from her review. I made some mexican rice with it and it was good together. I did brush some butter on the outside of the tortillas before baking, helping them to crisp up. I didn't add the bacon piece, I don't think it needed them.
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29 users found this review helpful

Swiss Chicken

Reviewed: Jul. 6, 2010
Oh, this is one of those really surprising meals that is fairly easy but tastes like you spent $30 at a restaurant. I did make quite a few changes per JUDITH's comments. I started by pounding out 3 very large chicken breasts and then cutting them in half. I sauted crimini mushrooms and vidalia onions in a bit of EVOO and then deglazed the skillet with white wine and continued cooking the mushrooms until just firm. Removed the mushroom/onion mixture to a plate and then sauted the seasoned chicken breasts just until slightly browned (not cooked all they way through). I removed the chicken breasts from the skillet, added back in the mushroom/onion mix. I then mixed the soup (98% fat free) with 1/2 cup of white wine and poured that over and added the chicken breasts back in. Placed 1/2 pieces of 50% reduced fat swiss cheese on the chicken and then just sprinkled with some italian seasoned bread crumbs. Used about 3 T of butter to cover. I then covered the skillet and baked for 30 minutes. Took the cover off, baked for 15 more minutes. I served with roasted red potatoes and fresh french bread. I would make it this way for important company, it was seriously that good. I know it's a few changes but they are well worth making!! Hope you enjoy it as much as we did.
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29 users found this review helpful
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Crusty Potato Bread

Reviewed: Dec. 27, 2009
I sure thought I had reviewed this a long time ago because I've made it lots of times. It's so good and I love making it into 15 rolls and put in a greased 9x13 dish. Bake at 375 for about 25 minutes. Make in my bread maker on the dough cycle.
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29 users found this review helpful

Apple Pie in a Brown Paper Bag

Reviewed: Oct. 31, 2009
I've made this kind of pie so many times and have always stapled my paper grocery bag together. It makes the most delicious apple pie and there is NEVER any problem with the staples being near the food.
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28 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Oct. 20, 2009
After reading many of the reviews I thickened the broth first and then streamed in the egg mixture. Excellent flavor. I didn't add any salt to the soup as I like a bit of soy sauce in mine at the table. Next time I think I'll put the egg mixture in a small baggie and cut a very tiny tip off the bottom to make it easier to drizzle the egg into the swirling broth.
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28 users found this review helpful

60-Minute Mini Breads

Reviewed: Nov. 11, 2006
These were alright, kinda gummy with not much flavor. They were easy to make but probably won't be using this recipe again.
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27 users found this review helpful

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