cynnergyrl Recipe Reviews (Pg. 1) - Allrecipes.com (11548853)

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cynnergyrl

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Juicy Roasted Chicken

Reviewed: Sep. 24, 2011
The combination of easily on-hand, simple ingredients made this chicken superb! I made gravy with a cup of water, 1/2 cup of white wine and a tablespoon of cornstarch added to the pan drippings......awesome! The only problem I had, and I'm sure it's not the recipe....my roaster chicken's breasts were tough! I never experienced this before! But the dark meat and wings were moist and juicy. Go figure. I will make this again, hopefully my chicken will have tender breasts the next time!
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Southern Fried Catfish

Reviewed: Sep. 1, 2011
My husband made this recipe just as is, except omitting the seafood seasoning (he doesn't like spicy). The rest of the family would have enjoyed the kick, but maybe next time! Anyway, it was delicious, moist and the breading was to die for. It reminded us of the meals we were served when we visited family in North Carolina. Thanks for sharing!
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4 users found this review helpful

Blackened Tuna

Reviewed: Sep. 1, 2011
Delicious, Denys, thanks for sharing! I had Emeril's seasoning on hand so used that instead of the cajun seasoning. Still had an amazing flavor and kick! And like other reviewers suggested, I cooked outdoors using a large cast iron skillet preheated in the gas grill to 350 degrees F. Then I poured the butter/olive oil mixture to the skillet and added the tuna steaks. Mine came out well done at 4 minutes a side, so next time I'll cut the cooking time in half. Regardless, it was an amazing meal. Thanks again for sharing!
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Summer Garden Pork Chops

Reviewed: Aug. 14, 2011
Excellent TJEAN! Family raved about it! I used your ingredients almost to the T, adding fresh ground black pepper to the dry rub. I used a large electric fry pan and browned the meat & removed, sauteed the veggies lightly & removed, deglazed with the vegetable stock (next time I'll use white wine) & stirred in one can of diced tomatoes. Return the meat, pour the veggies on top, cover and simmer 20 minutes, while white rice was cooking. Perfect one pan dinner! Thanks so much for sharing!
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Photo by cynnergyrl

Double Chocolate Mocha Trifle

Reviewed: Aug. 8, 2011
Deliciously amazing! Everyone was impressed and there was none left over! In order to fill my trifle bowl, I used a family size brownie mix, 3 pkgs of white chocolate pudding (using the pie filling amts of milk on the pkg), 2 - 8 oz. pks frozen whipped topping, and 5 skor bars chopped and layered. Simply delish! Thanks ADRSEW for sharing!
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13 users found this review helpful

No-Noodle Zucchini Lasagna

Reviewed: Jul. 25, 2011
Very good! Used zucchini, basil, bell pepper, parsley picked fresh from my garden! I found it hard to thinly slice the zucchini; but did my best. Used jar spaghetti sauce instead of making my own. Next time would add minced fresh garlic to the sautee mix. Would also bake the zucchini slices, as other reviewers have suggested. Used 1/2 nonfat cottage cheese mixed with 1/2 the riccotta. Also used lowfat mozzarella, trying to save some calories. Thank you so much for a delicious, nutritious recipe I will definitely make again!
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3 users found this review helpful

Chocolate Raisin Banana Bread

Reviewed: May 10, 2011
Amazing recipe.....don't change a thing!
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1 user found this review helpful

Chocolate Chip Banana Bread II

Reviewed: May 10, 2011
Amazing recipe.....don't change a thing!
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Pumpkin Cheesecake

Reviewed: Nov. 2, 2010
Great flavor! The only addition I made was 2 tsp. of flour and cook it at a lower temperature for a bit longer as mine came out not quite done in the center, but still delicious! Also, I was unable to add the sour cream topping because my cheesecake filled the whole springform pan.
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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 2, 2010
Delicious recipe! I did add about 8 drops of red food coloring to give the cookies a more orangy appearance. I also added 1 tsp. each allspice and nutmeg. I omitted the nuts. The texture is definitely cake-like, and they do get soggy when kept in a sealed container so I would recommend, as the other cooks do, to either serve them warm right from the oven or refrigerate them. Thank you again for a great recipe that I shared with co-workers.
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Meatballs with Pepper Sauce

Reviewed: Jun. 30, 2010
The recipe as is would be more suited as an appetizer (make the meatballs smaller and serve with fancy toothpicks). For an entree it was very good, but way too rich and sweet. Next time I make it I plan on omitting the ketchup and brown sugar entirely. I might add a cup of tomato sauce instead and some red pepper flakes for kick. As you suggest, served over rice or noodles. We topped ours with a dollop of ricotta cheese. Yum.
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5 users found this review helpful

 
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