Cynthia Recipe Reviews (Pg. 1) - Allrecipes.com (10543076)

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Carrot Salad

Reviewed: Jun. 10, 2010
Wonderful salad, both pleasing to the eye as well as the palate! I did substitute Splenda for the sugar, and used crushed pineapple as that is what I had on hand. This is definitely a recipe that I will use again and again. Thank you, Carol!
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6 users found this review helpful

Classic Tiramisu

Reviewed: Sep. 9, 2010
I have made several recipes for tiramisu, but this is the best one BY FAR I have ever made. I like the fact that this one is sweeter than the others, plus I like the fact that you cook the egg...makes it just a little bit safer in my viewpoint. I did not have mascarpone cheese, so used the cream cheese/sour cream/whipping cream substitute used by LGIORGI on that review. Since my ladyfingers were hard, I made around 1 1/2 cups of strong coffee with a little Kahlua, soaking each ladyfinger for just a few seconds. If you use this method, do not soak too long or the ladyfingers will fall apart. Everything came out perfect. I impressed the heck out of my guests! :D Wonderful, wonderful recipe, which I will definitely make again, probably over the holidays. Thank you VERY MUCH for the great recipe!
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6 users found this review helpful

Baked Chicken and Stuffing

Reviewed: Sep. 9, 2010
I really loved this dish! My mom was visiting, and is now insisting I make this when she comes down over the Holidays! The only thing I did differently was to saute the chicken, which I had cut into cubes, in a small amount of olive oil just till no longer pink. Plus, I used a little more chicken broth than called for, but was otherwise true to the recipe. Excellent!
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2 users found this review helpful

Carrots 'n' Celery with Pecans

Reviewed: Sep. 10, 2010
Yum! I thought this was very good! I did add a little bit more dill weed, plus a dash of pepper. The dish looked great, and went excellently with the chicken I prepared, plus was very easy. Thanks for a great recipe!
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2 users found this review helpful

Roasted New Red Potatoes

Reviewed: Sep. 11, 2010
So easy and oh so good! Ten minutes before they were done, I tossed some chopped onion and minced garlic in with the potatoes. I also added some rosemary with the salt and pepper just because I love rosemary on potatoes! Excellent, simple, and quick to make; thanks for the great recipe!
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2 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Sep. 11, 2010
Absolutely the best steak marinade I have ever made. I followed to a T, and marinaded for 20 hours before grilling. So, so very good! I do recommend using a good quality balsamic vinegar as it is a must to get the best flavor. Definitely a keeper!
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1 user found this review helpful

Yorkshire Pudding

Reviewed: Sep. 15, 2010
I've made this a couple of times, and each time was just GREAT! This is by far the best recipe for Yorkshire Pudding I've found, and it is definitely a keeper! The first time I made, I had no juice left from the roast I made, so used 1/4 cup olive oil and 1/4 cup butter. Marvelous! The second time, I used the the au jus from my brisket...YUM! Thank you SO much for the great recipe!
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1 user found this review helpful

Pancakes I

Reviewed: Sep. 19, 2010
These were wonderful, and were similar to a recipe I had and lost years ago. Per personal preference, I used melted butter instead of vegetable oil, and added 1 teaspoon of vanilla. I also let the batter rest in the refrigerator for around 30 minutes before cooking. Perfection! Will use this recipe again and again....thanks!
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2 users found this review helpful

Black Bean, Corn, and Tomato Salad with Feta Cheese

Reviewed: Sep. 9, 2010
This was really fantastic! I stayed true to the recipe except I used a can of whole kernel corn as I didn't have corn on the cob. Just the right amount of spiciness, plus I love the flavor from the feta cheese. Very, very good, and I will definitely make again and again. Thank you SO much for the great recipe!
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2 users found this review helpful

Scottish Shortbread IV

Reviewed: Sep. 19, 2010
f I could give this recipe 10 stars I would! By far the best shortbread recipe I have ever used. I've only ever used confectioner's sugar in the dough, but will never go back from the brown sugar! I did add 1 teaspoon vanilla to mine as I love the vanilla flavor. I used 4 cups flour (I read somewhere that the ratio of flour to butter should be 2 to 1 in shortbread). I kneaded for around 30 seconds in the bowl, and then pressed the dough into a jelly roll pan. After pricking all over with a fork, baked as directed. I also sifted confectioner's sugar all over the top of the warm cookies before cutting. Made them look beautiful, and gave just a little added sweetness. I LOVE shortbread, and will make this recipe over and over. Thank you SO very much!
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3 users found this review helpful

Aunt Blanche's Blueberry Muffins

Reviewed: Sep. 19, 2010
I have been searching for years for a nice, sweet blueberry muffin recipe, and now I found it! I used frozen blueberries as that is what I had on hand, and also added 1 teaspoon of vanilla to batter. Otherwise, followed exactly. Next time I want blueberry muffins, I will look no further than this recipe. Definitely a keeper, and I am so glad I found it! Thanks, Bevy!
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2 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Nov. 1, 2010
Yum yum! This was SO good! I ran out of provolone, so used a little mozzarella to make up for it. I also used a combination of half and half with heavy cream. Perfect! I covered with foil for the first half of baking as suggested by one reviewer, and the potatoes cooked perfectly! My husband loved this as well, so I will definitely make this again. Thanks so much for the wonderful recipe!
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2 users found this review helpful

Cranberry and Cilantro Quinoa Salad

Reviewed: Feb. 19, 2013
This was the first time I tried quinoa, but it won't be the last! Really liked the crunch of the almonds, and the sweetness of the cranberries. I used dried cranberries sweetened with apple juice from the health food store. The salad looks pretty, and is good for you. Gotta love that! I did drizzle a little olive oil on top of my serving...perfect!
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1 user found this review helpful

Bread Machine Challah II

Reviewed: Mar. 13, 2013
Can't believe I never reviewed this recipe...have been using for a couple of years. It is fantastic! I make just as written except usually use 4 1/2 cups of flour. I also sprinkle with sesame seeds or poppy seeds after the egg wash. This is an unbelievably great recipe, which my husband loves! Thank you SO much for this wonderful recipe...now if I could only braid the bread better!
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2 users found this review helpful

Savory Rosemary Garlic Farfel Kugel

Reviewed: Mar. 28, 2013
Made this for Seder, and absolutely loved it. I think my husband liked it even more than I did, if that is possible. He seldom comments on my cooking, but he did say how much he liked this. I used portobello mushrooms, and tossed in a little sage as well simply because I love the taste of sage. Thank you so much for this great recipe! I'll definitely be making this again next Passover, if not before!
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6 users found this review helpful

Orange Muffins

Reviewed: Jul. 12, 2015
Excellent recipe! These were very moist, and fairly orangey. I used the zest from one large orange, and it was approximately 2 tablespoons. I also was overzealous with the orange juice and used about a cup. To make sure they tasted orange enough for me, I added 1/2 tsp orange extract. The topping was a paste, so I dropped by little globs on top of the muffins, then took a sharp knife and swirled it around on the top of the muffins. They made these very pretty when they came out of the oven. The next time I make these (and there will be a next time!), I plan to use more zest, and probably 1 teaspoon of orange zest. I really love these, and like the fact they are less sweet. Thank you for the recipe!
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Portabello Mushroom and Pepper Risotto

Reviewed: Jul. 13, 2015
I love this risotto! I usually make half a recipe, and still use around 5 cups of vegetable broth. I use veggie broth so I can make this vegan. It is excellent, and I love the taste of the wine and the portabello mushrooms! The onions and bell peppers make this an excellent vegetarian or vegan dish! Thanks for the recipe!
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Onion Bake

Reviewed: Sep. 19, 2010
This recipe was really scrumptious, and oh so very rich! I just loved the taste of the crispy French bread on top of the onion mixture. So easy to make, that I will make this recipe again, probably around the holidays. Thanks for a wonderful treat!
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1 user found this review helpful

Tomatillo Salsa Verde

Reviewed: Jul. 14, 2015
Great salsa verde! I only had canned tomatillos...next time I will use fresh. Used "not chicken" broth instead of water, but used only about 1 1/4 cups. Very easy to make, especially with an immersion blender. I LOVE my immersion blender! Thank you for the recipe!
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Aug. 8, 2010
This was very good, and so easy. I didn't have any red enchilada sauce, and so used the green enchilada sauce I had on hand. For the cheese, I mixed Monterrey Jack cheese and Cheddar. Excellent! I can't wait to make this again, using the red enchilada sauce! Thanks for the great recipe!
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2 users found this review helpful

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