figgy Recipe Reviews (Pg. 1) - Allrecipes.com (10115342)

cook's profile

figgy

Reviews

Menus

 
View All Reviews Learn more

Chocolate Cheese Frosting

Reviewed: Nov. 8, 2014
Yum, love this frosting! Not too sweet, just right!
Was this review helpful? [ YES ]
0 users found this review helpful

Four Cheese Margherita Pizza

Reviewed: Oct. 27, 2014
Okay I did have to change this some because I didn't have fresh basil and I didn't want dried so instead of marinating the tomato in olive oil I used some pesto as my base. I then layered on sliced grape tomatoes, fresh mozzarella slices, the crumbled feta and shredded parmesan cheeses, didn't have any Fontina. One thing for sure was DRAIN most of the oil off the pesto if you use it. My pizza was sort of swimming in olive oil but other than that the taste was amazing. My older son would have like it even more with extra Feta, as he loves that cheese. My mom who is Mrs. "It's too spicy, I can't eat spicy!" said it was too bland. 'What'? And my younger son wouldn't touch either pesto or fresh tomatoes with a 10 foot pole anyway. Fortunately I had 3 crusts so they got their sausage and pepperoni pizzas too but I was looking for something besides the usual meat and tomato sauce taste. I would definitely make it again with the fresh basil and Fontina or with Basil pesto that's been drained of most of the oil. All in all an excellent recipe. Thanks Michelle.
Was this review helpful? [ YES ]
0 users found this review helpful

Chef John's Homemade Mayonnaise

Reviewed: Aug. 14, 2014
I'm giving this five stars for the ease and simplicity of this recipe. It came together just like he said it would and was the perfect viscosity for mayonnaise. As for the taste I'm sure I screwed that up myself. I decided to do half olive oil and half canola so I used 3/4 cup of each. The only Dijon I had was the grainy country style and I had no fresh lemon so I used bottled, everything else was as called for. It was so bitter it was totally inedible. I was making my aunt Virginia's Party Chicken Salad and was short of Mayo and not willing to run to the store just for that so I used what I had in the house to make more. Huge mistake! For one thing the olive oil I had was extra virgin but probably not very good quality. It ended up pretty much tasting like thickened olive oil. That being said I plan on trying this again with better quality olive oil in the called for amounts and fresh lemon juice instead of bottled. It looked beautiful if a little green, ( the olive oil was very dark green) and came out perfectly thick and creamy.
Was this review helpful? [ YES ]
0 users found this review helpful

Pizza Dough I

Reviewed: Aug. 5, 2014
A lot like the recipe I used years ago except this one calls an extra 1/2 cup of flour so it was much easier to handle than my old recipe. Works good when you decide to make pizza at the last minute. Good go to recipe for a quick dinner.
Was this review helpful? [ YES ]
0 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Aug. 5, 2014
This recipe is similar to the one I've always used for sauce but mine didn't call for the honey, anchovy paste, red pepper, Parmesan cheese or cayenne pepper. So when I made sauce last night I left out the honey (since tomato paste already has a sweetness to it and so many reviewers said the honey added made it too sweet), anchovy paste, (didn't have any) and the red and Cayenne peppers (my mom likes nothing the least bit spicy). I did add the Parmesan and also added about a half teaspoon of Franks Red Hot sauce, 1 teaspoon Italian seasoning blend, (it has all the individual herbs in it) minced garlic, onion powder, black pepper and a 1/2 teaspoon of kosher salt. My son said it was the best sauce I'd made to date. Just adding the Parmesan and hot sauce made a big difference. I'll have to buy some anchovy paste next time I'm out to the grocery store so I can add that next time too. I won't tell any of my family though or they won't touch it with a 10 foot poll!
Was this review helpful? [ YES ]
0 users found this review helpful

Blueberry and Raspberry Pancake Topping

Reviewed: Jul. 22, 2014
Just cooked this up and tasted it. All I can say is YUM! It tastes fantastic all by it self. Not too tart, not too sweet. Having it for dinner tonight with Buttermilk Pancakes II from this site. I like the fact it has less carbs than regular pnacake syrup in the bottle that you'd get from the grocer.
Was this review helpful? [ YES ]
0 users found this review helpful

Bob's Blue Cheese Dressing

Reviewed: Jun. 2, 2014
This is an excellent blue cheese dressing! I've even made it with non-fat plain Greek yogurt replacing the sour cream and it's still delicious. I did add a couple Tablespoons of dry powdered buttermilk (for baking) to the yogurt variation but other than that left it the same. I think the buttermilk mix may help it stay thickened some too. So yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Grandmother's Pound Cake II

Reviewed: May 2, 2014
I tried this recipe yesterday but I cut the ingredients in half because I only wanted one 9x5 loaf pan sized cake. Went together really easy and baked up nice and full but at 350 for 70 minutes it burnt around the edges. Could be the new loaf pan I used because it's a dark metal one or maybe I need to bake it at 325 instead. We haven't tasted it yet but it seemed kind of dry when I cut it in half to wrap it but I know that was because it was over baked. Anyway next time I'll try turning the oven down to 325 and just watching and testing until it's fully baked so I don't burn the edges again. I'm rating it 5 stars just because it goes together so quickly and easily and has so few ingredients. The over baking was my own fault since I was using a new pan and halving the recipe and then not watching it close enough. We're going to use it for strawberry shortcake so I'm sure the juice from the berries and whipped cream will make it more than edible.
Was this review helpful? [ YES ]
0 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Feb. 12, 2014
I've used this recipe a couple of times now and had no problem with handling the dough. I did substitute butter for half the shortening for taste but other than that followed the recipe. I also roll out my crust between 2 sheets of wax paper because it's much easier to transfer it to the pie plate that way. Great recipe, I don't know why some folks had such a difficult time with it.
Was this review helpful? [ YES ]
1 user found this review helpful

Jackie's Sausage Soup

Reviewed: Jan. 23, 2014
This soup is so awesome! I had to vary the ingredients just a little due to not having some. I had to use dried parsley in place of fresh, red bell pepper instead of green, 1 cup dry Ditalini instead of orzo and I used my own homemade chicken broth,(Chef John's recipe also from AR), so I added about 2 tsp of kosher salt. My homemade broth was not as salty as the store bought. I also added just a sprinkle (maybe 1/4 to 1/2 tsp) of cracked red pepper on top and threw in a can of kidney beans. I let it all simmer on low all afternoon. I also made some Crusty French Bread also from AR but started it in my bread machine on the dough cycle and then shaped into 8 rolls before baking. It was a yummy dinner on a cold night. I'm having some leftovers for lunch today and I think it tastes even better! Thank you Jackie for a great recipe. I shared it to FB so my friends and family can enjoy it too.
Was this review helpful? [ YES ]
0 users found this review helpful

Hash Brown Casserole II

Reviewed: Dec. 25, 2013
Made this for dinner today to accompany baked ham and Brussels sprouts. The only thing I changed was I used cream of potato soup instead of cream of chicken and I used 2 cans of soup, (seemed a little too dry with one can of soup). In place of corn flakes I used French fried onions on top straight out of the pkg. no sauteing in butter. Better than my old recipe and I think the 1/2 cup of melted butter added to the mix makes the difference.
Was this review helpful? [ YES ]
0 users found this review helpful

Three Packet Slow Cooker Roast

Reviewed: Aug. 2, 2013
I'm rating this 5 stars for flavor and ease but I have to admit that I used it as a base recipe to make beef stew. I cut a 2.5 lb chuck roast into cubes for stew and seared them in a Dutch oven with about 2 Tbl. olive oil. Then I removed the beef and added about 4 cups of chopped carrots, onion, celery, a couple cloves of garlic and a pound of quartered button mushrooms. I cooked that all in the beef drippings for about 10 minutes and then added the beef back in along with the packaged seasonings and 1 cup of water called for in the recipe and then enough more water to cover. I did sub onion soup mix for the gravy mix because I didn't have the gravy as a couple other reviewers suggested. I also added about 1/2 to 3/4 cups of burgundy wine. I simmered this for about 4 hours over low and then thickened the gravy with about 1/3 cup of flour mixed into 1/2 cup of water. We ate it with mashed potatoes but egg noodles or rice would also be great. I have to say this was the best tasting beef stew I have ever made and the flavor is amazing. The next time I make pot roast I will definitely be using this recipe for it also.
Was this review helpful? [ YES ]
1 user found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Jun. 20, 2013
Excellent coffee cake. I doubled the recipe and made a 9x13 and I'm so glad I did. I did cut the sugar in the cake batter to 1&1/2 cups in place of the 2 cups called for when doubled but it was still perfectly sweet. And I used a 12oz package of frozen raspberries but no mango. Had no problem with it being either dry or gummy. I baked it for 1 hour and about 5 minutes and took it out when my toothpicks came out with just a couple of crumbs clinging to them. Thank you Naples!
Was this review helpful? [ YES ]
2 users found this review helpful

Rhubarb Dream Bars

Reviewed: May 23, 2013
Made this yesterday and even though I cut back the sugar in the filling to 1 and 1/2 cups, it was still plenty sweet. No need for all that sugar. Also I added about 1 to 1 & 1/2 cups of sliced strawberries to the filling. Could be why it didn't need a lot of sugar too I suppose. I think I may reduce the sugar in the crust a little the next time I make this. I had no problem with the filling being runny and didn't add any extra four. Baked it about 45 minutes and it was fine. All in all love this recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Quick Yeast Rolls

Reviewed: Apr. 27, 2013
These are definitely sticky but fear not! Made these yesterday and they were so easy, sticky yes but easy. I used butter in place of shortening only because it was all I had. Came out fine. I just sprayed my muffin tin with butter flavor spray and spooned in the batter as evenly as I could and they turned out beautifully. My son wants me to try making these into sandwich roll size for burgers etc. so I thought I might try using a 'muffin top' baking pan to keep the rounded shape. They would make good burger buns! Thanks for the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Broccoli Cheese Soup V

Reviewed: Feb. 9, 2013
I've made this recipe several times now and we love it. I did add some chopped carrots in with the onions, about 1 cup and sauteed them together. Like raerae83 suggested I do this all in one pan. After sauteeing I stir in the flour and the slowly mix in cold broth and milk until the flour is dissolved into the liquids. I then add my broccoli, this time I'm using frozen flowerettes in place of the chopped stuff. I don't like finding those woody stems in my soup and sometimes the chopped has them. I simmer the soup until the carrots and broccoli are tender and then stir in the cheese until melted and heated through. I've also tried using 1 pound of veleeta and 1/2 pound of shredded cheddar. That should take care of the too velveeta-ey taste some complained of. Either way it's a great recipe. Thanks Melissa
Was this review helpful? [ YES ]
0 users found this review helpful

Crusty French Bread

Reviewed: Jan. 2, 2013
This is the best French Bread recipe ever! I've even started it in my bread machine until after the first rise, (dough cycle) then take it out and finish as recipe directs and it always comes out perfect. Just follow the bread machines directions for putting in ingredients and use the dough cycle. Either way you make it it is awesome bread. I tried another recipe on here specifically for the bread machine and it was a total failure. This one works. I've also shaped it into 8 rolls instead of a loaf, let them raise for about 40 minutes and then baked for about 18 mintues. This has become my go to recipes for bread and rolls.
Was this review helpful? [ YES ]
1 user found this review helpful

Crab Rangoon III

Reviewed: Jan. 2, 2013
Wow, so good! I only used one 6oz. can of crab meat for these because I didn't want them too 'crabby', left out the water chestnuts and added a tsp. of soy sauce. One of my sons (the one I was afraid, would think them too crabby) said they were better than the restaurant ones he's had. When I sealed my wrappers I used about 2Tb spoons of cornstarch dissolved in a little water instead of just plain water to seal the wrapper edges. It does help make a little better seal and the filling pretty much stayed in all but a couple of them.
Was this review helpful? [ YES ]
0 users found this review helpful

Crab Rangoon III

Reviewed: Jan. 2, 2013
Wow, so good! I only used one 6oz. can of crab meat for these because I didn't want them too 'crabby', left out the water chestnuts and added a tsp. of soy sauce. One of my sons (the one I was afraid, would think them too crabby) said they were better than the restaurant ones he's had. When I sealed my wrappers I used about 2Tb spoons of cornstarch dissolved in a little water instead of just plain water to seal the wrapper edges. It does help make a little better seal and the filling pretty much stayed in all but a couple of them.
Was this review helpful? [ YES ]
0 users found this review helpful

Teriyaki Chicken Wings

Reviewed: Jan. 2, 2013
Very good wings. Could have baked them a little longer for my taste as they weren't fall off the bone the way I like them. They were done though and the flavor was very good. Next time I'll bake a little longer than called for. Good recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 82) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

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