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

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Bacon Ranch Pea Salad

Reviewed: May 9, 2015
I've made this many times for pot luck dinners or luncheons at church and it always gets good reviews from the people who like peas. (Those that don't won't even try it so they don't know what they are missing.) I don't cook the peas but just let them thaw in the fridge before I make this salad and it's always good. Make sure they are well drained before mixing with the other ingredients no matter which way you prepare them so the ranch dressing doesn't get watered down. If I don't bring this dish there are usually some disappointed folks who want to know where it is. update: for a little extra kick throw a tsp. or so of a good brand of hot sauce. I like Franks Red Hot Original.
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Indian Tacos with Yeast Fry Bread

Reviewed: Apr. 22, 2015
This Fry Bread recipe was so good and we all loved it! The only thing I did differently was I used my bread machine on the dough cycle to make the dough and it worked very well. I tried rolling them out thinner and as a result bigger in diameter after the first few I did but next time I make these I'll leave them a little thicker and smaller. The thinner ones tended to bubble up with air pockets more so when frying then the thicker ones did. They all tasted fantastic though so I will be making these over and over. Both my adult sons liked them better than the store bought taco shells. Fantastic!
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Belgian Waffles

Reviewed: Apr. 22, 2015
The waffles tasted very good and we did enjoy eating them so I gave them 5 stars for taste. Wish I could have rated them 4 1/2 stars though and this is why. I always try to dirty as few cooking utensils and dishes as I possibly can when preparing a dish but this recipe just doesn't work that way. Also(and this may be the fault of the waffle iron I only paid $19.99 for.) when cooking them the iron stopped steaming after only a couple of minutes and had to reheat which lead to more steaming and overcooked spots in each waffle when finished. This was only the second time I've used it and the first time I made a basic baking powder recipe and had no problem with cooking those waffles, it worked exactly as it was supposed to. I did get 12 waffles instead of 8 and that was using the 3/4 cup of batter my waffle iron calls for so it does make more than stated in the recipe. All in all the taste was very good but the effort was beyond what I wanted to go trough for a breakfast for dinner night. If I make them again I'll try another reviewers method of making the batter the day before and refrigerating it until your ready to make the waffles. That being said, I'm not a syrup person so having them with fresh fruit and whipped cream was perfect. My son had his with fresh blueberry sauce (From the Blueberry French Toast recipe submitted by Robin) and I had mine with sliced and lightly sugared fresh strawberries each topped with whipped cream. Yummy!
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Sweet Corn Bread

Reviewed: Apr. 4, 2015
This is an excellent corn bread. I only have one suggestion and that is if you decide to make muffins with this recipe, Do Not use paper cupcake liners. I did and half the muffin stuck to the paper. I'm just going to make sure my muffin tin is well greased next time I want to make this into muffins. We love this corn bread. Almost forgot, I added only half the sugar and it was plenty sweet for our liking.
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Creamy Chicken and Rice

Reviewed: Mar. 26, 2015
Made this for dinner last night and it was a hit! The only thing I did differently was use shredded Mexican style cheese in place of the fake processed cheese food called for. Was out of Cheddar or I would have used that. I also added a 1/2 cup of French fried onions to the cracker crumbs, other that that I stuck to the recipe. I can't say we'll have it too often because of all the fats in it but it will definitely be a now and then special occasion treat. My son had his bottle of wing sauce ready in case it lacked flavor for him but he didn't use it after all. Yummy stuff! One plus was no cans of soup in this recipe!
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Brooke's Best Bombshell Brownies

Reviewed: Mar. 22, 2015
These were amazing and very chewy. DO NOT over bake or they will be dry. Keep sealed in an air-tight container also.
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Mexican-Style Goulash

Reviewed: Jan. 9, 2015
I've made this a couple of times now and we really like it. It's good as is but adding in some other seasonings makes it even better. My mom doesn't like spicy but my sons do so they add hot sauce or red pepper flakes to theirs at the table, I like Franks Red Hot in mine. One of my boys doesn't like chunks of tomato in his food so I just use my immersion blender to puree the diced tomatoes before adding them. I used to make a separate version for him but no more! I love my stick blender. I think it's what we'll have tonight with some homemade corn bread.
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Peppered Bacon and Tomato Linguine

Reviewed: Dec. 30, 2014
I've made this several times now and we really like it a lot. It's so easy to make especially if you do the bacon ahead of time. I dislike making bacon whether it's in the microwave, oven or on the stove top so if I can get that out of the way earlier in the day it's all the easier to make. The first time I made it we found that one can of diced tomatoes was just not suffuient for a pound of linguine so I always use 2 cans now and fresh basil if I have some. It's good with dried basil also but fresh makes it even better. This one is a keeper!
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Chocolate Cheese Frosting

Reviewed: Nov. 8, 2014
Yum, love this frosting! Not too sweet, just right!
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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.
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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. 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.
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Pizza Dough I

Reviewed: Aug. 5, 2014
This dough 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.
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Exquisite Pizza Sauce

Reviewed: Aug. 5, 2014
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!
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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