figgy Recipe Reviews (Pg. 2) - Allrecipes.com (10115342)

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Bacon Wrapped Smokies

Reviewed: Jan. 2, 2013
Made these for New Years Eve family at home celebration. They were okay. I think my son liked them more than I did. It took a while for the bacon to get crispy enough (maybe 5 additional minutes) and I did use a little less sugar than called for. Used regular little all beef wieners instead of smoked so maybe I would have liked it better with little smokies;
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Big Soft Ginger Cookies

Reviewed: Dec. 22, 2012
Made these twice, exactly as directed. The cookies are so good tasting but the dough came out fairly sticky and hard to work with. Also they looked nothing like the photo. The second time I made them I skipped the 'flatten slightly' step and the were a little better looking, less flat but still no crackled tops. I also refrigerated the dough to chill well and that helped just a little with the stickiness. Next time I make them I will leave out the tablespoon of water as another reviewer suggested. Love the taste though and they do stay soft.
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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Dec. 22, 2012
Since my Paternal Grandmother was half Norwegian and half Danish I had to make these. I doubled the Cardamon and added 1/2 tsp white pepper and 1/4 tsp ground ginger as other reviewers suggested to make them more authentic. Very good, you don't really taste the pepper until after you've eaten your last bite of cookie so it's not an overpowering peppery taste. Good to know if you are not a pepper fanatic like my son is!
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Slow Cooker Taco Soup

Reviewed: Nov. 27, 2012
Very good!
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Dawn's Candied Walnuts

Reviewed: Nov. 27, 2012
Oops, sorry. I did make one change to the recipe I forgot to mention in my first review. I used 1/2 cup white sugar and 1/2 cup light brown sugar in place of 1 cup of white sugar. Other than that kept it the same. So good!
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Roasted Chicken Broth

Reviewed: Oct. 22, 2012
I've made this several times now and usually make enough to freeze some broth for later use. I wanted to make some of Chef Johns chicken noodle soup yesterday but only had one quart of broth. So instead of starting from scratch I bought one of those Rotisserie chickens, removed the breast meat and threw the bones, skin and all the rest into the stock pot with some carrots, onion, celery and garlic I'd carmellized in 2 Tb. butter. Simmered it for three hours as directed in Chef Johns recipe with his called for ingredients and Ta Da, I had 2 more quarts of stock that was just as tasty as the original home roasted one. I have found that the browner you get your roasted chicken to begin with the richer your stock will be. It does take all day if you roast your own chicken and mine is never browned or done in 1 hour so I usually make the stock on a day I have more time and then freeze it, if I'm not using it in the next day or so for soup. Love this recipe. I never liked my homemade chicken noodle soup until I found this recipe and his Chicken Noodle soup recipe also on AR. Thanks Chef John!
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7 users found this review helpful

Chef John's Homemade Chicken Noodle Soup

Reviewed: Oct. 22, 2012
Definitely make this soup using Chef Johns homemade stock recipe and you will not be disappointed in the results!
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3 users found this review helpful

Super Bowl Bites

Reviewed: Oct. 22, 2012
Made these the other night using the recipe on here for dry onion soup mix in place of the packaged stuff. The flavor was good and buns were soft but the meat was hard and dry. Don't know why as I followed the recipe exactly. Maybe my oven was hotter? I may try again but not sure what to do differently to keep the meat from getting dried out as I want to be sure it's cooked thru too.
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5 users found this review helpful

Simple Beef Pot Roast

Reviewed: Aug. 16, 2012
This was so easy to do and turned out perfectly even though I didn't have any celery in the house and it was storming out, so I didn't want to make a trip to the store just for celery. I increased the carrots (1 lb diced) and onion (about 2 cups) and threw in some celery flakes with the rosemary. I added some peeled and cut up red potatoes around the edges of the beef and cooked as directed. It was awesome but just what I would expect from Chef John. If you haven't tried his version of French Onion soup yet, do so. I'll never use any other recipe than his again. Yummy stuff!
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Restaurant-Style Taco Meat Seasoning

Reviewed: Jul. 26, 2012
Since first trying this recipe, I never buy taco seasoning in the store, ever. You have control over the amount of salt that goes into your food and you can pump up the heat or tame it down to your families liking. I use it for beef chicken and pork. Thanks GVSWFE for a great recipe.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 1, 2012
I made this yesterday almost exactly to recipe, the only change I made was using 1 cup milk choc. chip and 2 cups semi sweet chips. I also put it in a foil lined 11x7 baking dish to chill instead of the 8x8. And I added more nuts, about 3/4 cup. This was my first attempt at making fudge because I always thought it would be difficult. This stuff turned out awesome and was so easy to do. Now I'm in trouble because I'll want to make it more often. Thanks Kelly and Aunt Teen for a great recipe.
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6 users found this review helpful

Chicken Corn Chowder

Reviewed: Nov. 15, 2011
If you're looking for a traditional corn chowder you will most likely be disappointed with this recipe. That being said, it is pretty tasty for a recipe using canned soup. I think the Picante sauce probably is what makes this recipe. Next time I may try making this with home made cream of celery or cr. of chicken. It is quick and doesn't taste like V8 to me but to each his own. I liked it and will make it again.
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4 users found this review helpful

Chicken a la King I

Reviewed: Oct. 26, 2011
I substituted frozen mixed veg. for the mushrooms, peppers and pimento only because of one family members dislike of the latter. Also I used chicken broth in place of the water as other reviewers suggested and added about 3/4 tsp. of sweet paprika. I had a recipe I used years ago for Chicken a la king that called for paprika. I've since lost that recipe but with the addition of paprika this one comes pretty darn close. This recipe was very good and my son who was skeptical at first suggested I make it often. Thanks for an easy, economical and tasty dish.
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2 users found this review helpful

Italian Beef Sandwiches

Reviewed: Oct. 12, 2011
I made this recipe tonight and it was awesome. Like others, we moved from Chicago several years ago and the thing we miss the most are the beef sandwiches. No one else knows how to make them right. We finally got a Luke's here in AZ (another Chicago establishment) and theirs are the best anywheres near us. I couldn't get a rump roast as the store was running a B/O G/O sale and was out so I got a 3 Lb. Bottom round. I used a meat thermometer and roasted it just to 125 degrees and then covered and refrigerated it. Today I sharpened the heck out of my carving knife and sliced it as thinly as I could. This is with out a doubt as close to a Chicago beef as you could get at home. The meat was tender and seasoned well, served on crusty rolls with the Au jus, perfectly amazing! Thanks for this recipe Dick, we'll definitely be having this often.
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5 users found this review helpful

Pico de Gallo

Reviewed: Oct. 10, 2011
This recipe is definitely a keeper. My son and I love Pico and this is the best one I've found so far made just as stated. For those who found it lacking in flavor, just add more seasoning or jalapenos or what ever you think it's lacking. Easy fix. I chopped my jalapenos in an electric chopper and it really brought out their flavor. Good stuff! Thanks for this recipe.
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3 users found this review helpful

Homemade Chicken Cacciatore, Sicilian-Style

Reviewed: Sep. 18, 2011
I made this almost exactly as written except that I used bone-in chicken thighs instead of a whole bird and I added about 1/2 pound each of sliced zuccini and button mushrooms to the saute. I also used linguine in place of spaghetti. To me it tasted bland, like something was missing. Maybe the added veggies took away from the seasoning and I should have added more. Don't know. Maybe it's just me since everyone else loved it for the most part in their reviews. My mom had no comment either way but she never does so who knows with her. I'm adding an 8 oz. can of tomato sauce to the leftovers because this really made a huge amount and there is a lot left over.
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Cracker Pork Chops

Reviewed: Sep. 13, 2011
These were really good but I did make a few changes. I used egg for dipping in place of milk, added a tsp. of pork rub seasoning to the cracker crumb coating, I then fried them about 4 to 5 minutes on each side and eliminated the water and boullion step as I wanted them crispy. They were excellent.
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Creole Pork Chops

Reviewed: Aug. 4, 2011
I made this using 1 TB. of MCCormack Grill Mates Pork Rub, in place of the Creole Seasoning. The sauce was excellent and the pork chops just ok. They were the thick cut boneless ones from Sam's and seemed too dry to me. Next time I'll probably use bone in for this recipe. Today I'm going to try useing this sauce recipe with thin sliced round steak cut into strips. I really enjoyed the sauce and think it would go well with chicken and beef. Not sure whether we'll have noodles or mashed potatoes with it yet.
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Bacon Ranch Pasta Salad

Reviewed: Jul. 14, 2011
Yummy, made according to recipe, exactly and it is perfect just the way it is. Thanks for sharing.
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Chocolate Banana Cream Pie

Reviewed: Jul. 4, 2011
This pie turned out fantastic. The only change I made was to use granulated Splenda in place of sugar in the filling to lower the carb count and half & half and 2% milk in place of whole milk and heavy cream, only because I didn't want to make a trip to the store. The pie is awesome and both my sons loved it. Thanks for this recipe Jaqueline.
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1 user found this review helpful

Displaying results 21-40 (of 82) reviews
 
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