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

cook's profile

figgy

Reviews

Menus

 
View All Reviews Learn more
Photo by figgy

Quick and Easy Cherry Bars

Reviewed: Feb. 24, 2009
This is a similar recipe to the one my family has been making for years. Our recipe calls for three cups of flour and 1 cup of sugar and an added tsp of almond extract. Other wise the rest of the ingredients are exactly the same. What we've always done is this, we bake it in a jelly roll pan, which is about 10.5 by 15.5 inches, a little larger than a 9x13 pan. Also we don't even try to cover the top of the cherrie pie filling completely, but spread the remaining batter around in a sort of blotchy, swirly pattern so that some cherries are covered and some aren't. The batter spreads even more as the bars bake. Bake at 350 degrees for about 40 minutes. Then we sprinkle on powdered sugar after the cake has cooled. Makes a very pretty and tasty cake dessert.
Was this review helpful? [ YES ]
21 users found this review helpful

Oven Denver Omelet

Reviewed: Feb. 10, 2009
This was very good. I changed it some to suit our tastes. I cooked up a pound of bacon and crumbled that in, in place of the ham and sauted an onion and a bell pepper diced. Threw that in and doubled the other ingredients. Baked it in a 9 by 13 baking dish and an 8 by 8 baking dish. (Had to make some without the peppers and onion for one picky family member.) The left overs were great heated up in the microwave the next day for breakfast. Tried another recipe using cubed bread instead of hash browns also from this site but the whole family prefers this recipe instead.
Was this review helpful? [ YES ]
14 users found this review helpful

Simple Baked Apples

Reviewed: Nov. 14, 2009
First of all this is a very good recipe but I made a couple of mistakes when I made it. Make sure to use apples that are considered baking apples. I used HoneyCrisps because they are our favorites and they were what I had. I also used one other apple that I was given and have no idea what kind it was. It had a mushier texture though. That apple was the only one that really sofened up while baking. The Honey Crisps remained a little crisp even after an hour in the oven. I used brown sugar in place of white, that was good. And craisins in place of raisins, also good. Unless you really love cloves, leave that out. I only used 1/4 tsp and it was still too much. Next time I'll stick with cinnamon and nutmeg only. I didn't have whole milk so I used 1/2 cup of half&half, that also worked ok. I ground the nuts a little too fine I think and I used pecans because it was also what I had. All in all this is an excellent recipe and I will be making it again. I'll just make sure I use the right kind of apples from now on, leave out the cloves and use pecan halves in place of grinding them. (I used the coarse grind but it was still too fine for my taste.) I did like this recipe though. It's like apple pie with out the crust.
Was this review helpful? [ YES ]
13 users found this review helpful

Navy Bean Soup I

Reviewed: Oct. 30, 2010
This is an excellent and flavor filled recipe. As for the beans not being done beause of the tomatoes, just cover the dried beans with water in a stock pot, bring to a boil for two minutes, turn off the heat, cover and let soak for an hour. Drain off the water and put the beans back in the pot with the recipes ingredients and the beans will be be done in the stated time. I did add carrots and had no celery in the fridge, so I used a handful of dried celery flakes. I used leftover ham and cooked the beans for an hour with the hambone before removing the bone and adding the other ingredients. I also pureed my tomatoes with my immersion blender only because I like the creamier consistency it gives to the broth. Just tasted it and it's yummy. Can't wait for dinner tonight.
Was this review helpful? [ YES ]
12 users found this review helpful

Caramelized Apple Rings

Reviewed: Oct. 14, 2010
I used 1 tablespoon of Splenda Brown Sugar Blend in place of the 1/4 c. brown sugar and a Honey Crisp apple. Yummy!!!!!!
Was this review helpful? [ YES ]
9 users found this review helpful

Cream Cheese Christmas Cookies

Reviewed: Dec. 22, 2010
These are wonderful tastey cookies and fairly easy to make. If you like an uncomplicated buttery cookie these are for you. Those who said they were bland must like cookies with all kinds of spices in them. The only thing I did differently was to make the dough and refigerate it overnight in a covered bowl. The next day I divided the dough into four portions and rolled each into a log shape using wax paper. Then I rolled the logs in the colored sugar and rolled each log in foil, placed them back in the fridge to firm back up. An hour later they were ready to slice and bake. Thanks DeeDee. This is a keeper!
Was this review helpful? [ YES ]
7 users found this review helpful

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.
Was this review helpful? [ YES ]
6 users found this review helpful

Baked Potato Casserole

Reviewed: Aug. 22, 2009
I made this a couple of times since finding it. Once for at home and again today for a pot luck dinner at church. We loved it the first time we tried it. I halved the recipe for us because it does make a lot. I cubed and cooked the potatoes in boiling water for ten to fifteen minutes instead of cooking them whole and then cubing them. Either peeled or not both ways work great. I also sauteed the onion in the same pan I cooked the bacon in after draining almost all of the bacon grease out. Thanks for a great recipe.This dish will take the place of the ones using frozen hash browns and canned soup from now on for us.
Was this review helpful? [ YES ]
6 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.
Was this review helpful? [ YES ]
5 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.
Was this review helpful? [ YES ]
5 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Apr. 19, 2011
I made this pretty much as the recipe states, only I have to puree all the tomatoes because of one family members dislike of chunky tomatoes. I also pureed the salsa for the same reason.(I started pureeing the tomatoes because of this one person but now I've found I like the texture it gives to the soups, chilis, and stews, etc. less watery and more creamy.) I also added about a half tsp of celery salt and 1 tsp. Mexican Oregano. I't's simmering now and tastes fantastic already even without adding the chicken back in or the sour cream. May just serve the SC on the side this time to see if it add or detracts from the flavors in the soup. Thanks for the recipe.
Was this review helpful? [ YES ]
5 users found this review helpful

Southwestern Chicken and White Bean Soup

Reviewed: Oct. 2, 2010
I had to change this up a little bit to avoid running out to the store just for the salsa. Instead I used a can of diced tomatoes w/garlic and olive oil from Fresh and Easy that I had on hand. I added 1/4 cup of chopped pickled tamed jalapenos to the tomatoes and then hit it with my immersion blender. ( I have picky eaters and one refuses to eat any chunky tomatoes, peppers or onions.) I also added 1 Tbl. of homemade taco seasoning (from this website) to this along with the rest of the ingredients and slow simmered it on the stove top all afternoon. Amazing even with the substitution. Hurray for immersion blenders.
Was this review helpful? [ YES ]
5 users found this review helpful

Berdean's Cube Steak

Reviewed: Sep. 18, 2010
This recipe was so good and also easy to make. I made it exactly as stated but also added some carmelized onions to it after simmering. I served it with mashed potatoes and 'Mushrooms with Soy Sauce Glaze' (from this website) and green beans. Perfect comfort food I will definitely be making again.
Was this review helpful? [ YES ]
5 users found this review helpful

Sharese's Spaghetti Salad

Reviewed: Jul. 21, 2009
Ok, so I had to change this a some, but I saw it on my email 'daily recipe' and it sounded too good not to make even though I was missing some ingredients. I used most everything called for, celery, onion, tomatoes, bacon, pasta, except I used rotini pasta and sauted all the vegetables in a little of the bacon drippings, just until they were still slightly crunchy. Didn't have any olives, seasoning mix or the Italian dressing so I had to use a little dried basil and oregano( I threw the basil and oregano in with the vegetables while they were cooking along with a minced clove of garlic). Mixed that in the pasta, added Kens Lite Caesar dressing and used some shredded parmesan and not the dried stuff in the bottle. I ate it warm 'cuz' it smelled wonderful and I couldn't wait to try it. Probably would have been even better if I'd had all the right stuff. I'll be making this for the next pot-luck for sure, (according to the recipe though next time). It tasted great even with the substitutions I had to make. Thanks Karinichols.
Was this review helpful? [ YES ]
5 users found this review helpful

Jumbutt Skillet Scramble

Reviewed: Mar. 11, 2009
I made this 20 years ago using hotdogs in place of sausage. An Italian friend taught me the recipe back then. I was looking for something simple to make for dinner tonight and came across this recipe. I had forgotten all about this dish. I'd never heard it called by this name though. Whatever it's called it's simple and satisfying. Thanks for the reminder.
Was this review helpful? [ YES ]
5 users found this review helpful

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!
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 5, 2009
For this recipe I used a five pound Sirloin tip roast that I browned on the stove top first, one can cream of mushroom and one can cream of celery, (that's all I had) 1 cup of red wine and about 1 tsp of Paula Deen's house seasoning, (because I didn't have any onion soup mix.) Cooked in the slow cooker for about 1 hour on high and 7 hours on low. Fantastic! I had lots of gravy which I did have to thicken some so I probably could have made do with 1/2 cup of wine. Today I'm making vegetable soup and adding 1 cup of the gravy to the soup for extra flavor. The gravy really makes a difference in the taste of the soup.
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
3 users found this review helpful

Herb-Stuffed Red Peppers

Reviewed: Aug. 26, 2010
This is an excellent recipe that I almost ruined. I wanted to double it as I had 4 peppers. I only had two cans of sauce and thought we needed more sauce than that so I added an 8oz. tomato paste and another 1/4 cup of broth. It was a little too thick and sort of tasted more like meat sauce than tomatoe sauce. If I had kept the ingredients as listed intead of adding the tomato paste it would have been perfect. It was still good and even better the next day. Just stick with the tomato sauce and it will be fantastic. Will definitely be making this again according to the original recipe. Thanks for a great recipe Brenda.
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 76) reviews
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

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