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North Carolina-Style Pulled Pork

Reviewed: Aug. 26, 2008
This recipe was ok. Fall apart tender, which is why I gave it five stars. The sauce was a little too vinegary for our taste though. I made mine in a slow cooker like another reviewer suggested and poured some of the sauce in while the roast cooked. Maybe that was the problem. It turned out really tender, but next time I'll try a different recipe for the sauce. Guess were just used to midwestern style BBQ sauces.
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3 users found this review helpful

Southwestern Pasta Salad

Reviewed: May 9, 2009
Like another reviewer I thought this salad was a little dry but very good tasting. I made it for a pot luck at church. I did have to add more salt later and when I got home from the pot luck I threw about a half cup of salsa in the remaining salad. It made a noticeable improvement to the dryness of the salad without taking away from the healthiness. I had also used a high fiber pasta and maybe it soaked up more of the moisture? Anyway I had some yesterday for lunch and this time I threw in a handful of shredded cheddar to the mix. YUMMY! Overall a great recipe. Next time I make it, I'll use lime flavored olive oil in the dressing in place of canola oil.
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1 user 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.
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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.
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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

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.
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13 users found this review helpful

Cherry Tomato Salad

Reviewed: Sep. 2, 2009
I made this salad this morning for tonights dinner. The only thing was, I didn't have any green onions and my neighborhhod store was out also, darn. I did reduce the amount of oil to 1/4 cup as others recommended and even without the green onions this salad is very good after only a couple of hours of marinating. I then added 2 cloves of minced garlic, about 1/3 cup of crumbled feta cheese and a talespoon of minced fresh basil, as some other reviewers said they had. OMG! I'll definitely be making this often. Thank you Keren! Can hardly wait for dinner.
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2 users found this review helpful

Dad's Best Burgers

Reviewed: Apr. 22, 2009
My whole family liked these burgers and that's what counts when it comes to cooking for my bunch of picky eaters. I did use all ground beef in place of half pork sausage because it's what I had. They were very tasty and juicy anyway though. Thanks for a great recipe. (Also my grill ran out of gas when they were only half done, so I had to finish them in the broiler. Still great though. No problems with them sticking to either the grill or broiler pan.)
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2 users found this review helpful

My Mom's Swiss Steak

Reviewed: Mar. 3, 2009
Very, very good. Meat was tender enough to cut with a fork, and sauce had wonderful taste.
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3 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.
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14 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.
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1 user found this review helpful

Slow Cooker Taco Soup

Reviewed: Nov. 27, 2012
Very good!
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0 users found this review helpful

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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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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2 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.
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5 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.
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Uglies

Reviewed: Jun. 7, 2011
These were good and so easy to make. I did fill them with something other than Bar-B-Que though. I actually used another recipe from this site for Loose Meat instead and added the cheddar to the filling. They were still very tasty and I've already thought of many other fillings to try with these little mini-pies. Thanks so much for this recipe.
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1 user 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

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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2 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.
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0 users found this review helpful

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