Flying A Recipe Reviews (Pg. 1) - (10133663)

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Fiesta Stuffed Peppers

Reviewed: Jan. 10, 2008
My husband is a vegetarian, so after reading others reviews here are my "tweaks". I like to stand my peppers up, I just think it looks nicer. To the 1/2c cooked rice, three thawed, diced veggie patties (the kind that imitate beef), 1/4c diced onion, 2 green onions finely sliced, 1 jalapeno finely diced, 1T chili powder, 1 can whole plumb tomatoes, drained and crushed,salt and pepper stuffed the peppers upright, baked covered for 50 min, removed cover, topped with pepper cheese and returned to oven until melted. I served these with a spinach and tomato salad dressed with an orange vinaigrette. My honey said "these are really good, let's remember this recipe" Thanks for the inspiration!
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2 users found this review helpful

Artichoke Cheese Dip

Reviewed: Jan. 31, 2008
This is great! I used 1/2 mayo, 1/2 cream cheese, and garlic. Of note: recipe calls for canned artichoke hearts, NOT marinated ones. This is probably the problem some have had with the "grease" issue. Canned artichoke hearts are in lightly salted water only, no oil. I think next time I will add chopped spinach as an extender. I served it with a rustic roasted garlic loaf. There was nothing left! That speaks for itself.
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17 users found this review helpful

Keerti's Karwari Prawns

Reviewed: Mar. 27, 2008
WOW! I love coconut shrimp and this was very, very good. Reading other reviews I simply used unsweetened flaked coconut and added a little water once the shrimp were added to the pan (to make up for the moisture loss of using dried coconut). Very quick and tasty. I served it with Indian side dishes. My husband finished his plate and exclaimed "that was great, time to lick the plate, good!" This is so not my man, to give you an idea of just how good this dish is. Thank you for sharing this dish. This will take the place of my Korma as the star of my Indian dinners.
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4 users found this review helpful

Nanaimo Bars III

Reviewed: Apr. 27, 2008
There are a "bunch" of North Americans working here in Ireland. Our friends from BC were talking about Nanaimo bars, and feeling a little homesick. I made these for dessert, as a surprise for them. They were amazed. Said they were perfect! Thank you so much for sharing this recipe. And helping my friends feel a little less homesick.
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3 users found this review helpful

Shish Tawook Grilled Chicken

Reviewed: Apr. 27, 2008
WOW- juicy, tender, tasty, and authentic! I marinated the chicken breast strips for 24 hours before cooking them under the broiler. Normally, I am not a big fan of skinless chicken, especially the breast. This recipe will be made again and again with the oh so good for you skinless breast. The only changes I will make next time, and just my personal preference, will be to up the amount of spice, but thats just me. The friends who shared this as part of our Middle Eastern dinner party, and have traveled that part of the world, said the taste was perfect. The left overs were incredible cold the next day.Thank you for sharing an authentic recipe.
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8 users found this review helpful

Oatmeal Pancakes I

Reviewed: May 3, 2008
From the dining room, they yell to the kitchen "these are REALLY good!" Using the advice of other reviewers, I up the milk 1/4c. They were perfect. I knew we would be out of syrup, so to the batter for the last two I added one more teaspoon of sugar, some vanilla and cinnamon. I sprinkled raisins over the batter as soon as it was poured into the pan. They were like eating soft, warm oatmeal cookies for breakfast! Thanks for sharing this keeper.
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16 users found this review helpful

Sticky Date Pudding

Reviewed: Oct. 9, 2008
My husband and I now live in Ireland. This was excellent! I no longer own a food processor, so I simply "cooked" the dates until they were smooth. Having read lots of Sticky Pudding recipes, I desired a thicker sauce. I cooked the sauce to more of a caramel. Removed the puddings from the pan, placed a small amount of sauce in the individual dishes, placed the puddings and poured the sauce over them and let them sit. They were placed back into the oven prior to serving to warm them and the sauce. Exactly how they are "done" over here. Next time I will serve them with a traditional custard as well. Thank you for sharing an easy and great recipe.
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22 users found this review helpful

Creamy Rice Pudding

Reviewed: Feb. 18, 2009
This was so easy to put together, and so good. Growing up "rice pudding" was left over rice baked with an egg custard. This was so much better, and creamy. I used left over rice. I only had low fat milk, and blended the egg with 1/4c. light cream, omitting the butter. I cooked this while I was making dinner, let it cool and served it with a sprinkle of cinnamon. Next time I will mix in chopped dried apricots instead of raisins, and top it with toasted almonds. Very good recipe for the imagination! The dogs wont be getting left over rice anymore! Thank you for a quick and fabulous recipe.
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4 users found this review helpful

French Bread

Reviewed: Feb. 15, 2010
This is an easy french bread recipe, just right for personalizing. I use this as my standard Italian "soft" dinner bread. I do add approx 1 T of softened butter while it is in the KA. Its so predictabe that I walk away from it while the KA is doing its job. I have spread diced green chili and chedder on it before rolling (to go with chili), as well as smashed roasted garlic and asiago, as well as having added garlic powder, Italian herbs, EVOO to the dough. I have yet to have this fail- regardless of what I do to it! I also makes the best pizza dough, rolling it out after the first rise and baking on a stone. Thanks for sharing a great and versitle recipe. I use this so much I don't even have to look it up anymore.
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12 users found this review helpful

Warm Dijon Potato Salad

Reviewed: Feb. 20, 2010
This was very good following others recommondations. And to be totally fair, I suppose what I ended up with wasn't "light" at all. I used half sour cream, half mayo. Upped the green onion, mustard, and added several cloves of crushed garlic and a lot of dill. Everyone loved it. Was a great starter recipe to a finished dish. Thanks for the inspriration.
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42 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Feb. 20, 2010
Along with everyone else, I too was questioning this recipe. So when rump roast went on sale I wanted to try this. 5lb roast for the family into the oven it went. As the oven I am currently using has a questionable seal, I greatly reduced the oven temp rather than turn the oven off, until the last 45 min. The roast was perfection!!!!! I will never oven cook a roast any other way from now on. Thank you, thank you, thank you. So nice to be able to roast a leaner cut.
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7 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 10, 2010
Easy, you bet ya! Traditional Irish Soda bread- not even close (I lived there). But, I wanted something to serve with dinner. As I was making this in the KA, I'm thinking, gosh this is familiar, and then it hits me- this is almost, so very close to my scone recipe! Ha, I have a giant scone in the oven as I type!!!! No wonder everyone is serving it with whipped butter and such. I'm sure the family will love it-
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14 users found this review helpful

Raspberry Vinaigrette

Reviewed: May 26, 2010
This is a great recipe. I used fresh strawberries instead of raspberries-FAB! Used it to dress a salad of mixed greens, spicy walnuts, craisens, and blue cheese. This will be my summer dressing this year. Thanks-
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5 users found this review helpful

Sweet Tamarind Chutney

Reviewed: Oct. 1, 2010
OMG!!!! YUMMY!!! was looking for "stuff" to put this on while it was cooling! I had a tamarind "block" so I probably used twice as much tamarind as the recipe calls for. Tangy, sweet, spicy- perfect: had it with onion pakora's as a start to our Indian meal. Of Note: recipe states makes 1 & 1/4 cups of chutney. Cook it down to this point and you wont need any cornstarch or such. Also use the cold plate method to check for consistency. Simply put a saucer in the fridge, when you think your sauce is done, put a small amount (1/4 t.) on the cold plate and place back in fridge. Wait a minute and check. If it is how you like it, pull from the heat or cook longer. Thanks for a simple recipe addition to my Indian arsenal, one more sauce I will never have to buy again. PS: Tamarind is a popular ingredient in Mexican cooking. Try those grocery stores for it. Hing or Asafoetida is an Indian staple, if you can't find it add a 1/4 t of garlic powder as a sub.
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20 users found this review helpful

Puttanesca I

Reviewed: Dec. 1, 2010
This is a really good Puttanesca. I did cut back the olive oil as I made enough for 12 people to use up the tomatoes I had. I also added some lemon juice, as I felt it needed a little acid. This is one of my husbands favorite sauces, thanks for sharing.
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6 users found this review helpful

Pumpkin Maple Pie Supreme

Reviewed: Dec. 1, 2010
Okay, so first I should state that I usually make a sweet potato pie for Thanksgiving, as I find pumpkin "boring". Well, NOT ANY MORE!!!!! Our guests took one bite and one asked "what restaurant did you used to work for? 'cause this is the best pumpkin pie I have ever had" One of my husbands favorites, he also thought it was one of the best Thanksgiving pies I have ever made. It did take longer to bake then stated, but that wasn't really an issue. I did use canned pumpkin, other than that I followed the recipe, adding extra spice, but I always do. Thanks for adding a new pie to my regime. I wonder how the addition of orange would be? hummm..........................
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15 users found this review helpful

Master Pizza Dough

Reviewed: Jan. 11, 2011
I love this recipe. I have done "lots" of stuff to the dough, ie additions like, minced fresh garlic, roasted garlic, herbs, you name it- it takes it all and is always consistent. I found with my oven the cheese would start to brown before the crust was done so now I sauce and top the pizza (9x13, deep dish style on parchment paper) bake for 15 min, remove, add the cheese and bake until the crust is golden and the cheese all melted. PERFECTION!!!! I don't even have to look up this recipe, its committed to memory- so easy and so good. If your looking for a pizza dough recipe try this one. You'll be very happy with it.
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19 users found this review helpful

Herman Pancakes

Reviewed: Mar. 5, 2011
These were a good way for me to use my starter. I hate throwing food away, even starter when you have to feed it and don't plan on baking. I know the Herman's starter is sweeter than mine, so I just added a little extra sugar and some vanilla for extra flavor. Really good, easy, yummy. Thanks
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11 users found this review helpful

Quick and Easy Cheese Bread

Reviewed: Mar. 28, 2011
This couldn't be easier! My husband loved it with our veggie chili. I used 1 1/2c shredded cheese blend, added two diced serrano chile's and a whole bunch of minced fresh garlic. I followed others advice and used one cup of milk and less sugar. Great fast batter style bread. I usually "do" yeast breads. I just wanted something faster for dinner. This recipe is very forgiving and you could do just about anything to it. Thinking smoked cheese with sun dried tomato would totally rock! It also stayed nice and moist for the next two days. You should really try this. Thanks for sharing this recipe.
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8 users found this review helpful

Mexican Rice II

Reviewed: Jul. 26, 2011
I'm going to give this 5 stars. It is a basic Mexican rice dish as written. I added chile powder to give it more flavor, after adding a lot more cumin and not getting the taste I wanted. I also used more onion. Really good basic recipe open to making it your own, depending on your families taste. Thanks for sharing.
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4 users found this review helpful

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