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

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Flying A




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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

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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19 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

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

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

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

Fresh Rhubarb Pie

Reviewed: Jun. 17, 2012
First I have to be honest and say I HATE Rhubarb! However its my husbands favorite pie. So seeing how I bought Rhubarb, I went looking for a different pie recipe than the usual one I use. This is the best Rhubarb pie!!!! I took a bite, expecting to "gag" on it like usual. Not this time, yummy. And the whole sugar on the bottom, the best idea yet. (going to try it with apple and see if you get the same results, crispy crust, the best). So I bring out the last piece to the table after dinner, to share. Room-mate says, "yeah, saw the pie hiding in the oven" not hiding, just were it stays so dog doesn't help himself. Try it? "What is it?" not going to tell you, try it. "As long as it not Rhubarb, hate Rhubarb, gagged on it as a kid, still have nightmares!" we laugh and say, okay don't try it then, more for us! takes a small bite, smiles and says, "anymore, yum" Two Rhubarb converts with one pie, ya gotta try this one!
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3 users found this review helpful

Chocolate Coffee Buttercream Icing

Reviewed: Feb. 6, 2013
This was super easy and super tasty!!!! I used instant coffee, dissolved in about 2T of water along with the salt. Upped the butter to 1 cup, as I was just a touch short of 4oz if cream cheese. I used 4 1/2 c. of powdered sugar. Wasn't too sweet, great coffee notes. Will use again, thanks for sharing.
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3 users found this review helpful

Sweet Pickled Eggs

Reviewed: Aug. 12, 2014
I love this recipe. Using some others "adds" we like red bell, jalapeno, lots of onion and garlic, along with some chili flake. Like others I just add the pickling spice to the jar. These always come out perfect! Easy to modify if your making for others. Would love to make a batch with dill and possibly lemon peel one of these times, but always seem to "do" the same version. Very tasty, and everyone who eats one wants another. As a kid my mother would off and on make pickled eggs, they were horrible. These aren't your moms pickled eggs, thank god! Enjoy-
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1 user found this review helpful

Rosy Radishes

Reviewed: Jan. 23, 2012
Okay, so first I didn't really use this recipe. HOWEVER, if you substitute seasoned rice vinegar (for the water) at 2/3c you will have the best Japanese style pickled radish-EVER! Crunchy, tart, slightly sweet, addictive.... FABULOUS!
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22 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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16 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

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

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

Squash and Apple Bake

Reviewed: Oct. 7, 2011
I have been making this recipe for more years than I care to admit! It is in my Betty Crocker Cookbook I have had since 1976. I always make this for the holiday's dinners. Some of my family think sweet potato's must be covered in marshmellow (yuck!) I use less sugar, depending on the tartness of the apples. No mace, just cinnamon. I have also used curry powder, most yummy and nice mid year change from the cinnamon. Also, I don't melt the butter, I just put pieces of butter on top. Best of all this can be put together the day before, store in fridge and simply let come to room temp before placing in the oven. Even the kids will eat it with the apples. Enjoy-
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10 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

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

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

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