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Vanilla Glaze

Reviewed: Dec. 9, 2010
Great vanilla glaze! Just what I was looking for for a gingerbread cake. But other reviewers were right, I had to keep adding more and more milk to get it creamy. Other than that, very delicious! Thanks for posting!
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7 users found this review helpful

Sour Cream Pound Cake

Reviewed: May 8, 2009
I loved this and will make it again and again, though I did make some revisions. I doubled the recipe to bake it in a Bundt pan and added 1 teaspoon of vanilla extract and 1/2 teaspoon of coconut extract to the batter and baked it at 350 degrees for 1 hour and 20 minutes and covered it with foil for the last 20 minutes since I was afraid it was going to burn. The crust did come out golden brown but it is sweet and crunchy and the cake itself is pretty moist and delicious. I sprinkled the top with some powdered sugar to visually dress it up a bit, but it certainly is sweet enough on its own. Great recipe and thanks for sharing!
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5 users found this review helpful

Christmas Cornflake Wreath Cookies

Reviewed: Dec. 20, 2008
I love these! Well worth the stickiness and the mess I remember as a kid. They not only are festive but taste really good! I left out the almond extract and used 1 whole teaspoon of vanilla extract instead. I also used a whole tube of the green food coloring gel and they still weren't as green as I'd have liked, but they still came out really cute. I'll be making these again every Christmas!
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4 users found this review helpful

Creamy Carrot Soup

Reviewed: Jan. 9, 2012
I personally loved this! Subtly sweet and so good! I didn't have a large potato so I used about 5 small yellow new potaoes with skin on. I omitted the rosemary b/c the smell of it in the jar was not what I wanted the soup to turn into. I wanted to keep it sweet. So instead I used a shake of pumpkin pie spice, a shake of red cayenne pepper and a shake of salt in addition to the ginger it called for. Like the recipe suggested I added the other spices at the end, not when I added the ginger. I also used one cup of chicken broth and for the rest used vegetable broth. I substituted the heavy whipping cream for 1 cup of fat free half and half and 1/2 cup of regular half and half and that was enough creaminess for me. I used my immersion/stick blender right in the pot and it worked out perfectly. Will definitely use this recipe again.
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3 users found this review helpful

Irish Potato Candy

Reviewed: Mar. 16, 2011
I think these are the absolute best Irish Potatoes I've ever had! And soooo much better than prepackaged O'Ryans. I did have to leave out the coconut (son is allergic) and even though it's one of the main ingredients, these were incredible! If I wasn't on Weight Watchers right now, the whole batch would be gone. Refrigerating the mix for a bit before rolling into balls is key to saving you lots of frustration -- it would just be a gooey mess otherwise.
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3 users found this review helpful

Orange Cake

Reviewed: Feb. 5, 2009
I love this recipe! I've made it a few times and usually around spring/Easter time! I use vanilla pudding though, b/c I never can find lemon pudding mix at my store and I also usually substitute orange extract for the lemon extract and I love the way it turns out -- very orangey! I make it this way everytime and am always pleased with the results. Thanks for posting the recipe - it's a definite keeper!
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3 users found this review helpful

Honey Glazed Ham

Reviewed: Nov. 12, 2007
This is the only way to make honey baked ham anymore in my house. We've been using this recipe for years -- thank you for sharing it!
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3 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Nov. 24, 2010
Wonderful soup! I just made this for Thanksgiving tomorrow and doubled the recipe and omitted the croutons for time's sake. I read the reviews and (keep in mind everything was doubled) in addition to the written recipe I added about a cup of dark brown sugar, used white ground pepper instead of black, added a 1/4 tsp of nutmeg, 1/4 tsp of pumpkin pie spice and 2 dashes of ground cayenne pepper and I couldn't believe how delicious it is! I also was amazed at how easy making a homemade soup was. This tastes like Fall and is perfect for Thanksgiving! Thanks for posting -- excellent recipe!
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2 users found this review helpful

Colonial Hot Buttered Rum

Reviewed: Jan. 7, 2009
All I can say is WOW! Loved this! I made this for New Years Day in my crock pot and couldn't stop drinking this! It is very rich, which is what you'd expect from such a drink. I cooked mine on on high for about 2-2.5 hours and it was perfect. The butter was melted and simply glistened on the top. The only changes I made was the cooking time/heat (as noted) and I added one extra whole clove and an extra cinnamon stick (b/c I had the short ones on hand). I also added Captain Morgan Spiced Rum which I would definitely use again. Be careful not to add the rum until the last minute otherwise the alcohol will cook off. I did serve it with whipped cream and a sprinkle of nutmeg and it was delicious! I stored my leftovers in a pitcher in the fridge and warmed each glass in the microwave for about 30 seconds the next day and although the alcohol was weak by then, the flavor was all still there. I will definitely make this again for a winter party! Thanks for sharing this recipe!
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2 users found this review helpful

Triple Berry Crisp

Reviewed: Mar. 20, 2008
I loved this! I also used the frozen berries and it came out really great. I will be making this again for Easter. Thanks for posting.
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2 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Feb. 11, 2010
very good!! sooo easy and gooey. kids loved them and even put Hershey kisses on some of them. i used "white chocolate wonderful" peanut butter and per the other reviews 1/4 cup light brown sugar/ 1/2 cup white sugar mixture. i think my cookies were larger than a teaspoon b/c i had to cook them 10 minutes and they still could have used more time in the oven, but instead we ate them! YUM!
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1 user found this review helpful

Rich and Simple French Onion Soup

Reviewed: Jan. 7, 2009
A great French Onion Soup recipe! It IS very rich with all the butter (which I wouldn't change) and I doubled the whole recipe to have lots of leftovers. I pretty much followed the recipe as is. I did add the sherry but was only able to find "dry cocktail sherry," but it tasted as it should to me and I do recommend using the sherry, it was a good flavor addition. I did not carmelize the onions b/c I don't like the onions too sweet in my soup - I think the carmelization is just a personal preference, no right or wrong. I also made sure that I toasted the bread before adding it to the soup, that I also recommend. I will enjoying my leftovers and will certainly be making again! Thanks for the posting!
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1 user found this review helpful

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Dec. 30, 2008
These are wonderful! I've been using this recipe for years and I actually prefer it without the nuts better. I like to cut them up small and place in decorative cupcake cups for themed parties: X-Mas, 4th of July, etc. You can buy those decorative cupcake cups everywhere and they look so festive and taste even better! Another plus is that they're not a mess to transport, but you do have to like coconut to appreciate these bars.
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1 user found this review helpful

Paul's Pumpkin Bars

Reviewed: Dec. 2, 2007
Although these came out very moist and delicious and the icing was excellent, too, I have to give them 4 stars instead of 5 b/c they did come out more "cakey" than bar-like. I also omitted an egg like 1 reviewer suggested and they still were too cakey, not that that's a bad thing -- they were wonderful, but I really wanted a pumpkin bar. Still, a great recipe!
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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 18, 2007
I thought it was great! I cut the recipe in half (to make one loaf) and substituted light brown sugar for the white sugar and used chopped pecans instead of walnuts and cut the nuts to 1/4 cup.
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1 user found this review helpful

Tuscan Soup

Reviewed: Jan. 4, 2013
This is one of the best tasting soups that I ever made! I followed the recipe for the most part except I had no spicy sausage on hand. I used 4 patties of Jimmy Dean turkey sausage instead and cut those up and browned them a bit in the pan with the onion and I added a clove of garlic with that, too. I used fat free low sodium chicken broth. I didn't need to add any spices at all, not salt, not even the black pepper. I used a whole bag of Ready Pac baby spinach and chopped that up. I also didn't have any large potatoes so I used a half bag of the small yellow dutch potatoes (skin on) and quartered those. They worked out perfectly b/c they are naturally creamy and they cooked quickly. I wasn't sure about the milk at first, but it doesn't make it creamy, just richer and more substantial. The soup was absolutely delicious! I can't wait to make it again!
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Cheddar Biscuit Cups

Reviewed: Jan. 15, 2009
Wow, I can't believe how easy these were to make! I used the baking powder/salt recipe and they were perfect - not too salty at all for my taste, in fact, I should have added more spices to the recipe other than just a sprinkle of garlic powder to the tops of the biscuits. I will be making these again!
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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 13, 2008
Easy and delicious! I halved the recipe and used only 2 breasts, 1 can of reduced-fat buttermilk biscuits, one can of cream of chicken condensed soup, chicken broth instead of water (the whole can of broth), added a few shakes each of white pepper, red (cayenne) pepper, onion salt, garlic salt, garlic powder and chopped up half an onion. The only thing I didn't half in the recipe was the 2 tablespoons of butter and although it was an oversight on my part, the end result was great! I served it with broad buttered noodles. I'll be making this again and again - perfect wintertime comfort-food! Thanks for posting!
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Soft Oatmeal Cookies

Reviewed: Dec. 2, 2007
Wonderful recipe! I added 1/2 tsp of nutmeg and also a 1/2 tsp of pumpkin pie spice and omitted the raisins b/c I don't like biting into something squishy like that. I will definitely make these again over the holidays, possibly even with some vanilla icing sandwiched between 2 cookies. Thanks for sharing this yummy and easy recipe!
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