FleurSweetLoves Recipe Reviews (Pg. 2) - Allrecipes.com (10285325)

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Easy Alfredo Sauce I

Reviewed: Apr. 18, 2011
This sauce was simple and heaven...What I did was melt the butter slowly (so that it doesn't brown), then I added the cream and because I needed more sauce than what the recipe called for and only had a cup and half of heavy cream I also added to that half and half (for my volume). After that simmered for about 5-10 minutes I grated a pinch of nutmeg, a pinch of sea salt, incorporated some fresh ground pepper (medium grind), and fresh Parmesan/Mozzarella cheese mixture. The end result was a white sauce which was velvet over a bed of noodles.
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2 users found this review helpful
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Baked Maryland Lump Crab Cakes

Reviewed: Oct. 31, 2010
There were hands down the best I have had and made...I've tried other recipes and they were much too wet and or much too salty with a pungent mustard taste. The only thing I did because I wasn't ready to use them right away was placed them in the refrigerator for 30 minutes for them to firm up.
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5 users found this review helpful

Four Cheese Macaroni

Reviewed: Feb. 22, 2010
I've been cooking my mac and cheese this way for years and I noticed that Patti Labelle cooks her's the exact same way as well but I think she uses four eggs which I use also if I'm cooking a large batch (for Thanksgiving and Christmas)...Everyone loves this and I get asked for the recipe all the time.
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3 users found this review helpful

Orange Salmon with Rice

Reviewed: Dec. 12, 2009
The dish came out delicious, however I had to add a few modifications. First I increase the oj to about half a cup since I had large fillets, in addition I used perhaps 3 tablespoons of soy sauce. I also added some orange marmalade to give it extra sweetness. Aside from that my family enjoyed the salmon.
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31 users found this review helpful

Honey Butter

Reviewed: Aug. 30, 2009
My family loved this recipe...I used a stick of salted butter and just eyeballed the honey until it became the right amt of sweetness that we liked. Place back in fridge and it was marvelous this morning on some hot biscuits.
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3 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 4, 2009
These are so delicious and moist I followed the advise of some of the viewers by not cooking them too long (around 6-8 minutes or less). I also found that 400 was too high and was cooking the bottom before the center so I reduced to 350 and it was perfect. My dough was a little wet not like pie dough were it was firm but I was able to work with it (not forming perfect ball but close and the cookies still came out perfectly round).
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1 user found this review helpful

No Fail Pound Cake

Reviewed: Aug. 2, 2009
This is indeed a delicious CAKE but not what Southerns would call a Pound Cake. The only adjustment I made was add a touch bit more of lemon extract and then I followed it with a lemon glaze once the cake was cooled (2 TBSP of melted butter, about a cup and half of powdered sugar, dash of lemon extract, and 3 good squirts of concentrate lemon juice; mix and pour/drizzle over cooled cake).
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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 19, 2009
Ooey, gooey, chocolate goodness (of course with the help of a few more morsels)...Without refrigerating the dough my cookies still did not turn out flat, they were simply delicious.
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1 user found this review helpful

Southern Peach Cobbler

Reviewed: Apr. 27, 2009
Delicious nothing like a quick simple southern dessert. The reason I gave it four starts is because the recipe as it is is lacking a little something something as the other viewers mentioned. But next time I know it will be 5 stars as I add a little vanilla and cinnamon to the peaches.
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3 users found this review helpful

Crispy Orange Beef

Reviewed: Apr. 20, 2009
A great recipe I gave it four stars because without the orange sauce the beef was very bland since it was not marinated (like one would do when making orange chicken). Next time I will try to marinate and then dry it out to see if there is a difference.
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1 user found this review helpful
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Cinnamon Rolls III

Reviewed: Apr. 19, 2009
What could be better than soft, chewy, tasteful, cinnamon rolls made from scratch. I made these with my mixer as I don't own a bread machine and personally I couldn't taste the difference, my husband is in awe that they are better than the store bought and retail chains. I also used active rapid rising yeast, and I proofed twice (once when the dough was made and then a second time when I cut the log into the rolls)....Other than that followed the recipe to a "t". This is a must recipe to have in any box.
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5 users found this review helpful

Chocolate Chocolate Chip Cookies II

Reviewed: Mar. 14, 2009
Double Chocolaty Goodness, Just finished three batches and my husband said they were the best chocolate chip cookies ever. I used 1 cup of semi-sweet chocolate chip morsels and 2 cups of milk chocolate chip morsels...Thank you for satisfying our sweet tooth, can't wait for the kids to enjoy.
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1 user found this review helpful

Broccoli Beef I

Reviewed: Jan. 5, 2009
Delcious--- I substituted already prepared chopped garlic rather than fresh as I didn't want the aroma to permeate my skin prior to going to work. My husband said it was better than the Asian restaurants, no two flavors dominating the other just the perfect balance.
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2 users found this review helpful

Pecan Pie Bars I

Reviewed: Dec. 23, 2008
I just finished making these for Xmas about 2 hours ago; as Pecan Pie is my husband and Uncle's favorite. My husband said this is by far better than the pie itself. Like other reviewers I did 3/4 C of sugar and 3/4 C of brown sugar instead of the 1 1/2 C of sugar like a traditional pie would call for. I will most definitely keep this recipe going for many winter holidays to come.
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3 users found this review helpful

Angie's Perfect Dinner Rolls

Reviewed: Dec. 22, 2008
These are so delicious, soft, and buttery just the way dinner rolls should be. I will definitely make these again. As the other reviewers have mentioned you do need about a 1/2 cup to cup of extra flour.
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2 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Nov. 23, 2008
This was so delicious, moist and flavorful. Instead of slicing the bananas as others have mentioned I mashed about 4-5 bananas, and substituted walnuts (as I didn't have any on hand) for pecans...I brought this to a brunch and they were an instant hit. Also since there was an abundance as I doubled the recipe, I placed this in a bundt pan and sliced them once cooled to indivdiual servings.
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3 users found this review helpful
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Asian Orange Chicken

Reviewed: Nov. 23, 2008
Move over Chopsticks and Pei Wei there's a new dish in town... We had a party last night and I decided to make this with a side of Asian salad. I must say that this was by far better than any restaurant orange chicken. I added actually 1 1/2 cups of orange juice to the awaiting sauce (using 1/4 from the orange which we took the zest of) and allowed that to reduce nicely before marinating. After using half a portion of the sauce to marinate the chicken, when it was time to cook the chicken and make the orange glaze, I added two pinches of orange zest and a pinch more of red pepper flakes for that extra heat...And yes before adding the cornstarch dissolve in a few tablespoons of water first or else it will leave clumps. Everyone ravved about this and we had to print out the recipe to others. This is one recipe we will be keeping for many years to come. Thanks!
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Sweet Potato Pie from EAGLE BRAND®

Reviewed: Nov. 12, 2008
This is always a hit at our house during the winter holidays. Instead of using orange juice however I add a dash of orange extract. Makes a great deep dish pie.
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6 users found this review helpful

My Country Style Steak

Reviewed: Nov. 8, 2008
Yummy! What I did to make my cubed steak more tender was after it browned I placed them in a foil lined baking sheet (making a tent) in a 250 degree oven for 35 minutes. After making the gravy as noted I placed the steaks back in the gravy pan and served....
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3 users found this review helpful

Linguine with White Clam Sauce II

Reviewed: Nov. 8, 2008
My husband and I eat this all the time, the only thing I do differently is in a saucepan I melt half a stick of butter and place the garlic on that cooking on low. And due to this variation I cut back on the olive oil just using a drizzle. Perfect everytime---
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20 users found this review helpful

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