Fervent Frugal Foodie Recipe Reviews (Pg. 1) - Allrecipes.com (10305491)

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Peach Cobbler V

Reviewed: May 9, 2008
So easy. So simple. So good. I did as others suggested and added a wee bit more flour. I also added 1 cup off additional fruit (frozen blackberries) with an extra TB of sugar. Because we like spices I added 1/2 tsp cinnamon, 1/8 tsp mace (or use 1/4 tsp nutmeg), 1/4 tsp allspice, 1/4 tsp cloves, and 1/4 tsp cardamom (we love cardamom here). It was SO yummy. My husband loved the peach and blackberry combo with the spices (it was lightly spicy - complimented rather than overwhelmed). Awesome served with some vanilla ice cream too! (inexpensive to make and can go as simple as recipe suggests or add spices or an additional cup of frozen berry to fancy it up- versatile!)
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3 users found this review helpful

Antipasto Pasta Salad

Reviewed: Mar. 8, 2008
This is awesome!! Been making it for a couple years now. Husband gets very excited when he knows I am making this. I make it for summer get togthers or weekend suppers where I don't want to cook. We'll just eat it for 2 or 3 days in a row. Some crusty bread and a green salad or raw veggies and good to go!
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Beef Enchiladas II

Reviewed: Oct. 7, 2007
Great base recipe! I add about 1 TB of taco seasoning to the mix. Plain chili powder and salt taste ok too. I also add a wee bit of garlic (we like garlic!). We use a large can of green enchilada sauce (preference). Using pepper jack or monterey jack cheese along with the cheddar kicks up the flavor, but tastes good with just cheddar. My husband never liked enchiladas before this recipe. He is not a big fan of corn tortillas made all soggy by sauce, plus he dislikes red enchilada sauce. This recipe is so quick and easy and I have even put it into a glass 9x11 pan and microwaved it and it was just as good (quicker too). Chop some green onions and add to the top when it's done baking. Looks nice and adds a little something to flavor.
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4 users found this review helpful

Fluffy Biscuits

Reviewed: Oct. 4, 2007
Outstanding recipe! The first recipe I have used and gotten consistent results. They are fluffy, slightly crisp on the outside, wonderful plain jane biscuit flavor. The egg was a surprising ingredient but it really lends to this a moistness and flavor and fluffs it up a bit. This biscuit works great with dinners sides, biscuits and gravy and even stands up to strawberry shortcake desserts! (split biscuit, place strawberry mix on bottom biscuit, place top of biscuit on top and bury it all in whipped cream- mmm!) Thanks for this awesome recipe, submitter!
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Cathy's Banana Bread

Reviewed: Oct. 4, 2007
We tried to make this bread as is by only adding 1/2 cup very finely chopped pecans and used 1/2 whole pastry flour and 1/2 unbleached white flour, without sacrificing texture or moistness. Was extremely moist and had more banana flavor than I thought it would have. It was consumed in almost an hour upon removing it from the oven by my whole crew. We baked this in a bundt pan at 350 for about 40 minutes. Ovens vary, so use temps suggested as a guide. Superb recipe!
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My Best Clam Chowder

Reviewed: Oct. 4, 2007
I'd really give it a 4 1/2. This is really a very tasty chowder! My husband and I loved this recipe! Made it as is but added a handful of dried parsley for color, skipped the carrots & red wine vinegar (didn't have either) and 2 cooked and chopped slices of turkey bacon. It's simple and so are the flavors, in a good way though! It would be a 5 but it wasn't quite clam-y enough to suit our taste. It has a very mild clam flavor. If you like a stronger clam flavor to come through I would suggest using double the amount of clams and do not be afraid to use the liquid from 6 cans of clams - this makes a very thick chowder. We will absolutely be making it again! Outstanding recipe, Sharon. Thanks!
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Whole Wheat Beer Bread

Reviewed: Sep. 11, 2007
5 stars all the way. It's easy, it's tasty, it's versatile and it's wheat! We usually use Pyramid Apricot Ale. It gives this bread a delightfully fruity flavor. Even my kids love this bread. I have also used Pumkpkin Spice Ale (available in Fall and a different brand than Pyramid) with good flavor results. We usually use some sort of ale but in a pinch have used beer. Using beer results in a very strong beer flavor- if that is what you are going for- use your favorite beer! We prefer the Ales, they seem to not only impart the beer-y flavor but notes of whatever Ale you picked up. I have also used ALL whole wheat before, although more dense just as tasty! We also like to pour a couple tablespoons melted butter down the top before baking. mmm!
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12 users found this review helpful

Chocolate Sheet Cake II

Reviewed: Jul. 18, 2007
This was pretty good. A little too sweet for us though. If I made it again and I probably will- I'd decrease the sugar a bit.
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Cheesy Vegetable Chowder

Reviewed: Jul. 18, 2007
We did not like this. I don't like to waste food but we all ditifully at a bowl, as it was dinner but tossed the rest. I bought Velveeta which we never eat, just for this recipe. To be fair- It could be that we just may not like processed cheese though (other than the occasional Kraft slice we don't eat it). It was very sweet for some reason. If I made this a next time, I would use shredded cheddar insead of the processed cheese it calls for.
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Easy Banana Bread

Reviewed: Jul. 18, 2007
Really great banana bread! I don't add any spices or extras, I love the pure banana taste in a banana bread. It's a very dense, sticky...almost dessert-like and wonderful bread. I haven't had a need to make another recipe! What's really great is it's a 2 loaf recipe! Mmm!
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1 user found this review helpful

Chocolate Velvet Ice Cream

Reviewed: Jun. 29, 2007
DEEElicious! I often will use straight evap milk-altho cream yields a creamier result and always sub in egg beaters for the yolks (I have little kids). I dump all ingredients into my blender (so I don't have to use a hand mixer, it incorporates the cocoa better and turns the chocolate to tasty tidbits)--give it a mightly whirl and pour into my ice cream machine for divine results!YUM! Thanks for an awesome recipe! Don't be afraid to jack up the cocoa amount if you are a chocoholic. =0)
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17 users found this review helpful

Refried Beans Without the Refry

Reviewed: Jun. 29, 2007
I use a variation of this recipe, but had to comment! This is a GREAT way to make refried beans minus the fat and and minus all that hard work! Black beans work good here too, even a mixture of the 2. I dump off the excess liquid and only need to add a very small amount back in, if at all. I use a stick blender right in the crock and much more cumin. A dash of taco seasoning seems to round out the flavors a bit. EXCELLENT- healthy, versatile and easy recipe!
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2 users found this review helpful

German Lentil Soup

Reviewed: Jun. 29, 2007
REALLY good soup. A little off the beaten lentil path with some of the flavors, but even my kids ate this. Great flavor and easy to make. I left out the ham, simply because we rarely eat pork and didn't have any. I did use a very small amount of bacon instead (2 strips worth). Other than that, I stayed true to the recipe! WILL definitely make this again. Served along side the Homesteader Cornbread recipe on this site with a green salad and it was a grrreat meal!
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1 user found this review helpful

Bean Soup With Kale

Reviewed: Jun. 29, 2007
Pretty good! I used my slow cooker for this. I cooked up 1 pound of dry beans, instead of canned. Then proceeded with recipe. I used dried parsley, omitted tomatoes and did not use italian seasoning (I forgot-woops!). I set it to low and let it cook all day. Pretty good even without the italian herbs. Healthy too!
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1 user found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 29, 2007
This is a really good cookie. Would have given it 5 stars, but did need to increase the flour to 1 3/4 cup and baking soda to 1 teaspoon. If you use margarine or salted butter, DEcrease the salt to 1/4 tsp or just omit altogether. Salt that is suggested in cookie recipes are generally listed for bakers who use UNsalted butter. This made 36 good sized cookies. I chilled the dough for around 30 minutes, due to reading o thers having spreading problems. I made them a tad larger than a 'normal' sized cookie. I did an experiment and baked these (with above changes) at 350 for 12 minutes, they spread too much, became too brown around the edges and were only chewy in the dead center. Next batch I baked at 350 for 10 minutes, then 11, and finally to 12...because anything under 12 the center was still quite doughy but at 12 they spread quite a bit and were more thin and crispy than soft or chewy. At 325, 12 minutes cookies were too raw and any longer and the center would get overbaked. I then set the oven up to 335, yes 335, and baked for 12 minutes. PERFECTO. Results were: the cookie was softer, only very edges were crisp, center was soft and still slightly puffy. My suggestions would be to add about 1/2 cup more flour, and the full tsp of baking soda (you can not taste it and it does not produce a cake like cookie by any means), if you're kitchen is warm- chill the dough for 30 minutes to an hour and bake for the 12 minutes at 335. This is my new oatmeal cookie. Thanks Dr Amy!!
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1410 users found this review helpful

Homesteader Cornbread

Reviewed: Jun. 11, 2007
Absolutely delicious! If you want a more savory (less sweet), fluffy, crumbly cornbread- then this is NOT the recipe you are looking for! If you want a sweet, very moist and dense cornbread--almost like a corn cake that can completely stand alone, not just as a side--then this is it. YUMMY! Great with butter after baked or without. For once a recipe me entire family gobbles up. And I have picky eaters! This is the ONLY recipe I use and have made it many, many times. I have successfully used powdered milk and water in place of liquid milk and it tasted no different. We also use fresh ground cornmeal from a local mill- it really makes this recipe even that more delish!
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2 users found this review helpful

Truly Key Lime Pie Ice Cream

Reviewed: May 31, 2007
Crazy good. Insanely good. Tastes even better than Key Lime Pie! I did add extra graham crackers and I threw everything but the crackers into the blender for easier mixing. It made it super smooth and satiny. If I could give this more stars- I would! My husband (who is not easily excited) LOVED this! So did my kids and I. =0)
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5 users found this review helpful

Terry's Texas Pinto Beans

Reviewed: May 31, 2007
Pretty good! I didn't have any green salsa, so I made do with a small can of green chili's. I also used dried onion in place of fresh. These were great! If you cook them down and mash them, they also make excellent refried type beans. We made these for navajo taco filling. Mmm!
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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 19, 2007
These are outrageous! While not exactly 'budget' friendly, it is such a great recipe to play with! I didn't add any baking powder as others had suggested. As it can leave an off taste in foods at times. I did not have vanilla pudding but I did have fudge pudding mixes. So I used those. AND I did not want these 'almost chocolate tasting cookies', so I added 2/3 cup cocoa powder and to offset it sucking up some of the moisture I added 2 TB oil also. It was very chocolatey. As we are choc-aholics here next time I'll increase to a full cup of cocoa and 3 TB oil (you might be able to leave out the oil but I didn't risk it). I divided the dough into thirds and grabbed ALL my extra baking chips (I had peanut butter, semi-sweets and even butterscotch chips and created different types of cookies. They are soft, just right sweet and decadent. Next time I have plain vanilla pudding mix, I'll try it that way too! EXCELLENT recipe. Did not taste ANYthing 'off' about these cookies! Try them as is or choco-them up!
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Chili Seasoning Mix II

Reviewed: Mar. 28, 2007
Better than a store bought chili mix! I did leave out the flour, but left all other ingredients as is and doubled it! Instead of flour as a thickener, I like to use refried beans. Better for you and no one can tell!
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