FARMMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1044789)

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Panzanella Salad

Reviewed: Jun. 7, 2011
I used half a loaf of Artisan bread cut in fairly large cubes, cooking until toasted took a little longer but they stayed crunchy when mixed with the dressing. I used black instead of green olives and a small jar of marinated artichoke hearts and since garden tomatoes are not ripe sundried tomatoes. As for the fat content folks it is olive oil so good for you get over the numbers and remember what you are eating.
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0 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Apr. 27, 2011
This pie is really sweet, other than that it is perfect. I will reduce the sugar to 1 cup next time or increase the rhubarb.
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2 users found this review helpful

Lemon Coconut Squares

Reviewed: Nov. 29, 2010
perfect blend of lemon and coconut, use unsweetened flaked coconut not the sweetened shredded kind.
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2 users found this review helpful

Savory Zucchini Muffins

Reviewed: Oct. 11, 2010
Can't stop eating these. I was pressed for time so didn't saute the garlic and onions, reduced the onion to 1/4 cup finely chopped and mixed in with the zucchini, also mixed the parmesan cheese in the batter.
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7 users found this review helpful

Aunt Jo's Pumpkin Cake

Reviewed: Oct. 3, 2010
my local grocery store still doesn't have canned pumpkin I substituted sweet potatoes and used 1 1/2 cups sugar. wonderful flavor can't wait to try it using pumpkin.
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0 users found this review helpful

Florida Strawberry Muffins

Reviewed: Feb. 1, 2009
Very good as written, even better if you add about 1/4 cup chocolate chips with the chopped strawberries. Use 1/4 cup batter per muffin makes 12 muffins.
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22 users found this review helpful

Italian Wedding Cookies III

Reviewed: Dec. 10, 2008
Yummy, these are really good cookies. Recipe made about 45 cookies and I cooked them for 20 minutes, I didn't have any trouble with them falling apart. Definitely a once and awhile treat since they are really high in fat and calories.
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0 users found this review helpful

Oatmeal Blueberry Muffins

Reviewed: Mar. 7, 2008
This recipe works really well for a super low fat treat. I used unsweetened applesauce instead of oil and old fashioned oats instead of quick, increased the sugar to 1/2 cup and used frozen blueberries, and 1 tsp cinnamon. You won't get a light muffin making these changes, more chewy but if you are trying to cut fat and increase fiber it works really well.
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Great Pumpkin Dessert

Reviewed: Nov. 2, 2007
If you like pumpkin pie you need to try this recipe, I used a spice cake mix, 1 tsp cinnamon,1/2 tsp ginger, and 1/4 tsp ground cloves instead of the pumpkin pie spice. A hint for no more "dry cake mix spots" Melt your butter in a measuring cup in the microwave, then use a teaspoon to drizzle the melted butter covering the dry cake mix as much as possible, this will eliminate dry areas. I agree after cooling over night in the refrigerator the flavor is much better. I'll make this recipe again.
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1 user found this review helpful

Artichoke Chicken

Reviewed: Oct. 8, 2007
After so many reviews do you need another "this is a great recipe". Flavorful, easy will definitely make this again next time I'll try sour cream instead of the mayonnaise and maybe a few chopped black olives.
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0 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jul. 16, 2007
This recipe worked great the way it is, I think I will try mixing the shredded pork with salsa for pork tacos/burritos. Stays moist and tender great for hot summer meal when you don't want to use the oven.
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EAGLE BRAND® Peanut Butter Fudge

Reviewed: Dec. 14, 2006
This is a great recipe, fast and fool proof. I used chunky peanut butter instead of adding the chopped peanuts, and used a 12 oz package of white chocolate chips, smooth creamy with lots of peanut flavor easy enough to make several batches for gift giving they'll think you worked a lot harder than you did.
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18 users found this review helpful

Fish Chowder

Reviewed: Oct. 21, 2006
Wow this recipe is excellent. I used more celery, three stalks, and 1 chopped onion, and thawed bay scallops. The scallops were perfect. After adding the evaporated milk I put it back on the stove long enough to heat to serving temperature. Served with green salad and toasted garlic bread wonderful. The recipe says 8 servings but this as a main course it fed 6 adults.
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3 users found this review helpful

Chili Rellenos Casserole

Reviewed: Sep. 25, 2006
I used the 9x13 pan but doubled the amount of evaporated milk(10 ounces) and flour(4 tbs) 8 ounces of shredded sharp cheddar cheese seemed like plenty of cheese. I liked the thin layer of mostly chilies and cheese. The addition of salsa instead of tomato sauce made it to hot for youngsters but great for adults who like spicy food.This is a great side dish with barbecued chicken.
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1 user found this review helpful

Greek Penne and Chicken

Reviewed: Jun. 21, 2006
This is really good. I followed the suggestions and added 1 can of chopped tomatoes instead of a fresh one, about 1/4 cup of whipping cream omitted the onion (personal preference) and used 1 4oz pkg of Tomato Basil Feta cheese. This makes a lot and was way more than 4 servings but the left overs will be enjoyed. A caution, unless you have a very deep skillet adding the penne to the sauce may be tricky next time I'll mix the sauce and the penne in the serving bowl. My husband thought it was to lemony but I thought it was just right.
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2 users found this review helpful

Mushroom Pie

Reviewed: Apr. 11, 2006
My family enjoyed this very much. I did use diced ham instead of bacon, and chopped fresh spinach leaves.I will try it again with asparagus and different kinds of cheese. Don't count on feeding many hungry people, it was enough for three but wouldn't have fed four.
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2 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Apr. 3, 2006
Thank you for this recipe. The suggestions to flatten the chicken in a Ziploc bag worked well. Only two of the six chicken breasts had ham, things disappear in my refrigerator, they were excellant. I used dried tomato, Sonoma brand with olive oil and garlic, about a TBS per breast spread on a slice of Havarti cheese for the ham free ones. Either way they were a huge success. I did use string to tie them together which worked well but my family complained that it was hard to remove the string...
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2 users found this review helpful

Aztec Casserole

Reviewed: Dec. 2, 2005
This recipe has good flavor but the texture was boring. I will try it again maybe with crushed tortilla chips in place of the corn tortillas to give it some crunch. Also two cans of enchilada sauce would be way to much. I fried the chicken breast in butter in a nonstick skillet seasoned with salt, pepper, garlic powder, and chili powder.
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1 user found this review helpful

Beef Wellingtons

Reviewed: Aug. 31, 2005
This recipe gets three stars because I didn't follow the direction so I'll take part of the blame. Because of the previous review (thank you very much) I didn't use expensive tenderloin instead I use high quality sirloin. 2 1/2 cups of cream????I reduced that to 2/3 cup and still had a lot left over. Dividing the pastry in 3 8x8 inch squares made it really easy to tear and when you add the liquid and the hot meat that is what happened. The juice in the bottom of the pan resulted in a soggy bottom crust that wasn't very appealing. At 30 minutes the pastry was pale at 40 minutes the pastry was nice and brown but the meat was over cooked. The flavor was alright but I wish I'd broiled the steak and used that pastry to make dessert. I probably will not make this again and I'm really glad I didn't buy tenderloin.
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5 users found this review helpful

Arti-Cheesy Chicken

Reviewed: Jul. 15, 2005
I usually don't care for "white" sauce but this is a really tasty change of pace. I used left over bacon and had raw chicken, so I cooked the chicken (breast tenders) in 2 tbs of olive oil, added the mushrooms when the chicken was done and a minced clove of garlic. An earlier review suggested mushroom garlic soup so that is what I used. 1 pint of cream I changed to, 1 cup of heavy cream and 1 cup of milk, added one small zucchini that was sliced in 1 inch pieces, the olives, and 1 can of quartered unmarinated artichoke hearts drained and let this mixture simmer for about 15 minutes just to reduce the sauce. Then added 2 tbs of feta cheese and 2 tbs of parmesan cheese. I thought the full amount of feta with the bacon would make the dish to salty and more can be added at the table if someone wants more cheese, we didn't add any additional. Mixed the sauce with 16 oz penne pasta (cooked and drained). It does make a lot so unless you have an extra large skillet a deeper pan maybe needed.
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1 user found this review helpful

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