FrankiAndPaul Recipe Reviews (Pg. 1) - Allrecipes.com (10696994)

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Bar-B-Que Sauce

Reviewed: Jan. 12, 2010
This is a great recipe for bar-be-que sauce. It taste like the sauce at one of the popular Texas bar-be-que joints we frequent-only without the hydrogenated oils. I quadrupled the batch since it was for a 6 lb. brisket. I carmelized half of a large onion before I started (because we like onion) and added the rest of the ingredients to the pot, leaving the little bit of olive oil in the pot that was left over from the onion. I substituted 2 cloves minced garlic for the garlic powder. I also used organic catsup instead of the stuff that comes from the neighborhood grocery store. The organic kind is made from cane sugar instead of high fructose corn syrup, which taste WAY better. I think our catsup made a real difference. If you have access to it, try it! We used mostly organic ingredients, too, which have a better flavor than conventional foods-well to us anyway. I also added 1 1/2 tablespoons of Jack Daniels when it was finished cooking. I may use onion powder the next time so that it will keep in the referigerator longer. Thanks!
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7 users found this review helpful

Pecan Pralines

Reviewed: Dec. 20, 2009
As written, this recipe is a 1 or a 2, not because of taste, but because of presentation. If made as directed, they will crumble to bits. I am from New Orleans, where the pecan praline originated, and we NEVER put our pralines on wax paper. The heat from the hot liquid will melt the wax right onto the surface, making them impossible to remove, without breaking into bits and pieces. In New Orleans we use one of 2 surfaces-either a marble slab (done by most of the shops in the French Quarter that do demonstrations) or parchment paper. I also added a teaspoon of vanilla because we love vanilla. I only cooked them over the stove for 1-2 minutes. One to 2 minutes will yield light creamy tan pralines. Cooking them 5 or minutes will turn the sugar mixture a dark brown, which is still good to taste, just not that visually appealing. Also, these will come out waif thin, which is how they serve them in New Orleans, rather than as a big puffed cookie type. For thicker cookie like ones, just use less liquid. With modifications I think this recipe is a 5. It is the way I have seen them made since I was a little girl.
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48 users found this review helpful

Aunt Marice's Cajun Creoled Okra

Reviewed: Oct. 28, 2009
I forgot to add 3 cloves minced garlic to the list. Adds to the flavor
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3 users found this review helpful

Creole Okra

Reviewed: Oct. 15, 2009
This is a good creoled okra recipe. I was born and raised in Louisiana and this is almost how we would make it. I make mine in a slow cooker to make it even easier- just chop and heat. (Short on time.) I add basil, thyme, and Tony Chachere's Cajun Seasoning (instead of salt and pepper-it gives it more of a kick.) I just add to taste. My great aunt used to make this a lot and she used a cast iron skillett. If you have one do use it. It adds to the flavor, plus it adds iron to the diet. I use one when I'm not in a hurry and it is well worth the effort. Plus the cast iron burns off the slimeness of the okra. My aunt never once had slimey okra!
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4 users found this review helpful

Louisiana Crawfish Etouffee

Reviewed: Oct. 6, 2009
I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite!
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26 users found this review helpful

Pumpkin Bars III

Reviewed: Nov. 7, 2008
We call this Pumpkin Bread and make it for breakfast. Pumpkin is loaded with Beta Caratene which converts to Vitamin A. So, it is great for the eyes. The kids love it. I altered the recipe to make it healthier-low cholesterol & low fat. I use 8 egg whites since I am allergic to egg yolks. I substitute apple sauce for the oil, use wheat flour instead of white flour, and use honey instead of white sugar. I add 1 teaspoon nutmeg, 1/4 teaspoon ginger, & 1/4 teaspoon cloves. After it is in the pan I sprinkle generously with pumpkin pie spice on the top. I leave off the cream cheese icing because it is sweet enough without it. This makes a great fall breakfast dish.
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7 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Oct. 19, 2008
This recipe was ok, but I did not think it deserved the rave reviews that I read about it. Hungry Jack pakcakes out of a box are lighter, fluffier, and tastier. I will probably make these again because they are healthy and good for you, but they have that "health food" taste that left out taste buds lingering for something better. I like healthy food that taste good, too. This was not it.
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4 users found this review helpful

Banana Nut Bread II

Reviewed: Feb. 24, 2008
This recipe is good, but not pop my eyes out, blow steam out of my ears GREAT! I followed the directions exactly, except for substituting applesauce for margerine/butter and we used pecans instead of walnuts. Applesauce was in the same measurement as the margerine, except it is more heart healthy and makes for a moist recipe. We used pecans instead of walnuts because pecans are one of the top 20 antioxidant foods. The bread was moist and chewey, it looked good, but it just didn't have that fruity, earthy, banana type taste my mother & grandmother's had. I could taste the bananas, but they weren't strong enough and left me longing for that taste. But it was plenty moist and chewwy so we compromised on a 3 rating. I may make this again, only until I find a better recipe. Maybe it needed more banana and some vanilla. Just not up to my expectations.
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2 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Feb. 17, 2008
I've found my perfect brownie recipe! I brought these to a pot luck at our church and boy did they ever go!!!! They were the fastest and hottest dessert going. I like my brownies chewy on the inside so I baked them only 29 minutes and they came out perfect. I also added an extra cup of chocolate chips, because, well, how can you go wrong with chocolate chips!?! ;-) This may be a tradition at our monthly prayer meetings everyone liked them so much and they were pleasure to bake.
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3 users found this review helpful

Whole Wheat Honey Bread

Reviewed: Feb. 17, 2008
This bread was so delicious and tasty! It makes me want to make it all the time and forget about about those store bought items. It is so healthy, too! It was one of the only recipes that we could find that called for all whole wheat flour instead of half white and half wheat flour. I made one heart healthy substitution of applesauce for the shortening. Who wants to throw shortening in something so healthy? Yuck! Applesauce works the same way and makes the bread more moist. Just use the same measurements. Cheers to breadmakers who do all that hard work of kneeding for you these days and make delicious bread. All I had to do was throw the ingredients in- and voila! I will be making this bread again and again.
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17 users found this review helpful

Easy Cajun Jambalaya

Reviewed: Feb. 10, 2008
First, I am from South Louisiana, about 10 minutes from the coast, and I DO know good Cajun food. This caught my eye because there was no tomatoes in it. I combined this with Bubba's Jambalaya from this sight. First I used cast iron skillets to cook the meat, which will give it a blackened look and taste to it. I cooked maple pepper bacon, (6 strips) crumpled it up, drained the grease. Then I cooked a link of sliced hot sausage in the same pot. I cubed a turkey ham (boneless) because it looked like the rice would be a lot and we have meat lovers around here. I followed the recipe except for adding 1 tsp. cayenne, 1 tsp paprika, and ommitted the salt and pepper and used Tony Cachere's Creole Seasoning (a staple in South Louisiana) If you can't get Tony's, Slap Ya Mama is a great second . I probably used a good 2 tablespoons of Tony's shaking it in the pot before the rice was to cook. I also used brown rice because that is healthier.
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16 users found this review helpful

Butternut Squash Soup

Reviewed: Feb. 3, 2008
This recipe was delicious!!! I used half the cream cheese like other readers suggested. I think the amount the recipe calls for would have been too much. I slow roasted the squash in the oven after brushing it with olive oil. It smelled yummy! Nuking it in the microwave would have been faster, but the microwave is known to zap some of the vitamins and minerals out of food, so I opted for the longer process. I added ~ 1 1/2 tablespoons of minced garlic, 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, and 1/4 teaspoon of nutmeg to give it more flavor. It came out a little too thick for what I'd call soup, so I thinned it with lowfat milk. It was just the bomb! My picky family asked for seconds!
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2 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Jan. 30, 2008
This recipe is AWESOME! I'm not a big pork chop eater, but we have started eating them a little more often due to this recipe. My oven is broken (only heats to 350F and up, not down) so I skipped the oven warming and cooked the chops in a skillet on the stove. I made the sauce in a separate pot and voila! We eliminated dirtying one of the dishes the recipe calls for. It tastes just as good, too, without as much of the hassle. Simple works for me! I trippled the sauce. Everyone loves the sauce and the apples.
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3 users found this review helpful

Penne with Pink Vodka Sauce

Reviewed: Jan. 29, 2008
This recipe was ok but not DIVINE. I'm from New Orleans and used to more flavor in my food, yet I can eat a baked potatoe and be satisfied. This recipe was just not the rave that reviewers gave it. I read the reviews and thought the sauce would be too much, so I doubled the penne pasta. Still it is a LOT! What does someone want with 2-28 oz cans of tomatoes unless they are feeding a small army anyway! The first thing I tasted was the aluminum from the canned tomatoes! Who wants to taste aluminum. I am used to eating fresh fruits and vegetables and could avoid canned goods for the rest of my life. The second dissapointment was that you couldn't even taste the vodka, which was quite expensive. I realize the alcohol burns off, but the vodka was overpowered by the canned tomatoes and the cream. Third, I must say that I was not hip on "pink" sauce. Food is not supposed to be PINK! But the vodka attracted me to this recipe. I realize the pink comes from combining the cream and tomatoes, but still looking at pink food was not to my palate. The only reason I gave this 3 stars is because my better half wanted to give it 5 and I wanted to give it 2 so we combined. It was not worthy of a 4 star review.
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5 users found this review helpful

Brandied Orange and Cranberry Sauce

Reviewed: Oct. 31, 2007
We found this recipe one Thanksgiving while looking for home made cranberry recipes. THIS recipe is the reason I joined allrecipes.com!!! All I can say is that I don't think I can ever go back to the canned stuff again. My husband either! I made it for him last year and he went back for seconds after years of the canned stuff. The orange zest is a bit much. We use only a tablespoon or two at most. We cut the orange juice in half as well so that the taste is not to tangy and the cranberry taste can come through.
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5 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Oct. 31, 2007
This is a 6 star recipe and it just doesn't get any better. My better half, who is picky, told me, "This is the best salad I have ever eaten!" The ultimate compliment....I followed the recipe exactly, too....I served this for a gathering of 12 on a warm day and it received rave reviews from some seasoned women who have spent quite a bit of time in the kitchen and know good food when they taste it. This doesn't last long around our house. The down side to this salad is that the lettuce leaves will wilt quickly and not last to the next day. The upside, everybody cleans it out fast for you and you do need a rather large bowl to serve it in because people will come back for seconds.
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4 users found this review helpful

Gourmet Chicken Salad

Reviewed: Oct. 31, 2007
Great!! Good blend of creamy and tangy. I followed this recipe exactly and it was a crowd pleaser. It took me forever to make, though because I am a petite person and I cut the grapes in quarters to fit my mouth. That is no small time consumer. My better half is over 6 feet so he didn't notice. Haha! Other than the time it took to prepare, I would say this has no down side to it. I think I added a little extra celery as celery is one of only two foods that contain more calories to digest than it has in it, so you will lose weight eating it. (Grapefruit being the other one, was not added.) I also did not use cans of chicken but baked chicken breasts in oven bags for tenderness and cut them up afterwards since I have a lot of allergies. This was a crowd pleaser all the way around and was eaten quickly!
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4 users found this review helpful

Simple White Cake

Reviewed: Oct. 31, 2007
To me readers either like this cake or they wish to keep searching for something better. Put me in the latter category. On the positive side, it was easy to make, and tasted good. I will make it again UNTIL I find my something better, but know I am searching. Why? It was a bit dry and crumbly as some of the readers stated. If you were to compare it to a wedding cake, which I have eaten many of, working in the wedding industry, it did not have nearly the water inside it that I expected, nor did it stay together the manner in which a cake should stay together when cutting it with a fork. It did taste good, though, and was a pleaser, just that I know there are many others that could please better out there. I'm still searching for that something better.
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3 users found this review helpful

Fluffy Boiled Icing

Reviewed: Oct. 31, 2007
This is a definite keeper. I printed the recipe out with photos and everything to remember. This recipe goes so well with those July the 4 cakes with the strawberries and blueberries, and everything inbetween! We had so much fun making this. Be careful to estimate the correct time the mixture has been in saucepan. We threw the first batch out and it was rock hard!! The corn syrup will solidify. The second batch was much better. This whips up so well on almost anything and is easy to spread.
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6 users found this review helpful

Mom's Ginger Snaps

Reviewed: Oct. 31, 2007
This was my first attempt at baking a ginger snap. We tend to go for moist and chewy cookies around here like chocolate chip cookies, but one of the boys loves them, so I thought I better attempt them. The 4 rating comes from the boys, adult boys. I did not double the spices and they were still pretty snappy and great. Sprinkled sugar on the top *and* on the bottom as a way to keep then snappy. Next time will double the spices like the suggestions.
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3 users found this review helpful

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