FrancesC Recipe Reviews (Pg. 1) - Allrecipes.com (10724089)

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FrancesC

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Boiled Water

Reviewed: Mar. 20, 2013
Excellent. Five stars! One of my chefs in culinary school taught us how to make this, but I'd misplaced the recipe. It'd be great to have the scaling feature so you can make this for large crowds.
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4 users found this review helpful

Buttercup Squash Bread

Reviewed: Nov. 17, 2010
I really enjoyed this bread, and I'd like to experiment with it a little more. I used kabocha squash. The predominant flavors are caraway and the molasses sweetness; I'd like to try using fennel seeds instead, and maybe adding some golden raisins. Gorgeous sunny color. I let the dough rise, punched it down, shaped it, and put it in a greased loaf pan. I refrigerated it overnight loosely covered with greased plastic wrap, and pulled it out the next morning. I let it come up to room temp and then baked it as directed.
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9 users found this review helpful
Photo by FrancesC

Pumpkin Bavarian Cream Tart

Reviewed: Nov. 9, 2010
Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the last of my brandy—about 1 Tbsp. I also beat the egg yolks and sugar with my Kitchenaid, rather than on the stove, and then mixed in the pumpkin mixture before transferring it to a pan. This would be a great recipe if you're asked to bring a dessert for Thanksgiving; it might be hard to make if you're the one hosting the meal, since it has to chill in the fridge, and refrigerator space is usually at a premium. I can't wait to try this pumpkin filling in something else, say, a pumpkin layer cake with a cranberry glaze!
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41 users found this review helpful

Cotechino con Lenticchie

Reviewed: Apr. 28, 2010
We loved this. I made it on New Year’s Day; I didn’t plan ahead so couldn’t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Tyrolean influence) flavored with nutmeg. Oh, and I used half water, half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic, red pepper flakes, anchovy paste, a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money.
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12 users found this review helpful
Photo by FrancesC

Tastira (Tunisian Fried Peppers and Eggs)

Reviewed: Nov. 10, 2009
I really enjoyed this—it was a quick, easy dinner. I used a combination of peppers I got from the farmers’ market; next time I’ll pick a few spicier varieties. Five stars for the fact that it’s an interesting flavor combination I never would’ve thought of, it’s easy, and the leftover peppers made a great sandwich spread!
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11 users found this review helpful
Photo by FrancesC

Nutmeg Cake

Reviewed: Sep. 18, 2009
I'm just reviewing the cake, not the icing...and the cake is wonderful. It's tender and delicate, with a lovely nutmeg flavor. Because the cake itself is quite sweet, I think a cream cheese icing would work really well with this recipe, too. I made a maple-brown sugar buttercream because I wanted something that tasted like fall (if you know what I mean). I baked cupcakes instead of a layer cake; it made 15 regular-sized cupcakes. I baked them for 20 minutes (I had two pans of cupcakes; the first pan was done in 20 min. and the other pan took another minute and a half.) I would definitely make these again.
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18 users found this review helpful
Photo by FrancesC

Authentic Bangladeshi Beef Curry

Reviewed: Sep. 2, 2009
This was terrific. I used about half a jalapeño instead of the Thai chiles; the dish has a really nice mix of warm heat from the cayenne, and a more biting heat from the fresh chile. I omitted the garlic powder and added a few good healthy pinches of salt at the end of the cooking time. Oh, and I only used two tablespoons of oil to caramelize the onions—I used half mustard oil and half canola. We had this with basmati rice and garnished it with chopped cilantro. Next time, I'd also serve it with some sort of cooling raita.
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14 users found this review helpful
Photo by FrancesC

Cherry Pie III

Reviewed: Aug. 19, 2009
This was terrific. Following other reviewers' recommendations, I doubled the amount of cherries called for in the recipe for a total of four cups. I kept the amounts of sugar, cornstarch, butter, and almond extract the same, though, and for my tastes, the filling still might've still been a little too sweet—next time I'll only use 1 cup of sugar. I also added one cup of ground toasted almonds to the flour and salt when I made the crust. I garnished the pie with toasted sliced almonds and powdered sugar.
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6 users found this review helpful
Photo by FrancesC

Serbian Cevapcici

Reviewed: Jun. 9, 2009
These were really good, despite my manhandling. I had all of the spices in the bowl, and added the meats (1# beef, 1# lamb, ½# pork) and mixed them. I was just about to shape them when I realized I'd forgotten the egg white. I added the egg white, mixing the meat again, getting ready to shape again—and then realized I forgot the garlic! Horrors! So, of course I added the garlic, and mixed it into the overworked meat mixture. Needless to say, the sausages were a little tough—but great flavor. Served with Peppy's Pita Bread, Magpie's Cucumber Sauce, sliced tomatoes, lettuce, and onion.
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Peppy's Pita Bread

Reviewed: Jun. 9, 2009
I used two cups bread flour and one cup whole wheat pastry flour. I mixed the dough (everything but the oil) in my Kitchenaid until a good strong dough had formed (about 12 mins on speed 2), then added olive oil and mixed another 3 mins or so. Let it rise in an oiled bowl at room temp, punched it down, and then covered & refrigerated the dough for several hours because I wasn't ready to bake it yet. I let it come up to room temp, divided the dough into 8 pieces and shaped them into balls (I didn't use the rope technique) and let the dough balls rest, covered, for about ten minutes to let the dough relax before rolling it out. I rolled out the pita rounds, let the dough rise again, and then flattened with my hands again before they went in the oven. Good—although I may cut back on the salt slightly next time.
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4 users found this review helpful

Minnesota Broccoli Salad

Reviewed: Jun. 9, 2009
So good. We used more broccoli—about a pound and a half—and kept the rest of the ingredients the same.
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4 users found this review helpful
Photo by FrancesC

Hunza Bread II

Reviewed: Mar. 26, 2009
This recipe was wonderful; I used it to make 32 good-sized rolls. Although you could make this recipe by hand, I looked it over & decided to mix it in my stand mixer like I would a brioche dough. (A bread machine would work, too.) For brioche, you mix everything together except the butter: fat interferes with strong gluten formation in the dough. You want to develop a strong structure first, and then add the butter—soft, but not melted butter—which lubricates the gluten strands and makes a smooth, supple, almost luxurious dough. I mixed the dough for about 10 minutes on low speed (anything higher will strain your mixer). I used the paddle attachment, rather than the dough hook, just because it was convenient and worked with a wet, sticky dough. I added room-temp butter a few tablespoons at a time, mixing on speed 2, until it was all incorporated. I added the raisins and turned the dough out into a buttered bowl. After the first rise, I punched it down and divided it into rolls. Baking time was about 20 mins. Other notes: I used butter, and cut the sugar down to 1 cup. Next time I might cut it down to a ½ cup, because I thought it was plenty sweet.
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13 users found this review helpful

Afghan Beef Raviolis (Mantwo)

Reviewed: Feb. 15, 2008
I love, love, love this recipe--it's my new favorite. I'd printed it out weeks ago, and talked about making it--but my husband surprised me with the meal on Valentine's Day. He made it with lamb instead of beef, which I think made it even better. He also made the pasta dough for the ravioli. It's such a gorgeous dish, with its layers of different flavors and textures. I want one of us to make it again soon (and take a picture this time!). I guess it probably would serve four, if you're not ravenous (or if you have a starter and a salad). But when I make a labor-intensive recipe like this, I want it to last--so next time I'll double it.
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16 users found this review helpful

Very Chocolate Ice Cream

Reviewed: Jul. 9, 2007
I made this as chocolate flan, and was it ever luscious! I used unsweetened chocolate, so it ended up being a bittersweet custard that contrasted nicely with the caramel. It was a little soft-textured, though, so next time I think I'll use one whole egg and two yolks so that the flans will hold their shape better once they're unmolded. Perfect chocolate flavor.
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17 users found this review helpful

 
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