FarmFresh Recipe Reviews (Pg. 1) - Allrecipes.com (12728499)

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Kay Kay's Pulled Pork

Reviewed: Apr. 6, 2014
Omit the WATER! Instead use broth, cider, soda- anything but water. Water pulls out all of the flavor and juices out of meat. (Just think, which is better, boiled chicken or grilled chicken?) I still gave this 4 stars because the spice mixture is great, but as a rule if you want flavor, you should not cook meat in water. Another tip is to sear all sides of the meat before placing it in the crock pot which will seal in the juices and add that great classic darkened BBQ caramelized, delicious outer layer which adds texture and quality to your meat. Otherwise you risk getting a mushy canned meat texture.
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14 users found this review helpful

Spinach Feta Pizza

Reviewed: Mar. 31, 2012
THIS IS REAAALLY GOOD. I don't even like spinach and I would cross a snake infested jungle for this pizza. I like mine with black olives, and little parmesan, and a little bit of crumbled seasoned sausage. Used frozen spinach it was still great!! I was able to freeze the whole pizzas by pre-cooking crust alone for 5 min at 425*, cool all ingredients, add toppings, "flash freeze" on the pan for 20 minutes, then wrap tightly and freeze for weeks... great results just like fresh. Drizzle with a thinned pesto after it comes out of the oven( 1/4 c. olive oil, pinch of salt, 2 T. parmesan, dash garlic, and plenty of finely chopped basil) and you won't be able to stop eating it!!!
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4 users found this review helpful

Tuna Fish Salad

Reviewed: Mar. 6, 2012
Really good!!! I added dill pickle relish. The nutrition facts say this has 22 g of fat, but if you use light mayo and tuna canned in water it's more like 6g fat per serving. Just as good too.
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4 users found this review helpful

Meatball Nirvana

Reviewed: Dec. 15, 2010
These are spactacular. I prefer walnut-sized meatballs (This recipe made 30) so they can be more managable when used in sandwiches, so I only baked them for 13 minutes or so. I also would recommend turning them during cooking, otherwise they have a flat side that's browner. Also, when making any meatball you have to remember that mixing and rolling these is an art. If they're over-mixed and or over rolled, they become too dense. LOVE these MEATBALLS! THANKS!
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3 users found this review helpful

Chewy Granola Bars

Reviewed: Dec. 26, 2010
These are really good, I changed the recipe a little with great results! I like crunchy and chewy, so instead of mashed banans as others have suggested, I put some dried banan chips in a baggie and pounded them to smitherines with a meat tenderizing hammer to make fine crumbles and stirred them in too. Also, I used a little molasses, which makes it different and extra good. I agree, you need to melt the butter, and can add liquidy ingredients separately (vanilla, molasses), it's easier to mix this way.
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2 users found this review helpful

Flavorful Chicken Rolls

Reviewed: Mar. 5, 2012
WOW GOOD! Easy changes for a perfect breadcrumb crust that stays on the meat: Pat the raw meat surface with paper towels to soak up any water or juices, and omit milk from egg/milk mixture- just use beaten egg. Removing any liquid both from meat surface and from egg coating will help keep everything stuck and not want to slide off. Yum!!
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1 user found this review helpful

Amish White Bread

Reviewed: Mar. 2, 2012
This is fantastic! Easy to make, sweet and yeasty heavy bread. It is great to serve with or before any meal. After mixing the dough, for whatever reason- maybe too cool in my house, my dough did not want to rise but you can put it in the oven covered on warm or with the oven door cracked to help it rise. At any rate it turned out to be a good heavy sweet yeasty bread great for sandwiches or a side to any meal. It is easy and cheap enough to make that it's worth it to make once a week and not have to buy bread at the store! Thanks for sharing the recipe!
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1 user found this review helpful

Egg in a Hole

Reviewed: Feb. 10, 2012
Butter the toast first and omit bacon grease, cook on medium or med-low and it will brown perfectly. do not try to butter bread with a hole in it... butter it first then cut the hole. ( : After flipping, slap a slice of good ol' American (or whatever you like) cheese on top. Yum! Grandma made these for us as little kids especially if we were under the weather. Perfect easy breakfast! Thanks for reminding me of this fantastic classic!
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1 user found this review helpful

Manicotti Alla Romana

Reviewed: Jan. 8, 2012
Very good, however the ricotta-spinach-meat stuffing became very dry due to the half-cooked pasta leeching all moisture out during baking. It may be worth it to fully cook the manicotti then deal with stuffing difficulties, or somehow make the stuffing more moist.
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1 user found this review helpful

Gluten Free Banana Bread

Reviewed: Jun. 4, 2014
Good, especially for gluten free but I always sub vegetable oil for the butter as it makes a more moist, soft bread. After the loaves are cooled, wrap in plastic wrap before eating at least overnight to improve flavor and texture
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0 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Apr. 24, 2014
Great slaw recipe! I threw everything in my blender/ chopper it was so easy! This is better than many or most restaurants because I have had some pretty sour/ boring/ runny slaw (Texas Roadhouse, take note!) at "good" restaurants. I made it with apple cider vinegar because of preference and light mayo because I was out of miracle whip. Tastes amazing!
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Aunt Anne's Coffee Cake

Reviewed: Sep. 2, 2012
This was perfect!! Like others, I added brown sugar to streusel topping. 9X13 is perfect, the batter rises quite a lot as the cake bakes so it looks like it's not enough when you first spread it in your pan. If you bake in a smaller pan you will have to increase baking time, and the edges will be dry. Yum this was fantastic! Thanks!
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Best Spanish Rice

Reviewed: Sep. 1, 2012
Wow! So simple and so good!! You can experiment with different salsas and add corn. I used corn oil (out of veg oil) which was very good! Thanks for this fantastic recipe, it's just like Mexican restaurant rice!!
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0 users found this review helpful

Pizza Dough I

Reviewed: Feb. 3, 2012
FAN-TAS-TIC. I used exact ingredients, and added a little flour as needed. Although this is a quick recipe and good as- is without allowing dough to rise, I was able to let it rise without prolonging the prep time anyway (which does add a little special something to the end product). It turns out, if you mix the dough ingredients first knead dough and set it aside covered, you will likely have plenty of time to let it rise while you brown your meat and chop your other ingredients. I also make my own sauce, so I did all of the topping prep while my dough sat covered, and it turned out soooooo good. I did not bake the dough before adding toppings and used a large cookie sheet. Perfect medium thickness crust. It is not a hard dough, not crispy or thin, and did not get too big or tough, it was so perfect. Don't hesitate to try this.
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