FRANNYFARKLE Recipe Reviews (Pg. 1) - Allrecipes.com (1290440)

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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 2, 2011
THUMBS UP! A GREAT RECIPE! I did add some chopped green onion and a dash or two of Worcestershire per other reviews. They were tasty and spicy...might add less cayenne when I make them again, but I absolutely loved them! Thanks!
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Easy and Quick Swiss Steak

Reviewed: Mar. 4, 2010
This is a fabulous recipe. It was not my intent to change anything, but I needed to use up some top sirloin that had been frozen too long. I came across this recipe and thought it would work. I only had 1 huge fresh red pepper & some frozen green peppers. I had a huge sweet onion. And I had Italian tomato sauce. But those amounts filled up my crock pot. My only addition was Kitchen Bouquet Browning & Seasoning Sauce which I always had to tomato/meat recipes for added flavor. I started late so I cooked on high for 3 hours and then reduced to low for 3 hours. It was PERFECT! The meat fell apart. I served it over egg noodles. Added a salad and sourdough bread. Totally Yummy! Thanks AZDADOF5. This will be a regular in my house!
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Farmer's Market Vegetarian Quesadillas

Reviewed: Aug. 5, 2009
This was FABULOSO! Pretty much followed the recipe and the reviews! I didn't have any mushrooms, but had the rest. So, I added diced garlic, garlic and onion powders, red pepper flakes, a pinch of chili powder, and McCormick's Smoky Sweet Pepper Seasoning Blend, which I had purchased for another recipe. I used the new CANDY red onions...oh, so sweet! Because I have difficulty flipping a pancake, I elected to fill 1/2 of the tortilla as suggested [using Kraft's Mexican Cheddar w/ Jalepnos shredded cheese] and baked in the oven. So very satisfying and hopefully, fairly healthy! LOVED this recipe, and will make it again and again! THANK YOU JRBAKER!
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Pretty Chicken Marinade

Reviewed: May 26, 2009
I followed the recipe with two exceptions. I'm not wild about soy sauce, so I used equal amounts of light soy sauce and Kitchen Bouquet. I used Olivado Avocado Oil in place of olive oil...I like the milder taste. I have never made better grilled chicken! I had some really thick chicken breasts, and now I wish I had cut them in smaller portions so that I would have had more "grilled" surfaces! Next time I use this marinade, I would definitely do 'ka-bobs'. I would save some marinade to do veggies separately. Congratulations to TaraNicole for her creation! YUM!
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Creamy Cauliflower Salad

Reviewed: Mar. 31, 2009
YUMMY! A KEEPER! I made very few adjustments. Based on reading the reviews, I used 1/4 cup sugar [or less]; 3 teaspoons white wine vinegar; and low-fat mayo. Substitued chopped sweet red peppers for the tomatoes [hubby doesn't like them] and about 1/2 cup chopped red onion. As a compromise, I used Hormel's REAL crumbled bacon [supposedly 50% less fat than pan fried bacon] and definitely used more than 3 tablespoons! What a wonderful contrast of flavors. This will become my standard contribution to "get-togethers" this summer! PS: It did take a long time to chop the cauliflower into small florets...other than that, it went together quickly. Use a LARGE bowl for ease of mixing or you'll have it all over your counter!
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Corned Beef and Cabbage

Reviewed: Mar. 23, 2009
I was in a mad rush, so didn't have time to put the veggies in...just cooked the Boyle's corned beef per recipe. The meat MELTED in our mouths...just unbelievable. I've never experienced meat that tender! This one is a KEEPER! I'm making Reubens tonight with the leftovers!
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Vodka Mocha Bundt Cake

Reviewed: Mar. 3, 2009
I, too, have made this cake many times, and my friends beg me for the recipe. I only make one change...I use White Chocolate instant pudding instead of chocolate. This week,for the first time, I noticed the difference in the ounces of the pudding so I used 2 boxes [which totals more than the 5.9 oz. in recipe].So I added a little extra liquid. The cake rose high and fluffy...then collapsed after cooling! However, it certainly didn't affect the flavor and it was more moist [but not pretty!]I'll probably go back to using just one package for appearances sake! If you want to use the 1/4 cup liqueur for the icing, you need 1 1/4 cup confectioner's sugar. This is not a glaze but an icing! So, just adjust your amounts according to the taste and consistency you prefer. Some foods are just better the second day...it's like the flavors intensify. This cake is great warm or cold. Quick and easy to make. Thanks, Michelle! You created a real winner!
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Tangy Turkey and Swiss Sandwiches

Reviewed: Nov. 26, 2007
An outstanding sandwich! Even my picky husband liked it. I took the advice of other reviewers and used 1/2 the thyme. I used "real" turkey breast and put it on sourdough from Panera's. I agree that you should use a specialty bread for this. The sauce is ample for at least 8 sandwiches. I might try it on asparagus! It was SUPER! I would recommend dicing the onions as small as possible and preparing the sauce ahead of time to let the flavors mellow! A real keeper!
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Penne Russo a la Vodka

Reviewed: Jan. 18, 2007
I made this per instructions. However, it had a "sharp" dominate tomato flavor. Maybe I should have added some sugar? Also, I think I would saute the prosciutto longer...making it almost crisp...before adding the garlic and red pepper. I think with a litte tweaking, this is a 5 star recipe.
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Down Home Casserole

Reviewed: Jan. 17, 2007
Lillian, I hope you live another 86 years! And, tell your daughter to submit more of your recipes! This was truly wonderful. I didn't have any celery and only had Smoked Turkey Sausage, but even with those changes, this dish was very very good! Thanks so much for sharing!
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Shrimp Scampi Bake

Reviewed: Jan. 17, 2006
Hate to be a spoil sport, but wouldn't make this one again. I read all the reviews and followed many of the suggestions: less butter, more lemon juice, garlic and parsley; used the easy peel shrimp and added Old Bay seasoning; didn't overbake it. We found it bland, and definitely not "eye-rolling"...especially in light of the monetary investment and time consumed to peel the shrimp. I can't figure out why one would leave the tails on the shrimp, either. I served it over linguini and that made it really hard to consume without a mess! Sorry!
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Squirrel's Great Beef Steak

Reviewed: Jun. 29, 2005
THE BEST MARINADE IN THE WORLD! Squirrel should sell this to some famous steak house...it doesn't get better than this! I will try it on chicken the next time!
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Chili Rellenos Casserole

Reviewed: Jun. 29, 2005
ABSOLUTELY FANTASTIC! My husband was WILD about this! I carefully read the reviews and did follow a few of the suggestions. I used 3 eggs; sharp cheddar cheese and baked it in an 8" square pan. It did taste even better the second day. This is truly a keeper! Can't wait to fix it again!
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Tara's Sweet and Chunky Chicken Salad

Reviewed: Jun. 29, 2005
My mouth watered when I read the recipe but I didn't quite have the right ingredients on hand. So, I used a fresh cooked chicken breast [I buy bone-in breasts on sale; cook them up; remove the skin and debone them; freeze them in separate sandwich bags and put into one big freezer bag]; Miracle Whip Light, dill pickle relish [easier than cutting up pickles anyway!]and the onion. I didn't have sunflower seeds, but did have a trail mix called "Cranberries and More" that I use for a salad topping. I just chopped it up a little finer. It was WONDERFUL! The second time I added celery and a hard boiled egg and red seedless grapes cut in half. The third time I added chopped red onion too. I CRAVE this salad! It is truly the best chicken salad I've ever eaten! Thanks TARA!
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Bruschetta I

Reviewed: Nov. 27, 2002
We loved it. Couldn't get enough of it!
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6 users found this review helpful

Apple Crisp III

Reviewed: Nov. 27, 2002
Excellent, wouldn't change a thing. Have made it twice now!
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Favorite Old Fashioned Gingerbread

Reviewed: Nov. 27, 2002
My husband went wild over this one. It's quite heavy [I don't own a sifter] and has a strong flavor, but you KNOW you have eaten gingerbread! I made a lemon/powdered sugar glaze to put over it. On the other hand, my grandson didn't like it. Probably the strong taste of molasses. Still, I will make it again! A KEEPER!
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Slow Cooker Tender and Yummy Round Steak

Reviewed: Nov. 27, 2002
3/3/09~I first reviewed this in '04, and I'm still making this with just a few revisions. I substitute cream of celery soup, and add a couple of tablespoons of "Kitchen Bouquet"...Browning & Seasoning Sauce...my mainstay for adding extra beefy flavor [especially to gravies]. I mix it with the soups before adding to crock pot. I've used round steak, and sirloin steak and arm roast...but I would not use the roast again...it just wasn't the same. ALWAYS put the veggies on the bottom. I quarter the potatoes and use baby carrots. I've never browned the meat first and don't think in this case it is necessary at all. This recipe is a KEEPER! Below is what I wrote in '04. Terrific! I added more potatoes and a bag of frozen carrot slices that I put in a colander and ran water over them to soften them up a little. Also, I added a little beef soup base for flavor. I used tenderized round steak. MELTS in your mouth! Due to time restraints, I cooked it 5 hours on high...came out wonderful!
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Chicken Alfredo

Reviewed: Oct. 12, 2002
Very good; but I could see there wouldn't be enough sauce, so I halved the amount of veggies and chicken. WHEN I make it again, I will double the amount of cream cheese and milk; and also I would make more pasta. I might spice it up a bit also; but that is just for my personal taste.
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17 users found this review helpful

 
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