Frankie Recipe Reviews (Pg. 1) - Allrecipes.com (13304344)

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Corned Beef and Cabbage II

Reviewed: Mar. 20, 2009
Okay, so I didn't follow this recipe exactly but I did use all the ingredients. The end result...THE BEST CORNED BEED AND CABBAGE!!! I actually boiled the beef to stay true to the culture and the "boiled meat" thing. I put enough water in the pot to cover my brisket along with the orange, celery, onion and added carrot for a classic mirepoix. I used the pickling spice packet that came with my 4-pound corned beef and also added an extra tablespoon of pickling spice along with a heavy pinch of salt. I used 2 heads of garlic simply split horizontally into halves and added that as well. Brought to a boil and left to simmer for about 5 hours. Once the corned beef was done I wrapped it in foil to rest, strained the liquid and boiled red potatoes and carrots in the same liquid to infuse all the flavors. I make corned beef all the time but it has never turned out this good. The orange really did something special to this dish. AND THE CABBAGE!!! So simple and soo satisfying. The only thing I changed is I used a braeburn apple and used the stock from boiling the beef and potatoes to cook the cabbage. I usually boiled the cabbage in the liquid in the past but no longer will I do that. I'm gonna go make a killer rueben with my leftovers now. Thanks for the post! I'll try preparing it the way the recipe is written next time.
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Chicken Pot Pie IX

Reviewed: Mar. 12, 2009
This recipe is Fan-freakin-tastic! I'm never gonna buy another frozen chicken pot pie again...well maybe (if I get too lazy...HA) After reading other reviews, I added other seasonings such as garlic and herbs which were a nice touch. I will definitely add more broth & milk next time as it did come out a little dry. The 5 minute pre-baking of the bottom crust and brushing of egg white is a must!! It kept that bottom crust perfectly flaky when breaking into the pie with each bite...ah yeah! Oh yeah, and I added potatoes cuz I don't feel a chicken pot pie is complete without them. Other than that I stayed true to the original recipe. This recipe is definitley a keeper. It was the first time my 3 1/2 year old son has ever had a savory pie. He laughed at the chicken pie concept cuz he's only had dessert pies. HE LOVED IT! Now everytime I ask him what he wants to eat he yells, "CHICKEN PIE!" Thanks for this crowd pleasin' recipe!
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Sloppy Joes II

Reviewed: Mar. 2, 2009
THE ABSOLUTE BEST!!! I have made this recipe on numerous occasions and always a hit the crowd. Actually everyone I've made them for agrees that they are the best. The only thing I did different was that I used 1/2 cup of onion and 1/2 of green pepper because they cook down quite a bit and wanted more flavor and texture. I also added a good dash of worcestershire but not necessary but a great add in my opinion. I also tried this recipe yesterday with a dash of some good Kentucky Bourbon. Added an awesome kick. THANK YOU for posting this recipe!!!
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Baked Kale Chips

Reviewed: Feb. 11, 2009
This is a very clever recipe. I was a little skeptical at first but the end result turned out really good. I'm trying to be healthy so I made turkey burgers last night and the kale chips were a great substitute for regular greasy potato chips. Thank you very much for posting this recipe!
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Honey Walnut Shrimp

Reviewed: Dec. 30, 2008
FREAKIN'AWESOME!!! Honey Walnut Shrimp has got to be one of my all-time favorite Chinese dishes. I used to go to the Chinese joint up the street to feast on this delectable crustacean every week to satisfy my constant craving for it. But, as time went on it just got too expensive! It's cost about $13 for about 6 shrimp!!! It almost brought a tear to my eye after taking my first bite when I was done preparing this recipe. First of all, it's SO EASY!!! Second of all, it cost nothing to prepare at home. And third, it taste just as good if not better than the restaurant up the street. The only thing I'd do different is prepare the walnuts differently by making them more candy like. Other than that...6 STARS! THANK YOU!!!!!!!!!
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Shrimp with Lobster Sauce

Reviewed: Dec. 30, 2008
Oh man! This recipe SO GOOD!!! And, very authentic! The only thing I did different was that I added some about a tablespoon of black bean paste. It reminds me childhood when my Dad would bring my brother and I to this one Chinese restaurant when we were living in Los Angeles. You know? The kind of Chinese joint where they have their Peking ducks hung in the window...And, they served their Shrimp w/ Lobster Sauce with black bean sauce (not too much, it's very strong). I never knew it was so easy! Thanks for bringing one of my favorite dishes from a restaurant I can no longer go to into my kitchen:)
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Pineapple Ham Loaf

Reviewed: Dec. 29, 2008
Great recipe! The glaze is awesome! Thank you!
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6 users found this review helpful

Hearty Ham Loaves

Reviewed: Dec. 29, 2008
This was a hit at dinner last night. I made some sweet potatoes, braised greens, corn, and mashed potatoes to go along side. Only thing different is I used a pineapple glaze which used 1 cup of sugar 1/3 cup of cider vinegar and 8 oz can of crushed pineapple (IT'S DA BOMB!). Thanks for the recipe!
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4 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 26, 2008
THIS IS BEST SWEET POTATOE RECIPE I HAVE EVER TRIED!!! Thank you sooo much! Year after year I've been trying sweet potatoe/yam recipes one after the other and have never been too happy with the results. Sweet potatoes or candied yams being my Mom's all-time favorite holiday dish, I really needed to find a recipe to please her taste buds as well as my own. THIS WAS DEFINATELY A PLEASER! I, for the most part followed the recipe exactly except for a few minor changes. I used 3 very large yams instead of sweet potatoes. Also, instead of using a pastry blender to make the topping, I just put the sugar, COLD butter, flour and pecan mixture in my food processor and pulsed until it resulted in a cornmeal like texture. (Note: the recipe calls for 1/4 c. of butter and a 1/4 c. butter, SOFTENED but doesn't specify which is used for what. I used COLD butter for topping) Then I added some extra chopped pecans right on top for presentation and texture. My Mom is not a fan of mashing the sweet potatoes/yams so she was a little skeptical but after tasting this she was quick to change the way she felt about it. That sweet crunch to the topping paired againts the sweet creamy consistency of the yams were AMAZING!!! Thanks again! You hit the jackpot with this recipe :)
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Lamb Shanks with Ancho Chile Honey Glaze

Reviewed: Dec. 23, 2008
Thanks for the great recipe! Very unique flavors that I will definitely be experimenting with. My girlfriend loved it and she has HATED lamb every other time she's had it. Now, here are the changes and additions I made to the recipe, I added about a 1/2 tsp of crushed red pepper after I browned the shanks and about 1 tbsp. of sugar to the tomatoe puree to counter some of the acidity. I eliminated 1 cup of the tomatoe puree and 1 cup of chicken stock and substituted 2 cups of red wine instead:) After the braising, instead of turning up the oven to 400-degrees, I placed the rack high on my oven and turned it on broil. I brushed on the glaze and broiled with a very watchful eye to prevent burning. I made a cilantro oil (bunch of cilantro, olive oil, salt & pepper blended in a food processor) which complimented the glaze awesomely!! I brushed on some cilantro oil during the broiling process too and it made the world of difference (Flavor town baby!). I served it on a bed of Creamy Cotija cheese and Chive Polenta, drizzled with some fresh cilantro oil. Didn't plate the braising liquid becuase I found it unnecessary.
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BBQ Chicken Pizza I

Reviewed: Nov. 26, 2008
Awesome recipe! I used store bought pizza dough from Trader Joe's and pre-grilled the dough on my BBQ grill to get that grill flavor. I also grilled my chicken. I didn't use any sugar, honey or molasses as I felt my BBQ sauce was sweet enough. I used Sweet Baby Ray's. Topped it and finished it in the oven. It was incredible! I've made BBQ chicken pizza tons of times but never with gouda which was really the secret to making this pizza the best BBQ chicken pizza. However, I do recommend grilling the chicken and crust. Thanks for the recipe!
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The Best Meatloaf

Reviewed: Nov. 26, 2008
This recipe is absolutely awesome. Now I made a few changes but this is THE BEST recipe I've found for meatloaf and TRUST ME I've tried a more than I can count. Here are the changes/additions I made. I added 1/2 tsp. of dried sage, 1/2 tsp. of dried parsley, added more egg, used cream instead of milk and used crushed Ritz crackers instead of bread crumbs. Also, instead of brushing the top with the rest of the A-1 steak sauce I combined about 1/3 cup of ketchup with about 3 Tbsp. of brown sugar and waited until it baked for an hour. Then I turned the oven to broil, brushed the top of the meatloaf with my ketchup mixture and broiled (watching carefully to not burn) until carmelized. Repeat process until desired crust is achieved....SOO GOOD! Never had a meatloaf so simple yet so flavorful in my life. My girlfriend doesn't really like ground beef and certainly didn't like meatloaf...but after making this...her thoughts have changed. Thanks for sharing the love
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69 users found this review helpful

 
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