Brigitte Recipe Reviews (Pg. 1) - (13425476)

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Delicious Ham and Potato Soup

Reviewed: Dec. 28, 2012
Excellent. For a change-up, I add about 1 cup of cubed processed cheese (like Velveeta) and stir until melted before serving. My family loves it! I don't add any salt since ham is usually salty as is chicken bouillon.
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French Bread

Reviewed: Jul. 30, 2012
This bread is fantastic. I used one of the other poster's hint about wrapping the bread in foil and then a damp cloth for a softer crust. I also kneaded in 1 Tbs of butter before forming my loaf. Hint for those of you who are new to baking bread: I've recently discovered that allowing the dough to remain slightly sticky when forming your loaf yields a more tender bread than adding more flour for a stiff dough.
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1 user found this review helpful

Apple Pie Filling II

Reviewed: Jul. 27, 2012
This is an excellent recipe. It made the best apple pie which my husband loved. I would highly recommend using this one over and over again. I used a few more apples and didn't cut them too thin since I was cooking them a little longer. We like our apples a little chunky! Delicious!!!!!
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3 users found this review helpful

Cake Doughnuts

Reviewed: May 23, 2012
I was looking for a recipe for old fashioned buttermilk bars or donuts. When I found this recipe, I knew I was close because it contained both the buttermilk and the sour cream. Although I'm used to eating them with a thin glaze, I ate a few of the donut holes plain and decided they were so good and flavorful, I would leave them plain. I had to make 1 change because I live at a higher altitude. I cut the recipe in half, there are only 2 of us, and reduced the flour by nearly a whole cup. Lightly flouring the board took care of the slight stickiness there was. I had no trouble rolling out the dough and cutting out the donuts. I made bars with the leftover dough to the same thickness as the donuts. I nearly forgot - if you don't have a donut cutter, use one for biscuits and to cut the hole, the little plastic tops that come on your purchased water bottles are perfect. Oh my! I just finished off all the donut holes by myself... This is a keeper - I'll make them again soon!
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4 users found this review helpful

Spaghetti Sauce

Reviewed: May 13, 2012
I usually make a quick meat sauce by using a jar of store bought spaghetti sauce and adding additional seasoning to suit our taste. I was out of store bought and we wanted spaghetti tonight so I began browsing allrecipes for ideas when I came upon this one. This is a really great basic recipe. Don't ever be afraid to make adjustments for your family. I took a few short cuts and modified it to work with the ingredients I had on hand and adjusted the spices for our taste. These are the changes I made: placed chopped onion (had no green onion) in the same pan I just cooked the 8 minute spaghetti, with 1 lb ground beef and 1/2 lb hot Italian sausage. Minced 4 garlic cloves and sprinkled them with a pinch of salt and set aside. I pureed 2 (14.5 oz) cans of Italian style diced tomatoes and added them to the browned meat mixture with the garlic. I added 1- 8 oz can of tomato sauce, 1 tsp garlic powder, 1/4 tsp crushed red peppers, 1 Tbsp sugar, pinch of kosher salt to taste, and rubbed 1 Tbsp Italian seasoning and 1 tsp basil between my hands into the sauce, stirred, and simmered for 20 minutes adding the cooked spaghetti about 1/2 way through. The noodles get to finish cooking and soak up all the great flavors from the sauce. Very yummy and very little clean up!
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12 users found this review helpful

Greg's Southern Biscuits

Reviewed: Dec. 18, 2011
This one's a keeper! My husband called me this morning before coming home from work to request biscuits and gravy for breakfast. I haven't made biscuits from scratch in over 40 years. The last time I made them, they came out like rocks so I used canned biscuits from then on. Sausage gravy, I make all the time without a recipe and no problem but no biscuits in the fridge...oops. Found this recipe, cut it in half (just the 2 of us). No lard and not enough time to freeze butter or fry bacon. Used all butter cut into flour mixture. Worked the mixture quickly bringing dough just together. Continued the rest exactly as Greg's tips suggested except, 1" is about the length of my fingertip to the first joint and I rolled out the dough about 1/2". To keep the amount of working time to a minimum, I stacked them 2 high and patted them down slightly. I don't think I needed to do that because what I ended up with was 4 beautifully browned, very tall, deliciously tender, best tasting biscuits I've ever eaten. I have a convection oven like one of the other reviewers and 12 minutes is about right. Please, do not overwork the dough or add too much flour. If it's still slightly sticky when you scrape it out of the bowl onto your floured surface, no problem. Just follow Greg's hints and you can't go wrong.
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7 users found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: Dec. 15, 2011
This recipe is wonderfully delicious. I used only enough olive oil to coat the chicken and potatoes. I used kosher salt and coarse ground pepper. Since I only had russet potatoes , I scrubbed and quartered them. They were soft in the middle just the way we like them and crusty on the outside. The chicken thighs were moist and tender... mmm good. It's a keeper, will do it again and again!
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5 users found this review helpful

Lemon Zucchini Bread

Reviewed: Aug. 30, 2011
I tripled the recipe, added 2 more eggs, used half peanut oil and half applesauce, 1/3 white sugar with 2/3 brown sugar. The 12 muffins came out of the oven about 15 minutes ago, 2 mini loaf pans should be ready in about 2 minutes. and 2 regular loaf pans in about 20 more minutes. I did drop the oven temperature to 350 degrees because I have the convection turned on. Just finished a very moist, scrumptious muffin. This recipe is a keeper. My mother usually glazes her zucchini bread but this one definitely does not need it!
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3 users found this review helpful

Tex Mex Beef Fajita Burger

Reviewed: Jul. 25, 2011
This is a wonderful versatile recipe with a welcome change from the standard hamburger. The various flavors meld together beautifully for a tantalizing taste pleaser, definitely a keeper. Do take the time to make the Spicy Sweet Mayo as it is well worth it. I did make one change because I felt 2 pounds of meat was way too much for only 4 servings so I cut that in half allowing 1/4 pound per serving. I will make this again and again.
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3 users found this review helpful

Light Oat Bread

Reviewed: Jul. 14, 2011
Great alternate directions for making without a bread machine. Very simple and quick. I doubled the recipe and used my KitchenAid for the mixing and kneading. I miss hand kneading as I rather enjoy that part but I can still knead the dough manually should I choose to do so. I waited to add softened butter until ready to knead to avoid needing any additional flour to form loaves. I used two 4.5"x3"x13" bread pans. You get a longer loaf of bread with about 4" X 4.5" slices which I find perfect for sandwiches, toast, or grilled cheese.
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2 users found this review helpful

Light Oat Bread

Reviewed: Jul. 7, 2011
This recipe was awesome even though I kind of screwed it up. Finished kneading the dough when I realized I had forgotten to add the butter (I don't use margarine for anything). I donned a pair of gloves to avoid having a greasy mess and began to carefully knead the butter into the dough. I did not add any extra flour. When I was done, the dough was smooth and elastic so I formed the loaf and let it rise. The result was the most tender, delicious, honey oat bread with just the right amount of sweetness. It made wonderful sandwiches. I used old fashioned oats which did not disappear into the dough for those of you who like to know they're there. Simply marvelous! My only complaint is that it doesn't last long enough and that comes from someone who almost never eats bread. Hint: for best moisture and texture, be very stingy with adding flour during the kneading process if you are forming your loaf by hand. Using vinyl gloves while working with a sticky dough keeps the hands clean and makes the dough easier to work with. UPDATE: I made this according to directions as written the 2nd and 3rd time and although the bread was still worthy of 5 stars, I found that kneading in the soft butter last yielded the very best bread ever! UPDATE 2: I learned from another site for the best bread, knead the dough for 7 minutes, let rest for 2 minutes, and knead for another 7 minutes before forming into a ball for the first rise. Works well by hand or mixer. PERFECT LOAF OF BREAD every tim
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3 users found this review helpful

Fig Bars I

Reviewed: Apr. 15, 2011
I just tried this recipe and I could tell the list of ingredients was missing 1 Egg and 1/2 tsp vanilla. I added the egg and vanilla to the creamed butter and sugar. After chilling the stiff, crumbly dough, instead of using a lightly floured surface, I rolled the dough into a long rope about 1.5" in diameter between 2 pieces of plastic wrap. I cut the rope into 12" long pieces and worked with 1 piece at a time rolling it between the plastic wrap to 3" wide by 1/4" thickness. I then spread the fig mixture down the middle half of the dough. Using the plastic wrap for control, I folded the front part over the mixture to the center of the filling and repeated this step for the back portion overlapping the front slightly. Pick each piece up with the plastic wrap and position on prepared cookie sheet with the seam side down. I baked for only 20 minutes and cut into serving size pieces before the bars cooled. These were delicious, a little crispier than packaged fig bars but definitely much better tasting. If you use 3 cups of dried figs, you'll have enough filling for at least 2 more batches of bars. I used 2 lbs of dried figs (1 lb is about 2 cups), put a lot of filling in mine and have leftovers for several more batches which is great because I'm making them again. This recipe is a keeper. I did make one other change, I used half white and half brown sugar in the fig mixture.
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16 users found this review helpful

Megan's Granola

Reviewed: Jul. 16, 2010
The first time I made this granola, I made a huge batch. It was soooo good that I snacked on it nearly all day every day. Result was I ate a whole lot less at regular meals, became very regular which I hadn't been in years, and finally... I lost 30 pounds in 6 months which was an unexpected but happy side effect. I have another batch in the oven right now.
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25 users found this review helpful

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