FrancineL Recipe Reviews (Pg. 1) - Allrecipes.com (14530364)

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FrancineL

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To-Die-For Butter Tarts

Reviewed: Jan. 17, 2015
The recipe is a bit different from the traditional butter tarts that we are used to. I found that the currants' flavors conflicts with the other ingredients. Overall, good recipe but I will go back to using golden raisins to suit our taste. Also 10 minutes was a little too much time as it overcooked the pastry shells. Perhaps our oven is a little hotter than most; keep an eye on your tarts.
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Rosemary Ranch Chicken Kabobs

Reviewed: Nov. 11, 2014
What a simple recipe with great flavor! I almost follow this recipe to a "t". What I've changed is eliminated salt completely and instead of making kabob, I cooked the cubed chicken in the oven at 375ºF, covered with foil, for 20 minutes and then remove foil and cooked for an additional 10 to 15 minutes. I served with basmati rice and vegetables. Another thing I did differently is I marinated the cubed chicken for 2 hours before cooking. If you want to use an amazing Homemade Ranch Dressing, check out Chef John's (foodwishes.com). I'll bet you'll never buy it from the grocery store again.
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Quick Chicken Piccata

Reviewed: Oct. 11, 2014
Very good! I changed a few things. First, I omitted salt as a seasoning because I used low-sodium chicken broth instead of water (more flavor). After I deglazed, I added 1 clove garlic and sautéed for 1 minute or so. I serve pasta with a spicy homemade tomato-herb sauce like I do when I serve my veal piccata which it's almost identical to this one. Once again, thank you Chef John for another awesome recipe
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Perfect Summer Fruit Salad

Reviewed: Jul. 21, 2014
What a beautiful fruit salad! I love the simplicity of this recipe. No need to follow it to a "T". Just use what you have on hand; very versatile. I used blueberries, strawberries, mango, banana, kiwi, orange and seedless red grapes; it was delightful! My sauce never thickened so I might use some plain gelatin next time; not that it really needs it. The sauce married well with the fruit. I also halved the recipe because it was just for my husband and I. This is a keeper!
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Slow Cooker Creamed Corn with Onion and Chives

Reviewed: May 20, 2014
Absolutely delish! Instead of using a slow cooker, I cooked on the stove top and it came out just fine. I used canned corn and reduced the cooking time. I also added a chopped jalapeño pepper without seeds and ribs. I didn't have half-and-half on hand so I used 1/2 35% cream with 1/2 milk. I love the idea of using both methods of cooking. I will definitely make this again but hopefully next time with fresh corn. Also one more thing; I didn't add any salt (there's enough salt in the chives & onion cream cheese as it is)and it was very tasty! Thank you Terry.
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Rosemary Herb Bread

Reviewed: Nov. 17, 2013
Very nice flavorful bread with some adjustments to meet our likings. I used less sugar (2 tbsp. was plenty and perhaps next time lesser) and instead of margarine, I substituted 2 tbsp. olive oil (healthier to my opinion). I used half whole wheat bread flour and half all-purpose. I've changed herbs that I just harvested from my garden which were oregano, parsley, chives, rosemary and thyme. I should've added more like a tbsp. each to bring a more intense flavor. Next time I bake this, I'll set up my bread machine on "dark" crust and add more herbs. This is a very good recipe that can easily be adapted to your own taste and preferences.
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Strawberry Spinach Salad I

Reviewed: Nov. 12, 2013
Just absolutely amazing! The flavors combine well together. I chilled the dressing before pouring over the salad. This is a perfect salad for hot summer days! Give it a try, you won't be disappointed!
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Roquefort Pear Salad

Reviewed: Nov. 12, 2013
Very good salad! I almost followed it to a "t". My modifications were substituting 1/4 red onion because I didn't have green onions on hand, 2 tbsp. red wine vinegar instead of 3, used 1/2 tsp. lemon juice to pour over avocado to prevent from browning (that is the reason why I cut down on red wine vinegar otherwise it would've been too acidic) and used Dijon mustard to replace prepared mustard. My husband and I were quite pleased with the result! This is a keeper..! Thank you Michelle for sharing
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Best Brownies

Reviewed: Aug. 13, 2013
These are extremely good brownies! I've made brownies before from this site and they were very good but took my chance and made these...wow! I didn't change a thing except for the frosting. I added about 1 tbsp. evaporated milk because I had a little leftovers in the refrigerator and decided to use it. The frosting came out nice and glossy...perfect! Definitely, I'll be making this again and again.
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Chef John's Chocolate Lava Cake

Reviewed: Jul. 29, 2013
Mmmmm, it was delicious -- even though I screwed up! In step #12, I poured too much water, a little over half, and when it was time to serve, the center wasn't as creamy as it should've been. Next time, I know this will be perfect! Thank you Chef John for such a great recipe
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Supergirl Summer Smoothie

Reviewed: Jun. 23, 2013
What a wonderful smoothie! I used mango instead of honeydew and cantaloupe instead of seedless grapes just because I didn't have it on hand. We choose low-fat vanilla yogurt and added about 1 tbsp. of wheat germ. I didn't put any ice cubes because I don't like smoothies with it. This is definitely a keeper. Thank you Stephanie S. for sharing
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Marinated Grilled Shrimp

Reviewed: Jun. 19, 2013
We didn't have any tomato sauce in the pantry when we started to make it so I took one of the reviewers substitution ideas and replaced it with sweet chili sauce. Wow! It was perfect! Mixing all the ingredients together was an amazing combination. This is definitely a keeper. We'll still try the initial recipe next time but our heart is already on sweet chili vs. tomato sauce. Thank you for sharing
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jun. 11, 2013
Very delicious and filling. The first time I soaked the rolled oats in soy milk for about 15-20 minutes. It wasn't too bad but the second time it was just right. I soaked the oats overnight and the next morning, it blended well. Both times I used low fat vanilla soy milk and vanilla extract as well. My husband and I loved it! Next time I will go with Sarah Jo's technique and put oats in a blender before mixing with the other ingredients. Definitely a keeper. Thank you Astrophe for sharing.
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Coconut Shrimp I

Reviewed: May 20, 2013
It was too bland for us. I followed the recipe as is and nothing really excited us about it. Perhaps next time, I will add much more herbs and spices to boost the flavor. Also I might substitute beer for coconut milk. I will try again but with modifications.
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Winter Leek and Potato Soup

Reviewed: May 10, 2013
Great soup with slight modifications. I sautéed leeks and onions with 4 pressed garlic cloves instead of using powder. When simmering potatoes, I added 1 large bay leaf and pepper. We didn't add any salt and instead of using "store bought", I used my homemade chicken broth. I also used an immersion blender to make it smooth. We didn't use any Cheddar cheese but we will next time when we serve it. Thank you Sassa, it's a keeper!
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Marinated Tuna Steak

Reviewed: May 10, 2013
Wow! Absolutely delish! I made some modifications to our liking and also for two tuna steaks (husband and I). I reduced soy sauce down to 1/16 cup and added 1/16 cup of sesame oil. I added about 1/2 tsp. honey and I didn't have any fresh oregano so I substituted with 1/8 tsp. dry Turkish oregano. We grilled on the BBQ for about 2.5 minutes per side at 375ºF. They were about 1" thick. This was our first time cooking tuna steak so we were both cautious about over cooking them. We will definitely have them again. Perhaps next time, I'll grate about 1 tbsp. fresh ginger for two steaks
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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: May 5, 2013
Very good but... I personally think it was too much pasta for this recipe; half a lb. would've been perfect. I slightly modified the recipe by adding 2 tbsp. chopped red onion, 6 thinly sliced white mushrooms, increased vodka by a 1/4 cup, and using spicy Italian instead of sweet (couldn't find it). I browned the sausage, then drained the fat, return sausage to skillet and then sautéed garlic, onion, mushrooms and red pepper flakes, stirring until garlic browned. Also I didn't add any salt...my husband and I skip it in all our recipes. We'd rather use fresh herbs and spices instead. It is definitely a keeper but next time either I double the sauce or I cut down half the amount of pasta. Thank you Star Pooley for sharing with us this fabulous recipe.
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Quinoa Pudding

Reviewed: May 5, 2013
Very, very nice! I followed the advice of "laurieinok" and soaked the seeds for 15 minutes and then I rinsed thoroughly. I cooked this recipe almost the same except I mixed half-and-half dry raisins and dry cranberries and didn't add any salt (enough sodium don't need to add more). I served it with sliced strawberries and sliced bananas, topped with maple syrup. BTW, we, my husband and I, tried a bite with coconut syrup (good but not perfect), another bite with soy milk and brown sugar (very good but not as good as with maple syrup). Have fun, this recipe is so versatile, healthy and yummy! Thank you Graycat
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Spicy Mango Sauce

Reviewed: May 5, 2013
OMG! It was so goooood! I topped sautéed shrimps with the sauce as an appetizer. The only changes I've made are substituting lemon juice for rice vinegar and fresh parsley for cilantro (my husband's not a fan of it). I didn't use any garlic and Thai chili pepper. Definitely will make this again. Thank you so much Chef John for all your hard work in bringing these amazing recipes to our kitchen. David and I are big fans of yours!
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Quick and Easy Brownies

Reviewed: Dec. 27, 2012
Very good recipe. I decreased the amount of flour to 1 cup as others suggested and I'm glad I did. The primary reason that I baked those is because I wanted to make Chef John's Holiday Rum Balls (which I did and they are absolutely delicious!) which required stale brownies. Unfortunately, they never got there and stayed moist for ever (week later). I will definitely make them again and will play with different ingredients. This is a keeper. Thank you for sharing with us.
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