Fran Recipe Reviews (Pg. 1) - Allrecipes.com (16992001)

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Spanakopita (Greek Spinach Pie)

Reviewed: Jan. 4, 2011
My husband said I can make this again and that is saying a lot about a recipe. I used 3 boxes of frozen spinach and will probably use the whole 8 oz block of feta next time too. I used 12 sheets of phyllo in an 8x8 pan. Next time I will be using my 9x13 pan and doubling the stuffing ingredients. Working with the phyllo dough really takes 4 hands. Once I had my husband covering and uncovering the phyllo (had covered with damp towel so they didn't dry out) the phyllo removal went much faster. Also, found it easier to brush and stack the dough and then place the stack in the pan, rather than doing it a sheet at a time. By doing that I didn't have as much tearing and the layers still came out nice and crisp. Will be adding this to my recipe box!
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8 users found this review helpful

New Year's Day Black-Eyed Peas

Reviewed: Jan. 2, 2011
The only major change I made to this was I used smoked ham hocks, which I cooked for an hour just covered in water, instead of cook ham. Next time I will try the petite diced tomatoes as the regular diced was a little too big. Cooked the onion and a couple of cloves of garlic in a saute pan before adding to the broth. I did strain the fat from the broth (Thank God for my Oxo fat separator!). Added everything to the pot along with a 1/2 tsp of my Dad's creole seasoning. Did need to add some salt at the end of cooking. Since I soaked the peas overnight, I cooked this for about 5 hours on low with the lid slightly off for the extra liquid to evaporate.
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1 user found this review helpful

Jalapeno Corn Bread

Reviewed: Jan. 2, 2011
Perfect recipe. Thanks for the suggestion of putting the jalapeño in the dry ingredients, that made a perfect amount of jalapeño in each bite. Cooked this in my cast iron skillet. Preheated oven to 450 degrees, when oven was about 375 added skillet to preheat with a couple of tablespoons of bacon grease. Gave it a nice crunch on the bottom and slid right out of the pan.
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3 users found this review helpful

Braised Collard Greens

Reviewed: Jan. 2, 2011
Made two modifications to this recipe. 1. Used a mix of greens - one bunch each collard, mustard, turnip and kale. 2. Used 1/2 tsp of my Dad's creole seasoning I omitted any extra salt or pepper and did not include the vinegar. Also, sauteed onions in a tablespoon of canola oil along with a couple of cloves of minced garlic and the creole seasoning before adding ham hocks, salt pork, chicken stock and bay leaves. I let this cook for about 2 hours to really get the pot liquor a nice flavor. After adding the greens I let this cook for another 1-1/2 on low. Chopped up the meat from the salt pork (removed all the fat) and from the ham hocks and added that to the finished greens. My husband loved this the first time out of the pot. Thanks for the recipe and all your suggestions!
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12 users found this review helpful

Authentic French Meringues

Reviewed: Nov. 20, 2010
These were melt in your mouth good. I did two modification to the original recipe. I added one vanilla bean (about 4 inches long) and one cup of toasted coconut flakes. Added the vanilla when it reached soft peaks and then folded the coconut in. Unfortunately, the coconut clogged my piping tip, so piped them without the tip. My husband loved the melt in your mouth and then chewy coconut. It was a hit!
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6 users found this review helpful

Better Than Best Fried Chicken

Reviewed: Nov. 13, 2010
This was the best fried chicken I have made to date. Used legs and thighs rather than breasts and added 1 can of buttermilk to the soup. Couple of changes for next time. Legs take about 8 - 9 minutes to cook and thighs 11 - 12 minutes. Needs way more spice for the seasoning. I doubled the flour and corn starch. I put in 1 tablespoon of kosher salt, 2 tsp garlic powder and 1 tsp of cayenne pepper along with about 80 grind of fresh black pepper. Still could have used more spices and maybe salt and pepper the pieces after coming out of the oil. Kept the oil at 350 - 375 degrees and kept warm in 200 degree oven on baking pan with cooling rack inserted. Leftovers stored well in the fridge and just popped them in a 350 degree oven while the oven came to temperature to reheat. They were just as crispy as if I had made them that day!
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18 users found this review helpful

 
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