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Irish Cream Bundt Cake

Reviewed: Dec. 26, 2008
This is the tastiest, albeit, ugliest thing I have ever made but that is my fault, not the recipes. The cake itself turned out fantastic without making any changes! But when I went to make the glaze I overcooked it. I could have overcome this but instead I poured the glaze into the pan and stuck the cake back in. As a result the glaze turned into a giant, hard lump on top. I would recommend if you are unfamiliar with making glazes, do not try the cake-back-in-the-pan-and-let-it-site method of glazing. I am familiar with glazes and allowed this mistake to happen! That being said - I'm on my way down to the store right now to get ingredients to remake it. It's just that good!
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3 users found this review helpful

Kelsey's Cheesy Bacon Breasts

Reviewed: Dec. 17, 2008
I thought this was pretty good and we will certainly make it again. I did make a few minor adjustments. We mixed the mustard and sauce together. I thought the mix tasted a little bland so I added a tsp of sugar and a heavy dash of garlic powder before coating the chicken. We skillet cooked the chicken in the bacon grease which cut down dramatically on the oven time. Only about 20 mins. in the oven after 10 mins. in the pan (and these were pretty large breasts). Like other reviewers, we waited till the last 10 mins. to add the cheese and bacon. In addition to keeping the cheese and bacon from over cooking, it allowed the sauce to crisp up on the chicken.
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1 user found this review helpful

Best Ever Pie Crust

Reviewed: Oct. 20, 2008
I've been using this recipe for a couple of years now with exceptional results. One thing I've noticed from some of the reviews is that many people aren't letting it chill for the minimum 4 hrs or preferably overnight. I've found that this step is crucial for being able to easily roll the crust. Also, I don't exactly understand why, but if you use it right away, it does have a stronger shortening flavor. When you let it sit overnight that flavor completely goes away. Another key is not overworking the mixture. Less really is more. If you are getting tired working the mix by hand, you are working it way too hard. When you cut in the shortening, add it in small chunks so it should only need a couple of stirs. The other comments made about working with cold ingredients and tools are key as well.
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7 users found this review helpful

Crustless Spinach Quiche

Reviewed: Mar. 21, 2007
Really great base recipe! We ended up adding some crab meat, scallions, and feta cheese that needed to be eaten. It turned out fantastic! Really great texture and consistency. You really don't miss or need the crust. Next time I will try a swiss, ham and green pepper mixture in addition to the spinach. If you use a salty cheese (like feta) you may want to cut back on the salt. Since I added so many extra ingredients I had to use a deep dish pan and cook at 400 degrees.
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2 users found this review helpful

Beer Butt Chicken

Reviewed: Feb. 25, 2007
Really, really good. We've done a lot of beer butt recipes but this one is the best. The only things we did different was cooking the chicken in the oven as there's way too much snow outside to grill right now. It took about 1 hr. and 15 min. at 350. We also added a bit of poultry seasoning to the baste. I can't wait till it's warmer to do this on the grill.
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1 user found this review helpful

Curried Egg Sandwiches

Reviewed: Feb. 18, 2007
I'm giving this recipe a 4 instead of a 5 because as written I found it a little boring but it's a great start. We ended up adding some season salt, garlic, paprika, and a small onion. We found it too creamy and it did not make enough for 4 sandwiches so next time I will use 6 eggs and keep the mayo the same. That being said, it's a really great base to start with and we will be making this frequently.
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29 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 15, 2007
Really just fantastic chili! We used the hot taco seasoning for a little extra kick and it turned out great. I think if we had used the regular/mild stuff it would have been lacking spice. If you like a thicker chili drain the beans and tomatoes. We ended up having to drain some of the liquid.
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Dec. 9, 2006
Simple and super tasty. I followed the recipe as written except I used canola oil instead of the shortening. They browned and fluffed perfectly. The recipe is the perfect size for two people (2 pancakes each). It really does go nicely with a fresh fruit topping and some whipped creme. This will definitely be replacing bisquick in our house.
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22 users found this review helpful

Michelle's Famous Washed Cranberry Sauce

Reviewed: Nov. 21, 2006
Perfect! The brown sugar really makes this nice. I took the advice of a couple of the review and added a pinch of pumpkin pie spice, substituted 1 cup of orange juice for the water, cut out a 1/4 cup of sugar (since the O.J. is sweet) and let it simmer for additional 15 minutes to thicken. I've burned my mouth since I can't wait for it cool it's so good!
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3 users found this review helpful

Mom's Coleslaw

Reviewed: Nov. 10, 2006
Sweet, tangy and super easy. It's just the right mix of ingredients so that it's not too vinegary or creamy. I added about a tsp of celery salt for a little kick and it turned out nicely. This will definitely be a staple in our house.
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35 users found this review helpful

Papaya Bruschetta

Reviewed: Oct. 31, 2006
Surprisingly good! It really seemed like a weird combination of ingredients- especially the papaya seeds! Bleh! But somehow when it all comes together it's delicious. On a side note, the recipe makes tons so you may want to half it.
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3 users found this review helpful

Cheese Dipping Sauce

Reviewed: Oct. 26, 2006
Perfect on veggies. I had no problem with consistency using a quality longhorn cheddar. It is on the salty side so either cut back or eliminate entirely.
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Turkey Tenderloins

Reviewed: Jul. 18, 2006
Simple and perfect. The turkey came out moist and flavorful- did not have to change a thing.
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1 user found this review helpful

Curried Honey Mustard Chicken

Reviewed: Mar. 9, 2005
Incredibly tasty and easy. Perfect recipe as is. I have found I need to cook the chicken a little longer than suggested but that might just be my oven. A little tip for anyone trying to do low carb: I usually cut the honey in half and substitue splenda to taste. No one has ever noticed.
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0 users found this review helpful

 
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