FRANCY Recipe Reviews (Pg. 1) - (1881168)

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Apple Crisp III

Reviewed: Feb. 24, 2010
This doesn't need yet another great review, but I feel I must add my 5 star review to the mix. I prepared this recipe as written using 6, beyond their prime, red delicious apples. Like others stated, it need to bake about 25 minutes longer, otherwise, the dish was superb!! It can be topped with whipped cream or vanilla ice cream but honestly, it needs nothing more. Oh, it's delicious warm or cold.
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2 users found this review helpful

Original Irish Cream

Reviewed: Dec. 18, 2008
This is the one! As others before me have done, make this as written and alter to your tastes if necessary. Don't leave anything out, if possible. I really like that there are no eggs in this recipe and I can always keep the ingredients handy for the next batch. In a side by side comparison test, you can taste the difference between this version and the "Real" version but it stands alone beautifully and goes down easily, just like the real thing. Mmmmm.
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2 users found this review helpful

Anniversary Chicken I

Reviewed: Aug. 22, 2007
This recipe doesn't need yet another review but I felt the need to add that although the name of this dish is silly the flavor is definitely not silly. I like the fact that none of the ingredients stand out but together they produce an incredible taste sensation in the mouth. I made this dish so many times I'm afraid that we'll tire of it, but it hasn't happened yet. Thanks Vicki!!
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1 user found this review helpful

Buffalo Chicken Dip

Reviewed: Jul. 9, 2005
I prepared the recipe as written except that I used 2 shredded, roasted chicken breasts and I microwaved it. I give this recipe 5 stars... even though it was way too hot (pepper sauce) for me, it was delicious,...and it made quite a boatload. In fact I served it in 2 pie dishes at 2 separate serving stations. I intend to make it again as it was delicious but I will lower the heat for the masses and serve it up again for a crowd. I served it with celery and carrot sticks along with plain corn chips and everyone enjoyed all the dippers. I will also cut it in half for smaller gatherings next time. Good recipe, worth experimenting with different cheeses, different degrees of heat and various dippers. Thanks, NunPunch.
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5 users found this review helpful

Baked Pineapple Casserole

Reviewed: Jan. 4, 2005
What else can I say? I listened to other reviewers and halved the margarine (I used butter) and the sugar and it came out great. I even decorated the top with halved maraschino cherries before baking and so it looked beautiful too. I think pineapple and cherries go together well. I often wonder the original submitters ever try their recipes with the reviewers changes and suggestions?...and what do they think? Good one, Cheryl, Thanks.
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3 users found this review helpful

Creamy Shrimp Stuffed Cherry Tomatoes

Reviewed: Jul. 25, 2004
I always like to follow a recipe as written and make any alterations to the recipe, if it was worth a second try, after tasting it once. That said, I made this recipe when I needed to bring something to a cookout and I found tomatoes on sale. I followed the recipe exactly as written BUT I left out the shrimp. (some people are allergic to shellfish and I didn't want to have to post warnings about my contribution to the table especially when the ingredients are not obvious) It was a hit. They were tasty, refreshing little morsels to pop in your mouth. Next time I will try it with a little finely chopped onion or scallions and of course, shrimp. Nice recipe, DeltaQueen 50. To the reviewer below. I cleaned the tomatoes and made the cheese filling the night before. Next day, construction was a breeze. You have the right idea about the greens for a "bed to nest" the tomatoes on. Next time try to julienne or finely shred a few lettuce/romaine/cabbage leaves to make a "fluffier bed" for them to nest upon
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37 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 9, 2004
Wow! I just had to rate/review this one once again. I've discovered that the secret to this recipe is not in the ingredients but in the method of slow roasting. During the past 3 weeks, I've roasted chicken and turkey in various forms and with various seasonings, not adhering to the ones listed in this recipe. Each variation that I tried came out superb--perfection in whatever flavor I started with. Try it! Try this and then try any other marinades or seasonings that you like but use this slow roasting method and guage accordingly. It may take only about 2-2 1/2 hours for pieces. Thanks again, Sue, It's a great recipe and a great method.
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38 users found this review helpful

Honey Bun Cake I

Reviewed: Oct. 11, 2003
The cake is the star here and the magic is in the brown sugar/cinnamon filling. I've made this one several times now and it just keeps getting better. I've made it with all the icing, half the icing and no icing at all. On that occasion I dusted the top with some confectioner's sugar with a little cinnamon added. Any way you top this cake, it's delicious. For those whose don't think this tastes like a honey bun, pehaps this recipe ought to be called cinnamon bun cake.
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6 users found this review helpful

Sweet Potato Soup

Reviewed: May 19, 2003
Very nice soup! I followed the recipe exactly as written and was not disappointed. I did use the full six cups of broth (3 cans) and did not need to add salt. Tastes like a very gourmet kind of soup. It was smooth and creamy, and subtle, quite outstanding results from such simple and readily available ingredients.
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11 users found this review helpful

Lobster Casserole

Reviewed: May 1, 2003
Excellent recipe, Joni. I followed the recipe as written and was thoroughly impressed with the quality of flavor from such simple ingredients. I made four smaller, individual casseroles instead of one larger one. This dish sells for $17.99 (for one serving) at my favorite seafood restaurant and it's not nearly as tasty...but we won't tell them...we'll keep it our secret.
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26 users found this review helpful

White Bean and Artichoke Salad

Reviewed: Mar. 6, 2003
Wonderful bean salad! I prepared the recipe pretty much as written and, although I couldn't measure 1/4 ounce of chopped mint I used about 1/8 cup chopped, fresh mint. I used 2 cans of drained, white cannelini beans and I used the whole can of artichoke hearts. It was thoroughly enjoyed by all. It tasted fresh and refreshing. Next time I may add slivered Kalamata olives instead of ripe olives, hmm...and maybe some crumbled feta on top, too. A family member suggested I toss in some diced cucumber, too. Nice recipe, Sara.
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64 users found this review helpful

Creme Filling I

Reviewed: Mar. 1, 2003
This is it! I, too, added 1 tsp vanilla and filled a three layer dark chocolate cake (box mix) with this luscious filling and covered the cake with dark chocolate frosting (store bought). This cake looked beautiful when cut and tasted even better. It disappeared! There were no leftovers. This recipe is not at all time consuming, it is the easiest filling I've ever made. Just be sure to sift the confectioners sugar so that there are no little lumps and whip until all the sugar is completely melted into the shortening so that it is not all grainy. Great recipe, Karen!
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34 users found this review helpful

Early Morning Oven Roasted New Potatoes

Reviewed: Nov. 15, 2002
Excellent recipe! Good food doesn't have to be complicated. This recipe is simplicity at its finest. (Oil?... There IS no oil called for in this recipe. Baking pan DOES imply shallow pan. Too many recipes fail because they are not followed correctly.)
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69 users found this review helpful

Chicken Chimi in the Oven

Reviewed: Jun. 13, 2002
Just loved this this recipe. Of course I fine tuned for my tastes but it was better than any I've had in any restaurant. I used 2 leftover roasted breasts, 1 1/2 cups salsa, less cinnamon, and I did not use the blender to pulverize the salsa. I merely added all the ingredients to the pan after onion and garlic were tender and heated. I used 10 10inch flour tortillas and filled them each with 1/3 cup filling. Now get this! I baked 5 of them and deep fried the other 5. The fried ones were more authentic and did not absorb as much oil as I thought they would.( oil must be very hot) The baked ones were just as delicious but with a slightly different texture to the tortillas. Be sure to paint the tortillas with oil all over before baking. Excellent recipe, Jeri. Kudos to you Francy
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132 users found this review helpful

Orient Express Chicken Sandwiches

Reviewed: May 30, 2002
This should be in the main dish category, too. I prepared recipe as written but grilled the cutlets a little longer than stated. Use your judgement depending on thickness of chicken. I did not serve as sandwiches but, rather, with a cold tortellini salad. It was prepared earlier in the day and eaten for a quick supper on an evening when each of us had to be somewhere else after dinnertime. It was tasty, and satisfying without being too filling.
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4 users found this review helpful

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