Flannery Recipe Reviews (Pg. 1) - Allrecipes.com (1929049)

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Classic Tossed Salad

Reviewed: Jul. 29, 2010
An absolutely wonderful salad; a staple of every get-together; never any left over; therefore, how can it be anything less than a 5 star? You can make the salad SUBLIME by using extra-special ingredients, such as baby portabella mushrooms, goat/sheep milk feta, homemade italian dressing made with lovely olive oil (most of the bottled dressings are made with soybean oil, which is just fine but not as scrumptious as a delicious nutty olive oil). On hot summer evenings I crave this salad for a meal all by itself.
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Peanut Butter Cookies IV

Reviewed: May 27, 2010
Nice, basic, peanut butter cookies. They won't bring about world peace, but they also don't take a long time to make nor require expensive ingredients. Between 8 and 10 minutes was perfect time for baking in my oven, so watch the cookies closely!
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Iced Pumpkin Cookies

Reviewed: Dec. 5, 2008
These are really great Gina! I've made them three times now. The first was as written (except I used whole wheat pastry flour -- I always do), the second time I doubled all the spices for a more intense flavor, and the third time I simply used pumpkin pie spice mix in lieu of the single spices. All three ways are delicous, not too sweet and wonderfully flavored. I didn't need to flatten the cookies, they did it all their own in the oven. I found I like them the best ever-so-slightly underdone...they cool to a lovely soft texture. The icing is an excellent addition...the cookies are great on their own but the icing really makes them special. Nice work, Gina!
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Real Hummus

Reviewed: Oct. 26, 2008
I made this per the author's revised edition (found in Reviews). This is The Best Hummus I have ever tasted. I slow cooker'd garbanzo beans in salted water instead of using canned, and also ended up adding a wee bit more olive oil, as well as some red pepper flakes because I like a little heat:-) I made the hummus in the food processor and didn't chop any garlic beforehand, just threw everything in there together and blended, adding the bean liquid as needed for the texture I wanted. With some whole wheat pitas, my handsome genius of a husband and I made a whole meal out of it. However delicious it is when first made, however, I must say it is even better after a night in the fridge. The flavors meld beautifully and there is no discernable tahini flavor. The raw garlic also mellows a bit. Thank you for the great recipe. And if I can be forgiven for channeling Scarlet O'Hara - "...with God as my witness, I will never buy hummus again!"
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Strawberry Cake II

Reviewed: Mar. 15, 2008
This is a really good cake. I used fresh strawberries for both cake and frosting, and added a tsp of vanilla to the frosting. I also made cupcakes, they turned out very nice as well. I would not hesitate to bring this to a potluck or get-together, it is fairly light and full of flavor without any cloying sweetness. And who doesn't like strawberry :-) Caveat: The word "frosting" is a bit of a misnomer here. This makes more of a glaze. If you are expecting something fluffy and thick, you should ice the cake with a different frosting recipe. Enjoy!
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Lentil Soup

Reviewed: Dec. 30, 2005
This is very yummy. Here's my take on it: I left out the onions (DH is allergic) and substituted red wine for the white. I used a cheap Shiraz wine but as long as you would drink it, it's all good. Just don't use cooking wine...blech. I chose red because white wine is for the lighter "meats" and lentils are the vegeterian equivalent of beef! Now, wine has a tendency to make things seem more salty (chemistry smarties will probably know the reason for this), so for stock, I used Glace de Poulet Gold, which is low-sodium, restaurant-quality, and absolutely ROCKS. (NOTE: I am not in any way affiliated with the brand, nor do I own company stock -- a little pun for you clever types). I kept the spices the same, except at the end I added a dash of red pepper flakes for a little kick, as we're a wild and crazy bunch around here.
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Red Velvet Cake

Reviewed: Nov. 7, 2005
I did not make the cake -- my 10 year-old nephew did, and it is_absolutely_delicious. It was made yesterday but I just tasted it today. My nephew said it was too dry the first day, but after eating a piece of the day-old cake I can tell you it is dense and moist and delicious and crumbles in that perfect way that great chocolate cake does. Really, really good stuff. I can't comment on how easy it was to make, however, because even though my nephew is only 10 he's a genius at everything he does.
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Jo's Rosemary Bread

Reviewed: Jan. 30, 2004
This is really, really good. I thought it a little salty but mea culpa, as I used the Good Seasonings Italian dry salad dressing mix, which also contains salt, as well as adding the salt the recipe calls for. Next time I will omit the salt if I still have to use the Good Seasonings stuff (it was the only italian seasoning I had in the house). I used whole wheat flour, and added 2 Tbs of vital wheat gluten, but used the Basic setting (not the wheat setting), with a light crust option. I also used fresh rosemary (I didn't have any dried). It rose beautifully, with a nice crust, and my visting family is lovin' it. I would like my hubby to taste it this evening...but I don't know if there will be any left, because my little brother has already made himself several big sandwiches...he's running through the loaf pretty darn fast :-)
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Greek Potato Stew

Reviewed: Jan. 21, 2004
I usually like most anything but this wasn't what I was expecting. Six adults tried it and nobody liked it much. There was a lot - most of it - leftover. It was too oily, and the flavors just didnt' seem to go together the way I thought they should. I am suprised by all the great reviews, so it may have been an error on my end. However, if I'm going to eat something that oily, it better be darn tasty to make the extra time at the gym worth it :-)
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Best Ever Corn Muffins

Reviewed: Dec. 14, 2003
Even people who don't like cornbread like this! It's kind of cakey and sweet. I made two batches, cooked in 8x8 pans for 40 minutes. People inhaled it. It's not a hearty cornbread, though, it's more sweet and delicate.
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Chili I

Reviewed: Dec. 14, 2003
Totally yummy, but a little too sweet, even though I used only half the sugar. Next time, I will reduce further. I doubled the recipe, had 10 people over, and they ate almost the entire pot. I paired the chili with the "Best ever corn muffins" from this site, and the people ate and ate! The chili is G O O D, really, really good. And you can easily adapt the recipe to suit you, like I left out most of the peppers because my Mom isn't into spicy stuff. I also left out the onions, because my husband is allergic to them, but upped the garlic a lot. It was just so good, and I was amazed at how much people ate. Thanks for making me look like a gourmet!
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Chocolate Peanut Butter Cup Cookies

Reviewed: Dec. 14, 2003
The whole family voted: 4 stars! I left out the peanut butter cup pieces. After eating them, we all pretty much agreed that they would probably be better without the cocoa powder and the peanut butter chips. I will try it that way next time. Yummy though. My husband is taking the rest to work tomorrow.
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Whole Wheat Honey Bread

Reviewed: Dec. 11, 2003
This is my revised rating, I rated it several months ago, and now make this bread about 3 times a week. Of course, it's still a 5, I just found some ways to make it even better, and perhaps my tips can help someone else. I use the Basic setting, NOT the wheat, and I use the light crust option. I mix all dry ingredients together-except for salt-before adding them to the machine, including 3 TBS of vital wheat gluten (1 TBS per cup of flour). My machine takes wet ingredients first, and I add the salt to the liquids instead of the dry, because I have learned that salt can kill the yeast at a certain stage. I have had no more problems with rising since I started doing this (and also adding the wheat gluten). This bread is my family's standby...we haven't bought bread in several months! It's wonderful to see my loved ones eating such healthy bread, and it's very easy to make in the bread machine. Sometimes I even mix up the flour mix in separate bags, and then when I want to make a batch, I just dump a premixed bag in with the water, salt, honey, and yeast. It's working out just fine, thank you for such an easy, healthy recipe that is now our basic every-day bread.
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Gazpacho II

Reviewed: Aug. 10, 2003
This gazpacho calls for far, far too much oil. I am not a lowfat diehard, but after eating this I am convinced that the called-for amount has got to be a typo. As written, the soup is very greasy, which is a bad texture in cold soup. I suggest cutting the oil to a few tablespoons. Start with two: you can always add more if you wish. I do think this recipe has potential, and will try it again with some tweaks.
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