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Glazed Dijon Carrots

Reviewed: Jan. 6, 2015
This was awesome! I used regular carrots and added broccoli and steamed instead of boiled. I only had honey dijon mustard so I cut the brown sugar in half. I doubled the glaze because I thought I would need it. I had more than enough and my pork chops tasted great dipped in it. Thanks for sharing!
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Baked Kale Chips

Reviewed: Jun. 26, 2014
Wow!! I ate the whole first pan of these all by myself! I love kale and this is my new fav way to prepare it. I better plant more :)
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3 users found this review helpful

Honey Baked Chicken II

Reviewed: Mar. 29, 2014
Yum!! Used 3 boneless skinless chicken breasts because that's what I had on hand. Added a dash of cayanne and reduced butter to 2tbs. I might eliminate completely next time. Sliced 1/2 a med onion into rings and layed under chicken. Marinated in fridge for 4 hours prior to baking. This came out so moist and delicious! Served over basamati rice with broccoli and carrots. Can't wait to eat the leftovers for dinner tonight!!
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Irish Eggs

Reviewed: Mar. 15, 2014
My mom used to make this not for breakfast, but as a special treat for dinner when I was a kid. She just called it fried potatoes with eggs. Mom always made this with sausage, but it's good with bacon or even no meat added. thanks for sharing!
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Super Scrambled Eggs Number One

Reviewed: Oct. 19, 2013
I have been making this for years with different combinations. I call it a scrambled omlet. I always sauté the onions first then add the eggs to them. I mix the cheese in when the eggs are almost done. Yum!
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Plain Cake Doughnuts

Reviewed: Nov. 30, 2012
My husband asked me 3 evening in a row to make him donuts. I searched and searched for a recipe that didn't require yeast because I don't keep it on hand. I did have to add more flour because it was quite sticky. I have never made donuts before and didn't have the proper cuters to make traditional donuts so I gave up and rolled small balls. I was a bit worried that they would taste funny because the only oil I had was olive oil. After a few test balls to check my oil temp I got it to the perfect temp. They puffed up great! Crispy on the outside and soft and fluffy inside. Shook them in a paper bag with cinnamon sugar. My husband said they tasted like elephant ears and that they were so good I should sell them. I never get this sort of compliment! Thanks so much for sharing this recipe!
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Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Sep. 29, 2012
I was a little worried about using canned chicken (canned meat and veggies have a funny after taste) but I was really pleased with how this turned out. I only used 1 can of chicken (next time I'll use 2) and I had to sub shredded monterey jack and ranch dressing because thats what I had on hand. I will make sure I pick up the blue cheese dressing for next time. This tastes exactly like the dip my friends make up at their cottage. They have named theirs "chicken crack" because it's so addictive. Thanks for recipe
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Black Bean and Salsa Soup

Reviewed: Sep. 16, 2012
I thought this was really good and simple. I did make it more complicated by using dry black beans (rinsed, soaked and cooked) and making home made salsa and low sodium organic vegitable broth. I also made at least double the recipe because I love home made soup and having leftovers. Served with cheese quesadillas. This would prob be a very good dip if cooked down more or by omitting some broth and adding cheese. Thanks for the recipe.
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Extreme Veggie Scrambled Eggs

Reviewed: Sep. 1, 2012
I have been making this for years. I call it a scrambled omlet. So simple, just throw in whatever fresh veggies you have on hand.
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Real Chiles Rellenos

Reviewed: Aug. 20, 2012
I really liked these, but my husband thought they were to spicy. I used green chiles from a friends garden. I too had tiny holes in my chiles from removing the seeds, but cheese didn't spill out. I baked mine because I do not usually fry or deep fry. I will try frying next time. I could not make the sauce because I sent hubby to the grocery and he forgot the stewed tomatoes. Served with spanish rice and sour cream. I will make these ahead and freeze them until ready to use to cute down on prep time.
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Maple Glazed Turkey Roast

Reviewed: Aug. 19, 2012
My husband really liked this, but I thought it was a bit to sweet. That was probably my fault though because I had no liquid smoke and didn't have time to run to the store. Chicken was very moiste and recipe was easy to put together. I cooked in crock pot on low with 1/2 cup water for 7 hrs. I will definitely make again when I have all of the necessary ingredients on hand. Hubby is looking forward to turkey sandwiches for lunch this week.
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Mediterranean Meat Pies (Sfeeha)

Reviewed: May 21, 2012
Thank you so much for sharing this recipe!! The meat tasted exactly like the meat from my favorite Lebanese bakery. I could only find ground lamb frozen in 1lb package, so I used the full pound with 1 pound of ground beef. I added a little bit of garlic and some ground allspice. I had to substitute lime juice for lemon, but it didn't seem to matter. My pastry work needs some practice, but I can't wait to make these again!
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Fried Morel Mushrooms

Reviewed: Apr. 30, 2012
I just got my second batch of morels for the year today! Rather than salt water, I soak mine in hot tap water for 10-20 seconds. It kicks the bugs right out. I then soak in cold water for a few minutes. While still wet I slice in half lengthwise and toss into a ziploc with whole wheat flour and fresh ground black pepper. I knock off any extra flour before frying. I think the egg overpowered mushroom to much. I fry in just a little olive oil, but thanks to the reviews I will try butter tomorrow.
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Chicken Asparagus Roll-Ups

Reviewed: Apr. 9, 2012
I made this tonight for dinner. I asked my husband what he thought, he replied "yummy" in between bites. I had to make 2 substitutions, tyme instead of tarragon and swiss cheese instead of provolone. I only used juice and zest of half the lemon. I spread a thin layer of seasoned bread crumbs on cutting board, brushed sauce on and laid sauce side down into crumbs. Brushed inside with sauce before adding cheese and asparagus. I baked at 350 for 30 minutes. My oven is touchy so I rarely set it above 350. Turned out moiste, tender and flavorful. I only used 3 pieces of chicken and had about a 1/4 cup sauce left over. Edit- I made this for a second time tonight using strained greek yogurt instead of mayonnaise. I thought it was a great way to save calories(greek yogurt 130 cal per cup, mayonnaise 640 cal per cup, light mayo 320 cal cup). Didn't work out as planned because the yogurt lost a lot of water and made the bottom of my chicken soggy. It was still good, but I will stick to light mayo from now on.
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Chicken with Mustard Sauce

Reviewed: Apr. 2, 2012
this turned out really good, the sauce had the perfect mustard flavor. I had to use garlic in place of shallots and dry white cooking wine instead of vermouth. I did make the chicken a little different. I rubbed whole raw breast with mild mustard, dipped in bread crumbs, browned in pan then baked while I prepared the sauce. I added a pinch of fresh tyme to the sauce and served over whole wheat pasta. I have been looking for a good mustard chicken recipe since having some at a friends wedding last fall. I've finally found my recipe.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Mar. 4, 2012
Mmmm.... yummm! I made a little different based on what I had on hand. I used 1 can tomatoe sauce and 2 diced fresh tomatoes in place of the whole canned tomatoes. I also seeded and diced 2 fresh jalapenoes instead of canned chillies. Skipped the chicken broth (to eliminate sodium) and just used 2 extra cups water. I increased cumin to 1 tbs, added 1 cup dry black beans and 1 cup frozen corn. Per 1 reviewer I added 2 sliced corn tortillas at the beginning to add some tortilla taste and to thicken. I put the chicken in raw and shredded after 3 1/2 hrs, then let it cook for another 3 1/2 hours till the beans were done. The enchillada sauce blended well and gave a great flavor. Some reviewers said theirs turned out thin and watery, but mine was thick and hearty. I think the tortillas helped and adding dry beans probably soaked up some extra juice. I squeezed the juice of 1 lime into the pot before serving and garnished each bowl with fresh avocado and a bit of sour cream. Definately make your own tortilla strips. This was oh so good. I can't wait to have leftovers for lunch.
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Stuffed Pepper Soup IV

Reviewed: Feb. 27, 2012
This was pretty good, but the rice absorbed all the broth. My husband went back for a second bowl and the broth was all gone. I think next time I will add more broth. There seemmed to be way more rice than meat, so I will probably reduce rice to 3/4 cup next time. Unless I was reading the recipe wrong, it sounded like 1 cup of dry rice which makes a lot of cooked rice. Overall it was pretty good. I will make again.
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Mujaddara Arabic Lentil Rice

Reviewed: Feb. 19, 2012
I made this hoping to mimic the lentils and rice from my favorite lebanese bakery. This was pretty close and was very good but seemed to be missing something. I read the reviews and did see the suggestion to add cinnamon and allspice. I did add a bit of cinnamon but I didn't have any allspice. I visited the lebanese bakery yesterday and mentioned that I had tried to make this but it was missing something. She just smiled so I knew she wasn't going to give up any secrets. I will try the allspice next time and maybe try replacing some water with vegitable broth. Also I diced the onions and mixed them through. Overall this was really good and I am so excited I can now make this for myself when I can't get out to buy it. Thanks for sharing and thanks for all the helpful reviews.
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Refried Beans Without the Refry

Reviewed: Feb. 19, 2012
I've made this about 5 times since finding recipe a few month ago. So simple, just put everything together in morning and its ready after work. I do like a bit more spice and flavor so I use 2 seeded quartered jalapenos and 1 tbs cumin and reduce salt. This makes a lot of beans and there is only 2 of us. I make bean dip out of the leftovers. I finely chop 1 jalapeno and 1/4 to 1/2 an onion and sautee in olive oil. I add this to warm beans along with some chopped tomato and cubed velevetta cheese. I also add leftover taco meat or ground beef I have on hand. I've been told its the best bean dip ever!
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