Fyne Recipe Reviews (Pg. 1) - Allrecipes.com (13017308)

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Magic Mango Bread

Reviewed: Mar. 17, 2009
This is the best quick bread I have ever eaten. I made it exactly as the recipe stated except one cup of the mango I pureed and I omitted the walnuts. I also used Ataulfo mangoes which are sweeter, less stringy, and are currently in season. The whole two loaves were eaten up by my husband, myself and our 1 year old in a matter of days. It is very moist, not too sweet and really tastes nothing like mango, more like carrot cake with a tropical twist. So yummy. Will definetly make again and again. Update: Made this again with regular mangoes...totally different. Mangoes were super ripe this time but the Ataulfo ones I used before just dissolved into the bread. I found the texture a bit too stringy this time. I think I'll stick to Ataulfo next time. Update #2: Today I made Magic Mango Bread with some substitutions after getting some suggestions and it turned out great. I subbed in one cup whole wheat flour and one cup AP flour instead of two cups AP flour. Also subbed in one cup splenda and half a cup of splenda brown sugar blend instead of 1.5 cups sugar. Better than my last batch that I made according to the recipe. I must mention that the last batch I made I added the dry to the wet and probably over mixed in the KA... Next time I think I'll try to sub some of the oil/butter for apple sauce or sourcream.
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World's Best Oreo® Fudge

Reviewed: Dec. 17, 2012
Super delicious and tastes just like Cookies 'n' Cream chocolate bars only creamier and with more cookie taste with the hunks of Oreo in there. Mine turned out great with out a thermometer.
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1 user found this review helpful

Buttermilk Syrup

Reviewed: Jul. 29, 2012
Holy carp...was this ever good. This is definitely a five star recipe. Who knew? Apparently 260 other reviewers. This rave review is comingfrom a CANADIAN who loves her some real maple syrup. This stuff is super tasty! Buttery sweet ambrosia on my pancakes! As other reviewers pointed out use a large pot to contain the foamyness, the buttermilk will curdle but it comes out fine and it gets much thicker as it cools.
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2 users found this review helpful

Milk Braised Pork Loin

Reviewed: Apr. 13, 2011
Ken from CA knows pork!! This was fantastic, imaginative and super tasty. A new taste sensation for my mouth!
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4 users found this review helpful

Lepp's Marathon of Love

Reviewed: Mar. 22, 2011
I would have this EVERY DAY!!!
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3 users found this review helpful
Photo by Fyne

Two Tier Strawberry Pie

Reviewed: Feb. 20, 2011
This is pure perfection. I love this dessert as is, it is very refreshing light and ever so tasty. I have made it with grenadine and it is just fine but I prefer it with strawberry liqueur (Fragoli).
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4 users found this review helpful

Mexican Shrimp Cocktail

Reviewed: Jun. 7, 2010
OMG- So good. I was looking for something to make with shrimp for supper one hot day and this was suggested. I didn't have all the ingredients a the time but it stayed on my mind until I finally made it a couple of days ago! So delish made exactly as stated and everyone LOVED it. In fact I am making it again today. Refreshing light and great for hot weather.
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5 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Dec. 26, 2009
I have never cooked swiss chard before and because of this recipe it will be a staple in future. Wow...tasty and so good for you! I will cut down on the fats in future to make it more healthy as I don't see any need for 4 tbsps of oil and butter for it to work out.
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7 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 27, 2010
This was really yummy. Elevates plain old potato and cabbage to the level of serving with rack of lamb!
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5 users found this review helpful

BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

Reviewed: Oct. 30, 2009
Very good cookies. I added too much chocolate chips though and couldn't really taste the peanut butter. Next time I'll measure!
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1 user found this review helpful

Barbecued Beef

Reviewed: Oct. 30, 2009
Fantastic recipe. Very tasty...just like my mom makes and I could never get quite right on my own. Use smoked paprika instead of liquid smoke and it was perfect. Also seared meat like pp's and deglazed pan with vinegar and added all into crock pot. Will definetly make again. P.S. Used the left overs to make Uglies a recipe on AR that uses canned bisquit dough to make cups filled with pulled beef and topped with melted cheese. Yummy as well.
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3 users found this review helpful

Green Tomato Cake

Reviewed: Oct. 13, 2009
This is a fantastic cake! I made it exactly as the recipe stated but added a dash of cloves and cardamom. So moist and great slathered with cream cheese icing. Next time I will replace some of the tomato with carrot and pineapple as it is very much my ideal carrot cake spice blend. P.S. As other posters stated I processed the tomatoes unpeeled in the food processor then salted and drained. They did show up as green specks in the baked cake. Update: Did add 1/2 cup of carrot and 1/2 cup of pineapple to replace one cup of tomato. Perfection! I used frozen tomatoes that I had salted rinsed and drained before freezing.
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Melt In Your Mouth Blueberry Cake

Reviewed: Aug. 11, 2009
It is exactly what is described by others...a moist scrumptious huge muffin like blueberry cake. The batter really did throw me off as I didn't let my blueberries completely thaw so the batter was even more thick. I practically had to press it into the pan but it was very tasty and not dry at all once baked. My only complaint is it only makes an 8x8 pan and I only got two small pieces before it disappeared!
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2 users found this review helpful

Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Jun. 29, 2009
My DH makes a similar recipe with veal and it is fab so I decided to try this for pork tenderloin. I'd have to say it is my absolute favourite way to eat tenderloin now. It is so tender and flavourful and I find it quite balanced. In my opinion it is perfection as is but I have made it quite a few times now and the only thing I change from the recipe is to add some chopped shallots before adding the liquid.
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Exchange Gang Pasta with Shrimp

Reviewed: Jan. 16, 2010
Thanks Keri et. al. for your wonderful creation. My whole family loved it. I made it as posted except used swiss chard instead of spinach as it needed to be used or tossed out. I eyeballed everything and ended up putting too much pasta in the sauce and it ended up a little dry...maybe next time I'll measure and it will turn out perfect!
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5 users found this review helpful

Chef John's Lemon Bars

Reviewed: Mar. 27, 2014
I can't stop thinking of these. They are perfection. Tart, buttery, crunchy and sweet.
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0 users found this review helpful

Brown Sugar Banana Nut Bread I

Reviewed: Dec. 1, 2009
This banana bread is delish! I screwed it up by melting the butter instead of just softening it. I also used half the required butter and half apple sauce. Subbed chocolate chips for the walnuts as a personal preference. This bread is moist, dense and really not too much fat. I only gave it four stars as it is nothing out of this world...just a good old banana bread. I will use this recipe again!
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2 users found this review helpful

Nordy Bars

Reviewed: Dec. 10, 2013
I have made these but have yet to taste them as they are in the oven as I type. They smell good! I just wanted to put it out there that when I did the first stage in the pan, I didn't read the directions properly. I plopped everything in the pan at once and heated. The mixture was separated into a peanut butter like paste on the bottom and a butter oil slick surrounding. If this happens to you do not fret! Once I added the eggs (mixed it in the stand mixer) it smoothed right out and all seem to have gone well after that!
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Root Beer Pork Chops

Reviewed: Apr. 13, 2011
This was a very good recipe and is definitely on my list to try again. I marinated for about 4 hours in the rootbeer but found the pork did not pick up any flavour from that at all. I may do it overnight next time. The reduction though was fantastic and totally paired perfectly with the grilled chop.
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1 user found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Apr. 9, 2012
I really liked these but I find them way too sweet. I did cut down on the amount of chips and PB cups. As a note to others who like me thought that 2 cups of chips AND ten PB cups was too much, the dough can handle the full amounts. I find that in the cookies I made the chip/PB cup ratio per cookie is low. Plus the PB cups totally melted into the cookie and are not discernable (sp?). If I make again I will press a few whole PB cup pieces into the top mid baking.
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2 users found this review helpful

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