Basset Hound Mommy Recipe Reviews (Pg. 7) - Allrecipes.com (10058037)

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Linda's Lasagna

Reviewed: Mar. 3, 2009
I made this quite some time ago, but I never did rate it. Like many, I used ricotta cheese instead of cottage cheese. The noodles don’t need to be cooked in the pot of water all the way; they’ll cook some in the oven too. Remember to let the lasagna “rest” for 10-20 minutes after cooking; this will allow the ingredients to bond together and will help keep the lasagna from falling apart when it is cut into. One reviewer suggested that this lasagna be baked for 30 minutes the day before serving and on the next day, topped with the suggested mozzarella and baked for an additional 15 minutes. I did this and the lasagna ended up being lukewarm in the middle and was not as hot as it should have been. Although I think this was good advice, I believe the lasagna needs to come to room temperature prior to baking for the remaining 15 minutes; otherwise, the amount of time it will spend in the oven won’t be sufficient to raise the temperature from cold to piping hot. Still, the lasagna got wonderful reviews from everyone who ate it. My fiancé suggested cooking the boxed store-bought lasagna since he thought that the taste of the store-bought stuff would not be easily beaten (he wasn’t attempting to insult my cooking or anything :). I am happy to say that this lasagna proved him wrong! Thank you for a fabulous recipe!
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Alaskan BBQ Salmon

Reviewed: Mar. 2, 2009
I cooked this for my sister and I and we both enjoyed this dish. I used a salmon filet and tilapia fillets since I had no beef or chicken thawed out and since I wanted a quick and easy dinner (I didn’t have enough of one type of fish to feed both of us either, so I had to mix and match). The tilapia was okay with this sauce, but the salmon was better by far. Also, since I don’t have a grill, I baked the fish for around 14 minutes. I’m sure the salmon would be phenomenal when wrapped in foil and cooked on the grill. I’ll be sure to give it a try whenever I acquire one. :)
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French Toast I

Reviewed: Mar. 2, 2009
Yum! I made this recipe as stated, including the optional cinnamon, vanilla, and nutmeg. Thanks for a great basic French toast recipe!
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Easy Cheese and Garlic Scones

Reviewed: Mar. 2, 2009
As is and based on other members’ reviews, I don’t believe this recipe would be too good. However, it can be saved! Like other reviewers I made several changes: I used six T. butter, one t. rosemary, one t. basil, one c. cheese, ¾ c. milk, and three cloves of garlic. I cooked at 350 F for around 15 minutes. They tasted great but were still a tad heavy; next time I will cook at a slightly lower temperature. Also, like another reviewer suggested, I will put the dough in a bowl, cover with cling wrap, and let set in the refrigerator for 20 to 30 minutes. I’m rating this recipe a three since it has good potential, but requires several alterations.
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Garlic Green Beans

Reviewed: Feb. 24, 2009
Amazing is the word to describe these green beans. This is a wonderful recipe that serves to dress up every-day ordinary green beans; it will meet the needs of busy cooks looking for a quality side dish, and is versatile enough to use while entertaining. I only wish I would have had more green beans in the bag last night. Thanks for a truly wonderful dish!
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Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 24, 2009
When I cooked this, I was lazy and didn’t measure the ingredients. The dish had a good flavor, but it was a little on the vinegary side (my fault, of course). I’m sure that when made correctly, this recipe yields fabulous results. The glaze made for a wonderful change from the typical lemon-butter recipe. I will absolutely make this again, but next time exercise a little more caution when adding ingredients. :) “Eyeing” measurements is often okay, but I wouldn’t readily recommend guessing when it comes to ingredients that can impart a strong taste when added in excess!
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French Toast II

Reviewed: Feb. 22, 2009
This is a good recipe. However, I tried using the recommended amount of nutmeg and it was too much and imparted too strong of a taste. Next time I'll cut the amount in half. I'm not sure about saturating the bread in the wet mixture, either. I scaled the recipe to four pieces, and when I saturated the first piece of bread in the mixture, I ended up not having enough left for the remaining three pieces. A quick dip of both sides of bread may be enough. Still, this was a good recipe!
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Lemon Garlic Tilapia

Reviewed: Feb. 12, 2009
For two servings of this recipe, I used two T. butter and one T. lemon juice instead of the recommended amounts. I seasoned the fish with salt, pepper and a touch of paprika prior to cooking for ten minutes at 400°. I served this with couscous and spinach. This seemed like a good tilapia recipe that could also be used with other types of fish.
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Arizona Chicken

Reviewed: Feb. 10, 2009
This was a quick and easy “more-than-basic” main dish. I used canned tomatoes, fresh garlic, and added chili powder and cumin. I scaled the recipe down to two servings and the chicken took only twenty minutes to cook instead of the recommended thirty. I served it over rice with corn. The mixture would be good when used in tacos or burritos, so I may try that next time.
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Easy Coq Au Vin

Reviewed: Jan. 29, 2009
This recipe wasn’t bad. I felt that the amount of wine used should have been at least doubled in order to have enough sauce. Also, the recipe “as-is” lacked flavor and could have used some additional seasoning. However, if the chicken would have had more wine to cook in, the wine would have imparted more flavor to the dish and the lack of taste would no longer be an issue. As a starter recipe, this is fine, but dressing it up a bit doesn’t hurt!
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Grilled Salmon with Creamy Tarragon Sauce

Reviewed: Jan. 17, 2009
This is a good, easy recipe. I used low-fat mayo, non-fat yogurt, and added dill. I didn't have tarragon, so I substituted 3/4 t. thyme and 1/4 t. fennel. I would make this again.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 7, 2008
What a great stuffing recipe! It’s so different from the boxed kind! I used Granny Smith apples, sourdough bread, sage sausage, and fresh herbs. I plan to experiment using different apples, sausage, and bread, but the way I made it was absolutely delicious. I will likely omit the liver next time since many do not find its taste appealing; I don’t think doing so will cause the recipe’s flavor to suffer much. Note: this recipe does not taste like the out-of-the-box stuffing—it has a unique and wonderful flavor. If you are looking for a boxed-stuffing-like recipe, this may not suit you. However, if you’re looking for a great-tasting dish, try this!! Thanks for a great recipe!
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Cranberry Sauce

Reviewed: Nov. 7, 2008
Good cranberry sauce! I used to have canned sauce growing up, but fresh is great! I must admit though, that due to growing up on canned, I like canned and fresh equally… :) This was an easy and good recipe though. I used half brown sugar and half white, along with a dash of cinnamon. I may add a bit less orange juice next time as I felt that the sauce was a little runny and didn’t solidify as much as I would have liked.
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Candied Sweet Potatoes

Reviewed: Nov. 7, 2008
Sweet potatoes take FOREVER to get soft. Boiling for 15 minutes would not have worked. I boiled the sweet potatoes for an hour and some pieces were still hard (some were mushy too)! Of course, I had a lot of sweet potato pieces stuffed into one pot, and I’m sure if I spread them out more evenly, they would have had a better consistency. That’s what I’ll do next time. I had planned to leave the sweet potatoes in chunks as that was how I had them growing up, but I kind of liked the mushy ones. My end result was a mixture of mushy and solid pieces (which ironically is what the recipe result was supposed to be) and I think I may eat them like that from now on. I reduced the brown sugar and butter to ¾ c. each and used fresh sweet potatoes. What a great recipe!
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Rosemary Roasted Turkey

Reviewed: Nov. 7, 2008
Fabulous! This was my first time making a turkey and my dinner guests (mom and sisters) said it was the best turkey they have ever eaten. Everyone loved it! Prior to cooking the turkey, I brined it using the Turkey Brine recipe from this site. The turkey came out a beautiful golden-brown color and was incredibly moist. My 12-pound turkey took around three hours to cook (brining reduces cooking time by 20-30 minutes or so); I began by cooking the turkey breast down, covered with foil, then turned it breast-side-up and uncovered it for the last 45. I forgot to put water in the bottom of the pan, but it still turned out great. I placed an onion, carrot, parsley sprigs, and celery in the turkey cavity. I will be making this again for Christmas with my fiancé’s family and I’m sure it will only get better!
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Turkey Brine

Reviewed: Nov. 7, 2008
For those of you worried about the safety of brining a turkey in a non-food grade bucket or trash bag, a brining bag may be a better alternative. I was unaware of brining bags until I stumbled upon them at Bed, Bath, & Beyond. The bags I found were safe, inexpensive, spill-proof, and worked great. When brining, I used half apple juice and half chicken broth, and fresh herbs. I placed the turkey in the brining bag which I then placed in one of my refrigerator vegetable drawers and left for twelve hours. I cooked the turkey using the Rosemary Roasted Turkey recipe from this site. I’ve never brined a turkey before (or cooked one for that matter), but I think I always will from now on! :)
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Braised Balsamic Chicken

Reviewed: Nov. 7, 2008
Yum! This was a tasty and easy one-pan dish. I really like the fact that recipe can be made without having to make an extra trip to the store for ingredients. I used fresh herbs since I had some that I wanted to get rid of and added approximately three T. black olives (that was all I had left in the fridge) and 1/3 c. chopped mushrooms. Artichokes would be good to add as well; I always like to make recipes healthier in any way I can, so extra veggies often find their way in! :) To combat the vinegar taste that many reviewers mentioned, I used one T. brown sugar and the taste was just right. I prepared this for my mom and two sisters and everyone loved it. Thanks for a great recipe!
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Jay's Jerk Chicken

Reviewed: Nov. 7, 2008
I loved the flavor of this dish. It was my first time making anything Jamaican and it turned out great and full of flavor. I used extra jalapeno for added spiciness, but may add more next time or use a habanero pepper instead. I marinated the chicken overnight and cooked it at 350° for 30 minutes.
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Marinated Wild Salmon

Reviewed: Oct. 8, 2008
Fabulous! The salmon had a nice light tanginess to it! I omitted the green onion and cilantro because I did not have any. I added ½ t. parsley, ½ t. basil, extra garlic, and used red balsamic vinegar instead of white. I scaled the recipe for two salmon fillets, but after making the marinade with the scaled amounts, I realized I wanted more marinade. While making the second batch of marinade I grabbed the wrong bottle and ended up adding malt vinegar instead of red wine vinegar! The recipe still came out great despite my mistake! I’ve never made the recipe before, so I’m not sure if the malt vinegar added to the taste or if I had enough red wine vinegar in the mix to counteract any negative taste the malt vinegar may have imparted! I will make it again, this time using the correct vinegar, and see which way I prefer! I wrapped each salmon fillet in aluminum foil and the fish came out incredibly moist. I served the dish with rice and an Italian vegetable mix. Incredibly easy and just as good!
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Good Old Fashioned Pancakes

Reviewed: Oct. 2, 2008
These made eight of what I consider to be small pancakes (I'm used to bigger ones). I was out of butter so I substituted unsweetened applesauce. Like reviewers suggested, I mixed the wet and dry ingredients separately and then added together. I used 1.5 c. milk, 2 T. baking powder, 1/4 t. salt, 1/2 t. cinnamon, and 1/2 T. vanilla.
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