Nancy Bowman Recipe Reviews (Pg. 1) - Allrecipes.com (10078158)

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Mexican Bean Salad

Reviewed: May 18, 2014
This is an awesome recipe! I made it as written BUT, didn't have chili powder so used some Sriracha sauce, and voila! worked like a charm. Remember to taste as you go if you use that stuff, though ... the heat will sneak up on you. Also, I put half the bean mixture into a gallon plastic bag - then dumped half the dressing on it, then filled it with the rest of the beans/peppers/onion and poured the last of the dressing over everything. 'Massaged' it all to get everything coated and stuck it into the fridge overnight (although I did pull out a little a couple hours later just to see if it was okay and happily, it tasted wonderful) The finished product is something your family and friends will definitely appreciate - it went over really well with my husband and he's not what you'd call a huge bean fan.
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Corned Beef and Cabbage I

Reviewed: Apr. 12, 2014
Lovely people, This recipe is wonderful written 'as is' - but I'd like to speak to those of you who are aggravated about people changing up the recipe and then rating it, since 'changing it up' really doesn't give you an accurate review of the recipe as written. I have this to offer: Some of us use what's on-hand rather than going out and buying ingredients specific to the recipe. I find this very helpful on occasion because 1) you might not have to go shopping if you use the substitutes or 2) you can learn a different way to use a spice or other ingredient - which only makes you a better cook. Also - I've found a few recipe reviewers who have taken allergies into consideration. Sometimes those 'change ups' can be invaluable and save time when you don't have to scour the Internet trying to find a way to omit a certain ingredient but still get the full effect of the dish. I, too, am sometimes frustrated with the review system - but if you try to understand where the reviewer is coming from, sometimes you can make a 'just okay' dish into something completely out of your original realm of thinking. Tolerance, folks ... just by the mere fact that people take the time to review dishes, even if they do change them a bit, shows they care enough to share their information with you. Happy cooking!
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4 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Sep. 24, 2013
Oh. My. Goodness! This is THE best crock pot beef stew EVER. I followed Corinne's additions from her October 10, 2006 post and you will absolutely never have to use another recipe again for beef stew. It's not, however, a dish I'd try to throw together before walking out the door in the morning - a little pre-prep would be needed if you're planning to do that. But I browned the beef and got everything into the crock pot within about 40-minutes from start to finish (including cleaning veggies and cutting them up) I didn't think 40-minutes was all that bad. In the original recipe you don't have to brown the beef and I'll probably try that the next time just to see if there's a difference in taste - but this recipe with Corinne's corrections is absolutely guest-ready ... including those who knit-pick at what you serve (we all have 'those' people in our families) I'd give this six stars if I could.
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Margo's Chicken Adobo

Reviewed: Jan. 28, 2012
Fabulous, fabulous, fabulous! A wonderful combination of flavors to tickle the taste buds of even the most finicky eaters. Easy to make, and although I didn't quite have a full cup of soy sauce on-hand, the chicken tasted out of this world. I did pierce the meat prior to browning and again while it was resting so it would absorb the maximum sauce in the slow cooker. Honestly, this is such a crowd pleaser! Thanks so much, Margo!
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1 user found this review helpful

Margo's Chicken Adobo

Reviewed: Jan. 28, 2012
Fabulous, fabulous, fabulous! A wonderful combination of flavors to tickle the taste buds of even the most finicky eaters. Easy to make, and although I didn't quite have a full cup of soy sauce on-hand, the chicken tasted out of this world. I did pierce the meat prior to browning and again while it was resting so it would absorb the maximum sauce in the slow cooker. Honestly, this is such a crowd pleaser! Thanks so much, Margo!
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3 users found this review helpful

Dad's Leftover Turkey Pot Pie

Reviewed: Dec. 2, 2011
I baked this in a deep dish quiche dish because I had roasted a 22-pound turkey on "the" day and had a big bag of leftovers. My husband practically ate the whole thing himself! The spices were perfect, it used up all our leftover turkey once we tired of sandwiches (never saw THAT coming!) and it was a wonderful, delectable dish! Definitely not too dry or too soggy ... it was perfect. Wish I could give it SIX stars!
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2 users found this review helpful

Bermuda Fish Chowder

Reviewed: Jul. 21, 2010
This is tasty, tasty, tasty! And, although it tastes fabulous the first night, if you can make it up the day before? .... All the better! This is one of those dishes that loves to infuse the flavor of its ingredients into the fish ... so making it up, letting it cool, then popping it into the fridge overnight and slowly warming it the following day before serving (or the third day, even) will bode well for you. This is a keeper ... and you don't have to change a thing unless you use a different type of fish (I've used red snapper and talapia so far). Happy chowder eating!
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6 users found this review helpful

Spooky Witches' Fingers

Reviewed: Oct. 29, 2009
These are a kick and so easy to make and "assemble" (if you can call it that!) Great flavor and texture as I took a hint from another Reviewer and tasted the dough as I went along; and also added the flour in stages to keep an eye on the consistency. "Skinny" means SKINNY, people - best to use your pinky finger as a guide and then, perhaps a little less width depending on the girth of your finger. Ha! Great, great, great recipe, Sandra ... thanks so much!
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3 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Nov. 17, 2007
I made this dish a couple of days ago with thighs (it's all I had). I took note of other raters saying the recipe didn't call for enough spices, so here's what I did: I cut down on the flour, upped the seasoned (or Italian) breadcrumbs by about 1/2 cup, and added about half-again as many spice(s). Voila! Also, I cooked the chicken pieces on the stove top for about 3-minutes each side (my oil was a little hot and they crisped up much faster than I thought they would) and finished them off in a 400 degree oven while I made the side dishes, set the table, etc. ... about 30-40 minutes. The family loved it, and the leftovers didn't quite make it to the dinner table the second day - they were gone by lunchtime. Crispy, tasty chicken in no time ... thanks for sharing!
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6 users found this review helpful

Savory Turkey Gravy

Reviewed: Nov. 15, 2007
This is a great (and easy!) recipe for turkey gravy. The only change I made was that I always use the water that I've boiled the potatoes in, instead of regular old tap water. I think it just gives the gravy a better taste plus with the potatoes having been in the water, it might even help with the thickening. Whether or not, this is a keeper. Thanks for sharing!
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297 users found this review helpful

Sausage Mushroom Quiche

Reviewed: Nov. 3, 2007
This was a great quiche ... and easy. I used bratwurst sausage because I had it on-hand but other than that, followed the recipe as written. The best test of whether a dish is 5-stars versus 4-stars or less (in my opionion) is if one has leftovers ... don't expect to have any with this recipe. It's definitely a keeper.
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1 user found this review helpful

Cranberry-Pear Tossed Salad

Reviewed: Nov. 3, 2007
I made this for a brunch last weekend, doubled the ingredient amounts because of the increased headcount and there wasn't even so much as a piece of green or a cranberry left over. I followed the recipe to the letter and had the luxury of using some pears out of our own backyard. Fabulous! I'm planning to use this salad both at Thanksgiving and Christmas, especially. The red of the cranberries, the greens and the white of the pears will look particularly pretty at a Christmas table.
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15 users found this review helpful

Bow Ties with Veggies

Reviewed: Jul. 6, 2007
This is an extremely versatile recipe - I followed the recipe but also had some leftovers from the Fourth of July party we had, so decided to throw in what I had. Delish! I added artichoke hearts, feta cheese, olives and zucchini (both green and yellow) - fabulous! I don't salt and pepper anything until just before serving and noted that it needed a little more salt than usual, but other than that this is a dish I can use leftovers in for a cold pasta salad as well as turning it into a main course (adding chicken or salmon, etc).
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Grilled Beets in Rosemary Vinegar

Reviewed: May 18, 2007
This is a wonderful dish for a barbecue or with a fancy dinner - you can serve it with just about anything but breakfast. We don't eat fresh beets all that often but about once a month I'll fix this dish and my husband loves it. I don't mess with the original recipe, just make it up as it's written. It tastes just as good (or even better) the next day if you have any leftovers at all!
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3 users found this review helpful

California Grilled Veggie Sandwich

Reviewed: May 18, 2007
So easy and quick and pleases everyone I've served it to! I've served this twice now and we absolutely love it. I have a stovetop grill pan that will make those gorgeous grill marks on the veggies, so I've made the sandwich on both an outside grill and inside as well ... this sandwich turned out just fine either way. This last time I made some minor adjustments for personal tastes, but if you follow this recipe to the letter you won't be disappointed. I chopped up some fresh flatleaf parsley to go into the mayo mix and used a bit more garlic. We love feta cheese so I didn't bother measuring, just crumbled it on top of the bread. I didn't have a red onion this last time and used a sweet one ... perfection! This sandwich is VERY forgiving to a few changes. I also slipped a few fresh tomato slices into the finished product just before serving - the last time I just sliced them up and served them on the side. This recipe won't disappoint, give it a shot!
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Apr. 19, 2007
At Easter I made this for my vegetarian friends for the most part, because they always seem to come out on the short end since they don't eat meat. But EVERYONE scooped this up (I served it with pita points) and there were no leftovers. I put in a bit more red pepper because I do like a "bite" to my dips ... my guests couldn't get enough of it!
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3 users found this review helpful

Dip For The Stars

Reviewed: Apr. 19, 2007
I made this for an Easter open house and not a drop was left. People loved it. Plus, this is one you can make the day before and pull out a few minutes early to put out ... I made mine in a short bundt pan so it looked very pretty when inverted onto my serving plate. Served it up with crackers and Triscuits ... delish!
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LuvAnn's Guacamole

Reviewed: Mar. 15, 2007
This is an easy, easy recipe to follow and there are NEVER any leftovers. The only thing I would caution you about is the salt. Mix it in in stages and do some taste tests instead of dumping it all in at once. Salt is such a personal taste, some like a ton of it, some don't like much at all. This recipe is excellent and a real crowd-pleaser. Don't be shy about serving it up!
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6 users found this review helpful

Roasted Red Bell Pepper Soup

Reviewed: Mar. 15, 2007
I made this for the first time last night and after dinner caught my husband bent over the stove, scooping the last of the soup from the pot. He loved it. I had loaned our blender to a friend so used a masher to blend everything together after it was cooked. I think we liked the chunks in the soup much better than having it pureed, but I'll try it both ways and see. I served marinated chicken with this soup along with a salad, and during Tom's second helping he cut up his chicken and dropped it into the soup "just to see" what it tasted like. He LOVED it. The marinade was Lawry's 30-minute marinade, "Thai Ginger with Lime Juice." These marinades are FABULOUS. Another we've had was the "Louisiana Red Pepper" and it's terrific. We have one more to try called "Tequila Lime with Lime Juice" and I have no doubt it will be delicious as well. We've only tried the first two on chicken so clearly there's some experimentation that needs to be done!
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Salmon with Tomatoes

Reviewed: Mar. 8, 2007
Here's a quick update on this dish ... my husband suggested using jumbo prawns instead of salmon (although we love the salmon) ... I tried it yesterday and it's just as tasty. This is a FABULOUS dish! Below is my original review ... I made it last night and I thought my husband was going to pick up the plate to lick off the very last of the sauce! I made just a couple of easy changes ... I used brown rice rather than white, simply because it's a little healthier and I think brown has a better flavor. I used Mexican diced tomatoes since that's all I had, they were spicy and I figured that was what was being called for so what the heck? This dish is good enough for the PICKIEST of in-laws or children, a wonderful recipe for company or a romantic evening at home with your honey. Honest to goodness, this was DEEEE-LICIOUS!
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31 users found this review helpful

 
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