BugsNRoo Recipe Reviews (Pg. 1) - Allrecipes.com (10235114)

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Vegan Black Bean Burgers

Reviewed: Aug. 18, 2012
I made this with leftover black beans from black beans and rice, added a few extra seasonings, the bread and some flour, and cooked as directed. They turned out amazing!
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16 users found this review helpful

Flourless Chocolate Brownies

Reviewed: Jan. 23, 2011
These had good flavor, but they didn't have the texture I was after. I probably won't be making these again. They crumbled too easily for our taste.
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11 users found this review helpful

Potato and Cheddar Soup

Reviewed: Sep. 27, 2009
I made this for dinner last night (a double batch for my little family) and it's not even noon and the soup's all gone! I think that speaks for itself. I used tapioca flour instead of AP flour because of wheat allergies and the soup turned out great. I also made sure the onions were soft after cooking in the butter, then I added the flour, then the rest of the ingredients. It only simmered about 15 minutes because we were all so hungry, and the soup smelled so good! It was delicious.
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4 users found this review helpful

Herbed New Potatoes

Reviewed: Jul. 22, 2009
This recipe was a perfect use for new potatoes I dug up from my garden today. I didn't want to heat up my kitchen by roasting them. My kids loved them, too!
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1 user found this review helpful

Roasted Beet Wedges

Reviewed: Apr. 17, 2009
This was okay. Usually my girls eat up beets like there's no tomorrow, but even my toddler who usually devours beets and steals them off of my plate didn't eat much at all. I think the flavor of rosemary was too strong and really played up the earthiness of the beets, and we're used to a sweeter beet taste. The beets came out perfectly done and looked fabulous, but the taste was a little bit of a let-down. Still yummy because they're beets, but not fantastic. If I make the beets this way again, I will not add rosemary.
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0 users found this review helpful

Beef Stew II

Reviewed: Oct. 3, 2008
This was really, really good. But not as good as my mom's. The only thing I did differently was add three cubed russet potatoes, because it's a crime against nature to not have beef stew with potatoes in it. I browned the beef on the stove and just cooked it all in the same pot. It took about 1.5 hours until it was done. I didn't have time for a crock pot.
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5 users found this review helpful

Fudgy Brownies I

Reviewed: Oct. 3, 2008
These brownies turned out more like a cake than a brownie. I was disappointed with the results and won't be making this recipe again. The search for the perfect brownie recipe continues...
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9 users found this review helpful

California Plum and Quinoa Salad

Reviewed: Jul. 9, 2008
Delicious! I was looking for a nice quiona salad using ingredients I had on hand, and while this wasn't a perfect fit, I made it work. I didn't have any flax oil so I used all olive oil. I didn't have red or yellow peppers but I had orange so I figured that would work just as well. I never have walnuts on hand because my husband is allergic. I considered using pecans, but another reviewer used pine nuts, which I had, so I toasted them up and added them too. All in all, it was a delicious salad. I didn't have time to chill it properly, so I imagine it will be even better tomorrow for lunch!
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5 users found this review helpful

Rice & Beans (Haitian Style)

Reviewed: Mar. 6, 2008
This was really good! I left out the adobo because of dietary restrictions and the pepper because I was feeding it to my kids. It was good without being spicy, but my husband got out the hot sauce and that made the dish even better. Yum! This will be my go-to red beans and rice recipe from now on. And hopefully soon, we can find some gluten-free adobo sauce!
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2 users found this review helpful

Gingerbread Boys

Reviewed: Dec. 22, 2007
These cookies are fantastic! I can't stop eating them. My only complaint is that they spread a little more than I would like as they bake, so the boys and girls didn't look very sharp. But with a little icing, I was able to make them look like boys and girls again. Next time I will roll them a little thinner and bake for a little less time, while spreading the cookies out a little more. They rolled out beautifully and have a wonderful texture. I will be making these boys every December from now on! My only change to the recipe was molasses instead of dark corn syrup, partly because I don't have dark corn syrup and also because I prefer to not use corn syrup when possible.
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0 users found this review helpful

Restaurant Style Mac and Cheese

Reviewed: Nov. 30, 2007
This mac and cheese had such a processed taste to it, and there was just too much cheese. If I make this again, I will increase the pasta to 2 cups uncooked and I will reverse the ratio of cheddar to processed cheese. The positive was that it was very quick and easy to prepare! I guess I just don't like the taste of processed cheese.
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0 users found this review helpful

Cranberry Orange Cookies

Reviewed: Nov. 29, 2007
I replaced the cranberries with Craisins. I added a little extra orange zest but decided the batter wasn't "orange-y" enough, so I added about a half a teaspoon of pure orange extract to kick up the orange flavor a little bit. It turned out a little flat and not very pretty (which is very important since I'm making it as a Christmas cookie to give away), but it certainly was quite tasty! I think I may add a little extra flour next time to help make them puffier.
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2 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Nov. 25, 2007
YUM! This is the best zucchini bread I've ever tasted! It does stick to the bottom of the pan, and I had some pretty crazy looking loaves the first time I tried making it. Now, I take a little piece of parchment paper, trim it to fit the bottom of my loaf pan, spray a little Pam on the bottom of the pan so the parchment paper will stick, and spray the whole darn thing with some Pam. My loaves never stick to the bottom now. I also found that I sometimes have clumps of flour in the bread, so now I add the zucchini after everything else and I don't have that problem. I also have made this recipe with excess yellow crookneck squash and I think it tastes better than when I've made it with zucchini.
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1 user found this review helpful

Sixteen Bean Sour Cream Soup

Reviewed: Nov. 25, 2007
4 stars because the recipe submitter forgot to add that you need to do some sort of soak before you use dried beans. Although I'm sure most home cooks know to do a soak! I did a quick soak first, where I covered the beans in water, brought to a boil, took off the heat, and let them sit covered for an hour. Then I drained the water and rinsed them and started cooking. I used ham hocks which helped flavor the soup, but I probably had much less ham in my soup than called for. That was my only change to the recipe. My husband loved the soup! I thought the sour cream gave it a nice creamy texture, and it felt good eating it on a cold day. It was simple and it didn't take a lot of time to make. I will be making this soup again in the future!
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23 users found this review helpful

 
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