NB Roy Recipe Reviews (Pg. 1) - Allrecipes.com (10408212)

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Kristi's Tetrazzini

Reviewed: Apr. 29, 2008
I made this recipe with some of the suggestions of other reviewers. Used the chicken stock to add to the Cream of Chicken soup. Added garlic and some chopped green pepper with the mushrooms, onion and celery. Softened the veges in a wok prior to adding chicken and broccoli. Used fettucini as I did not have egg noodles. Suspect that it will be better tomorrow.
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2 users found this review helpful

Thai Pineapple Chicken Curry

Reviewed: Jul. 27, 2008
This was excellent. I used bean sprouts instead of bamboo shoots. I gave the recipe to a co-worker who also thought this was "restaurant" quality. She's been sharing with everyone.
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1 user found this review helpful

Vegan Curried Rice

Reviewed: Oct. 8, 2008
Like other posters, I added a cup of water, and added a 1/2 cup of peas. We had it with pork chops. Yummy! My husband loved it.
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0 users found this review helpful

Thanksgiving Leftover Casserole

Reviewed: Dec. 27, 2008
We loved this recipe. As another member said, it beats the cream soup recipes and is a great way to use up leftovers. I only had one small (160 ml) can of evaporated milk so I upped the water a little. Rather than the stuffing mix, I heated some homemade stuffing. I also reheated the potatoes (they spread a lot easier). Because the sauce was already hot, as well as the stuffing and potatoes, I reduced the cooking time to 30 minutes. Voila! Fast and super supper. PS...one reviewer thought it was too sweet. You likely used sweetened canned milk instead of evaporated milk.
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8 users found this review helpful

Pork Tenderloin with Stuffing

Reviewed: Jan. 16, 2009
This was wonderful. Here are the changes I made. I did not fry the tenderloin. I softened 1 cup of croutons in 1/2 cup chicken broth. Sauted the onions and celery with 1/2 tsp minced garlic in 1 TBSP olive oil, 1 TBSP butter. I added 1 tsp sage and salt and pepper to the softened croutons. I then mixed the onion/celery mixture into the crouton mix. I did not skimp on stuffing the meat adding stuffing till it was about 1 - 1 1/2 inch thick pressing down as I added the stuffing. I tied the pork and stuffing at 2 inch intervals, placed onion and about 1/4 cup white wine into the baking dish. I did not have a rack so I placed the pork right into the shallow dish. I topped the pork with Montreal steak spice and baked for 40 minutes and broiled for 5 minutes. In order to save time, I baked small potatoes on the oven rack and cauliflower flowerets (tossed in olive oil and salt) in a shallow pan lined with parchment paper. I took the vegetables out after 45 minutes and covered, then broiled the meat to brown it up. I made gravey with the juices and onions and served the stuffed pork with a spoon of gravy. Also served with homemade pickles. Yummy! This one makes it to my recipe box.
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71 users found this review helpful

Butter Chickpea Curry

Reviewed: Jan. 16, 2009
We loved this recipe. I added chicken, cauliflower, carrots and peas as well as the chick peas. I used a can of tomato sauce as I didn't have the soup. Will definitely make again!
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0 users found this review helpful

Cissy's Shrimp Penne

Reviewed: Apr. 21, 2009
This recipe is lovely! I made it as outlined. My fish stock was created from Superior Touch - Better Than Boullion Lobster Base (which adds its own thickening agent). More expensive but well worth it. You must reduce the broth well before tossing with the pasta. Don't forget that the pasta will absorb some of the juices (I always let my pasta sit in the juices like you would let a roast rest after removing it from the oven...at least 10 minutes.) The parmesan and the pepper are key to the taste. I loved this recipe and will definitely make it again!
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7 users found this review helpful

Lobster Rolls

Reviewed: Jun. 23, 2009
Living in New Brunswick on the Bay of Fundy makes it affordable to buy from the fishermen. This recipe is great...though I left out the celery as I find it can overpower the delicate flavors of seafood. I grilled my hotdog buns in a little garlic butter and served with a spoon full of cheddar cheese sause (made from a simple white sauce with cheddar melted into it). Yummy
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6 users found this review helpful

Baked Ziti II

Reviewed: Oct. 19, 2009
I made it according to the recipe except used low fat ricotta. I loved the taste, but the results were not creamy. The texture was more granular, perhaps because of the low fat Ricotta. Very quick and easy to make, a great weekday, no-meat dish. Plenty of leftovers. I think it will taste better tomorrow.
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0 users found this review helpful

Mini Ham Quiches

Reviewed: Oct. 19, 2009
I made this as described, only adding some sauteed onions. I baked in the muffin tins, and though they were greased well, they still stuck (somewhat). One change I would make is to mix the biscuit mix in with the melted butter before adding milk and egg. Mine tended to be lumpy with congealed butter. They were very tasty. Next time, I'll use my quiche pan rather than the muffin tins. Easier cleanup.
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5 users found this review helpful

Manicotti Alla Romana

Reviewed: Apr. 4, 2010
good
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2 users found this review helpful

Three Cheese Manicotti II

Reviewed: Apr. 4, 2010
My son made this recipe. Delicious. He added 1 cup chopped drained (wilted) spinach to the cheese mixture. He used the Best Marinara Sauce Yet recipe (also fabulous). He split the recipe in half and froze one pan. We ate with a caesar salad and crusty roll. There were two left which we had the next day with Chicken Parmesan, caesar salad, and roll. What a treat for a mom with a broken foot!
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6 users found this review helpful

Parmesan Chicken

Reviewed: Apr. 4, 2010
Excellent. We had it with 3 cheese manicotti from this website, a caesar salad and crusty roll. Delicious. PS...Had it the next day on an Italian bun, with some marinara, mozzerella baked in a toaster oven till cheese melted. Great leftover sandwiches.
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2 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Apr. 4, 2010
My son made this for the Three Cheese Manicotti II from this website. He sauted 1 clove garlic with the onion, then crushed another into the sauce when he added the white wine. This was very good, and is a keeper for all my recipes calling for a marinara. PS (He used crushed tomatoes, therefore did not have to use the blender...quicker cleanup).
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3 users found this review helpful

Pork Tenderloin alla Napoli

Reviewed: Apr. 10, 2010
We loved this...doubled sauce as others suggested...served with Angel Hair pasta. Will definitely make again.
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11 users found this review helpful

Chicken and Cheese Stuffed Jumbo Shells

Reviewed: Apr. 10, 2010
Great. I followed this recipe nearly exact, except used mozzarella, no cheddar. For the sauce, I used this site's Best Marinara Sauce yet.
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2 users found this review helpful

New Brunswick Lobster Casserole

Reviewed: Jun. 4, 2010
A fellow North Shore girl...there's no lobster like it. This recipe was awesome. Thanks for sharing.
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4 users found this review helpful

Artichoke Bites II

Reviewed: Jun. 11, 2010
I made exactly as directed. Delicious. I had many requests for the recipe. I added the artichokes at the end of the recipe, and pulsed my blender so that they were not pureed. I also let the mixture sit for 10 minutes to let the bread crumbs absorb the moisture. They turned out perfectly (I did have to let them bake a little longer than specified)
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6 users found this review helpful

Avocado Salsa

Reviewed: Aug. 5, 2010
I scaled the recipe down to 8 servings and made it nearly as directed except used dried cilantro (instead of oregano) and some cumin. We LOVED it! Thanks for the recipe.
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6 users found this review helpful

Scalloped Tomatoes

Reviewed: Sep. 29, 2010
I loved this recipe. I probably would not add as much brown sugar next time, as I like my tomatoes a little less sweet. I followed other suggestions and toasted my bread cubes until crusty, and added some garlic. Substituted half the butter for some olive oil. Would definitely make again.
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6 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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