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

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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

Curried Turkey

Reviewed: Nov. 16, 2010
I give this 5 stars because it's a great idea for using up leftover turkey, and something different from the typical casserole. First of all I halved the recipe for 3. I did jazz it up based on other reviews, I added more spice (1 heaping tsp curry, 1/4 tsp garam masala, 1/4 tsp cinnamon). I substituted the apples for 1 cup potatoes, 1/2 cup each carrots and peas (parboiled together until crisp tender to save on pots). For color I added 1/2 cup tomato sauce. I also sauteed 1 large clove of garlic with the onion along with the spices along with the flour. I also added 1/2 cup chicken broth to the milk along with the OXO cube. I used the dark meat from the turkey for the additional flavor. The result was plenty creamy, and there was enough sauce for the additional vegetables. I did forget the lemon juice, and it was fine without. Served with Jasmine rice, it was a great weekday meal, that didn't take long to cook...my kind of recipe.
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15 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

Ham and Cheese Quiche

Reviewed: May 5, 2012
Yum. The filling was made almost to the letter except for the following. I added 1/4 cup of chopped red onion. I did not have the whole amount of the half and half, so I topped up with evaporated milk. I had two eggs so I added egg white. Instead of the crust (higher in fat), I sprayed the pie plate with PAM, and pressed in 1 1/2 cups of shredded potatoes onto the bottom of the pie plate. Sprayed the potatoes with more PAM and baked for 15 minutes before filling. Delicious. Thanks for the recipe.
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9 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

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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7 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

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

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

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

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

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

Shrimp Scampi V

Reviewed: Jan. 11, 2011
Delicious! Half and half butter/olive oil as suggested (for lower "bad" fat content) and half the white wine. YUMMY! Thanks for this recipe.
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4 users found this review helpful

Old Time Chicken Divan

Reviewed: Jan. 4, 2011
Delish as written. Much better than soupy Divan. I used leftover turkey to help clean up the New Year's bird. Yummy!
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4 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

Quebec City Sugar Pie with Thick Cream

Reviewed: Oct. 8, 2012
Oh this was soooo decadent. Real vanilla extract is the key to the delicious taste. Mix the sugar, flour and salt very well before adding to the wet ingredients (I used a pastry blender). Remember to add the sugar mixture slowly to the wet, mixing well so that the sugar dissolves. I love the fact that the recipe does not require butter as so many others do. Remember that to get this pie right, you'll need to remove it from the oven as soon as the custard is set. I used the oven directions as directed (10 minutes at 400, 40 minutes at 350) and it was perfect. My mother was Acadian, and her recipe could not match this one. My husband and I loved it.
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3 users found this review helpful

Simple Crustless Spinach and Mushroom Quiche

Reviewed: Aug. 30, 2012
I made it as written, and while edible, I found it a little too sour (as in sour cream). I used low fat sour cream, so perhaps if I had used regular sour cream it would have been better.
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3 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

Crustless Spinach Quiche

Reviewed: Sep. 3, 2012
Delicious. I threw in a cup of chopped ham and a little red pepper. The Muenster is fab! Even better the next day. Served with fresh cherry tomatoes.
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2 users found this review helpful

Baked Scallops

Reviewed: Apr. 6, 2012
very good. I dolloped the half and half over the floured scallops. I melted the butter and mixed in the breadcrumbs. I also added a touch of garlic and onion powder. This was delicious. Would make again.
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2 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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