Maureen Frusha-Boutwell Recipe Reviews (Pg. 1) - (10535101)

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Maureen Frusha-Boutwell



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Easy Slow Cooker Carne Guisada

Reviewed: Oct. 24, 2012
After reading the critiques here, I decided to try to alleviate the greasy issue and used a very fat free piece of round steak. This is a good cut of meat to use for slow cooking. I cut it up into small, about 1 and 1/2 inch chunks. Also used masa flour instead of all purpose and a small can of chopped green chilis. Kept the chili powder and beef broth, but added no cumin and tested while cooking for salt need. I omitted the red bell pepper but left in the garlic and onion of course. I did take the advice of another and waited to add the potatoes until about 3/4 the way done. Peeled and cut into 1 and 1/2 inch pieces(like the meat)I realize this is not how the recipe is written here, but felt I needed to heed the advice of others and change it up for our tastes. It turned out quite tasty. When I make it again, I may need to tweak with some additional spices, but so far, we like it just fine.
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4 users found this review helpful

Salisbury Steak

Reviewed: Aug. 1, 2010
I made the recipe as is and it was really very good. I would never attempt to rate a recipe that I had made ANY changes to as I would not be giving a fair assessment of the recipe as written. It would be like rating my own recipe. I think everyone who posts a recipe has a right to hear what people think of their recipes, as written. Once you tweak it, it's yours. I liked this just fine. When I make it again, I may alter a few things, but no one here will know about it.
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85 users found this review helpful

Herbed Twice-Baked Potatoes

Reviewed: Dec. 1, 2009
I used the cream cheese that comes in the tub, the Chive and Green Onion flavor (we use this on our bagels) instead of using cream cheese and chives seperately, but I used everything else exactly as listed in the recipe and they were excellent. Adding a bit of cheese on top during the last few minutes of baking is a personal choice.
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0 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 17, 2009
I made this exactly like the recipe. No changes or tweeks and it was supurb. I am making it again only with blueberries this time. This is the batter that molds itself all around the fruit; what we expect to see as cobbler at buffets, etc., steaming. I personally do not care for the bisquit type cobbler and for those of you who do, this won't be the recipe for you. The addition of the sugar on top, before it goes into the oven, is crucial if you want a crispness, somewhat like a creme brulee topping.
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5 users found this review helpful

Danny's Macaroni and Cheese

Reviewed: Apr. 28, 2009
Only because I make this all the time. As for the lack of creaminess many have complained about, while the macaroni is draining, simply had a half cup of whole milk to the pot, with a pat of butter, the grated cheese and allow to come to come to a simmer (no boil), then add the canned stewed tomatoes (you choose your personal favorite flavor) heat on medium then add the macaroni and let heat until heated through. No baking here. No cracker crumbs, no nothing else. It's a side dish at best. Once you start adding other ingredients, like onions, celery, etc., and baking it with cracker crumbs and additional grated cheese, it becomes a long drawn out process. This is designed as a one dish, "hey mom, I can make this in my dorm room" kind of dish. It can be made on a camping trip. STOP mucking it up with additions, another pot or pan, the requirement for an oven, etc. Gosh, way to "not keep it simple" many of you.
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157 users found this review helpful

Cabbage Rolls I

Reviewed: Apr. 17, 2009
Good but save a step and use instant rice. That's what I do and it tastes great and there's one less pan to clean. No need to browned beef as one reviewer suggested. If all the ingredients are put together, rolled in a cabbage leave and cooked, then the dish will come out perfect. Again I say, stop using rice that needs to be cooked ahead of time. Instant rice will cook up in the juices that the meat and tomato sauce create.
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19 users found this review helpful

Baked Pork Chops I

Reviewed: Mar. 4, 2009
I've been doing a version of this for years. Bonelsss chops, trimmed of all visible fat, breaded, fried, then transferred to baking pan with a rack to keep them from sticking. I add water to cover the bottom of the pan, about 1 inch, cover with foil and bake about 40 minutes. They require no knife to cut, are so tasty you can't believe it. Plate these and prepare gravy to serve at the table, so everyone gets a choice. Not everyone likes gravy on their meat.
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6 users found this review helpful

Enchilada Casserole III

Reviewed: Feb. 3, 2009
I made this EXACTLY as listed and give it 5 stars. If I had made any changes, I could not give it any stars since it would not longer be the recipe at hand. I don't understand you people. You decide to try a recipe but make an inordinate amount of changes to it FIRST, then rate it. Aren't you just rating your own version of this recipe? Why don't you people just follow the original recipe, rate it, then make the recipe again with your changes. Is there no honestly around at all that so many would rate highly a recipe, no less, that they have changed and personalized?
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702 users found this review helpful

Central American Tacos

Reviewed: Oct. 16, 2008
Okay. Added a bit more spice. Actually, I grew up in El Paso, TX and the Woolworths on the ground floor of the building I worked in (circa 1964) made these, only they rolled the meat up in a flour tortilla and called it a burrito. That's what I did, and as I said, I added more seasoning to the meat mixture and also green chiles, and no sauce whatsoever.
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0 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 26, 2008
I halved the recipe and still got lots more than 32 cookies. Really delicious and they do stay soft.
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0 users found this review helpful

Teriyaki Chicken

Reviewed: Mar. 29, 2008
My husband and I really enjoyed this recipe. I used pieces of cut up chicken, legs, thighs and 1 breast, instead of a whole chicken cut in half. Marinated the pieces in a plastic bag. Baked the chicken uncovered and basted as directed. However, since I used cut up chicken pieces, I was afraid the meat might get too dry, so half way through the cooking, I tented the baking dish, loosely, with foil. Wow! Moist yet the chicken stayed on the bone.
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2 users found this review helpful

Meatball Sandwich

Reviewed: Mar. 2, 2008
This recipe was just okay. Bland actually. No salt in the recipe and the grated cheese didn't offer much salt either. The italian spice addition was a let down. I think basil and oregano would be enough on their own.
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2 users found this review helpful

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