bonkselle23 Recipe Reviews (Pg. 1) - Allrecipes.com (10603926)

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Muhammara

Reviewed: Oct. 6, 2008
This recipe is definitely missing roasted red peppers. I used a recipe from another site that called for them. I think this is the kind of dish that you either love or hate.
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20 users found this review helpful

Zucchini Miso

Reviewed: Aug. 2, 2008
I skipped the sesame seeds and nori for ease, and this was still a winner. It was slightly salty for my tastes (a function of the miso, as far as I can tell) but otherwise great. Also, I mixed all the dressing ingredients except the broth together, then eyeballed the amount of broth to get the desired consistency (since other reviewers had warned 1/4c was too much). Everyone loved it!
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15 users found this review helpful

Dulcia Domestica

Reviewed: Oct. 6, 2008
This was amazing! I didn't grind up the nuts -- just stuffed them in whole. Also used much less wine and honey than called for, and it was still plenty. I served this with little toothpicks stuck in and it was beautiful and delicious. The only thing I'm not sure of is whether this should be served as a side dish or dessert!
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13 users found this review helpful

Fresh Green Beans, Fennel, and Feta Cheese

Reviewed: Sep. 21, 2008
So easy to prepare, and it tasted as good as it looked. Great way to get your veggies! (I subbed Pam for the olive oil to cut down fat and used dried basil instead of fresh and it was still a total hit.) Will definitely make this again!
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8 users found this review helpful

Candied Sweet Potatoes

Reviewed: May 21, 2008
Like others, I didn't precook the potatoes. Just put them in a dish, poured the sauce over and baked for an hour or so. Also added cinnamon and pumpkin pie spice, as well as pecans to the top. Came out exactly as I expected.
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6 users found this review helpful

Greek Pasta Salad III

Reviewed: May 20, 2011
I find that what you put in a Greek Pasta is fungible; it's the dressing that's make-or-break. And this dressing really delivers that classic Greek dressing flavor.
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5 users found this review helpful

White Chili with Ground Turkey

Reviewed: Mar. 16, 2011
I stuck to the recipe, though I tossed in some raisins in the last 10 minutes for a fun punch. Very interesting and nice taste - definitely different from a beef chili, but good different. :)
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5 users found this review helpful

Summer Nights Eggplants

Reviewed: Aug. 2, 2008
Following another reviewer's suggestion, I simmered the veg mix in water to cut down on the oil, and then used a slotted spoon to transfer the veg into the bread crumb bowl. I only used 1.5c bread crumbs and thought it worked great -- wouldn't suggest going over 2c. Unfortunately, the eggplant shells didn't cook through in the 20 min they spent in the oven, so my guests ended up picking out the filling and eating it w/o the shell. The recipe definitely has potential, so next time I'll try baking the shells, and then stuffing them and baking them further.
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4 users found this review helpful

Tofu Lasagna

Reviewed: Mar. 31, 2008
Per everyone else's suggestion, I used 2 jars of sauce and 2 cups of cheese for the sauce mixture. I also added a layer of spinach, mushrooms, onion and zucchini and increased the amount of spices. (used cinnamon instead of nutmeg w/no problem.) Turned out great.
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4 users found this review helpful

Chocolate Cobbler

Reviewed: Sep. 21, 2008
Total disaster. This was inedible. The bottom layer was a gummy mess, and the whole thing wasn't sweet at all, despite the vast amounts of sugar. Hugely disappointing.
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3 users found this review helpful

Raspberry Sour Cream Pie

Reviewed: Aug. 2, 2008
Awesome! The sour cream turns into a custard-like texture which is really great. My pie was quite tart, but I bet that varies depending on your raspberry batch. I used pre-sliced almonds instead of walnuts and they came out great -- really added to the taste. I accidentally baked the filling and topping all at the same time, but it came out looking beautiful -- everyone thought the pie was store-bought! Without altering filling or topping quantities, this yielded one overflowing, delicious, gone-in-five-seconds pie.
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3 users found this review helpful

Indian Relish

Reviewed: May 2, 2009
Served on top of cream cheese, per everyone's suggestion. Used cornstarch to thicken at the end. Everyone loved it and polished it all off. Will def. make again.
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2 users found this review helpful

Spicy Strawberry Salad

Reviewed: Sep. 6, 2008
Looked stunning, and tasted like it came from a restaurant kitchen. I subbed regular mustard for the dry mustard (check the conversion rate online -- it's not 1:1), but followed everything else to a T. Absolutely a company-worthy dish.
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2 users found this review helpful

Lemon Curd Bars

Reviewed: Jun. 7, 2008
Too much crust, not enough lemon! I left out ~ 1/4 of the top layer crust, and it was still too much of the dough aspect, and not enough flavor. I would suggest doubling the lemon curd and keeping the amount of dough the same.
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2 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Sep. 3, 2011
I doubled the spices and didn't marinate it at all. The suggested cooking times/temps worked perfectly for me.
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1 user found this review helpful

Caramelized Turnips

Reviewed: Jul. 30, 2010
Very simple straightforward flavor - just sweet. Still good, though, if you have turnips to get through.
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1 user found this review helpful

MMMMM... Brownies

Reviewed: Oct. 23, 2008
I followed the recipe to a T and they came out completely inedible.
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1 user found this review helpful

Spinach Salad with Peaches and Pecans

Reviewed: Sep. 21, 2008
I used a bottled poppyseed dressing and the salad was fairly unspectacular. Next time I'll try it with my homemade dressing, which I think might give better results.
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1 user found this review helpful

Couscous, Cranberry, and Feta Salad

Reviewed: Sep. 21, 2008
Easy and delicious! Next time I might add a bit of finely shredded carrot. Only tip is to be sure that your cuke is diced quite small, to match the size of the raisen bits, otherwise it's a bit awkward to chew. Thanks for the great recipe!
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1 user found this review helpful

Spanish Moroccan Fish

Reviewed: Sep. 21, 2008
AMAZING. I used only 1.5lbs fish but kept all the veg and spice amounts the same and it was delicious. Did the veggie step the night before, then baked the fish w/veg on top (in some veg broth) for 30 min @ 375 right before serving. This was definitely spicy, and I might cut down on cayenne next time, but it was so flavorful! Sprinkling raisens into the veg mix is also a nice touch.
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1 user found this review helpful

Displaying results 1-20 (of 39) reviews
 
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