Queen Bee Recipe Reviews (Pg. 1) - Allrecipes.com (10804009)

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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Dec. 17, 2014
I found this to be a decent recipe with a reasonable mix of flavors, even if it was a bit complicated to make with that long list of ingredients. There are, however, a few things I would do differently... (1) use far less Tabasco in the marinade, perhaps just a few drops. (It was too hot to taste the fish!) (2) Cut back the lime in the marinade, it was a bit overbearing. (3) The sour cream/adobo sauce definitely made the dish, but be aware that smoky adobo sauce can vary from medium to very hot so taste before you dump 1/2 cup of the stuff into your sour cream. Add enough to suit your personal taste. (4) I only marinated for 30 minutes. Fish absorbs flavors quickly and several hours would literally 'cook' the fish in the acid and we'd have ceviche!
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Chef John's Mango Cranberry Sauce

Reviewed: Nov. 25, 2014
Perfect! I loved this intriguing twist on the old standby. The garam masala adds an earthy, fragrant note and the abundant us of citrus zest & ginger give it intense flavor. Plus it's not overbearingly sweet, which I like. I couldn't find ghost pepper sauce so used what I had - Tabasco - just about 4 drops, just enough to barely taste. This is an unusual complement to a Thanksgiving meal and will provide standout flavor without overpowering other dishes.
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Chicken Pot Pie IX

Reviewed: Feb. 22, 2014
A good recipe with just a few tweeks needed. I sauteed the onions and garlic together and boiled the chicken and carrots just until tender... 15 minutes is way to much! I added the peas in the last couple minutes just to blanch them so they retained their texture. I did add some additional seasonings - more salt & pepper, a little hit of cayenne pepper, and some poultry seasoning. It really needs this additional flavor. Some said it was too dry but mine turned out fine. It wasn't soupy or dry but I didn't cook down the sauce for a long time either. Next time I'll toss in a few potatoes too. With these changes I'd give it 4 stars.
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Zippy Shepherd's Pie

Reviewed: Feb. 18, 2014
This recipe needed a lot of work to make it edible. First, there was at least twice as much broth as needed. It was very soup-like and I had to add more and more cornstarch. It was way too much 'gravy' and I had to drain most of the liquid. And I couldn't taste any of the seasonings so had to add more of everything to build any flavor into the dish. Also 1 lb. of potatoes is like one large russet potato - not enough to even cover the meat, so I had to double (or more) the potatoes. I like shepherd's pie but this recipe wasn't properly vetted... prepare to make a lot of adjustments.
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Kyle's Favorite Beef Stew

Reviewed: Dec. 26, 2013
3 stars as this was good, but not great. I followed the prep directions pretty closely except I used the beef-onion flavor dry soup mix instead of the regular dry onion soup mix. I also added 1/3 cup tomato paste at the end as it was and a bit 'stodgy' and needed some acid to balance and brighten the flavors. I stirred in some frozen peas at the end for color. I agree with some of the other reviewers that there are some unnecessary steps you can eliminate, such as adding the soup mix to boiling water first. I might even skip sauteing the onions and mushrooms and just put them straight into the pot. Note: this took only 4 hours to fully cook after setting the crock pot to low. Once finished there was a lot of liquid. I would add less water next time and only add more as needed. I would also stir in some fresh parsley at the end of cooking to freshen up the flavor.
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Christmas Morning Wife Saver (Breakfast Casserole)

Reviewed: Dec. 26, 2013
This was just OK in my view. Although I baked it the full time it had an overly mushy and soft texture like it wasn't quite set. Although after sitting for a while and later being refrigerated and reheated, that subsided. The flavor was a bit odd too. I'm not sure if was the mustard or what but it wasn't what I was expecting. Note -- this dish puffs up enormously while baking so make sure you leave plenty of room between it and the upper over rack. Mine actually got so huge while baking that some of it actually spilled over into the oven and caused some burning & smoking in the oven!
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4 users found this review helpful

Italian Wedding Cookies III

Reviewed: Dec. 24, 2013
I toasted some whole pecans, then processed in the food processor until they were quite fine. I used 2-1/2 tsp. vanilla plus 1 tsp. almond extract to add some sweetness. I refrigerated the dough before rolling which worked fine. My 1" balls took 22 minutes at 325 degrees in my oven to be fully set inside and not raw in the center. (I cut into a few test cookies at different time intervals to check.) Be sure to use a stand or hand mixer to mix the butter/sugar to make it light and fluffy and then fold in the flour gently so it does not get 'tough'. The results were good, although they are not very sweet and you could really taste the flour as other reviewers have mentioned. Next time and I might add more powdered sugar to the mix and may try the other reviewers suggestion to substitute 1/2 cup of the flour for 1/2 cup of corn starch.
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Magic Lemon Pie

Reviewed: Sep. 4, 2012
I give this 3.5 stars. It’s a good idea, but has some definite faults. First, there is not enough filling or meringue. The base is only about ½” deep and the topping about the same, making a small, flat pie that doesn’t fill the crust. I doubled the entire recipe and used a larger 10” pie crust. 4 egg whites gave an ample amount of meringue. Secondly, there is not enough lemon flavor. I like it tart. Fresh lemon juice alone is not enough and you can’t simply add more juice as it will be too runny. I added two tablespoons of lemon zest (use a microplane, not a grater). I still thought it could use a bit more zing so I put in ¼ tsp. lemon extract. I also added a bit of yellow food coloring. Third, I baked the pie 15 min. at 350 degrees. It’s necessary to bake longer so the eggs in the base are cooked and can set, and so bacteria in the eggs is killed. (I wondered if 6 minutes in the original recipe accomplished either of those.) Lastly, refrigerate the pie for several hours or overnight. The recipe doesn’t mention this but it needs to chill in order for the base to set. The result was an impressive-looking, intensely flavored pie. However the filling was still too soft, with the texture of pudding. Next time I’ll try adding an extra egg yolk to the base and baking longer. I may also bake the base first then add the topping and continue baking until brown. I might try less lemon juice and substitute with some lemon extract so there isn’t as much liquid in the base. Hmmm...
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7 users found this review helpful

Eggplant Parmesan II

Reviewed: Jan. 18, 2012
This has great flavor and is pretty easy to make. Like another reviewer, I salted the egg plant first, dusted with flour before the egg wash, and baked the slices in the oven at 450 degrees, turning once, for about 15-20 min. Served over angel hair pasta. It turned out perfect.
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Roquefort Pear Salad

Reviewed: Jan. 17, 2012
Delicious! Best salad ever! Enough said.
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Firecracker Grilled Alaska Salmon

Reviewed: Jan. 17, 2012
This was just OK. I removed the skin and marinated for 6 hours so it had a lot of flavor, but that flavor was mostly the soy sauce. The other ingredients were overpowered. If I make it again I'll cut the soy in half, as it would have been good to taste some of the other flavors. I also don't think it needs near that much oil. A couple tbsp. would be enough.
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Mango-licious Tilapia

Reviewed: Jan. 16, 2012
Excellent combo with great potential, but a couple tweeks could make it even better. Like one of the reviewers, I thought the mango got lost. I would add quite a bit more, and I might even add a tsp. or two of sugar or Splenda to play up the sweet, fruity flavor. The amount of ginger was overpowering, as was the amount of red onion, so I would dial those both back by half. This recipe doesn't keep well (refrigerated tomatoes = yuk) so only make enough to eat immediately. It would also be good over a chicken taco salad or spinach salad.
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Carrot Rice

Reviewed: Dec. 13, 2011
I know this dish sounds a bit strange -- carrot rice -- but it is one of the tastiest things I've eaten in a long time! With the ginger and cilantro it has a fresh Thai flavor, and the peanuts give richness. I rarely give 5 stars but this was so unexpectedly good I must do so!
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Russian Tea Cakes I

Reviewed: Dec. 13, 2011
Overall an OK recipe, but mine did not bake in the 12 minutes specified. They were still raw cookie dough inside after 12 minutes of baking. Maybe baking them on a dark, non-stick baking pan had something to do with it, I don't know. It took a total of 17 minutes baking at 350, even though I rolled them approx. 1" diameter as specified. Fortunately I was able to put them back in (after the powdered sugar!) and bake for another 5 minutes get them to bake fully. Next time I'll try smaller balls to begin with, as they do expand in size while baking. I am guessing that a 3/4" dough ball might give you a completed 1" ball after baking. One other tip... use your hands to cream the butter and to blend the flour and nuts. So much easier and faster than a spoon! Once I figured out the baking time they they turned out good, but were really no different than any other russian tea cake (or mexican wedding cake, or any of the other names it goes by) that I've had. Still, simple if often best.
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Chocolate Toffee Crunch Bars

Reviewed: Dec. 13, 2011
This SHOULD have been good but was not. First, the directions for the graham cracker crust were all wrong. There is not enough butter to make the crust form, and the cracker crumbs stayed just that... cracker crumbs... and did not adhere to the bottom of the toffee. So much for giving this as a gift. Secondly, there was not enough toffee to cover the crumbs. It was a mess trying to spread it to the edges and I was not able to get any toffee into a couple of the corners. Third, the completed bars were WAY TOO SWEET -- and I like sweet things, but this was sickly. The graham cracker crust with the brown sugar put it over the top. It would be much better with more of a minimally-sweetened shortbread base. More cookie-like and not sweet and crumbly. I can't give this away along with my other Christmas cookies this year so am looking for a better recipe.
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Butternut Squash and Turkey Chili

Reviewed: Nov. 3, 2011
This was just OK. I was expecting more. I don't think the butternut squash added anything special. It didn't really add to the flavor or the texture. If you left out the squash you wouldn't miss it. The dish tasted like any ordinary chili I've made before.
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Smoked Salmon Chowder

Reviewed: Nov. 19, 2010
Loved loved LOVED this! So did my neighbors who asked for the recipe. I made a few changes: · It says to add 1.5 tablespoons (!) of freshly ground black pepper. Thinking that had to be a mistake and fearing ruining the recipe, I used only about one teaspoon, and after the taste test didn't feel the need to add more. · To cut the fat, instead of 1 cup of butter I used 1/2 cup of Earth Balance (vegetable oil product that tastes remarkably like butter) to create the roux. If you do this, the roux will be too thick to pour and you’ll need a BIG skillet and will need to gradually add a lot of the milk until it’s a consistency that you can add to the soup. · Instead of milk I used half 2% milk and half 1/2&1/2. · I did use the (optional) white wine. That’s an absolute must! · Note-the recipe says it makes six servings. It was more like a dozen servings!
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15 users found this review helpful

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