Barb the Bee Recipe Reviews (Pg. 1) - Allrecipes.com (10860504)

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Slow Cooker Root Vegetable Tagine

Reviewed: Nov. 17, 2007
This needed salt, and could have used a lot more dried apricots and prunes. I added a few more of each and wish i had tripled or quadrupled the fruit. you couldn't taste it in the finished product. But the flavorings and seasoning was terrific. Served it with couscous that I toasted in a dry skillet first. Gave it a nice nutty flavor.
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20 users found this review helpful

Brown Rice Casserole

Reviewed: Nov. 9, 2006
I don't know if I missed something the previous reviewer used,but I made this recipe for a covered dish lunch at my house and it looked so dismal I didn't even serve it. I asked my husband to taste it when he got home later in the day and he said "it tastes like library paste." I tasted it myself and it was dreadful. Perhaps needed more seasonings - but I ended up throwing the entire thing into the trash can, couldn't figure out a way to salvage it. My recommendation: don't go here.
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15 users found this review helpful

Fruit Bake

Reviewed: Sep. 23, 2007
This was good - I just used fresh fruit I had frozen from the summer - peaches, cherries, blackberries, rhubarb, and blueberries. Doubled the topping for a 9 x 13 pan as it would have been skimpy for that size pan, especially with tart rhubarb included. I used it as a side dish for brunch; guests thought it would also be great over vanilla ice cream!
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13 users found this review helpful

Lemony Turkey Rice Soup

Reviewed: Dec. 4, 2007
This is a wonderful variation on the standard turkey-noodle-vegetable soup we usually make after Thanksgiving. I cut back the lemon juice to 1/8 cup and it was just enough to add some tang but not overwhelming. Could "bulk it up" with more cooked rice and turkey for a heartier meal. Saved this for future turkey leftovers!
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9 users found this review helpful

Farro Salad with Asparagus and Parmesan

Reviewed: Apr. 8, 2012
I was a bit hesitant about this, having never cooked or used farro. However, it was really delicious! The chewy, nutty texture of the cooked farro was wonderful. I plan to try it in other dishes. One caution: 2 cups of uncooked faro makes a whole lot of cooked grain! So be sure to check servings for this recipe - I wasn't serving a crowd and could have cut the recipe in half. As other reviewers did, substituted almonds for walnuts and as another Easter dish had asparagus, used haricots vert for the green veggie. Surprisingly good. Will share with others.
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8 users found this review helpful

Pork, Broccoli and Rice Casserole

Reviewed: Apr. 1, 2007
This was excellent! The only change I would make is to add some salt (the broccoli since it isn't cooked isn't salted), and I took the advice of another reviewer and put on top a coating of Stove-Top Chicken stuffing and then sprinkled shredded Parmesan on top. Dried bread crumbs would do, or any dried stuffing nix. I put it in an oval Corning casserole with a glass lid and took the lid off for the last 15 minutes or so. No more wasted leftover pork roast for us!!
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5 users found this review helpful

Quick Quiche

Reviewed: Sep. 23, 2007
Tried this today and it is delicious. When it is done, it has a custard-like surfact and may not look as though it is "set" - but run your knife into the center and if it comes out clean, it is done. I made two of these at once and guests loved both - one bacon and one smoked salmon.
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4 users found this review helpful

Fig and Lemon Chicken

Reviewed: Jan. 26, 2008
This simple recipe packs a lot of flavor punch! I thought I had a package of dried figs in my pantry but when it came time to cook, couldn't find them ... so I used dried apricot halves and it was delicious. Double the sauce recipe as it's terrific served over rice!
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3 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 18, 2007
The other reviewers nailed this one square on - it is far and away the best corned beef I have ever cooked. I used the cooking bag method rather than foil and it kept the meat moist as could be. The only change I made was that I poured half a cup of beer into the roasting bag before sealing it instead of half a cup of water. Guests agreed with my husband and me that it was the best they'd ever had. I will never cook it any other way again !
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3 users found this review helpful

Golden Oven Omelet

Reviewed: Jan. 31, 2012
This is a wonderful adaptable recipe for a brunch - if you have vegetarians you can add whatever veggies you have in the fridge, cooked, or partially cook fresh chopped veggies. If you have carnivores, can add breakfast meats. If you want it spicy - add chopped green chiles ... you get the picture. You can do the mixture the night before, refrigerate it overnight, add the veggies and whatever in the morning, then pour it into a baking dish. I will use this often, I know.
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2 users found this review helpful

Walter's Chicken and Mac

Reviewed: Jan. 23, 2012
I must admit, I wasn't at all certain how this would be, but I made a half a recipe and it was enough for 3 small single-serve casseroles. Froze them all and had the first one last night. Holy Tamoley - it was absolutely delicious! Far exceeded my expectations. It'd be good even without the chicken, just the macaroni, cheese and mushrooms. An easy way to make homemade mac & cheese. Highly recommend.
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2 users found this review helpful

Scalloped Potato-Onion Bake

Reviewed: Jul. 17, 2011
This was not to my liking, I'm sorry to say. I used some lovely little fresh-dug redskin potatoes and I am sorry I did - the taste of the cream of celery soup overwhelmed everything. Yes, it's easy and fast. But in this case the shortcut didn't do the dish any favors.
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2 users found this review helpful

Slow Cooker Salisbury Steak

Reviewed: Feb. 11, 2008
This was easy and delicious. Wasn't sure what was meant by stacking patties "pyramid style" but in my oval slow cooker I had room to make 2 stacks of 4 patties each - in a pinwheel pattern. I will make this again and share the recipe with friends - it is true that the gravy is delicious with mashed potatoes, probably also good with rice.
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2 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Dec. 4, 2007
Oh YUM ! This is definitely a keeper - a fine way to use home-made turkey stock and all those little "schnibbles" from the turkey carcass. Will make this every year!
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2 users found this review helpful

Kevin's Asian Baked Salmon

Reviewed: Jul. 26, 2014
The oyster sauce was so thick I couldn't even pour it out of the bottle, and had to use more wine to thin it enough to even mix with the mushrooms. It ended up masking the flavor of both the salmon and the mushrooms. I won't make this one again.
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0 users found this review helpful

 
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