Bonnie R. Profile - Allrecipes.com (10887548)

cook's profile

Bonnie R.


Bonnie R.
 
Home Town:
Living In:
Member Since: Oct. 2006
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Summer Squash Puffs
This is really good! When I made this, I kept all the ingredients exactly the same, but changed a bit of the way they were used. Instead of simmering and mashing the squash, I grated it just like the onion, and then instead of deep frying, just sauteing, with 2 tablespoons of butter. Somewhat like a pancake, loosely speaking. While it isn't puffy like a deep-fried fritter, it was quite good and with a little less in the fat calorie column. The fat content is the only reason I didn't give a full five stars, but that is just a personal thing. Thanks for a great idea!

17 users found this review helpful
Reviewed On: Jul. 23, 2008
Microwave Pralines
Had trouble with overflow in the microwave, but what remained was just as good as other reviewers say. Despite the mess, I'd be willing to have another go at this--anyone know how large a "large" bowl is? I used a 3quart pyrex and still got runover. Thanks!

1 user found this review helpful
Reviewed On: Feb. 17, 2007
Italian Beef Sandwiches
Thank you! You should rename this one the ONLY REAL Italian Beef Sandwich Recipe! We also moved away from the city of Chicago, and couldn't believe what they were passing off as "Beefs" in our new locale; shredded or loose meat with only a hint of seasoning, and carrots! AAAGH! I came up with this method too after trial and error.I also use flavoring in the water added to the roasting pan, usually a little Worcestshire and a teaspoon of ready-to-use beef bouillon. We use a whole beef tenderloin, mostly for ease of slicing, so that we have enough for a big party or extra for the freezer. My recipe calls for an herb/spice rub, with an eight cup each basil, oregano and parsley in dried form. A dash or two of dried diced onion, crushed red pepper as hot as you like, and salt and pepper to taste. Put on half of this before inserting the garlic and half after. An easy way of doing the garlic is to make shallow scorings lengthwise down the tenderloin and then pat in minced garlic from a jar. Sometimes we use a third to a half jar, depending on the size of the roast. Proceed as you do with Dick's recipe, but with a whole tenderloin (sometimes called eye of round) you might need longer for the larger size -- we usually leave it in the oven for 4 hours. The first time we used the recipe, we put it in a roaster for a 70-person grad party, and it was the most requested entree, around 12 pounds completely gone right down to the gravy. Hope the "tweaks" will help..Salute!

51 users found this review helpful
Reviewed On: Feb. 17, 2007
 
ADVERTISEMENT

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States