busycook Recipe Reviews (Pg. 1) - Allrecipes.com (11282209)

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Make Ahead Manicotti

Reviewed: Mar. 24, 2015
I love manicotti so much, and I'm so excited to finally have a way to make it so we can have it on a weeknight! This recipe was almost perfect. The only thing I would change would be to not add the sugar, or at least not as much; I really didn't like the sweetness. And maybe add a clove of crushed garlic. Definitely put it in a ziploc bag and pipe in the filling; much easier!
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Stuffed Mexican Peppers

Reviewed: Mar. 24, 2015
These were really good. I cooked them in the crockpot and they turned out perfectly with way less work. To cut down on the grease, I used 90/10 ground beef, mixed it uncooked with 1/2 c. brown rice (also uncooked) and all of the other ingredients, stuffed the peppers, put them in two layers in the crockpot, then poured the tomato sauce over the top. Cooked on low all day and they were perfect. This is definitely how I'll do stuffed peppers from now on. Thanks for the recipe!
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Slow Cooker Texas Pulled Pork

Reviewed: Mar. 17, 2015
Wow--I am SO disappointed in this recipe. The whole thing tastes like thyme (which tastes like mold to me) now. I added some more bbq sauce hoping it will counteract/cover up the terrible thyme taste so I can salvage it.
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2 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Mar. 14, 2015
Wow--this was so good. I took the suggestion of other reviewers and made my own glaze and decreased the sugar to 3/4 c in the cream cheese mixture. This such a great thing to make when you're having people over. It's super easy, looks beautiful, and you make it ahead so you aren't messing with dessert while your guests are there. I will definitely make this again and again.
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Honey Mustard Grilled Chicken

Reviewed: Sep. 30, 2014
Wow--this is SO good. I made it exactly as written and put it on boneless skinless chicken thighs. It's so good it really could be used as a dipping sauce. Too bad I didn't try it until the end of grilling season :(
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2 users found this review helpful

Chicken Tetrazzini for a Crowd

Reviewed: Mar. 18, 2014
This was really good, and super cheap to make! I sautéed the mushrooms in some butter, then added in the soup and other ingredients to cut down on the dishes I used. Since I thought it looked like there were peas in it in the picture, I added some peas, which was really good. I'll definitely make this again!
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1 user found this review helpful

Peanut Butter Noodles

Reviewed: Mar. 13, 2014
This recipe is absolutely perfect. I didn't have chili paste, so I added a tablespoon of red pepper flakes instead. I also added some chopped water chestnuts because I love them. Great recipe--perfect to take for lunch!
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3 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Feb. 14, 2013
Let me start by saying that I'm not really a cheesecake person, and I don't really see the point in desserts that aren't chocolate. But, I tried this cheesecake for our Valentine's day dessert because my husband and son aren't that crazy about chocolate, and WOW. I can't believe how good this was! I made it just as written. I don't have a mesh strainer, so I had to use just a colander, so there were a lot of seeds in it, but I don't think anyone cared. I might buy a mesh strainer just so I can make this recipe! I have a get-together with my girls next weekend, and I know what I'll be making! Thanks to the reviewers that suggested leaving the cake in the oven to cool; mine did not crack at all with this method. Great recipe--thank you!!
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Broccoli Cheese Soup

Reviewed: Jan. 16, 2012
This was my first try at making Broccoli Cheese soup, and I liked this recipe. I agree with the other reviewers that you need to at least double the broccoli. I did think the soup was pretty thin, but instead of doubling the cheese, as many people recommended, I think it just needs one less can of chicken broth. I did as another reviewer said and added 1/2 cup of cornstarch to half a can of the chicken broth at the end. I also used fat free evaporated milk instead of regular milk, 2% Velveeta, about 1 1/2 lbs (3/4 of the 'loaf'), and low sodium chicken broth. My daughter is a huge fan of Panera's broccoli cheese soup and she thought this was pretty close. I will try this again.
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Savory Onion Bread

Reviewed: Sep. 19, 2011
Wow--this is so good! I was looking for something I could make with what I had in my kitchen, which wasn't much! I made it as is with yellow onion and the kids and I loved it! I bet it would also be good with sliced olives, spicy sausage, and/or jalapenos mixed in, too!
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Sausage and Rice Stuffed Peppers

Reviewed: Sep. 8, 2011
The filling in this recipe is SO good, I really could eat it by itself and be happy. I did boil the peppers in 2 batches for about 5 minutes while I was cooking the filling, and I used brown rice and low-fat sausage with great results. It does take a long time to make--I didn't check that before I started and wasn't planning on waiting so long to eat! Fantastic recipe, though; I will DEFINITELY make this one again.
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Coffee Ice Cream Fudge Cake

Reviewed: Aug. 4, 2011
My daughter chose this for her birthday 'cake' this year and it got rave reviews. It's super easy to make. I don't have a food processor, so I just mashed up the graham crackers with a rolling pin, and luckily I had bought slivered almonds, so I just left them as they were. I did use fat-free evaporated milk in place of the cream in the chocolate sauce as I always do and it was fine. I agree that this would work with most any kind of ice cream. I think next time I would definitely use a coffee chip flavor, or coconut chip would be awesome. I was a little leery of the marshmallow cream and marshmallows--it just seemed weird--and especially of putting an ice cream pie in the broiler, but it was a great touch, and I think it was what made it special. I'll definitely make this again!
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Baked Kale Chips

Reviewed: May 17, 2011
I overbaked my chips, but they were still pretty good and a great way to satisfy a salt craving! I do think 15 minutes is too long, at least on my oven. Next time I'll check around 10-11 minutes. I used garlic salt (thanks for that idea, other reviewer!) on half and just salt on the other and both were good. Next time I think I'll also make them a little bigger; I tore them into small pieces and think that had something to do with the overbaking, too.
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Lemon Garlic Tilapia

Reviewed: Mar. 16, 2011
I have made this recipe 3 times in the past few weeks, and I am not one to make the same thing very often. The whole family loves this, and it's so easy my daughter made it herself. I especially love how simple the ingredients are--easy to have on hand. Served with roasted asparagus it has become an instant family favorite.
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Raspberry Fudge Brownies

Reviewed: Mar. 16, 2011
WOW--the brownie part of this recipe is out of this world. Not necessarily brownie-like, but more fudge-like. I wasn't crazy about the raspberry topping, but that was kind of dumb on my part since I'm not crazy about fruit and chocolate together. So, if you don't like that combo, this isn't for you. I wondered, though, if I could put some chocolate or coffee flavor in instead of the raspberry? Definitely worth trying, I think.
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Spiced Pot Roast

Reviewed: Mar. 16, 2011
This was SO good--it really might be one of my favorite dishes ever. I was a little nervous about it because of the curry and chutney, but the whole family LOVED it, even my non-raisin loving husband. I made it as is in the crockpot except that I added a little cayenne and put in some baby carrots toward the end, and served it with mashed potatoes. I will definitely make this again and again.
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Sausage Stuffed Jalapenos

Reviewed: Jul. 16, 2010
These are so ridiculously good. When I first made them I decided that it would be the ONLY time I made them, as they're kind of a pain to seed all of the jalapenos, but once I tasted them, I made them again less than a week later! I doubled the recipe (highly recommended, as they go very quickly!), and used one hot sausage and one regular. I wound up just eating the remainder of the filling with a spoon! Thanks for the recipe!
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Creamy Cajun Shrimp Pasta

Reviewed: Feb. 24, 2010
I made this tonight, and everyone loved it. I did make a few changes. I used bay scallops instead of shrimp because I'm not crazy about shrimp, and, instead of milk, I used a 12 oz. can fat-free evaporated milk and then 4 oz. skim milk to make up the difference. I also had some left over peppers and onions from the chicken fajitas we had the night before, so I chopped them up and added them, too, along with the chicken. I used Luzianne cajun seasoning, and it definitely had a kick, and I'm not a hot food wimp! I would definitely make this again; thanks for the recipe!
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