Borderbumble Recipe Reviews (Pg. 1) - Allrecipes.com (12407637)

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Oklahoma Indian Tacos

Reviewed: Mar. 11, 2014
I'm giving this a 5 star because I cannot give it a 4. for flavor. BUT... since it gave me such a great flash-back to many wonderful moments in the past, this recipe quickly wins back that half-point. I had to make this... Not bad at all. I think the ranch-style beans is what brought this recipe to the top of the pile of other recipes I have tried. (Funny, but I never considered this as the missing ingredient...) I used Penzey's Bold Taco seasoning for the first time, too. The flavors were definitely there, but I do prefer the Indian tacos in which the dough is a yeast-raised dough. Somehow, that seems to fry up even better! Probably because it makes this entire dish taste like a fabulously wonderful, savory donut. (I use all-purpose flour rather than self-rising, add sugar to make a slightly sweet dough, and used peanut oil or good ol' lard to deep-fry 'em all up!) My next favorite version of this recipe is just the deep-fried dough (yeast-raised!) smothered with a dried wild blueberry sauce (Standing Rock Tribe, Sioux Nation of the Dakotas). That was served on Thursdays when I was working at For Yates, ND. Thank you very much, Melanie2008, for bringing back such wonderful memories of great food as well as great fellowship.
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9 users found this review helpful

Glorious Cream-Filled Sponge Cakes (inspired by Twinkies™)

Reviewed: Dec. 27, 2011
I did use this recipe to make home-made Twinkie™-like filled pastry... and this didn't give me any heartburn like its name-sake. I filled them with various fillings such as a wonderful ganache with butter-crunch cookies, vanilla-bean pastry cream filling, and almond schmear. I was in heaven!!! Because I was planning to use other flavors, I only used Mexican vanilla as my flavor base. This recipe is a keeper!!! And no -- I'm NOT sharing. They can make their own!
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4 users found this review helpful

Glorious Sponge Cake

Reviewed: Dec. 27, 2011
I did use this recipe to make home-made Twinkie™-like filled pastry... and this didn't give me any heartburn like its name-sake. I filled them with various fillings such as a wonderful ganache with butter-crunch cookies, vanilla-bean pastry cream filling, and almond schmear. I was in heaven!!! Because I was planning to use other flavors, I only used Mexican vanilla as my flavor base. This recipe is a keeper!!! And no -- I'm NOT sharing. They can make their own!
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6 users found this review helpful

Daddy's Shrimp Toast

Reviewed: May 15, 2011
I've never made this with crab... but I did happen to have some King Crab knuckles in my freezer, so I tried it. I am at a loss to understand why people baked this rather than quick deep-fried it, because deep-frying made such a difference in flavor. To bake shrimp toast isn't really shrimp toast at all. And eliminating all the essential fatty acids in one's diet isn't good for the body, especially the brain and nervous system. And people are still using margarine for the sake of "less fat" when it is the equivalent of plastic? It hasn't lengthened anyone's life in my profession, just made it more miserable.
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12 users found this review helpful

Cream Soup Base

Reviewed: May 11, 2011
Amazingly great! I used "Better than Boullion" seafood paste when I bought this beautiful geoduck clam. (Think of a HUGE clam that has majorly out-grown its shell with a five-foot neck!) Made about three gallons of clam chowder (kid you not!) Well, it weighed over five pounds! Unfortunately, it still didn't last for more than a few days. I ended up having to quadruple the recipe, but it was perfect! My immersion hand blender pulverized any possible lumps. And I did brown my butter a bit prior to making the roux -- but we Slovaks will use brown butter in almost anything.
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14 users found this review helpful

Dulce de Leche Grilled Croissants

Reviewed: May 3, 2011
I just happen to have had inherited a big can of dulce de leche from someone who wasn't thrilled with it. I've made this without raisin bread (because I didn't have any), but this was still very delicious. I've made this as dessert for a brunch using croissants That was really good!!
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4 users found this review helpful

Dulce de Leche Grilled Cheese Sandwiches

Reviewed: May 3, 2011
I just happen to have had inherited a big can of dulce de leche from someone who wasn't thrilled with it. I've made this without raisin bread (because I didn't have any), but this was still very delicious. I've made this as dessert for a brunch using croissants That was really good!!
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11 users found this review helpful

Party Mimosa

Reviewed: Apr. 25, 2011
Oh my my!! Really great! I ended up making this into a frozen drink, and found myself chained to my Vita-Mix for the rest of the night, making more and more because of the demand. Next time, I'll plan ahead and make this in a five-gallon bucket and freeze it in my freezer like those freezer margaritas in a tub.
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12 users found this review helpful

Alaskan Egg Nog

Reviewed: Apr. 20, 2011
Oh, this is one great recipe!! I totally agree with another reviewer: Use spiced rum!!! It makes such a difference! I'm an egg nog junkie. I make this all year round. And thicker IS better. This is extremely refreshing when it's hot -- and do not be misery about the ice cream. The richer, the better. Also, I have a gelato machine -- and this egg nog is heavenly when it's frozen!! I urge any egg nog lover not to reserve this recipe just for Yule. Make it year-round, and no one will criticize you. (I served this during a great Fourth of July BBQ party, and this was the first beverage that disappeared. I was ordered that next year, I'd better make a triple batch or else!)
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4 users found this review helpful

Early American Eggnog

Reviewed: Apr. 18, 2011
Oh, this is one great recipe!! I totally agree with another reviewer: Use spiced rum!!! It makes such a difference! I'm an egg nog junkie. I make this all year round. And thicker IS better. This is extremely refreshing when it's hot -- and do not be misery about the ice cream. The richer, the better. Also, I have a gelato machine -- and this egg nog is heavenly when it's frozen!! I urge any egg nog lover not to reserve this recipe just for Yule. Make it year-round, and no one will criticize you. (I served this during a great Fourth of July BBQ party, and this was the first beverage that disappeared. I was ordered that next year, I'd better make a triple batch or else!)
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9 users found this review helpful

 
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