Spunky Buddy Recipe Reviews (Pg. 1) - Allrecipes.com (12595822)

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Artichoke Stuffed Mushrooms

Reviewed: Apr. 10, 2011
Nice balance of flavors but a little too creamy for my tastes. Maybe add a little less cream cheese and bake them longer. Also, I used minced fresh garlic rather than the garlic salt.
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24 users found this review helpful
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Buttermilk Mango-Berry Crumb Cake

Reviewed: Apr. 12, 2011
Here was the challenge...could a novice baker (such as me) make this cake with results as good as his wife’s (the submitter, Naples34102)? I admit I did need a moderate amount of supervision and guidance. I didn’t know, for instance, to mix the crumble topping with a fork! And there were a couple of other missteps as well; the mango wasn’t ripe enough and I mistakenly brought heavy cream home from the store, not buttermilk. But not a problem because Naples always has frozen berries on hand (I used raspberries and blueberries) and she introduced me to buttermilk powder. I found her recipe directions easy to follow (for a novice like myself) and the cake a breeze to mix up. I’m not generally a fan of coffeecakes or muffins, but I sure do like this one. I’ll be bringing it into the office and I can’t wait to hear my staff’s reaction when I tell them this time this was my contribution, not my wife’s!
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32 users found this review helpful
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Italian Cheese Stuffed Pork Chops

Reviewed: Apr. 16, 2011
These were really good. However... if you're using packaged croutons as I did, cut back on the salt. I also used fresh sage as well as the thyme and parsley (because my wife said it would be good, so I stuck it in there). Rather than frying them first, which I thought would be a problem, I put them in a cast iron skillet and baked them in the oven for about double the cooking time and it worked out wonderfully. They turned out nice and brown. I spend a lot of my working hours writing reports, so when it comes to writing recipe reviews I am a MOFW (Man of Few Words). So suffice it to say, dinner was really good (look at my empty plate).
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8 users found this review helpful
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Albino Pasta

Reviewed: Apr. 16, 2011
I used a specialty pasta and the recipe didn't suffer for it. Not a Parmesan lover so I didn't include it on my plate but did on the wife's. I added a little butter in addition to the olive oil. I eat this regularly, so am very familiar with it and love it, but this is the first time I made it, not my wife, Naples34102. Went great with "Italian Cheese Stuffed Pork Chops."
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11 users found this review helpful
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Sour Cream Cucumber Salad

Reviewed: Apr. 16, 2011
I made this as the recipe stated. Sometimes cucumber salad can be boring but I wouldn't change a thing with this one. This was excellent and I don't give out five stars lightly.
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17 users found this review helpful
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Bacon Squash Saute

Reviewed: Apr. 16, 2011
I'm not a zucchini lover but I made this because my wife loves it. The bacon made it all. I added a little garlic, salt and pepper, and olive oil.
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5 users found this review helpful
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: May 1, 2011
I'm not a lover of tilapia so I substituted sea bass, one of my favorite fish. Instead of using a baking dish I used a cast iron skillet and, because I was roasting other stuff with it, baked it at 400 degrees for 20 minutes, which gave it a nice golden exterior. However, since it was a thick piece of fish, it needed extra cooking time. What really makes this recipe is the dill sauce, which is cool and creamy and a nice contrast to the Cajun seasoning. This is definitely on my list of things to make again.
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29 users found this review helpful
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Roasted Asparagus and Garlic

Reviewed: May 1, 2011
Like the recipe said, this was easy with little clean-up after. Instead of doing individual packets, I lined a baking dish with foil and covered it with additional foil. Since I was baking this with something else that required the oven to be set at 400 degrees, I cut the cooking time to 15 minutes. The asparagus didn't suffer at all, and came out bright green and crisp-tender. I minced the garlic instead of using whole cloves which gave it a more even garlic flavor. This is a tasty departure from traditional steamed asparagus where the additional ingredients enhanced, rather than detracted from, the wonderful asparagus taste.
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His-n-Hers Cocktails

Reviewed: May 1, 2011
Because these are His and Hers cocktails, first my review, then my wife's, Naples34102. Spunky Buddy's: First of all, I put these in identical miniature martini glasses, using one-third of what was called for, which I believe made for a much more interesting presentation and fun in sharing. The kissing part was a lot of fun, but I fail to see how it enhanced the flavor experience. I found that in small amounts these were tasty cordials. Now, Naples34102 (Mrs. Spunky Buddy): I actually liked these a lot more than I thought I would, but I have to say there is no way I could have drank the full amount of either, as both are rich and sweet, more of a cordial or after-dinner drink than a cocktail in my view. I thought I would much prefer the “His” version with the vodka and Frangelico, but found it decidedly sweeter than I thought it would be. The “Hers” version on the other hand, which I thought would be too girly for my tastes, was surprisingly delicious. We used whipped cream vodka as that’s what we have here in Naples, and the combination of that with the raspberry vodka, crème de cacao, chocolate syrup and half and half made this like a drinkable dessert, but oddly without being too sweet. Anthony, you have come up with a couple of winners that Spunky Buddy can make for us any time. Good job!
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Cucumber Sunomono

Reviewed: May 7, 2011
This was tasty and refreshing. It went great with our main dish, "Japanese Beef Stir Fry," recipe also from this site, and would also be wonderful with sushi. I had something similar at an excellent sushi restaurant in Minneapolis and this was almost a carbon copy. A little sweet (I used Splenda), a little gingery, but that's the way it's supposed to be. A definite "make again."
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56 users found this review helpful
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Lemon-Tarragon Pork Chops

Reviewed: May 28, 2011
I found these hard to review. The mix of flavors and spices intrigued me, however, when preparation was done the pork chops were tough, which didn’t allow the flavors to fully come through. I’m not sure if something in the recipe caused this or if I was just cooking an old sow. I’m going to give this the benefit of the doubt and rate it a four because the small tenderloin part of the chop was quite tasty and tender. I think this would be better as a marinade for grilled pork tenderloin versus a chop. I eagerly await other chefs’ comments on this recipe.
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14 users found this review helpful
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Creamy Cucumber Salad

Reviewed: May 28, 2011
What a pleasant surprise. This redefines your typical cucumber salad. Tomatoes added a nice splash of color and the cucumbers mixed with the sour cream was a wonderful blend. I used chopped fresh chives instead of green onions which added a subtle onion taste without being overpowering, as is often the problem with many cucumber salads using onions. A little fresh dill mixed with the celery salt led to a wonderful flavor combination. Four stars, five with the addition of the dill. This is a “make again.”
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10 users found this review helpful
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Church Lady Martini

Reviewed: Jun. 10, 2011
Some people may rate this a lot higher but my wife, who I made this for, is not one for "girly-girl drinks," which are typically sweet and syrupy as this one turned out to be. If you like a sweeter drink with a lot of power behind it, this is definitely good. On the down side, it tastes a lot like Frangelico on the rocks. My wife and I like little mini martinis or cordials - this would definitely be 5-stars if it was served as one of those. As a full martini, however, Naples thought it was too sweet and rich - better in a lesser amount as an after dinner cordial (in a cordial glass).
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Armenian Rice Pilaf

Reviewed: Jun. 11, 2011
White rice can be boring but browning it first in butter along with a little pasta, then cooking it in chicken broth added much appreciated flavor.
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6 users found this review helpful
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Pan Seared Sea Bass with Warm Spinach Salad

Reviewed: Jun. 11, 2011
This was a collaborative effort between my wife and me, she doing the “salad,” and me the fish. My filets were about 1-1/2 inches thick – the suggested cooking time for these was probably more than you needed. Depending on the thickness of your filets, cook just until the fish is opaque and flaky, with a golden exterior. As for the “salad,” my wife sautéed the diced bacon, added the onion and some fresh minced garlic, then finished with the remaining ingredients, although she used baby arugula rather than baby spinach, as that’s what we had in the fridge. Both of us were impressed with this dish, and would proudly serve it to the most discriminating palates. Sea bass, in our view, is one of the tastiest, most beautiful fish there is. The warm greens were the perfect counterpoint, in taste as well as presentation. The balsamic vinegar was subtle, only serving to heighten flavor. We served this with a rice pilaf.
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Grilled Chicken with Herbs

Reviewed: Jun. 18, 2011
I don’t generally like marinades because the meat tastes like the marinade, not the meat. My wife likes experimenting with marinades so she convinced me to try this. The marinade looked vile to tell you the truth, but it was a nice combination of flavors. To my surprise, although the marinade made the chicken look burnt, it kept the meat moist and didn’t have an overpowering flavor. Other than using bone-in chicken breasts, I followed the recipe with no changes.
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Rock's T-Bone Steaks

Reviewed: Jun. 25, 2011
I looked at the ingredients and tried to imagine what this would taste like…I had no idea. It just looked interesting. After pulling the steak off the grill, letting it sit for five minutes and tasting it all I can say is, this is absolutely wonderful, a fantastic complement to steak on the grill. The rub enhanced that beef flavor a man looks for without being overpowering. I would make one adjustment. As some reviewers who preceded me indicated, I would cut back on the salt. Beyond that, this is something I will use again, and often. Special note: for those of you who love strip steaks and your significant other likes tenderloin, using a porterhouse and cutting the tenderloin off, cooking it separately (as shown in my photo), is an easy way to satisfy different tastes and different cooking temperatures.
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Smoky Grilled Pork Chops

Reviewed: Jul. 3, 2011
I am not one for putting a lot of stuff on my meat, but because of the Worcestershire and the liquid smoke this intrigued me. This preparation rocks pork! It adds a great, smoky flavor and the other spices blend well to enhance the flavor of the pork without overpowering it. One suggestion: I mixed the Worcestershire and the liquid smoke, rubbed it on the pork and then mixed the dry ingredients and used them as a rub. In my opinion, to have mixed the wet and dry ingredients would have led to a pasty mess, which would have been difficult to spread evenly on the meat. This is definitely in my file of "do agains."
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Chicago-Style Hot Dog

Reviewed: Jul. 3, 2011
This "recipe" doesn't cut new ground, but if you're not in Chicago this is nice to have as a guideline for the required ingredients to assemble a Chicago Hot Dog properly at home.
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33 users found this review helpful
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Garlic-Lime Chicken

Reviewed: Jul. 16, 2011
I'm not generally a marinade guy, but I liked this. It enhancedf the chicken but didn't overpower it as I've known some marinades to do. I used bone-in chicken breasts, 25 minutes on hot coals followed by 10 minutes of resting. Juicy and flavorful.
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9 users found this review helpful

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