BusySpoons Recipe Reviews (Pg. 1) - Allrecipes.com (1294917)

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Make-Ahead Moroccan Lamb Stew

Reviewed: May 5, 2011
This is one of the most delicious soup/stew recipes I have ever made! I've made it several times, and I always make extra to freeze a family-sized portion. Making the spice mixture in bulk is a great idea. It saves a lot of time and we love Moroccan lamb burgers using this mixture too. I have also found this recipe to be very forgiving. I've omitted items, added stuff like kale and zucchini, tweaked the spices when I was out of one, and substituted dried cranberries, figs and raisins for the apricots in a pinch. I’ve also used less broth to make it more hearty, and served it over rice and couscous. Enjoy!
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31 users found this review helpful

Make-Ahead Vegetarian Moroccan Stew

Reviewed: Apr. 25, 2011
This is a healthy staple in our house. We often modify it to include whatever vegetables we have on hand or in the garden. Also, you can make a bulk batch of spice mixture and keep this Moroccan spice mixture on hand for quicker day-of preparation. This spice mixture makes a great addition to Lamb burgers, a fantastic pork roast or salmon rub, and can be added for a wonderful variation to a stir fry. We love these Moroccan flavors!
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71 users found this review helpful

Sausage and Apple Breakfast Casserole

Reviewed: Dec. 1, 2010
We have been making this casserole for years, and it pleases both the savory & sweet crowd at brunch! You will love this recipe as written, but I have made modifications over the years that are also good. I prefer to use Jimmy Dean's Maple Sausage for added sweetness. I have also used cinnamon swirl, sourdough, and cinnamon raisen bread in place of the French bread, and I think they're all great. I also prefer to use Granny Smith (tart) or Honey Crisp apples for their crisp texture, and top with Gruyere cheese instead of cheddar (but both are great). TIP: Make it the night before you want to serve it, cover, and refrigerate overnight. Then pull it out and let it sit on your counter for 30 - 45 minutes before you pop it in the oven. Great for Christmas morning, so you can sit by the tree instead of in your kitchen!
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62 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Nov. 29, 2010
I love to find new recipes that I can make ahead for large family gatherings and holidays, and this was a Thanksgiving favorite! I made these the day before, boiling my potatoes in vegetable stock, for added flavor. I only had 1 package of cream cheese, but I used heavy cream instead of milk, so they were still creamy. I also substitued plain yogurt for the sour cream, and white pepper for black pepper (white pepper makes a huge difference--try it!). My family LOVED these and I loved having one less thing to make on Thanksgiving. I actually had time to sit and watch a little football this year! Thank you, Carol!
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4 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Nov. 29, 2010
I love to find new recipes that I can make ahead for large family gatherings and holidays, and this was a Thanksgiving favorite! I made these the day before, boiling my potatoes in vegetable stock, for added flavor. I only had 1 package of cream cheese, but I used heavy cream instead of milk, so they were still creamy. I also substitued plain yogurt for the sour cream, and white pepper for black pepper (white pepper makes a huge difference--try it!). My family LOVED these and I loved having one less thing to make on Thanksgiving. I actually had time to sit and watch a little football this year! Thank you, Carol!
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5 users found this review helpful

Chicken Meatballs and Spaghetti

Reviewed: Nov. 12, 2010
Inspired by CookingDiva Kim's fun espisode of What's Cooking on Allrecipes tv, I made this for my family last night--rave reviews & clean plates from kids & adults alike! I had no idea that meatballs were that easy to make--and I loved using ground Chicken is a healthier alternative to beef or sausage. My only modification is that I cut the Italian seasoning to 1 Tbs (but Kim is RIGHT, Chicken needs more spices than sausage would) and added some fresh minced garlic and about 1/2 Tsp of sea salt to the meatball mixture. Also, I highly recommend looking for San Marzano canned tomatoes & paste when you make this. San Marzano canned tomatoes have a bright flavor gives the sauce a vine-ripened taste out of the can. Try them, and you'll never go back to regular tomatoes for your spaghetti and pizza sauces. Great recipe--thanks CookingDiva!
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5 users found this review helpful

Stephanie's Freezer Spaghetti Sauce

Reviewed: Oct. 8, 2010
I have made this 3 years in a row and it's great! My only tweaks is to use fresh basil, fresh oregano, and replace the green bell pepper with a red bell pepper (we're not green pepper fans). It froze beautifully and tasted SO fresh even out of the freezer.
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4 users found this review helpful

Easy Tuna Mushroom Casserole with Peas

Reviewed: Oct. 7, 2010
Made this last night for me and the kids. It was comforting and delicious--took me back to my childhood. I didn't have cream of chicken soup or French Fried onions, so I used cream of mushroom soup and topped it with tempura flakes. We also add the frozen peas to ours. My kids gobbled it up!
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5 users found this review helpful

Easy Tuna Casserole

Reviewed: Oct. 7, 2010
Made this last night for me and the kids. It was comforting and delicious--took me back to my childhood. I didn't have cream of chicken soup or French Fried onions, so I used cream of mushroom soup and topped it with tempura flakes. We also add the frozen peas to ours. My kids gobbled it up!
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4 users found this review helpful
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Spanikopita

Reviewed: Sep. 23, 2010
This recipe is delicious and you can make a double-batch and freeze it, and it's just as delicious from the freezer. I followed the Cooks Notes to make a double batch to freeze and it has saved me more than once when I needed a last-minute appetizer. The kiddos love it too!
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35 users found this review helpful

Fruity Fun Skewers

Reviewed: Sep. 22, 2010
Everybody love to eat something that looks appealing. What a fun rainbow of fruit...and so simple! I know my kids are MUCH more likely to eat fruit if I cut it for them--this just takes it up a notch!
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13 users found this review helpful

Keen Green Veggie Puree

Reviewed: Sep. 17, 2010
I added 3/4 cup of this puree to spaghetti sauce and my family was none-the-wiser! It made the sauce turn from bright red to a little darker red, but nobody detected anything different in the color or taste of the sauce. It's a great way to incorporate an extra dose of greens into a family favorite, undetected by my not-so-green-loving kids. A great vitamin-packed puree! I typically freeze these purees in an ice cube tray and then transfer the cubes to a freezer bag, then thaw them in glass in the fridge overnight or in the microwave.
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24 users found this review helpful

Make-Ahead Spinach Manicotti

Reviewed: Sep. 13, 2010
Our make-ahead cooking group has made these a few times, and it's a family favorite. The first time we made them, we accidentally cooked the manicotti shells before stuffing them. A few broke, but otherwise the results were still great. Now that we've realized that you don't have to cook the noodles, as long as you cover them in enough sauce, this is much easier. It's way easier to stuff uncooked shells! To stuff shells, we put the filling in a large, plastic freezer bag, then cut the bottom corner to create a make-shift piping bag, and it made filling the shells very easy.
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5 users found this review helpful

Keen Green Veggie puree

Reviewed: Sep. 10, 2010
I added 1/2 cup of this puree to spaghetti sauce and my family was none the wiser! It made the sauce turn from bright red to a little darker red, but you really couldn't detect anything different in the finished product and what a great way to incorporate spinach, broccoli, peas and chard into a family favorite! PinkSpoons puree ROCKS!
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3 users found this review helpful

Mediterranean Lamb Burgers

Reviewed: Sep. 10, 2010
These lamb burgers are the perfect combination of easy-with-wow factor and great for a group. It's worth the time to make the simple yogurt sauce to go with it, but I've used store-bought Tzatziki in a pinch too. Also, I love these with caramelized sweet onions and regular tomatoes on top, but what a great way to use all those green tomatoes! Fantastic recipe, as is!
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21 users found this review helpful

Make-Ahead Mamas Zucchini & Crab Cakes

Reviewed: Aug. 6, 2010
This is just another version of Connie's perfection! I tested it pan-fried and baked to reduce fat. The zucchini-crab cakes held together better with the pan frying method, but baking at 400-degrees for 10-12 minutes on each side on a lightly greased cookie sheet, and finishing with a 2-3 minutes of broiling made them look just as crispy/brown just using some cooking spray!
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5 users found this review helpful

Beef Bulgogi

Reviewed: Aug. 3, 2010
I've made these twice and it's a 5 star recipe with no modifications needed! The first time I prepared them on the grill exactly as directed. The second time, I sliced and cooked it in my wok tossing it with a quick vegetable yakisoba noodle stir-fry when we had to extend it into dinner for 10 for an impromptu dinner party. Best of all, this recipe freezes well, and is a favorite with my Make-Ahead Meals cooking group. Make two tonight, and freeze one for later!
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6 users found this review helpful

Strawberry Cake I

Reviewed: Jul. 10, 2010
Yummy and easy cake! I didn't have buttermilk, so I added 1Tbs. to 2% milk and let it sit for 5 minutes before adding it to the mix--a perfect buttermilk substitute anytime. I also used about 3/4 cup of fresh strawberries from the garden (the kind that are juicy, sweet, & red on the INSIDE too!), and minced them before adding them to the batter. I topped my cake with the lemon glaze from the "Lemon Glazed Cake" recipe and it was a nice Strawberry-Lemon pairing, though pretty sweet/tart! Might have liked some not-too-sweet whipped cream with it, to cut the sweet/tartness a bit or just use cream cheese frosting instead next time. I gave it 4 stars because I think fresh strawberries are in order, and it doesn't suggest a topping/frosting/pairing to serve it with. Enjoy!
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4 users found this review helpful

Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce

Reviewed: Jun. 6, 2010
I made this with sour cream instead of mayonnaise because we're not fans of mayo, and we LOVED it. I also used white pepper instead of black pepper, but am sure either would be delicious. Tarragon is kind of a polarizing spice (not everyone loves it), but my family loved this. I will use this again with salmon, halibut, and possibly even chicken. Thank you!
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5 users found this review helpful

Oatmeal Toffee Cookies

Reviewed: Nov. 19, 2009
These cookies are incredible! I did not have any pecans, so I substituted with 1/2 c. shredded sweetened coconut and I also put 1 cup toffee bits (instead of 2) and 1 cup butterscotch chips. I followed advice to bake at 350 for 10 minutes, and they were perfectly crisp on the outside and chewy on the inside. I will make them again, and again!
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17 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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