Babinni Recipe Reviews (Pg. 1) - Allrecipes.com (13431514)

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Apricot/Cranberry Chutney

Reviewed: Dec. 31, 2002
Made it as shown, but threw in a bit (1/4 c ttl) of diced dried candied pineapple and dried candied papaya for a bit of colour,texture. Terrific recipe! Nice change from the usual.
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6 users found this review helpful

Penne a la Vodka I

Reviewed: Feb. 6, 2003
The sauce was fine, but the dish would have been improved overall if the bacon was changed to the italian dry cured version.
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1 user found this review helpful

Banana Pudding III

Reviewed: Mar. 14, 2004
yes, it was rich! but oh sooo good. I took a couple of suggestions from other reviewers. Added more nilla wafers, (but 50 was too many. 40 would have probably been better, (or maybe the 36 as suggested :) ) Also, having made another Banana pudding recipe, and finding that the bananas get a bit mushy when incorporated into the mix unless served immediately, I let the pudding mixture sit overnight (per another suggestion) and then added the bananas not long before serving. Much better idea. The whipped cream vs the cool whip... sure was tempting to use the CW, but per someone's suggestion that you use real whipped cream, I think they were right- it cut the sweetness.
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2 users found this review helpful

Mandarin Orange Cake I

Reviewed: Apr. 29, 2004
Loved it! Followed others suggestions and used orange cake mix, and substituted OJ for mandarin syrup. And reduced oil to 2/3 plus 1/3 OJ. At the risk of OJ Overdose, I also zested one entire orange and added it to the cake mix. For frosting, I drained the pineapple as suggested, but the pudding had nothing to set with - was powdery. I had to mix some liquid with the pudding for the frosting- the cool whip and Drained pineapple was not enough. I added back in about 1/2-3/4 c of pineapple juice. Made 3 layer cake, and used orange marmalade between layers. It was great! Brought it to work, and everyone ate it by noon.Will make it again, likely before the week is out:)
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3 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Oct. 24, 2004
Ok, clearly I have missed something. First of all it IS NOT a salad, it is a pie. But even as a pie, the top gelatin layer didn't set very well and I had to take it out, and mix in another box of jello with 1 cup of boiling water....and replace the "top". Finally ended up mixing it all together anyway...so technically it was a salad I suppose. The cheescake portion and the pretzels part tasted excellent, but the gelatin strawberry part- yech-both before and after my "correction". Somehow the gluey jello part didn't do the rest justice.
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2 users found this review helpful

Aussie Chicken

Reviewed: Dec. 31, 2004
I made this for a second time, and I'm glad I gave it a second chance! It was terrific the 2nd time around. First time was OK, but the mushrooms were not cooked enough and everything fell over on the chicken after assembly -higher than the eiffel tower. The 2nd time? I sauteed the mushrooms in butter with the chicken and I used store bought hormels real bacon bits instead of cooking my own strips-Sprinkled bacon over the chicken both before and after the cheese. It was awesome ! And the honey mustard sauce was Great. A hit , even with unadventurous DH.
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2 users found this review helpful

Cream of Cauliflower Soup I

Reviewed: Jan. 3, 2005
This is the most flavourful Cauliflower soup recipe I have ever made. Much better than Joy of Cooking, which I usually make. Changes? Only had 1/2 cup of white wine,and only used 1 cup of shredded mozzarella cheese and it didn't seem to hurt the end result at all. This soup rocks.Thank you Holly ...
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19 users found this review helpful

Colorful Corn Chowder

Reviewed: Feb. 19, 2005
I LOVE corn chowder, but have never made it.This is one great recipe! After reviewing a number of other recipes and reader comments, I made a few changes. I didn't have any peppers that day, so I substituted a slice celery rib, and I added a 14 oz can of creamed corn after softening the vegetables. Instead of 3 c water, used 2 c water, 1 chicken broth + 3/4 cup skim milk powder. And reduced the potato flakes to 1 c. It was very good. Will make this again. You probably don't need to change anything in the original recipe, but I think that the creamed corn helps and I would use whatever broth you have on hand for part of the water required.
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27 users found this review helpful

Coconut Ambrosia Salad

Reviewed: Oct. 15, 2005
Really good. After I noted some other suggestions here on reviews, I added a little sour cream to cut the cool whip sweeteness a bit and a touch of milk to thin out. And I only used 1 cup of coconut...2 just seemed like too much.
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6 users found this review helpful

Hearty Turkey Soup with Parsley Dumplings

Reviewed: Oct. 15, 2005
This soup was great - the best, most flavourful use of a turkey carcass after Thanksgiving! Now... the dumplings in this recipe were a disaster- which could have been something I did - they turned out like doorstops! I had to scoop them out and throw em away, but the soup made up for it..! Stick to easy bisquick dumplings with this recipe.
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3 users found this review helpful

Authentic Thai Coconut Soup

Reviewed: Jun. 8, 2006
oh my gosh- it is authentic and tastes just like the one at a local restaurant! Aince I eat Thai but rarely make it, I asked an asian friend to pick up some of the harder to find ingredients-asian mkt only. Galangal is apparently VERY close to ginger so you can use it interchangably. And the curry should be red Thai curry not the regular kind... This is delicious! Thank you for the recipe. Please post more!
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48 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Jan. 1, 2007
wow! this is my go-to soup for turkey leftovers. The thing I like most is that the cream base hides the cloudy soup and sometimes "stringy" turkey. The next time I make this I will however add an extra carrot and a celery stalk. I made a few modifications. I added a few pinches of thyme, a shake of poultry seasoning, some more chicken bouillon, about a cup of peas and a cup of corn. Gives it some extra taste and colour. I reduced the flour to 3/4 cup. The rice measurement is perfect. (I sometimes don't measure the rice and freehand it, and usually over-do it which makes it overly thick and takes away from it so measure the rice accurately). Oh, and I also use 35% whipping cream instead of half and half. Yum. And add the cream at the end when everything is done, and gently heat- do not boil the cream with the veggies. Thanks you for this winning addition to my recipe box.
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Roquefort Pear Salad

Reviewed: Feb. 14, 2007
oh this is fantastic! I have made this before and loved it then too. This time, in the dressing I substituted the sugar with 2 tbsp maple syrup and 1 tbsp honey (I like a sweeter dressing -can you really have too much ?:) oh and a large clove of garlic.. and added 2 tsp of dijon mustard yummy... thanks for this recipe! Will sure use it again.
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0 users found this review helpful

Sweet and Sour Pork III

Reviewed: Feb. 21, 2007
Sorry, it was just ok for me. Followed the recipe to a T except 2 1/2 TB cornstarch is sauce as some reviewers suggested. Pale sauce that tasted OK, but looked a bit unappetizing and bit too vinegar-y. I was expecting more of a batter consistency on the pork, but maybe they make it different up here in Canada. Will probably not make again without some modifications. But don't let that dissuade you- I am in the minority. just not to my taste.
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2 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Apr. 15, 2007
I wish I read the reviews before I made this dish. I usually do but was in a rush to make dinner. Big mistake. First problem: Didn't know what to do with the bacon-add to the pan raw or cooked? I added raw and realized it would be way too greasy and 1/2 way thru drained the fat, aand finished the bacon in the microwave. Bacon should definitely be added cooked. Wayyyy too much butter, separated, and made for a gloppy mess. I followed the recipe except I didn't have the capers. I think there is a good dish underneath this somewhere, so I will try again with modifications. Definitely less butter- like 1/2.
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1 user found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Oct. 17, 2007
I wish I'd read the review first. Made this for the 2nd time and thought it a bit bland and watery..again. It might be my fault, because i used dried basil instead of fresh. And added garlic fiesta seasoning and cream in addition. It was just OK. Didn't keep the leftovers. Would really benefit from the hot chili flakes and more seasoning to kick it up.
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0 users found this review helpful

Sky High Yorkshire Pudding

Reviewed: Aug. 10, 2008
This yorkshire pudding recipe actually seems to work! makes high yorkies with hollow middle. Modifications: I halfed the recipe -and still used 4 eggs to equal 1 cup of other ingredients and added 1/2 tsp salt. ...but they got very brown in aobut 20 minutes-had to reduce the heat with 10 min left. Finally took them out of the oven w 5 min to go. Not sure if it was my over-use of eggs, or something with the recipe itself. Even so, they were quite passable.
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Newfoundland-Style Pea Soup

Reviewed: Jan. 7, 2009
I love any recipe that helps me recreate that back home feeling and salt beef is always a winner. For those that don't know of it, it is like corned beef (and cabbage) brisket. Salt beef is sold as "Naval beef" in 5 and 10 lb plastic tubs filled with brined chunks of beef in the chilled grocery section. Make sure you soak it well for a number of hours to remove the salt (change the water mid way if you really want to remove all salt). I prefer it a bit salty, because the way my mother would always cook it. Thank you Carolyn. (Any chance for Fish and Brewis?)
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30 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 31, 2009
This soup is FABULOUS. Being from Canada, I had never even heard of this soup. After I tried it on one of my US travels I was hooked and set out to find a recipe that lived up to the good hotel version. I have tried others on this site but this one is the best by far. The enchilada sauce makes it, as well as the canned green chilies. (Do not substitute- I tried a packet of taco mix once instead of enchilada sauce, and it was terrible- right into the bin.)I use chicken stock in a box, and don't forget tortilla chips and shredded nacho cheese to finish - it gives it the needed "body". A sour cream dollop on top, then sprinkle with some fresh cilantro (I love that stuff). Best use of a slow cooker I have found....yummm.
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1 user found this review helpful

Hot Bacon Dressing

Reviewed: Mar. 15, 2009
This is great! Very tasty. Searched all of the net and came back to this one. Made it mostly as written, a bit more bacon and fat - I used a pound of bacon, and a bit more fat than called for. Used practically all the sugar (1 1/4C +)in spite of reviews that suggested less would do.(I like my dressing sweet). While I've eaten plenty of hot bacon dressing in restaurants, I've never made it and this recipe will be the one I use from now on. Pretty close to my favourite restaurant version. Two suggestions: You can omit the pimentos- I don't really see that it added much. And leave the bacon separate from the dressing, don't mix it in-keep it aside. Adding it to the dressing just takes up more room in the fridge, and it is unevenly distributed, and a bit soggy. Not to mention it just seems as if it may not keep as long. You will definitely have leftovers- this makes about 3 cups!
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3 users found this review helpful

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