booboofixa Recipe Reviews (Pg. 1) - Allrecipes.com (13636189)

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French Salad Dressing

Reviewed: Feb. 6, 2009
I really enoy this dressing...It reminds me of my favorite Spanish resturants dressing. I tasted the dressing eactly as written then "tweaked it". I added about 1/2 cup more vinegar and a a few cloves of garlic..It was a little sweet for my taste before i added the vinegar but afterward...Delicious.
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2 users found this review helpful

Fennel Pork Chops

Reviewed: Feb. 10, 2010
I love the taste of fennel and pork together and never would have thought of this...It is wonderful. I used garlic and onion powder. To cut down on the fat I used cooking spray to brown the chops used a little extra wine and an envelope of onion soup mix with some added water...I did not find it salty at all it was delicious..
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6 users found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 16, 2012
I doubled the recipe because I had 7 bananas that were starting to go. I also trippled the crumb recipe because we love crumbs. They ere so delicious. Even my picky mother loved them. The muffins were so big because even though I doubled the recipe I still only made 12 muffins they were the size you get at the resturant. We all loved them this is a keeper.
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1 user found this review helpful

Chicken Scampi II

Reviewed: Sep. 10, 2012
After reading many reviews I decided to double the recipe for my family of 5 and use 1c pinot grigio {because that was what I had in the house} and added the lemon and peppers as well as my own addition of a Tbs of chicken base. The sauce was so yummy, the chicken a bit on the dry side and the addition of the yellow pepper was not really nessesary. Loved the sauce may use shrimp or crab legs in the sause next time. I would also make the sauce first then reduce and add the chicken just to cook to prevent the dry taste.
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0 users found this review helpful

Low Fat Apple Bran Muffins

Reviewed: Feb. 6, 2009
I really enjoyed theese muffins. i added apple sauce instead of the grated apple and used 1 chopped apple also. I added 1/2c extra buttermilk because the mixture looked a little dry. The result was a moist enjoyable muffin. My family was pleased and didn't know they were low fat.
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2 users found this review helpful

Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Jul. 1, 2009
This Salmon was really good. I doubbled the recipe and added some scallions at the end. I also used Southern comfort instead of Burbon but that was because I didn't have any burbon in the house. The family loved it and my son who could b e a bit picky ate 2 servings. Definately a keeper.
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2 users found this review helpful

Mardi Gras King Cake

Reviewed: Feb. 16, 2010
Save yourself some time like I did...Instead of making the pastry from scratch buy the seamless cresent rolls. I used 2 packages, unroll them and put the both sheets together to make a long sheet. Fill with the filling, I used the applesauce instead of butter as suggested by another reviewer and added 1/2 small tub of ff cream cheese. I used 1/2 tub of frosting and low fat cresent rolls .I cut the cooking time to 20 min at 350*F..It was wonderful and easy... serve on baking sheet after cooling.
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6 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 9, 2011
I have to admitt I was worried making this dish but I figured I would give it a whirl. I followed some users advice and brushed my roast with browning sauce then made a powder blend of salt, pepper, granulated garlic and onion powder. I sprinkled that mixtuer all over the roast which was 6 lbs. I preheat the oven to 500 for 20 min then put the roast in but I kept a meat thermometer in the fattest part of the roast. I cooked at 500 for 42 minutes than let it stay in the oven. The thermometer went off at 140* way before the 2 1/2 hour mark. I would have had a really well done piece of meat if I left it in as long as this recipe said. I reccomend this meathod but definately use a thermometer because the time definately varries depending on your oven. The guests really loved it but the roast really needed to be a bit warmer because the timing was off because the roast did not need 2 and 1/2 hours. This is why I give it a 4 instead of a 5 star rating.
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3 users found this review helpful

Irish Potato Casserole

Reviewed: Mar. 21, 2012
My whole family loved this recipe. I made it as directed and added 1 whole onion diced and doubbled the entire recipe. I was very skeptical because of the amount of butter but I made a special meal and figured we would give it a try. I did find it a bit wet on top with grease and would probably cut the butter down to half or a third than called for. I used salted butter and needed to cook it for about an hour finding I needed to raise the heat at the end of cooking time to get the potatoes done at the same time as my meat. My son ate his and asked for seconds and ate leftovers the next day. We enjoyed this and I will definately make this again only cutting down on the butter and cooking for longer at 400*. Thank You for a new recipe for potatoes.
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4 users found this review helpful

Mom's Baked Egg Muffins

Reviewed: Mar. 25, 2012
This recipe was very good. I made it exactly as stated in the original first. I loved the flavor but my eggs were overcooked. I like a runny yolk. But even with the hard yolk the little cups got rave reviews. Today I changed a few things and it was better would give 5 stars with the changes. I used the butter syrup mixture and didnt bother with the cups I put them on a cookie sheet in the oven to get crisp. Sprinkled them with bacon and cheese and cooked till bubbly. I made poached eggs which are really easy. (First, boil water in a sauce pan with 2tbs vinegar break egs into pan bring to boil to desired firmness. remove eggs with slotted spoon and drain on a paper towel.) Placed them on the bread and it was yummy.
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4 users found this review helpful

Stuffed Zucchini

Reviewed: Aug. 1, 2012
I totally revamped this recipe amd it was so delicious. I made my own marinara sauce. Then I followed some of the others advice and cooked the zuccini and some portabello mushrooms in some water in the oven. As I did that I sauted the sausage 10 links and 4 hot fennel links. I used the fat from the sausage to saute garlic, onions, the inside of the zuccini and portabello untill soft. I mixed that with the sausage about 1/2 c of locatelli and 1/2 c seasoned bread crumbs. I stuffed the veggies with the mix and put the sauce in the pan to keep moist. When they were cooked I put the mutz cheese on and broiled till bubbly. The family loved it and Because my zuccini were so large I froze a tray for a later date. Yummy
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5 users found this review helpful

 
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