bellabusta Recipe Reviews (Pg. 1) - Allrecipes.com (1402080)

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Spaghetti Squash I

Reviewed: Aug. 4, 2012
I am baffled how much some reviewers change a recipe then give it a rating.....they are really rating their own version, not the original! Anyway, this was great just as written. Please don,t skip the feta or substitute Parmesan because the feta adds just the right flavor layer, yum. I have been making spaghetti squash for 35 years, I even grew it in the garden years ago, but this is the best recipe I have ever found--- thank you
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57 users found this review helpful

Fresh Pumpkin Pie

Reviewed: Oct. 6, 2005
nothing like fresh pumpkin pie. My best tip is to Microwave the fresh pumpkin by piercing it a few times with a serving fork or something long and sharp. place pumpkin in a plate because it can ooze. for a large pumpkin, 10 on high minutes per pound works great. If you microwave 2 smaller ones together it gets tricky with time, you will need to experiment. cook til skin is soft and impressionable. LET COOL before scooping out seeds (save 'em to roast and salt and put in candy dishes) or scooping out the meet. the pumpkin will be much easier/less messy to deal with when cooled. Second hint: cover fluting on your pie crust with file or aluminum rings throughout baking. that temp. is high, they will burn. I find that it manages to brown through the foil, but if not, remove foil last 5-7 minutes of baking. yummy! Oh, also try serving with CARMEL CINAMON ice cream (or carmel ice cream sprinkiled with cinnamon, yummy plus.
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48 users found this review helpful

Freezer Pie Filling

Reviewed: Oct. 3, 2006
great concept. However, it is Important to note that you must use instant (or "minute") tapioca. If using a sweet fruit like pears, you may want to use less sugar. I baked it at 375 for 10 minutes, then turned temp. down to 350 and continued cooking for an additional hour and a half, until bubbly.
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10 users found this review helpful

Cinnamon Coffee Cake II

Reviewed: May 13, 2013
Wonderful! But if using a bundt pan, START with a layer of the streusel topping, next a l layer of batter, next remainder of streusel, and finally, remainder of batter. If you follow the recipe as written when using bundt pan, you will not have a streusel layer on top after you invert your cake. I used a combo of French vanilla and white chocolate pudding, and added a drizzle glaze on top. Couldn't be easier or quicker to make. Caution...this cake is addictive!
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6 users found this review helpful

Baked Stuffed Pumpkin

Reviewed: Oct. 29, 2011
so, even scaling back a bit on the ingredients (5 apples, 14 oz. cranberry sauce, 16 oz pineapple--1/2 crushed, 1/2 chunks) it was still way way way too much to stuff in even a large pie pumpkin. So I cheated...I microwaved my pumpin (a few knife slashes on top, 5 mins. per pound), scooped out the seeds and stringy stuff, then took out the soft cooked pumpkin and added it to a casserole with all the other ingredients. Instead of adding raisins I sprinkled "craisins" on top. I baked it at 350 for about 45 mins. YUMMMMMMMM! Ok, it would have looked cooler in a pumpkin, but this was a practical soloution and it was a great sweet sice that went perfectly with a rich pumpkin, brie and bacon casserole. This is a keeper!
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5 users found this review helpful

Panzanella Salad

Reviewed: Jul. 7, 2011
I knew there was a reason i had been saving that half loaf italian bread in the freezer! i thawed it in the microwave, it worked perfectly.i was not exact about proportions, instead i used up the tomatoes, mozzarella, bread onion and olives i had on hand, and cut the basil inmy garden to toss in (hopefully the tomatoes will be growing there soon!) i substituted garlic salt for clove garlics. Only thing i added to the recipe was a little bit of pure vanilla which i have recently discovers goes soooooo smoothky with baksamic and oilve oil. My family loved this and ate every bite, perfect summer salad, thanks!
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 15, 2012
I wondered how one Zuke-bread recipe with no special ingredients could get this many raves but I am on the bandwagon with this one! Perhaps it is the generous amount of vanilla? Whatever, it's fabulous. I TOTALLY agree with the reviewer who is annoyed with people who change the recipe, then rate it with their own changes. However I must admit that in order to reduce the fat I subbed 1/2 of the oil with 1/2 cup mashed ripe Bananna.....everything else including cooking time (1 hour) was exactly as written. To those who thought the temp was too low, it's not.....just follow the instructions to let cool 20 mins....it will continue to cook internally and the crumb will be tender and perfect. This is a great recipe. I wonder how it would taste with pastachios instead of walnuts for variety's sake? (I plan to make this a lot!)
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3 users found this review helpful

Cardamom Rose Meringues

Reviewed: Apr. 5, 2012
Ohhhhh, Chikalin, thank you for this unique, special and yet soooo easy recipe! I had just bought a bottle of rose water on a whim, having no idea what to do with it and then I happened to come across your recipe referenced on a Passover dessert blog (no flour!). I folded in a couple of handfulls of semi-sweet chocolate chips. I ended up with 15 quite large cookies, would have made them smaller but I was too lazy to take out a second cookie sheet. they are lovely, yummy, sophisticated, and different. Thank you SO much for this recipe!
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3 users found this review helpful

Carrot Ring

Reviewed: Aug. 13, 2011
My mother used to make a couple versions of this, in fact it is included in "Thoughts for Buffet" printed in 1958. Only that version calls for 1 cup shortening which i converted to one cup softened butter, but that is a lot of butter...i will try reducing it per the proportions in this version. It also used cake flour (1-1/2 cups), and included 1 tsp cinnamon and a half tsp nutmeg, and no salt, 1-1/2 cups carrot, 2 Tb lemonjuice, 1Tb lemon rind, and same amnts eggs and baking powder and baking soda as this recipe. My mother taught me to bake it with the mold sitting in a pot of water. I dont have a metal mold but a bundt pan worked perfectly.
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3 users found this review helpful

Caramel Apple Pie II

Reviewed: May 23, 2004
PARTIALLY BAKE, FREEZE,COMPLETE BAKING, SERVE. Thanks to other reviewers' input, I used Granny Smith apples and half the sugar, it was not too sweet, just right. I did not find this runny at all, in fact, I added a splash of milk to the taffy mixture to make it more spreadable. I think what keeps this pie from being runny is not serving it hot out of the oven. It stays warm for a considerable amount of time after removing it, so it can be taken out of the oven and left to cool for probably 45 minutes and it slices up perfectly, but still warm enough to combine perfectly with the low-fat caramel frozen yogurt sprinkled with cinnamon that I scooped on each piece. I made this ahead of time by baking covered at 425 for 25 minutes, removing from oven, lowering temp to 375, then baking covered for another 25 minutes, allowed it to cool, then froze it. A week later I thawed it, baked it (still cold but thawed) uncovered for 15 minutes at 375, then covered only the fluting (I have those aluminum rings, they work great) and baked an additional 10 minutes until golden. I used 25 carmels, quartered. I might use 30 next time, but any more would be too sweet. GREAT recipe.
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3 users found this review helpful

Morning Glory Muffins I

Reviewed: Jan. 10, 2010
Oh Wow! Yummy and healthy. I used 1/2 cup all- purpose unbleached flour, 1/2 cup whole oats, 1 cup whole wheat, and 1 Tbs wheat gluten (for texture). I used 1 cup splenda, 1/4 cup brown sugar, 1/2 cup egg whites (from carton) with no whole eggs, 1/2 cup pumpkin butter (because I had it in my pantry, but would also use apple sauce) and instead of the oil I used 1/4 cup mashed ripe banana ( I throw them in the freezer still in peel when they get too ripe, just for this type of recipe). I mixed chopped walnuts in rather than sprinkling on top, I skipped the wheat germ. I found this recipe because I made something else this weekend requiring shredded carrots and I had decided to process the whole bag of carrots, then seek a recipe to use the remaining shredded carrots. I rarely keep food in the house, don't shop a lot, but I had all the ingredients I needed at home! This is going to be my grab and go guilt free breakfast from now on. Only problem is trying to keep my husband from eating them all as soon as I make them. GREAT recipe!
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2 users found this review helpful

Grilled Onions

Reviewed: Jun. 30, 2012
Thank you! This was fabulous. As suggested in other reviews I added whiskey to the cored out hole on top of the bullion cube, topping that with the butter which kind of sealed up the hole. 1 hour in medium heat gas grill was almost perfect, just a little blackened on the bottom which was not a problem. Yum!
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1 user found this review helpful

No Beans About It - Chili

Reviewed: Feb. 5, 2012
I am not a chile fan but this was really good. I added 1 tsp sugar to balance the vinegar and served each bowl with sour cream (used cookie dough scoop for perfect "dollap") and a little shredded cheese. Thank you, great recipe
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1 user found this review helpful

Carrot Pudding Ring

Reviewed: Aug. 13, 2011
My mother taught me this recipe and in fact it appears almost vervatum in the 1958 "Thoughts for Buffet" cookbook on pg 211. It uses 2 eggs (separated with whites stifflybeaten and folded in as last step), no water but 2 Tb lemonjuice, and 1 Tblemon rind.itis delicious.my mother taught me to bake it with the mold (I use bundt pan) sitting in pot of water in theoven. I would liketo try a healthier version with less butter sometime.
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1 user found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Dec. 7, 2007
OK I know this recipe doesn't need another review, but it was just OK. i did all the reccomended modifications (but thankfully did not add salt), I used more sour cream than a "dollap" and used whipped cream cheese which blended well. It was OK but not memorable. My husband thought it looked like cat food (but he cleaned his plate, MEOW!)
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1 user found this review helpful

 
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