bonnie53 Recipe Reviews (Pg. 1) - Allrecipes.com (14083778)

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Cowboy Mashed Potatoes

Reviewed: Nov. 1, 2012
It wasn't bad. It just wasn't worth the extra effort or expense. Better off with plain mashed potatoes. Better yet choose one of the excellent mashed potato recipes such as Caramelized Onions and Horseradish Mashed Potatoes on this site.
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Sausage & White Bean Soup

Reviewed: Oct. 30, 2012
I didn't have Prosciutto so I used about 2 oz Panchetta. Using suggestions from other reviewers I also added 1 tsp rosemary and one can of petite diced tomatoes. We chose Hot Italian Sausage so no pepper needed. Also didn't add salt as there was sufficient in the canned beans and chicken broth. This was a lot of sausage so I added a 4th can of beans. The spices leaching from the sliced, browned Italian Sausage really added a lot of flavor to this soup. This was amazingly delicious. My husband rated this as our #1 soup but that was in the midst of polishing off his 2nd huge bowlful. Do remember to remove the excess grease after browning the Italian Sausage.
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Bada Bing Bada Banged Potatoes

Reviewed: Oct. 18, 2012
While it may seem like a lot of seasoning, and it is, don’t skimp on any of the spices. You’ll be rewarded with boldly flavored potatoes that are surprisingly scrumptious. These are one of my husband's favorites, garnering the coveted “It’s a Ten!” acclamation. Ok, I know the site only rates to 5 stars but he said what he said. Be sure not to overcook the potatoes during the initial phase so they don't fall apart with gentle smashing. To save on clean up, I put the potatoes in a casserole, pour the oil and butter mixture over the potatoes and turn to coat well before gently smashing. I also used grated Parmesan from the plastic container for the spice mixture and added fresh grated Parmesan to the top of the potatoes during the last 5 minutes of baking.
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Caramelized Onion and Horseradish Smashed Potatoes

Reviewed: Oct. 15, 2012
Gave mashed potatoes the wow factor. Lots of flavor. Didn't have white wine vinegar so used red wine vinegar and it still turned out great. Husband had a second heaping helping. Caramelizing the onions took longer than planned; next time I'll do those ahead of time.
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Traditional Sauerbraten

Reviewed: Oct. 11, 2012
My husband bemoaned the closing of his favorite German restaurant so it was time to hit Allrecipes and try to make it myself. Thank you so much Chris for submitting your grandmother's recipe. This was surprisingly easy to make. Do make sure to get roast whose sell by date includes the marinating days, the cooking day, and an extra day if you'll have enough for leftovers. Husband took a hammer to the ginger snaps in a plastic bag to get them finely crushed as I didn't want to use the food processor; he seemed to enjoy contributing to the cause. The ginger snaps are essential to the flavor and quickly thickened the gravy; my inner child enjoyed that part though I must admit I'm easily amused. Make sure to remove the solids first as directed. The meat was wonderfully flavored, tender and delightfully falling apart. The gravy was so delicious I used an almost sinful amount and was tempted to lick the plate. This was fabulous! Five stars don't do it justice. Husband was thrilled it turned out so well and emphatic that it was better than the German restaurant's. We will definitely be making this again. By the way, serving with German Red Cabbage, also on this site, was a must have combination. Not wanting to tackle too much, I wimped out on the potato dumplings and just served with basic scratch made mashed potatoes. Now that I know this is so easy, maybe next time I'll take on the potato dumplings.
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Oct. 11, 2012
My husband wanted traditional sauerbraten with a side of German red cabbage. In the past I've bought this in the jar, not realizing how simple it was to make from scratch. Since our rural grocer did not stock the jarred German red cabbage, I was rescued by this recipe. I did add an extra apple. I assume the apples were to be peeled and did so. The apples cooked up as expected adding just the right something to the cabbage. We both thought this was delicious. No more jars for us. This was perfect with the Traditional Sauerbraten found on this site.
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3 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Oct. 6, 2012
This is very good for a simple chicken recipe. I used Dijon mustard. Prep time more like 5 to 10 minutes. Husband liked it so well that he asked for it the next week. Don't expect complex flavors; nontheless quite tasty.
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Grilled Mongolian Pork Chops

Reviewed: Sep. 13, 2012
Far and away the best marinade I've made including quite a few good marinades from this site. This is in a class by itself. Exceptional flavor that I could easily see using on chicken and beef as well. The marinade was so simple, just assemble and measure a variety of ingredients and grate a little ginger. The only challenge was obtaining all the ingredients as there were a few our rural grocer didn't have that I ordered from Amazon (got free shipping when had enough stuff for $25). The mustard sauce was good though it took a little more easy effort. But it's the marinade that rocked our boat. However, I agree with other reviewers that using both the marinade and the mustard sauce is well worthwhile and a great counterpoint. And the chops were so tender and moist even though we used a good though not high end cut of pork chops. While I added a few things to the pantry that we weren't familiar with, we liked each one and will use them all in this and other dishes. So for those having to add a few items to the pantry, these ingredients are not one trick ponies. For those who are likewise unfamiliar with Hoisin sauce, it is like a thick, not so salty, teriyaki. Of course, the marinade altered it into something immeasurably better. It was a happy learning experience and a dining delight. This is a blue ribbon winner. My husband and I would happily give more stars if such were possible.
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Melody's Corn Maque Choux

Reviewed: Sep. 12, 2012
First time I've had Maque Choux so I have no basis of comparison. Nontheless, this was delicious, spicy and a welcome change for side dishes.
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2 users found this review helpful

Empanadas (Beef Turnovers)

Reviewed: Sep. 4, 2012
This five star rating is for the meat mixture. The frozen Goya discos, sadly, were not to be found in our area. I wanted to try the meat mixture first before ambitiously tackling the pastry aspect, so I used the meat mixture in enchiladas. The sofrito and sazon were also not to be found but was able to get them from Amazon with free shipping and I'm glad I did. Next time I'll tackle the pastry part with alternate helpful suggestions from other reviewers. Now I'm inspired to try other recipes using sazon and sofrito.
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Chef John's Tandoori Chicken

Reviewed: Sep. 4, 2012
We were hoping for something a little spicier or more intriguing. It was good but we were hoping for better. Bought the Tandoori masala powder from Amazon (I keep a wish list until I get enough for free shipping which helps). We did discover that plain yogurt in a marinade is just fine and we need not turn up our noses or our palates. So it was a good learning experience. Now if we can just find a really interesting use for the Tandoori Masala.
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Chicken Cordon Bleu II

Reviewed: Sep. 4, 2012
Minority opinion: my husband and I both found this to be a little below average, especially when compared with other recipes on this site. Our main complaint was that the chicken was bland and the sauce, while okay, was not as good as other similar sauces. In fairness, we did follow the suggestions of other reviewers as follows: 1. we pounded the breasts to less than 1/2 inch. 2. we wrapped the cheese inside 2 slices of ham such that the cheese did not leak out. 3. we purposely did not use a salty ham so that was not an issue. 4. we spread a very thin layer of Dijon inside the breast. 5. we did flour, then egg wash, then panko which we think did improve the coating. 6. we browned then finished baking in the oven so the chicken was tender. 7. we added a fair amount of sauce to the taste as it was so bland as well as a pinch of garlic 8. we doubled the sauce as we like sauce and also planned to use some of the sauce on fresh roasted asparagus. So, while not following the original recipe exactly, we feel we gave it as fair a shot as we could for our tastes. Perhaps we've become a little spoiled by other recipes on this site or perhaps our expectations were too high. Still, we were quite disappointed. We won't be making this again.
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Modenese Pork Chops

Reviewed: Sep. 1, 2012
Delightful, aromatic and simple to prepare. I use Moscato, an Australian wine, such as Jacobs Creek brand, readily available in our small town grocery store. A definite keeper for our family.
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Cornell Chicken

Reviewed: Aug. 31, 2012
Marinade simple to make. Next time I'll cut the salt by half as it was fine on the big pieces and too salty on the small pieces of a cut up chicken. Marinated 4 hours. We're looking forward to having this again!
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Bob's Stuffed Banana Peppers

Reviewed: Aug. 20, 2012
Although I like hot Italian sausage, I found the meat mixture dense and heavy. Like a ball of concrete in the stomach.
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Margarita Beef Skewers

Reviewed: Aug. 20, 2012
Husband states very good though not superb. He's a little spoiled by some other recipes from this site. Nontheless I will make this again when in the mood for skewers. Added 2 tbsp lime juice and some minced garlic. Followed another reviewer's suggestion of marinating the bamboo skewers in the marinade. We liked small dipping bowls of the marinade on the side. Served with chilled sliced tomatoes drizzled with a little blue cheese dressing. More sides would have been too much. Will experiment with this marinade with chicken and with pork.
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Hot Tamale Pie

Reviewed: Aug. 15, 2012
This was good but not good enough to add to the rotation; a bit too bland for us. My husband would have preferred without the bottom layer of cornbread. However, the top layer of Jiffy with the cheese mixed in is worth borrowing for another meat casserole. Will probably make a variation of this with corn on the bottom, topped with cheese mixture, topped with a different spicier meat mixture, topped with the Jiffy/cheese mixture.
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Chicken Church Casserole

Reviewed: Aug. 10, 2012
UPDATE: Review deleted. Somehow this review got attached to the wrong recipe. My apologies to one and all.
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Awesome Red Wine Pot Roast

Reviewed: Aug. 10, 2012
Really good and will make again. I will add this to the chuck roast options. I only rated this a 4 because, while it was as good as our other chuck roasts, it wasn't that elusive ultimate chuck roast recipe I've been searching for. I did substitute beef broth for water. In an abundance of caution I added an additional 1/4th cup of wine and an additional 1/4th cup of beef broth and all was well. I didn't halve the pearl onions as we like them whole. In fairness, maybe if I'd followed the recipe exactly it might have been even better. Nonetheless, the flavor was really good. I also used my favorite nonstick covered brasier as cleaning the cast iron dutch oven is such a pain. Hint: take the dish out of the oven about 30 minutes before done and take the lid off for a minute or two before covering and putting back in the oven to really smell up the kitchen good; that is if you don't mind the menfolk hovering around the kitchen.
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Angry Bird Bar-B-Cue Chicken and Sausage

Reviewed: Aug. 10, 2012
The 5 star rating is because my husband is raving about this one. Our small town grocer did not have andouille sausage so I used hot Italian sausage (which is really more flavor than heat). I "picked" the chicken meat off a rotisserie chicken the night before, so this was pretty easy to make if you're a quick chopper. I did back the BBQ sauce down to just 2 cups (16 oz.). Choose your BBQ sauce wisely as this will heavily impact flavor. We used Sweet Baby Ray's BBQ sauce which worked well. I did forget to buy the fresh cilantro but it was still very good. Served with plain mashed potatoes to balance the intense flavors of this dish. We plan to serve leftovers as a filling in some Cuban bread brought by a friend from Florida who pays the "Cuban Bread Toll" when she visits. UPDATE: Have made this successfully several times to my family's delight. However, the last time, it was not up to par. Here's what went wrong as a cautionary tale: I used boiled chicken rather than rotisserie chicken so the chicken sort of disintegrated. Also purchased honey flavored Sweet Baby Rays by mistake instead of original Sweet Baby Rays BBQ sauce which made a surprisingly unhappy difference.
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