Allrecipes Home > The Buzz > Cooks > BONNYBROOK

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

Great recipe; hubby loves pork loin; cut all ingredients in half for l pound loin, marinated for 3 hours, roasted as per recipe and served with rice/veg mix. A tender, delicious roast with juices to do with what you like. Thanks Melissa. p.s. as per other reviews, use good balsamic.

Was this review helpful? [ YES ]
0 users found this review helpful

Pope's Valentine Cookies

Reviewed: Feb. 14, 2011

These cookies turned out beautifully. I whipped the butter in my standing mixer, added the rest of ingredients to mixer (used light cream, had no milk), they were perfect texture to roll between parchment sheets. I baked them on parchment, ground red sprinkles with a tsp of confectioner's sugar, sprinkled over and baked as directed. I used a small heart cookie cutter and ended up with 60 perfect cookies. Nice recipe, I"ll make again

Was this review helpful? [ YES ]
2 users found this review helpful

Heavenly Shortbread

Reviewed: Dec. 10, 2009

Followed this to the letter except for adding 2 tsp good vanilla, turned out perfect, well baked with the edges browner for those that like it this way. I did cream the butter and sugar until fluffy, beat all in my mixmaster until soft dough formed and came away from edges of bowl. Cut 1/2 way through dough after presssing in pan to make 48 squares, pricked them with a fork prior to baking. Cut all the way through after 5 minutes cooling. Taste just like yours Mom, miss you.

Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Nov. 22, 2009

Tried the pastry, but wished I'd used my own recipe,instead used tenderflake deep dish frozen crusts, sauteed the mushrooms in garlic butter, simmered chicken breasts in the stock for 10 min and diced potatoes and carrots for 5 min. Sauteed the onion and celery and continued on with this great recipe. Also put the piecrusts in oven while preheating for 5 min, then brushed with egg white; all of this from others great reviews. I have made many chicken pot pies for my family who loves them and this one got the best praise, thank you swizzlesticks!

Was this review helpful? [ YES ]
1 user found this review helpful

My Crab Cakes

Reviewed: Nov. 20, 2009

Excellent recipe, pulsed crackers(15) with green onion in food processor as per another review, added 440g tub crab claw meat from costco, 2 tbsp mayo, 1 tsp dijon, 1/2 tsp chili pepper paste, 1/4 tsp each of salt and white pepper, 1/2 tsp old bay, tasted, added the egg, formed into bite size, patted with panko crumbs for perfect crispness, cooked as directed. Served at a party with a little aioli on top. Rave reviews. Nice Hor D'oeuvre Rod!

Was this review helpful? [ YES ]
0 users found this review helpful

Rhubarb-Raspberry Crunch

Reviewed: Aug. 10, 2009

I had made the saskatoon-rhubarb pie on this site as my saskatoon tree was brimming with huge berries. I didn't have enough pastry for two pies, so I mixed the rest with another 2 cups frozen rhubarb thawed,one tablespoon of tapioca, poured it into a round greased 9 inch cake pan, topped it with the crunch, baked as specified for 30 minutes and voila, a perfect desert.

Was this review helpful? [ YES ]
0 users found this review helpful

Butterscotch Gingerbread Cookies

Reviewed: Dec. 21, 2008

Got 5 thumbs from the family. Only changes were, doubled the recipe, added extra spices including nutmeg, a little extra molasses, rolled into balls, pushed a half pecan down into each, baked 10 min @ 350. Yum!!

Was this review helpful? [ YES ]
1 user found this review helpful

Whipped Shortbread Cookies

Reviewed: Dec. 17, 2008

Wonderful recipe! I doubled it, beating butter x 5min, added sugar and beat x 5 min, added l cup flour x 2 min, next cup x 2 min and 3rd cup x 10 min. I scraped down the bowl, put it in the fridge while I lined the pans with parchment paper, and did dishes. I dropped by teaspoon, added a cherry, sliced almond and baked x 11 minutes at 325. I froze them on cookie sheets when cool, then packed gently in cans with parchment paper between. (Mark the can as fragile) They have held together perfectly and really do melt in your mouth.

Was this review helpful? [ YES ]
1 user found this review helpful

French Canadian Tourtiere

Reviewed: Dec. 12, 2008

This is a delicious Tourtiere. My Mom introduced me to this years ago. I love the spices, not too overpowering. I used 1/3 pork, beef, and veal. I also use one cup riced boiled potato and my own pie crust recipe. My whole family looks forward to this dish each Christmas Eve following Church. It is especially good with Rhubarb relish preserves. The review suggesting the filling chill overnight for flavors to blend was great.

Was this review helpful? [ YES ]
2 users found this review helpful