ButtercupBento Recipe Reviews (Pg. 1) - Allrecipes.com (1527332)

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Sausage Smothered in Red Cabbage

Reviewed: Nov. 24, 2011
Mmmm made this with regular sausages as we don't have any smoked and added the apple at the end to try and save the texture of it as suggested by another reviewer. The sausage, once sliced, fried and added to the 'kettle' (pan with lid), tated devine. But sadly the apple didn't hold it shape as planned but then I don't think was a bad thing at all as it gave a sweetness to counteract the sour lemon throughout the dish. I also used cider vinegar as that what we had. Let's just say that when our veg box gave us another red cabbage this week, I've gone out and bought some sausage to make this again. Yum!
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16 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Jun. 17, 2011
For the taste to effort ratio this recipe comes up trumps. I didn't use the lemon juice and didn't measure the ingredients just kinda did it by eye so I used less oil and salt than was needed. I also sprinkled the parmesan over before baking. Yum and so easy. Thank you
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21 users found this review helpful

Poor Irish Soup

Reviewed: Nov. 27, 2010
My ham hock was a raw smoked one which needed soaking overnight with regular changes of cold water. I then simmered it in fresh water for 1.5 hours to cook it. After this I used thisrecipe as a base as I didn't fancy a hock and beans/lentils dish but used potatoes, carrots and parsnips as that was what I had. I know that this review is not accurate for the base recipe but as the author hints at it's a great flexible starting point.
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14 users found this review helpful

Shortbread Cookies II

Reviewed: Oct. 6, 2010
Made these with Stork baking margarine as that's what I had in when we needed a sugary treat. The recipe was simple and we made 16 biscuits even tho we halved it. I've given this four stars as I found I needed to add some more flour so that this could be rolled out (gently) and shaped with biscuit cutters. I found that at 170 degrees C on our fan oven on a silicon mat in the baking tray for 10 mins, these came out perfect and unbrowned as shortbread is supposed to be. As others have said, don't move this until they have cooled down a bit. The silicon sheet helped with this.
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18 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Sep. 17, 2010
Made this exactly as the recipe said but as I have a fan oven turned the temp down by 10 degrees celcius as usual. I made half the recipe and still got 30 cookies using a teaspoon to measure the batter. I found that the cookies melted/flattened perfectly if just dropped from the spoon but needed to be flattened with a fork a little if the mixture had been into balls to make a more perfect shaped cookie. I found that the salt heightened the peanutty taste. I cooked mine for 11 mins and the cookies are both crisp on the edges and chewy on the centre. Yum and thank you!
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3 users found this review helpful

Carrot Burgers

Reviewed: Jun. 30, 2010
I added garlic, chilli flakes and some ground almonds to give some pep and protein but I still found these were lacking flavour on their own once cooked. I brushed them with oil and grilled them warming them up in a dry frying pan the following day. For a taste/effort/cost ratio these were fab tho. Will use the resipe as a base for experimenting ie with different veg and cereal. I think poppy seeds would be fab in them.
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0 users found this review helpful
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Carrot Rice Nut Burger

Reviewed: Apr. 18, 2010
These were nice but not exactly what I wanted and made huge burgers. My husband is instisting on me giving this higher than the 3 I would have rated these. A nice enough flavour but would have preferred more texture to them. Will experiment with how much I grind and blend the ingredients. Based on other reviews I added an egg to bind and some dried herbs for flavour and they held together while cooking but squidged out of the burger bun when eating. Edit: These tasted much better when warmed up under the grill the next day. Have frozen some and am interested to see how they turn out.
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0 users found this review helpful

Roasted Cajun Potatoes

Reviewed: Apr. 16, 2010
I added the onion and garlic halfway through and cooked these for 40 minutes at 220 degrees C as we have a fan oven. This was pretty much perfect but no way hot enough which surprised me as I expected it to blow my head off after reading other reveiws. I suppose it just goes to show we're not all alike. As we already make potato wedges in this way using other herb and spice blends, I'd reccomend that you experiment eg rosemary and garlic, or curry, or whatever you have on hand.
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2 users found this review helpful

Granola Bars III

Reviewed: Mar. 11, 2010
Made this with what I had on hand - meusli instead of oats, crushed weetabix instead of wheatgerm, cashews instead of walnuts and omitted the cinnamon. This was excellent - nice and chewy rather than crunchy and not greasy at all. However, it was slightly on the sweet side for us - next time I'll cut back on the sweetness. I'm looking forward to playing with the combinations as hters have done. Looking forward to apricot and almond. Yum - perfect for late breakfasts on the run.
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1 user found this review helpful

Lamb Tagine

Reviewed: Sep. 5, 2009
Made this using the spices but as a veggie version with 1 400g can chopped tomatoes, 1 chopped aubergine, 1 200g can garbanzo beans, 1 sliced red pepper and a few handfuls of chopped spinach. I roasted the aubergine and added it with the spinach after simmering the rest for 30 mins with a squeeze of lemon juice to refresh it. This was delicious. Thank you. I have added the spice mix to my recipe book.
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2 users found this review helpful

Aloha Coleslaw

Reviewed: May 3, 2009
Liked how simple this was compared to the great flavour. Added some other veggies to it as that's what we had on hand e.g. red bell pepper, carrot, onion, cabbage, pineapple. The only downside - that I have no idea whether it tastes better the next day as none lasted that long :)
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1 user found this review helpful

Pumpkin Pie Spice II

Reviewed: Mar. 1, 2009
Used this in Mrs. Sigg's Fresh Pumpkin Pie recipe and it worked well. Never tried pumpkin pie before so have no idea how godd this is compared to other blends though. Yummy!
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0 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Mar. 1, 2009
Having never tried pumpkind pie before we had no idea what to expect but this was gorgeous. Worth the time and effort and would make this again for guests. I subbed butternut squash for the pumpkin which didn't take as long to cook so the pie was dark orange and tasted kinda caramelised. Also used Pumpkin Pie Spice II recipe and a digestive biscuit (graham cracker?) and butter base. Yummy!
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Pasta with Blue Cheese and Walnuts

Reviewed: Jan. 8, 2009
Added some sauted onion and defrosted frozen chopped spinach and it was lovely. The juice from the spinach turned the cheese (I used a French Gorgonzola style cheese) into a coating sauce so was not dry. It was initially a bit bland until I seasoned it with a little salt and some black pepper. Easy to make providing I can keep the cheese away from the crackers long enough!
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3 users found this review helpful

Fluffy Haddock and Potato Pie

Reviewed: Dec. 3, 2008
Easy to make and satisfying meal which is healthier than the usual fish pie. I made half the recipe using smoked haddock, normal onions and mature cheddar cheese. Also added some defrosted frozen peas and spinach, and mushrooms with the milk, fish and onions to make it a full meal to eat at work. Didn't add the creme freche/fromage frais as it would have been too wet(I didn't cook it in the oven): I've frozen the portions and will be reheating it at work in the microwave. Simple and yummy.
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13 users found this review helpful

Buttercream Icing

Reviewed: Jul. 6, 2008
Never made butter icing before. This was so simple to make and tasted good. Used butter only as didn't have any shortening. Was difficult to spread so will add more liquid next time and slighlty less sugar as it was a tad too sugary. 1/4 of the recipe filled a 9inch cake with no topping.
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4 users found this review helpful

Icelandic Christmas Cake

Reviewed: Feb. 3, 2008
Used my basic recipe for the basis to this but used the flavourings and it was oh, so yummy! Made cardamon extract by soaking about 5/6 crushed green cardamons in hot water and added this. Will use this as an idea again.
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18 users found this review helpful

Pizza Sauce and Dough

Reviewed: Feb. 3, 2008
Didn't make the dough (used "Ricardo's Pizza Crust" recipe) as we didn't have any flat beer - tbh we never have any left over beer in! The sauce was simple and easy to make with the ingredients I have in. Used dried oregano and less tomato puree (about 2 tablespoons. Blended it to give it a smooth texture which we prefer and used the leftovers (as half the recipe made too much for one pizza) for the base of a pasta sauce the next day. Yummy!
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7 users found this review helpful

Ricardo's Pizza Crust

Reviewed: Feb. 3, 2008
This is the first pizza base recipe I have tried to make from scratch in my bread machine and it was so easy to do, won't try another. Cut the sugar down to 1.5 tablespoons as recommended and didn't find it too sweet but made the crusts tasty. Also used 6g yeast as that is the size packets you get here in the UK, rose well. Topped with the sauce from the "Pizza Sauce and Dough" recipe, mozzarella, chili peppers and mixed veggies which worked really well. Came out slightly soggy in the centre of the base using a baking (cookie?) tray so have invested in a pizza stone and will blind bake for 5-8 mins prior to topping. Brushed the edges with olive oil before baking and came out lovely, golden and crisp.
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9 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jul. 24, 2007
Scaled this down to 2 portions and used it as a sauce for tofu, yellow bell pepper and green salad onions. Used fresh ginger, honey and sherry vinegar as that is what we had in. Marinaded the tofu and veg for about half an hour and then stir fried them, added the sauce and voila a lovely meal as good as a bottled sauce.
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3 users found this review helpful

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