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

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Curry Pasta Salad

Reviewed: Jun. 30, 2006
Made this with normal pasta not tri-colour, didn't have any tofu so omitted that and used yogurt instead of mayo to make it healthier. Doubled up all the ingredients except for the pasta as others suggested.Absolutely delicious, tasted very much like coronation chicken. Needs to be eaten on the same day or the pasta absorbs all the sauce, I revived it with a little olive oil.
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46 users found this review helpful

Pasta Fagioli

Reviewed: May 16, 2005
Made this with normal pasta not spinach on several occasions. Now a regular in my house, I even remember this one of the top of my house now! Yummy but don't freeze and reheat it unless you don't mind tha pasta absorbing all the sauce
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36 users found this review helpful
Photo by ButtercupBento

Zucchini Cake III

Reviewed: May 4, 2007
I halved the recipe and baked it in a 8inch round pan for 35 mins, to be honest it could have done with 5 more minutes. Very moist and delicious. I also used the remaining pineapple juice from the can with some confectioner's sugar and drizzled it over the warm cake. Will definately make again but will coat the walnuts in flour as mine all sunk to the bottom and peel the zucchini as the green flecks are a bit off putting. Thank you!
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34 users found this review helpful
Photo by ButtercupBento

Butternut Squash, Apple, Onion Au Gratin

Reviewed: Jul. 4, 2006
I made this as a main dish (serves 4) served with crusty bread. I didn't have 4 apples in so used 1 apple, 1 onion finely sliced, 6 small new potatoes and 1/2 cup apple juice and 1/2 cup veggie stock. Next time I would halve the amount of liquid as it was quite soupy, add pepper and some chilli flakes or similar to give it a bit of a kick. Veg was sliced to 0.5 to 1cm and it took the right amount of time to cook to perfection. Simple to make and tasty too.
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24 users found this review helpful
Photo by ButtercupBento

Banana Oat Muffins

Reviewed: Jun. 15, 2006
I made these using sweetener rather than sugar and low fat yoghurt instead of sour cream to make them healthier. I liked the idea and taste of the ground oats, makes them more dense. As I don't have any muffin cases I made these in smaller bun cases and only cooked them for 20 minutes. I didn't top them just sprinkled them with brown sugar (again for health reasons). Absolutely delicous and tasted very much like professional muffins. I lovely change to banana bread. The recipe made 26 muffin buns.
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24 users found this review helpful

Porridge

Reviewed: Jul. 1, 2004
I am a porridge eater normally but was looking for a recipe similar to what the Hari Krishna tent serves up at the Glastonbury festival in the UK, which is spicy, sweet and breakfasty too. I found I needed to add more cinnamon to this and poured honey over it too or it would have been bland. I also used sultanas instead of bananas as the one I had previously had sultanas. Not a very exciting recipe but not bad either
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23 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

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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19 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

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

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

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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14 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

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

Country Seed Bread

Reviewed: Aug. 26, 2006
I didn't have any wholewheat flour so just used white bread flour. I also made a boo boo and put in 3 cups of flour so added an extra 1/2 cup of water and 2 tsps of honey (we like it sweeter). I also mixed the yeast with warmed water and, as my bread machine likes the wet ingredients first, let it sit in the bread machine with the other ingredients. This actually rose over the top of the pan and tastes like shop bought unsliced bread. Toasting the seeds really helps with the flavour. I will use this as my new basic bread recipe from now on and make alterations to make wholemeal, white, malted etc. Thankyou xx
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7 users found this review helpful

Roast Chicken with Rosemary

Reviewed: May 30, 2006
Good simple recipe but I expected a more herby flavour. Following other reccomendations I added 3 crushed cloves of garlic to the cavity; rubbed olive oil, salt, pepper and crushed rosemary into the skin and cooked it by the 20mins per pound (500g) rule. No moister than my normal roast chicken. May have to get over the squeamishness and rub flavourings under the skin too. The juices and the onions, rosemary and garlic from the cavity made an excellent gravy using gravy powder, water and white wine.
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6 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

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

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

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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