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

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Hot Spiced Cider

Reviewed: Jan. 25, 2005
I used Alcoholic cider and brewed this in a slow cooker for about half an hour before my guests on boxing day arrived. went down so well I kept having to top it up and guess the amounts. Added a little bit of dark rum to give it extra pep. Found this to be an excellent base and will be making it again for next year. Thank you - went down a treat.
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1 user found this review helpful

Banana Nut Bread II

Reviewed: Apr. 13, 2006
Excellent, moist bread and sooo easy to make. I added 1 tsp of vanilla essence and gave the ingredients a quick mix first as I was worried about pockets of flour as one reviewer said. Am gonna make this for my friends last day at work on Sunday - mmmm.
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1 user 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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23 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
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

Squash Stew

Reviewed: May 6, 2004
Misread the recipe and after halving the recipe used 1 TEASPOON of chili flakes not 1 tablespoon which was the perfect quantity. This was absolutely lovely, very thick and an unusual combination of spices. I used butternut squash and cannellini beans as this is what I had in - also added 1 teaspoon of tomato puree. Would make the full amount next time and mash the remainder as a pate. Highly recommended.
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Peanut Butter Oatmeal Cookies

Reviewed: Mar. 7, 2004
Mmmmmmmmm...very yummy. Divided the recipe by 3 and still made 15 cookies! Added a chopped small bar of white chocolate and kept the sugar amount the same and used wholenut peanut butter - just the right amount of sweetness. Didn't have any wheat flour so used self raising and omitted the baking soda. Made the cookies about 1cm high and hot they melt in the mouth and cold are both chewy and crunchy - perfect just someone please stop me from eating them all right now!!
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Mock Chopped Liver

Reviewed: Mar. 7, 2004
Very tasty wasn't bland like I expected. I don't think it tastes like liver but definately a yummy vegitarian pate. Found the water boiled away from the lentils while cooking so had to keep topping it up and added a little more at the end for consistency. Halved the recipe and I think it will last me and my partner 3 days worth of packed lunches.
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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

Carrot Cake

Reviewed: May 28, 2006
Lovely cake. I made it with pecans instead of walnuts and halved the recipe to make one 9inch round cake. Topped it with cream cheese frosting II. nice and moist. Didn't find it too heavy or light.
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3 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

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

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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35 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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19 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

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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Photo by ButtercupBento

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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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

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

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

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