ChiefButtons Recipe Reviews (Pg. 1) - Allrecipes.com (16705473)

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Spinach Brownies

Reviewed: May 18, 2014
Delicious! I have tried this before, as is, and it was very good. This time, I think it's excellent! By necessity, I used Bob's Red Mill Gluten Free All Purpose Flour. Yes, I was nervous, but it worked great! I only used 1/4 cup butter, softened, not melted. I added sautéed diced onions, red pepper, mushrooms, zucchini and garlic; these I had cooked the day before in EVOO, pulled out of the frig while preparing the recipe and added when I added the spinach. I also added garlic powder, fresh ground black pepper and red pepper flakes. I cooked about a half pound of bacon and crumbled it in at the end. I sautéed baby spinach (pkg. was only 5 oz. but with other veggies, it was fine)until just wilted, in a tiny bit of the leftover bacon grease. I used about 6 oz. shredded mozzarella/cheddar cheese blend. After 30 minutes, I added thinly sliced provolone and a handful of grated fresh parmesan to the top. Then baked it 8 more minutes. Made a great breakfast! I just hope it's half as good this week to take for lunches. I will definitely make this again to share - or not, lol. Thank you for the recipe, Bowlingnut.
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Janet's Rich Banana Bread

Reviewed: Apr. 26, 2014
Fantastic! I just made two loaves and ate almost half of one of them myself! So good; I obviously couldn't stop eating it! I already gave some to the neighbors and they loved it, too. I did add a tsp. of cinnamon and 1/2 tsp. nutmeg (per loaf) plus I used almost three frozen bananas each that I thawed first. Oh, and I used half brown sugar and half white. This banana bread will be my go to for a long, long time. Thank you for sharing!
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Red Cabbage Slaw

Reviewed: Mar. 30, 2014
Oh my goodness! I had to force myself to quit eating this and I just made it (and haven't even added the walnuts yet)! I knew I was going to like this recipe, but I love it! I was being greedy, so, I used about 2/3 cup mayo, 3 tbsp. vinegar, 1 tbsp. sugar and 2/3-3/4 cup cranberries, plus lots of pepper. Yum! Yum! If I can stay out of it, I'll add the nuts tomorrow, so they don't get soft in the frig overnight. I hope I didn't mess it up by adding too much dressing, esp. after it sits, lol, but it sure tastes good right now! Thank you so much for posting this recipe, AuntE
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Lunch Lady Enchiladas

Reviewed: Mar. 15, 2014
Great easy recipe! I saw this recommended on the Buzz and used it to turn my own burritos into enchiladas. So, mine weren't frozen, but the directions worked perfectly for fresh, too. And much easier to make than enchiladas usually are. Thanks Patty Cakes!
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Chicken Chimi in the Oven

Reviewed: Mar. 12, 2014
Yum! This dish was very good, but it was actually the method that caught my attention. I had cooked up a can of drained and rinsed black beans, corn, diced tomatoes, a poblano pepper and some spices and had also roasted a whole chicken. Wanting a good way to use them, I baked bean and chicken burritos like this recipe, topping with mozzarella cheese the last five minutes - for 20 minutes total. Delicious! And even better the second night when I used an olive oil cooking spray(a mister would be perfect). This method worked great even with gluten free tortillas, which makes them all the better - for me, anyway! Thank you for this great idea, Jeri. I will definitely be making this again and might even use your ingredients next time. lol
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Sarah's Dry Rubbed Chicken

Reviewed: Oct. 20, 2013
Oh my goodness this is good! I wasn't able to use every ingredient, but what I did have worked great! I put 1 tbsp of everything (except cayenne, celery seed and coriander). I only have smoked paprika and wanted to be careful with the heat; also I used only 1 tsp sea salt. It only got to rest with the rub for about an hour, then into a 375 oven for one hour and 15 minutes. Then turned the heat down to 350 for about 15 more minutes. The flavor this rub gives the chicken, perfect herbs and spices, is delicious! I have made many roasted chickens and used other rubs, with some of the same ingredients, but this combination topped them all! I will definitely make this over and over. Thank you Sarah.
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Roast Duck Legs With Red Wine Sauce

Reviewed: Oct. 20, 2013
I loved the cooking method for this duck and will do again. I had two duck legs, so I used an 8x8 pan, and only had dried rosemary. I put about a Tbsp of olive oil, with rosemary and five unpeeled garlic cloves (I was afraid they would burn without the peel and they almost did anyway)on the bottom of the pan. Baked as directed. I used chipotle jam (no currant jelly) and added a bit of agave syrup for sweetness to the red wine mixture. The sauce really did add a nice flavor to the duck; I also added the drippings, after I poured off the fat, with rosemary to the sauce, ummm, ummm good! (Only problem was I used kosher salt on the duck and it was a bit too salty; stick to sea salt or use less next time.) Overall very good! Thank you for the recipe seattlelove.
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Easy Chicken Fajita Marinade

Reviewed: Oct. 13, 2013
This is very, very good! I got carried away and put 2 tbsp. of everything, except black pepper, in my rub, using ancho chili powder and smoked paprika - oops! I thought it would be way too hot for most people, but the 2 tbsp. of sugar (I was out of honey) rounded the flavors out quite nicely. I cut four boneless breasts into strips and used only about half the rub. I put the rest on a tri tip to grill today or freeze. Yum! I will definitely make this again, but next time I will try it with boneless chicken thighs. A keeper in my house. Thanks much for the recipe!
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Gluten Free Banana Bread

Reviewed: Sep. 29, 2013
Hi lucylove. I miss seeing you around the buzz. (I am a quiet, but very appreciative lurker, so you wouldn't have seen me lol). I am also gluten free and enjoyed seeing your posts. Ran across this recipe of yours in my recipe box and I agree with you about it being better the next day. It was quite good and the flavors, moistness developed over night. I made 12 muffins and one 8X5 loaf; definitely preferred the loaf. If you've experimented with almond flour, or want to, here is a recipe I found that you might like http://allrecipes.com/personalrecipe/63382917/best-ever-gluten-free-banana-bread/detail.aspx?prop31=2 Thanks for sharing your finds, ChiefButtons
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Oven Roasted Parmesan Potatoes

Reviewed: Aug. 10, 2013
These potatoes are absolutely delicious - and beautiful looking, too! This recipe has the perfect amount of parmesan and seasoning and the cooking time was right on. I used Yukon gold potatoes and had to quarter some of them... they worked just fine. This will be my go to roasted potato recipe from now on, for sure! Thank you for this recipe, Bellepepper.
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Black Bean Avocado Salsa

Reviewed: Jul. 18, 2013
This is very good as a dip for chips or a side salad. I served it with Corn Tortilla Quiche as a brunch for my avocado loving mom and she was very happy! I did leave out the red wine vinegar and red peppers this time, but will try it with them next time. Great stuff! Oops - used grilled corn on the cob, too.
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Corn Tortilla Quiche

Reviewed: Jul. 18, 2013
Very good recipe. I'm wheat free, and I liked the corn tortilla crust. The tortillas need a spray of oil or brush of butter for the exposed pieces though. I subbed chorizo for the pork and only used about half the cheese and four eggs. Did not use the green chilies this time, but will sauté some peppers and onions next time and add an egg, assuming enough room in the pie pan. Definitely good enough for a next time!
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Best Ever Gluten Free Banana Bread

Reviewed: May 19, 2013
I've made this several times and I love it, so does everyone who has tried it. I hope you do, too. This recipe is easy, flexible, moist and tasty. Definitely satisfies that banana bread craving without the added gluten for those who are intolerant.
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Sausage and Kale Soup

Reviewed: Mar. 17, 2013
OMG, delicious! Great method! I used half a Spanish chorizo, casing removed and diced, and two chicken mango sausages (what I had on hand). After the onion, carrot and garlic were cooked, I added a 10 oz bag of TJ's Organic Tuscan kale (remove spines first) and sauteed for a minute or two. Then only a quart of fat free chicken broth and added a can of Great Northern beans (not drained) and about 1/2 tsp red pepper flakes along with the oregano. Brought to a boil, then simmered about one hour. Yum! I omitted the bay leaf, cauliflower and mushrooms. It did not need them, but I might try next time. There will definitely be a next time!
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Chef John's Salmon

Reviewed: Aug. 7, 2012
This salmon is delicious! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness, but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary, imo). I subbed fresh thyme for tarragon, as I did not have any fresh tarragon. I think fresh dill would be great, too. I ended up baking at 400 for abut ten minutes, according to a similar recipe, and it worked out fine, although, I will broil next time for the added browning effect of the topping. I would definitely try this technique with other fish, too.
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Sweet Restaurant Slaw

Reviewed: Aug. 5, 2012
Most excellent; love this coleslaw! I added half an 8 oz bag of red cabbage, chopped a bit, plus four radishes, diced. I've made this twice and find that it only needs 1/2 cup of mayo and 1/3 cup sugar for my tastes. I subbed 2 tbsp of rice vinegar for white. Plenty of dressing for me. No onions or poppy seeds; might try that some day, but for now I am very happy with this method. I did add fresh ground black pepper pepper at all stages, including the dressing. Will certainly make this again! Thank you!
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Garlicky Appetizer Shrimp Scampi

Reviewed: Jul. 29, 2012
I sauteed this dish using slipper lobster, that I bought at the farmer's market, instead of shrimp. Also, I only used garlic (no shallots or chives on hand). I used smoked paprika and really liked the flavor that imparted. The flavor, overall, was very good, but I think grilling would be even better! I ate it with pita bread, dipped into some of the garlic, paprika oil - yum!
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Southwestern Stuffed Peppers

Reviewed: Jul. 25, 2012
This was delicious! I browned lean ground turkey, with onion and garlic and added one diced jalapeno (seeded). I used fire roasted diced tomatoes, which I love, and the salsa was La Victoria, medium-hot, which I had on hand. I stuffed both green peppers, whole, and red peppers, halved, and baked them for 45 minutes, covered with foil. I didn't top with cheese and that was the perfect time and temp to make the peppers tender. I only tasted the stuffed half red pepper and I wish I had more, as I left the dinner, along with Mexican Rice III, at my mom's house. I will definitely make this again. Thank you for great the recipe, Lutzflcat, and to Sherri for recommending these on the Buzz.
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New Orleans Barbeque Shrimp

Reviewed: Aug. 19, 2011
Very good recipe. I used white wine, as I didn't have any beer, but will try beer next time. I also may omit the rosemary (sub oregano?) and add more cayenne for more spice. Also, I will put the spices and herbs in the butter first to meld the flavors more and lessen the cooking time for the shrimp. Overall, a great shrimp recipe. I served it with white rice. Yum!
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Signature Caesar Dressing

Reviewed: Aug. 17, 2011
I just made this for a late lunch and plan on having the rest with New Orleans Barbecue Shrimp for dinner! I don't mind using raw eggs for caesar dressing, but wanted to try something different. I was planning on using anchovies vs. paste, but, lo and behold, I had neither. (I always have anchovies on hand or so I thought!) I was so disappointed, but looked around and decided on a couple of tsp. of red wine vinegar. It worked! I really liked this dressing and can't wait to try it again when I get anchovies. Thank you for the recipe, Kathleen. Update - I found a back up anchovy paste in my very own cabinet before dinner. lol Yes, the dressing was even better! I will definitely make this again.
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