BINDERSBEE Recipe Reviews (Pg. 1) - Allrecipes.com (1690457)

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Empanadas

Reviewed: Sep. 7, 2006
So wonderful! A great starting point for many different filling choices. I bought a 3.5" Cut-and-Seal gizmo from Pampered Chef (no- not affiliated with them in any way). The device has a spring loaded crimping edge to perfectly seal the pastries. It makes it easier to get good looking empanadas and speeds up the whole filling process. It costs less than $10.
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75 users found this review helpful

Apple Crisp II

Reviewed: Oct. 4, 2008
This recipe was AMAZING! My kids loved helping do the apples (we have one of those peeler, corer, slicer gadgets). Although I folled the recipe almost exactly, I made a procedural change by mixing the dry ingredients for the apples together then putting them in a big Ziplock bag. I then added the diced apples and shook the bag until they were all evenly coated with the mixture. Also, I reduced the sugar just slightly in the crumble and added some Turbinado Sugar (Sugar in the Raw type stuff) to the top. The extra rich flavor and crunch was awesome.
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Bacon Cheeseburger Roll-Up

Reviewed: Dec. 10, 2007
My husband and kids LOVED this recipe- and they are very picky. I thought it was very good too although not a low-fat food. I followed other's suggestions of pre-cooking the bacon. I didn't want to run to the grocery store so I just used my own recipe for fresh dough instead of the refridgerated kind. That probably is what made this a 5 star instead of 4 but it was easy to do. By the time the filling was done, my dough had risen enough to roll out and roll up. I also used real cheese instead of the Velveeta. My family said they could eat this once a week (their highest rating). Doesn't mean I'll make it that often- just that they wouldn't mind if I did.
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Chicken Milano

Reviewed: Aug. 27, 2007
Oh my sweet, fattening heaven! This recipe is very tasty. I made a few minor modifications but mostly made it as written. First, I did use the oil packed sun dried tomatoes as others recommended. I was worried that my young children would turn their noses up at the sun dried tomato pieces so after I simmered them awhile, I put the whole mixture into the blender then returned it to the stove and added the cream in the next step. No big chunks of sundried tomato but still had the intense flavor they give. I also poached the chicken in broth instead of pan frying it and that created very soft, tender chicken which I cubed and mixed with the sauce and bow tie pasta. Huge hit with the kids.
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Cake Balls

Reviewed: Dec. 11, 2006
These are great! My kids loved crumbling up the newly made cake. I tried rolling the first few by hand and that was a huge mess. I solved the problem by whiping out my Pampered Chef cookie scoop (like a mini-ice cream scoop) and that worked like a charm- perfect shapes and no mess. I also used an egg separator as suggested by another reviewer to dunk them in the chocolate.
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5 users found this review helpful

Giant Sandwich

Reviewed: Dec. 10, 2006
I made this when it first appeared in Taste of Home magazine (I think it was almost 10 years ago)! I've made it on many occassions and it's always a hit with company for a casual gathering. I've tried it with a number of different breads, my favorite being the skinny sourdough bagettes because it keeps the sandwich from getting so tall it's hard to eat.
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3 users found this review helpful

Shredded Beef Enchiladas

Reviewed: Aug. 1, 2006
This recipe need not be overly time consuming. I use it for left over pot roast. Just add the water and spices to your leftover pot roast and simmer for an hour or so, then make as usual. Also, we use the uncooked flour tortillas (cook them first of course) and it makes this restaurant quality! My husband adores these and it's a great way to use up leftover roast.
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3 users found this review helpful

Delicious Black Bean Burritos

Reviewed: May 7, 2005
I just made these with the new Jalepeno Popper Cream Cheese by Philadelphia. It gave this recipe just the kick it needed. Excellent and easy meal.
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1 user found this review helpful

Buttery Soft Pretzels

Reviewed: Aug. 17, 2009
These are awesome! I've tried homemade pretzels before and been disappointed. The baking soda/water process makes ALL the difference in how they turn out. I made a double batch and used less flour than the recipe called for- 4 cups per batch instead of 5. I put Kosher salt on some of the pretzels and sugar-in-the-raw and cinnamon on the others. Both kinds were AWESOME! Thanks for the great recipe. My kids can't stop eating them.
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Enchiladas Suizas

Reviewed: Feb. 25, 2005
Edited to add: I have now made this with both corn and fresh flour tortillas. If you want more of a casserole consistency, go with corn. If you want more of an enchilada with the most divine sauce ever, go with the fresh flour ones. If you can't tell, I greatly prefer the flour tortillas. Unbelievable! My husband said this is probably some of the best food he has ever eaten. This will certainly become a staple at our house. I do think you could use half and half instead of the cream to cut the fat down a little without changing the taste. I used fresh anaheim chili peppers and some fresh jalapeno peppers the first time. The second time I used canned green chilis and I think I actually prefered the canned green chilis version- for those who aren't sure which to use.
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7 users found this review helpful

Caramel Brownies II

Reviewed: Mar. 20, 2004
This is the recipe that garnered me a 'reputation' with my husband's co-workers. I made it once and now, everytime they have a work function, they beg my husband to bring it again. They all think I am some kind of fabulous cook and I will not be setting them straight anytime soon. Thank goodness for Allrecipes! This one is a diet buster but oh so good!
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Santa Fe Chicken Salad

Reviewed: Dec. 30, 2003
This was excellent! Just like Applebee's. I did make several modifications to make this a healthier recipe. First, I used light mayo in the dressing but you could even get away with fat free as the flavors in the salsa fill in for the lack of flavor in the lighter mayos. Second, I reduced the amount of cheese to just a sprinkle. Finally, marinated the chicken breast in fat free italian dressing. I usually HATE fat free anything but with all the flavors going on in this recipe, you can make the substitutions without sacrificing the taste. Oh- I also heated a can of black beans on the stove top with a little mexican seasoning and salsa and served them on the salad to give the recipe more bulk since this was our primary meal. My picky dh said not to change a thing and make it again next week. A winner. Thanks!
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5 users found this review helpful

Pepperoncini Beef

Reviewed: Aug. 30, 2003
I used 1/2 jar of pepperocinis as was recommended. Served by shredding meat, placing on homemade tortillas and covering with pepper jack cheese and fresh salsa. Added more cheese on top and baked at 350 degrees in oven until cheese was melted. Serve with sour cream. Awesome shredded Beef Burritos!
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2 users found this review helpful

Fresh Salsa I

Reviewed: Jan. 22, 2002
I love this stuff! It was a huge hit at a party I recently attended- I made a double batch and it was gone in less than one hour and I had requests for the recipe. I did make it less spicy by adding a different type of diced canned tomatoes. I found some that had the green chilis but were mild or I have made it using the "mexican style" diced tomatoes which are also less spicy. Reducing the jalepenos did not reduce the heat and but did cut back the good roasted flavor so if you don't like it hot- the key is to change out the diced tomatoes for a milder blend. This is great for winter when fresh tomatoes cannot be had!
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3 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Jun. 17, 2006
One of the best recipes on this site. You MUST use fresh lime juice- not that icky stuff in a plastic lime- if you want great flavor. I have made this recipe more times than I can count and there's always half a dozen people at any party who station themselves in front of it and just chow it down all night. Tonight I made it with a little twist- I added 8 oz. of bowtie pasta and doubled the dressing to compenstate. It makes a great southwestern pasta salad! Hit of the party.
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257 users found this review helpful

Steak Salad

Reviewed: Nov. 18, 2003
I actually crave this dressing! I did add one major thing to the recipe. I made a second batch of the dressing (minus the blue cheese) and used it as a marinade for the meat. I marinated the steak for a couple hours and it really gave it some extra kick. Will make again and again.
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132 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 25, 2004
The only change we make to this recipe is to put the turkey in an oven bag- then pour the broth mixture on and sprinkle with seasoning salt. The oven bag ensures that the turkey stays juicy- not dry. We make this every year and it is always fabulous. Thanks for sharing!
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3 users found this review helpful

Ricotta Gnocchi

Reviewed: Oct. 4, 2010
I only made the gnocchi and used my own sauce. I made the gnocchi just like the recipe except I substituted Asiago Cheese in place of Parmesan. AWESOME! So much easier than potato gnocchi and a big hit around my house.
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1 user found this review helpful

Three Meat Cannelloni Bake

Reviewed: Aug. 6, 2007
This is wonderful- and time intensive. When I make it, I do a double batch then freeze it into 4 8x8 aluminum pans. It freezes well and then the family gets to enjoy it several times but I only have to do the work once. I just take it out of the freezer the morning I'm going to use it and put in in the fridge all day to thaw. Cook when you get home from work for an hour and you have a weekend meal on a regular weeknight. Another awesome recipe from Holly. Thanks!
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Lazy Lasagna II

Reviewed: Sep. 7, 2006
This was pretty good. The kids loved it and it's hard to make something they all like. HOWEVER, don't be a dork like me and 'thaw' the ravioli. Boil them in water if they are frozen or put them in the recipe still frozen. Unfortunately, I 'thawed' them in the refridgerator and they stuck together in a clump. I boiled the clump and it all worked out okay in the end but I think the results would have been somewhat better if I had just boiled them while still frozen before adding them to the recipe. I should have known better (hanging head in shame).
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31 users found this review helpful

 
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