BOSSIER Recipe Reviews (Pg. 1) - Allrecipes.com (18001627)

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Restaurant Style Lasagna

Reviewed: Jul. 3, 2007
This is a keeper! I will be making my lasagna like this again. I did make some changes,like everyone always does; I used no-cook noodles,put about 1 cup sauce in the bottom of the dish,used jarred tomato sauce because I was time crunched,and browned the meat w/the jar of sauce. I layered it as stated in the recipe,added another jar of sauce on top of the final layer,and added more shredded cheese on top,but covered it,as stated on the box of no cook noodles. I baked it @ 375 degrees for 50 minutes,took the cover off and baked for another 10.Then I let it sit about 10 minutes.Awesome! This is the 1st lasagna that didn't run all over the plate when you try to serve it.My whole family loved it! Thanks for the great recipe! ;)
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160 users found this review helpful
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Miracle Lasagna

Reviewed: Nov. 6, 2008
This is very good lasagna. Its quick to put together,and my family devoured it. I used no cook lasagna noodles,and added egg to the ricotta cheese to hold it together a little more,and it turned out well. Also,I added some seasonings to the ricotta cheese mixture. Its not restaurant quality lasagna,but for a week night supper,it suits me fine :)
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94 users found this review helpful

Red Slush Punch

Reviewed: Jan. 29, 2007
This punch was a big hit at a baby shower that I hosted. I had 25 people and made the recipe amount that was shown originally,and had a ton left over. I also took it out of the freezer about 1 hour ahead of time,to allow it to thaw a little bit,so it wasn't a huge ice chunk in my punch bowl. Also,it takes a good 8 hrs to really freeze up,so making this a day ahead of time is a really good idea. Overall a very good punch :)
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52 users found this review helpful

President Ford's Braised Eye Round Steak

Reviewed: Apr. 20, 2008
As the recipe states,this meat WAS fork tender,and I would make it again,but I didn't have any beef consomme so I used beef bouillon instead,and added a little worchester to the wine sauce. It was VERY VERY salty,so in the future I would completely cut out the season salt,and just stick with pepper and maybe a few shakes of garlic powder to give it a little kick of flavor. The end result was very tender and the sauce was good,just too salty.
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44 users found this review helpful

A Simply Perfect Roast Turkey

Reviewed: Jan. 6, 2007
This turkey was awesome! Moist and juicy on the inside. Golden brown on the outside; the only complaint I would have is that when the turkey gets tented in aluminum foil for so long,it tends to take longer to bake.My turkey,which was 12# took 4 1/2 hrs. I've read in other reviews that tenting does extend the bake time,but the results are worth it. You just have to plan on extra bake time. I plan on making it this way again,the next time my meal calls for a delicious turkey :)
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16 users found this review helpful

Glorified Hash Browns

Reviewed: Jun. 22, 2009
Wow,these were good,and the guests at my party couldn't get enough of them. Easy to prepare,also. I made enough to serve about 25 people,using a large foil pan. I used 2 1/2 bags hash browns,and 4 cans and 4 containers of cream cheese. Bake for about 1 1/2 to 2 hrs for that large of a quantity. Delicious! ;)
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15 users found this review helpful

Ground Beef Mexican Style

Reviewed: Jul. 12, 2007
This recipe was not as great as I thought it was going to be.1st of all,it was alot more work than it looked.Chopping the onion,gr.pepper,boiling the noodles,browning the meat,wow...that's alot of time for a weekday supper,which is when I made this. The noodles/mexican combo didn't really work for me either. Nobody in my family was raving over it. I have leftovers in my fridge as I write this.Sorry,just too much work for a so/so meal.
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14 users found this review helpful

Affy Tapple Salad

Reviewed: Jan. 6, 2006
Very good.Really tastes like a Taffy Apple.I took this salad to a family party and everyone loved it.
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14 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: Feb. 11, 2014
Very good recipe - perfect for bringing to a potluck as other reviewers have said. The only thing I would say is, like making tuna salad, cool the noodles in the fridge for awhile before assembling the rest of it. I made mine in a hurry and rushed the cooling time, and the dressing just absorbed into the noodles. I added some milk, a lot actually, before serving and it was creamy and tasted just fine. Definitely a keeper! :-)
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9 users found this review helpful

Cinnamon Gelatin Salad

Reviewed: Jan. 5, 2006
A big hit at a family dinner! Very refreshing.Try it!
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9 users found this review helpful

Best Black Beans

Reviewed: May 5, 2010
Great side dish! I rinsed the beans,browned some onion and jalapeno,added beans and simmered for about 15 minutes.About 5 minutes before serving I added cilantro,lime juice,tomato and mixed well. The whole family loved it.
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8 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Apr. 28, 2011
Excellent salad! I took this salad to Easter dinner as my contribution to the meal,and it was a big hit. The dressing was so easy to make-I used Raspberry Champagne vinegar.It gave the dressing a gorgeous red color and the sugar in the dressing really brought out the sweetness in the strawberries. I didn't used the poppy seeds, but instead used sliced almonds,which added crunch and texture.Also, I used 1/2 baby salad greens and 1/2 spinach.I've already made a 2nd batch of the dressing for my family to eat here at home, and its just great. I plan to make this again and again. Thanks for a wonderful,easy and colorful salad thats also good for you! :)
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7 users found this review helpful

Garlic Mashed Potatoes In The Slow Cooker

Reviewed: Mar. 31, 2013
Perfect for Thanksgiving. I used yellow potatoes instead of red,and I should not have. Next time I will use the red, or a firmer potato. They came out a little runny because they just weren't firm enough.Overall the dish was really good and a huge stress reliever because I didn't have to boil/mash the potatoes and try to get the turkey out all at the same time. I will make them again for next Thanksgiving.
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6 users found this review helpful

French Dip Sandwiches

Reviewed: Mar. 12, 2010
Very good sandwich; I didn't have time to slow cook so I did this in the oven for about 3 hrs @ 325,took out the meat,shredded it,placed it on buns and topped them with baby Swiss cheese.I popped the sandwiches back in the oven for a few minutes until the cheese started to get soft. I served the au jus for dipping. My family loved it!
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6 users found this review helpful

Shoyu Chicken

Reviewed: Nov. 9, 2010
Great flavor,great combination of seasonings. I was a little unsure of the oregano,but used it anyhow. I baked the thighs in the oven instead of grilling and while they were baking, the oregano made the whole kitchen smell like pizza :) I will try this on the grill next time. Very good.
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5 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Feb. 11, 2014
Very good. I feel like this would be too rich and heavy for a morning meal, but I made mine for dinner and it turned out well.
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4 users found this review helpful

Brandied Shrimp with Pasta

Reviewed: Dec. 8, 2009
This is a very good recipe. I didn't give it 5 stars because the sauce was not enough for the amount of pasta called for,in my opinion. Next time I will increase liquid amounts and see if I get a little better result. I just came back from the grocery store with a new supply of shrimp,so we'll try it again! :)
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4 users found this review helpful

Salsa Chicken

Reviewed: Dec. 17, 2007
My husband would like me to give this a 10! It was really very good,and moist. I seasoned the chicken with the taco seasonsing and then marinated it in the salsa in a plastic zip bag for about 1 hr. I added the sour cream on top before serving and that really did make it yummy! A good addition would be black olives(if you like them) and maybe some cilantro.Thanks for a great recipe!
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4 users found this review helpful

Steak Mix-Up

Reviewed: Apr. 12, 2007
I thought this recipe was really good. The other reviewers were correct that the meat needs to simmer for awhile to be tender. I took the advice of one reviewer to add water,and beef bouillon to the simmering meat,but instead of Coke,I added red wine.My family is not huge on onion so I did not add it,to keep it simple. I mixed the canned tomatoes and cream of mushroom soup together with a little more water and let it simmer for about 20 minutes longer. I served it over noodles and it was great.
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4 users found this review helpful

Beef and Pasta

Reviewed: Jan. 6, 2014
I really liked this! Ok, I switched it up quite a bit, but that's how good recipes start, with a good base and then you play around a little bit. I didn't have veggie broth so I used beef broth. I thought I had corkscrew noodles, but I didn't so I took fettuccine noodles and broke them up into bite sized pieces. I used about 1/2 of a 16oz box. I also used a 16oz can of diced tomatoes. Seasonings were garlic powder, some sweet basil, a little anise and salt and pepper. But the real twist was that I had some leftover heavy cream and grated parmesan just begging me to dump it in, so I did right at the end. Amazing! A beautiful creamy type sauce, NOT spaghetti saucy at all, with great flavor. Give this recipe a try and play around with it to suit your tastes. I think you'll find a winner for your family that's quick to get on the table. :-)
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3 users found this review helpful

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