BUSYBEE25 Recipe Reviews (Pg. 2) - Allrecipes.com (18123217)

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Awesome Egg Salad with a Kick

Reviewed: Apr. 30, 2009
This is a pretty tasty salad and nice to have some different flavors for a change. I personally prefer more of a vinegar/mustard base than this with the horseradish, but we definitely ate it all, so that says something. Definitely better after some fridge time.
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Sesame Green Beans

Reviewed: Apr. 30, 2009
Easy and tasty. Fresh vegetables are always a good thing and this helps keep the variety fresh as well.
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Roasted Vegetable Lasagna

Reviewed: Apr. 30, 2009
Just average. A lot of trouble for not too much yum. It was fairly tasty, but no better than a regular veggie lasagna.
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Slow Cooker Chicken Stroganoff

Reviewed: Apr. 30, 2009
My husband LOVES this dish. I'm just not a fan of the consistency, which is a tad on the mushy side. The first time I made it, I didn't chunk the chicken, just put it in whole and then shredded before adding the cream cheese. This made the dish a bit too thick. Recommend keeping the chicken in chunks as much as possible. Also recommend throwing in some peas for color. Otherwise, it's a pretty bland-looking meal, especially over egg noodles, which is how I usually serve it.
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Savory Grilled Potatoes

Reviewed: Apr. 30, 2009
I was not impressed. Packets stayed moist, but potatoes turned mushy (where they weren't burned to the foil). I'm far from a grill master, so it may very well have been the cooking method, but even just flavorwise, I wasn't that impressed. Not bad, just not great.
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Easy Vodka Sauce

Reviewed: Apr. 30, 2009
This was tasty and got good reviews from my guests, but I thought it was a little bland. Like others have said, it is probably a good base, but definitely needs some doctoring up to bring it to the spice and garlic level that you like. I froze the leftovers in small tupperwares, which made for easy thawing for a pasta side in this rich sauce.
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Veggie Cheese Casserole

Reviewed: Aug. 22, 2008
Really tasty casserole. Used 16oz bag instead of 10oz package of chopped brocolli. Also used Light SC, but full 4% small curd cotto. Got really good reviews and ate leftovers the next day. Will try again next time with 1% large curd to see how it does since this is something I more-typically have on-hand. Also would be tasty with different veggie -- like zucchini.
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Curried Quinoa Salad with Mango

Reviewed: Jul. 28, 2008
This had nice flavor. Everyone seemed to like it. I liked that it didn't make 12 gallons of salad. My mango was pretty ripe, so it added a nice juicy flavor, but didn't do much for the texture in my opinion. Was really easy to make in stages -- cooked the quinoa, then fed a baby, chopped a mango, fed a baby, chopped an onion, fed a baby, mixed and served. Enjoy.
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16 users found this review helpful

Kecia's Broccoli Salad

Reviewed: Jul. 28, 2008
So tasty. My "ew, raw-brocolli" husband changed his tune when he tasted this salad. It's just as I imagined it to be. I spaced the "chopped" part of the peanuts so they were in there whole, but it was still good. Only tip would be to adjust the amount of broccoli to dressing ratio to suit your tastes. I treated "one head" to be two smaller florette heads (how my produce market sells them) and I think I could have gone up to four of those smaller heads and still had plenty of dressing and other goodies in the mix.
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Lamb Chops with Balsamic Reduction

Reviewed: Jul. 21, 2008
I didn't get to the "balsamic reduction" because I used this recipe for a meal I left for hubby to cook. I just mixed the dry herbs and left him to rub and grill (his cooking method of choice). He and his sister said the chops turned out soooo good. Rub couldn't have been simpler. I was worried about using dried instead of fresh herbs (I love a fresh rosemary), but I think it turned out well regardless.
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Sweet Restaurant Slaw

Reviewed: Jul. 21, 2008
Very good cole slaw recipe. As advertised - sweet and creamy.
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Cheesy Eggplant Bake

Reviewed: Jul. 21, 2008
Not worth the effort. OK flavor, but a lot of steps and chopping for what amounts to eggplant parmesan without the parmesan. I'd rather have the real deal after salting-and-waiting, rinsing-and-draining, breading-and-frying, chopping-and sauteing, layering-and-baking. Just not worth the trouble.
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Quinoa Salad with Dried Fruit and Nuts

Reviewed: Jul. 21, 2008
This is a good basic Quinoa Salad recipe. Definitely let the quinoa cool more than 20 minutes, though. It was still pretty hot at that point otherwise. I liked the crunch and taste of the pecans, but overall the salad lacked flavor to me. I think using a toasted sesame oil instead of regular might help some. Maybe even a pinch of fresh ginger might be good. I'll need to experiment. It's got a nice mild flavor and great texture with a little sweetness. I just prefer something with a little more ooomph.
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Tina's Best BBQ Lime Chicken

Reviewed: Jul. 21, 2008
Pretty tasty chicken. I always hate reviews that are like "I didn't follow the recipe at all," but this is one of those. Although, I do think that the basic recipe would turn out pretty much the same. (1) I used artificial lime juice (too much to squeeze otherwise; should have gotten the good stuff, though, this cheap stuff smells like furniture polish a bit); (2) used boneless breasts; (3) didn't see that I was supposed to rub, then marinate (mixed the spiced right into the marinade to begin with - oops); (4) cooked in saute pan with the marinade (don't worry I brought it to a boil). I wanted to use it to shred onto salads and nachos and it was perfect for that. For shredding, I don't like the hard outer shell chicken gets on the grill. But after I shredded it, I put it on a baking sheet of chips, and sprinked with cheese -- put on the grill to melt, then sprinked with pickled jalepenos and fresh cilantro. This was REALLY tasty. If you want a nice lime chicken, this is a good recipe.
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Black Bean and Corn Salad II

Reviewed: Jul. 21, 2008
Very pretty salad, but wasn't really very tasty in my opinion. Our guests said they really liked it, but I thought it was way too limey. Might have been my fault because I used artificial lime juice. Next time I might do similar ingredients, but a more vinegar based dressing. Sorry, but I just didn't care for the lime flavor.
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Special Deviled Eggs

Reviewed: Jul. 14, 2008
So it's a good thing I didn't write this review right after I made these eggs because the flavors really needed time to mix. They are still not my favorite, but they are now edible because the flavors melded over night -- horseradish got tamer, pickles less tangy. I only used 2 TBSP of pickle relish and they were still too relishy, which also lent to a lumpy texture even after the setting period. Additionally, I used the exact measurements, but with the yolks of 10 eggs instead of just 6. I can't imagine what this would taste like with 3 TBSP relish and only 6 yolks. I think I'll stick with a more classic recipe next time using vinegar and prepared mustard to taste for the tang and maybe just spice it up with a bit of horseradish.
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Chicken and Bacon Shish Kabobs

Reviewed: Jul. 14, 2008
Really tasty kabobs. Ate leftovers through week -- mushrooms (I used crimini) definitely got better with time. No issue if you BBQ these and let them sit for awhile before serving. Took advice and microwaved the bacon a bit, which helped. My 1/2 pound of bacon was not enough to wrap every piece of chicken, though. I'd also err on the side of more pineapple. It was super tasty, but fresh instead of canned and more than 8 oz would have been better. Planning to use this marinade on just mushrooms this week again. I doubled the batch the first time and split to marinate chicken in separate container than mushrooms. Would be tasty with an onion on the skewer as well, I think. Or maybe some green pepper, which I think goes nicely with pineapple. Room to experiment.
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Restaurant-Style Coleslaw I

Reviewed: Jul. 13, 2008
Made this last week in search of a specific coleslaw recipe I had in a restaurant last month. It was pretty close to what I was looking for. Was a little too much dressing for the 16 oz bag, in my opinion. The onion gave it a nice flavor, though, and hubby gobbled it right up. I would definitely make it again, but not before I find the slaw that I'm dying to replicate.
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Caramelized Onions on the Grill

Reviewed: Jul. 13, 2008
After all the rave reviews for this recipe, I was super excited to try it out on our new Weber. Very true that it was easy, but the end result was not as good as I was hoping. May have been from our cooking technique, but the onions didn't get carmelized at all (no browning). They were soft and tasted OK, but I wanted some of that grill flavor. Next time will do in more direct heat and probably cut back on the butter, as I think the moisture limited the ability to brown maybe. I've done onions in foil on the grill in the past and just sprayed with a little olive oil and a sprinkle of salt and they turn out good, so maybe I'll do the same, but add the beef boullion for flavor instead of salt next time. Sorry for the bum review, but they just weren't all that great.
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Jul. 6, 2008
Tasty blue cheese dressing. Went great on a cobb-like salad. Will definitely make again - so easy. I am such a fan of homemade dressings to avoid at least some of the salt, sugar and preservatives of store-bought. Thanks for the easy dressing. Oh, by the way, I didn't have enough sour cream, so I added plain NF yogurt, too -- and added more buttermilk to water it down a bit.
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Displaying results 21-40 (of 76) reviews
 
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