BUSYBEE25 Recipe Reviews (Pg. 3) - Allrecipes.com (18123217)

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Creamy Chicken Lasagna

Reviewed: Jul. 4, 2008
This turned out so tasty. As with most casseroles I make, I baked it the night before, then reheated it to serve the next day -- it's just so much better if it sets up properly. I used regular lasagna noodles, but didn't bother to cook them. I switched up the layers a little bit -- sauce, noodle, chicken, sauce, noodle, chicken, sauce, cheese -- so that the noodles would be between sauce and chicken to get the most moisture out. The "disolve in water step" had me a bit puzzled in terms of how much water to use, so I started with a cup to disolve, then poured another half cup into the chicken mixture figuring it would get absorbed by the noodles. I also threw some Italian Seasoning and Garlic Powder into the chicken mixture -- was the perfect amount of extra flavor. What I really like about this recipe -- besides the great taste -- is how it didn't outweigh the pan. So many lasagna recipes have too many layers and too much in them and end up being a 90-pound beast of a casserole, but this was really perfect. Not too thick and running over. Sounds like a small thing, but it drives me crazy to have a casserole bake over in my oven. Will definitely make this one a staple. Couldn't have been easier.
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Apricot Chicken I

Reviewed: Jun. 7, 2008
So tasty. I had heard of this recipe for years, but never dared to try it. Seemed kinda gross to me, but it really was sooo tasty. I used 4 bone-in and 2 boneless breasts and each turned out very good. So easy to make, too. I used sugar free apricot preserves and the red russian dressing. I also sprinkled some red pepper flakes on top for a little heat. Served with rice, too. The rice with the sauce was probably my favorite part. Happened to have some almond slivers served with asparagus that got into the rice on my plate and added a nice little crunch. Could use water chestnuts to add some crunch on purpose if you wanted to. Can't justify making this a staple because of the calorie content, but will use again for a group since it's so easy. Love anything you can just throw in the oven. Definitely let it sit for 15-30 minutes after it comes out of the oven to allow the sauce to thicken a bit.
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Baked Salmon II

Reviewed: Jun. 7, 2008
"mmmm... the fish is really tasty." This was just one of the comments from the group I served this dish to last night. Since I don't eat salmon myself, I had to ask "what about it is good?" The answer was "the seasoning," so clearly the marinade is a winner. The cooking technique was very easy and right-on time wise, too. Thanks for helping me hit a home run. So easy, too.
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White Bean Tuna Salad

Reviewed: Jun. 6, 2008
Pretty darn tasty -- and good for you to boot. I like the way the beans stretch out the tuna for a heartier lunch serving. I left out the olives per taste and added some fresh chopped chives for color. Would definitely make it again. South Beach friendly.
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Batman's Best Caesar Dressing

Reviewed: Jun. 6, 2008
Really, really tasty. I used a whole can of anchovy filets because that's what I had on hand, they ground up really well in my mini food processor. Started on the lesser side of the olive oil, then added more to make it the consistency I wanted. Put it in the ol' Wishbone Italian Dressing jar for easy storage and serving. I really prefer a homemade dressing to store bought, but worry about the shelf life. I usually don't keep/eat it more than 3-4 days after preparing. Anyone out there know how long a dressing like this will stay fresh in the fridge?
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Three Bean Salad I

Reviewed: Jun. 6, 2008
This was a great recipe. Don't gross out, but I made it with Splenda instead of sugar (was on South Beach at the time). Couldn't find canned wax beans, so steamed up some fresh ones instead. My nanny went crazy for it, telling all the neighbors what a great cook I am. Now I've got to keep up with the rumors.
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Mexican Bean Salad

Reviewed: Apr. 28, 2008
Oh my YUM! What a tasty recipe. I love a bean salad and this one is great -- tangy and sweet with some spice, too. I omitted the corn because it is a "Food to Avoid" on phase one of South Beach, but still thought it was DELISH! Next time I'd sub in another can of beans to make up for the missing corn. There was plenty of dressing for more veggies.
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Zucchini Quiche

Reviewed: Dec. 21, 2007
Simple and delicious. Followed the recipe exactly (except the paprika). Really loved the presentation with the arranged zucchinis on the top of the quiche. Wish I had thought to snap a photo. Used my mandolin slicer to get even slices. Used with frozen pie crust. (Has been awhile since I made it, but I think that I had leftover filling. Would have been better in my bigger pie plate with a rolled-out frozen dough instead of the pre-formed foil pie plate). Recommend this recipe.
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Marbled Pumpkin Cheesecake

Reviewed: Dec. 15, 2007
This turned out really tasty -- was a hit at Thanksgiving. Cheesecake is so good for events like that because it slivers so nicely into smaller slices (unlike cherry pie, which turns into a mess). Everyone was able to try a bit that way. I doubled the crust recipe, which helped, but I didn't do a very good job of making a sharp corner at the edges of the pan, so the crust was too thick at the bend. Next time I might just do 1.5x the crust recipe and pay more attention to making the thickness consistent. It's always a guessing game as to how many ground up cookies will make a crust. I bought a 14oz bag of archway gingersnaps and this was perfect for doubling the recipe to 2 cups. The marbling was pretty cool, but I think a cup of the leftover white batter was a bit too much to preserve an even blending of orange/white. Next time I'd set aside only 3/4 cup of the white for swirling in at the end. Highly recommend this recipe.
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Photo by BUSYBEE25

Spanish Tortilla

Reviewed: Feb. 8, 2007
This was pretty good. Spanish tortilla is spanish tortilla, if you know what I mean. I didn't have any veggies or ham, so just made with onions, turkey bacon, potatoes, egg. Added a splash of milk to make it a little less dense. Cooked on stove for about 6 minutes, pulling back the edges and letting egg run underneath to better cook. Finished under broiler for about 4 more minutes. Let it cool a bit, then flipped it onto a plate. It looked much better in the pan, actually, so I reflipped for serving. Served with a dollop of sour cream that had been seasoned into a sauce with Spanish Smoked Paprika. (Should have let this sit longer to get flavors better absorbed.) I crisped the potatoes that went into it, as well, which isn't typical of spanish tortilla. I thought the bacon was a bit strong, but it may be because I'm used to a simpler omelette with just onion, potato, egg. Husband tried it cold the next day and said it was still good.
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Photo by BUSYBEE25

Antojitos Minis

Reviewed: Feb. 5, 2007
I really liked the idea of these in the muffin tins, as I'm a huge fan of individual nachos vs. piles of chips. I used Chipotle Refried Beans, but wouldn't do that again. Just made up the rest: Mexican Blend Cheese, green onions, tomatoes, then garnish with sour cream, avacado, and salsa once out of oven. Putting the tortilla in the muffin tin can be a little tricky, especially if you are using very authentic corn tortillas (they are kind of springy and don't want to stay in the cup). I really liked the idea of crisping them a bit before loading them up, as one reviewer suggested, but I wasn't able to do that because I couldn't weight down the rounds into the tin. I also took another reviewers advice to use a coffee mug as a cutting guide. It worked really easily -- although next time I'll opt for a bigger mug. My tortillas went right up to the edge of the muffin cups, but would be nice to have a little overhang that would get really crisp. I baked up the scraps of tortillas with some cooking spray and sea salt -- about 10 minutes on 350 -- to have some additional chips on the side. Not pretty, but tasty and avoids waste. Pictures don't really do this justice. If you and your guests like Mexican food, these will make you drool just looking at them. Will try again soon with other combinations. Easy to scale the recipe up or down to fulfill a craving. Might also try some tostada-like antojitos in my muffin-topper pans. More of an entree, but might also be tasty.
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Photo by BUSYBEE25

Pecan Pie Bars II

Reviewed: Feb. 5, 2007
These are so rich and yummy -- and very easy, actually. Have a friend whose staple dessert is pecan pie -- and now I see why, the basic filling is both easy and impressive. I used butter instead of margarine, of course. Not sure butter was soft enough to fold into cake mix, but it all turned out OK. I ended up adding about 8-10 minutes to the second round of baking to get a nice browning on the top. Only other change was that I used about 1.5 cups of pecans just because I had them and because it looked a little sparse with just a cup. Personal preference, really. Would have probably had more of that pecan pie gelatinous feel if without the extra nuts. Advise waiting until these are really cool before cutting. I tried to cut them into bars when they were warm and they're just too sticky. They cut fine once they cooled, though. Also advise cutting into SMALL pieces. These are very rich. My edges got kind of hard and chewy, too -- not sure you can avoid that really -- but I like those pieces best. Will definitely make these again.
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Photo by BUSYBEE25

Corn Dog Muffins

Reviewed: Feb. 5, 2007
These were really delicious -- and easy. I halved the recipe because 18 muffins would have been way too many. Still made 10 large muffins, which was great. I could have squeezed out another two, I think because I filled the tins more than the 2/3 full that it called for. Batter was thicker than I thought it would be when dropping in the hot dogs, but they turned out great. I used 3 slices per muffin instead of half a dog, which I'm not sure would have fit in my muffin tins. The slices were popping out of the top a bit, but it didn't really matter. I served with honey mustard, which made them really delicious. They are pretty hardy, too. I was serving them as a Superbowl appetizer, but they were super filling could definitely be a meal. I can see how kids would love these. I have a couple left today, so I'll see how the keep. I had served them straight from the oven yesterday, so they were perfect. Will definitely make these again.
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Cheesy Potato and Corn Chowder

Reviewed: Jan. 31, 2007
This recipe was very easy, which I appreciated. No roasting corn on the ear or anything like that, but it needed some doctoring to give it some additional flavor. Lacked the spice that I thought it would -- may have been my fault on that one, though, because I used 2 cans of MILD chiles so I could use 2% velveeta instead of the full fat mexican version. I should have put in at least one can of HOT chiles. When it was all done, it tasted pretty OK and I assumed that the flavor would develop over timed, but when my husband tasted it, he said it needed something meaty and smoky, so I added some turkey smoked sausage, which really did add to the flavor. I recommend adding the smoked sausage, especially if you want to make a full meal out of it. Probably won't make again soon -- not because it's bad, but because I'd like to try some other versions of corn chowder before settling on a favorite.
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Cottage Cheese Chicken Enchiladas

Reviewed: Jan. 21, 2007
Ate these all week long. Was very easy to make -- although I lost patience with rolling the corn tortillas and instead just layered tortillas, then chicken, then shredded cheese, then cottage cheese, then tortillas, sauce, and more shredded cheese. Served with chipotle/lime rice. Could have been meatier -- I used 3 small frozen breasts instead of 2 fresh.
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Roasted Pork Loin

Reviewed: Sep. 10, 2006
Pork turned out nicely. Used two loins that were just under a pound each. Only comment from hubby was that it could have used a sauce --> My fault since I was slammed in the kitchen and spaced the step with the wine. I think the flavors were good, though. I roasted covered for about 1.25 turning after 45 minutes and left uncovered to brown the last 15 or 20 minutes. I didn't eat any of this myself, but it was pretty quickly gobbled up at the dinner party for 8 (had roasted rosemary chicken breasts, as well). This would also taste great on the grill with easier cleanup for sure. Simple way to flavor a pork loin. Served with roasted rosemary red potatoes and a couple hearty vegetable casseroles.
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Roasted Garlic Soup with Thyme Croutons

Reviewed: Sep. 10, 2006
Soup turned out as advertised - on the thin side, but flavor wasn't bad. Gave everyone just a small serving before a large meal of roasted meats. Nobody complained, but no rave reviews either. I felt the croutons didn't have much flavor in themselves either. Made special run to store to buy 'plain' fresh thyme, but wonder if using lemon varigated thyme from my herb garden would have given the soup more interest. It DEFINITELY needed salt. I generously salted my serving with table salt after the first bite. Wish I had put more in to begin with. Maybe salting the croutons would have helped, too. No need to strain after blending for me either. Word of warning -- if you have an average-sized, cheapy blender, the amount of liquid was too much for it to handle. Kept spraying hot soup out of the lid of my cheap blender. Also, a tip on roasted garlic: I prepared it per recipe just to see and I find my standard method way easier. Cut off the tops of the heads and drizzle with garlic, then wrap in tinfoil packets to roast. That way, when thier done, you can just squeeze out the cloves easily without fighting the skin. This cut-the-head-in half-after-it's-cooked bit made a huge mess. Probably won't make the soup again, but if I did, I'd add more thyme and more salt and pepper.
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Roasted Rosemary Chicken And Vegetables

Reviewed: Sep. 10, 2006
The marinade was great on the chicken. I'd skip all the whoo-ha around the roasted vegetables and go for a tried and true side that you know you like. Cooking times for the peppers vs. carrots made for an odd mix of done-ness and the marinade hid the flavor of the vegetables themselves -- a little too tangy for my tastes. I had run out of room in the oven so my husband threw the chicken breasts on the grill and they turned out great - super moist with a nice flavor. Had been marinating a good 2 hours before cook time. I'd recommend the ease of grilling over baking for sure.
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Microwave Baked Apples

Reviewed: Sep. 7, 2006
No thanks. Wouldn't make again. Idea was appealing because I wanted something sweet and easy. It was pretty easy, but most of the sweet stuff just ran out in the pan. I used it as a sauce and it was OK. I'm sure results vary based on quality of apples -- and presence on ice cream (everything is better with ice cream, right). I added a few walnuts to this to make it a little more interesting, but overall texture was blah and taste was, too.
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Chutney Chicken Salad

Reviewed: Sep. 7, 2006
DELISH! I kind of winged it a bit, but I think the recipe is definitely a winner. I used 2 cans of chx, which wasn't nearly 4 cups, so I eyeballed the amount of mayo, chutney, and lime juice to add, but kept it in proportion to the recipe I think. The lime juice adds a lot of liquid that isn't absorbed, so be careful. The chutney gave this an awesome flavor -- and of course the curry did, too. I added raisins and some pecans and it was perfect. Will make again very soon. Happened to have the chutney on hand left over from another recipe, but will definitely start carrying it as a pantry staple so I can make this recipe whenever the mood strikes.
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