BUSYBEE25 Recipe Reviews (Pg. 4) - Allrecipes.com (18123217)

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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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Strawberry Cream Frosting

Reviewed: Jan. 31, 2007
Totally delish on a white cake. Need to beat it until stiff. Don't skimp on this.
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Beercan Chicken

Reviewed: Jan. 31, 2007
Pretty delish and moist, but a lot of waiting to get there.
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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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Molten Chocolate Cakes

Reviewed: Sep. 7, 2006
Easy, delish. Sure to be a hit. Can make a day in advance.
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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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Carol's Chicken Salad

Reviewed: Aug. 19, 2006
This is a tasty chicken salad. Love the grapes in there for the bit of sweet. Have never tried it with the swiss cheese, though because I'm not a fan. Need to find a cheese to substitute to get the full effect of this salad, I presume. I usually grill my chicken on the Foreman and move forward from there. Want to try it with canned chicken for convenience sometime, too. Clearly, I've come back to repeat this recipe several times, so that's definitely an endorsement. Enjoy.
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Sensational Sirloin Kabobs

Reviewed: Aug. 19, 2006
It's probably not fair for me to review this recipe since I don't eat beef myself, but I made it for a group last night and they all gobbled it up. Of course, it might be that sirloin would be gobbled no matter how it's prepared. It was an easy recipe, though. I skipped all the veggies because we were having sides that took care of that, so the pineapple flavors that other reviewers noted as nice, were definitely missing. I used just over a pound of sirloin and the marinade just covered it in a small bowl, so I'm thinking that if you used the 2 lbs the recipe calls for, you might want to increase the marindade or use a ziplock that you can squish around occassionally to make sure all the meat gets saturated.
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Shish Tawook Marinated Chicken

Reviewed: Aug. 19, 2006
YUM! Made with chicken tenders marinated overnight for camping. Then it rained, so we adjusted to dinner party for 8. Was the perfect amount (served with Sean's falafel from this site and boxed mediteranean-flavored couscous). It is definitely a curry thing, so if you don't like curry, you probably won't like this. I can't believe anyone wouldn't like curry, myself, but to each his own. I thought this was easy and delish. Looking forward to the few leftovers today. We didn't bother with the dipping sauce, which I think is fine because the chicken itself has loads of flavor and I wouldn't want anything to compete with that. Will definitely make again.
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Sean's Falafel and Cucumber Sauce

Reviewed: Aug. 19, 2006
Doubled the batch and made these in advance for a camping trip. Flash froze them so they wouldn't stick together, then put into freezer zip locks. Then it rained, so we ended up staying home and having our fellow campers over for dinner. There were 8 of us, so the double batch was absolutely necessary. You could make smaller balls with a single batch, but it really doesn't make very much. Sauce was good even though I'm not especially crazy about dill. I threw in a little white vinigar for more tangy flavor. Lemon juice would have worked well, too. I baked half and fried half. I had one of each in my pita and couldn't really tell the difference, especially once it's all doctored up with the sauce. My husband said that the baked ones were mushier than the fried. Someone suggested baking then flash frying for some crispiness. Served in pitas with tomatoes and sprouts. Overall a hit. Was definitely easier than expected. Will have the only two leftover balls for lunch today. Can't wait.
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Pita Chips

Reviewed: Aug. 19, 2006
Was serving hummus as appetizer to middle eastern main (falafel and kabobs) and realized I didn't have pita chips. Did a quick search at allrecipes and this guy popped up. I did just 24 pieces because I needed pitas for the main, but they turned out really well. If you do the full 12 pitas, yielding 96 pieces, you'll need multiple cookie sheets and repeat batches. I think sprinkling the herbs would have added more flavor, but they were very good and the guests gobbled them up. Will make again with varied spices just to mix it up. A package of 12 pitas costs only $1.39 at the produce market I go to, so it's hard to beat the price on these homemade treats. Way better quality and super convenient -- especially if you keep a package of the pitas in the freezer, just thaw, oil, and bake. So easy in a pinch.
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