BUSYBEE25 Recipe Reviews (Pg. 1) - Allrecipes.com (18123217)

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Haroset for Passover

Reviewed: May 2, 2006
Good recipe for haroset. Once you have the basic ingredients down you can play to your own tastes. I always like a few more nuts in mine. Also, note in the intro to this recipe that the amount of the finished product is 3 cups. 6 apples of the size I used was way to many for the 3-cup total -- even 4 apples were too many. I'd say 3-4 medium fuji or gala would work fine.
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107 users found this review helpful
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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106 users found this review helpful
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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49 users found this review helpful

Caramelized Pearl Onions with Balsamic Glaze

Reviewed: Jun. 12, 2006
Used fresh pearl onions for this -- at least I think that's what they were. Cheap at produce market, pain to peel for recipe, but all worth it. This recipe is so simple and delish. Made me feel like a pro. Got great reviews. Reminded me of "Drunken Shallots" I had had at a favorite local Italian restaurant (although, I think those used a red wine reduction). Planning on making the full recipe from frozen onions for a camping trip this weekend. Such an easy snack to put out with some white bean spread (also easy and both not bad nutrition-wise). Highly recommend this recipe. Be patient with the reduction. It's worth it to let it get thick.
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25 users found this review helpful

Baked Garlic

Reviewed: May 2, 2006
Roasted garlic rocks for an easy appetizer. Made 4 heads of garlic this weekend with just a drizzle of olive oil (instead of butter). I upped the heat to 400 and baked for 45 min. Mushy, but so easy then to serve/eat. I should have salted them, too, but I skipped it. Served with a ramekin of parmesan, one of olive oil with rosemary infused, and one with a ajvar (roasted red pepper and eggplant with a kick) and crusted sourdough. What I liked about this approach, is that each of my guests took a bulb onto their own plates and we finally got to use those cute little appetizer knives and forks we got for our wedding. :-) Make this one a staple -- cheap, easy, healthy, and always a winner with the guests.
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25 users found this review helpful

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

Broccoli Chicken Salad

Reviewed: Nov. 22, 2009
Very good. I've made this a couple of times. Really very tasty. Try it by the book to start with, then adjust to taste. I made the mistake the first time through thinking I knew better and upped the raisins and bacon quite a bit because I like both of those flavors, but found the raisins to then be too much of a sweet power. Also definitely recommend letting it sit overnight to let the flavors meld. I personally wasn't crazy about the red wine vinegar flavor, so I subbed it out for some cider vinegar the next time through. Definitely a keeper -- and a great excuse to buy those sunflower seeds, which I've been for crunch on my green salads every since. Mmmmmm.
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10 users found this review helpful

Mock Chopped Liver

Reviewed: May 2, 2006
Not bad. I cooked Passover for my husband's family (I'm the shikse) so I tried to keep it traditional. This mock chopped liver was as good as those that I had gotten at delis in the past. Only complaint was that it made way too much -- like nearly 6 cups. Might have done something wrong. Could have used a bit of liquid to make it more moist, too. I think my mini-food-processor was partly to blame there, though... hard to mix well. Would make again, but would half the recipe.
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10 users found this review helpful
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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9 users found this review helpful
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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5 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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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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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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3 users found this review helpful

Chicken and Apple Curry

Reviewed: May 10, 2009
Everyone really liked this dish and it couldn't have been easier to make. I subbed the milk for coconut milk and chunked the chicken into 1" pieces to speed up baking time. Sauce-to-chicken ratio was perfect using 4 large breasts. Was a bit too sweet for my taste, but like I said, a hit at the dinner for 8.
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2 users found this review helpful

Spanish Slaw

Reviewed: Apr. 30, 2009
Really really tasty slaw, and pretty, too. I come back to this recipe again and again. I frequently sub roasted red peppers for pimentos because I typically have them on hand. Also sometimes use artificial sweetner to keep it low carb. Very good and easy. Keeps well also.
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2 users found this review helpful

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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2 users found this review helpful

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