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

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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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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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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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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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Baked Slow Cooker Chicken

Reviewed: Apr. 30, 2009
As advertised. Super easy. Super moist. Super delicious.
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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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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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103 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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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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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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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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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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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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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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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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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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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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Roast Chicken with Rosemary

Reviewed: May 2, 2006
Wonderful roast chicken. Served to rave reviews and the house smelled wonderful while it cooked. My onions in the center didn't really get done, but that was fine. Threw some carrots into the pan for roasting. Also took advice in reviews and rubbed olive oil and rosemary under the skin -- quite an adventure for a vegetarian reverse-convert. Followed the 20 min. per pound rule. Only wish I could have found a bigger bird -- at close to a 4 lb. chicken, I was cutting it close for dinner for 6. Will definitely make this one again. I love the oven -- so great for low maintenance meals.
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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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Chicken 'n' Biscuits

Reviewed: Nov. 2, 2009
Cream of X soups aren't usually in my repertoire, but I was craving comfort food and had all of the ingredients on hand, so I went for it. YUM! YUM! YUM! So tasty and creamy. I used 2 cans cream of chicken soup and 1 cup milk. Everything else was by the book. It was perfect. Glad I didn't half the recipe which had crossed my mind at one point. Will definitely make it again.
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