3BadBoxers Recipe Reviews (Pg. 3) - Allrecipes.com (18304075)

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Asparagus, Feta and Couscous Salad

Reviewed: Jul. 7, 2008
Great summer main dish recipe - I added fresh herbs - oregano, parsley and basil, along with shredded carrots and cucumber. Can feed 6 easily as a main dish. I used 2 T balsamic vinegar and 3 T olive oil and mixed together then added to the couscous. You could easily use red wine vinegar instead, but I like balsamic. Highly recommended, easy recipe - definitely will be made again!
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1 user found this review helpful

Pasta Pomodoro

Reviewed: May 27, 2008
Great base recipe - ready for some creative additions. I tried it with chicken (the short-cuts already cooked Italian style) and didn't care for it (the chicken that is, not the recipe!). Shrimp would have been much better - I did double all the spices, and would probably add even more next time - we like a little more kick in our pastas. Wine would have been a nice addition. Fresh herbs from the garden made it even better. Thanks so much for a wonderful recipe - definitely a keeper!
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0 users found this review helpful

World's Best Lasagna

Reviewed: Apr. 8, 2008
Incredible - Easy as can be and I don't think I can go back to the jarred sauce I used. I did completely eliminate the salt - the sodium from all the canned products more than makes up for it and I think it lets the flavors really shine without it. I used the soaking noodles method (see previous ratings) made it even easier and the noodles didn't get mushy like they do when you boil them first. I laid them out in a large baking pan, poured very hot water on them and let them set for about 20 minutes. Worked like a charm. Use as many fresh herbs as you can, it can make a real difference, particularly basil. I also use this as my standard spaghetti sauce now, this will be my 4th time making it. Thank you, John for this recipe.
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3 users found this review helpful

Red Velvet Cake III

Reviewed: Jan. 11, 2008
Excellent! Made the following revisions - used 4 Tablespoons cocoa, added 1 teaspoon vanilla - came out a tiny bit dry due to extra cocoa, so I might try adding a tablespoon melted butter in addition to the oil next time. Used cocoa instead of flour to 'flour' the greased pan - looks much better with a chocolate cake. Also, don't forget if you use a dark coated pan, you may want to reduce the oven temp. I used 2 9-inch dark pans and cooked at 335 for 35 minutes. Also used the cream cheese frosting II from allrecipes. Definitely a keeper!
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8 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Jan. 5, 2008
Incredible sauce - I am making your lasagna, and the sauce is just perfect. I substituted red wine for the water and wish I had more fresh spices on hand for this. Thank you so much for posting both recipes - think of the number of people who have loved this recipe (just don't think of the number of pounds gained because of this recipe!!!) Thank you John!
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1 user found this review helpful

Caramel Apple Pork Chops

Reviewed: Jan. 3, 2008
I used this as the basic recipe, but breaded the pork chops lightly and browned - I then mixed the other ingredients and put them over the pork and baked at 350 for 20-30 minutes - I also added squash to make it a one-dish meal. The pork stays moist and it is wonderful!
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0 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 4, 2007
I increased the peanut butter by 1 Tablespoon & reduced milk to 1-1/2 Tablespoons - also when i started making the dough, I popped the bag of PB cups in the freezer and it was plenty of time to get them good and cold so they hold shape. When I put the dough in to cook, I took the cups out and started unwrapping - it took almost the whole 6-8 minute baking time to unwrap them. The recipe made 24 in a mini muffin pan and 6 large ones in a regular muffin liner. Next time I will double it to account for the dough I ate! I made 24 in a mini muffin pan then with the rest of the dough put larger balls in muffin liners on a cookie sheet - the larger ones turned out the best with the best shape. I did a very light spritz w/ baking spray on the muffin pan, otherwise they would have been difficult to remove. I also popped them in the fridge to cool as suggested - left them in there for about 20 minutes then cooled for an hour at room temp before trying to remove. Next time I will use the large muffin liners for all of them and reduce the butter by at least 1 Tablespoon - the extra pb gave a little too much oil. I used light chunky peanut butter and they were excellent. Highly recommended recipe - thank you for posting this!
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4 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Nov. 22, 2007
Followed the recipe and it was perfect. Great consistency - cooking time was about 4 hours.
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15 users found this review helpful
Photo by 3BadBoxers

Strawberry Cake III

Reviewed: Feb. 15, 2007
Great recipe! Just made this for Valentine's Day with the following change after reading the icing was too sweet - used 2 egg whites from medium eggs - used less than 1 cup of sugar - still very sweet - next time I may cut back to 3/4 C sugar & increase strawberries to 1-1/2 C. Wasn't sure if I should add sugar & berries to egg whites then whip or whip then add - so I whipped the egg whites until they were all white and starting to get fluffy & stiff and gradually added sugar & berries. Used low fat version of white cake (3 egg whites instead of whole eggs) for an all around low fat dessert - icing should be done shortly before serving for best look.
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6 users found this review helpful

Curry Pasta Salad

Reviewed: Aug. 14, 2006
I like the basics of this recipe - I used a 12oz box of pasta and had to almost quadruple the mayo/curry mix - I'd like to spice it up a bit more next time with fresh herbs - maybe some cilantro and parsley - it does dry a bit while in the fridge - I'm going to try olive oil to remoisten. But it is a keeper for me!
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2 users found this review helpful

Linguini with White Clam Sauce

Reviewed: Jun. 1, 2006
I love this recipe as a base - it is bland, but there are many possiblities for spicing it up - I used a bit of red pepper, seasoned salt and fresh spices - wish I had some Old Bay on hand - which should be a requirement as I'm on the Eastern Shore of Maryland - I'm going to give that a try next time. Definitely a keeper!
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1 user found this review helpful

Chocolate Icing

Reviewed: Jan. 28, 2006
Like the taste, but it does set up VERY fast - next time I would follow the suggestion to make it in to batches, it was very difficult to work with. I'd also cut back on the vanilla just a touch, but perhaps it didn't mix well in to it because it was already setting up. Will try it again though.
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2 users found this review helpful

The Best Clam Sauce

Reviewed: Jan. 9, 2006
Excellent recipe - I love it - I may try to spice it up just a bit next time - parsley and I may have gone a bit light on the garlic.
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1 user found this review helpful

Basic Cream Cheese Frosting

Reviewed: Jan. 7, 2006
Great basic recipe that can be adjusted to whatever's being frosted! For a red velvet cake, I used 12 oz cream cheese - 1-1/2 packages (low fat), 1/4 C softened butter, 1 t vanilla and 2-1/2 C confect.sugar. It was nice and creamy and there was plenty for a 2 layer cake. It does need to be kept in the fridge after frosting though to maintain consistency. Thanks for the 'keeper' of a classic recipe!
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0 users found this review helpful

Red Velvet Cake I

Reviewed: Jan. 7, 2006
Very disappointed - cake not only fell - but the taste was not good - I used the alterations that were suggested - cake was so heavy and greasy - it was thrown away.
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3 users found this review helpful

Crab and Lobster Stuffed Mushrooms

Reviewed: Nov. 13, 2005
I wasn't thrilled with this, but I didn't dislike it either. I think there is way too much garlic - I would start with 1 teaspoon and add to taste. I doubled the recipe and used a 16 oz can of crabmeat and omitted the lobster. I found it to be a little dry - I'm wondering if a good glob of mayo in it would have done the trick. I also sprinkled some Old Bay on top before cooking - that was the extra oomph it needed spice-wise. But definitely needs some more moist ingredients. I also used some as a crab dip with crackers for someone who didn't like mushrooms. I'd definitely make again, but will experiment to see how to spruce it up a bit. A keeper with some minor changes though!
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1 user found this review helpful

Carrot Cake III

Reviewed: Nov. 13, 2005
I read all the suggestions below and rolled them together to make the following changes: 2 C White sugar, I substituted 1 C White & 1 C Dark Brown. I used 3-1/4 C Carrots (2 pounds) and 3/4 C vegetable oil and 1/2 C chunky applesauce (you may want to reduce to 1/3C if using the extra carrots - it was almost TOO moist!) and 2-1/2 teaspoons cinnamon - it was incredible! I did make a 2 layer 9 inch round in dark metal pans, so I reduced temp to 335 and cooking time was about 38 minutes. For the icing I found 3 cups of sugar to be perfect and I used lowfat cream cheese - you couldn't tell the difference! I did forget to flour the pan, so I had a hard time getting it out of the pan - you may want to consider parchment on the bottom as well, it was a bit sticky to remove, but I could paste together with icing. Made if for my mother's birthday - everyone raved! I did one layer with nuts and one without and cut in half and put the nutless cake as half the 2 layer cake and the nut cake the other half (I used walnuts, much better). Definitely a keeper!
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401 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Oct. 10, 2005
I left out the onion - personal preference. Cut back on the vinegar just a touch. Loved it with pecans instead of almonds. Great recipe - definitely a keeper.
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0 users found this review helpful

Roquefort Pear Salad

Reviewed: Oct. 3, 2005
Absolutely perfect! Didn't do any variation from the recipe at all!
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2 users found this review helpful

Yummy Couscous Salad

Reviewed: Sep. 27, 2005
I gave it a five star rating as long as you make some adjustments - particularly, use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins, which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt, so I just added more ranch and it was still very good, but I'm sure it would be even better with the yogurt. Great recipe though, and you can really do alot of variations with it. It's a keeper!
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24 users found this review helpful

Displaying results 41-60 (of 82) reviews
 
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