3BadBoxers Recipe Reviews (Pg. 1) - Allrecipes.com (18304075)

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Kathy's Delicious Italian Pasta Salad

Reviewed: Jul. 5, 2005
This is a great basic recipe - you can really make some creative modifications and it will still taste great - much better than using bottled dressing in my opinion. I left out the onion and red peppers, and added some fresh basil, oregano & parsley along with some brocoli florets - and it was great. I did decrease the olive oil by nearly 1/4 cup on the advice of others and I'm glad I did. Also, I would wait to put the cheese in until an hour or so before serving so it doesn't get slimy. Very easy to make and definitely will make again.
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33 users found this review helpful

Grandma Johnson's Scones

Reviewed: Oct. 8, 2008
WOW! I never thought I could make scones - much less ones that were great! Cutting in butter and rolling dough always intimidates me for some reason. The key is cutting in the butter - your goal is to incorporate it in to the flour until it becomes little pea sized butter and flour balls (google cutting in butter for tips on how to do it). This is what makes these flaky (same with pie crust) - the little balls of butter eventually kind of pop when they cook and give the flaking effect. If making the recipe as it is, I would divide in to 2 balls of dough and then cut in to 12 pieces each. You'll need 2 cookie sheets. I made one ball and had huge scones and they needed an extra 2 - 3 minutes of cooking due to being a little too thick, so I think the 2 balls would take care of it. I added dried cranberries and a dash of vanilla and cut back just a tiny bit on the sugar. They were incredible! Very substantial. For the cost of one scone from Starbucks - you can make a batch of nearly 2 dozen, and they're better. I really appreciate this recipe - I can't wait to try other variations. Thank you Grandma Johnson!
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4 users found this review helpful

Clam Sauce with Linguine

Reviewed: Jul. 15, 2008
One of my new favorites. I usually cut back a bit on the butter and add 1/4 - 1/2 cup white cooking wine and a handful of whatever Italian herbs I have in the garden. So simple & quick. Definitely a keeper.
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1 user found this review helpful

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

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

Delicious Pumpkin Bread

Reviewed: Oct. 26, 2008
I used a 9 x 5 loaf pan, and just wanted one loaf, so I halved the recipe (adjusted it to 12 servings) and it was the perfect amount. I also had only pumpkin pie mix rather than plain pumpkin, so I used that with a few adjustments - reduced sugar to 1/2 of what it called for, spices were already in the pumpkin pie mix, so i just added a dash of nutmeg - should have also used a dash of cinnamon. I added a teaspoon a vanilla and reduced the water a bit because the pumpkin pie mix was a little runnier than pumpkin. Note - I used a dark coated pan and this cooked up in 52 minutes, if using a dark or coated pan, you should reduce your heat by 15-25 degrees, or the edges can cook too fast. Wonderful recipe - can't wait to try it with chocolate chips. Thank you for sharing this!
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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

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

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

Awesome Ham Pasta Salad

Reviewed: May 29, 2013
This is a new favorite I used a 12 ounce box of whole wheat rotini, and a little extra mayo/sour cream. I only had two beef bouillon cubes, so I let them soak in the vinegar and then mushed them up into a liquid before adding to mayo mixture. I only chilled it for about an hour before serving, and it was still awesome, can't wait to have the little bit of leftover tomorrow. Looking forward to playing around with additions such as peas. Thank you for this new favorite!
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2 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

White Chocolate and Cranberry Cookies

Reviewed: Jan. 2, 2009
Made them just as the recipe states and gosh are they good - for the brandy I used 2 Tablespoons of Grand Marnier, which is perfect for these (a bit of an orange flavor). I will reduce the sugar next time though, a bit on the sweet side. My new favorite cookie recipe! I did have to cook for the full 10 minutes.
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0 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 7, 2009
I can't believe how easy this was! I used leftover cooked chicken and added it to the cooked veggies. This was really, really good! I may leave the salt out the next time, the stock had enough in it. Thanks so much for this great recipe - definitely keep it in the regular dinner rotation!
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0 users found this review helpful

Sweet Potato Casserole IV

Reviewed: Jan. 9, 2009
Loved it! I cut back on the butter by nearly 1/2 and the sugar as well, and it was still wonderful - love the topping! I may try adding some orange flavor next time as well, a little juice and zest to see how that it. Thank you for this wonderful recipe!
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2 users found this review helpful

Delicious Cranberry Sauce

Reviewed: Dec. 24, 2012
I had never made cranberry sauce before - but the recipe looked so easy I tried it - WOW - who knew it was so easy - love this recipe - I added a little bit of finely grated orange peel, like others suggested (also called orange zest - never knew zest was only the peel - none of the white part at all, which is bitter). My family LOVED it, and I will never go back to canned. It is a tart recipe - perfect for us - but if you prefer sweeter sauce, consider upping the sugar by a tablespoon or two. Thanks so much for this new holiday tradition!
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1 user found this review helpful

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