Bonsai Recipe Reviews (Pg. 1) - Allrecipes.com (18336264)

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'No Beer Available' Bratwurst

Reviewed: Sep. 21, 2013
I have always made my brats with beer, onions and kraut. I don't know about the ginger ale part but I just discovered the only way I will make brats with beer. Substitute beer for ale and the addition of garlic made brats that my family is still fighting over. I give it 5 stars for the addition of fresh garlic.
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2 users found this review helpful

Miso and Soy Chilean Sea Bass

Reviewed: Apr. 28, 2013
Perfect ! I have made this where I bake it and pan sear it and they have both turned out perfect. I reduce the remaining marinade and drizzle it over the sea bass as well as brown rice. It pairs perfectly with the bok choy. One variation that I did was add about 1-2 tablespoon of fresh grated ginger to the marinade and it is my wife's favorite change. I think it is really good but I still prefer the original recipe. Why mess with perfection?
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4 users found this review helpful

Indian Tomato Chicken

Reviewed: Jan. 13, 2013
I have made this recipe dozens of times over the past couple of years since I found it on this website. I usually make it as written except I use curry leaves instead of bay leaves (doubling the recipe for leftovers at my families request). This recipe is as close as I have ever come to restaurant quality. Lately I have started adding 1-2 cans of Chic Peas with about 20 minutes left to cook. It adds a layer of flavor and texture that changes the recipe without compromising the original flavor. My 2 sons request this with the Chic Peas a couple of times a month. I serve it with high end basmati rice and naan bread. Lately I also add 1/2 - 1 teaspoon of Cheyenne pepper to up the heat a bit. I have doubled and tripled the garlic and ginger with success as well. I don't think you can add too much ginger with this recipe. Overall, this is a fun recipe to experiment with. Thanks Shecooks2 for this recipe.
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5 users found this review helpful

Ham, Basil, and Feta Scrambled Eggs

Reviewed: Jan. 16, 2010
WOW what an easy, quick and flavorful recipe. I have made this over and over. It has become a family favorite for breakfast. The only change I have made is to use three eggs, discarding 2 of the yolks so there are three egg whites and only one yolk, this brings down the fat and helps with our lower fat and carb diet. Try adding a tablespoon of chopped fresh mushrooms, perfect addition to this recipe
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5 users found this review helpful

Jalapeno Steak

Reviewed: Feb. 9, 2009
WOW, this is a fantastic recipe! I doubled the recipe becasue I had about double the steak (flat iron steak). I didn't think It was at all bland as some have stated, I also thought that the heat was not as hot as I thought it would be. My son's best friend (born in Mexico) came over when we pulled these off of the grill and stated he had just eaten so he only wanted one bite; One full steak later he asked if he could take the recipe home for his Mom. BRAVO
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3 users found this review helpful

Perfect Baked Jerk Chicken

Reviewed: Feb. 9, 2009
Great Recipe!! The only thing I am going to change is to cover the chicken while baking to keep it more moist, then uncover near the end when I turn on the broiler to crisp it up. I also added some crused red pepper for a little more heat (personal preference). Other than the fact that the chicken was a little dry it was fantastic.
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2 users found this review helpful

Easy Pancakes

Reviewed: Dec. 25, 2008
Sorry, I did scale back the baking powder as I knew it was way too much and it still came out spongy instead of fluffy. My boys (pancake freaks) said it was OK but asked me to find another recipe for next time. I will keep to some of my tested recipies.
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2 users found this review helpful

Swordfish a la Siciliana

Reviewed: Nov. 22, 2008
Fantastic recipe! Works perfectly with swordfish texture which is more firm. The only changes I made were to use canned petite diced tomatoes drained of most of the juice, and I did not bake (I didn't want to dirty another pan), I seared the swordfish steaks with grape seed oil (only oil I use) before I started the sauce then removed from pan and set aside. I made the sauce then placed the steaks back in the pan with the sauce to simmer covered until the steaks flaked with fork.
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1 user found this review helpful

Baked Pork Chops II

Reviewed: Nov. 22, 2008
Best pork chops I have ever made (according to both of my boys and my wife). The lemon juice, brown sugar and mustard blended perfectly with the tomatoes. I did tweak the recipe slightly because I wanted to saute everything in one pan on the stove. I used petite diced canned tomatoes intead of tomato sauce because I like my sauce a little more chunky. I also added 1 small sweet onion finely chopped, 1 tablespoon chopped garlic and 1 tablespoon dried basil. I mixed all the ingredients together because I wanted to ensure that all the flavors blended. After browning the thick chops, I reduced the heat to low and poored the sauce over them covered and let simmer for about 20-30 mintes until juices ran clear. Perfecto! Served this with brown rice using the sauce to top the rice. We are already are discussing when we will make these again next week.
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6 users found this review helpful

Cajun Red Snapper

Reviewed: Nov. 12, 2008
One of our favorite fish, and a great recipe for the spicy cajun lover. I substituted grape seed oil for the butter as it has a much hotter splatter point so foods tend not to scortch on the outside while not cooking in the middle, (a lot more healthy than butter or even olive oil too).
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0 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Nov. 12, 2008
Great Recipe!! The only change I have made is to add more white pepper for a little more heat as is our preferrence, and omit the flour completely. It seemed to make it too thick and not as I remembered my Greek Grandmother used to make. By omitting the flour, it tastes exactly like what I remember in my youth. . . PERFECT
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6 users found this review helpful

Tom's Blackened Seasoning

Reviewed: Nov. 12, 2008
Very good, Very authentic. Added a little more heat as is our preferrence but this is the base recipe that I have adopted and change as mood reflects
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36 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Jun. 12, 2008
The first time I made this, I got so excited because the sauce after I added the tomatoes and fish stock was to die for. I used boxed fish stock and it was amazing, I added some frozen crawfish meat and shrimp and the frozen crawfish meat ruined it. I was sooo disappointed. The second time I made this, I used clam juice with some fish sauce (used in oriental cooking) and omitted the crawfish meat (since it is hard to get fresh stuff where I live) and added diced chicken and it was again amazing. I usually like to play with the recipe a little but there is no need to with this one. It has become a new family favorite and I actually enjoy making the roux.
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70 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Dec. 14, 2007
This has become a regular for my wife and me. There is nothing to change with this recipe it is perfect as is. Be careful this the temperature as it is easy to turn the sauce brown in the heat is too high, doesemt change the flavor jus tnot as appealing to look at.
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1 user found this review helpful

Killer Shrimp Soup

Reviewed: Dec. 14, 2007
Lose most of the butter and it is fantastic! There is a need for butter for the richness of the soup but 2-3 tablespoons is plenty
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1 user found this review helpful

Ginger Crab Cakes

Reviewed: Dec. 14, 2007
Ginger is critical to this recipe. It was a complete hit, but since my family likes spice, I added extra ginger. Take care in turning tthe cakes as they are very fragile until turned at least once.
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8 users found this review helpful

Chili Rick's

Reviewed: Dec. 14, 2007
Great Chili! Not as spicy as I am used to but it definately gave a different and welcome change to the regular cookie cutter recipes
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1 user found this review helpful

White Bean 'n' Ham Soup

Reviewed: Dec. 4, 2007
Fantastic recipe for when you need a hearty soup don't have the time to boil the beans. I made this triple the recipe to use all our leftover Thanksgiving ham and it took about 10 minutes. My family loved it and the leftovers were even better. It is so simple that you safely alter it however you desire to meet your own preferences.
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11 users found this review helpful

Scallop Stir-Fry

Reviewed: Oct. 26, 2007
Great blend of flavors. I used fresh ginger and doubled the garlic and I also used grapeseed oil instead of canola oil (that is all I cook with), otherwise made no changes and the whole family loved it!
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4 users found this review helpful

Mediterranean Greek Salad

Reviewed: Aug. 7, 2006
Very good recipe! My whole family loved it. I do think that it needed either a little lemon juice or red wine vinegar and salt. Will try again with those changes.
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2 users found this review helpful

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