BugNBear Recipe Reviews (Pg. 1) - Allrecipes.com (18761360)

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Butter Pecan Ice Cream

Reviewed: Aug. 31, 2011
I've made this recipe twice now. The first time following the directions entirely, and the second with a few slight moderations. As is, the recipe isn't creamy or rich enough for my liking, and the directions as written may result in an unpleasant texture for one who isn't aware of the importance of tempering eggs. Make sure to temper your eggs first (as directed by PamA), and stir constantly, rather than occassionally, until the mixture is smooth and slightly thickened. I think the amount of pecans used in this recipe is spot on, as well as the amount of brown sugar, but the ice cream is just as good if slightly reduced (all depends on how much of a sweet tooth you have). The only ingredient changes I do suggest making- unless you prefer the taste of lowfat ice cream- is substituting heavy cream for the half-and-half, and substituting 1/2 C. milk (or half-and-half) for the 1/2 C. heavy cream.
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3 users found this review helpful

Nutty Coconut Fish

Reviewed: Dec. 16, 2010
I used catfish with this recipe and served with jasmine rice rice and coconut curry. I followed the directions exactly, and while the catfish came out perfect, I personally felt like the brown mustard was a little overpowering. I had to spoon my curry onto the fish to help mask the strong mustard aroma. It did the trick, and the coconut fish complimented the curry very well, but I don't think I could have eaten it by itself. I also was slightly put off by the texture, the batter was soft coming out of the oven- not crispy. Of course I should have known better considering that this was oven baked and not fried. I try to avoid frying at all costs, but sometimes certain foods are just best that way.
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9 users found this review helpful

Hot Fudge Sauce

Reviewed: Dec. 6, 2010
This sauce is pure heaven! It's thick, creamy, rich in flavor and it takes me only 10 minutes to whip up! The taste and consistency resembles that of Sander's hot fudge (minus the corn syrup)- which is a real treat for me because you just can't find their chocolate outside of Michigan. Thank you so much for sharing! It's not very often I come across a recipe in which I feel absolutely nothing should be tweaked!
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5 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Oct. 4, 2010
I've been making this batter for two Fall/Winters now and I LOVE it! I use about 2 Tbsp. of batter in a mug, because I can't really taste it with just one tablespoon. But other than that, the batter is perfect as is.
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6 users found this review helpful

Vanilla Sauce

Reviewed: Sep. 8, 2010
Without reading other reviews, I followed the recipe to a T, and I have to say that as written it is a watered-down goopy mess of a sauce. The term "white sugar" is extremely vague and I took it to mean granulated sugar (having never made this exact type of sauce before, how was I to know?). I had to dump the sauce down the drain and start from scratch. Second time around I used powdered sugar, and I replaced the 2 cups of water with only 1 cup of milk. Basically I had to follow an entirely different recipe, and it came out great.
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8 users found this review helpful

Barlow's Blackened Catfish

Reviewed: Aug. 30, 2010
Even though I had difficulty eating this dish (I cut the amount of cayenne pepper in half and everyone's mouths were still on fire), the catfish had such a wonderful flavor to it! I'll definately try making this dish again (maybe with a little less pepper)
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3 users found this review helpful

Spiced Apple Pork Roast

Reviewed: Aug. 30, 2010
I've made this recipe a few times and my family loves it! I place the roast in a slow cooker for approx 7-8 hrs, double the applesauce mixture, throw in some carrots and potatoes, and fill with about 1/4 a pitcher of apple juice. It's great and tastes even better as leftovers!
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1 user found this review helpful

Asian Stir Fry Sauce

Reviewed: Aug. 10, 2010
This is the best stir fry sauce I've come across on AllRecipes! I followed the recipe exactly (although omitted corn syrup b/c I simply don't keep it in my pantry), and I thought it was wonderful. It had the perfect balance of sweet and salty... definately NOT bland!
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10 users found this review helpful

Chocolate Chip Pancakes

Reviewed: Jul. 9, 2010
I give this 4 stars merely because I felt that the pancakes fluffed up too much while cooking. I decreased the amount of baking powder by 1/2-1 tsp. the second time, and the pancakes came out great. These were rich and moist! A new family pancake fave! Skip the syrup. All you need is some strawberries (and maybe a little whipped cream). Also, try with buttermilk.
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4 users found this review helpful

Irish Soda Bread I

Reviewed: Mar. 24, 2010
Before I come across this recipe I had only had Irish Soda Bread once before at a Potato Bake, and I must say that this recipe was much more superior in taste! Yes it is a bit cake-like in texture, but I loved how light and moist it was! The only change I made was substituting currants for the raisins. The first time I made this recipe, I used plain yogurt (with an additional tsp baking powder) b/c I didn't have any sour cream on hand. Today I used the sour cream and it's just as delicious. Thanks Arlene for sharing your mother's wonderful recipe!
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3 users found this review helpful

Maple Bacon Pancake

Reviewed: Mar. 8, 2010
This recipe is wonderful as is! The only reason why I give it 4 stars instead of 5 is because the temp is off. It needs to be baked at 375 degrees for 20 minutes, then an additional 5 minutes after adding topping. Also I recommend mixing all or at least half of the bacon into the batter.
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118 users found this review helpful

Minnesota's Favorite Cookie

Reviewed: Feb. 18, 2010
I decided to surprise my husband with these (he's originally from Minnesota). They were wonderful & chewy gooey- just the way I like them. Between the two of us and our daughter, we scarfed down all the cookies within 2-3 days!
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6 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Feb. 18, 2010
The only changes I made to this recipe were adding a couple splashes of worcestershire sauce to the loaf, and mixing in approx 3 Tbsp. of cranberry-orange chutney to the ketchup (had some leftover from Thanksgiving that needed to be used up). I only had a block of white cheddar on hand, so I used that instead of colby. This was the best heartburn-free meatloaf I've ever had!
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3 users found this review helpful

Orange Pecan French Toast

Reviewed: Feb. 13, 2010
These were wonderful! I followed the recipe exactly except I substituted honey for the corn syrup. I also let the french toast sit for about 10 minutes after baking to give the sugar-nut mixture time to carmalize and hold to the bread. This ones a keeper!
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7 users found this review helpful

Apple and Spice Pork Roast

Reviewed: Jan. 20, 2010
I've made this recipe a few times and my family loves it! I place the roast in a slow cooker for approx 7-8 hrs, double the applesauce mixture, throw in some carrots and potatoes, and fill with about 1/4 a pitcher of apple juice. It's great and tastes even better as leftovers!
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45 users found this review helpful

Apricot-Glazed Cornish Hens

Reviewed: Dec. 31, 2009
This recipe was absolutly wonderful! Mouth-watering, savory, moist with a delicately crisp skin. It was everything I hoped it would be and more. I stuffed the hens with a cranberry rice stuffing (see "Stuffed Cornish Hens" on Allrecipes... make sure to double the batch of stuffing). I can't rave about it enough!! It's a new family fave!
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11 users found this review helpful

Stuffed Cornish Hens

Reviewed: Dec. 31, 2009
The cranberry rice stuffing was wonderfully mouth-watering!! I omitted the water chestnuts and used this stuffing in combination with the "Apricot-Glazed Cornish Hens" recipe on Allrecipes. I can't rave about it enough!! Next time though, I'm doubling the recipe. It's that good.
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22 users found this review helpful

Spinach Quiche

Reviewed: Nov. 25, 2009
Amazing recipe! I tweeked a few things per other reviewers suggestions. I decreased butter to 1/4 C. & decreased milk to 1/2 C. I used fresh mushrooms & sauteed them with the garlic & onion. To put my own spin on it, I also added 6 strips of crumbled bacon, paprika and parsley flakes. I didn't have feta on hand so I used mozzarella. It was wonderfully rich and flaky! I'm definately replacing my old quiche recipe with this one.
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3 users found this review helpful

Delicious Pumpkin Bread

Reviewed: Jan. 20, 2009
To me, it seemed like this recipe had too much sugar and oil and not enough spices. So I made the following alterations: I replaced half of the oil for applesauce, decreased the sugar to 2 cups, doubled the spices, added 1/2 tsp. allspice, 1/2 tsp. cloves, 1 tsp. vanilla, and 1 cup raisons (no walnuts). It came out very moist and tasted great! It was a huge hit and I'll be using this recipe every holiday season from now on.
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5 users found this review helpful

Winter Spice Screwdriver

Reviewed: Nov. 11, 2008
It was just okay.
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3 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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