BOONIE12 Recipe Reviews (Pg. 1) - Allrecipes.com (1957074)

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Quinoa Broccoli Casserole

Reviewed: May 16, 2013
What a pleasant surprise. Delicious!
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1 user found this review helpful

African Curry

Reviewed: Mar. 29, 2013
I closely followed the recipe but also used some of the suggestions. It was one of the best things I have ever cooked and I'm a pretty good cook. I used Trader Joes chickens curry cutlets and I think that made a significant difference. I can't wait to make this again. Served with basmati brown rice and sautéed spinach. AWESOME!
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0 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Jul. 16, 2007
I love this recipe. The marinade is fantastic--the only change I make is to use ketchup instead of tomatoe paste. I have used the marinade with great results on chicken, fish and vegetables.
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3 users found this review helpful

Sweet and Spicy Green Beans

Reviewed: Jun. 14, 2007
These were very good. I would have given 5 stars, but it was waaaay to salty. Next time I will reduce the soy sauce to 1T.
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0 users found this review helpful

Crunchy Oven Fried Tilapia

Reviewed: Jun. 14, 2007
This was fine, but I don't think I will make it again.
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0 users found this review helpful

Corn and Zucchini Melody

Reviewed: May 31, 2007
This is very similar to a Mexican dish called calabacitas. The differences are to omit the bacon-but you can use bacon grease, add diced tomatoes and some garlic while cooking the zucchini, or Mexican squash. You can also add chopped green chili. Cover and cook diced zuch and tomatoes with spices, onion and garlic until tender (10-15 mins. Don't over cook). Add corn (I use canned), heat through and top with cheese--cover till melted. I use cheddar cheese but I'm sure the MJ is very good. Mexican squash looks like zucchini except that it is a light green color.
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95 users found this review helpful

Crustless Spinach Quiche

Reviewed: May 29, 2007
This is a delicious and healthy recipe. I took other's suggestion to personalize my quiche. I use fresh baby spinach, mushrooms, shredded carrot, diced red pepper, 6 eggs, a good pinch of cayenne pepper, salt and pepper. I also like cheddar cheese and only use 2 cups. It is a very versitle recipe. I then top it with slices of tomatoe. I'm sure I will experiment with other vegetables. The leftovers are very good. I like to make up a quiche let it cool and then cut up and store for breakfast and lunches. My husband loves taking it to work with him for breakfast.
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7 users found this review helpful

Beefy Spanish Rice

Reviewed: May 29, 2007
I like to add about 1 teaspoon of chili powder and a good sprinkle of cumin. Once rice is done top with a generous amount of cheddar cheese. Cover skillet and let sit for 5-10 mins. I also don't like to use a full pound of meat, increase the amount of water, and omit the ketchup.
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1 user found this review helpful

Mexican Turkey Burgers

Reviewed: May 4, 2007
I loved these burgers. We ate them just as patties and glad we did. The tortilla and condiments would have taken away from the great flavor. I didn't use the corn because I was serving corn-on-the cob, but I did add the 2T of salsa to the mixture. I didn't use the bread crumbs either. I also added a large handful of Jack cheese. These are awesome and so are the leftovers.
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1 user found this review helpful

Sunshine Toast

Reviewed: Mar. 26, 2007
I have been making this for my husband for years. He loves it. I like to toast the bread a little bit before adding to the skillet becuase it seems to be crunchier that way. Plus I saute a couple slices of ham, place on plate and top with a couple of slices of easy melting cheese. Then top with the egg. Let it set for a minute to allow the cheese to melt some.
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2 users found this review helpful

Goat Cheese and Spinach Turkey Burgers

Reviewed: Mar. 23, 2007
Really delicious. Made changes based on others suggestions. I used fresh baby spinach that I sauted with a bit of onion and red pepper, doubled amount of goat cheese, added about 1/2C seasoned bread crumbs and one egg. I didn't add salt or pepper. The cheese is salty enough and I used 5 peppercorn goat cheese I bought at the Farmer's Market. It wasn't super easy to form the patties, but I got the hang of it and was able to get 5. Put them on a cookie sheet and into the fridge for a couple of hours. Fantastic surprise of flavors. Very, very good. ***UPDATE-I have found that it is important not to over cook the burgers in order for them to stay moist. I have also made them without an egg and I prefer the texture.
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137 users found this review helpful

Guam Fried Rice

Reviewed: Mar. 6, 2007
It is also very common to use frozen mixed vegetables. Top with several dashes of Tabasco and a fried egg.
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8 users found this review helpful

Finadeni

Reviewed: Mar. 6, 2007
I love finadeni and make it all the time. You can use either lemon juice or vinegar. Portions of soy and acid depend on personal taste--I prefer more acid. Start with less and work up to your liking. I also use chopped (not minced) white onion and finely minced Thai peppers (AKA boonie peppers). This is great on so many things--rice, chicken, beef, potatoe salad, etc.
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5 users found this review helpful

Simple BBQ Ribs

Reviewed: Mar. 6, 2007
UPDATE: I've started straining the cooking liquid and boiling potoates in it for either boiled or chunky mashed potatoes. I haven't done it yet but I think I'll try using the liqued to boil rice. I have been boiling ribs and chicken like this for years and years. I always add a generous amount of garlic powder, ground pepper and 1 onion cut into wedges. My secret ingredient is to add a good amount of soy sauce 1/2-1 C approx. Boil for 45 mins-1 hour. Turn off heat, cover pan and let ribs marinate in the broth for several hours (I have let them sit for 4-5 hours). Great to put in the oven especially during the winter months, but best on the grill. If you want to make ahead put cooled ribs into plastic bag and add enough BBQ sauce to coat well. Refrigerate until ready to use and then cook with additional sauce. Try this with chicken--you will love it. Just reduce the boiling time.
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1514 users found this review helpful

Shrimp and Pepper Fajitas

Reviewed: Mar. 2, 2007
This was all right. Nothing special.
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0 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Mar. 2, 2007
I'm going to rate this as a 3.5 for how it is written. I didn't intend on all the additions but it evolved as needed. With changes it was 5+. I browned the turkey italian sausage until crisp then added approx. 1/2 C chopped onion, approx. 1/2 C sliced mushrooms and 1 chopped tomatoe along with the garlic. Also added a variety of spices. Only used 3/4 lb. of Barilla Plus Penne and added the al dente pasta and thawed broccoli into skillet. Stired and added about a cup of chicken broth, 1/2 C skim evaporated milk and a handful of parm. cheese. Take off heat and let rest 5-10 minutes stiring frequently until desired consistency.
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51 users found this review helpful

Tortellini Soup I

Reviewed: Mar. 2, 2007
I am giving this 4 stars, but my husband gives it a 5+. I sauted the onions, garlic, carrots and green peppers with the fried turkey Italian sausage. Used two cans of diced tomatoes instead of stewed then simmered uncovered for about an hour until it was reduced. I then covered the pot and simmered an additional 3 hours so the flavors would develop into a rich stock. Added zucchini, parsley and tortellini at the end. Very rich and filling.
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0 users found this review helpful

Brown Rice and Black Bean Casserole

Reviewed: Feb. 16, 2007
This was very good. I left the chicken out and used 1/2C of rice and added a whole C of carrots instead. To cut calories I used 1/2 fat free cheddar and 1/2 regular cheddar. I also added a couple of T of low fat sour cream to the rice mixture before baking. No way does this make 8 servings-4 at the most.
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1 user found this review helpful

Potato Delight

Reviewed: Jan. 28, 2007
Absolutly loved this! I left the ham out. I loaded my potatoe with the veggie mixture and sour cream. Great combination of flavors.
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3 users found this review helpful

Tortellini Alfredo

Reviewed: Jan. 26, 2007
This was good. I thought it would be heavy but it wasn't. It was very light and the peas were delicious with the sauce. To cut calories some I used half-half and reduced it until thickened up. I only used 1/4C butter, used about 3/4C peas, a few extra shrooms and added a bit of garlic. I think a shot of sherry would really put it over the top. Great leftovers.
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6 users found this review helpful

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