Bogie Recipe Reviews (Pg. 1) - Allrecipes.com (19922422)

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Spicy PBJ Wings

Reviewed: Sep. 1, 2012
To the people complaining about the peanut butter: don't let the name fool you, this is Thai-flavored. It's meant to have a strong peanut taste, and if you don't like that you should be looking for another recipe. I love the sauce just as written. It gives the wings a lot of meatiness that they normally don't have. I've made these for regular dinners, parties, and functions, and they've always been a huge hit! When I put them alongside more traditional wings, this is always the plate that runs out first. The only thing I change is that, after a lot of experimenting, I've found 30 minutes of initial cooking (turning half-way through), and then 5 minutes afterward gives me a much juicer product.
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7 users found this review helpful

Cawl (Traditional Welsh Broth)

Reviewed: Dec. 5, 2011
I was looking for a recipe to handle a beef shank I bought, and loved this! It's very hearty. I think the proportions are a bit off, though. I used nearly twice the amount of meat, and could hardly taste it over what seemed to be far too much cabbage (I used one small head, as listed. I'll probably only used half of one next time). Otherwise, very tasty!
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4 users found this review helpful

True Bangers and Mash with Onion Gravy

Reviewed: Sep. 29, 2011
I just made this tonight, and it was absolutely delicious! Next time, though, I'm going to halve the gravy. After giving my 4 servings a generous coating, I still had a good sized bowl of gravy left over.
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4 users found this review helpful

Easy Ground Beef Stroganoff

Reviewed: Dec. 13, 2011
Love this recipe, wouldn't change a thing, but... Maybe it's just that I'm not very culturally aware but this tastes nothing like stroganoff to me. It tastes like a bolognese, if anything. But, again, my family loved it, and it's now come to replace my usual (doctored) jar of marinara.
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3 users found this review helpful

Soft Gingersnaps

Reviewed: Dec. 17, 2012
These have a great flavor, and they spread out from balls perfectly (I don't know why the other reviewer's would have stayed as balls). The only issue I had, which really isn't an issue, is that they weren't soft. They came out nice and pillowy from the oven, but they flattened out as they cooled. By the time they were room temperature, they weren't *hard* but they were still far from soft. But, like I said, they had a good flavor, and I would make these again.
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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 5, 2011
I bumped this up to 14 servings to handle a 9 X 13 pan (I didn't have an 8 X 8). I kept the sugar at 2/3 cup, and threw in some frozen corn. It was very good, with those proportions.
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2 users found this review helpful

Easy Pilaf

Reviewed: Nov. 17, 2011
This is a good base for any leftover meat and vegetables I have on hand. On its own, it's a bit bland for my family's taste. A bit of salt and garlic tends to fix that, if we don't just add a splash of Tabasco.
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2 users found this review helpful

Yellow Chicken

Reviewed: Jul. 14, 2012
Odd as it sounds, because 'everything is always better with bacon', this really isn't. I've done it with bacon, and another time leaving the skin on, and the second had much better flavor and moisture. Something in this mix just doesn't meld well with the flavor of the bacon (when you can taste the bacon at all, usually you can't). I pan-seared the skin for about 5 minutes, then cooked this at 400 for 20 minutes (an hour at 350 is much too long, and I'm using rather large breasts). Because I bake this in an oven-safe pan rather than a baking dish, it's quick work to make a very nice pan sauce with what's left over. Other than the bacon and cook time, very tasty!
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1 user found this review helpful

Spinach Crescents

Reviewed: Mar. 30, 2012
Very tasty, a good side dish, but WAY too much filling! I gave 16 rolls a very generous portion, and I still had about a cup and a half left that I need to figure out what to do with. I'll make this full recipe if I have guests coming over, but I'll halve it next time for my family.
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1 user found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Feb. 19, 2012
It's a delicious dinner (and even better left-overs). It freezes well, which makes up for the length to make it, and it has just the right level of heat. I don't know how the original is 10 servings, I ended up with 13 cups after probably taking 2-3 for dinner. 2 things I have to say, though. The total time, especially if you want a darker roux, is not 2 hours. I did a medium brown roux, and I ended up taking 3 hours on this. Also, I let it sit for 15 minutes after cooking, to let it thicken up. That's when I threw in the shrimp. They ended up perfectly cooked, rather than the rubbery comments that other people have given.
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1 user found this review helpful

Tomato Bisque II

Reviewed: Jan. 16, 2012
Great soup, just finished eating it for lunch. I subbed the tomatoes for 1 28 oz. can of crushed, and two 14.5 cans of petite diced, and it turned out delicious. I have no idea how this would be 4 servings, I'll be surprised if I get less than 6 generous servings out of it. It'll make for great lunches this week, though!
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Bacon Mushroom Chicken

Reviewed: Nov. 8, 2012
Made this with a few alterations, and it is a great gravy! I changed from cream to milk with some flour as per the recommendations, and added a bell pepper and onion. I chopped up the bacon and added it to the gravy, and it was very flavorful. I used a cup instead of a quarter for the milk, and the gravy was great on pork chops the next day. Will definitely be making this again!
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Chicago-Style Hot Dog

Reviewed: Aug. 28, 2012
This is definitely the recipe I grew up eating, but I'd make two changes to the recipe. First, steam the hot dog and bun, it makes for a better texture. Second, cut it to two tomato wedges (I can't imagine how you'd have 4 with everything else!). Get Vienna franks if you can find them, and you're in for a great meal!
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