Chef Booshman's

75out of75

Reviews

Porchetta Limoncello

(1 person found this helpful) Posted by Battle in Seattle  

I don't know where to begin. This was beyond awesome. Truly the best recipe I have tried thus far. I still can't get over it. OK. Here's the deal. Didn't know what limoncello was. My local Italian Deli had three different types of the... — Chef Booshman Aug 22, 2009

Recipe #256807

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Zucchini Casserole

Posted by Tebo  

Made this a few days ago and it still remains on my mind. This was good. Real good. It did taste like quiche without the pie crust. I sauteed some coarsely chopped onions in mine. Had a sprinkle of mozarella. That wasn't enough. So I... — Chef Booshman Jun 27, 2009

Recipe #13875

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Salmon With Spinach and Mustard

Posted by Chef Gina Calina  

Indescribable! I had a garden full of spinach and a big fillet from the wholesale club. What to do. Use the ingredient sifter on RecipeZaar, duh! I found this one and am I glad I did. It replaces all the other salmon recipes I have collected... — Chef Booshman Apr 23, 2009

Recipe #191302

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Mustard Baked Salmon

Posted by HELEN PEAGRAM  

I can't believe this recipe is 10 years on the Zaar and no one has written a review. This dish was out of this world. Loved every bite. I was looking for a salmon dish. The Zaar had over 3500 different ones. After sorting through the best... — Chef Booshman Mar 26, 2009

Recipe #3994

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Leek and Potato Soup

(2 people found this helpful) Posted by Tara  

Great recipe! Tweeked it just a wee bit. I too used only a 1/2 tspn pepper. Otherwise, I made as is but used a stick blender and pureed about 2/3 of the soup, leaving a few chunks of taters and leeks intact. Used only 1 large leek, green top... — Chef Booshman Feb 17, 2009

Recipe #46374

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Beef Rolled Rib Roast au Jus

(1 person found this helpful) Posted by kcdelong  

Awesome! This tasted like prime rib you get at a fancy restaurant. For the price of one meal I got a whole 2-1/2 lb roast. Unbelievable. Easy to make. — Chef Booshman Dec 21, 2008

Recipe #58967

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Hot German Potato Salad

(1 person found this helpful) Posted by Lali  

I made this about a week ago. My daughter came home from school and had some of the leftovers. She's been talking about it ever since. I have been coerced into making another batch. I halved the recipe and it was more than plenty for six... — Chef Booshman Oct 18, 2008

Recipe #11923

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The Ultimate Salmon Fillets

Posted by Paja  

Looking for yet another salmon recipe (Don't care for salmon) because the wife insists that we need the Omega Oils, less red meat, blah,blah,blah. And then I came upon this one. Sour cream, mayo, cheese, dill, what's not to like? I bathed my... — Chef Booshman Sep 26, 2008

Recipe #53198

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Dad's Summer Tuna / Mac Salad

(1 person found this helpful) Posted by baldwin bistro  

Dad did good! I have had so much potato salad so far this summer, I had to try something new. This caught my eye and I had to make it. We're having BBQ'd ribs tonight for a family of four,so I figured I'd make this ahead of time. Made only 1/2... — Chef Booshman Jul 20, 2008

Recipe #313389

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Mediterranean Fettuccine With Shrimp and Spinach

(2 people found this helpful) Posted by winkki  

This was delicious. I was skeptical about adding the feta. but, oh boy was I glad I did. I easily doubled the recipe since I had more mouths to feed. What little was left over was twice as good the next day. If you take this to work, take... — Chef Booshman Mar 30, 2008

Recipe #78137

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Pecan Crusted Chicken Florentine

(1 person found this helpful) Posted by PaulaG  

Unbelievable. This was truly an extraordinary dish worthy for the boss coming over for dinner. Preparation was more of a project, but well worth the effort. The flavors blended very well. I only afforded it 2 hours of fridge time, and only one... — Chef Booshman Mar 22, 2008

Recipe #282941

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Big Hit Meatloaf

(1 person found this helpful) Posted by Chef #172380  

This sure was a Big Hit! I didn't have any mushrooms on hand and had to do without. It had all the right spice combinations. This will be my new meatloaf standard. Thanks! — Chef Booshman Feb 20, 2008

Recipe #141659

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Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)

(2 people found this helpful) Posted by ravensmith  

Good Stuff. It DID taste just like Olive Garden's! Dumping the raw pasta into the soup at the end made it too thick. I think next time I'll cook the pasta separately and then add it before serving. Thanks! — Chef Booshman Jan 15, 2008

Recipe #31717

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Squash Pie

(1 person found this helpful) Posted by wildheart  

I used butternut squash. About 3/4 of a pound made 1 cup of squished squash. The rest of the 3 pound squash was made into soup (see Zaar Quick Butternut Squash Soup). It did not have the same "bite" as pumpkin pie. Tasted Great, was enjoyed by all. Thanks... — Chef Booshman Dec 2, 2007

Recipe #23276

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Pork Chops With Beer

(5 people found this helpful) Posted by Lorraine Handlin  

This was good eats. I made mine in the crock pot. I browned the chops in a tablespoon of oil for about a couple of minutes on each side. I then added a coarsely chopped onion to the drippings and browned them before adding the cream of celery... — Chef Booshman Nov 28, 2007

Recipe #8509

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Oven Baked Maine Fish

Posted by Maine-iac  

This was unforgettable. I had my doubts at baked mayo. But, WOW. I used haddock. Gave it a bath in lemon juice, then followed the recipe as is. Wow! This is truly a keeper. — Chef Booshman Nov 9, 2007

Recipe #21553

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Bacon Wrapped Jalapeno Poppers

Posted by AZRoxy63  

I halved the recipe (trial run before Thanksgiving holiday). I zapped the bacon in the microwave for 2 minutes (next time I'll try 4). I too mixed in the seeds of about 6 peppers into the cream cheese and folded the shredded cheddar prior to... — Chef Booshman Oct 27, 2007

Recipe #105670

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Tender London Broil

(1 person found this helpful) Posted by ~Rita~  

Absolutely the best. I made this for dinner guests this evening. They all raved about it. I did marinate it for over 24 hours. Between the dry rub AND the marinade, this otherwise tough cut of meat was very, very good. — Chef Booshman Oct 25, 2007

Recipe #73238

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Grilled Burritos

Posted by Krich  

Outstanding. These tasted better than going out to the burrito barn! Easy to make, they freeze well, and tasted even better. I prepared my tortillas by placing the stack on a dinner plate, covered them with a moistened paper towel and zapped... — Chef Booshman Oct 23, 2007

Recipe #68620

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The Real Deal New England Fish Chowder

(2 people found this helpful) Posted by Miss Elizabeth  

I have been trying to find the right fish chowder recipe for years. My family begged me not to try anymore because it was always "icky" and "gross". This tasted just like I remembered from our Maine trip years ago. Terrific. The evaporated... — Chef Booshman Oct 19, 2007

Recipe #146986

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