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    Blue Bustard

    Scappoose, Oregon

    Chef #135634

    Scappoose, Oregon

    Joined: Mar 31, 2004

    Birthday: Nov 11

    28 reviews by Blue Bustard

    1 - 10 of 28 sorted by Date | Rating | Helpful

    Reviewed Spicy Red Beans and Rice
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      |  (2 people found this helpful) |  By Anita Harris

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    "This is the ol' Chevy truck of Southern country vittles. Make the recipe as written or substitute your heart out. 'Tis excellent as written, but here's a couple of alternatives. I like to grind three or four dried cayenne peppers between my palms directly over the pot. Any sort of fresh peppers chopped up do well. Trying to eat the meat from a ham..."

    Feb 28, 2011 on Food.com

    Recipe #48913

    Reviewed Blue Ribbon Dill Pickles
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      |  (2 people found this helpful) |  By Debber

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    "I'll not deign to rate this yet, having not actually used it. I WILL, however, offer this comment in support of that of Flourgirl51. It is NOT a safe method for canning. It may be safely used provided the resulting product is refrigerated and kept for no longer than a month or two - similar in fashion to how you would keep an opened jar of store-b..."

    Jan 17, 2011 on Food.com

    Recipe #241139

    Reviewed Beef Bourguignon
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      |  (1 person found this helpful) |  By Just Call Me Martha

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    "I've made this a few times with excellent results. I've determined that the use of bacon is superfluous and can be dispensed with easily. (Although if I'm cooking up a batch of bacon for BLTs, this is a good use of the grease. Serving with pasta or rice is OK, but around our house, satin-smooth mashed potatoes is de rigueur. Also artisan bread an..."

    Jun 10, 2010 on Food.com

    Recipe #49871

    Reviewed Homemade Pastrami - No Smoker Needed
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      |  By Not-2-Sweet

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    "I made it as written. Very good, but not what I would call Pastrami. Still, a viable alternative for folks without the ability to smoke a brisket."

    Mar 20, 2010 on Food.com

    Recipe #285910

    Reviewed 5-Spice Baby Back Ribs
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      |  By daydreams_uk

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    "This is a good recipe. I had the butcher cut the rack of baby back ribs in half so that each bone would be somewhat short. This made the dish into finger food, or appetizer style. Otherwise, I followed the recipe as written except I sprinkled sesame seeds liberally on the finished product. Nobody raved about the ribs, and I sorta liked them. Nice,..."

    Aug 19, 2009 on Food.com

    Recipe #87105

    Reviewed Moroccan Stew
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      |  By Ms*Bindy

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    "Made this exactly as presented, although I too opted for the Kalamata olives. Next time I'll use the black. When the leftovers equaled about half the original amount, I cooked up some Italian sausage and added it to the mix. This did NOT improve the stew, although neither did it harm it. It just changed its character. Next time no Italian sausage,..."

    Feb 17, 2009 on Food.com

    Recipe #135322

    Reviewed Hearty Italian Ratatouille Soup
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      |  By Sarah_Star

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    "Very, VERY satisfying soup. I made it exactly as written, EXCEPT: I added a couple of handfulls of bow-tie pasta (which worked really well, mixed Italian spices, about five cloves minced garlic, and SPICY Italian sausage. Even our delicate, "special" palate folks loved the extra kick. It made the soup more warming but not overbearing. I also adju..."

    Jan 4, 2009 on Food.com

    Recipe #153707

    Reviewed Halupki Casserole (Stuffed Cabbage Casserole
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      |  By JPsBarbie

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    "This recipe is just fine. I made it exactly as presented, but none of us really cared for it. It's simply a matter of taste, and there's no accountying for taste."

    Nov 1, 2008 on Food.com

    Recipe #322531

    Reviewed Crab Casserole
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      |  By Barefoot Beachcomber

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    "Prepared exactly as written, it was somewhat less than mediocre. Not bad, but not worthy of a second try. Suggestion: Try serving with sixteen pints of Pabst Blue Ribbon."

    Oct 11, 2008 on Food.com

    Recipe #7134

    Reviewed Tuna Casserole
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      |  By Tara

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    "This is the Rolls Royce of the lowly tuna casserole, excellent as presented. It is improved by a half teaspoon of cayenne which brings up the flavours. Same for a tablespoon of fresh lemon juice. Fresh mushrooms are far superior to canned in this recipe. If small, they can be used whole. I like to double the tuna. Also, 1/2 cup grated Monterey Jac..."

    Oct 10, 2008 on Food.com

    Recipe #13630

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