SBorodko Recipe Reviews (Pg. 1) - Allrecipes.com (18327766)

Black Bean And Corn Salad II

Reviewed: Aug. 7, 2011

Wonderful summer salad. I did cut the olive down to 1/3 cup, which was plenty, besides that didn't change a thing.

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Refried Beans Without the Refry

Reviewed: Aug. 7, 2011

Have made this 2x so far. First time was a flop because I didn't use enough of the liquid to reconstitute the beans, but besides that followed the recipe exactly. The second time, I didn't bother to remove any water, just mashed them all together while still in the crock pot. I didn't even bother removing the onion, just mashed it with the beans. Delicious! I would have done 5 stars but I did cut the salt down to 3 tsp (couldn't imagine it with 5) and I also cut out the jalapeno pepper (added a dash of crushed red pepper), only because i was making this for my toddler. He loves them! I kept out one serving and froze the rest. We'll see how they defrost.

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Mexican Rice

Reviewed: May 24, 2011

I made this in my rice cooker and it came out very tasty. Quick and easy recipe

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Fluffy Pancakes

Reviewed: May 24, 2011

I think I might have finally found my go to pancake recipe. Very fluffy and tasty as they are, but the recipe also takes well to modifications. Can't wait to make it again!

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Good Old Fashioned Pancakes

Reviewed: May 6, 2011

I had been using a different recipe for a long time, but decided to switch. Really glad I tried this one,they have a great flavor and texture, although I think there was way too much butter in the mix, the pancakes came out a little greasy. The next time I will cut the butter at least in half.

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Fish Chowder

Reviewed: Oct. 31, 2009

I have made this twice now, and while I tweaked it both times, the base recipe is a great start. I eliminate the butter and use olive oil, use low sodium veggie broth (don't eat chicken), and add a ton of other seafood. This last time I made it I added a pound of bay scallops, 1 lb shrimp and one can of minced clams. I cut back on the amount of clam juice and just use what is in one can of clams, and then add white wine for the rest of the liquid. The first time I made this I used cod, the second I used tilapia. Definitely prefer tilapia, cod just had too little flavor and completely dissolved in the broth. Also, the second time I didn't even bother cutting the fish. I do add at least a tablespoon of old bay, and remember old bay has salt in it, so I would use a stock with very low sodium and then hold on adding any extra salt until you get the flavor you want. Also, the second time I used leeks instead of celery, which I was a little worried about, but I was thrilled with the results, it added that little something that was missing the first time around.

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Mushroom Orzo

Reviewed: Oct. 15, 2009

I would have given this 5 stars, except that I altered it. I cut the butter out, used olive oil instead, used real garlic, and tripled the mushrooms. Loved the texture of this, it reminded me of a risotto, but with a lot less work.

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Killer Shrimp Soup

Reviewed: Jul. 10, 2009

I went into this recipe with the attitude that I have never had the original, so I may even enjoy it more than others, not having a preconceived idea of what it should taste like. I started off following the recipe as it was (minus the entire portion of butter), and once I sampled it, was so turned off I tried to tweak it here and there, which helped, but I still ended up pulling out the shrimp. My husband, who will eat ANYTHING, couldn't even eat it. Sorry.

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Almond-Crusted Halibut Crystal Symphony

Reviewed: Jun. 6, 2009

Way too much work for something that is just ok.

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Mexican Baked Fish

Reviewed: Jun. 6, 2009

Good and easy way to make fish. I did use cod, but I am sure any mild white fish would work well with this dish.

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Halibut with Zesty Peach Salsa

Reviewed: Jun. 6, 2009

I really enjoyed this recipe, it was easy to make and the peach salsa was delicious. The only substitution I made was that I used halibut fillets instead of steaks (cheaper that way).

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Cajun Seafood Pasta

Reviewed: Jun. 6, 2009

I like spicy food, but this was way too much for me! When I saw how much pepper the recipe called for, I decided to cut it down to about 2/3 of what it called for, and I still had to add extra milk to cut down how spicy it was, and when I ran out of milk I was adding white wine in an attempt to make it bearable. I couldn't even taste any of the fresh herbs or cheese I had put in.

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Szechwan Shrimp

Reviewed: Nov. 8, 2008

I loved this recipe- simple and quick. I didn't alter anything on the recipe and will make it again and again.

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Cajun Crawfish and Shrimp Etouffe

Reviewed: Nov. 8, 2008

I followed the recipe exactly as it was written and found it to be pretty good, but still missing something. After adding a little butter and a lot of lemon, it all came together. I will make it again, but I will make my roux differently next time. This method took way too much time!

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Homemade Black Bean Veggie Burgers

Reviewed: Sep. 9, 2008

I am only giving this 3 stars because of the texture. No matter how many breadcrumbs I added, the burgers would just fall apart after cooking. The flavor was ok, but they turned into a pile of mush. I will try this again, but I will be making many alterations.

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Crab Stuffed Flounder

Reviewed: May 22, 2008

This was just okay, although I did cut out the mayo egg sauce. I made it as it and then tasted to crab topping and found it to be incredibly bland so I added old bay, lemon, and then doubled up on the rest of the seasonings. The crab topping was just not strong enough to carry an unmarinated piece of fish. Maybe this is where the sauce could have added a lot to it, but I just didn't want those calories.

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Ten Minute Enchilada Sauce

Reviewed: Apr. 27, 2008

I wanted to try the recipe as is, and I really didn't like it, so I started over following a lot of the other suggestions. I sauteed a half an onion, a small hot pepper, and a clove of garlic in about 2 tbsp of oil, then added the flour to that mixture. From there I added a 15 oz can of tomato sauce and equal parts cumin, garlic powder and chili powder plus some salt and pepper. I also added some dark chocolate at the end. This turned out fantastic and I will never buy canned sauce again.

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Spinach Enchiladas

Reviewed: Apr. 27, 2008

We both really enjoyed this dish. The only changes I made were the using a homemade enchilada sauce, substituting a Mexican cheese in place of the shredded, and using flour vs. corn tortilla. I am just not a fan of the corn tortillas that they sell in the store. I would definitely make this again, although I would add more spinach and cut down on the cheese. I could barely taste it in there.

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