Nicole Burdett Profile - Allrecipes.com (10730280)

cook's profile

Nicole Burdett


Nicole Burdett
 
Home Town: East Templeton, Massachusetts, USA
Living In: Boston, Massachusetts, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Mediterranean, Healthy, Gourmet
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My boyfriend Wilson and me
About this Cook
I have loved to cook for years now and started around high school, mostly learning from my dad and mom. When I got to college and was on my own, I began to make up my own basic recipes and my college roommates loved me, b/c I was the only one who could make dishes more complicated than PB&J, Mac & Cheese, and of course the college staple Ramen Noodles :)
My favorite things to cook
A good friend and former roommate had dubbed me the "Queen of Casseroles" and the "Duchess of Breadcrumbs", as I love comfort food and cold weather dishes. In the spring and summer, I am usually a little more health conscious and cook lower-fat, healthy dishes for the most part, but occasionally prepare more indulgent meals as well... everything in moderation! I enjoy cooking a lot of chicken, pasta, vegetables, seafood, soups,and love trying out new things. I have gotten so many ideas from this site, but almost never stick to a recipe! Many are great, as is, I am sure, but I always tend to put my own spin on everything I make-
My favorite family cooking traditions
My mom makes spinach lasagna (with an amazing white cheese sauce) and my dad makes the best scalloped pototoes in the world. And I love meat stuffing at Thanksgiving from my Uncle Tom... and my brother's "Tasty Manicotti" :-)
My cooking triumphs
I made Christmas dinner for my former in-laws who are from Alabama and love their food... my father-in-law had praised me throughout the whole meal and said that everything he ate was delicious and 'just like mawmaw would make' :) Also, my dad is a great cook himself and has been impressed with the meals I have made, so I certainly take that as a compliment as well.
My cooking tragedies
I once made cornbread that was the consistency of a brick... I also tried to make risotto once and it was a 'no go'... still trying to figure out where I went wrong with that one!
Recipe Reviews 104 reviews
Italian Sausage Soup with Tortellini
Fantastic! This was one of the best soups I have made. I used turkey sausage to cut down on the fat, beef broth in place of water, and a can of petite diced tomatoes (drained) and two medium tomatoes, as it is all I had on hand. I also used dried herbs instead of fresh and the flavor was still great. I knew we would have leftovers, as it's just the two of us, so I put the soup we would eat that night into a smaller pot and then added the tortellini and a handful of spinach and simmered for about 10 minutes so the pasta wouldn't soak up all the broth sitting in the fridge. Now when we reheat it, we can do the same and still have a good amount of broth.

3 users found this review helpful
Reviewed On: Oct. 26, 2011
Cindy's Beef Tips
Comfort food at its best... we really enjoyed this one, but did find it needed a little more flavor. I used 1.5 lbs of stew meat and like many other reviewers found there was still a lot of sauce/gravy for the amount of meat. Next time I will only use 2 cups of beef stock. I also dialed up the flavor a little with some extra black pepper, a little soy sauce, some worcestershire and a little steak sauce. I simmered uncovered for about 3 hours and the sauce thickened nicely on its own and the meat was nice an tender. I loved it over egg noodles and served with broccoli.

3 users found this review helpful
Reviewed On: Oct. 26, 2011
Miracle Soup
Tasty, healthy and filling... just what soup should be! I made a few changes... I sauteed about 1/2 cup of chopped onion with the ginger and garlic, used fresh mushrooms, added about 10 oz of tofu and subsituted sesame oil for olive oil. I also only used only 1 bag of the frozen veggies and added a couple handfuls of fresh snowpeas. And I omitted the frozen spinach and added 3 heads of fresh baby bok choy (chopped leaves and stems). I didn't have fructose, so just used regular sugar. It came out great... a little spicy and very savory. I am sure I'll make it again!

9 users found this review helpful
Reviewed On: Apr. 11, 2011
 
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