Nicole Burdett Recipe Reviews (Pg. 1) - Allrecipes.com (10730280)

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Nicole Burdett

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Italian Sausage Soup with Tortellini

Reviewed: Oct. 26, 2011
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.
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3 users found this review helpful

Cindy's Beef Tips

Reviewed: Oct. 26, 2011
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.
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3 users found this review helpful

Miracle Soup

Reviewed: Apr. 11, 2011
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!
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8 users found this review helpful

Southwestern Hominy

Reviewed: Mar. 31, 2011
Pretty good. I added about 1/4 cup of sour cream, the juice of half a lime, and some cilantro. Was a nice side dish to shredded beef tacos.
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7 users found this review helpful

Stuffed Pepper Soup IV

Reviewed: Feb. 23, 2011
This was healthy, easy and very tasty. I used 1/2 green pepper and 1/2 red... I also used italian turkey sausage and changed up the spices... a dash of thyme, 1/2 tsp of oregano, 1/2 tsp of basil and about 1/4 tsp of crushed red pepper. Sprinkled w/ a little mozzarella cheese to serve. Awesome... thanks, Kate!
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5 users found this review helpful

Chop Suey

Reviewed: Feb. 14, 2011
I made this with a leftover pork tenderloin and it was very quick and easy. I doubled the soy sauce and added a can of Chinese vegetables in addition to the bean sprouts. I also subbed chicken stock for the cup of water and the 1/3 cup of water and it gave it a great flavor. I will definitely make this again and think it would also be good with chicken, beef, or even just vegetables. Thank you!
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7 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Feb. 2, 2011
Some of the best pork chops I've made. I tripled the sauce (except the veg oil which I only upped to 3 Tbsp) and used about 1/2 of it to marinate them for about 8 hours. I then baked the chops for 30 mins covered, dumped the juice/sauce, flipped the chops and brushed them with more sauce. I cooked for 20 more mins on the second side, then added more sauce and broiled for 2 mins. Flipped again, added the last of the sauce and broiled for 2 mins on the other side. They came out perfect- moist, flavorful and juicy.
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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Nov. 15, 2010
Pretty good risotto... and it better be for all that work!! I followed the recipe to a T... but, it did take a bit longer then 15-20 mins, it was more like 30. Thank God the bf was willing to take turns stirring, because my arm was about to fall off! This also make a LOT... I would say 8 servings or so. I am going to try to make risotto cakes with the leftovers! Thanks, Myleen
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3 users found this review helpful

Traditional Osso Buco

Reviewed: Nov. 15, 2010
Oh soooo good. Followed the recipe pretty closely with a couple very small tweaks... Added salt and pepper to the flour I dusted the shanks with and added a couple bay leaves when the stock and tomatoes (petite diced) went in. Served with homemade risotto and roasted aspargus. This is a top shelf meal!!
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10 users found this review helpful

Homemade Wonton Soup

Reviewed: Nov. 10, 2010
The wontons were great, BUT, the soup really needs something... I added a little ground ginger to both the wontons and the broth... it helped, but not enough to make this great. Just "pretty good", so I probably won't make it again since it took about 2 hours.
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5 users found this review helpful

Broiled Short Ribs

Reviewed: Nov. 6, 2010
Oh my God... soooo good. I loved this cooking method- so easy and the texture of the short ribs was just perfect. I did take the advice of other reviewers used 1/2 water, 1/2 beef broth and 2 Tbsp of vinegar (I used cider vinegar) for the simmering liquid. I also used my own spicy barbecue sauce. It was out of this world. My boyfriend commented that it was restaurant quality... I don't get sick of hearing that!!
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5 users found this review helpful

Warm Dijon Potato Salad

Reviewed: Nov. 6, 2010
This was awesome... I always cube my potatoes before cooking, as it's much it's more convenient in my opinion and easier to tell when they're just right. For 6 medium-ish potatoes I used 1/4 cup of olive oil mayo and 1/ cup of low-fat sour cream. I also doubled the dijon. I added celery and onion to my serving, 'cause that's how I like it. I am going to try adding 4 chopped hard-boiled eggs next time. And there will be a next time! Thanks LaVerne!
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2 users found this review helpful

Pasta Fagioli Soup II

Reviewed: Nov. 3, 2010
Not sure quite how to rate this, 'cause I did make quite a few changes based on other reviews and my own preferences, but the soup I ended up with was AWESOME! I began by sauteeing 1/2 an onion and celery in about 2 tsp of olive oil in my Dutch oven. Once the veggies were tender, I added the 2 cans of undrained beans, 6 cups of chicken broth, an 8 oz can of tomato sauce, 1 cup of water, 2 tsp of minced garlic and the spices... although I cut back to 1/2 tsp of salt since I used more broth, and also added 1/2 tsp of oregano and 1/4 tsp of red pepper flakes. While simmering for the 40 minutes, I sauteed 1 lb hot turkey italian sausage (removed from casings) and then drained the excess grease. Once the soup was done simmering, I added a package of FRESH spinach and it wilted within a couple minutes, and then stirred in the sausage. I added about 1.5 cups of whole wheat elbows and simmered for another 5 minutes, then removed from heat, so they gradually cook the rest of the way while the soup cooled. I added fresh parmesan and fresh cracked pepper to each serving and it was one of the best soups I've ever had! Thanks for the jumping off point!
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9 users found this review helpful

Tender Breaded Turkey Cutlets

Reviewed: Oct. 31, 2010
Thanks to some other reviewers, these were a real success. I mixed up sour cream, a little mayo and a little dijon and spread it on both sides of the cutlets... let them sit in the fridge before breading them. I also let them sit on a rack for about 15 mins after dredging. It's true that getting the oil nice and hot before dropping them is the key to getting the breading to stick. I used panko instead of Italian breadcrumbs and to the panko and cheese I added garlic powder, onion powder, sage, thyme, salt and pepper. The flavor was outstanding and they were sooo good with mashed pototoes, gravy, stuffing and green beans.
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19 users found this review helpful

Baked Spaghetti Squash with Beef and Veggies

Reviewed: Oct. 25, 2010
Pretty good. This was the first time I made spaghetti squash and I really enjoyed it. I thought this preparation actually tasted a bit like stuffed peppers. I used ground turkey, 1.5 cans of tomatoes, added a little crushed red pepper and also used a mix of cheddar, mozzarella and parmesan (all reduced fat). I liked it and will probably make it again, but next time I prepare spaghetti squash, I will probably make something where you can really taste the squash and its flavor it overwhelmed in this dish by all the other ingredients.
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2 users found this review helpful

Grilled Mahi Mahi

Reviewed: Oct. 17, 2010
Awesome. Scaled it down to accomodate 1.5 lbs of mahi mahi. I also went with the oven method... cooked it covered at 425 for 20 minutes and then mixed it up and put it under the broiler for about 4 minutes. I also sprinkled it with a little basil and didn't add the cheese. For me, fish and cheese just don't go. Quick, easy, and really great flavor. Thanks, Helene!
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4 users found this review helpful

Tuscan Chicken

Reviewed: Oct. 15, 2010
We had gone out to dinner at a renowned Italian restaurant the night before I made this and I was more impressed with this chicken than with my meal in Boston's North End! I did make one crucial change; I added 8 oz of cooked mushrooms and their juices (sauteed with onions, salt and pepper in a little olive oil). It was a bit like a marsala, but without the sweetness. I cut the recipe in half (for 8 chicken thighs) and did everything in one batch. We're not huge fans of rosemary, but I did add a little along with a bit of fresh thyme. We served this over veggie-enriched penne with a little parmesan and fresh pepper and it was delicious. The sauce fortified the pasta with tons of flavor. I'll most definitely be making this one again!
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Meatball Nirvana

Reviewed: Oct. 4, 2010
These were good, not great. Definitely a little too salty, and I really like my salt. With the cheese and italian breadcrumbs, there is no need to add more sodium. Also would decrease the breadcrumbs next time, or use plain, because the seasoning was a little overpowering. I might make these again with some tweaks
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Black Beans and Rice

Reviewed: Oct. 4, 2010
I cooked my rice (1 cup brown rice) on its own and then added in sauteed onion, green and red pepper and celery. Then added 3/4 tsp of cumin 1/4 tsp of cayenne and 1/2 tsp of cajun seasoning. I also used red beans in sauce. The end result was awesome... it went really well with the roasted pork shoulder I cooked all day long!
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1 user found this review helpful

Pretty Chicken Marinade

Reviewed: Sep. 30, 2010
Delicious marinade. I used this on pork chops and they turned out amazing. One little tip to conserve ingredients: by halving the recipe, you'll still get about a cup of marinade, which is plenty for 4 chicken breasts.
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17 users found this review helpful

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