Nicole Burdett Recipe Reviews (Pg. 3) - Allrecipes.com (10730280)

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Nicole Burdett

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Mushroom and Leek Soup

Reviewed: Jun. 10, 2010
Pretty good... used chicken broth in place of the water, doubled the mushrooms and leeks, used 3/4 cup of orzo, and added about 2 cloves of garlic, a 1/2 tsp of thyme, and a sprinkle of crushed red pepper. I also halved the oil and butter and didn't miss the extra fat! I had a little whole grain garlic bread leftover and I cut it in small pieces and added it in as "croutons"... the same could be done with some wheat toast. Good, refreshing light soup.
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Turkey and Quinoa Meatloaf

Reviewed: Jun. 9, 2010
Wow... this was the best meatloaf I have ever had! So nutritious with such great flavor. I am usually not a a fan of "sweet" with savory foods, but I loved the glaze and thought everything came together perfectly. I didn't change a thing and won't next time either, as I don't think you can improve on this one! Served with "Spruced Up Mashed Pototoes" and broccoli. Thanks, Drew... this one'e in the rotation!
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Spruced Up Mashed Potatoes

Reviewed: Jun. 9, 2010
I thought these were fantastic.... the only thing I would change next time is to add the carrots to the water a little before the potatoes and cauliflower, as they always take longer to soften and didn't not break down so well when I used the hand-mixer. I only had about 3 pounds of potototes so I added the whole small head of cauliflower, along with the handful of baby carrots. I also used Smart Balance instead of butter. These potatoes were just perfect with "Turkey and Quinoa" meatloaf (on this site) for a filling, nutritious meal. Thanks, Anne-Marie!
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Tangy Slow Cooker Pork Roast

Reviewed: May 29, 2010
I made a lot of changes, so although I thought this was a 5-star dinner, I think it was due to input from other reviewers and some of my own revisions. I did brown the pork in about 1/2 Tbsp of oil with 1 tsp of butter. For the sauce I mixed 1.5 cups beef broth, 2 Tbsp of red wine vinegar, 3 Tbsp of soy sauce, 1 Tbsp of white sugar, 1 Tbsp of ketchup, 1 tsp of black pepper, 1/4 tsp of salt (since the beef broth is pretty salty), 1 tsp each of garlic power and onion poweder, 1/2 tsp each of paprika and dry mustard, about 1 tsp of Frank's Red Hot and a dash of worcestershire. I layered about 8 medium red pototoes (peeled) on the bottom of the crock pot, covered with onions, then put the browned roast on top. Then I added baby carrots all around the sides. I cooked on high for about 1 hour, then turned down to low and cooked for another 5 hours. After 5 hours, I sliced the pork into about 10-12 pieces and put it in the bottom of the crock pot so it would be submerged in the juices. I cooked for 1 additional hour and then removed all the veggies and pork and kept them warm on a platter. Then I poured the juice into a pot, added a cornstarch slurry and brought it to a boil to make a gravy. It was AWESOME! And pretty healthy too! Thanks for the great start, K :)
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146 users found this review helpful

Seafood Marinara Pasta

Reviewed: May 28, 2010
As written, it looks like the pasta/shrimp to sauce ratio would have been way out of whack. I used about 10 oz of pasta, subbed a 14.5 oz can of fire roasted tomatoes (drained) for 1 of the fresh tomatoes, and subbed a 14.5 oz can of Italian stewed tomatoes (which I pureed) for the 8 oz of crushed tomatoes. I only used 1 Tbsp of oil total and also added in a can of mushrooms. I doubled the lemon juice, added a little cracked pepper and some red pepper flakes for a kick. Not a fan of mussels, so I used only shrimp, about 1.5 pounds. We sprinkled fresh parm and fresh chopped basil on top. It was really easy to make, flavorful and healthy!
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Sage Pork Chops

Reviewed: May 12, 2010
I don't think this would have been nearly as successful if I hadn't followed the advice of other reviewers; I omitted the salt and sprinkle about 1/2 tsp of thyme over them. Sauteed in 1/2 smart balance, 1/2 olive oil. Then I used beef broth instead of the water/boullion. I also added a about 1/4 of sauteed onions, 1 small can of mushrooms and 2 cloves of garlic to the pan when I added the broth. I simmered the chops for 25 minutes and then made a slurry to make the gravy. The chops were a little dry, but the gravy was fantastic and certainly helped them seem more moist. I need to figure out how to get this meat tender and then the recipe will be perfect!
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Corned Beef and Cabbage II

Reviewed: Mar. 18, 2010
GREAT recipe. I tripled the peppercorns and also added a bottle of Michelob light when I began the simmer. Other than that, I stuck to the recipe exactly and it came out perfect! I need to make this more often than just the obligatory St. Patrick's Day feast!
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Mar. 8, 2010
Really, really good ribs. We don't like the flavor of liquid smoke, so we omitted that, but it was the only thing we changed. We did find these just a little too sweet and will cut back on the sugar and add a bit more worcestershire next time. The overall flavor was really great and definitely has some spice to it. The meat was just perfect- very tender. Thanks, Scott!
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Baked Teriyaki Chicken

Reviewed: Feb. 22, 2010
The sauce is very authentic tasting and easy to make. I heated mine over medium heat, as it seemed to take forever on low! Anyway, it saved time and was just as good. I also poured all of the sauce (over eight thighs) and covered it with foil, baked on 500 for 15 minutes, then turned the oven down to 300 for 45 minutes. I removed the foil and baked for an additional 15 minutes after mixing up the chicken and sauce. The chicken was very moist and flavorful. I make this when I get that craving for Chinese, but don't want all that MSG! It's great with House Fried Rice
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Pollo Fajitas

Reviewed: Feb. 6, 2010
Very rarely do I follow a recipe without tweaking it a bit, but this one needs NO changes! I have used both chicken thighs and chicken breasts and it's turned out great both ways. I also am quite generous with the Frank's Red Hot, but other than that, followed the recipe exactly. Instead of traditional fajitas, I really like this in a whole wheat pita with a little lowfat sour cream. Delicious!!
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Black Bean and Salsa Soup

Reviewed: Feb. 6, 2010
I LOVED this soup! It's tasty, filling and healthy! I took the advice of the top reviewer here and added the juice of 1 lime, about 1/4 of cilantro leaves, tripled the cumin to 1 TBSP instead of a tsp, added a little jalapeno, and added some sauteed onions before blending. For texture, I also reserved about 1 cup of the black beans and added a little more sauteed onion and about 1/2 cup of corn. We topped ours with the sour cream (low-fat), a little green onion and some more cilantro finely chopped. My boyfriend and I loved it, along with our "Pollo Fajitas" from this site. Thank you, Maryanne for the awesome base.
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2 users found this review helpful

Cream of Cauliflower Soup II

Reviewed: Feb. 3, 2010
Very good, healthy soup. I added about 1-1.5 cups of broccoli florets to mine as well... and as many other reviewers, I reserved about 1/3 of the veggies and added them in after the rest of the soup/vegetables were pureed. There was a lack of flavor, so I added more salt, pepper and sherry and also added 3 wedges of low-fat laughing cow cheese and melted it in... cream cheese would be good too. I sprinkled a little fresh parmesan over the individual servings, which was a great addition... and a little goes a long way.
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Chicken in a Pot

Reviewed: Jan. 21, 2010
This was pretty good for a really healthy entree. I did double the sauce (even though I only had 3 chicken breasts). Turns out I didn't have the tomato paste, so I added extra garlic, pepper, salt and oregano to the broth mixture for more flavor and some cornstarch/water to thicken. Instead of breadcrumbs, I dredged my chicken in flour seasoned with garlic salt, onion powder, paprika, black pepper, and thyme. Cooking time was perfect and the chicken was very tender. Served over whole wheat penne with asparagus.
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Greek Rice Salad

Reviewed: Nov. 17, 2009
I think I would have enjoyed this one much more if the rice was warm/hot when mixed with the other ingredients. I used artichoke hearts in place of the avocado, as I couldn't find a nice ripe one. After tasting the dish before serving, it needed something else, so I added some of the oil from the artichokes, a little red wine vinegar and extra salt & pepper. I did love the mint flavor in this and thought it was a nice addition.
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Beef Stew VI

Reviewed: Nov. 9, 2009
This was soooo good, but I can't rate it a 5, because I don't think it would have been nearly as tasty without following the suggestions of the #1 reviewer here, "Chuck". I made this recipe based on his review... the only thing I would change is to cut the ketchup, A-1 and worcestershire sauce by half, as it was too strong with a whole TBSP of each
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Baked Pork Chops I

Reviewed: Oct. 30, 2009
4.5 stars for texture and 2 stars for flavor. I thought the sauce was quite boring and the flavor of the pork chops definitely needed something. I will use this cooking method again (yet cut back on coooking time- 30 mins without sauce and 15 minutes with the sauce), but I will have to play with the seasoning for the chops (I'm thinking paprika, a little cayenne and black pepper) and try to come up with something different for the gravy. As is, it's really just okay.
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Shiitake Angel Hair Pasta

Reviewed: Oct. 23, 2009
AWESOME! I doubled the sauce and made about 10 oz of linguini and thought it was a perfect ratio. After adding the wine and broth, it took about 10 mins to reduce... and then after adding the cream it took about 10-12 mins to thicken. Served with grilled chicken and asparagus (simply brushed with olive oil and kosher salt and broiled for 4 minutes... so good). With a sprinking of fresh parmesan and parsley, it looked amazing and I was thrilled that it tasted as good as it looked! Thank you, Ann!!
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14 users found this review helpful

Fish Chowder

Reviewed: Oct. 20, 2009
Without changes, this is definitely NOT a 5-star recipe. And everyone that rated it a 5 star made tons of changes! I don't get that! Anyway, instead of a whopping 1/2 cup of flour, we pureed 2 cooked potatoes and 1/2 can of corn... then we we added the clam juice, we only had to add 3 tbsp on flour to it before mixing it in. Also, omitted mushrooms and added a can of corn when we dropped the fish. And used 2 cups fish stock, 1.5 cups chicken stock and 1/2 cup of cream. It does need a LOT more seasoning, so we doctored it up with salt, pepper, old bay and cayenne. I think worcestershire would give it a nice flavor and depth too. Thanks for the base, but be prepared to do some "tweaking".
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Tater Tot Hot Dish II

Reviewed: Oct. 1, 2009
Very good for an easy, surprisingly tasty dinner. I like to put my tater tots on the bottom and pour about 1/2 cup of KETCHUP over them. Then I mix the ground beef (cooked with a little onion, garlic and green pepper, and seasoned with salt, pepper, paprika and cayenne) with the crm of mush and crm of celery and about 3/4 cup of milk... along with a can of corn. I didn't use the french fried onions, but I sprinkled the top with shredded cheddar. My boyfriend does not get too excited about this "midwest" sort of fare, but he actually really liked it... and went back for seconds!
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Southern Dill Potato Salad

Reviewed: Sep. 8, 2009
This is almost the same potato salad I made this weekend. I added 1 T of yellow mustard in addition to the dijon, as well as a tsp of worcestershire, a tsp of fresh lemon juice and I used FRESH dill, instead of dried (1/4 of a cup). I also think it's easier and faster to cube the potatoes before cooking... boil about 15 minutes.
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55 users found this review helpful

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