Nicole Burdett Recipe Reviews (Pg. 4) - Allrecipes.com (10730280)

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Nicole Burdett

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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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2 users found this review helpful

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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57 users found this review helpful

Chicken and Dumplings III

Reviewed: Sep. 3, 2009
UPDATE! My orignal review was a five, but I just made it again and realized the first time I'd forgotten to add the spices before dropping the dumplings. I wished I'd done it again this time, 'cause there is WAY TOO MUCH CELERY SEED. It is completely overpowering. Don't add it at all, or add only 1/4 tsp or so. Here is my review the first time around when I didn't add the celery seed: This is a really delicious, easy recipe. I doubled the sauce mixture (to 2 cans of soup, 29 oz of broth and 1 c. of milk), as did want more veggies in this dish and needed more liquid. So I cubed potatoes and carrots (about 1.5 cups each), boiled them for 10 minutes and then added them to the chicken soup mixture with a cup of peas (canned) just before dropping the dumplings. I also added black pepper and parsley to the dry ingredients of the dumplings for color and taste.
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4 users found this review helpful

Slow Cooker Latin Chicken

Reviewed: Jul. 24, 2009
Only changes I made were to use 1 can of black beans and one can of corn... and I cooked on low for 7 hours. I thought this came out great, and will plan to serve it over brown rice next time as another reviewer suggested. I usually don't "do" sweet potatoes, but they really fit this dish. Thank you!
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1 user found this review helpful

Zucchini Pasta II

Reviewed: Jul. 21, 2009
I would have guessed by the taste that this had a lot of fat, but the small amount of light cream cheese and parmesan gave this great cheesy flavor without a ton of calories. I mixed the sauce in with whole wheat rotini and left out the chicken, because I served this as a side dish to cajun chicken. I will definitely be making this a couple times a month. Thank YOU!
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1 user found this review helpful

Quinoa with Chickpeas and Tomatoes

Reviewed: Jul. 20, 2009
Great, healthy recipe. While the quinoa was cooking, I heated a little olive oil (about 1 Tbsp) in a skillet and sauteed the garlic (1-2 cloves) and a medium chopped zucchini. After the zucchini softened a bit, I added a can of fire-roasted tomatoes (drained), a can of chickpeas (drained) and some red pepper flakes. Once the quinoa was done I stirred it into the tomato/zucchini mixture and added the lime juice, cumin, salt & pepper, and the parsley along with about 2 tsp of fresh cilantro.
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Unbelievable Chicken

Reviewed: Jul. 20, 2009
I was less than impressed with this one. The flavor was a sourish honey mustard. Usually I agree for the most part with the recipe's reviewers, but not this time. I won't be making this again.
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1 user found this review helpful

Greek Chicken Pasta

Reviewed: Jun. 28, 2009
Needed some tweaking... after adding fresh mushrooms, the artichoke brine, a can of fire-roasted tomatoes (not drained), and a few splashes of balsamic, there was plenty of liquid, but it was a bit too thin, so I added a cornstarch slurry (cornstarch and water) which thickened it up very nicely. Also added red pepper flakes and capers and topped with fresh grated parmesan... And I had seasoned the chicken with salt and pepper before cooking. It was unique, savory and healthy with these changes.
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Roasted Red Pepper and Crab Soup

Reviewed: Feb. 17, 2009
Very nice delicate flavor and just the right amount of spiciness from the cayenne. I used a pint of milk and a pint of half & half to cut done on fat and also added 1/2 tsp of Old Bay and 2 tbsp of cooking sherry. Great addition to our Valentine's Day dinner!
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1 user found this review helpful

Marinated Pork Loin

Reviewed: Feb. 11, 2009
Definitely omit adding salt... with the ketchup, it is salty enough as is... and I am not sure why you would want to use reduced-sodium chicken broth if you're adding salt anyway... hmm. Other than a bit too salty, we really enjoyed this flavor and definitely plan to make it again!
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Barbeque Chicken

Reviewed: Oct. 16, 2008
My rating is for the cooking method only, as I made my own version of BBQ sauce. The cooking time is just perfect and the breast came out so moist and delicious. And the BBQ sauce infuses the chicken with so much flavor while it's in the oven. I loved this and will definitely make it again.
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1 user found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Oct. 10, 2008
Delicious! I used Laughing Cow garlic & herb cheese wedges and also sprinkled a little feta, italian seasoning and pepper. I stuffed the chicken with roasted red peppers, artichoke hearts and capers and then drizzled the butter and dipped in bread crumbs. My guests' plates were clean!!
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Pasta with Fresh Tomato Sauce

Reviewed: Aug. 22, 2008
I really loved this with a few additions... I added balsamic, minced garlic, green onion, roasted red peppers and artichoke hearts and also used low-fat italian dressing. Sprinkled servings with a little feta and it was an amazing side dish. So fresh and perfect for summertime
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9 users found this review helpful

Scallops Mascarpone

Reviewed: Aug. 12, 2008
This was really rich and delicious. Even though I used a very large sautee pan, the scallops would not have fit with the asparagus and mushrooms, so I set aside and cooked the scallops by themselves. And I know in Italian cooking, you're not supposed to add parmesan to seafood dishes, but I thought it needed it. Also sprinkled a little fresh parsley... and served with sauteed spinach w/ garlic & onion. It looked and tasted great!
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4 users found this review helpful

Cajun Shrimp Orecchiette

Reviewed: Aug. 6, 2008
Delicious! This was infused with SO much flavor. I added probably 2 cups of spinach and would add even more next time along with more tomato. Other than that, it's just perfect. Before serving, I sprinkled the dishes with green onions & fresh parmesan and enjoyed with a salad, bread and white wine. Truly fantastic dinner... thanks for the awesome recipe!
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Tofu and Rice Stuffed Peppers

Reviewed: Jul. 31, 2008
I added about 3/4 cup of marinara and a can of fire-roasted diced tomatoes. And also added chopped green pepper, parmesan and textured veggie protein (Morningstar)to the rice mixture. And no need to divide the layers... just mix it all up, stuff the peppers and sprinkle with cheese! Very good... and for meat eaters, it's hard to tell it's vegetarian with the addition of soy protein!
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1 user found this review helpful

Salsa Fish Skillet

Reviewed: Jul. 26, 2008
Great healthy way to prepare fish when you don't have a grill! Served with a vegetable orzo dish and asparagus for a really great meal.
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2 users found this review helpful

Displaying results 61-80 (of 109) reviews
 
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