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

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Nicole Burdett

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Beefy Cheesy Pasta

Reviewed: Dec. 1, 2006
I really was not a fan of this recipe, though I was hoping it would come out well after reading the positive reviews. It tasted very bland, so I added a bit of Velveeta, which helped a little. It was a sub-par glorified version of Hamburger Helper
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2 users found this review helpful

Blackened Chicken

Reviewed: Feb. 15, 2007
Awesome recipe... I had never used this cooking method before. So quick and easy and can be applied in so many ways. Thank you for this one!
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California Roll Salad

Reviewed: Feb. 21, 2007
I loved this recipe... such an original idea. I omitted the lettuce, as I expected a bit of leftovers. I also made a 3-egg omelet and cut it into small strips to add to the salad, along with 3/4 cup of shredded carrots and 2 tbsp of sesame seeds. I served the salad with extra dressing and nori sheets cut into 3" x 3" squares. We put spoonsfuls of the salad onto the nori squares and added a little dressing which makes for a big delicious mouthful... just like sushi! I got GREAT feedback. Thanks for this wonderful idea, as I am sure I will make this at least once or twice a month.
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1 user found this review helpful

Orzo with Tomato and Fried Tofu

Reviewed: May 1, 2007
Looks like it would have been a 4, but with the changes I made, it was outstanding. Keep in mind I cut the recipe in half (other than the tofu) I added 2 cubes of veggie boullion to the water in which I boiled the orzo to add some flavor. I cooked the tofu, onion and garlic as directed, but also added zucchini and a jar of marinated artichoke hearts (chopped). Instead of tomatoes I used a can of diced tomatoes w/ garlic. After I stirred it all together, I mixed in about 1/3 cup of parmesan and then sprinkled the servings with feta and parm. It really was just fantastic, especially for a nice, healthy meal. Thanks for the great idea!
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29 users found this review helpful

Amateur's Light Breeze Chicken Chili

Reviewed: May 22, 2007
Here's how to make it a five star: As it was, this recipe was likely about a four star, but with a few improvements, it's easily a five. Canned chicken creeps me out too (as one other reviewer stated), so I used 3 real chicken breasts. While boiling the breasts, I sauteed the onions and peppers for about 5 minutes prior to adding them to 2 cans Mex stewed tomatoes (which I had chopped), 2 can of chili beans, and a half jar of jalapenos (which I had chopped). After the chicken was cooked through, I melted about 1 T of butter and sauteed 2 cloves of garlic, then added the shredded/cubed chicken and seasoned it with about 2 T of Frank's Red Hot. I then added it to the pot along with 1T of cumin and 1T of chili powder. Then added 1 can of chicken broth and 1 can of water. About 20 minutes into simmering, I noted the soupiness, so I mixed about 3T of cornstarch and 3-4 T of water together, and then added it to the pot and mixed well. It turned out amazing... thick, healthy, delicious, and just the right amount of spiciness not to interfere with the flavor. I also served it over a slice of wheat bread w/ a piece of fat free cheese on top... outstanding :)
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56 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jun. 25, 2007
Unbelievable... only thing I changed was that I added a half cup of sweet onion. and put about 1.5 Tbps of flour into the sauce after I removed the chicken to thicken it about a bit. The checken is so moist and tender and the flavor is outstanding. My roommate loves my cooking, but was blown over by this one- Thanks so much for the submission!
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5 users found this review helpful

Creamed Tuna On Toast

Reviewed: Jul. 9, 2007
Pretty good for an extremely quick low-fat dinner. I sauteed a little onion and celery and then added the milk, soup and tuna. I served it over toast with a fat-free piece of cheese on it and shook quite a bit of black pepper on it. No need to add salt as there is already plenty of sodium in this one!
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Arrabbiata Sauce

Reviewed: Jul. 27, 2007
I thought this sauce was fantastic. I added a pound of seasoned, browned lean ground beef to make it a meat sauce as well as a diced green pepper. I enjoy a nice, chunky sauce, so this fit the bill. I served over whole wheat spaghetti with a cucumber-tomato salad and some red wine. Super and healthy Italian meal. Thanks so much for the recipe
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3 users found this review helpful

Best Ever Banana Bread

Reviewed: Jul. 27, 2007
Wow! Great banana bread and soooo easy. I rarely bake as I live at high-altitude and am always worried things won't come out quite right, but this turned out great. I added about 1/4 cup extra flour to account for living 'a mile high', substituted walnuts for pecans and followed the rest of the recipe exactly. I also baked it in a pyrex bread dish. It is so moist and flavorful. Thanks very much for the submission- I am sure my guests this weekend will want to thank you too!
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Hot and Sour Chicken Soup

Reviewed: Aug. 1, 2007
This was very good... It could have stood to have a little more heat and flavor, so I added a few shakes of soy sauce and some red pepper flakes to the individual servings. I also cooked white rice and put about 1/2 cup in each bowl which added even more substance. Very easy, healthy (other than sodium), and delicious. For any complaints that it is too thin, just mix 1 part cornstarch and 1 part water (or broth) and stir into the soup until you reach the desired consistency.
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2 users found this review helpful

Cathy's Creamy Chicken Bake

Reviewed: Sep. 6, 2007
This is quick, easy and tastes very good. To make it a little 'lighter', I used fat-free cheese slices, smart balance instead of butter and the low sodium soup. I also seasoned the chicken with salt, pepper and garlic powder. I was impressed with the simplicity and really like the stuffing, although I put it in a ziploc and rolled over it to break up some of the larger pieces.
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Soba with Toasted Sesame Seed Sauce

Reviewed: Sep. 6, 2007
I was really craving a cold noodles dish and this is both delicious and healthy! I think the recipe ingredients may have changed at some point, as reviews stated that cookers subbed balsamic for the rice vinegar and vice versa. Anyway, with that in mind, I used 1T of balsamic, 2T of rice vinegar and 1T of rice wine (along with 5T soy sauce and 2T sesame seed oil, 1.5T sugar, a 2 cloves of garlic), as I doubled the sauce per many suggestions. This is a very versatile dish and any desired veggies can be added. I had leftover steamed zucchini, summer squash and red pepper and it went very well with the sauce and the noodles. I also added imitation crab to my individual serving (not to the whole dish, as it goes bad fairly quickly and I didn't want to ruin my leftovers!). The crab goes really well with the delicate taste. Great submission- thanks, Jessica!
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4 users found this review helpful

Aunt Betty's French Dressing

Reviewed: Sep. 7, 2007
Not sure what to make of this one... it was okay/pretty good, but something was off. I think the onion and vinegar was a little much, and I would have liked it to be a bit creamier. Seems great for experimenting though. After I tried it 'as is' I added 1/2 tsp of black pepper, dry mustard, and garlic powder. That helped a little, but I would probably try another recipe on this site if I were too make homemade French dressing again.
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Best Baked Chicken

Reviewed: Sep. 10, 2007
This is really great, moist chicken- after 30 minutes. 40-50 mins cooking time seems much too long to me. You can also make it healthier by using reduced fat or fat free sour cream, and I used "Smart Balance" in place of butter and only drizzled about 1 T over each breast. I also agree with many other reviewers about the amount of sodium... use garlic powder instead of garlic salt and celery seed instead of celery salt, as the crushed stuffing mix is quite salty in itself. With the changes, it was really fantastic. Thanks for the submission
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Creamy Buttermilk Dressing

Reviewed: Sep. 15, 2007
WOW... this was SO delicious. I had a friend over for lunch today and wanted to show her how easy it was to make your own dressing. Boy, did I pick the right recipe! I am so impressed, as it truly tasted like a dressing that has about 20 grams of fat (this one only has 6)... great submission and my friend and I really enjoyed that salad. One note-- while it may be even better after refrigerating for 1 hour, I served it immediately after blending and it still tasted fantastic! Thanks for this one!!
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6 users found this review helpful

Frozen Peanut Butter Cheesecake

Reviewed: Oct. 1, 2007
Despite all the reviews, I thought this recipe was not worth the effort (or the calories), as it just didn't taste good. It tasted like one of those pre-made, bought in bulk desserts at a wannabe classy restaurant. The crust was okay, but the filling tasted like sour peanutty cream that was frozen. I like all the ingredients... just not mixed up like this-- I would not attempt this recipe again.
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Chicken Marsala

Reviewed: Oct. 4, 2007
Delicious, tender, flavorful... doubled the sauce and used chicken broth instead of sherry. I used 1 cup of button mushrooms and 1 cup of portobellos. After the chicken was cooked through, I put it aside and kept it warm while I added about 1 T of cornstarch mixed with chicken broth to thicken the sauce. Then I added about 3 T of cream and 3 T of chicken broth. It was creamy, delicious and indulgent. GREAT recipe and I wish I had leftovers :)
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Allie's Delicious Macaroni and Cheese

Reviewed: Oct. 15, 2007
I am extremely disappointed at having wasted all my time (and my cheese!) making this recipe... and I am really puzzled by all the rave reviews. The baking instructions are way off- this was a congealed mess after just 30 minutes of in the oven (never mind the 45 mins the recipe calls for). I followed all the directions and had a delicious, creamy cheese sauce (I had added 1/2 tsp of ground mustard & onion powder). I should have just mixed the sauce and the pasta and ate it like that, as the oven baked out ALL the flavor and texture.
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Broccoli Chicken Casserole I

Reviewed: Oct. 31, 2007
I think the reviews I went by are what made this one a success... but, surprisingly no one suggested to use low sodium soups, as this is quite salty. In keeping with the suggestions in reviews, I used a can of crm of broc and a can of crm of chicken. I also added 1/4 tsp of onion powder, garlic powder and black pepper and omitted the mayo (eww). I stirred the soup mixture, 1 cup of cheese, the chicken, broccoli and stuffing mix all together and then topped it with 1 more cup of cheese and buttery breadcrumbs. I will probably add in another cup of stuffing mix next time too... A great meal for a chilly fall or winter's night!
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Classic Carbonara with Pancetta

Reviewed: Nov. 1, 2007
Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff :)
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29 users found this review helpful

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