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

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Nicole Burdett

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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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Hearty Halibut Chowder

Reviewed: Aug. 25, 2010
I'm sure this still would have been a 5 star without the changes I made, but I did make some revisions to fit our tastes and to decrease fat/calories even more, as this is already a fairly light chowder. I used cod (about a 1/3 of the price) and the flavor was still great. I also used a couple extra pototoes and pureed them after they got a bit soft to help create a thicker consistency. I replaced the tomatoes with a can of corn, used 1 cup of skim milk, and about 1/2 of a 14 oz can of reduced fat evaporated milk. In addition to the fish, I added a can of minced clams, reserving the clam juice. I mixed the clam juice with about 3-4 Tbsp of cornstarch and that really thickened the chowder nicely. I shook in a good amount of salt and pepper and also added a little Old Bay and cayenne. With the richness of this chowder the way I prepared it, it's hard to believe there is only about 3-4 grams of fat per serving.
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89 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

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

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

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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Indian Tandoori Chicken

Reviewed: Aug. 20, 2010
Even though we were having a guest for dinner, I decided to try my hand at Indian food for the first time a couple of weeks ago. Everyone agreed that my decision paid off, as this chicken turned out great! Very moist and flavorful. I cut up 3 boneless breasts, marinated them overnight and then put them on skewers to grill them like kebabs. Served with basamati rice and grilled vegetables.
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Cheddar Cabbage Casserole

Reviewed: Nov. 27, 2007
Never would have thought to combine these ingredients... but, this was delicious! When I said the name of the side dish, the word "ew" came up several times, but upon trying this recipe, opinions were quickly changed. I sprinkled celery seed and garlic powder over the cabbage/onions and added paprika over the cheese/cornflakes on top. I didn't mix the bottom layer of corn flakes w/ butter due to some reviews that they got soggy. I think this would be awesome with colby jack as well. Mmmmmmmmm... thanks, Alice! UPDATE... to cut down on fat, I cut the butter in half, and it still turned out great! And a sprinkle of red pepper flakes over the cabbage & onions adds a great kick.
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29 users found this review helpful

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

Artichoke Chicken

Reviewed: Feb. 11, 2008
If you like capers, they are a great addition to this recipe! Like many others suggested, I used 1/2 mayo and 1/2 sour cream. I added 1 6 oz jar of marinated artichokes, 1 small can of muchrooms (finely chopped), and 2 Tbsp of capers to the mix and sprinkled paprika on top. Very good stuff
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Restaurant-Style Coleslaw I

Reviewed: Feb. 13, 2008
Awesome recipe.... all I changed was that I added about 1/4 tsp of celery salt and 2 finely chopped celery stalks. Also sprinkled and mixed in some paprika and extra black pepper
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Caron's Kickin' Quinoa Salad

Reviewed: Aug. 12, 2010
This was awesome... tastes like a great pasta salad, but healthier!! I didn't change a thing and don't think it needs anything more or less. I always use the olive oil mayo, as it is fairly low in fat, but still has a good mayonnaise taste. Thanks, Caron. I never would have thought to put this together!
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11 users found this review helpful

Southwest Chicken

Reviewed: Jul. 16, 2008
5 stars for both ease of preparation and taste. I was surprised at how flavorful the chicken was! I had seasoned it with just salt and pepper and all the other ingredients just infused the chicken with tons of taste. It was also very tender and the medium sized breasts I used only took about 20 mins.
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1 user found this review helpful

Zucchini with Basil Cream

Reviewed: Aug. 9, 2010
I loved this... it added a nice, creamy element to dinner without a lot of fat. I didn't have any mozzarella, so I just left it out and added a little extra parmesan (reduced fat), and I also used skim milk. Just a little salt and pepper and it was perfect
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4 users found this review helpful

Spiral Pasta Salad

Reviewed: Jul. 25, 2008
This dressing is amazing... tangy and delicious! I used whole wheat pasta and replaced the celery and carrots with artichoke hearts, roasted red peppers and also added a little shredded parmesan. Finished it with a a sprinkle of cayenne, salt, pepper and a little cilantro. Mmmmmmmmmmmmmmmmmm!
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Marinade for Chicken

Reviewed: Jul. 25, 2008
OUTSTANDING! I made this the night before dinner and the flavor was really amazing. I made 1/2 the recipe and added about 1 tsp of minced garlic. Moist, tender and flavorful. Thank you, submitter!!
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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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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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