Bellwether Nesingwary Recipe Reviews (Pg. 1) - Allrecipes.com (11937167)

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Honey Mustard Crispy Chicken Wrap

Reviewed: Dec. 17, 2014
Great master recipe for any deluxe gourmet honey mustard wrap! I used it today for a honey mustard ham wrap and the green onions and toasted almonds made it taste great and have great texture. I am coeliac so I used a GF wrap and chopped honey ham.
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Sausage Egg Casserole

Reviewed: Nov. 14, 2014
Wonderful master recipe for any strata you wish to make. I needed to use up some leftover pepperoni, sausage and olives from pizza plus I like spinach and egg so added that, as well as a chopped small jalapeno and 1/2 an onion (sauteed). And it turned out great. I used a pizza cheese mix from a bag. Very light and fluffy and satisfying. I would set my timer a few minutes early as my strata was a bit too firm/crunchy. This would be great with herbs and grilled vegetables, with crispy bacon and sauteed tomato, or even mexican style with a few ounces of chorizo, chopped onion and grilled tomato and a few jalapenos with cilantro. I can see this working for me.
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Spinach Pie

Reviewed: Nov. 3, 2014
I felt this dish was the potential for greatness. So I ran out of onion, sadly, and we don't use cream for lactose intolerance issues, so I figured I'd use 8 oz of Swiss Cheese (instead of the 1/2 cup as stated) which I grated. I also used 8 eggs for 4 of us. I used about 12-14 oz of fresh spinach. And for some reason I felt lazy and used a food processor to beat the eggs. What I did not know is that after 20 minutes in the oven, this beautiful dish would puff up into nearly a fluffy souflee with a partially moist middle. It was wonderful in a very delicate way. Hubby thought it should have had more flavor and suggested feta and maybe some peppers, but I actually think the delicate and subtle nutmeg, butter, cheeses and spinach go very well here. The spinach acts as a "crust" and holds this together as an entree, and I served with homemade potato cake grilled on a hot skillet. I'd give it another star if it didn't require some tweaking and the photos were more revealing.
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Fried Rice Restaurant Style

Reviewed: Oct. 16, 2014
I needed to doctor this up quite a bit. First, I added scallions. Also, I added 1 T sesame oil. I did this without peas because I was out, and I added 1 or 1.5 C diced Chinese-bbq rib meat (boneless) which I already had from a char siu recipe. I added soy sauce. However, there were NO leftovers from those improvements. And no one complained about the rib meat being too spicy. Great way to use unwanted ginger beef or meats.
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Thai Green Curry Chicken

Reviewed: Jun. 11, 2014
It was brown not green. There was way too much salt. The chicken never got tender. There is NO spice at all. I didn't taste ANYTHING like curry.
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Basic Beurre Blanc

Reviewed: Jun. 4, 2014
I left out the cream and it did perfectly for the most delicious and succulent of fresh caught river salmon from our local fish market. Also, with some to spare, I drizzled it over my spinach shallot rice and quinoa and parmesan pilaf for an added depth.
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Chilaquiles II

Reviewed: May 25, 2014
Awesome recipe. What is the hot Mexican tomato sauce used (brand name)? I just used random salsa out of a glass jar. By Herdez. You must really try the fried tortillas! If you don't want to use a deep fryer that will be fine. I just pan fried mine in a lot of oil in small batches and set them out over paper towels. Dash of salt. Also you might try cheddar, which was all I usually keep on hand for all purpose cooking and it was of course mighty delicious.
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Gluten Free Thanksgiving Stuffing

Reviewed: Mar. 9, 2014
Not too bad. I wish there were more spice. I followed it as directed and used my own saltless turkey stock and only 1 onion. But I added 1 apple. The herbs were great and very flavorful. But I hated the bread. Not dry at all, very moist and crunchy on the top but I wish the bread was fluffy like a cornbread stuffing. Just add more spice and more salt and it should be pretty fulfilling.
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Quick and Easy Home Fries

Reviewed: Dec. 8, 2013
Perfect. I added scallions and parsley toward the end. I used a cast iron skillet set to high with the lid on and then for the last part, where you remove the lid, I set the heat to 4. Needed a little salt and pepper at the end.
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The Best Meatballs

Reviewed: Dec. 6, 2013
I wouldn't use the veal or pork as described (1/2 pound sounds like something a butcher's in a big city might have though) so I used the Italian Sausage in place of those two. I tried to make this recipe otherwise as described but since I have celiac disease, I had to use rice cereal crumbs instead of bread crumbs. But using fresh parmesano and fresh parsley is definitely required! Once you roll these and start cooking them on medium, let them sit in the pan and cook pretty well before you flip them. I used tongs. But the heat under the pan was uneven and some of the meatballs weren't supported and they just flopped into bits when I turned them. I wonder if more bread crumbs would have helped. After cooking them pretty well, and browning them on two or more sides, I threw them into simmering homemade spaghetti sauce. The kids loved them, I loved them and I liked my necessary substitution :).
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Teriyaki Salmon

Reviewed: Oct. 29, 2013
Really good, goes perfect with the salmon. Easy to make. If you broil, you may have 2-3 opportunities to baste before done. I served this with stuffing instead of rice. I can't wait to make more of this marinade and use it for chicken or burgers.
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Cheesy Chorizo Frittata

Reviewed: Sep. 1, 2013
I needed something new to do other than cooking chorizo and scrambled eggs for MY personal well being. This recipe does everything I needed. It looks extremely versatile. You could do anything with your essentially 1C wilted spinach (I recommend chopping your spinach before cooking for easier slicing!!!) and 2C chopped tomatoes. Use bell peppers/white onion (rinsed of course!)/serranos/tomatoes. Someone suggested mushrooms. You could do other greens besides spinach and you could change cheeses to cheddar or any of the lovely Mexican cheeses (in the round, you know the ones!). Even more fun, you could use Soyrizo instead of the meat kind. You could also flip this to use 8 oz of bacon, 8 oz of sage or farmer's sausage, ground and cooked. Use your imagination. This is a fantastic recipe. I would only suggest leaving it in a bit longer than 25 unless you like a softer scramble. If you like scrambled medium or hard, I suggest ADDING 3-5 cooking time---or just turning off the oven and then setting the table---making sure the edges of the egg do not burn (I used a clear pyrex dish so I could visually check). Overcooking the edges of this dish would just ruin it. I have to say my family did not like this recipe as much as they would have liked plain chorizo/eggs/tortillas--oh well. I consider this a classier, more subtle, more festive dish. Perfect for parties. Also I sliced it in 6ths, but you could try 8ths or even 12ths for a potluck. It is quite filling!
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Fish Tacos Ultimo

Reviewed: Jun. 2, 2013
Great sauce recipe. Extremely simple and quick to make in the blender. Cabbage is a nice touch. Would be better deep fried than grilled but very healthy.
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Quick Sesame Green Beans

Reviewed: May 1, 2013
I followed this recipe to the letter. The fresh ingredients were delicious smelling. The end result, in my opinion, was a little Americanized (you could make the same paste, for example, and add it to burgers or meatloaf, etc. to make something more "Asian") as in, this is what Americans think Japanese food might taste like. What I do is I like to have steaks, white steamed rice and whatever vegetable for dinner a few nights a week. If I have broccoli I usually grill it or toast some sesame seeds on it. However, green beans I always have in the freezer. If I have nothing fresh, this sesame green beans are definitely a fun side. It really keeps dinner neat and organized, and I keep the other ingredients including the miso paste and sesame seeds on hand as I just adore them.
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Hawaiian Chicken I

Reviewed: Apr. 9, 2013
Loved it just with honey substituted for the brown sugar. Perfectly complementary with succulent braised carrots (butter and water reduction/steamed, salt and pepper seasonings). I only like dark meat but I think this would actually work well with chicken breasts. I omitted the butter.
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Smoky Grilled Pork Chops

Reviewed: Apr. 8, 2013
Perfectly smoky, campfire-type flavor pork chops (I used an ordinary grocery butcher's 4 pack of boneless THICK pork chops) tastes wonderful to offset smoky dried chile and avocado salsa, tortilla, and a side of pintos with Cotija cheese. I do not like Liquid Smoke in any other recipe but combining it with the Worcestershire sauce is beautiful. However, I used a dry rub with the first few ingredients and then drizzled on the wet 2 ingredients before, during and after the grilling. Another way to do it would be to put on the dry rubs and then marinate in a bag. I know the recipe calls to make a paste but I get really weirded out smearing paste on meat. In looking at the negatives for this, I saw a common theme of "too salty" but that could be the cuts of pork used. I think thinner ones will taste saltier. You might do well to pare down using less salt if you have thinner cuts. Normally if a review has a lot of typos in it, I pretty much discount it.
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Garlic Chicken with Orzo Noodles

Reviewed: Mar. 22, 2013
Amazing delicious flavorful. I cooked the orzo in chicken broth. I used 4 cloves of FRESH PRESSED garlic. I used a 1/2 T of red pepper flakes and about 1/2 C of olive oil and sizzled the garlic til fragrant and added 4 portions of vaccuum-sealed Pollock from the freezer aisle and cooked until done. Right before adding the spinach, I added 1T of fresh basil. Then I added the 2C of washed spinach and kale mixed (you MUST try this variant also!!). I let the spinach wilt and timed the orzo to be added at the moment the spinach wilts (less than 5 minutes will do the trick). Add the 1C of cooked orzo (makes a bunch) and you have a main course for 4. Topped it with fresh grated parmesan and MORE grated fresh pepper. So amazing, I don't think a single piece of orzo was left. I wish I had bread or salad but this was just FINE as a main course.
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Caesar Salad Supreme

Reviewed: Mar. 13, 2013
Go-to salad recipe. I have it memorized. Amazing thick, rich full-flavored dressing. Do not skimp on any ingredients, follow the recipe (one can of anchovies has about 3 salads worth of materials) and you will definitely have your socks knocked off with the flavor.
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Exquisite Pizza Sauce

Reviewed: Nov. 9, 2012
A pretty decent sauce all in all. I would use it again. It is a tad sweet. I liked the mild spice, the garlic and the cheese. I did not opt for the anchovy paste but I would have (if I had it on hand--I buy filets). I will be using this until something comes along that is equally as good. To be fair the crust we used (homemade) was also VERY sweet so it did not make matters better.
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Baked Chicken

Reviewed: Nov. 8, 2012
Delicious crust. I followed the recipe exactly but since I don't buy corn flakes, I used crispy rice cereal. However, my chicken breasts were too thick. I should have rolled them flat and I had a time crunch, so I microwaved after about 30 mins of oven time. 3 extra minutes to get to 170. And I lost the crunch of this recipe. Sad! I am definitely going to try again!
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