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

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Sausage Jalapeno Poppers

Reviewed: Aug. 10, 2011
Excellent recipe but needs clarification as to cook time and fill amount. I followed the recipe exactly and these are my findings: 1) FILL AMOUNT: Very hard to fill 60 half jalapenos without knowing how much to fill them. My advice would be to fill them so they're more than filled flat but don't try to hump the filling to reconstruct the size of the original jalapeno. A gentle arc over the top for each one will fill them all. First time I had too much filling; second time I had too little. 2) COOK TIME: The bacon needs far more than 20 minute (like 45 here) to crisp. Basically after that time I took them out but they were still soggy on one side. I honestly think you need to turn these to get the bacon crisp. I used a large turkey size roasting pan wrapped in foil, and a flat rack sitting on top, so the bacon grease would drain. You DO NOT want the poppers lying around in the bacon fat or they will not bake, they will attempt to fry and won't get hot enough to do so. Even on a rack, bacon remained soggy. I wonder if I should have used higher heat. Also, with this arrangement I still needed to cook these in two batches. I used "thick" bacon. I used "breakfast sausage," locally made, and in a plastic tube, singly wrapped (ie., no casing). I used fairly large sized jalapenos. SUMMARY: Once you have figured out the cook time and fill level, you will have an excellent jalapeno popper. Feeds an army.
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Potato Leek Soup I

Reviewed: Aug. 10, 2011
Easy to make. Not very flavorful or soupy and instead was very mashed potato pasty. More thick like a pudding. I had to add extra wine, extra butter and extra stock (doubled the wine/butter, added 2 more cups stock) and it still felt like mashed potatoes. Needed more leeks, which I should have doubled. I am going to fuss with this and improve it as I believe strongly this recipe has a solid base. I would not use a blender which I tried (made the texture even more pasty). You can edit this recipe to make it much better. I would definitely start here as it's so simple that it could be just delightful.
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Pollo Fajitas

Reviewed: Jan. 30, 2011
Simple, unscrew-up-able fajitas. I used half boneless skinless breasts and half thigh meat (fresh). I followed the directions almost exactly except omitted the hot sauce for the children (used Red Wine vinegar since we had no apple cider vinegar). The end result were very savory, flavorful fajitas. You could taste every ingredient, especially the mellow onion. Huge surprise hit, even with two young first time fajita eaters.
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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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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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Traditional Macaroni and Cheese

Reviewed: Jan. 26, 2011
I would select 4 1/2 stars if it were here. There was separation in the delicious cheese sauce, so I have to deduct 1/2 star. Anyway, I screwed up the "1 2/3 cups dry macaroni" part, and boiled about 1 cup macaroni, which yielded 2 cups. I used about 1 3/4 cup of cooked macaroni since I thought I was supposed to use 1 2/3 cups cooked macaroni. Whoops. So when I made the cheese sauce, it was really really cheesy! The result was a very very creamy and cheesy macaroni that was TDF. There was some separation in the cheese which messed up the texture, but the taste was excellent regardless. Finally, this served with some simple steamed broccoli was divine. No need for the pan fried kielbasa I made. I plan to make again.
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Garlic Prime Rib

Reviewed: Dec. 25, 2010
Delicious rib rub. Make sure to use fresh garlic (not processed minced garlic) for the most authentic garlic flavor. If you're high altitude like we are, you can expect to add more time to the recipe. We gave our little 5.9 lb roast the full 75 minutes after the initial high temp roast... and an additional 20 minutes to a blood rare state when we gave up and started eating. Truly the perfect meal. We will treasure this recipe
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Easy Baked Chicken Cordon Bleu

Reviewed: Jul. 13, 2010
Very tasty. I followed the directions exactly, and added herbs de provence and rotisserie seasoning to the bread crumbs. Instead of toothpicks, I used bamboo skewers to close up the rolls with. Then I trimmed the excess by snapping the skewer close. The flavor is very buttery. It was hard for me to flatten the chicken breast using a rolling pin.
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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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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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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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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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Glen's Cheese Sauce

Reviewed: Aug. 28, 2011
Double the cheese. Perfectly smooth, so easy to make. I will definitely make this my go to cheese sauce recipe for soups and toppings. Great on my pulled pork and broccoli baked potato.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 28, 2010
You need a tender roast for this like the sirloin ball tip I used. I used as directed and kept a little of the juice to make au jus. It took about 1.5 hrs to get to 160 degrees which was about medium, light pink and juicy inside. My husband loved this and he's not much of a meat eater. Very tender cut, cut along the grain for beef. We'll use that paste for other meats too, using Kosher Sea Salt.
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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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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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