bellisa407 Recipe Reviews (Pg. 1) - Allrecipes.com (12379586)

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Creamy Chicken and Wild Rice Soup

Reviewed: May 1, 2012
I've made this as is and it's very good. I've just made it with the following changes that other reviewers have used and it came out AMAZING!! BF couldn't get enough! I sauteed onion, garlic, and bacon in olive oil. I then added some chopped celery and carrots and cooked until softened. I added that mixture to the broth, water, chicken mixture and cooked according to the recipe. (Note - I used Uncle Ben's Wild Rice Mix. Very good and healthier than the other brands at the grocery store) For the cream mixture, I decreased to 6 tbsp of butter and 1/2 cup flour. I also used 1 cup skim and 1 cup whole milk rather than 2 cups heavy cream and it was still rich, yet healthier. I also added about 1/2 cup white wine to the soup during the last 15 minutes of cooking. Next time I'll use shallots rather than onion to give it more oomph but it really is delicious either as is or modified to your liking. Hope you give it a try!!
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15 users found this review helpful

Perfect St. Patrick's Day Cake

Reviewed: Mar. 19, 2012
I made this recipe as cupcakes (24 in total) and they were AMAZING!! I don't even like beer but it gave the cake a wonderful flavor. I filled the cupcakes with the chocolate drizzle and topped with the frosting. The frosting was too thick for me to pipe onto the cupcakes so I folded in some fresh whipped cream. As cupcakes, the cooking time was 20 minutes. What a great recipe...thanks so much!!
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7 users found this review helpful

Banana Blast II

Reviewed: Aug. 29, 2011
I had 2 ripe bananas I needed to use up and found this recipe. It was awesome. I added a dash of vanilla extract but may try almond next time to switch it up. If you add extract, you could probably decrease the sugar a bit.
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4 users found this review helpful

Herb Roasted Pork

Reviewed: Nov. 2, 2014
I thought this recipe was excellent! The only I changes made was using a 2.5 lb roast and tripling the amount of spices. Cook time for my smaller roast was 2 hours. Served it with buttery mashed potatoes. Delicious!!!
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2 users found this review helpful

Beef with Caramelized Shallots

Reviewed: Oct. 27, 2012
This was really good. I made some changes as follows: Used 2 lbs of sirloin steak, 10 shallots, 1 tub Knorrs beef homestyle stock (couldn't find Swanson). I wanted more sauce so I used 3/4 cup of red wine and 2 tbsp of vinegar, no mustard. After it reduced, I mixed in the Knorrs beef stock. When it was incorporated into the sauce, I added about a 1/2 cup of water to dilute the strong wine/vinegar mixture. I then used cornstarch to thicken at the end. This ended up being a perfect size meal for 4 people. Pretty simple and tasty recipe!
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2 users found this review helpful

al fresco Roasted Pepper and Asiago Chicken Sausage Frittata

Reviewed: Apr. 30, 2012
It was good but needed less sausage or more egg. Also used chopped tomatoes instead of the roasted peppers. A pretty decent quick, easy meal.
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2 users found this review helpful

Classic Tiramisu

Reviewed: May 2, 2011
This was the first attempt at tiramisu and I'm hooked. I gave a piece to my coworker and she couldn't believe that I made it. She practically melted off of her chair while eating it. I followed the recipe almost to the dot but made a few minor changes. Since I'm not a huge fan of alcohol, I used a strong black coffee to brush on the lady fingers instead. My coworkers said I have converted them to virgin tiramisu lovers. Also, definitely let it sit overnight or atleast 8 or 9 hours so that it sets properly otherwise it is too runny. The only other change I made was I cooked the egg yolks and sugar for 5 minutes rather than 10. I may decrease the sugar to just over 1 cup rather than the 1 1/4 cups next time but that's it. This is a keeper and I can't wait to make it again!
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2 users found this review helpful

Macaroni and Cheese with Caramelized Onions and Bacon

Reviewed: Nov. 5, 2014
This was really tasty! I used sharp white cheddar, asiago, and smoked gouda cheeses. Doubled the bacon and bread crumb topping...DELICIOUS!!
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Nov. 5, 2014
My fiance and I absolutely loved this!! Used some other reviewers' suggestions as follows. 1) Used a yellow onion instead of green 2) Used 2 tbsp of cornstarch instead of flour 3) Added 1 tbsp Worcestershire sauce along with the prepared mustard 4) Used 1/3 cup of sour cream AND 1/3 cup of cream cheese. I also used fresh mushrooms that I sauteed and added at the end with the sour cream/cream cheese. This recipe will DEFINITELY be made again!!!
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1 user found this review helpful

Parsley and Parmesan Crusted Pork Tenderloin

Reviewed: Sep. 19, 2012
This was really good! The only reason I gave it 4 stars and not 5 is because of the mustard. I'm not a big fan of dijon mustard so I think I'll use olive oil next time. The cooking time was also off for me...took 40 mins. Will definitely make again!
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1 user found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Aug. 28, 2012
Very tasty! Our mouths were on fire after each bite though so I may decrease the red pepper flakes by 1/2. Also used regular milk w/4 tbsp of cornstarch instead of heavy cream and still turned out thick and creamy. I used 4 large red-skinned potatoes and that was plenty. Will definitely make again!
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1 user found this review helpful

Butternut Squash Risotto

Reviewed: Jul. 1, 2012
This was really good. I used frozen butternut squash which made the prep work shorter/easier. I only used 4 cups of chicken broth and added it 1 cup at a time. I didn't add the next cup of broth until the previous cup had been fully absorbed by the rice. After the final of cup of broth is added and almost fully absorbed, I stirred in the squash puree, parmisan cheese, and a ton of chopped fresh parsley and basil. I then covered it for the last few minutes of cooking. Every bite was delicious. However, every bite that had a bit of the fresh basil was absolutely heavenly!! Total cooking time was around 35 minutes.
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1 user found this review helpful

Mini Meatloaves

Reviewed: Apr. 12, 2012
I made this recipe as written but baked in a muffin tin for 40 mins (made 12 meatloafs). The meat was super moist but a little bland. I would probably add some herbs or spices for more flavor. Also, all I could taste with the sauce was ketchup and I'm not a huge fan. Will probably use a smoky or honey bbq sauce next time. Overall, pretty good base recipe for meatloaf!
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1 user found this review helpful

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