berelinde Recipe Reviews (Pg. 1) - Allrecipes.com (13656600)

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Traditional Gyro Meat

Reviewed: Aug. 15, 2015
Mincing the onion in the food processor and wringing out the water was sheer genius. I made some minor alterations because it's impossible to find lamb where I live and because my oven is broken, but I tried to keep as true to it as I could. I had to use straight beef. Next time, I'll look for meat loaf mix, as the recipe would benefit from a little more fat in the meat, I think. I used 3/4 onion, 1 clove of garlic, 1 pound of 85% lean ground beef, and the remaining ingredients the same... kinda. I used a lot less black pepper because my husband is sensitive to it. I used the recommended amounts of oregano, marjoram, thyme, and cumin, but I started with dried herbs, not ground, and ground them by hand in a mortar and pestle. I also added 1 teaspoon of ground coriander because I always use coriander and cumin together. I don't have a working oven right now, so I shaped the mixture into a flattened log and grilled it over propane. The end result was absolutely delicious, and everyone in my husband's gaming group wants me to make it again soon. Thanks for sharing the recipe!
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Crazy Delicious Linguine with Peas and Bacon

Reviewed: Aug. 12, 2015
It's pasta carbonara without the eggs. Since I don't like eggs, that's an instant win in my book, but others may not agree. Adding 1/4 cup chopped green onions and simmering until the cream is almost completely reduced bumps this up to 5 stars, easy!
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Whiskey-Marinated Steak

Reviewed: Jul. 22, 2015
I would drop the sugar completely, as there's plenty and to spare in the pineapple juice. Maybe add a tablespoon if you think the steaks won't brown without it. There's way too much whiskey in this. I'd drop the whiskey to 2 Tablespoons.
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Grilled Chicken Thighs Tandoori

Reviewed: Jul. 15, 2015
Yeah, this is the real deal. Authenticity calls for skinless chicken thighs with the bone in, but if you love crunchy chicken skin, you have to follow your own lights and leave it on. I prefer it with the skin. But there are a few things to keep in mind. 1) If you are grilling skinless, boneless chicken breasts, it's going to be dry. You might as well eat a pile of autumn leaves for all the taste and texture boneless breasts will give you. 2) Tandoori needs live fire. If you're doing it in your oven, it will never be as good. 3) Adjusting grill heat is tricky. You should be able to hold your hand 6 inches above the grate for about 10 seconds before it becomes uncomfortable. At 4 inches above the grate, you should need to take your hand away after 5 seconds. 4) Wind temperature and velocity affect grill heat. If it's a cool and breezy day, put on more charcoal or turn up the heat a little.
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Cranberry Waldorf

Reviewed: Jul. 14, 2015
I've always liked Waldorf salads, but they were always a little too rich for me. Cranberries brighten the taste and add a welcome tangy note. I didn't have vanilla yogurt, so I used 3/4 cup plain Greek yogurt and it was delish! But then again, I'll toss just about any fruit with some nuts and Greek yogurt and gobble it down.
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Jul. 7, 2015
I've never had any luck grilling tilapia (sticks to the grate and falls apart when I try to turn it), so I did mine in a non-stick skillet, but wow, it was good. To those who are complaining it's too spicy, you don't have to use all the spice mix at once! The recipe says "to taste," which will vary by individual. "Add spice to taste" in my house means that my husband's portion gets none and my portion gets double. I like spicy food.
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Lela's Fourth of July Potato Salad

Reviewed: Jul. 4, 2015
I can't believe I never thought to put olives in potato salad! (I added green pepper too because in my brain, dill pickles and green pepper belong together, but it would have been delicious even without the GP.) What I liked best about it is that it isn't loaded with sugar or vinegar. The amount of both present in the mayonnaise is plenty.
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Spicy Spanish Sausage Supper

Reviewed: Jul. 1, 2015
If you're comparing this to jambalaya, you're making jambalaya wrong. The recipe is good. It could be better, but it's good. What would make it better: ditch the rice mix and use real rice, garlic, and seasonings, add a little whole fennel seeds, and add a lot of smoked paprika. Or ground chipotle pepper. Yes, I know, chipotle isn't Spanish. But it does combine smoky flavor with mild pepper heat, so two birds, one stone.
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Jun. 24, 2015
The only problem with this recipe is that the salmon is sweet and the salsa isn't. Fish shouldn't be sweet, and salsa is flexible. Grapefruit adds a subtle sweetness, but it doesn't taste nasty with the fish. It's pleasantly bitter and tangy and everything good. Drop the brown sugar from the salmon, and the recipe would be 5 stars.
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Delicious Egg Salad for Sandwiches

Reviewed: Jun. 24, 2015
Finally, the perfect egg salad recipe! I cut the recipe in half because I only wanted to make 2 sandwiches and didn't want loads of leftovers, but I wish I'd made the full amount. the egg/mayo/mustard ratio is perfect, and I love that it leaves optional additions like parsley, paprika, dill, pickle relish, etc. as optional additions. Sometimes, you just want a nice, simple egg salad, ya know?
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Happy Shrimp

Reviewed: Jun. 11, 2015
It's a basic recipe, but a good one. I've been making a slightly dressier version for years by sauteeing a package of cremini mushrooms first until the mushrooms lose their water, then proceeding with the recipe (albeit with a little less garlic because garlic gives me migraines if I overdo it), and topping the whole thing with some sliced ripe olives for color contrast. Even without the additions I usually make, the recipe deserves a solid 4 stars. I liked it.
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Grandmother's Pound Cake II

Reviewed: Jun. 2, 2015
This vintage recipe is the real deal! It's supposed to be dense, subtly sweet, and butter-rich, and this cake is all of those things. Delicious by itself with a cup of tea or top with strawberries.
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Baked Dijon Salmon

Reviewed: May 18, 2015
Yeah, it's OK, but it's a lot more complicated than it has to be, and it would have tasted better without the honey and pecans.
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Mango Mint Salsa

Reviewed: May 18, 2015
It was the perfect topping for otherwise bland tilapia fillets. It made more than I needed, but I mixed the rest with some diced cucumber and ate it with a spoon. If I were inclined toward lily gilding and wanted variety, I might add some finely minced habanero for a citrusy burst of heat, but it's fine the way it is.
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Larb - Laotian Chicken Mince

Reviewed: May 1, 2015
I'll have to defer to our Laotian friends as to this dish's authenticity, but holy mackerel, it was good! I upped the chili peppers a bit since I'm an insatiable chili fiend, but it had that perfect blend of hot/sweet/sour/salty/aromatic that I've come to associate with Southeast Asian food. And even with all the flavors, the fresh herbal quality really shone. I ate it mixed with leaf lettuce over rice with cucumber spears on the side and I can honestly say that I could eat this every day and never tire of it. (Galangal isn't available in my area, so I substituted half the amount of ginger and a quarter the amount of fennel seed since to me, galangal has vague licorice notes.)
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Clark's Quiche

Reviewed: Apr. 12, 2015
Oh, this recipe is evil because of all the fat and sodium... but it has all the good things! How can you go wrong with bacon, spinach, mushrooms, ham, and cheese? I'd double the mushrooms and maybe halve the spinach to compensate because I'm that much of a mushroom junkie, but that's only because I have an unholy affection for mushrooms, not because the balance is off. The only thing that might *possibly* improve this recipe would be the addition of 1/4 tsp of anchovy paste to bring out the flavor of the mushrooms, but maybe that's just me and my mushroom addiction.
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Watermelon-Cucumber Salad with Sushi Vinegar and Lime

Reviewed: Apr. 3, 2014
Without the feta cheese, this salad would have easily been 5 stars. The blend of sweet, cool, sharp, and tangy was perfect... except for the feta, which clashed with the other ingredients. I like feta with watermelon or with cucumber, but not with lime, apparently. Next time, I will leave the feta out and spike the dressing with a pinch of cayenne and a few cilantro leaves.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Dec. 4, 2013
As written, the recipe is OK, but there is too much sauce for that amount of pasta. That's why people are saying it's soupy.In my experience it takes about 3/4 cup of brothlike sauce to coat 4 ounces of dry pasta. As the recipe calls for 12 ounces of dry pasta, that works out to be 2 1/4 cups of sauce. The liquids alone in this recipe come out to 4 1/2 cups, and that doesn't include bulk from the sausage or onions. Try halving the sauce ingredients. Also, for a flavor boost, try adding 1/2 tsp lightly-crushed fennel seeds while browning the sausage and 2 Tbsp chopped fresh basil as you toss the pasta with the sauce.
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Spaetzle I

Reviewed: Nov. 23, 2013
Quick, easy, and turned out great! My potato ricer has a "noodle" disk with 1/4-inch holes, and it was ideal for this. Whenever I made spaetzle in the past, I started with two or three eggs in a bowl, added a few glugs of water, and mixed in flour and salt - never measuring anything - and the results were pretty poor. Turns out I was making the dough too thin. This was *so* much better! Avoid overcrowding the pot, toss with butter after cooking to avoid sticking, and enjoy. This time, we ate it with paprikash, but next time, I think I'll serve it with sausage and sauerkraut. So versatile!
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Pantry Puttanesca

Reviewed: Sep. 30, 2013
Superb as written! I had to separate out a portion prior to adding the anchovies as I am allergic to fish, but add them if you possibly can. They don't taste fishy. They just add a savory nuance that perks up the rest of the flavors in the dish. And that's the beauty of puttanesca! Because the sauce is so easy and comes together so fast, it's no trouble to set a portion aside before adding an ingredient that give some eaters trouble. I served it with whole wheat spaghetti and crushed red pepper on the side for those who like more heat. Keep the salad simple - sliced cucumbers are nice - and you can have dinner on the table within 20 min of walking through the door.
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