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

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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 things that made it complicated. Lose the honey. Salmon tastes great without dousing it in sugar. I would have ditched the pecans, since I don't believe nuts and fish go together. Maybe others will disagree, but to my mind, when it comes to European salmon recipes, the best recipe is no recipe. Bake, broil or grill it and top each fillet with mustard compound butter (3:1 softened butter:Dijon mustard), then add salt and pepper at the table.
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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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Jamaican Cabbage

Reviewed: Sep. 15, 2013
Because half my family thinks ketchup is too spicy, I had to do this in stages. I prepared it without the Scotch bonnet and the, when the cabbage was almost done, I transferred half to a second pan. As there would not have been time to infuse the cabbage with hot pepper flavor (I used habanero because I couldn't find Scotch bonnet), I seeded the pepper, cut it in quarters, and added them to the second pan. I removed the pepper before serving. I ate the part that had cooked with the habanero, of course, and it was absolutely perfect!
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Grilled Jerk Pork Tenderloin

Reviewed: Sep. 15, 2013
Fantastic! Because half of my family loves spicy food and the other half cannot eat it at all, I processed the marinade without the habanero, divided the marinade, and added minced habanero to one part. I used rib-cut pork chops, and everybody loved them! Served with Jamaican Cabbage from this site.
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Very Chocolate Ice Cream

Reviewed: Sep. 8, 2013
Delicious! I had no issues with it - churning or ripening. It took about 45 minutes to set in my 4qt machine. After churning that long, it wasn't a particularly dense ice cream, but the texture was excellent, very creamy like a frozen mousse, and the taste was rich and substantial. It firmed up nicely during ripening. Next time, I may use half-and-half in place of the heavy cream, but the texture will probably suffer. I used melted bittersweet chips in place of the bar chocolate because I had half a bag I wanted to use up. I was afraid that the taste would suffer because I didn't use premium chocolate, but my fears were groundless. It was far better than anything I could have purchased.
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Orange and Rosemary Baked Olives

Reviewed: Aug. 22, 2013
What an awesome make-ahead party nibble! They're delicious, they're super-easy, and they go with any Mediterranean cuisine! I've tried them twice. The first time, I followed the recipe exactly and they were perfect. If you have time, that's definitely the way to go. The second time, I had only a few moments to throw something together the night before a family gathering, so I just threw everything in a sealed jar, shook it a few times, and let it soak in the fridge overnight. They weren't as good as the cooked version, but it was still tasty. You do need to increase the liquids if you're going to do it this way, though.
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Olive Lovers Dip

Reviewed: Aug. 22, 2013
Wow, this recipe takes me back. It's been comfort food in my family since my mom was a kid. As written the recipe gets 4 stars, but leave out the ketchup and add a teaspoon of good paprika (the sweet Hungarian kind or Spanish smoked) and it goes up to 6 on a scale of 1-5.
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Macaroni Salad

Reviewed: Jul. 22, 2013
Needs sliced radishes, but apart from that, it stands without alteration. I loved the addition of celery seed and sweet pickle, although I did tweak that component slightly. I added the pickle and omitted the sweet pickle juice. It's actually quite similar to my family recipe, except that my family recipe contains tuna fish, which I have recently become allergic to, much to my dismay. Definitely, absolutely, and under all circumstances, do not add dill to this. It's fine as it is without making it taste like soap flakes.
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Transformed Spinach Mushroom Quiche

Reviewed: Jul. 13, 2013
Yummy recipe, but plan on baking it in two pans. I tried it in one and it overflowed everywhere. Of course, it didn't help that I forgot to add the cheese (a hanging offense in my house) and had to go back and stir it in after I added the egg. I, too, sauteed the onion, mushroom, and spinach before putting it in the pan. We aren't big feta cheese people, so I left it out and increased the salt by 1/4 tsp. Next time, I'm going to do it in 2 pans and add chopped black olives and some artichoke hearts. That's the beauty of quiches: you can add pretty much anything and it winds up tasting good!
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Poblano Corn Chowder

Reviewed: Jul. 1, 2013
That's an awful lot of heavy cream! I'm rating the recipe as written, deducting one star for nutrition and one for margarine. My variation, created for a person with a shellfish allergy, omits the lobster base and shrimp (delicious as they are!), substitutes half-and-half for the heavy cream, and uses the dripping rendered from 4 strips of bacon with an equal quantity of flour (about 2 tablespoons) for the roux. Not sure if substituting bacon for artificially hydrogenated vegetable fat is healthier, but if you're going to risk clogged arteries, it may as well taste good.
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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: May 17, 2013
The recipe was strictly average, as tasty as spring rolls typically are but nothing out of the ordinary. As for the person who questions the presence of MSG in a 300 year old recipe, you're right... mostly. Crystalline MSG was not invented until the early 20th century, when a Japanese researcher isolated it from konbu seaweed, but the compound is nothing but the sodium salt of glutamate, one of the most common naturally-occurring amino acids (sorry about the chemistry lecture). Soy, tomatoes, seaweed, and many other foods are rich in glutamates, too. So yes, you are right. Ms. Ling's ancestors did not whip out the Accent to make spring rolls, but the salt may have been a stand-in or substitute for another glutamate-containing ingredient. It's as anachronistic as using powdered citric acid as a substitute for lemon juice. I have a harder time believing that a person who lived 300 years ago would have used that much oil (a very, very expensive ingredient) to fry up something to go with tea.
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Refreshing Peach Sangria

Reviewed: May 11, 2013
I don't usually review recipes I've altered, but this one gives "lemon lime seltzer" as a suggested modification, so I figure I'm safe. It was delicious, light, and non-sedating. With lemon-lime soda, it probably would have been too sweet, but with the seltzer, it suited my tastes perfectly. If you're a fan of the traditional thick, heavy, boozy sangria, you may not like it.
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Turkish Style Eggs

Reviewed: Mar. 9, 2013
I used more salt than the recipe called for, but the results were outstanding. I loved the garlicky tang of the yogurt with the earthy paprika butter. And I don't even like eggs!
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Peachy Cuban Panini

Reviewed: Sep. 26, 2012
I didn't think I would like the peach preserves with the mustard and the salty ingredients. Boy, was I ever wrong! The sweet, salty, and spicy flavors worked incredibly well together.
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