BRIDESTEIN Recipe Reviews (Pg. 1) - Allrecipes.com (1520622)

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Thousand Island Dressing II

Reviewed: Dec. 18, 2007
I thought this recipe was a great place to start. I added some olive oil, a splash of vinegar and a little garlic powder. My husband loves it and has finally stopped insisting that I buy the bottled junk from the store. Thank you!
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1 user found this review helpful

Fish Tacos

Reviewed: Dec. 18, 2007
Fish tacos are my favorite and we loved these. The sauce was great too. I used chipotles (smoked jalepenos) instead of regular because that was what I had. Also, because I have no frying experience I just seasoned the fish, rolled it in flour and cooked it in a few tablespoons of olive oil in my cast iron skillet for 10 minutes or so over medium heat. It came out very crispy on the outside and incredibly moist on the inside. I thought they tasted much better without all the extra starch.
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3 users found this review helpful

Cauliflower Romaine Salad

Reviewed: Jan. 10, 2007
Wow! This was really yummy! I don't usually care much for raw cauliflower, but grating it makes ALL the difference! I did substitute olive oil for the mayo since I do not eat soy products and bumped up the lemon juice a tad to compensate. This will be a regular in our house, thanks!
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7 users found this review helpful

Portobello Lemon Chicken

Reviewed: Dec. 14, 2006
This was absolutely delicious, thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients, however I did alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position, drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won't have to mess with turning or broiling - just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!
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21 users found this review helpful

Best London Broil Ever!

Reviewed: Oct. 16, 2006
This came out pretty good, if a little overdone. The tomato flavor was really intensified and I amd not sure I would use them again. I found it confusing that the directions said to roast for 2 1/2 to 3 hours and yet the cook time in the description says 2 hours. (which is what I cooked it for) And it would be nice for the inexperienced cooks if the directions told you to put a lid on it. But ... it was still the the least tough london broil I've ever had and I will try this again with a different liquid for less time.
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56 users found this review helpful

Portobello Mushroom Chili

Reviewed: Sep. 27, 2006
This was very good! My grown daughter who doesn't really like chili called it "the best ever". Everyone had seconds. I served it with grated cheese and cornbread. But I did make a few changes- I used 6 cloves of garlic, added a can of black beans as other reviewers suggested, added 1/2 pound of shitakes that I had in the fridge and 1 pound of sausage so there would be some protein in there. Will definitely make again!
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2 users found this review helpful

Homesteader Cornbread

Reviewed: Sep. 27, 2006
Although the flavor was very good (I halved the amount of sugar), this came out flat and rubbery. Plus I was irritated that when you print this recipe out there is no pan size on it and I had to call a friend to go online for me and tell me what it said.
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0 users found this review helpful

Smoked Mozzarella and Pesto Sandwich

Reviewed: Jul. 5, 2005
This in just like the sandwich my local pizza place makes, only they add a pounded chicken breast. I eat at least one a week!
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10 users found this review helpful

The Real Reuben

Reviewed: Mar. 15, 2005
Oh my gosh, this is soooo good! One of my absolute favorite sandwiches! That being said, here is my method for making "grilled" sandwiches- toast the bread in the toaster, assemble the sandwich, place it on a plate in the microwave for 1 minute (or less). You get the toasted texture and melted cheese without frying it in butter. This also works for grilled cheese, tuna melts, etc.
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45 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Jan. 24, 2005
These cookies were very nice looking, but they tasted just like regular old peanut butter cookies.They were neither moist nor chewy. I also used natural peanut butter, but they still cooked in 8-10 minutes. I will probably not make these again.
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0 users found this review helpful

Pecan Turtle Bars

Reviewed: Jan. 17, 2005
I am so confused! The butter and brown sugar mixture barely covered half of the crust and I had to hurry up and cook another batch so there would be enough. And yes, I realize that 2/3 cup of butter is more than one cube. They came out really good in the end though.
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0 users found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Jan. 17, 2005
This was soooo good!!! Just what I was looking for! I did add a can of tomato sauce to make it go a little further since I was feeding six people. You don't need to increase the sausage as another reviewer suggested - it's just there to add flavor. I served this over 4 cheese ravioli and it was a big hit!
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Holiday Peppermint Bark

Reviewed: Dec. 24, 2004
I thought this was pretty good. I would have liked a less sweet white chip. You can't really eat more than a piece or two. We had it on a cookie tray with other goodies on the front counter in our store and no one would touch it, although it looked fine. I might try it with a dark chocolate bottom next time.
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0 users found this review helpful

Spicy Fish Soup

Reviewed: Oct. 7, 2004
This soup was very good ... the first day. I ate the leftovers 3 days later and it was terrible ... tasted like it came straight from a can (which some of the ingredents did). I used organic chicken broth from a carton and red bell pepper instead of green. You can't really taste the yogurt so don't leave it out.
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0 users found this review helpful

Lemon Cream Cheese Frosting

Reviewed: Aug. 24, 2004
I loved the flavor but I would not call this frosting; is is more of a glaze. I could not get this to set no matter how long I left it in the fridge or how much powdered sugar I added. Since I was trying to frost a two-layer cake I was less than pleased. I don't know how some reviewers got away with more lemon juice and less sugar.
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0 users found this review helpful

Traditional Abalone

Reviewed: Aug. 2, 2004
This was pretty good - the cocktail sauce, too. I did add some salt and pepper to the bread crumbs. This recipe does not say which way to slice the abalone and that makes a big difference. Strangely enough, I get the best results by slicing with the grain instead of across it - go figure.
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12 users found this review helpful

Greek Chicken Pasta

Reviewed: Jul. 29, 2004
What a flavorful pasta recipe! Made this for a multi-family dinner and it was a big hit - everyone had seconds! I did wait and sprinkle the feta over the top right before serving. I do not recommend using angel hair - maybe linguini, instead. I love the lack of high-fat cream sauce!
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0 users found this review helpful

Chicken Andouille Gumbo

Reviewed: Mar. 29, 2004
A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4) cups cooking liquid, diced (not whole) tomatos, a chopped yellow onion and no file powder. I use frozen sliced okra - just dump it into a pan of boiling water, boil for 12 minutes, then drain in a colander before adding with the rest of the veggies. To make the roux in 6 minutes the oil should be barely simmering but not smoking when you add the flour then stir, stir, stir! If using frozen shrimp make sure you thaw them first, then press between layers of paper towels to remove excess water before adding to the gumbo - they act like little sponges. Lastly, use the leftover chicken liquid when making the rice. Yum!
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91 users found this review helpful

Chinese Style Sesame Sauce

Reviewed: Feb. 23, 2004
I cut the amount of sugar to 1/4 cup and my husband and I both thought this was a pretty good sauce - I imagine if you used a whole cup of sugar it might make you gag. It still thickened very nicely. I served it with chicken & vegetables stir-fried in sesame oil with red pepper flakes over rice. This was WAY better than the packet of sauce that comes in the bag of frozen veggies.
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1 user found this review helpful

Tequila Cocktail Sauce

Reviewed: Feb. 9, 2004
Wow! This recipe is delicious! I served it at my super bowl party and everyone loved it. When the shrimp was gone, people put it on other appetizers instead. I have to admit I was a little leery while mixing this - I was afraid the worcestershire or the tequila would overpower everything else, but that wasn't the case. Don't change a thing! I do recommend letting it chill for a least a few hours before serving.
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3 users found this review helpful

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