BERDISA Recipe Reviews (Pg. 1) - Allrecipes.com (1546387)

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Roasted Tomatoes with Garlic

Reviewed: Sep. 19, 2012
I love these! So simple, but so delicious! I served them with filet of beef and creamed spinach. It was perfect!
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8 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Jul. 31, 2011
Best BB ever! I usually use this recipe and tried a different one recently and was very disappointed. You can stop looking for a BB recipe here! You can alter this with good results every time. I used 6-7 bananas since I had that many that were super ripe, used butter crisco, half ww flour and 1/2 white flour, added 1 c wheat germ, 1 c old fashioned oats and a few heavy dashes of cinnamon. Made 10 muffins along with my large loaf. I added chocolate chips to the muffins only and now wish I had added them to the loaf as well. Didnt have nay walnuts, still delish w/o them! I also found I needed to lower my temp to 325. About 20 minutes for the muffins and 65 mins for the loaf.
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2 users found this review helpful

Banana Banana Bread

Reviewed: Jul. 6, 2011
I really dont understand all the good reviews. It needs more sugar and is pretty plain. I have never had an issue with over mixing before and was very careful about my folding just until moistened and my results were still dry and dense. Its edible, but not great.
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2 users found this review helpful

Herbed Mushrooms with White Wine

Reviewed: Jun. 6, 2011
Very good recipe! I sauteed in the olive oil, plus a small pat of butter, added the salt after the mushies were browned, sauteed the garlic for a minute before adding the wine to reduce. Dont even think of skipping the salt, it's necessary to bring out the sweetness in the wine. Yum!
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6 users found this review helpful

Carrot Banana Bread

Reviewed: May 9, 2011
This is a great recipe! I used it as a base, though. I used half WW flour, half all purpose. Half white and half brown sugar. I added a splash of vanilla, a shake of nutmeg, 1/2 t baking powder, 1/2 c rolled oats and finally 1/2 c oat bran for added fiber. I didnt measure the bananas, but used 4. Everything else was the same. The only issue I had with my changes was in volume. I made one loaf and 6 muffins, which took 21 minutes to cook. Next time I think I'll add an additional carrot or two. Thanks for the delicious recipe!
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1 user found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Feb. 1, 2011
Yeah, I am confused about all the rave reviews. I followed the recipe and ended up with a curdled mess. The taste was awesome though, so too bad it turned out the way it did. To anyone who decides to try it, omit the butter. With all that cheese you really don't need it and the cheese + butter creates a lot of grease.
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14 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 26, 2010
This recipe is the real deal! I cut the recipe by 1/3 since I was using a large loaf pan and added the entire can of pumpkin rather than 3/4 of it. I also mis-measured my baking soda, used tablespoons instead of teaspoons, then tried to scoop out as much as I could. I expected a disaster after this, but it was perfect! It took almost 2 hours to cook, but boy was it delish! The gentle heat of the ginger is so yummy. I will never use another pumpkin bread recipe again!
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8 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 18, 2010
I altered this a bit. First, I chopped some fresh cilantro and one clove of garlic, added the dry spices and seasonings (minus the garlic powder) and a couple of tablespoons of olive oil. Cooked the chicken as directed, then removed the chicken and deglazed my pan with lime juice and 1/2 c of chicken broth (skipped the garlic powder). I allowed that to reduce and then returned the chicken to the pan to warm it again. It was light and delicious! Went very well with Cilantro Lime Rice from this site.
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4 users found this review helpful

Lime Cilantro Rice

Reviewed: Dec. 18, 2010
I used Basamti rice (the only rice I use), cooked it with chicken broth, cut the cilantro and lime zest (by at least half) and added one seeded, diced tomato. It was delicious and went so well with Spicy Garlic Lime Chicken from this site!
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4 users found this review helpful

Janine's Best Banana Bread

Reviewed: Mar. 26, 2008
I don't know what went wrong with this. My loaf had kind of a swirl of something dark colored and bitter tasting in it. Maybe the baking soda was not mixed well enough? (Why would it be dark colored though?) I believe the recipe should instruct you to sift together the flour, salt and baking powder for even distribution. Even if the off taste is a result of my not mixing enough, I would still not rate it very high. I felt it was not sweet enough and needs more banana flavor in it. I used 3 large, very ripe bananas and 1/2 c white, 1/2 c brown sugar. It also took about 25 additional minutes to cook due to needing to reduce the oven temperature so the top didn't burn. Sorry, but I'd try a different recipe next time. I have an oven thermometer, so I am very careful about the oven temp.
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3 users found this review helpful

Caesar Salad II

Reviewed: Feb. 16, 2008
This was good, but the taste was missing something. Maybe the egg and anchovy. I am pregnant, so I cant eat a dressing that calls for raw egg (Normally if I know the eggs are fresh and make it myself so I know they are handled properly this isn't a problem. Come on people, does anyone really know someone who has gotten sick from eating a touch of raw cookie dough or cake batter?) so I tried this one. I love garlic, but decided to cut it in half since my husband doesn't. It still smelled very garlicky, but didn't taste like a ton of garlic. It was however, pretty lemony. Be sure to use fresh lemon juice from an actual lemon, not bottled! I added a touch of S & P as well. Next time I'll add anchovy paste.
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 7, 2008
Oh my gosh, this was fantastic! I found my chicken was very easy to roll since I pounded them well. Even if you mistakenly make a hole in the breast the ham seals it so your cheese doesn't leak out. What I did find difficult was to remove the toothpicks after the rolls were cooked. I coated my rolls with a combo of flour, breadcrumbs & seasoning. After browninging in butter/olive oil I removed the rolls and added wine, bullion and 2% milk to the skillet. I returned the rolls to the pan and simmered for 30 minutes covered, turning frequently. I also doubled the liquid ingredients. After simmering, I removed the rolls and thickened the sauce with a cornstarch slurry; served the sauce on the side. I will certainly make this again. Note: Careful of how much salt you add, the ham may be salty enough. I didnt need any between the ham and bullion granules.
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4 users found this review helpful

Jordan Marsh Style Blueberry Muffins

Reviewed: Feb. 5, 2008
These were good, but nothing special. Standard blueberry muffins.
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0 users found this review helpful

Restaurant-Style Taco Meat Seasoning

Reviewed: Nov. 30, 2007
We loved this seasoning mix! It was so much better than what you buy in those little packets and a ton less salt. I will never buy a taco seasoning packet again. I have passed the recipe along and even thought about putting together small jars of it to give a Christmas presents. Yes, it is that good!
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2 users found this review helpful

Best Chicken Ever

Reviewed: Nov. 30, 2007
I thought this recipe was pretty good, but not great. I seasoned my chicken breasts with S&P and garlic & onion powders, coated them in sour cream (used way less than the recipe called for, maybe 1/3 c) and let them chill for about an hour before pressing into crushed corn flakes. I baked them on a rack over my cookie sheet so the bottoms wouldn't get soggy. I felt that the tops remained soggy where I drizzled the butter (again, I used a lot less than called for) and had to cook too long to get them crispy on the edges. I did raise the over temp to 400 as I pounded my breasts to about 1/3 inch thick and cooked them for about 35 minutes. Pretty good for not frying them, but not as good as fried chicken breasts. I may try frying them in olive oil next time rather than using my standard egg/bread crumb coating.
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1 user found this review helpful

Creamy Corn Soup

Reviewed: Nov. 6, 2007
I give it four stars for being a great base recipe, but thought my version was great, five stars! I started by sauting two very thinly sliced chicken breasts, removed and then proceeded with the recipe. I used 2% milk and two cans of Campbell's chicken broth I added the second one after I saw how it lacked the extra "soupy-ness" I like. It was more like a stew. I did have to thicken it a bit after this with a flour slurry. I also used frozen corn, added diced pimentos and the chicken back in. Next time I'd cut back on the corn. I was very surprised that you could taste the cream cheese, there isn't much in it. Served it with oyster crackers and cheddar cheese.
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3 users found this review helpful

RamJam Chicken

Reviewed: Sep. 13, 2007
I thought this was just ok, my husband wasn't crazy about it. I, too made kabobs with the chicken. The flavor was good, but it really didn't seem to have very much flavor, which was surprising. I marinated it for 4 hours. Usually I shy away from marinating chicken overnight (especially a marinade containing lemon juice) as it seems to break down the chicken too much, but this definitely needs to marinate overnight. I used ground ginger, replaced the Italian seasoning with basil & oregano (didn't have Italian seasoning), olive oil and lite soy sauce. It was very tender and I will make it again, but will let it soak overnight next time.
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2 users found this review helpful

Simple Baked Apples

Reviewed: Aug. 20, 2007
I thought these were very good! I didn't measure the walnuts and added dried cranberries as others suggested and I didn't have any raisins on hand. I also covered my dish (as other suggested) and I found there was too much milk still left after cooking for 40 minutes. I recommend covering for 1/2 the time, then uncovering to allow the milk to get evaporated a little bit. Also, I forgot to grease my baking dish and didnt really have a hard time cleaning it, thankfully! I will make these again.
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5 users found this review helpful

Swedish Meatballs

Reviewed: Aug. 15, 2007
I thought these were very good, but of course I made a few changes. I used finely chopped onion & garlic and added about 3/4 c of bread crumbs to the meat mixture. I read the reviews prior to making them and was worried that 1/4 c bread crumbs with 2/3 c evaporated milk would make them way too soft. I also used 2% evaporated milk rather than the full fat version and added one egg. After browning the meat balls (in olive oil) I removed them and added the water and bullion, scraping off the browned bits from the bottom of the pan. After simmering them, I removed them again and added the water mixed with flour and remaining milk. I doubled the water and bullion, but not the water with the flour dissolved in it, it was still thick. I added some dried parsley and returned the meat balls to the pan while my yolk free egg noodles cooked. I used a large stock pot to brown the meat balls in batches as I don't have a skillet with high sides that is large enough for this recipe, it worked quite well. To those who found this recipe bland, Swedish meatballs aren't usually screaming with flavor, but rather a nice mild, creamy flavor. I found this recipe had very balanced flavors and I will make it again. Thanks for the great recipe!
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76 users found this review helpful

Pork Chop Casserole

Reviewed: Aug. 2, 2007
This was pretty good. I only had small new potatoes. I cut them in half and they weren't fully cooked after 55 minutes and my chops seemed a bit over cooked. They were not dry at all, but a little tough. Maybe they needed to cook longer to be tender. I'm not quite sure what the purpose of the flour is as it does not thicken the juices at all and there were a lot of juices! The flavor of the chops and potatoes was very good. I added salt, garlic and onion powders to the chops. I forgot to add the butter, but didn't find it necessary anyway. I will probably make this again, but will make sure I have the proper potatoes and leave out the flour.
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11 users found this review helpful

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