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

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Slow Cooker Maple Country Style Ribs

Reviewed: Feb. 6, 2007
I thought this was a great dish, but I do believe the recipe needs to be altered. Two tablespoons of liquid did not seem nearly enough to cook something in the crockpot. I used 1/3 cup of both syrup (I also had the lite kind) and soy sauce I added a big squirt of honey and a few shakes of worcestershire sauce as well. I used 1 teaspoon of each of the spices, used onion powder and fresh garlic as that is what I had on hand. I was late starting this (about 1 pm) so I turned the crockpot on high. It's a good thing I was home because it only took about 3 1/2 hours to cook. I think 9 hours (even on low) would have been way too long, but I did use boneless country style ribs. Overall a delicious recipe and I will make it again!
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442 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

Mary's Pecan Crusted Chicken

Reviewed: Jul. 18, 2006
Yum, yum, yum! This was just great! I made it awhile ago and forgot about it, just came across the recipe again today while looking for something to do with boneless chicken breast (getting so bored with chicken). I remember having a little bit of a hard time getting the coating to stay on the chicken while cooking, it kind of falls of when you turn it. I think I may make it as chicken strips tonight and put a little more oil in the pan so I dont have to turn it as much. Be careful with your heat! Needs to be hot enough to fry, but low enough not to burn your pecans. Be sure to flatten the chicken or you'll need to cook too long and your pecans will burn. Will serve it tonight with a spinach salad and basmati rice.
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31 users found this review helpful

Asiago Sun-Dried Tomato Pasta

Reviewed: Sep. 24, 2003
This recipe was great, just like something you'd get at a resturaunt! I took the advice of increasing the cheese (I used about 3/4 cup) and I decreased the onion (boyfriend is not too fond of them, I used 1/2 cup each of green and red and still was a bit much). I would half the recipe if not making it for a group of people next time. Since there is only two of us we had lots of leftovers, which wouldn't usually be a problem since we try to take leftovers for lunch the next day. When reheating, the sauce breaks and becomes very greasy! Otherwise, it was great and will make again.
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27 users found this review helpful

Tomato Cucumber Salad with Mint

Reviewed: Aug. 22, 2006
Refreshingly delicious! I used 3 large Kirby (pickle) cucumbers peeled, halved length wise and sliced. I didn't have any problems mixing them with soft tomatoes. The mint went perfectly with the tomatoes. This dish went very well with fried pork chops. I added cubed fresh mozzerella cheese to the leftovers for lunch the next day. Yummy!
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23 users found this review helpful

Corn and Rice Medley

Reviewed: May 8, 2007
This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic, free range, low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added some finely diced red pepper. I thought 3 shallots was a bit much, I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe!
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19 users 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

Spinach Rice Casserole

Reviewed: Jun. 6, 2007
I thought this was pretty good, but I think the cooking time is too long. I used basmati rice and boiled it for 10 minutes. I added the spinach and covered it, letting it sit for a few minutes for the spinach to wilt enough for me to stir it together, I dont think its necessary to cook it any longer. The I baked it for 10 minutes, removed the cover and turned the broiler on to brown the cheese. I used 2% swiss cheese and it was great! Nice change from plain rice!
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13 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

Italian Wedding Cookies III

Reviewed: Jan. 8, 2007
These were ok, not the best wedding cookies I have ever had. I found I needed to bake them a lot longer, not only to be fully cooked, but also so they didn't fall apart. They were so delicate while rolling in the sugar! I used a coffee grinder (used only for nuts) to chop the almonds after breaking my minichopper with them.
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9 users found this review helpful

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

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

Tuna Noodle Casserole from Scratch

Reviewed: Jan. 10, 2007
This was so good! I did need to add a little extra butter while cooking the onion/mushroom mixture. I also thinned the sauce out quite a bit with about 1/3 cup of milk, I knew the noodles would absorb some of the liquid. I only boiled my noodles for 6 minutes as I didn't want them to be mushy after being baked. For those who thought it was bland, the recipe does say salt & pepper to taste. I always add salt & pepper during each step while cooking (while boiling the noodles, cooking the onion/mushroom mixture and to the cream sauce) and always, always taste things before cooking them to make sure I have enough seasoning. I also added a little onion powder to the sauce. Instead of using buttered breadcrumbs and cheese I used crushed potato chips just like my Grandmother used to. It turned out great, thanks for a yummy (soup free) recipe!
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7 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

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

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

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

Sarge's EZ Pulled Pork BBQ

Reviewed: Jun. 8, 2006
This is the best pulled pork ever! I was looking for somthing that didn't have bbq sauce in it. I have made this three times now over the last several months. This last time was the best! I eliminated the broth all together. I upped the coffee to 1 & 1/2 cups and made it double strengh. You dont really taste the coffee, but it did give it a different flavor. Kind of a pain to remove all the fat after cooking, but well worth it! I'd give it 10 stars if I could, thanks Sarge!
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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

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